Meat is a necessity in daily diet and is divided into "red meat" and "white meat" . "red meat" represented by pork, beef and mutton has a lot of fat and relatively thick fiber, which is difficult to digest. It is not suitable for middle-aged and elderly people with obesity, high levels and relatively fragile stomachs. The "white meat" is represented by chicken, fish and shrimp meat. It is rich in protein, unsaturated fatty acids and multiple vitamins, with less fat and more protein, which is easy to digest and absorb, and is more suitable for middle-aged and elderly people.
Therefore, it is recommended that middle-aged and elderly people: if you don’t have enough money, eat less “red meat” represented by beef, mutton and pork, eat more of these 4 “white meat”, which is high in protein, low in fat, delicious, nutritious, and good health!
1. Fish
Recommended method: [Egg, bean and flower fish]
. Prepare 8 eggs and beat them into a small pot, add a spoonful of salt and stir to make egg liquid, then pour an appropriate amount of soy milk into the egg and stir well, sieve it again, seal it with plastic wrap and then tile it in some small holes for steam circulation. The ratio of soy milk to eggs is 2:1.
2. Boil water in a pot, then put the egg soy milk liquid into the steamer on the atmosphere and steam it in medium heat for 10 minutes. The lid can be lifted up and released the steam to prevent the tofu from bubbles.
3. Prepare a processed black fish , wash the blood on it, then water it with 80 to 90 degrees of hot water along the fish skin to remove the mucus and fishy smell on the fish body, clean it again, take off the fish meat on both sides, wash it with clean water and soak it for 10 minutes to remove the blood stains, then cut off the fish edge, cut an opening on the fish meat, pull it tightly against the fish skin slices with your hands, and then clean the fish meat oblique blade into a fish fillet of about 3 mm.
4. Then control the water to dry the fish fillets and put them in a basin, add salt, pepper, and chicken powder, then beat in an egg white, pour in cooking wine to remove the fishy smell, and then mix thoroughly and then grab a small handful of raw powder and continue to mix well to lock in the moisture.
5. Boil water in the pot, boil over high heat until boiling, then turn off the heat, and then add fish slices one by one to the ground. In this way, the fish fillets will not desalinate and maintain the maturity. Turn on the fire after the fish fillets are put into the pot and set aside. Lightly shake the bottom of the pot to prevent the bottom of the pot and cook until it is poured out for later use.
6. After steaming the tofu, take out the plastic wrap, then put the fish fillet on it, sprinkle with chopped green onion, minced garlic and pepper rings, then pour steamed fish soy sauce and sesame oil, and finally pour 200 degrees of hot oil to stimulate the fragrance and the deliciousness will be done.
2. Shrimp meat
Recommended method: [Baiting shrimp in oil]
. Appropriate amount of shrimp cut off the shrimp whiskers, shrimp guns and shrimp legs, cut the back of the shrimp with a knife, remove the black sandbag on the shrimp head, pick out the shrimp thread , wash and set aside; cut a piece of ginger into shreds; wash the appropriate amount of shallots, cut the whites into segments, and cut the green onion leaves into scallions; add 10 grams of white vinegar and a spoonful of water to dilute it for later use.
2.Fry oil in the pan. When the oil temperature is 50% hot, pour the shrimp into the pan, fry it on low heat, shake the pan often to allow the shrimp to heat evenly, press the shrimp head with a stir-fry spoon, and squeeze out the shrimp oil inside.
3. Shrimp skin is fried to make it golden and crispy. Add 2 grams of salt, 10 grams of sugar, and 10 grams of cooking wine and stir-fry evenly. Then add onion and ginger and stir-fry the onion and ginger on a low heat, then pour in the white vinegar water just prepared, keep it on low heat for 3 minutes, then pour in a little sesame oil and turn it evenly before leaving the pan.
4. Then remove the onion and ginger in the pot, then remove the juice from over high heat until it is sticky, pour it evenly on the prawns, and sprinkle with scallions and delicious.
3. Shellfish
Recommended method: [Garland Radish Soup]
. Prepare a fruit radish peeled, cut it into thin strips and put it in a basin, add a spoonful of salt and marinate for 5 minutes, rinse it with clean water after the radish is marinated to remove excess salt and spicy taste; cut the scallions into scallions; cut the ginger into slices, and then cut some scallions rings to set aside.
2. Boil water in a pot, pour in some cooking wine to remove the fishy smell, pour in the 60s after the water boils, blanch it quickly until the 60s opens, and rinse it with clean water to remove mud and impurities.
3. Roast oil in the pot, add onion and ginger and stir-fry, grab a small pinch of flour and boil it into flour, then pour in water and add 600% sap milk or milk to increase the flavor, then add salt, chicken powder, a little MSG, and pepper to stir and melt the seasoning.
4. After boiling the soup, add shredded radish and boil over high heat for a while, so that the sweetness of the radish and the fresh fragrance of the 600s can be fully integrated into the soup, and finally sprinkle a few wolfberry particles and then come out of the pot.
4. Chicken
Recommended method: [ scallion oil chicken ]
. Prepare a small rooster with more than two pounds, put in scallion slices, ginger slices, salt, pepper, cooking wine and mix well, and marinate for 1 hour.
2.Pack two green onions at the bottom of the plate, take out the marinated chicken and let it lie on it, cover it with plastic wrap, put it on the pot, then put it on the cage, and steam it over high heat for 40 minutes.
3. Add appropriate amount of cooking oil to the pot, put the small and small green onion sections into a pan and fry it in a piece. You can also add onions, fry the onion sections dry in medium heat, then add a few star anise and a small pinch of peppercorns, turn to low heat to continue frying, often turn until the ingredients are fried golden and take out, filter out the scallion oil and add half a spoonful of light soy sauce for later use.
4. Take out the rooster, pick out the onion and ginger, chop the chicken into pieces, pour scallion oil sauce , sprinkle with chopped scallion, and it’s delicious.
(Cao)
