is old, and the parts on the body are like rusted. Most middle-aged and elderly people are a watershed after they are 50 years old. At this time, eating and nourishing your body is more important than anything else.
But I am old and I am not able to eat anything . is like mutton and ginger, which is not suitable for autumn. "Don't eat ginger in autumn", it is easy to get angry and has high purine in mutton, but is not suitable for middle-aged and elderly friends who have high uric acid.
You should avoid talking when you are old! It is recommended to eat less mutton and ginger and eat more of these 4 to lay the foundation for autumn and winter.
1. Eat more seasonal vegetables
Seasonal vegetables are the most nutritious, and contain rich in vitamins and minerals . For example, : yam , cabbage , and pumpkin can all be eaten frequently, which is of great benefit to the body.
Recommended method: [ Fried yam with fungus ]
1. Peel the yam into slices, soak it immediately in clean water to save oxidation and turn black. Cut some cucumber slices and red pepper slices to match the color. Remove the hard roots and tear them into small flowers.
2.Burn a pot of boiling water and pour some white vinegar to prevent oxidation. Put the yam in and blanch it for seven or eight seconds. Pour the cucumber, red pepper and black fungus in, and continue blanching them for 10 seconds, then pour out immediately.
3. Roast oil in a pot, put the garlic slices in and stir-fry. Add a little water, salt, and MSG to taste. Pour all the ingredients in and stir-fry over high heat for 10 seconds. Give it some water starch, pour some sesame and sesame oil, and turn it evenly to the pot.
is ready, a fragrant and nutritious yam stir-fry is ready.
2. Eat more high-protein foods
Recommended method: [Scrambled eggs with celery]
1. Prepare a handful of celery stems and cut them into segments. Half a carrot and cut it into wide strips with a wavy knife. Beat a few eggs into the bowl, add a little salt and chicken powder to increase the base flavor, stir and beat it into egg liquid for later use.
2. Roast oil in the pot, and after heating the oil, pour the egg liquid into the pot. Stir gently with chopsticks and the egg liquid is all set. Stir in the pan and stir-fry for a few minutes and pour it out for later use.
3.Cook half a pot of boiling water and pour a little vegetable oil. Maintain bright colors to prevent nutrient loss. Put the celery and carrots into a pot and boil them and pour them out and cool. This step is to facilitate the quick stir-frying in the later stage and maintain a crisp texture.
4. Burn oil in the pot, add green onion and garlic slices and stir-fry. Pour in the moisture-controlled side dishes and stir-fry quickly over high heat. To season, you only need to add salt and chicken powder to preserve the fragrance of the dish. Continue stir-frying and seasoning, then pour in the eggs. Stir on high heat until the aroma is combined and it is ready to be served.
A fragrant and nutritious scrambled egg with celery is ready.
3. Eat more high-calcium foods
Recommended method: [Cassert Pot Braised Fish]
1. Prepare Slaughtered carp , remove the tail of the fish, chop it into even small pieces and put it in clean water, add a little salt, clean the blood on the fish, then remove it, squeeze it dry and set aside.
2. Add salt 2 grams , pepper 1 grams , cooking wine 10 grams to remove the fishy smell, mix well and marinate for 15 minutes , so that the fish pieces can absorb the sauce and taste. Prepare a piece of old tofu and cut into even thick slices.
Cut minced garlic, pickled pepper ring together, grab a small handful of fermented black beans for later use.
Then cut some slices of green onion, ginger slices, garlic into a casserole, place the cut tofu on top of the green onion and ginger. At this time, the fish pieces have been marinated, and place the fish pieces on the tofu in sequence for later use.
3. Roast oil in the pot. After the oil is heated, add the cut small ingredients, stir-fry over low heat to bring out the fragrance. Add 10 grams of seafood sauce, 10 grams of sweet noodle sauce, and 2 pieces of fermented tofu, stir quickly to melt the sauce.
Drink an appropriate amount of water from the side of the pot. Add 10 grams of cooking wine to remove the fishy smell. 20 grams of light soy sauce , 3 grams of salt , 20 grams of white sugar , 2 grams of pepper powder , 1 grams of chicken powder and stir well. Then add a small garlic of green and white pepper , turn to high heat and boil the soup, and put it into a casserole.
4.Bring to a high heat, then turn to low heat and simmer for 8 minutes. Finally, sprinkle a little coriander and decorate it and it will be served. is ready, and a carp is ready for a sauce-stewed casserole.
4. Eat more nuts
Recommended method: [Crispy Peanuts]
1. Prepare some peanuts, put them in clean water and knead them for a while, remove the dust on it, and then pour it out and dry it and set aside for later use.
2. After drying the water, put it in a basin, add 3 grams of salt, 2 grams of pepper, 2 grams of pepper, and 2 grams of chicken essence, then beat an egg, stir the seasonings and wrap the peanuts evenly with the egg liquid.
Pour in an appropriate amount of flour and continue to stir well. Then pick out the peanuts and shake off the excess flour and prepare to fry.
3. Burn more oil in the pot and increase the oil temperature to 50% hot. If you don’t know the oil temperature well, you can try it with chopsticks. When there are small bubbles around the chopsticks, it’s fine.
4. Pour the peanuts into the pot, fry on medium heat for 2 minutes, fry the water inside until there is no water vapor on the oil surface, turn to low heat and continue to fry for 2 minutes, often turn with a spoon.
Fry the peanuts and fry them thoroughly. When the peanuts are golden brown, pour out to control oil. They will quickly shake and cool, and then taste will be more crispy.
(happy)
