So before winter begins, it is recommended that middle-aged and elderly people: eat less pork and fish , eat more 5 kinds of " low-purine " food , hands and feet do not hurt, high nutrition and easy to absorb.
1. Tofu
Recommended method: [cumin mixed with tofu]
1. Prepare a piece of tofu and cut it into diced tofu about one centimeter. If you like to eat tummy, use old tofu, and if you like to eat soft and tender, use tender tofu .
2. Boil half a pot of boiling water, add a spoonful of alkaline noodles, pour the tofu into the pot and blanch it to remove the bean smell. Boiling it in light alkaline water here can make the tofu smoother and tender. After boiling the tofu for 1 minute, boil it thoroughly, and pour it out immediately and put it in cold water to cool it down, so that it tastes smoother and will not stick to it.
3. Prepare a handful of cumin, wash it, and cut it into pieces; half a red pepper, cut it into diced cumin, and put it together with the cumin. Add an appropriate amount of salt and chicken powder to the bowl, drizzle more sesame oil, mix well, pour in the tofu, and mix well. This dish of cumin that strengthens the spleen and stimulates appetite and mixes tofu is ready.
2. Cabbage
Recommended method: [Vinegar-slipping cabbage]
1. Prepare a cabbage, separate the cabbage leaves and the cabbage, cut the leaves into large pieces, and cut them into slices with the slanted knife; then cut some garlic slices for later use.
2. Put 10 grams of balsamic vinegar, 10 grams of light soy sauce, 2 grams of salt, and 2 grams of chicken essence in the bowl, pour in a little water starch and stir well.
3. Boil oil in the pot. When the oil temperature is 50% hot, add garlic slices to make it smell. Pour in the cabbage, turn on high heat and stir-fry for 30 seconds. This step must be high to avoid water from the vegetables. After the cabbage is broken, put the cabbage leaves in the pot and continue to stir-fry for 20 seconds.
4. When the cabbage leaves turn green and soften slightly, pour in the sauce, turn to high heat and stir-fry quickly and then come out of the pot. This crisp and refreshing vinegar cabbage is ready.
3. Celery
Recommended method: [Stir-fried mushrooms with celery]
1. Prepare four mushrooms, clean them and cut them into mushroom slices. Prepare a handful of celery, wash it and cut it into celery sections. Cut the garlic into slices. Break the scallions and cut them into scallions. Cut the ginger into slices. Cut a piece of red pepper into shredded red pepper.
2. Boil water in the pot and put 2 grams of salt. When the water is close to boiling, pour the mushrooms into the pot. After the water is boiling, put in celery and blanch it. Blanch the celery until it is broken and then add shredded red peppers. Do not blanch the red peppers for too long. Push it out and control the water for later use.
3. Roast oil in the pot, add green onion, ginger and garlic and stir-fry. After stir-frying, add celery, mushrooms and shredded red pepper to stir-fry together. Start seasoning: add 2 grams of salt, 2 grams of chicken powder, 5 grams of cooking wine, and add a little water to facilitate better seasoning.
4. After stir-frying for a few times, pour in a little water starch to allow the seasoning to better integrate on the ingredients. After stir-frying evenly, pour in a little sesame oil. Frying evenly, you can come out of the pot and put it on a plate. This nutritious and crisp celery mushroom is ready.
4. Zucchini
Recommended method: [ Cold zucchini shreds ]
1. Prepare a few fresh and tender zucchini, cut them into thin strips without peeling, try to cut them into thin strips as much as possible when mixing, and then cut some red pepper shreds to match the color. After cutting, rinse them with clean water, and take them out for later use.
2. Pour in hot water that has just been boiled and soaked. Cut the zucchini shreds more finely. Soak them in hot water instead of blanching them, which will help keep them crisp and tender, and remove the astringent taste. It will be enough for three or five seconds. After a long time, you will get old. Pour out the zucchini and put them in cold water to cool.
3. Prepare a small handful of garlic, beat it into minced garlic, cut a few millet peppers into circles, put it together with minced garlic, add appropriate amount of salt, chicken powder, oyster sauce, and white vinegar, pour 200 degrees of hot oil to stimulate the fragrance, add shredded zucchini shredded zucchini to mix evenly, then add coriander to enhance the flavor, mix well, and then put on a plate. This crisp and delicious cold shredded zucchini shredded are ready.
5. Potato
Recommended method: [Home-cooked shredded potatoes]
1. Prepare two potatoes to remove the rinds, cut the potatoes into even slices and then cut them into thin strips. Grab the cut potatoes with clean water and wash them several times to fully remove the starch on them, so that they can make them crisper when stir-fry.
2. Prepare a green pepper, wash it and remove the pepper stems and pepper seeds, cut the green pepper into thin strips like potatoes, and use them to match the color. Break the green onions and cut them into chopped green onions and put them in a bowl, then grab a handful of dried peppers and set aside.
3. Boil oil in the pot. When the oil temperature is 50% hot, pour in chopped green onion and dried chili, stir-fry over low heat and stir-fry until the potatoes are fragrant. Add a spoonful of salt, and stir-fry over medium heat until the potatoes are transparent.
4. Drop 10 grams of balsamic vinegar along the edge of the pot. At this time, the time is just right to add vinegar. Quickly stir-fry evenly. Add a little dark soy sauce to adjust the base color, stir-fry evenly. Finally, add green peppers and stir-fry over high heat until the green peppers are broken and then come out of the pot. This crisp and delicious home-cooked shredded potatoes are ready.
(Summer)
