Introduction to this issue: After the body turns from yin to yin, the body feels tired and weak, so it is necessary to supplement these potassium-containing foods, and the body recovers quickly
Recently, there are many people who are yang, and more people turn to yin after having a fever, especially some who turn to yin. In fact, after turning to yin, the body does not fully recover. Young people are in good health and feel no obvious discomfort. Some people will be accompanied by physical fatigue, dizziness, headache, loss of appetite, etc. At this time, people will be weak after a fever. Sweating too much during a fever will also lead to the loss of nutrients and water in the body. Sweating a lot will cause more potassium ions to be lost in sweat, which can easily cause hypokalemia, causing fatigue and weakness. Excessive sweating is often accompanied by physical fatigue, dizziness, headache, loss of appetite, etc. This is also a manifestation of potassium deficiency.
After the body changes from yang to yin, in addition to supplementing foods containing protein , you should also eat more potassium-containing foods and adjust your diet. Fresh vegetables and fruits contain more potassium. You can give your family some to eat regularly to quickly restore physical strength and keep you in good spirits. Below Let’s take a look at what foods are available and what are some home-cooked recipes:
Spinach: Spinach contains high nutritional value, and the content of various nutrients is relatively balanced. The amount of various trace elements (such as potassium) is also considerable.
[ Cold Spinach ] Ingredients required: 300 grams of spinach, appropriate amount of oil and salt, 2 cloves of garlic, 3-4 dried chili peppers, sesame half tablespoon, half tablespoon of sugar, 1 tablespoon of light soy sauce,
Steps:
. Remove the old leaves from the spinach, remove the roots, and wash them clean. When buying spinach, look for it to be dark green in color and red at the roots. Such spinach is better.
2. Cut the garlic into mince and cut the dried chilies into sections with scissors. Do not leave out the chili seeds.
3. Add water to the pot and bring to a boil. Add a little salt. First add the spinach stems and blanch them. After they change color, push the leaves together into the pot and blanch them. When the spinach turns dark green, take it out. Spinach must be blanched before cooking, otherwise it will not only taste bad and have an astringent taste, but the oxalic acid in the spinach will combine with calcium to form calcium oxalate , which will destroy the absorption in the body. After blanching, the oxalic acid in spinach will dissolve in water and be lost. This will not affect the absorption of calcium and iron.
4. After taking out the spinach, immediately put it in cold water to cool, take it out, and squeeze the water with your hands. When blanching spinach, add a little salt to the water to make the color of the spinach more emerald. After blanching, immediately put it in cold water to cool it, which can keep the spinach fresh and tender, and the color of the spinach will not turn yellow.
5. Cut the blanched spinach into sections and put them in a basin for later use.
6. Put the dried chili segments and sesame seeds into a bowl, add oil to the pot and heat it up. Pour the hot oil into the bowl containing the dried chili peppers and sesame seeds, and fry the dried chili peppers until fragrant. Control the temperature of the oil and don't burn the peppers.
7. Pour the fried oil into the basin of spinach, add minced garlic, salt, light soy sauce, and sugar. Use chopsticks to stir the spinach and seasonings evenly, then transfer to a plate. A plate of fresh and tender green spinach is ready.
Soy products: Soybeans are a very common food in life, and foods made from them are ubiquitous, such as tofu, soy milk, and tofu curd. Soybeans are rich in potassium. Therefore, eating soy products regularly can replenish a large amount of potassium in the body.
[Beef braised yuba] Ingredients required: 500 grams of beef rib meat, 250 grams of yuba (dried), appropriate amount of salt, 1 section of green onion, 1 piece of ginger, a dozen peppercorns, 1 aniseed, 1 tablespoon of cooking wine, braised sauce 1 tablespoon of oil, 1 teaspoon of white pepper,
Steps:
1. First, put the dried yuba in a basin in advance, add warm water, and add a little salt, so that the soaking time is short. Adding salt to the water can speed up the yuba to absorb water and soak it faster. Soak the yuba until there is no hard core.
2. After the yuba is soaked, cut it into inch-long sections with a diagonal knife, and squeeze out the moisture of the yuba, so that the yuba can taste better.
3. Cut the beef into pieces. Do not cut it too small. The beef will shrink after cooking. Beef ribs are strips of meat from the ribs of beef. Good beef ribs have alternating fat and lean meat, with more lean meat, less fat and less tendons, so they are suitable for braised or stewed.
4. Add water to the pot, blanch the beef under cold water, bring to a boil, cook for 4-5 minutes, skim off the foam, take out the beef, and wash with warm water.
5. Put the beef into the inner pot of the rice cooker, add hot water until it is level with the beef, add onion segments, ginger slices, cooking wine, Sichuan peppercorns, aniseed, and white pepper, cover the pot, and cook for 1 hour. Using a rice cooker to stew beef is simple and time-saving, and it is also fast. The stewed beef tastes more cooked.
6. After the time is up, pour the beef and soup into the wok, add soy sauce, and bring to a boil. If there is a lot of soup, use high heat to reduce the soup. If there is less soup, don't use it.
7. Add the yuba, add salt, and simmer for a few minutes until the yuba is simmered, turn off the heat, and serve.
Mushroom: Also called white mushroom , it contains a large amount of potassium, far exceeding the potassium content of bananas.
[Stuffed Mushrooms] Ingredients required: 10 mushrooms, 150 grams of pork, 1 hot pepper, appropriate amount of oil and salt, 1 section of green onion, 2 pieces of ginger slices, half a tablespoon of cooking wine, 1 teaspoon of white pepper, 1 tablespoon of soy sauce, an appropriate amount of water starch,
steps:
1. Rinse the mushrooms, drain the water, and then break off the stems of the mushrooms.
2. Chop the pork into minced meat, and mince the minced meat more delicately.
3. Cut the green onions into minced pieces, cut the ginger into minced pieces, remove the stems and seeds of the peppers, cut them into shreds first, then cut into minced pieces.
4. Put the meat filling in a large bowl, add cooking wine, soy sauce, a little salt, white pepper, green onion and ginger, stir well with chopsticks in one direction, then pour in an appropriate amount of water in one direction, stir the water into the meat filling in one direction, and stir the meat filling well.
5. Cut the top of the mushroom with a cross-cut knife, then put the top of the mushroom downward and the umbrella hole upward. Place it on a plate. Sprinkle a little flour on the umbrella hole of each mushroom. The flour is sticky so that the meat filling will not fall off during production.
6. Stuff the meat filling into the mushroom nests one by one. The meat filling should be compacted and smoothed.
7. Add oil to the pot and heat it up. Put the mushrooms with the meat side down and fry them one by one. Fry the meat side until golden, then turn it over and fry the top of the mushrooms.
8. Fry the top of the mushroom until slightly brown, then turn the mushroom over.
9. Pour in a small amount of water, then add a little soy sauce and oyster sauce, bring to a boil, cover the pot, and simmer for 1-2 minutes. During this period, turn the mushrooms once.
10. After the time is up, open the lid of the pot, take out the mushrooms, and place them on a plate. Leave the soup in the pot, add minced peppers, pour in an appropriate amount of water starch to thicken the gravy, heat until the soup becomes thick, and turn off the heat.
11. Pour the gravy over the mushrooms, and a stuffed mushroom with full color, flavor and flavor is ready.
Seaweed: seaweed food The potassium content of seaweed ranks first among various vegetables and fruits. Not only is it high in potassium, it is also rich in sodium.
[ seaweed and egg drop soup ] Ingredients required: appropriate amount of seaweed, 2 eggs, appropriate amount of salt, half a tablespoon of sesame oil , 1 shallot, 1 coriander, 1 teaspoon of white pepper, half a tablespoon of starch, 1 teaspoon of chicken essence,
Steps:
1. Tear the seaweed into small pieces, put it in a large bowl, add warm water and soak for 1 minute.
2. Crack the eggs into a bowl, beat evenly, chop green onions and cut coriander into small pieces.
3. Take out the seaweed, drain the water, put it in a large bowl, then add sesame oil, salt, chicken essence, white pepper, chopped green onion and coriander segments, set aside.
4. Put the starch into a bowl, add half a bowl of water, stir well, and mix it into water starch. Add water to the pot, boil the water, pour in the water starch, and after pouring the water starch, stir it in the pot with a spoon.
5. After the water starch becomes transparent, turn off the heat, scoop out the egg liquid with a spoon, and pour it into the soup in a circular motion, so that all the egg liquid is poured out. Do not pour all the egg liquid into the pot at once, otherwise it will all condense together and no beautiful egg drops will be formed.
6. Heat the egg liquid in the pot over low heat until it takes shape. Use a spoon to spread the solidified egg liquid to form egg droplets. Heat the soup until it is slightly boiling and turn off the heat.
7. Pour the soup into a large bowl of seaweed, stir evenly with a spoon, and a seaweed and egg drop soup with full color, aroma and flavor is ready.
Lettuce: Eating lettuce can increase appetite, promote the secretion of digestive juices and gastrointestinal motility, and is rich in potassium ions.
[Fried yam with lettuce] Ingredients required: 1 root of lettuce, 1 root of yam, half a carrot, appropriate amount of oil and salt, 2 slices of ginger, 2 cloves of garlic, 1 teaspoon of chicken essence, appropriate amount of water starch,
Steps:
1. Scrape off the outer skin of the yam, cut off the outer layer of hard skin on the lettuce, put it in clean water, and add a few drops of white vinegar so that the color of the yam will not turn black.
2. Cut the yam into segments with a diagonal knife, then cut it into rhombus-shaped slices, and cut the carrot into rhombus-shaped slices.
3. Cut the lettuce into sections with a diagonal knife, and then cut into diamond-shaped slices.
4. Add water to the pot and bring to a boil. Add the yam and carrot slices and blanch them for half a minute. Take out the yam and carrots and cool them in cold water. Drain and set aside for later use. Do not blanch the yam for too long to keep the yam crisp and tender.
5. Heat the oil in the pot, add the minced ginger and minced garlic and sauté until fragrant, then add the lettuce slices and stir-fry over high heat for 1 minute.
6. Add the yam and carrot slices and stir-fry evenly over high heat. Add salt and chicken essence, stir-fry evenly, pour in an appropriate amount of water starch, thicken the gravy, heat over high heat until the soup becomes thick, wrap it around the ingredients, turn off the heat, take it out and put it on a plate. A plate of three-color stir-fry with full color, fragrance and flavor is ready.
Celery: Celery is a common vegetable in daily life. It contains high potassium content. The average potassium content per 100g of celery is about 163mg. Eating celery appropriately can help supplement the daily potassium in the body and alleviate the body's potassium deficiency.
[Stir-fried Lily with Celery] Ingredients required: half a pound of celery, 1 handful of dried lily, a few wolfberries, appropriate amount of oil and salt, large 2 cloves of garlic, 1 teaspoon of chicken essence, appropriate amount of water starch,
Steps:
1. Wash the dried lilies with clean water, and then soak them in warm water for about 1 hour. The dried lilies will become larger and softer.
2. Pick off the leaves of celery, cut off the roots, wash them, and then cut them into sections about 3 cm long with a diagonal knife. Wash the wolfberries with clean water and cut the garlic into mince.
3. Add water to the pot and bring to a boil. Add a little salt and a few drops of oil. Add the celery and lily and blanch the water. After the water boils, cook for 1-2 minutes. Cook the celery until the color turns dark green. Remove the celery and lily together.
4. After taking it out, immediately put it in cold water to cool down the celery quickly. Take out the celery and lily together, drain the water and set aside.
5. Heat the oil in the pot, add the minced garlic and sauté until fragrant.
6. Add celery and lily, stir-fry over high heat for about 1 minute.
7. Add salt and chicken essence, stir-fry evenly, pour in an appropriate amount of water starch, thicken the gravy, stir-fry for a few times over high heat, turn off the heat, sprinkle with wolfberries, take out and serve on a plate, and a fried celery and lily with full color, fragrance and flavor is ready.
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