In autumn, middle-aged and elderly people recommend eating less beef, mutton, pork and tofu, as long as they are acidic foods, excessive acidic foods in autumn are the source of all diseases. If middle-aged and elderly people eat too much, they can easily cause fullness, vomiting acid or have a odor in their mouths, which also affects the absorption of nutrients.
As the saying goes, "Eat alkali in autumn and reduce the heat." It is recommended that middle-aged and elderly people eat less beef, mutton, pork and tofu, and eat more of the "5 alkali" to reduce the heat, and reduce the heat, and improve the health!
1. Black fungus
Recommended method: [Corilla mixed with fungus]
1. Prepare a handful of dried fungus in warm water and soak for about 20 minutes, then remove the roots of soaked fungus , wash and control the water for later use; cut a handful of coriander into small pieces; cut four millet pepper into granules; flatten four garlic and cut into foam.
2. Add water to a pot, boil the water and add black fungus, blanch it for about 30 seconds to remove it. After putting the fungus in a cool basin, take it out and control the water and set aside.
3. basin, put 2 grams of millet spicy, minced garlic, salt, 1 gram of sugar, aged vinegar, light soy sauce, chili oil, spicy fresh dew, and sesame oil, and add a spoonful of boiling water to melt the seasoning. If you don’t like spicy food, you can add less chili oil and spicy fresh dew. Pour the fungus and coriander in the basin and stir evenly, and then put it on a plate and eat it.
2. Cabbage
Recommended method: [Crab-flavored mushroom stir-fried cabbage]
1. First, we prepare a handful of crab-flavored mushrooms, cut them off, wash them with clean water several times to remove dust and impurities on them; cut the cabbage from the middle, remove the rhizomes and tear them into small pieces, put them in clean water and wash them clean; half a red pepper, cut them into wide strips for color matching; cut the garlic into slices, mainly to enhance the aroma.
2. When the oil temperature is 50% hot in the pot, pour in slices of garlic and stir-fry until fragrant, then add the drained cabbage, stir-fry for 30 seconds after the cabbage is broken. After the cabbage is dried, pour in the crab mushrooms and continue stir-frying for 1 minute, stir-fry out the moisture in the crab mushrooms.
3. Then add 2 grams of salt, 5 grams of light soy sauce, and 5 grams of oyster sauce to increase freshness. Stir-fry and seasoning. After the ingredients are tasty, pour in the prepared red peppers, stir-fry for a few quick stirs, pour in a little oil to brighten the color, turn it evenly and serve.
3. Taro
1. Prepare half a taro to peel off the skin, cut it into wide strips, then change the knife to cut it into diamond-shaped pieces, sprinkle with a basin and mix well; cut a few shallots into scallions.
2. Roast oil in a pot, and boil the oil until 50% hot. Pour in taro, fry it over medium-low heat for about 2-3 minutes. Fry the taro slightly yellow, fry until the taro is crispy on the outside and soft on the inside, pour out and control the oil.
3. Leave a little oil in the pot, pour in two spoons of seafood sauce and appropriate amount of oyster sauce, stir in low heat and stir well, add a spoon of water until the soup is sticky and bubbles, then add dark soy sauce, four spoons of sugar, and one spoon of salt, stir in the salt and sugar, pour in a little water starch, and after the soup is sticky, pour in the fried taro, stir-fry quickly, sprinkle some chopped green onion and sesame seeds and turn it evenly, then you can take it out of the pot and put it on a plate.
4. Spinach
Recommended method: [Spinach Cake]
1. Prepare an appropriate amount of spinach, wash it, cut it off the roots, cut it into pieces and put it in a basin, add an appropriate amount of salt and salad oil, knead it repeatedly, pour in a small amount of flour several times, and make a soft dough. Do not add water throughout the process, just use spinach juice to retain the original flavor of the cake.
2. Sprinkle the chopping board with flour, pull the dough into small dough one by one, knead it and flatten it into a slightly thicker round cake.
3. brush a layer of oil on the grate to prevent sticking. Put the cakes in one by one, leaving a little gap in the middle to prevent them from sticking together after steaming. Then put two eggs in it and use them to mix the sauce later. After boiling the water, steam over high heat for 15 minutes and then remove the cakes.
4. Peel the eggs off and put them in garlic mortar , add appropriate amount of garlic to mash, add appropriate amount of light soy sauce, aged vinegar, sesame oil, pour in a little cool white , mix the sauce, and a fragrant and delicious spinach cake is ready.
5. yam
Recommended method: [Yam Bronze Fruit]
1. Prepare a yam, peel the skin clean, and cut it into even thin slices; soak the appropriate amount of Bronze Fruit for 2 hours in cold water, soak the Bronze Fruit thoroughly so that it fully absorbs the water and expands to avoid the frying of the fry when stir-frying; then cut some red pepper slices and scallions for later use.
2. Roast oil in the pan. When the oil temperature is 50% hot, pour in the shredded green onion, soak it on low heat, stir frequently and fry the scallion oil inside. When the shredded green onion is dried and fried to golden brown, the dishes fried with scallion oil are more fragrant.
3. Put yam and fungus into a pot. Blanch it in order to make the ingredients easier to stir-fry, and the other is to release the excess water from the fungus to avoid cold water from hot oil. frying pan . Cook for about 30 seconds, add red pepper flakes and blanch it in water for a little, pour it out and put it in clean water to cool it, so as to prevent the ingredients from softening at the residual heat.
4. Heat the pot again, add the freshly fried scallion oil. When the oil temperature is 50% hot, pour the ingredients into the pot and stir-fry evenly, add 2 grams of salt and 1 grams of MSG, turn to high heat and stir-fry quickly to dissolve the seasoning, then add a little water starch to increase the adsorption of the seasoning, pour a little bright oil to brighten the color, and after turning evenly, you can put it on the plate. This crisp and refreshing black fungus yam is ready.
(Cao)
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