These 4 alkaline vegetables are low-priced and nutritious, simple and good in taste, and can effectively replenish hydration and detoxify. It is recommended that middle-aged and elderly people eat them frequently, moisten dryness and remove heat, and get younger and younger the m

enters deep winter , which is getting colder every day. Many people like to eat high-calorie , high-nutrition foods to increase energy and resist the cold winter, but at the same time, be careful of the gastrointestinal burden caused by high fat , cardiovascular and "three highs" hidden dangers .

Usually, you should pay attention to eating some "alkaline" vegetables to neutralize them, moisturize dryness and remove heat , cleans the intestines and relieve greasiness . 4 alkaline vegetables , the price is low in size and high in nutrition , simple and taste good , can effectively replenish hydration and detoxification , recommends middle-aged and elderly people to eat , moisturize dryness and remove heat , , the younger you eat .

1. broccoli

Recommended method: [Small fried broccoli]

. A handful of white jade mushrooms, remove the roots and wash them clean; remove the roots of broccoli and remove them into small flowers; half a carrot, cut into diamond slices; fungus soak and tear into small flowers.

.Bring water to a pot, boil over high heat and add carrots and blanch for 20 seconds, then add broccoli, white jade mushrooms and black fungus to continue blanching for 20 seconds, pour out and cool to set aside.

. Hot the pan and cool the oil, pour in the garlic slices and stir-fry, add salt, MSG, and chicken powder, add a little water, then add all the ingredients, stir-fry over high heat until the fragrance is combined, and a little water starch is added to facilitate the taste. Drop in a little bright oil to brighten the color, and turn it evenly and taste delicious.

2. Tofu

Recommended method: [cumin mixed with tofu]

. A piece of old tofu, cut into diced tofu diced tofu about one centimeter.

. Boil water in a pot, add a little salt to the bottom flavor, boil over high heat and add tofu and boil for 1 minute to remove the bean smell, then pour out and rinse it and cool, control the water and set aside.

. Clean the cumin, cut it into pieces, cut the red pepper into diced diced ones and put them in a basin, add salt, chicken powder, white sugar, pour more sesame and sesame oil and mix well, pour in the tofu, stir well, then put it on the plate and serve.

3. Yam

Recommended method: [Yam fried fungus]

. Peel the yam and cut it into even thin slices; soak the fungus and tear it into small flowers; cut the red pepper into slices for color matching; cut some scallions to set aside.

. Boil water in a pot, boil over high heat and add black fungus and yam, blanch for 30 seconds to remove the fishy smell, then add red pepper flakes and burn them slightly, pour out and rinse and cool.

. Roast oil in a pot, pour in all ingredients and stir-fry evenly over high heat, add 2 grams of salt and 1 grams of MSG, stir-fry quickly and melt the seasonings, add a little water starch to increase the adsorption of the seasonings, pour in a little bright oil to brighten the color, turn evenly and put it on the plate, and it is delicious.

4. Taro

Recommended method: [Tau Ball Ball Soup]

. Prepare a bag of small taro, wash it, put it in a pot and steam it for 30 minutes; chop a piece of lean pork into meat, cut into some minced ginger, chopped green onion and meat filling together; then prepare a handful of celery leaves, wash it and set aside.

.html After 430 minutes, take out the steamed taro, let it cool, peel off the rind, press it into paste and put it together, add salt and pepper, stir in one direction until the meat filling and taro are completely integrated, grab a small handful of starch, and continue to mix and beat for 2 minutes. The meatballs made after the meat filling is strong and flexible.

. Boil water in a pot, boil over high heat and turn to low heat. Squeeze the filling into meatballs and dig it into the pot with a small spoon. After the meatballs are put into celery sections, add appropriate amount of salt, pepper, and chicken essence to season, cook until all the meatballs float up, pour in some sesame oil, and it’s delicious.

First food editor: Xiaoya