My son's school had several cases of " positive " in their class last week, so they have been taking online classes at home recently. My parents are both over 80 years old. At this time, they feel very uneasy, fearing the impact of being infected.
In the past few days, I heard that the family of three downstairs also had " positive ", so I decided not to let my parents go out. Even when I went out, I strictly followed my wife's requirements, wearing a mask and taking protective measures. The first thing I did when I came home was to disinfect with disinfectant. At least that's what I thought. I would try my best to " not positive " if I could avoid " positive ".
In addition to personal protection during this special period, we also recommend that middle-aged and elderly people not to worry too much about money and eat more of these three kinds of meat. is high in protein and is easy to absorb and can help the body improve immunity. After all, the bodies of middle-aged and elderly people are not as good as those of young people, so it is still very important to protect themselves and supplement their nutrition.
1. Deep-sea fish
Deep-sea fish is delicious and rich in protein and a variety of trace elements , especially rich in DHA. The fish meat is delicate and fragrant, easy to digest and absorb, and is especially suitable for middle-aged and elderly people.
Recommended recipe: Spanish mackerel stewed with cabbage
Ingredients required: Spanish mackerel, Chinese cabbage , onion, ginger, garlic, spicy millet, Cooking wine, first-grade fresh soy sauce, pepper
1. Cut the mackerel into thick slices, soak it in clean water to remove the blood, poke out the internal organs in the water, remove the gills, pick and wash away the remaining blood stasis on the fish, remove and drain the water and set aside. Pick and wash the Chinese cabbage and set aside.
2. Pour oil into the pot and sauté the onion, ginger, garlic and dried chili pepper. Dry the washed Spanish mackerel and put it into the pot. Use the heat in the pot to fry it briefly.
3. Add cooking wine and first-grade fresh soy sauce to the pot, then add soup, bring to a boil over high heat, then turn to low heat and simmer.
4. Stew until the fish meat turns white and mature, put the washed Chinese cabbage into the pot, and simmer until the Chinese cabbage becomes soft.
5. Add salt and pepper to the pot to taste, turn on high heat and thicken the soup, and then take it out of the pot.
Tips: When eating fish, middle-aged and elderly people should try to choose fish that are larger in size and have more meat and less spines. This can prevent fish bones from getting stuck.
2, goose meat
Every year when the snow falls in winter, goose has become a very popular food for people, because goose is a warm food, and breeding goose generally rarely feeds feed. You also need to go to the water frequently, and the meat of the goose is rich in protein and a variety of trace elements. It is delicious, nutritious and easy to digest. I have heard of " instant chicken " and " instant duck ", but it is rare to hear of " instant " of goose.
Recommended recipe: Goose roasted with potatoes
Ingredients required: Goose, potatoes, onions, ginger, garlic, dried chilies, a clove of star anise, incense A few leaves, white wine, a can of beer, white sugar, first-grade fresh soy sauce, oyster sauce, salt, pepper
1. Chop the slaughtered goose into small pieces, take out the yellow fat in the goose belly and reserve it. Wash and peel the potatoes and cut them into hob pieces.
2. Put the washed goose meat into a cold water pot, add a few drops of white wine into the pot, skim off the foam after the water boils, blanch until there is no foam in the pot, take the goose meat out and wash it with warm water. (If it is a freshly killed goose, there is no need to blanch it. You can also use clean water to remove the blood.)
3. Pour oil into the pot, add goose fat and refine it over low heat. Add a large amount of ginger slices and stir-fry until fragrant, then add star anise and bay leaves and stir-fry until fragrant. Put the washed goose meat into the pot.
4. Add the goose meat into the pot and stir-fry over low heat until the skin of the goose meat shrinks and changes color. Add onions and garlic and stir-fry until fragrant. Add first-grade fresh soy sauce and stir-fry the goose meat until it becomes coloured. Add oyster sauce and white sugar and stir-fry with the goose meat until the sugar juice coats the goose meat.
5. Pour a can of beer and an appropriate amount of water into the pot, bring to a boil over high heat, then turn to low heat and simmer.
6. Stew until the goose meat can be pinched with your hands, put the potatoes into the pot and stew with the goose meat, stew until the soup is thick and the potatoes are soft, add salt and pepper to taste, turn up the heat and thicken the soup, and then take it out of the pot.
Tips: When stewing goose, you must add more ginger to remove the odor and increase the aroma. Stir-fry the goose over low heat for a while, stir out the fat and then add the soup. This will make it more fragrant. Use beer instead of water to stew. You can use the malt aroma of beer to remove the odor and increase the aroma of the goose.
3, abalone
Abalone has been a precious sea treasure since ancient times. It has always been a good nutritional product together with sea cucumber. Nowadays, abalone has been artificially cultured, so abalone has become a delicacy that ordinary people can afford.
Abalone has extremely high nutritional value. Every 100 grams of abalone contains 19 grams of protein. Not only that, abalone is also rich in minerals and trace elements. The abalone in abalone is particularly beneficial to the body.
Recommended recipe: braised abalone with braised pork
Ingredients required: abalone, pork belly, onion and ginger, one star anise, rock sugar, cooking wine, raw Smoke, dark soy sauce, salt, pepper
1. Rub the pork belly skin side down in a dry pot until the skin is charred and bubbly, then scrape and clean it in clean water. Use a small brush to remove the black edges of the abalone. Cut out the meat with a knife, remove the internal organs and clean it.
2. Cut the pork belly into small pieces and cut the abalone with a cross cutter.
3. Add a little oil to the pot, put the pork belly pieces into the pot and stir-fry over low heat until the fat is released. Fry until the pork belly changes color and spits out oil, then take the pork belly out and save the excess fat for other uses.
4. Wash the pot and dry it, add a little oil, then add rock sugar and stir-fry until the color becomes sugar. After frying until the color becomes sugar, pour in water, put the pork belly into the pot, add star anise, green onion and ginger cubes, light soy sauce and dark soy sauce to adjust the color, and simmer over low heat.
5. Stew until the soup in the pot is thick and the pork belly is soft and tender, pick out the onion and ginger pieces, and add the abalone with a modified knife.
6. Stew until the abalone flowers bloom, turn up the heat to thicken the soup, add salt and pepper to taste and serve.
Tips: When buying abalone, choose fresh ones. The abalone meat will be elastic when you pinch it with your hands, and the abalone will move. Stale abalone is not suitable for consumption.
In this special period, middle-aged and elderly people should not only take good personal protection, but also eat more high-protein, easy-to-absorb meat, which can help the body improve immunity. And now we are about to enter the "Nine Cold Days". Folks also have the custom of Nine tonic, so don't worry too much about money at this time, eat more meat, and maintain your body to get through this special period.
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