There is a folk saying that " Cold Dew is not cold, Frost Descent changes the sky." After the frost Descent, it is time for autumn and winter to change seasons, and the cold winter is getting closer and closer.
The sudden cooling is a period of "hard work" for many middle-aged and elderly people. The body is very susceptible to cold and dryness, and there are more and more discomfort. We should pay attention to increasing nutrition.
In order to enter the winter healthily, middle-aged and elderly people should pay more attention to their diet and supplement the nutrients needed by their bodies in various aspects, which can enhance their physical fitness and resist the invasion of winter. Recommended middle-aged and elderly people to eat more 3 dishes in the near future, drink 2 soups frequently, eat according to season, and enter the winter safely.
Eat 3 more dishes:
. Eat more dishes
After the frost, the cold winter will soon enter. The calcium in the body of middle-aged and elderly people is prone to loss of calcium and bone problems, so you should supplement calcium in advance. Vegetables have a lot of calcium content, with a calcium content of up to 410 mg per 100 grams, which is higher than that of milk. Middle-aged and elderly people do not like to drink milk in autumn and winter, so it is recommended to buy some vegetable hearts and cook them often.
Recommended recipe: [ Baishang Caixin ]
. Wash the vegetable heart, cut off the roots, peel the garlic and cut into minced garlic for later use. Put two spoonfuls of fresh soy sauce, one spoonful of oyster sauce, and one spoonful of sugar in a small bowl, add an appropriate amount of water and stir well.
. Take water in the pot and bring to a boil, add a spoonful of salt and half a spoonful of oil, pour the vegetable heart into the pot and blanch it for half a minute, then remove it, control the water and put it on the plate.
. Heat the pot, pour the sauce into the pot and bring to a boil, put the minced garlic into the pot, add the sauce of garlic to boil again, turn off the heat, and pour it on the vegetable heart.
2. Eat more Chinese chrysanthemum
There are many middle-aged and elderly people in autumn and winter, due to the dry and cold weather, their sleep quality is easy to decline, and they often have difficulty falling asleep. Chinese chrysanthemum is rich in nutrients and contains Chinese chrysanthemum essential oil. Eating it helps sleep. When you go to the vegetable market to buy vegetables this season, you can buy a handful of Chinese cabbage. Whether it is made into steamed vegetables or stir-fried, it will be crisp and refreshing to eat, which is also beneficial to health.
Recommended recipe: [Garlic chrysanthemum]
. Rinse the chrysanthemum, cut into three sections, separate the leaves and the leaf rods, peel and shred the ginger, cut the white part of the scallion, peel and cut the garlic and cut into minced garlic.
. Pour a spoonful of light soy sauce and a very fresh flavor in a small bowl, half a spoonful of sesame oil and half a spoonful of soup, then add a little pepper and an appropriate amount of salt, stir well and set aside. Boil the oil in the pan. The oil temperature is about 60% hot, and stir-fry with shredded green onion and ginger.
. Pour the leaf rod into the pot, stir-fry over medium heat for about two minutes, stir-fry until Microsoft, pour the minced garlic into the pot and stir-fry for half a minute.
. Pour part of the leaves into the pot, stir-fry evenly, pour the prepared sauce into the pot, stir-fry evenly and taste, then turn off the heat and serve.
3. Eat more spinach
Spinach has the title of "nutritional model student". It is rich in vitamin C, carotene , iron and other nutrients, and is cheap and convenient to cook. In autumn and winter, middle-aged and elderly people have a great demand for iron. They can use spinach and pork liver to stir-fry and eat some appropriately, which is very beneficial to the body's immunity and brain memory improvement.
Recommended recipe: [Steamed pork liver with spinach]
. Clean the spinach, cut the roots and cut the sections, rinse the pork liver, slice it into thin slices, peel the garlic and flatten it with a knife, peel the ginger and cut it into shreds, take a little wolfberry and wash it, add water and soak for about 5 minutes.
. Put shredded ginger in the pork liver, pour in a spoonful of cooking wine, add an appropriate amount of salt and a little pepper, mix well, then add two spoons of starch and marinate for 10 minutes. Boil water in the pot, open the water to salt and oil, pour the spinach into the pot and blanch it for about 20 seconds, remove it and control the water to set aside.
. Pour wide oil into the wok and heat it, pour in pork liver, stir-fry over high heat until the pork liver changes color and serve.Re-heat the pan again, add garlic and stir-fry, pour the fried pork liver into the pot, add one spoonful of oyster sauce and light soy sauce, one spoonful of chicken essence and pepper powder, half a spoonful of sugar and appropriate amount of salt and stir-fry well.
. Pour spinach into the pot, put wolfberry, stir-fry for about 20 seconds, then turn off the heat and serve on the plate.
Drink more 2 soups:
. Drink more crucian carp soup
href of autumn and winter crucian carp is plump, tender and nutritious. From time to time, buy one or two crucian carp to stew into fish soup. Whether it is fish meat or fish soup, it is rich enough and easy to be digested and absorbed by the human body. In addition, it also helps regulate the spleen and stomach and restore appetite. The rich protein in fish is also helpful for middle-aged and elderly people to improve their physical fitness, and they don’t have to worry too much about their health even when they enter the deep winter.
Recommended recipe: [Crucian Carp Tofu Soup]
. After the two crucian carp are cleaned, cut off the fins, and change the knife on the fish belly. Use kitchen paper to dry the remaining water on the fish body. In addition, soak a handful of wolfberry in water for 5 minutes to wash, prepare the ginger slices and green onion segments, rinse the tofu and cut it into small pieces about one centimeter.
. While heating the wok, take ginger slices and rub the bottom of the pot. After heating the pot, add lard and cook it. Put the crucian carp into the pot and fry it. Fry until it is set and then turn over, and fry until both sides are golden.
. Put the fried crucian carp into a casserole, add appropriate amount of hot water, boil over high heat, and cook for 5 minutes. The soup is milky white.
. Put the tofu cubes into the casserole, cover the pot and continue to simmer for about 5 minutes. Then add wolfberry and a little pepper, add appropriate amount of salt and chicken essence, stir and melt slightly, then turn off the heat and leave the pot.
2. Drink more radish soup
As the saying goes, "Eat radish 2 ginger in the summer, and the doctor prescribes a prescription." In autumn and winter, especially in the north, radish and cabbage are two different treasures. They are cheap, easy to store, and have high nutrition and moisture, so they are suitable for eating more.
Use radish to make soup. The spicy taste of radish can be removed well and the nutrition will not be lost too much. In addition, eggs, a bowl of radish soup has a very high nutritional value. Drinking more can be beneficial to the body.
Recommended recipe: [Fried Egg Radish Soup]
. Rinse a radish, peel off the skin, cut into thin strips and set aside, wash the scallions and cut the scallions, rinse the wolfberry and add water to soak for about 5 minutes.
. Pour a little more oil into the pot, heat the oil and beat two eggs, fry slowly over low heat until both sides are golden and then serve.
. Re-heat the pan, add a handful of shrimp skins and stir-fry over low heat to bring out the aroma. Add oil to the pot and heat it, pour in shredded radish and stir-fry for one minute, and stir-fry until the shredded radish becomes soft.
. Put the fried eggs into the pot, then add shrimp skin, add appropriate amount of hot water and boil over high heat, switch to medium-low heat, cover the pot and simmer for 10 minutes, cook until the soup is milky white, add wolfberry, a little pepper powder, appropriate amount of salt and chicken essence, then turn off the heat and serve, sprinkle with chopped green onion.
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