Little do we know that the best supplement is around us. We don’t have to eat big fish and meat, nor do we have to eat ginseng Ganoderma lucidum . Often, common vegetables are the best ingredients to supplement. These 4 "golden foods" are common and affordable, and everyone can afford them. Let's take a look at what they have.
1. Carrot
As the saying goes, "Carrot Little Ginseng" , carrots in autumn are the freshest, and the temperature drops in autumn, which will cause certain harm to the stomach. carrots are rich in vitamins, which have the effects of strengthening the spleen and stomach, and promoting digestion of .
Recommended method: [Thousands of fried carrots]
1. First prepare the ingredients, peel off the carrots, cut them into thin strips, and cut them evenly to make the taste better. After removing the seeds of the green pepper, cut them into thin strips for color matching.
2. Cut the green onion into grains, cut the ginger into diamond-shaped slices, slice the garlic and the onion and ginger together, and add a handful of dried red peppers; cut one tofu skin into thin strips, and the tofu skin is also called thousand sheets, and you can buy it in life supermarkets.
3. Blanch the tofu skin and carrots in water, boil water in the pot, blanch the tofu skin for 30 seconds, and rinse it with cold water to avoid lumps together. Then blanch the shredded carrots for 1 minute, remove and control the water.
4. Roll the oil in the pot and smooth it thoroughly. Pour the green onion, ginger, garlic and stir-fry quickly. Stir in shredded carrots and stir-fry quickly. After stir-frying for 30 seconds, pour in the tofu skin, add salt, white pepper, chicken powder, and oyster sauce, add clean water and seasonings to continue stir-frying, hook in water and starch, and turn on high heat to reduce the juice.
5. Starch gelatinized thickens it, which can make the seasoning stick to the ingredients, making it more delicious. Finally, pour in bright oil, turn it a few times and put it on the pan. This light and delicious carrot is ready to stir-fry a thousand pieces.
2. Broccoli
Broccoli has always been called "vegetable crown" . It can be seen that broccoli has high nutritional value. Among them, broccoli has extremely high vitamin C content of , which can improve human immunity .
Recommended method: [Fried broccoli]
1. Prepare two broccoli, remove them along the rhizomes, cut the larger flowers into small flowers, sprinkle some salt when washing, and soak them in water for a few minutes. It is conducive to fully removing impurities and dust. After soaking, wash the broccoli and take them out for later use.
2. Prepare a handful of garlic and cut it into small particles. This will not only bring out the flavor, but the fragrance will not evaporate easily.
3. Add a little salt and vegetable oil in the pot, scoop out some after the water boils, soak the sea rice and remove the excess salt flavor, pour in the broccoli and blanch it quickly for 10 seconds, add a little edible alkali to make the broccoli more green. Pour out immediately after the broccoli is green and rinse it with clean water to cool it down, so that it tastes crispier and tender.
5. Boil oil in the pot, add garlic grains, stir-fry with aroma, fry until the garlic grains are slightly yellow, pour in the soaked sea rice and stir-fry with aroma, add half a spoonful of water along the edge of the pot, add salt and chicken powder, stir-fry and season.
6. Add broccoli and stir-fry quickly. This step is mainly to make the flavor not to stir-fry for too long. Drink sesame sesame oil to increase the fragrance. After turning evenly, you can come out of the pot. This fragrant and nutritious fried broccoli is ready.
3.Celery
Celery is rich in iron and cellulose, especially the calcium content is extremely high, because it is called "King of Calcium Supplement" . If you want to supplement calcium in autumn, in addition to drinking more milk, you can also eat more celery.
Recommended method: [Celery Meatballs]
1. Prepare two pounds of hind leg meat, remove the skin, cut it into slices and then chop it into minced meat; a small handful of celery, clean it, chop it first and then chop it into small particles; a piece of old tofu, crush it with the back of a knife; cut some chopped green onion, minced ginger, and put it together with the minced meat. Cut some green onions and minced ginger to set aside.
2. Add 2 grams of salt, 2 grams of chicken essence, 1 grams of pepper, 1 grams of pepper powder, 5 grams of oyster sauce, and 3 grams of dark soy sauce to the base color. Grab evenly with your hands to make the meat filling taste, beat an egg, and stir in one direction until it is slurry. The egg can make the filling more tender and smooth.
3. Pour in a little bit of tofu and continue to stir. The tofu can increase the fluffy texture. Stir until the tofu and the meat filling are fully integrated, add celery, mix well again, add appropriate amount of starch to increase the joint strength of the meat filling, so that the meatballs are not easy to break. Continue to mix until the filling is formed into a ball and set aside.
4. Boil oil in the pot. When the oil temperature is 50% hot, grab a handful of meat filling and squeeze it into meatballs at the tiger's mouth, dig it into the pot with a spoon. Put the meatballs in the pot to prevent inconsistent raw and cooked. After the oil is cooled, put the pot on the heat and continue to put the meatballs in. After the meatballs are fixed and the skin is solidified, break the sticky ones together, and fry the meatballs into golden brown and take out to control the oil.
5. Boil oil in the pot, grab a few green peppers and dried peppers, stir in low heat and stir in a fragrant smell, pour in chopped green onion and minced garlic, pour in appropriate amount of water along the side of the pot, add 10 grams of light soy sauce to enhance freshness, 2 drops of dark soy sauce to enhance color, 2 grams of salt, and 1 grams of pepper powder, cook until the soup boils and turns to low heat, pour in the meatballs and cook for 5 minutes to make the meatballs taste delicious.
6.5 minutes later, add a little water starch, thicken the soup, pour a little oil to brighten the color, and then leave the pot, and finally sprinkle with shallots and coriander leaves, and a delicious soup of celery meatballs are ready.
4. Mushroom
Autumn is a good time to eat mushrooms. Mushrooms contain women's "resisting ace" - selenium . Selenium can promote skin metabolism and anti-aging , especially in autumn, the climate is dry, eat more mushrooms, mushrooms , etc., which can keep skin hydrated and tender.
Recommended method: [Osyrup mushrooms roasted in oyster sauce]
1. First, remove the hard roots and break them into small flowers, put them in clean water and soak for 10 minutes to remove the dust and impurities on it; prepare a piece of fat meat , cut it into small pieces, and then use it to stir-fry lard for a while, and stir-frying with lard is more fragrant.
2. Prepare half a green pepper and half a red pepper, cut it into slices separately to add color to the dish; cut the ginger into shreds, cut the garlic into slices, and cut the green onion into horseshoe slices and set aside.
3. Boil water in the pot, add a little salt and chicken powder to the base flavor, add a little vegetable oil to prevent the loss of nutrients in the oyster mushrooms. After the water boils, put the oyster mushrooms into the pot and blanch them for about 1 minute. After the oyster mushrooms become soft, pour out and rinse them with clean water, and control the water and set aside.
4. Add a little base oil in the pan, add fat meat and stir-fry to stir-fry out the fat, add onion, ginger, and garlic to stir to make the aroma, add 5 grams of oyster sauce and stir-fry, then pour in oyster mushrooms, let the oyster mushrooms absorb the umami flavor of oyster sauce, drizzle a little dark soy sauce and color it, stir-fry evenly, then pour in a little water, add 2 grams of salt and 2 grams of chicken powder, and continue stir-frying for 1 minute. After the oyster mushrooms are added to taste, add some cooking wine to remove the fishy smell.
5. Put the green and red peppers into the pot, stir-fry until the green and red peppers are broken, and add a little water starch to allow the seasoning to better absorb the oyster mushrooms. Finally, pour a little bright oil to brighten the color. After turning evenly, you can come out of the pot and put it on the plate. This fresh, fragrant and delicious oyster mushroom is ready.
(Summer)
