Foods that are good for the body
Today is the "heavy snow" in the 24 solar terms, the old saying "small snow seals the land, heavy snow seals the river", with the advent of heavy snow, the temperature is getting colder day by day, and the rivers and lakes are gradually frozen, at this time people have really entered the stage of recuperation.
It is said that "tonic in winter, tiger in spring", but now people's quality of life is high, if the body has no special problems, there is no need for excessive tonic, that will be counterproductive. For middle-aged and elderly people, the winter diet also needs to pay special attention, eat less sweet potatoes and mutton, and eat more of these 4 "best dishes", so that the legs and feet are strong and comfortable to survive the winter.
Why eat less sweet potatoes and lamb
Sweet potatoes and mutton are indeed the seasonal delicacy of winter, sweet potatoes are rich in dietary fiber and a variety of nutrients, the taste is soft and glutinous and sweet, but the middle-aged and elderly people still have to eat less, first of all, sweet potatoes are easy to flatulence, resulting in stomach acid burping, and some middle-aged and elderly people have higher blood sugar, and eating more sweet potatoes will lead to faster blood sugar.
Mutton is a seasonal delicacy that drives away the cold and replenishes warmth in winter, and most middle-aged and elderly people like to eat mutton with more fatty meat, thinking that it is more fragrant. However, the fat content of mutton is also quite high, and the spleen and stomach function of the elderly is reduced, and eating too much mutton will cause indigestion. In addition, eating too much mutton can also affect blood lipids, blood sugar, and so on.
Eat more of these 3 "best dishes".
There are many kinds of bean sprouts, such as soybean sprouts, mung bean sprouts, etc., all of which are rich in a variety of enzymes, and enzymes can promote the decomposition and absorption of proteins and protect the liver.
Recommended recipe [fried bean sprouts with shrimp skin].
Main ingredients: mung bean sprouts, red pepper, green pepper, dried red pepper, garlic, dried shrimp
1. Clean the mung bean sprouts and set aside, cut the green and red peppers into thin strips for later use, cut the garlic into minced garlic, and cut the dried red peppers into sections for later use.
2. Pour oil into the pot, add garlic, dried red pepper and shrimp skin and stir-fry until fragrant.
3. Then add the mung bean sprouts and stir-fry over high heat, fry until they are broken, add salt, chicken essence, balsamic vinegar and a little sugar to enhance the freshness, and stir-fry evenly after meals.
4. Finally, add the green and red peppers and stir-fry a few times to get out of the pot.
Shiitake mushrooms seem ordinary, but the nutritional value is very high, shiitake mushrooms are rich in a variety of vitamins, minerals, etc., can protect the liver, anti-thrombosis and other effects, eat some shiitake mushrooms every day for the body has many benefits.
Recommended recipe [Stuffed meat with shiitake mushrooms].
Main ingredients: pork belly, shiitake mushrooms, minced green onion and ginger
1. Prepare a piece of peeled pork belly, cut it into small pieces first, put it in the food processor after cutting, beat the pork belly into a meat puree, add minced green onion and ginger after beating, add a spoonful of salt, an appropriate amount of pepper, a spoonful of cooking wine, a spoonful of light soy sauce, an egg white, a spoonful of cornstarch, and then stir the meat filling in one direction.
2. After washing the mushrooms, break off the roots of the mushrooms, try to choose the mushrooms of uniform size, so that they look better, put the mushrooms in the water after boiling, blanch the mushrooms, and cook them for almost 2 minutes.
3. Remove the shiitake mushrooms, put them on a kitchen paper towel, and then wipe the moisture on the surface dry. After drying the water, pat some flour on the surface of the shiitake mushrooms to better bind the meat together.
4. Take an appropriate amount of meat filling, squeeze out a meatball with a tiger's mouth, then put the meatballs on top of the mushrooms, and use a spoon to spread the meat filling evenly after all are done, so that the meat filling and the mushrooms will not be separated. The bottom of the spoon can be dipped in some water, which is easier to operate.
5. After the water in the pot boils, put it in the steamer and steam on high heat for 10 minutes.
6. Take it out when the time is up, then sprinkle in chopped green onions and millet peppers, drizzle an appropriate amount of steamed fish soy sauce on the surface, then drizzle some hot oil, and put a wolfberry on the surface to decorate and serve.
Fish is nutritious, it is a very healthy meat, it is also often said "white meat", fish in addition to high-quality protein, there are lecithin, vitamins, etc., it is worth mentioning that there are unique omega 3 in fish, especially deep-sea fish, cardiovascular is very good.
Recommended recipe [Grilled hairtail].
Main ingredients: 2 hairtails, appropriate amount of beer, green onions, ginger, fungus
1. Clean off the internal organs of the hairtail, and then wash off the black membrane inside, otherwise it will taste very fishy, cut off the head of the cleaned hairtail, and then cut off the fins, and then cut it into small pieces of about 4-5 cm.
2. Cut it into a basin, add a few slices of ginger, a small spoon of salt, and then a little high liquor to remove the smell, add two spoons of starch, grasp and mix evenly and marinate for 30 minutes.
3. Then cut the washed green onions, cut the ginger into slices, cut the garlic into slices, and wash the fungus soaked in advance and slice it.
4. Pour a little more oil into the cooking pot, heat the oil over high heat, put in the marinated hairtail fish after the oil is hot, don't be in a hurry to turn it over, turn to low heat and fry it slowly for 2 minutes, so that the fish is not easy to disperse, after the bottom is slightly yellow, turn over and continue to fry, turn it several times, and fry until both sides are browned and you can get out of the pot.
5. Leave oil in the pot, then add green onions, ginger and garlic, dry red pepper and fry the fragrance, then pour in the fungus and stir-fry a few times, stir-fry evenly and then pour in the hairtail, add beer, the beer is not over the hairtail, then add light soy sauce, soy sauce, balsamic vinegar, salt, pepper, a few rock sugars, and then gently stir the seasoning evenly, do not stir hard, to prevent the fish from spreading, cover the lid and cook until the hairtail is completely flavored.
6. When the soup becomes slightly viscous, you can turn off the heat and serve.
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