With the arrival of winter, the temperature gradually decreases, and it is particularly important for middle-aged and elderly people to nourish their liver. Today, Xiaoyi will recommend 6 dishes rich in vitamin A.
Stir-fried meat with carrots
1. Peel the carrots and cut them into thin slices. Cut the pork into thin slices and marinate in cooking wine and light soy sauce for 10 minutes. Finely chop the garlic and ginger, and remove the seeds and shred the green peppers.
2. Heat the pan with cold oil, add the marinated meat slices, stir-fry until it changes color, and set aside.
3. Leave the bottom oil in the pot, add the garlic and ginger and stir-fry until fragrant, add the carrot slices and stir-fry.
4. After the carrot slices are soft, add the shredded green pepper and continue to stir-fry.
5. Return the fried meat slices to the pot, add an appropriate amount of salt and chicken essence (if used) to taste, and stir-fry evenly.
6. Stir-fry until the carrots and meat slices are cooked to the fullest, and then remove from the pan and serve on a plate.
Insider Tips:
Slice the carrots thinner so they are easier to sauté.
When marinating the meat slices, add cooking wine and light soy sauce to make the meat more tender and flavorful.
Spinach and egg soup
1. Wash the spinach, remove the roots, and cut into small pieces. Blanch the spinach in boiling water to remove the oxalic acid, then drain and set aside.
2. Crack the eggs into a bowl and stir well.
3. Add an appropriate amount of chicken broth or water to the pot and bring the water to a boil.
4. Add the blanched spinach to the pot.
5. Slowly pour the egg liquid into the pot to form egg drops.
6. Add an appropriate amount of salt and pepper according to personal taste.
7. Finally, drizzle a few drops of sesame oil on the soup.
Insider tip: Spinach contains oxalic acid, which can affect the body's absorption of calcium, so it is best to blanch spinach before cooking to remove oxalic acid.
Braised yellow eel
1. Remove the head and internal organs of the yellow eel, wash and cut into sections, blanch and remove the blood for later use.
2. Heat the pan with cold oil, add ginger slices, garlic slices, green onions, and chili peppers and stir-fry until fragrant.
3. Add the yellow eel and stir-fry evenly.
4. Add cooking wine and continue to stir-fry.
5. Add dark soy sauce, light soy sauce and sugar, stir-fry evenly.
6. Add an appropriate amount of water, bring to a boil over high heat, then turn to low heat and simmer for 15 minutes.
7. Add pepper to taste, and remove the juice from the pan.
Insider Tips:
Yellow eels should be selected fresh, and the blood should be clean.
When stir-frying, stir-fry quickly over high heat to avoid the yellow eel from being fried.
Tomatoes and potatoes
1. Wash the tomatoes and cut them into small pieces.
2. Peel the potatoes, cut them into small pieces, and soak them in water to prevent oxidation and discoloration.
3. Add an appropriate amount of cooking oil to the pot, heat it and add chopped green onions and stir-fry until fragrant.
4. Add the chopped tomatoes and stir-fry until juice comes out.
5. Add the chopped potato cubes and continue to stir-fry evenly.
6. Add salt, sugar and light soy sauce to taste, stir-fry evenly.
7. Add an appropriate amount of water, cover the pot, and simmer over low heat for 10 minutes.
8. After the soup is thickened, sprinkle with chopped green onions and remove from the pot.
Cabbage stewed tofu
1. Prepare all the ingredients, and blanch the tofu in advance to remove the beany smell.
2. Wash the cabbage and drain the water.
3. Add an appropriate amount of oil to the pot, heat it and add ginger slices and garlic slices and stir-fry until fragrant.
4. Add the pork slices and stir-fry until browned.
5. Add the cabbage and stir-fry until the cabbage is slightly soft.
6. Add the tofu cubes and turn gently to avoid the tofu from breaking.
7. Pour in the soy sauce and stir evenly to evenly color the cabbage and tofu.
8. Add enough water to cover more than half of the cabbage and tofu.
9. After boiling over high heat, turn to low heat and simmer for 15 minutes until the cabbage is soft and rotten. Add an appropriate amount of salt and chicken essence or monosodium glutamate according to taste, and turn well.
10. Fully integrate the seasonings, turn off the heat and put out.
Amber almonds
1. Blanch the almonds in boiling water to remove the bitterness and astringency of the almonds.
2. Put the blanched almonds into clean water and rinse well, drain and set aside.
3. Heat the pan with cold oil, pour the almonds into the pan and stir-fry over low heat until golden brown.
4. Add an appropriate amount of sugar and water, bring to a boil over high heat, then turn to low heat and slowly boil until the syrup becomes thick and the color turns amber.
5. Add an appropriate amount of honey and continue to stir-fry evenly, so that each almond is coated with amber syrup.
6. Pour the wrapped almonds into a plate and let them cool before serving.
Insider Tips:
The consistency of the syrup should be moderate, too thick or too thin will affect the quality of the amber almonds.
When frying almonds, you should master the heat and don't fry the paste.
That's all for today's food, and if you like my articles, you can follow me. I hope that everyone will pay attention to good life Xi such as eating a balanced diet, exercising moderately, and maintaining a happy mood, so as to better maintain good health. What kind of food do you like, you can also leave a comment to Xiaoyi, let's discuss and discuss together!