Introduction: Following the trajectory of the passage of time, we gradually come to understand keepingHealthand the importance of abundant physical strength. For people over half a hundred years old, a reasonable dietary choice is crucial, which not only strengthens the body's immunity, but also replenishes the required nutrients. At this stage, it is necessary to consume a variety of foods, especially those that are abundantProteinsVitaminswithMineralsof meat. This article will focus on three types of meat that are suitable for people over 50:FishPigeon meatand chicken. Not only do they replenish nutrients, but they also boost your body's immunity and help you stay upHealthwith vitality.
Fish, as a kind ofHigh-quality protein**, rich in abundanceomega-3Fatty acidsand variousVitamins, such as:VitaminsGroups D and B. omega-3Fatty acidsIt is good for lowering cholesterol and maintaining cardiovascular diseaseHealthand play an important role in enhancing immune system function. FishHigh-quality proteinEasy to digest and absorb, ideal for people over 50 years old, is keptHealthIdeal for use with vitality.
Ingredients:Fish(The most suitable fish species are grass carp or crucian carp) 300 grams;Appropriate amount of green onion and ginger;Cooking wine, light soy sauce, salt, whitePepperPowder to taste;Appropriate amount of starch;Cooking oil to taste.
1.willFishCut into thin slices, put in a bowl and addCooking wine, light soy sauce, salt, whitePepperPowder marinate for a moment.
2. Cut the green onion and ginger into minced pieces and set aside.
3.Pour an appropriate amount of oil into the pot, boil until it is 70% hot, and marinate itFish filletEvenly coat with starch, then put in a pan and fry until golden brown on both sides, remove and drain the oil for later use.
4. Leave a little base oil in the pot, add minced green onion and ginger and stir-fry until fragrant.
5. Sprinkle the fried chopped green onion and ginger evenly on the fried fish fillet.
1. Don't fry the fish fillet too high at a temperature to avoid frying the skin too quickly.
Fish filletWhen marinating, you can add an appropriate amount of starch to makeFish filletIt is more flavorful and has a more tender texture.
3. The amount of seasoning can be adjusted according to personal taste.
Pigeon meatIt is a low-fat, high-protein meat that is rich inVitaminsB group andMinerals, such as iron, zinc, etc. among themProteinsand trace elements help to enhance the body's immunity, promote tissue repair and metabolism. Pigeon meatFlat in nature, sweet in taste, for the body to nourish and promoteHealthIt is very beneficial, especially suitable for middle-aged and elderly people.
Ingredients:Suckling pigeons2 pcs;Light soy sauceCooking wine, salt,PepperPowder to taste;Appropriate amount of ginger slices and green onions;Honey2 scoops;Minced garlic to taste.
1.willSuckling pigeonsWash thoroughly, remove internal organs and impurities, rinse with clean water, drain and set aside.
2.InSuckling pigeonsApply light soy sauce evenly on the body and inner cavityCooking wine, salt,PepperMarinate for a moment to allow it to absorb the flavor.
3. Slightly loosen the skin with the back of the knife on the skin of the pigeon, so as to facilitate the flavor during roasting.
4. Put the marinated pigeon in a baking tray and sprinkle with ginger, green onion and minced garlic.
5.PreheatOvento 180 degrees Celsius, willSuckling pigeonsPut inOvenBake for about 30 minutes, turning over at the right time to heat both sides evenly.
6.willHoneyApply evenlySuckling pigeonssurface, and then put it backOvenand continue to bake at 200 degrees Celsius for 10 minutes until the skin is golden brown and slightly caramelized.
1. When baking, other seasonings or spices can be added according to personal taste to add flavor.
2. Pay attention to the condition of the pigeon during the roasting process to avoid excessive roasting resulting in dry meat.
3.BakedSuckling pigeonsThe meat should be eaten warm, as a main dish or with other ingredients to make a stew, with a delicate taste and rich nutrition.
Chicken is a common type of meat that is abundant in itHigh-quality proteinVitaminsB complex, iron, zinc, etcMinerals。Not only is it easy to digest and absorb, but it also has a relatively low fat content, making it suitable for people over 50 years old. Chicken is also abundantCystine, which this amino acid hasAnti-aging, promotes cell repair andBoosts immunityrole.
Ingredients:Chicken thighsTwo of them;Light soy sauce, dark soy sauce,Cooking wine, salt, sugar, ginger, green onionsCooking wine, appropriate amount of water.
1. Wash the chicken thighs and cut a few knives on the chicken skin with a knife to make it easier to taste.
2.Add an appropriate amount of water to the pot and put it inChicken thighsto joinCooking wineGo fishy. Bring to a boil and cook for 5 minutes to remove the turbidity.
3.Pour an appropriate amount of light soy sauce, dark soy sauce, salt, sugar, ginger and green onion into the pot, add an appropriate amount of water, and then put it inChicken thighsPlace in a pot.
4. Turn on high heat and bring to a boil, then turn to low heat and simmer slowly for 40 minutes until the chicken thighs become crispy.
5. Finally, reduce the soup until thick.
1.SimmerChicken thighsIn the process, you can add other favorite seasonings in moderation to add flavor.
2.The cooking time can be adjusted according to the personal taste, and if you prefer a more crispy texture, you can simmer for a while.
3. The nutritious soup can be eaten with rice to increase satiety.
In short, middle-aged and elderly people over 50 years old need to pay attention to a reasonable combination of meals and increase the intake of meat food. FishPigeon meatAnd chicken is a nutritious, easily digested and absorbed meat food, rightBoosts immunitywith holdHealthVery beneficial. Of course, when cooking, you should also add the right amount of seasoning according to your personal taste to make the meat more delicious.