As we age, the rate of calcium loss in the human body will accelerate, resulting in many middle-aged and elderly people feeling weak in their legs and feet, weak bones and wheezing when walking, most of these symptoms are caused by calcium deficiency.
In the sunny spring, it is the best time to replenish bone nutrition, and the gentle sunlight helps to absorb calcium. Middle-aged and elderly people should grasp this "best time" of calcium supplementation, not only rely on drinking milk, but also make the legs and feet stronger, make the body healthier, and spend the spring smoothly.
The first is tofu.
Recommended recipe: [Fried cabbage with tofu].
1.Prepare some bok choy first, cut off the roots and wash the sand; Take a piece of old tofu and cut it into thick slices, as the old tofu has a tight texture and is not crumbly.
2.Before frying tofu, you need to heat oil in the pan in advance to prevent it from sticking, sprinkle some salt to prevent it from sticking to the pan and increase the flavor, spread the tofu slices evenly in the pan, fry slowly over medium-low heat, shake the pan and turn the tofu frequently during the process to ensure that the heating is even, and the tofu can be taken out after about 3 minutes after both sides are golden brown.
3.Add oil to the pot again, add green onions, ginger, minced garlic and dried chili peppers and stir-fry until fragrant, then add baby cabbage and stir-fry quickly over medium heat to make it lose moisture quickly, and then add an appropriate amount of salt, monosodium glutamate, and chicken essence to taste, and stir-fry for about 30 seconds.
4.When the cabbage is almost cooked, add the previously fried tofu, quickly stir evenly, and finally pour in an appropriate amount of water starch and sesame oil to make the dish more flavorful and fragrant. The whole cooking process needs to be cooked quickly and quickly, with minimal stir-frying, to ensure that the color of the cabbage is bright green, so that a delicious tofu fried cabbage is completed.
This is followed by river prawns.
Recommended recipe: [Stir-fried leeks with river shrimp].
1.Start by preparing fresh river prawns and a bunch of leeks, wash the leeks and cut them into small pieces.
2.After the prawns have been washed many times, pepper, chicken essence and cooking wine are added to remove the fishy smell, seasoned with salt, stirred well with chopsticks, marinated for 10 minutes, and then sprinkled with a small amount of starch to make the shell crispy.
3.Add enough oil to the pan, add the prawns when the oil temperature reaches 40% hot, stir gently with a spoon to prevent the prawns from sticking, and remove after setting. Then increase the oil temperature to 50% hot, add the river prawns again and re-fry until the shell is golden brown.
Once crispy, remove and drain the oil.
4.Leave a small amount of base oil in the pot, add the leek segment, quickly add salt and chicken essence to taste, fry quickly on high heat until the leeks are broken, then add the previously fried river shrimp, quickly stir evenly, sprinkle with white sesame seeds to get out of the pot.
Finally, there is the fungus.
Recommended recipe: [Stir-fried yam with fungus].
1.Prepare a yam, peel off the epidermis and cut into uniform slices; Prepare an appropriate amount of fungus, soak it with water two hours in advance until it completely expands, and avoid sudden expansion when it is hot; Chop some red pepper slices and shredded green onions and set aside.
2.Fry the scallion oil before stir-frying: Add enough vegetable oil to the pan, add the shredded green onion when the oil temperature reaches 50% hot, and fry it over low heat until the shredded green onion is golden and crispy, and the stir-fry with this scallion oil is particularly fragrant.
3.Blanch the yam and fungus in boiling water, on the one hand, to make the ingredients easier to cook when stir-frying, and on the other hand, to release the excess water in the fungus and avoid splashing oil when entering the oil pan, blanch for about 30 seconds, then add red pepper slices to the water a little, and then quickly cool to prevent the ingredients from being too soft.
4.After the pot is hot, add the fried scallion oil, add all the ingredients and stir-fry quickly when the oil temperature is hot, add 2 grams of salt and 1 gram of monosodium glutamate, stir-fry quickly over high heat to fully integrate the seasoning, and finally thicken, pour a little oil to increase the luster, quickly stir evenly and then it can be served, and the crisp and delicious fungus fried yam is completed.