Selenium is known as the "engine of life" in the global medical community, carrying the lofty praise of "longevity code" and "cardiovascular guard", it plays an incomparable and unique role in maintaining human health, and its indispensability directly affects the quality and continuity of life, which can be called the key trace element that must be continuously replenished in human life.
As the saying goes: "Wealth and glory are all floating clouds, and only health is real gold." Entering the important life stage of 50 years old, the intake and supplementation of selenium is particularly crucial. At present, there are three selenium-rich ingredients on the market, and the selenium content is 13 times higher than that of onions.
It is strongly recommended that the majority of middle-aged and elderly friends, even if they give up part of their meat intake, should try to increase the consumption of these ingredients, aiming to enhance their physical fitness, rejuvenate their vitality, maintain flexible hands and feet and maintain a full state of life by improving immunity and delaying the aging process.
Recommended method: [Oyster rape moss].
First of all, buy fresh and crispy vegetable moss, wash it and cut it into small pieces about 5 cm long for later use. Prepare an appropriate amount of minced garlic and shredded red pepper at the same time to add flavor.
Secondly, heat the pan with cold oil, when the oil temperature is six or seven hot, add the minced garlic and stir-fry to bring out the fragrance, and then add red pepper shreds and stir-fry evenly to add color and fragrance to the dish.
Next, quickly remove the chopped moss from the pan and stir-fry it over high heat until the color of the moss becomes more green and slightly soft, keeping it crisp and tender.
Then, add an appropriate amount of oyster sauce and stir-fry quickly and evenly, so that each section of vegetable moss can fully absorb the delicious flavor of the oyster sauce.
Finally, when the moss is fully cooked and the flavor of the oyster sauce has penetrated into it, sprinkle with a little salt to enhance the flavor, and stir-fry a few times to get out of the pan. Such a dish of oyster rapeseed moss not only retains the sweetness and freshness of the moss, but also combines the mellow and delicious taste of the oyster sauce, which is a delicacy on the table.
Recommended method: [Braised lamb with garlic].
To make a delicious garlic stew, start with fresh lamb, cut it into cubes and soak it in water to remove the blood. Then put it in a pot under cold water, add cooking wine and ginger slices to blanch to remove the smell, remove the mutton and wash it for later use.
Heat the pan with cold oil, stir-fry peppercorns, star anise, bay leaves and other seasonings, and after the fragrance is overflowing, add the scattered garlic cloves and stir-fry until slightly yellow. Then add the lamb pieces and quickly fry until the surface is slightly charred, releasing the unique aroma of mutton.
Add dark soy sauce and light soy sauce to enhance the color and flavor, stir-fry evenly to coat the mutton with sauce. At this time, inject enough hot water, the amount of water needs to be submerged in the mutton, add the chopped green onions, ginger slices, skim off the foam after boiling over high heat, turn to low heat and simmer.
During the stewing process, add salt to taste at the right time, and stew until the mutton is soft and flavorful, and the soup is mellow. Finally, sprinkle green garlic or coriander to garnish, use the residual heat to stimulate the fragrance of green garlic, add layers to the dish, and thus a mellow and nutritious garlic stewed lamb is complete. It takes patience to cook this delicious dish.
Recommended method: [Kelp tofu soup].
First of all, select high-quality kelp knots or kelp filaments, soak them in water in advance to fully stretch and soften them, and remove impurities; At the same time, cut the tofu into pieces for later use, it is recommended to use tender tofu, and the soup will be more mellow.
Second, wash the soaked kombu, put it in a boiling pot, and simmer for about 10 minutes to allow the nutrients of the kombu to fully dissolve into the soup and add to the flavor of the soup base.
Next, gently put the sliced tofu cubes into the pot, taking care not to stir too hard to avoid breaking, and continue to simmer over low heat. At the same time, you can add an appropriate amount of ginger slices to remove the smell and increase the fragrance.
Then, according to personal taste, you can add an appropriate amount of salt to taste, and you can add some chicken essence or soup stock powder as appropriate to enhance the freshness of the soup. Simmer for a while until the tofu has absorbed enough of the soup and becomes smoother.
Finally, sprinkle with a little chopped green onion and bring to a boil again before turning off the heat. The kelp tofu soup cooked in this way has a clear color, the tofu is tender, the kelp is delicious, not only has an excellent taste, but also is rich in iodine, calcium and other trace elements, and has high nutritional value.
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