Hello everyone, I am Sister Yan talking about food, spring everything recovers, vibrant, it is a good season to nourish bones, because with the end of winter, the body's metabolism gradually recovers, however, many people ignore the intake of calcium, resulting in osteoporosis, arthritis and other bone and joint problems, therefore, it is very important to nourish bones in spring, and diet as the basis of health, has an important impact on our bone health, the following is to introduce these five "calcium vegetables" to eat every other day, strengthen bones, strengthen joints, Check it out.
1. Garlic and oil lettuce
Prepare the ingredients:Oily lettuce, garlic.
Steps:
1. Clean the lettuce, then cut it into sections, and cut the garlic into minced pieces for later use.
2. Add an appropriate amount of cooking oil to a hot pan, add minced garlic and stir-fry until fragrant, add oil and lettuce and stir-fry for a while.
3. Stir-fry until the lettuce is soft, add oyster sauce and a little light soy sauce, continue to stir-fry evenly, and then you can get out of the pot.
2. Stir-fried meat with celery
Prepare the ingredients:Celery, pork, ginger and garlic.
Steps:
1. Cut the pork into slices, then put it in a bowl, add an appropriate amount of light soy sauce, cooking wine, starch and sesame oil, mix well and marinate for about 15 minutes.
2. Wash the celery and cut it into sections, and cut the ginger and garlic into minced pieces for later use.
3. Add an appropriate amount of cooking oil to the hot pan, add the meat slices and stir-fry until they change color, add minced ginger and garlic and stir-fry until fragrant.
4. Then add celery and stir-fry, finally add oyster sauce and an appropriate amount of salt to taste, continue to stir-fry evenly, and then you can put it out of the pot and put it on a plate.
3. Braised bean curd
Prepare the ingredients:Yuba, fungus, green and red peppers, garlic.
Steps:
1. Soak the yuba and fungus in warm water until soft, cut the yuba into sections, and cut the fungus into small pieces. Remove the seeds of the green and red peppers and cut them into small pieces, and chop the garlic into minced pieces for later use.
2. Prepare the seasoning sauce: Add light soy sauce, oyster sauce, sugar, starch and an appropriate amount of water to the bowl, stir well and set aside.
3. Add an appropriate amount of cooking oil to the hot pan, add the yuba and stir-fry a few times, and set aside.
4. Heat the oil in another pot, add the minced garlic and stir-fry until fragrant, add the bean paste and stir-fry the red oil over low heat, add the green and red peppers and fungus and stir-fry a few times.
5. Then add the fried yuba and stir-fry, then pour in the seasoned sauce, continue to stir-fry evenly, and then put it out of the pot and put it on the plate.
4. Crispy tofu
Prepare the ingredients:Tofu, eggs, shallots.
Steps:
1. Cut the tofu into pieces, beat the eggs, and cut the shallots into chopped green onions for later use.
2. Prepare the seasoning sauce: Add light soy sauce, dark soy sauce, oyster sauce, sugar, starch and half a bowl of water to the bowl, stir well and set aside.
3. Wrap the tofu cubes in cornstarch, then coat them with egg liquid, and fry them in a pan until golden brown on both sides.
4. Then pour in the seasoned sauce, simmer over low heat until the soup is thick, sprinkle with chopped green onions, and then put it on a plate and eat.
5. Hot and sour kelp shreds
Prepare the ingredients:Kelp, garlic, dried chilies, coriander.
Steps:
1. Soak the kelp in warm water until soft, then cut into shreds. Mince the garlic, chop the dried chili into small pieces, and chop the coriander for later use.
2. Boil water in a pot, add a little vinegar after the water boils, then add the kelp shreds, boil for about 5 minutes, then remove the cold water and drain the water.
3. Add minced garlic and dried chili peppers to a bowl, pour in the smoking hot oil, then add light soy sauce, oyster sauce, sugar, balsamic vinegar and appropriate amount of salt, stir well.
4. Mix well and pour on the kelp shreds, sprinkle with coriander, and serve.
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