Healthy meals after the festival Middle-aged and elderly people should "nourish bones", it is recommended to eat less tofu and eggs, and eat more of these 8 things, so that the legs and feet are strong!
Yam carrot pork rib soup.
Ingredients]: 1 pork rib, 1 carrot, 1 Huaishan, 8 red dates, 1 piece of ginger, 1 tablespoon of cooking wine, 1 teaspoon of cornstarch, salt and oil.
Method]: 1. Prepare a pork rib, cut it into small pieces after washing, put a spoonful of salt and a small spoon of cornstarch and marinate it for half an hour.
2. Prepare a Huaishan yam, peel it, cut it into pieces, then soak it in water, and add a little white vinegar to prevent oxidation and discoloration.
3. Crush a small piece of ginger, peel a carrot, cut it into hob pieces, and prepare a few red dates.
4. Put water in the pot, put in the pork ribs, pour in a little cooking wine, bring to a boil over high heat, skim off the foam, remove the pork ribs, wash them and drain the water.
5. Remove from the pot and pour oil, after the oil is hot, add the pork ribs and minced ginger, slowly fry over medium heat until a little browned, pour in boiling water, continue to cook over high heat for 3 minutes, and then transfer to the casserole.
6. Add carrots, red dates and Huaishan, bring to a boil over high heat, turn to low heat and continue to cook for half an hour, stirring many times halfway to prevent Huaishan from sticking to the bottom of the pot, and finally add a little salt to taste.
Braised hairtail. 
Ingredients: 1 hairtail (about 500g), appropriate amount of ginger (sliced), appropriate amount of green onion (cut into sections), appropriate amount of cooking wine, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of rock sugar, appropriate amount of salt, appropriate amount of cooking oil, appropriate amount of water, appropriate amount of green garlic (cut into sections, used for decoration).
Steps:1Handling of hairtail: Remove scales and internal organs of hairtail, wash it, and chop it into segments with an oblique knife for later use.
2.Blanch: Add an appropriate amount of water to the pot, put in the hairtail segments, add cooking wine to blanch, remove and drain the water for later use.
3.Deep-fried hairtail: Add cooking oil to the pot, boil until it is 70% hot, put the blanched hairtail into the pot, fry until golden brown on both sides, remove and set aside.
4.Stew: Leave a small amount of base oil in the pot, add ginger slices and green onions and fry until fragrant, add the fried hairtail segments, add an appropriate amount of light soy sauce and dark soy sauce, and stir-fry evenly.
5.Add seasoning: Add an appropriate amount of rock sugar and salt and stir well.
6.Add water and simmer: Add an appropriate amount of water and simmer over medium-low heat for 30-40 minutes until the hairtail becomes soft and soft.
7.Juice reducing: When the soup is thickened, turn off the heat.
8.Serve: Place the braised hairtail on a plate, sprinkle with chopped green garlic and serve.
Fried spring rolls. 
Ingredients: 10 pieces of spring roll wrapper; Lean minced meat 150 grams; 100g shrimp; Vegetables (carrots, cabbage, shiitake mushrooms, etc.) in moderation; 1 egg; Edible oil to taste; a pinch of salt; a pinch of white pepper; 1 tablespoon oyster sauce; Light soy sauce 1 tbsp; Water starch to taste.
Steps:1Preparation: Wash and shred the vegetables, chop the shrimp and set aside.
2.Stir-fry filling: Pour an appropriate amount of cooking oil into the pan, heat it and stir-fry the lean minced pork and minced shrimp until it changes color.
3.Add the vegetables: Continue to add the shredded vegetables and stir-fry until tender.
4.Seasoning: Add a pinch of salt, white pepper, oyster sauce and light soy sauce to taste, stir-fry well.
5.Wrap the rolls: Take one sheet of spring roll wrapper, put in the appropriate amount of filling, and roll it into a rectangle.
6.Sealing: Seal the roll with water starch to make sure it doesn't loosen.
7.Cooking: Pour an appropriate amount of cooking oil into the pot, heat until it is 70% hot, add the rolled spring rolls and fry them until golden brown and crispy.
8.Remove from the pan: Remove and drain on kitchen paper.
9.Cut into sections: After cooling slightly, cut them into segments with a knife and arrange them on a plate.
Stir-fried beef with green peppers.
Ingredients: Beef (tenderloin or lean beef): to taste; Green peppers: to taste; Ginger: to taste; Garlic: to taste; Green onions: to taste; Cooking wine: to taste; Light soy sauce: appropriate amount; Salt: to taste; White pepper: to taste; Edible oil to taste; Starch: to taste.
Method:1Cut the beef into thin slices, add a little cooking wine and starch and marinate for a few moments to make the beef more tender.
2.Remove the seeds of the green pepper and cut it into cubes, cut the ginger into slices, mince the garlic, and cut the green onion into green onion segments for later use.
3.Heat an appropriate amount of cooking oil in a pot, add sliced ginger and minced garlic and stir-fry until fragrant.
4.Add the marinated beef slices and stir-fry quickly until browned.
5.Add the green pepper cubes and continue sautéing until the green peppers are tender.
6.Add an appropriate amount of light soy sauce and salt to taste and stir-fry well.
7.Finally, sprinkle in an appropriate amount of white pepper and green onions, stir-fry evenly, and then remove from the pan.
Cold shredded chicken. 
Ingredients:Chicken breast, ginger slices, green onions, coriander, chili flakes, chopped green onions, white sesame seeds, minced garlic.
Steps:
1. Cold sauce: Put minced garlic, chili flakes, chopped green onions, and white sesame seeds in a bowl, and pour hot oil to stimulate the fragrance. Then add light soy sauce, aged vinegar, salt, chicken essence, sugar, and stir well.
2. Clean the chicken breast, blanch it in a pot under cold water, add ginger slices, green onions, and cooking wine to blanch, skim off the foam, scoop it up and drain the water, pass it through cold water, and then tear it into strips and put it on a plate.
3. Pour the coriander and cold sauce into the chicken breast, grasp and mix evenly before serving.
Crucian carp tofu soup.
Ingredients: crucian carp, soft tofu, egg, shallots, ginger.
Method: 1. Clean the crucian carp first, then change the knife and put a little salt to smear it evenly and marinate it.
2. Heat the oil, beat the eggs and fry them until golden brown on both sides.
3. Add a little oil to the pot and sprinkle some salt, put the crucian carp in the hot oil and fry it until golden brown on both sides.
4. Prepare a casserole, put the green onion and ginger in the bottom, then put the fried eggs and crucian carp in it, add an appropriate amount of boiling water, cover the lid and cook on high heat for 10 minutes.
5. After cooking, put the tofu in and cook on high heat for 5 minutes, finally add salt to taste, sprinkle with pepper, sprinkle with chopped green onions.
Steamed chicken with cordyceps flowers and shiitake mushrooms.
Ingredients: Cordyceps flowers, dried shiitake mushrooms, chicken, chopped green onions, red dates, shredded ginger, green onions.
Steps: 1. Soak the Cordyceps flowers in advance and drain them after soaking. Soak dried shiitake mushrooms in advance, squeeze out the water and cut into slices. The dates are pitted, washed and cut into small pieces.
2. Clean the chicken and chop it into small pieces, add a little starch, absorb the water with kitchen paper after grabbing and washing, then add shiitake mushrooms, shredded ginger, green onions, cordyceps flowers, red dates, light soy sauce, oyster sauce, dark soy sauce, cooking wine, cooking oil, sugar, salt and white pepper, grasp and marinate evenly for 10 minutes.
3. After the chicken is marinated, boil the water and steam for half an hour. After steaming, take it out, sprinkle with chopped green onions and garnish before serving.
Pursed cabbage dumplings. 
Ingredients: Capsule, pork, green onion and ginger, salt, chicken essence, Sichuan pepper powder, soy sauce, oyster sauce, sesame oil.
1. Wash the pursed cabbage and blanch it, dry the water, chop it for later use, then chop the pork, green onion and ginger. Mix the minced meat with green onion and ginger, then add salt, chicken essence, Sichuan peppercorns, soy sauce and oyster sauce and mix well.
2. Add sesame oil to the shepherd's cabbage, stir well, pour it into the meat filling, mix thoroughly, and mix well. Next, take the dumpling wrapper, add the meat filling to it, and wrap the dumpling. Bring water to a boil, boil the water into the dumplings, cover the lid and cook, cook until it floats, and then take it out of the pot and eat.