"Potassium" is one of the most important inorganic cations in the human body, which has the effect of maintaining the metabolism of cell new cities and regulating the acid-base balance in the body, which is conducive to the health of the human body, so in daily life, in addition to paying attention to calcium supplementation, protein, potassium is also needed, and potassium is mostly stored in vegetables and fruits, such as Shanghai green, potatoes, shiitake mushrooms, etc.
Below, I will share with you 6 vegetables and methods with high "potassium", and some friends who like it will quickly collect it and make it for their families to eat.
green pepper
【Shredded green pepper meat】
1. Prepare ingredients:
Prepare a piece of tenderloin, slice it into even slices, then slice it into strips along the texture and place it in a basin.
Add 2 grams of salt, 1 gram of pepper, 5 grams of oyster sauce to freshen, 5 grams of cooking wine to fishy, 3 grams of dark soy sauce to tone the base color, beat the sauce into the meat shreds in one direction, when the meat is more sticky, beat half an egg white to continue to grasp well, egg white can make the meat more tender, put in a pinch of starch, lock in the moisture and taste inside, pour a little vegetable oil to continue to grasp well, prevent the meat from sticking to each other, marinate for 10 minutes.
Prepare two green peppers and one red pepper, wash them and cut them into thin strips for later.
Cut into slices of ginger, shallots and garlic and set aside.
2. Sauce:
In a bowl, add 1 gram of salt, 2 grams of pepper, 1 gram of chicken essence, a little sugar to freshen, 10 grams of soy sauce, 5 grams of oyster sauce, pour in the right amount of water, drizzle a little wet starch, stir and open the seasoning and set aside.
3. Slip the meat silky with oil:
When the oil is 40% hot, pour the shredded meat into the pot, quickly use a spoon to spread, about 30 seconds of lubricating oil, and immediately pour out the shredded meat after discoloration to maintain its tender and smooth taste.
4. Start cooking:
Leave the bottom oil in the pot, add the shallots and ginger slices and stir-fry a few times, add a few dried peppers to stir-fry the aroma, pour in the green and red pepper shreds, turn on the medium heat to fry the green and red peppers until they are broken, pour in the shredded meat, pour in the prepared sauce, turn on the high heat and quickly stir-fry into the flavor, a fresh and smooth green pepper meat shredded is ready.
Lentinula edodes
【Shiitake Chicken】
Prepare a three-yellow chicken, chop the chicken into even small pieces and put it into the basin, grab a handful of starch, rub it with your hands for a while to remove the blood stains inside, wash it repeatedly with water, squeeze out the water and set aside.
Cut the shallots, ginger slices and chicken nuggets together, add a spoonful of salt and mix well, marinate for 15 minutes.
Prepare a few shiitake mushrooms to remove the roots and mark them with a cross flower knife.
Cut into green and red pepper slices, green onion slices and ginger slices and set aside.
Prepare a small bowl, add two pieces of curd milk, pour a little more curd milk, crush the curd milk with a spoon, add 10 grams of soy sauce, 10 grams of cooking wine to remove fishy, oyster sauce 5 grams to freshen, pepper 2 grams, stir well and set aside.
After the chicken nuggets are marinated, pick out the green onion and ginger, and put them together with the freshly cut green onion and ginger.
3. Start cooking:
Heat the pot, add vegetable oil slippery pan, sliding pan can prevent sticking to the pan when frying chicken nuggets, pour out hot oil and add cool oil, when the oil temperature is 50% hot, put in the slices of onion and ginger and stir-fry to make the aroma, pour in the chicken nuggets, put in a few rock sugars, crush with a spoon, keep the water in the chicken nuggets sauté for 3 minutes on medium heat.
Chicken nuggets stir-fried fragrant, fried dry after putting in shiitake mushrooms, along the side of the pot poured a little high liquor stir-fry evenly, cover the pot lid and simmer for 10 seconds, simmer until all the alcohol evaporates, add 3 grams of soy sauce to color, the color is fried evenly after the chicken nuggets are placed in a casserole, pour a can of beer, put in the sauce, after boiling on high heat, turn to low heat and simmer for 20 minutes, the chicken nuggets are cooked to absorb the aroma of the sauce.
After 20 minutes, turn the heat to collect the juice, pour in the green and red pepper slices often to avoid the paste, the green and red pepper can be turned off after the fire is broken, and a tender and flavorful mushroom chicken is ready.
potato
【Sour and spicy shredded potatoes】
Prepare two potatoes, peel off the skin, first cut into even thin slices and then cut into thin strips, after cutting well, soak them in water to avoid oxidation and blackening, the starch on the potato shreds must be washed, otherwise the fry is not crisp enough.
Prepare a green pepper and cut it into thin strips after removing the seeds.
Cut the green onion and ginger slices together and grab a small handful of dried chili peppers and set aside.
3. Blanch the potatoes in water:
Boil water in the pot, pour the potatoes into the pot after the water boils, blanch the water quickly for 20 seconds, and pour out when the surface of the potatoes is somewhat translucent.
Burn the oil in the pot, after the oil is hot, pour the onion, ginger, dried pepper into the pot to fry the aroma, pour the shredded potatoes into the pot and stir-fry evenly, add 2 grams of salt, 2 grams of chicken powder, a little white sugar to freshen, turn on the high heat and quickly fry for 20 seconds, add 5 grams of white vinegar, drizzle with the right amount of chili red oil, turn well and then put on the plate, a spicy shredded sour potato is ready.
Shanghai Qing
【Garlic Shanghai Green】
Prepare an appropriate amount of Shanghai green, cut off the roots, wash and set aside.
Prepare a small handful of garlic and chop into minced garlic for later.
2. Blanch Shanghai:
Boil water in a pot, add vegetable oil, salt into the bottom flavor, pour in Shanghai green, blanch the water for 10 seconds, rinse quickly with cool water to cool down, make the greens more crisp.
Start the pot to burn the oil, pour in the minced garlic, slowly stir-fry for a while with a low heat, pour in some water, and start seasoning: add the right amount of salt, monosodium glutamate, chicken powder, a little white sugar to freshen, stir-fry the seasoning evenly, pour into Shanghai Qing quickly stir-fry evenly, pour in some water starch, sesame oil, better adhere the seasoning to the green vegetables, stir-fry evenly to get out of the pot, a crisp and delicious garlic seaweed is ready.
nori
【Seaweed egg flower soup】
Prepare a small piece of old tofu, first cut into thick slices and then cut into diced tofu into a bowl, add the right amount of boiling water, soak for 10 minutes to remove the bean smell.
Prepare a tomato, wash it, put a cross knife, blanch it with boiling water for a while, blanch the skin and take it out, let it cool slightly, peel off the skin and cut it into diced tomatoes.
Prepare an appropriate amount of dried shrimp and seaweed, blanch it in boiling water to remove excess salt and impurities, and soak the seaweed to soften.
Beat an egg into a bowl and quickly stir with chopsticks.
Cut the green onion and set aside.
2. Start cooking:
When the oil is 50% hot in the pot, put in the green onion to burst the aroma, pour in the diced tomatoes and fry the red juice inside, pour the appropriate amount of water from the side of the pot, put the tofu, shrimp and seaweed into the pot, add 3 grams of salt, 2 grams of pepper, 10 grams of raw soy sauce, and beat the foam in the pot after boiling on high heat.
While stirring, pour in the right amount of water starch, adjust to your favorite consistency, cook until the soup boils again, pour the eggs into the pot, the egg flowers are all floated up and drizzled with some balsamic vinegar and sesame sesame oil, a light and delicious seaweed egg flower soup is ready.
yam
【Stir-fried fungus yam】
Prepare a yam, peel the outer skin and cut it into evenly sliced pieces.
Prepare an appropriate amount of fungus, soak in cool water for 2 hours, soak the fungus thoroughly to absorb the water and swell the hair, so as not to suddenly expand the fungus in the heat when frying.
Cut some red pepper slices and shredded green onion and set aside.
2. Fried shallot oil:
Heat the pot, add some more vegetable oil, pour in the shredded shallots when the oil temperature is 50% hot, turn on a low heat and fry, often stir to fry the shallot oil inside, fry the shallots dry and fry into a golden brown, and fry the dishes with shallot oil to be more fragrant.
3. Blanch the ingredients in water:
Put the yam and the fungus into the pot, blanch the water one is to make the ingredients easier to fry, the other is to release the excess water in the fungus, so as not to meet the cold water in the hot oil caused by the fryer, cook for about 30 seconds, put in the red pepper slices slightly rinse the water, pour it out and put it in the water to cool it, so as to avoid the ingredients from being soft at the remaining temperature.
Heat the pot again, add the freshly fried shallot oil, when the oil temperature is 50% hot, pour the ingredients into the pot and stir-fry evenly, add 2 grams of salt, a little sugar to freshen, MSG 1 gram, turn the heat to quickly stir-fry the seasoning, hook a little water starch to increase the adsorption of the seasoning, pour a little bright oil to brighten the color, after turning well, you can get out of the pot, a crisp and refreshing wood ear yam is ready.
First Cuisine: Summer Edit