The older you get, the more likely you are, the more you will be.
The standard of living has improved, and everyone has eaten well, but they never expected that the "rich disease" of the three highs came to the door. In fact, most of the three highs are eaten!
The older you get, the more you should pay special attention to your diet. Eat less beef and mutton and eat more light seasonal vegetables. The body can get better and better.
1. Beanstalk
People often eat some beans in the hot season, which not only tastes fragrant, but also promotes gastrointestinal peristalsis and appetizing to cool off. Stir-fried and cold stir-fried are delicious.
Recommended Method: 【Carob Pancake】
1. Blanch the beans into water
Heat half a pot of boiling water, add a little salt, wash the long beans and put them in the pot. Drizzle with a little vegetable oil and lightly salted water to make the cooked beans more emerald green. Cook for about 3 minutes, cook the beans and remove them. Rinse quickly with cool water to cool down and drain for later.
2. Prepare the ingredients
Prepare two hams, cut into thin slices and place in a basin. Beat in three eggs, add 2 grams of salt, 2 grams of chicken meal, and 1 gram of thirteen spices. Add another 50 grams of flour, whisk the eggs first, then the flour and stir until there are no gnocchi.
Pour in a little water and mix into a thicker batter and set aside.
3. Fry in a pan
The cooked beans became very soft, and like this we connected the ends of the beans together and placed the plates inside the pan. Once plated, turn on low heat and cover and simmer for 2 minutes. Burn the beans and set them, then drizzle evenly with vegetable oil. Pour the batter over the beans and lay flat.
Cover the pot and burn for another 3 minutes, after 3 minutes, the batter is fully set. Gently turn the cake over and keep on low heat for 2 minutes. When both sides of the cake are browned golden brown, it can be cooked
A delicious and special bean carob pancake is ready.
2. Onions
Although onions can be eaten all year round, their highest nutritional value is in June. Because June is the time of the onion harvest, it is also the time when the taste is the best.
Recommended method: [onion mixed with fungus]
1. Prepare the ingredients
Prepare half a bowl of water and soak in a handful of dried fungus for 30 minutes. Wash the foamed fungus, squeeze out the water and place it in a larger basin.
Prepare half an onion, cut into slices, put them together with the fungus and beat them by hand. Cut a little more cilantro and put them together to prepare to taste.
2. Start seasoning
Add 2 grams of salt, 5 grams of sugar to neutralize the spicy flavor of onions, 10 grams of light soy sauce, 5 grams of fresh soy sauce, 10 grams of balsamic vinegar, pour in some sesame sesame oil or chili red oil, mix all the spices, mix well and then serve.
3. Eggplant
Summer is also the season when eggplant is on the market, and the purple skin of eggplant is rich in vitamins, which is unmatched by other vegetables.
Recommended Directions: 【Braised eggplant】
1. Prepare the ingredients
A long strip of eggplant, cut into hob pieces. Then soak the eggplant in clean water to prevent discoloration. One green pepper, cut into diamond-shaped slices. Half a small bell pepper and cut into slices. Half a tomato, cut into small pieces.
White green onion, thick slices, ginger slices, garlic slices. Add a handful of dried red peppers.
2. Pass the eggplant over the oil
Control the eggplant with water, sprinkle with dry starch, turn the pot upside down and burn the oil, the oil is boiled to 50%, and then grasp the eggplant in turn. Turn on low heat and slowly fry the eggplant until golden brown to pour out the oil.
Leave the oil in the pot, pour in the garlic onion white and red dried pepper, sauté the aroma, pour in the tomatoes and stir-fry, after sautéing the tomato juice, add the green and red peppers, stir-fry a few times.
3. Start seasoning
Add water, salt, pepper, sugar, add soy sauce, adjust the base color, stir-fry the seasoning, then add water starch to hook the soup, pour the eggplant and stir-fry, turn on high heat to collect the juice out of the pot and plate.
Fourth, loofah
Loofah, also known as hanging melon, is also high in nutrients, it contains protein, calcium, iron, phosphorus, carotene, vitamins and other nutrients.
Recommended method: [oil-consuming loofah]
1. Prepare the ingredients
The loofah cuts its head and tail, peels the outer skin clean, and cuts it into evenly sized hob pieces. Add a little white vinegar to the water to prevent oxidation from turning black. Cut a little red pepper slices and match the color. Pat the garlic and chop into minced garlic and set aside.
2. Blanch the loofah
Drain the loofah, put it in, and quickly stir it over high heat. Add a little vegetable oil and salt to add the bottom flavor while locking in nutrients without losing. The loofah is quickly fished out, and the cooking time is long, and it is easy to collapse out of the water.
3. Start cooking
Heat the oil in a pan and add the minced garlic and sauté until fragrant. Add more oyster sauce to increase the umami taste and hydrate it a little. Season with MSG, sugar and oyster sauce. Then pour the loofah in and quickly turn over high heat. Add a little water starch and let the juice hang on top of the loofah.
Look at this green and clear color, it does not collapse at all, it does not turn black. Fresh and fragrant, nourishing and nutritious.
Five, asparagus
In the hot summer, eat asparagus to clear the heat and not on fire. In addition, the tip of the green asparagus is rich in vitamin A, which is also very good for the eyes.
Recommended method: [scrambled eggs with asparagus]
1. Prepare the ingredients
Scrape the skin of the back half of the asparagus, which is rough and not easy to digest. Then the slash knife is cut into segments, and the slash knife is good when it is fried. After cutting, wash and set aside.
Beat five eggs into a bowl and add a pinch of salt and chicken powder to add the flavor. Stir and beat to break into egg mixture.
2. Scramble the eggs
When scrambling eggs, the oil temperature should not be too high. When it is about 40% hot, pour the egg mixture into the pot and stir gently to allow the eggs to slowly set. Stir-fry in this way is more smooth and tender, stir with chopsticks, pour out and set aside.
3. Start cooking
Heat the oil and pour in the asparagus. Stir-fry over medium to high heat, quickly stir-fry. Then add salt, sugar, chicken powder to taste, asparagus is very umami.
Keep on high heat and stir-fry the seasonings well and stir-fry. Then pour in the eggs and stir-fry a few times, drizzle with sesame sesame oil to enhance the flavor, continue to turn well and then you can get out of the pan. What you eat is a fresh word
(First Food Editor: Happy)