The hottest season of the year is summer. If you want to talk about the hottest time period in the summer, it must be a three-volt day, of which the middle volt is the hottest, so there is the folk proverb, "Cold in sanjiu, hot in the middle volt." At present, it is just the middle of the day, I believe that everyone has obviously felt the pure natural "sweat steaming".
As soon as the weather is hot, people are prone to sweating, accompanied by sweat loss, as well as some nutrients in our body, including zinc. If there is a lack of zinc in the body and it is not replenished in time, it may bring various discomforts to our body. At this time, "zinc supplementation" is very important.
First, oats
Oats are grains and grains, which are rich in vitamins, niacin, folic acid, and various minerals, including zinc, and are also representative of high-zinc foods. At breakfast time, a bowl of hot milk oatmeal is simple, fast, nutritious and delicious.
【Recommended recipe: Milk oatmeal】
Ingredients: 50 g of quick-boiled oats, 1 carton of milk (250 ml)
1: Put the oats into the pot, pour in the milk, cook on low heat until the edges of the milk begin to bubble, then turn off the heat;
2: Cover the pot, simmer for 5 minutes, you can open the pot to eat, you can also add some banana slices or nuts to enhance the flavor.
2. Kelp
Kelp is not only a kind of seaweed that people often eat in their daily lives, but also a traditional Chinese medicine that has been recorded and used in mainland Materia Medica since ancient times.
It contains more than 60 kinds of functional ingredients such as mannose gum, fucose, dietary fiber, various vitamins, minerals and trace elements, high protein and low fat, medicinal and food dual use, so it is also known as "vegetables of the sea" and "longevity vegetables".
Recommended recipe: Kelp pork rib soup
Ingredients required: Pork ribs, carrots, kelp shreds, ginger, green onion, star anise, peppercorns, red dried chili peppers, coriander
Seasoning: cooking oil, cooking wine, salt, pepper, sugar, chicken powder
1. Prepare the ingredients
A pound of pork ribs, a carrot cut into hob pieces, a handful of kelp silk, put together in the basin for later. Cut a small piece of ginger into slices, cut half a green onion into segments, and then add 2 star anise, a few peppercorns, and a few red dried peppercorns.
2. Blanch the ribs
Boil water, add ribs under cold water, add cooking wine to remove fishy, after the water boils, skim off the foam, cook for two minutes to fish out the controlled water, add a little cooking oil to the pot, add green onion and ginger and large ingredients to stir-fry, pour in the ribs and stir-fry for a minute, add the right amount of water.
3. Start seasoning and cooking
Bring the water to a boil on high heat, add 5 grams of salt, 1 gram of pepper, 1 gram of sugar, add two red dates, pour in carrots and kelp shreds, continue to bring the water to a boil, then pour into a pressure cooker, cover the pot, and simmer for 5 minutes after breathing.
Prepare a casserole dish, pour in the pressed ribs and side dishes, add 2 grams of chicken powder to freshen, bring on high heat to pick out the green onion and ginger and large ingredients, so as not to affect the taste, cook for about a minute and turn off the heat.
Add a little coriander and you're good to go.
3. Pork liver
Pork liver belongs to the animal offal food, but also belongs to the high zinc content of food. Pig liver is rich in zinc, vitamin A and other nutrients, but because it is a detoxification organ in the pig body, so when cooking, you must remember to soak in salt water for 1 to 2 hours in advance for detoxification treatment.
【Recommended recipe: Spinach pork liver soup】
Ingredient Preparation:
1 handful of spinach, 100 g pork liver, 1 small piece of ginger, 1 spoon of cooking wine, 1 spoon of light soy sauce, 1 spoon of corn starch
1, pork liver soaked in light salt water for 2 hours in advance, soaked in the blood water, and then cut into thin slices, add 1 spoonful of cooking wine, 1 spoonful of raw soy sauce, 1 spoonful of corn starch, grasp and marinate for 30 minutes, then put into boiling water, blanch for 10 seconds and then fish out;
2, spinach remove the root whiskers, break open and clean, put into boiling water, blanch for 30 seconds, fish out and drain the water; Finely chop ginger and set aside;
3, heat the pot to add oil, put in the ginger and stir-fry, then pour in the pork liver, stir-fry a few times on high heat, then pour in the spinach, stir-fry evenly, add an appropriate amount of hot water to the pot, after the water boils again, add the appropriate amount of salt, you can get out of the pot.
Fourth, fish
The zinc content of fish is also very rich, and the protein and other nutrient content of fish meat is also relatively rich, and the fat content of fish meat is not high, which is a good ingredient that is very suitable for eating.
Steamed sea bass
1. Prepare a slaughtered sea bass, cut the sides of the fish along the back, the meat on the back is thicker so that it is easier to steam, cut well and put it in the basin, add 2 grams of salt, 5 grams of cooking wine to remove fishy, and spread the seasoning evenly on the fish.
Prepare an appropriate amount of ginger slices and green onions tucked on both sides of the fish's back, which can not only remove fishiness but also facilitate steam circulation, making the fish more tender.
2. Start steaming: boil water in the pot with grates, after the high heat boils, steam the sea bass on the pot for 6 minutes, do not steam for too long, otherwise the fish is easy to become old.
3. Cut a little ginger shredded, green onion shredded, green and red silk together and soaked in water to avoid water loss and drying.
Season the sauce: Pour in 10 grams of steamed fish tempeh, 5 grams of cooking wine, 1 gram of pepper, a little sugar, drizzle a little sesame sesame oil, stir well and set aside.
3. The time is almost up, we take out the steamed sea bass, pick out the shallots and ginger slices, pour off the water in the plate, pour the prepared sauce into the plate, and then put the green onion ginger shreds and chili pepper shreds on top of the perch and wait for the oil.
When the oil is heated to 70%, the hot oil is poured on top of the shredded onion and ginger and the shredded pepper to stimulate the aroma of the onion and ginger, and a steamed sea bass with tender and fresh meat is ready.