What should I eat for osteoporosis?
Osteoporosis is a common disease of the elderly, when people are old, the body will lack of various elements, so many elderly people supplement calcium, zinc, etc., so what is good for the elderly to eat osteoporosis? These 5 recipes help you nourish yourself.
1. Oyster meat porridge
Ingredients: 200 g of rice (steamed), 100 g of oysters (fresh), 50 g of lean pork
Accessories: celery 15 g, winter cold vegetables 15 g, millet noodles 10 g
Seasoning: 5 g salad oil, 5 g sesame oil, 1 g pepper
method
1. Shell the fresh oysters, rub them with corn flour and rinse them, drain and set aside.
2. Mince the pork with salt, salad oil, pepper and sesame oil, mix well and marinate for about 10 minutes.
3. Soak the rice in hot water for a while, drain and put it in the pot, add the broth and boil, add the minced pork and oysters, simmer over low heat until cooked, add salt to adjust the taste, then add the minced celery and the minced winter vegetables, cook for a while, you can serve.
2. Tangerine peel buckle ribs
Ingredients: pork ribs (large ribs) 600 g
Seasoning: 50 grams of white skin garlic, 3 grams of tangerine peel, 10 grams of pea starch, 5 grams of curd milk (red), 10 grams of white sugar, 3 grams of monosodium glutamate, 10 grams of cooking wine, 8 grams of soy sauce, 5 grams of sweet noodle sauce, 35 grams of vegetable oil, 5 grams of sesame oil, 5 grams of red yeast
method
1. Wash the ribs, chop them into 1-inch long segments, add soy sauce, tangerine peel, cooking wine, dry starch and mix well;
2. Heat the pot and add oil, burn to 70% heat, and fry the ribs into red and fish out;
3. Garlic cloves in hot oil one urge to fish out;
4. Leave a little oil in the pot, add red curd milk, seasoning sauce and stir-fry slightly, add ribs, garlic cloves, cooking wine, add red yeast powder, water, sugar, monosodium glutamate to boil, put into the soup basin, add the original soup, steam thoroughly, remove the soup, put the ribs into the plate;
5. Bring the original soup to a boil in a pot, add sesame oil, use wet starch to outline the soup, pour on the ribs and serve.
3. Chestnut rib soup
Ingredients: pork ribs (large ribs) 150 g
Accessories: chestnuts (fresh) 50 g
Seasoning: 3 g salt, 5 g cooking wine, 4 g soy sauce, 5 g green onion, 3 g ginger
method
1. Wash the ribs, blanch them in boiling water and fish them out;
2. Chestnut peeling and setting aside;
3. Sit in the pot and light the heat, add boiling water and ribs, and then add green onion and ginger to cook for about 1 hour;
4. Remove the green onion and ginger, add the chestnuts and cook for another 30 minutes, add salt, cooking wine, soy sauce to adjust the taste, and put it in a bowl.
4. Fry the eels
Ingredients: river eel 500 g
Excipients: fava bean starch 20 g
Seasoning: 5 grams of spring onion, 5 grams of ginger, 5 grams of white skin garlic, 20 grams of lees, 25 grams of rice wine, 25 grams of white sugar, 1 gram of allspice powder, 10 grams of curry, 10 grams of soy sauce, 5 grams of monosodium glutamate, 5 grams of sesame oil, 50 grams of peanut oil
method
1. Slaughter the eels and clean them, slice 500 grams of meat and cut them into 6 cm long and 3 cm wide pieces;
2. Mix the fish with soy sauce, monosodium glutamate, rice wine, sugar, and lees juice, marinate for 7 minutes, and moisten the starch and grasp well;
3. When the pot is placed on the high heat, when the peanut oil is 70% hot, the eel pieces are scattered and fried for 5 minutes, and the oil is decanted;
4. Return to the pot on the fire, add broth, sugar, five-spice powder, curry powder, ginger, minced garlic, green onion unwound, and cook with the oiled eel pieces for half a minute, start the pot and plate, and then drizzle with sesame oil.
5. Liver flowers
Ingredients: oil gluten 500 g, oil skin 100 g, sweet potato 200 g
Excipients: wheat flour 10 g, corn starch 30 g
Seasoning: 30 grams of white soy sauce, 1 gram of monosodium glutamate, 40 grams of white sugar, 1 gram of peppercorns, 200 grams of peanut oil
method
1. Cut each piece of oil gluten into 3 pieces, and then cut each piece into 0.6 cm thick slices;
2. Peel the sweet potato (sweet potato), wash it and cut it into slices as large as gluten;
3. Add flour and appropriate amount of water to make a paste, set aside;
4. Put the stir-fry spoon on the high heat, burn the peanut oil to 80% heat, put the gluten slices under the pan for 1 minute, pour into the colander and drain the oil;
5. Stir-fry spoon to leave the bottom oil, and then put on the high fire, under the pepper powder to sauté, put in the gluten slices, sweet potato slices stir-fry, add white soy sauce, sugar, MONOS glutamate stir-fry a few times, put in the basin, pour the dry starch wrapped well;
6. Open the oil skin and pour water on it to make it soft, then spread it out, put the tendon slices and sweet potato slices rolled into a round stick shape, mixed with flour into a paste seal, steamed for 6 minutes with a high heat basket drawer to take out, and cut each roll into two pieces after cooling;
7. Put the stir-fry spoon on the high heat, burn the peanut oil to 70% heat, fry the oil skin section until golden brown, pour in the colander drain the oil, cut into 1 cm thick diagonal slices, and stack on the plate to make.
