#头条创作挑战赛 #
Zinc is an important trace element in the human body, which plays an important role in growth and development and improving immune function.
Foods high in zinc include oysters, fish, shrimp, egg yolks, lean meat, pork liver, Chinese cabbage, mustard greens, spinach, walnuts and so on.
Zinc is an essential trace element in the human body and is widely involved in various biochemical effects. It is recommended that the top 5 "natural zinc-containing" foods are recommended, and it is recommended that the elderly eat more in spring and be strong enough to survive spring and summer.
1st Place: Fish--【Beer Fish】
1. Kill the black fish, start the pot and boil boiling water, boil eight percent hot, pour hot water on the fish, scald the skin of the fish, scrape off the mucus on the body, and then rinse it with clean water, the fins can not be eaten, minus and throw away.
2. Change the knife for the fish, start from the belly of the fish, close to the spine piece, and the head of the fish is also split, so that the whole fish can lie there very low, and cut two more knives on the fish, so cooked and delicious.
3. Prepare a basin of cold water, sprinkle a handful of salt, and scrub the black fish for 10 minutes, so that the fish meat is firmer and more tender. Take out the black fish, add pepper, throw in salt, appropriate amount of cooking wine, a few small green onions, and then knead to taste.
4. Heat the oil, heat the pan with cold oil, add chili peppers, peppercorns, stir-fry the aroma and fish out, only leave the oil, pour in pork belly slices, stir-fry over low heat, the meat slices are slightly browned, add green onion, ginger and garlic, fry over low heat to make the aroma, add bean paste and stir-fry, old soy sauce to color.
5. Then put the whole fish directly in the pan and fry it, shake the pot often, pour soup on the fish, make it for three or two minutes, pour a can of beer, and then scoop in a few spoonfuls of water, so that the soup does not pass the body of the fish, add pepper, aged vinegar, thirteen spices to taste. Bring to a boil over high heat, cover and simmer.
6. Shake the pot often halfway to prevent the bottom of the paste, simmer until the soup is thick, and then keep pouring it on the fish to make the fish more flavorful, and finally add light soy sauce, chicken powder, oyster sauce for freshness. The seasoning is melted and it can be taken out of the pan.
2nd place: Shiitake mushrooms - tofu stew with shiitake mushrooms
1. Prepare a piece of old tofu, first cut into thick slices, then cut into diced tofu, a few fresh shiitake mushrooms, put it in clean water, wash off the dust and impurities on it, remove the root, and put on a cross knife, so that it is not only beautiful, but also easier to taste.
2. Pat the garlic flat and finely chop, first cut the ginger into fine strips, and then cut into small particles. Wash and cut the millet pepper into rings and set aside. Prepare another 50 grams of tenderloin, first cut into slices, then cut into meat pieces, pork does not need too much, mainly to enhance the taste.
3. After all the ingredients are ready, we blanch the shiitake mushrooms in water. Add water to the pot, put a spoonful of salt, pour in the processed shiitake mushrooms, cook for about 1 minute, pour out, wash with clean water and set aside.
4. Heat the pot, add an appropriate amount of vegetable oil, the oil temperature rises to 5 to heat, the oil surface smokes slightly, pour in diced tofu, turn on low heat and fry for about 1 minute, during which the tofu is pushed with a spoon to make the tofu evenly heated. Fry the tofu until golden brown and pour it out to control the oil.
5. Heat the pot, leave a little base oil, after the oil is hot, put in the minced meat and stir-fry for a while, stir-fry the minced meat until fragrant, pour in minced ginger and garlic and millet pepper, add bean paste and stir-fry together, stir-fry the aroma of the head of the sauce, stir-fry the red oil of the bean paste, red oil can color the minced meat, after frying the color evenly, pour an appropriate amount of water along the edge of the pot.
6. Then start seasoning, add 2 grams of salt, 2 grams of pepper, a little sugar, bring the water to a boil over high heat, pour in the prepared shiitake mushrooms, turn to low heat and simmer for 5 minutes, so that the umami of the shiitake mushrooms and the aroma of the sauce and the soup are fully exchanged.
After 7 or 5 minutes, put the fried tofu into a casserole, take out the shiitake mushrooms and put them on top of the tofu, and then pour the sauce, the amount of juice should not exceed the tofu, if the color is not rosy enough, then drizzle a little old soy sauce, then cover the pot, open a small simmer for 20 minutes, to give the tofu flavor.
8. After 20 minutes, put in a little chicken essence to taste, pour in the garlic seedlings and blanch slightly, after the garlic seedlings are broken, you can turn off the heat and serve.
3rd place: pork liver - stir-fried pork liver with celery
1. Prepare a handful of small parsley, remove the root, cut into segments, rinse in clean water, fresh pork liver, knock off the fascia on it, and cut into pieces. After cutting, rinse with clean water several times until the water is very clear. Thoroughly remove the blood and water inside, otherwise the fishy smell is too strong.
2. A small piece of pork belly, remove the skin of the meat and cut into pieces, cut several red peppers into rings, pat the garlic flat and chop into minced garlic, pat the ginger and cut it into minced ginger, put it together and set aside.
3. Heat oil in a pot, add celery segments for stir-frying, add a spoonful of salt, a little MSG to taste, turn on high heat and fry celery until six years old, pour it out for later use.
4. Burn oil in the pot, put in pork belly slices, and fully stir-fry the lard inside, so that the finished dish is fragrant, the pork belly is fragrant, and after the scorched edge, add ginger and garlic to fry together, and pour light soy sauce and cooking wine along the side of the pot. Pour in the pork liver while the pot is gas, turn to high heat and stir-fry quickly.
5. Seasoning add oyster sauce, dark soy sauce, pepper, stir-fry the color evenly, put celery at this time, so that the celery will not be sandwiched, and the pork liver will not be fried old. Then put in the red pepper ring, burst the fresh and spicy taste over high heat, add a little water starch, so that the seasoning can be better adsorbed on the surface of the pork liver, and you can get out of the pot after turning well.
4th place: Clams - clams slippery eggs
1. Prepare half an onion and cut into slices, a few shiitake mushrooms, sprinkle a little salt, scratch and wash with clean water, remove the dust and impurities on it, remove the shiitake mushroom stalk, and cut into thin slices.
2. Boil half a pot of boiling water, add green onion, ginger slices, pour cooking wine to remove fishy, pour the clams into it, and quickly blanch to remove the fishy. The clams are fished out immediately after opening, and the clams cannot be boiled for too long, otherwise there will be no umami. Rinse the blanched clams again, peel the meat out, add a little chicken powder and mix well to increase the umami. Sprinkle in a pinch of starch and mix well for later use.
3. Bring the water in the pot to a boil, put in shiitake mushrooms and boil them, take them out after they are broken and slightly translucent, and rinse with clean water to cool.
4. Beat a few eggs into a bowl, add a little salt and chicken powder to increase the base taste, pour in a little cooking wine to remove the fishy, add onions, shiitake mushrooms, an appropriate amount of minced garlic, and pickled clams, stir and beat, let the egg liquid evenly wrap on the ingredients, ready to fry.
5. Heat the pot, add vegetable oil to the sliding pan, pour out the hot oil after sliding the pot, add cold oil, the hot pan cold oil stir-fry is not easy to stick to the pan, pour the egg liquid into it, turn on low heat and fry slowly, gently turn the pan to prevent the bottom of the paste, after one side is set, turn it over and fry the other side.
6. Pour a little vegetable oil along the side of the pot to avoid sticking to the pan, then sprinkle a little white sugar, drizzle with cooking wine to remove fishy, continue to fry over low heat, fry on both sides and turn it over again, also sprinkle white sugar, drizzle with cooking wine, and fully remove the fishy and fresh. Keep the heat low throughout the process, otherwise the scrambled eggs are not tender enough.
7. Often press with a spatula to avoid the egg liquid from being caught in the raw water, and fry the egg liquid until it is all solidified, almost cooked, beat it with chopsticks, and then sprinkle with chopped green onion, cook it slightly to fragrant, and you can get out of the pot.
5th place: soybeans - vegetable core mixed with soybeans
1. Prepare a handful of cabbage, cut into small pieces, and then cut into a little yellow pepper and red pepper to match the color. Then wash the cabbage to avoid rotten leaves.
2. Cold mixed vegetables need to blanch the cabbage, add some vegetable oil and salt when blanching, not only can lock in nutrients, keep emerald green, but also increase the bottom taste, after boiling over high heat, first pour in bell pepper grains, and then pour into the cabbage, quickly boil for 10 seconds and then pour out. Don't cook for too long, otherwise the cabbage will easily turn yellow.
3. Immediately pass the cold boiled water, so that it is crisp and sweet to eat, make cold vegetables can not be too raw water, drain the cabbage, put it in the basin, add salt, chicken powder, sesame oil, white sugar for freshness, pour a can of tomato juice soybeans, the supermarket has it for sale, and you can put it on the plate after mixing well.
First Food Editor: Qiming