Many people know that in the spring to supplement the elderly and children with some calcium, in fact, in the summer should also be supplemented, because summer more like to sweat, sweat will be mixed with some calcium.
Therefore, in the summer, eat more dishes with calcium content elements to supplement the lost nutrients in time.
1. Crucian carp soup
Ingredients: crucian carp, white radish, green onion, ginger, salt,
Production method:
1. Clean the crucian carp, remove the internal organs, pay attention to the black film on the stomach should also be cleaned off, this eating is not good for the body, scratch a few knives on the stomach of the crucian carp;
2. Clean the white radish, peel it and cut it into thin strips; Clean and chop the spring onions, and tie the rest into knots;
3. Add an appropriate amount of oil to the pan, put the crucian carp into the oil heat and fry it, fry both sides thoroughly and fry yellow;
4. Then add an appropriate amount of hot water to the pot, add ginger and green onion and cooking wine, so as to remove the fishy smell and cover the pot;
5. Boil over high heat until the soup turns thick white, add an appropriate amount of salt and white radish strips, and then take out the ginger and green onion;
6. Finally, sprinkle some minced green onion on top.
2. Asparagus stir-fried mushrooms
Ingredients: mushrooms, asparagus, black pepper, salt,
Production method:
1. Clean the asparagus, if the skin on the surface is a little old, you can cut it off, and then cut the asparagus into small pieces;
2. Clean the mushrooms and cut them into thick slices;
3. Add an appropriate amount of water to the pot, add some salt to the water, put the asparagus into it and blanch the water, the time should be shorter, so that it will not be old, and then take it out and soak it in cold water, take it out and drain the water;
4. Add an appropriate amount of oil to the pot, add some mushrooms to the oil heat, and stir-fry until golden brown;
5. Then put the asparagus into it, add salt and black pepper, stir-fry evenly and you can get out of the pan.
3. Stir-fry sweet potato leaves
Ingredients: garlic, sweet potato leaves, salt, sugar
Production method:
1. Clean the sweet potato leaves and drain the water;
2. Mash garlic into a paste, chop it can also be chopped;
3. Pour some oil into the pot, put the minced garlic in it to bring out the aroma first;
4. Finally, put the sweet potato leaves in, add some salt and sugar to taste, stir-fry until soft.
4. Cold zucchini shredded
Ingredients: zucchini, millet spicy, garlic, light soy sauce, sugar
Production method:
1. If the zucchini skin is relatively old, it should be removed, and the tender should be retained, cleaned and the two ends removed;
2. Use a grater to plane zucchini into fine filament, the core in the middle is soft can not be dispensed with, if the knife work is too hard, you can cut it into fine filaments by yourself;
3. Put the sliced zucchini into a plate;
4. Cut millet spicy into circles; Finely chop the garlic;
5. Prepare a small bowl, mix a juice with millet pepper, minced garlic, light soy sauce, salt and sugar, stir well;
6. Finally, pour the soup over the zucchini shreds.
5. Black sesame steamed buns
Ingredients: flour, yeast, black sesame seeds, sugar
Production method:
1. First beat the black sesame seeds into powder, which is easier to knead, then add flour and yeast powder, use warm water and boil, knead into a three-light dough;
2. Put the dough in the basin, cover it with a layer of plastic wrap, and then put the basin in a warm place to rise;
3. When the dough rises to 1.5 to 2 times the size, take it out and knead off the bubbles inside, rub long and cut into small pieces;
4. Put the cut steamed buns in a warm pot for secondary fermentation for 20 minutes;
5. Then turn on the fire and steam for 15 minutes on high heat.
(Egg)