In modern society, middle-aged and elderly people often ignore the importance of diet because of their habit of frugality. However, a healthy diet is essential to maintain the body's acid-base balance. The so-called "alkaline vegetables" refer to those vegetables that can help the body maintain an alkaline environment, which is especially important for middle-aged and elderly people. As we age, our body's metabolism slows down and is prone to acidic metabolites, so increasing the intake of alkaline foods in moderation can help neutralize these acids and maintain good health.
In life, our common alkaline vegetables include carrots, fungus, chrysanthemum, potatoes, lilies, etc., which are actually the most common and the most common in our daily life. These alkaline dishes not only enrich the table, but also provide the body with essential nutrients. In addition, these alkaline vegetables are also rich in vitamins and minerals, which can improve the body's immunity and promote health.
1. Lily white fungus mung bean porridge
1. 100 grams of mung beans, wash and add water to soak overnight in advance.
2. The next day, drain the mung beans and pour them into the pot, add water and cook for 30 minutes.
3. After the mung beans are boiled until soft, add lilies and lotus seeds, and then continue to cook for 20 minutes to boil the mung beans into flowers.
4. Add some rock sugar before cooking, mix and mix to get out of the pot.
2. Shredded carrots and potatoes
1. Peel and shred 1 carrot, shred 2 potatoes, then green pepper, fungus and onion.
2. Blanch the fungus in advance, the rest are raw, add some ginger and garlic to stir-fry when the oil is hot, fry a little shredded meat together, add cooking wine, light soy sauce, oyster sauce, sugar, salt,
3. Then pour in all the vegetarian dishes, stir-fry over high heat, stir-fry, I have shredded potatoes, shredded carrots, shredded green peppers, and a little onion and fungus, and then a handful of minced garlic and a handful of chopped green onions, stir-fry twice to get out of the pot;
4. I like this shredded carrot very much, a little spicy, but it goes well with rice;
5. The smorgasbord of shredded carrots is stir-fried.
3. Cold salad chrysanthemum
1. This is my home-grown chrysanthemum, which has been cleaned and cut into long sections directly, and the roots and leaves are separated;
2. Prepare a little more garlic and stir it into minced garlic, the garlic fragrance can enhance the appetite and increase the flavor and appetizer;
3. Now let's adjust the sauce: add millet pepper, oyster sauce, light soy sauce, salt, chicken essence, a little sugar, an appropriate amount of water, and a spoonful of starch to the bowl, stir well and set aside;
4. Next, blanch the chrysanthemum, add some salt and cooking oil after the water is boiled, so that the chrysanthemum is green and oily after blanching, first put the root of the chrysanthemum into the blanching for about 10 seconds, then add the leaves to blanch, and then blanch it for another 10 seconds, take it out and drain it, put it on a plate and place it;
5. Heat the oil in the pot, add the minced garlic, stir-fry the garlic fragrance over low heat, then pour in the sauce just adjusted, boil the soup thickly, probably like this, pour the boiled garlic juice on the chrysanthemum;
6. A dish that is very suitable for spring, refreshing and greasy, with a rich garlic aroma;
4. Roasted tofu with black fungus
1. 1 small handful of fungus, add water to soak in advance to soften, a piece of soft tofu, cut into small pieces for later use.
2. Boil the water, blanch the fungus first, and then boil the tofu a little to remove the beany smell.
3. Heat the oil, add the green onion, garlic, millet pepper and stir-fry until fragrant, then stir-fry the red oil with a spoonful of bean paste, and add a bowl of water after stir-frying.
4. Add light soy sauce, oyster sauce, chicken essence, sugar, a little pepper to the seasoning, then pour in the tofu and fungus and cook for 5 minutes.
5. Add some chopped green onions before cooking.
5. Braised potatoes
1. Peel 2 potatoes, cut them into small cubes, and soak them in water after cutting them to prevent oxidation, and also soak off excess starch to make the taste more refreshing.
2. A small piece of pork belly, cut into small cubes for later use.
3. 3 green and red peppers, clean them and cut them into small circles for later use.
4. Heat the oil, pour in the pork belly, stir-fry the oil, add ginger, garlic, dried chili, and bean paste and stir-fry until fragrant.
5. Then pour in the diced potatoes, stir-fry evenly over high heat and season, light soy sauce, dark soy sauce, oyster sauce, mix well and continue to stir-fry to break the raw, then add green and red peppers and stir-fry for 1 minute, add salt and chicken essence to taste, and then turn off the heat after stir-frying.
6. Sprinkle a handful of white sesame seeds before cooking, and the delicious pork belly roasted potatoes are ready.
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