Middle-aged and elderly people who need "calcium supplementation" are recommended to eat these dishes often, and their legs and feet are strong and in good health

Source: Cheng Cheng Free Lifeist

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#头条创作挑战赛 ##晒晒我的今日美食#

Seaweed meatball soup

(This seaweed meatball soup is especially suitable for the elderly and children, supplementing iron and calcium, and it is very tasty, light and relieving the heat, especially suitable for this summer)

Meatballs (beef or pork)	8 pcs
Purple cabbage	Half sheet
scallions	1 root
ginger	2 tablets
salt	modicum

1. Cut the green onion into small pieces, slice the ginger, change the meatballs to a flower knife, and tear the seaweed into small pieces by hand.
2. Add water to the pot, add ginger slices, and meatballs and wait for them to boil (you don't need to put oil, because the hand-made meatballs bought on the market have oil)
3. When the water boils and the meatballs expand significantly, you can add chopped green onions, seaweed, and a pinch of salt. Bring to a boil for a short while, and you're ready to serve.

Stuffed shrimp with shiitake mushrooms

(Shiitake mushrooms and shrimp are very nutritious ingredients, shrimp is rich in calcium, protein, iron, zinc, anthocyanins and other substances, which are rich in calcium, protein, zinc can promote the development of brain and bones, and rich in iron, can effectively prevent iron deficiency anemia.) Fresh shiitake mushrooms are delicious, have a unique aroma, and have high nutritional and medicinal value, among which the purine and double-stranded ribonucleic acid contained in shiitake mushrooms have the effect of improving resistance. ）

Fresh shrimp	300 grams
Lentinula edodes	8
carrot	crumb
Xiao onion	1 root
cornstarch	1 scoop
egg white	0.5 pcs
salt	2 grams
sugar	2 grams
Ground white pepper	2 grams
Original soy sauce	1 scoop

1. Peel the shrimp and remove the shrimp line, peel and slice the carrots, remove the rhizomes of the shiitake mushrooms, clean and set aside
2. Put an appropriate amount of water in the pot, blanch the carrots after the water boils, remove and chop
3. Finely chop the shrimp and put them in a bowl, add salt, sugar, white pepper, egg whites, cornstarch, and 1 tablespoon of the original soy sauce
4. Add the chopped carrots and stir in one direction
5. The stirred shrimp filling has a sticky feeling, and the steamed shrimp are not hard or hard, and they taste good
6. Take out a shiitake mushroom and put the shrimp filling in it
7. After all the operations are completed according to the steps, put it in a plate, boil the water, put it on the heat and steam for 16 minutes
8. Pour the soup into the pot after steaming the mushrooms and stuffed shrimp, add a little water, and mix with some cornstarch water
9. Drizzle over the shiitake mushrooms and shrimp, sprinkle some chives and serve on a plate.
10. If you want the juice to look good, you can add some light soy sauce, and if you have steamed fish soy sauce, you can use steamed fish soy sauce to improve the freshness.

Braised pig's trotters

(Braised pork trotters contain more protein, fat and carbohydrates, which can accelerate metabolism and delay aging)

Pig-hoof-hsien	2 pcs
Old ginger	Half
scallions	5 roots
rock candy	4 small pieces
Sufu juice	3 scoops
pepper	A dozen grains
Grass fruit	1 pc
Bayberry	4 tablets
octagon	1 pc
cinnamon	1 small piece
Dark soy sauce	1 scoop
Light soy sauce	1 scoop
Fuel	Half a scoop
Wine	Amount
Ground white pepper	Amount

1. If you buy the pig's trotters, you can directly throw them into the water to soak in blood water, wash them before boiling, put a few slices of ginger and cooking wine in the pot, and boil them in a pot under cold water for 2 minutes before removing them.
2. After taking it out, pour it directly into the water and wash it carefully, because you can't scrape the skin clean without scalding the corners and corners.
3. When blanching the pig's trotters, you can tie the shallots in a knot and cut 2 large ginger heads to flatten.
4. Put some oil in the pan (you can make less meat oil), add ginger and peppercorns, then pour in the pig's trotters and stir-fry.

5. Stir-fry until the skin is a little burnt, add dark soy sauce to color, stir-fry evenly and then add cooking wine, cooking wine will evaporate to take away the fishy smell.

   This is what it looks like when cooking wine is added.

6. Add grass fruit, bay leaves, star anise, cinnamon, rock sugar, light soy sauce, oil consumption, fermented bean curd juice, green onions, white pepper, anyway, all the outside are thrown in, spicy friends can put 2 dried chili peppers in this step, the taste is better, add water not to two-thirds.

   The extravagant pie is directly added to the iron basin with water.

7. Don't put salt first, wait for a while to boil and taste salty, my family eats salty, and then add 2 grams of salt.

   This is the first pot of water boiled dry, and the color is basically good, but it is hard.

8. After the water is boiled dry, add water, also less than two-thirds, add water three times in total, and simmer for about 60 minutes in total.

   Finally, reduce the juice from the pot on high heat, pick off the bay leaf cinnamon, put it on a plate and sprinkle with chopped green onions.