Older people have always attached great importance to health, especially in terms of food and beverage. The elderly have three meals a day to ensure the most basic daily nutrition. Our daily diet consists of six types of foods: cereals, miscellaneous beans, animal foods, legumes, vegetables, and cooking oils, plus dried fruits. But for the elderly and the stomach, many ingredients need a reasonable mix to eat to achieve the purpose of nutrition and health.

  1. Steamed eggplant with garlic

Ingredients: tender long eggplant.

Accessories: garlic, monosodium glutamate, salt, sugar, sesame oil.

Put the garlic into a velvet. Wash the eggplant and cut into strips. Put the oil in the wok and heat it. Pour in the garlic and saute. Add salt, monosodium glutamate, sugar, and a little water. Place the eggplant strip on the steaming pan, pour the fried garlic soup, and steam in the steamer for about five minutes. After removing the steaming pan, pour in the sesame oil.

  1. Fried pumpkin tip

Ingredients: pumpkin tip 400g, pepper 25g, garlic 4, salt 2.5g, wet starch 10g, a little water.

The pumpkin tip is soaked in salt water for 15 minutes, then the pumpkin is drained, the work is drained, the minced garlic and the pepper is fried, and the pumpkin is sautéed for a while. Add a little water and stir fry until soft, hook out the pot.

  1. Leek and fried broad beans

Ingredients: 250 grams of skinned broad beans (referring to the broad bean that peels off the pod but retains the bean seed coat), 200 grams of leeks, a spoonful of oil, and a little salt.

Wash with skinned broad beans, pick the old roots, earth, and yellow leaves, wash and cut into small pieces, set the work on the fire, heat, add a spoonful of oil, pour the broad beans, stir fry, add a little salt flavor. After frying well, put in half a bowl of water, cover the lid, and simmer the broad bean to the smash. When the water in the pot is about to be dried, put it into the leeks and stir it evenly.

  1. Beanswith green pepper

Ingredients: green pepper, soybean meal, garlic, oil, salt, sugar, soy sauce, vinegar.

Pour the oil into the wok (a little more than usual), heat up to 80% heat, change the medium heat, and put in green pepper. Use a spatula to press the green pepper on the bottom of the pot, then stir fry, then circle. Until the green peppers are soft, the skin has golden yellow coke skin and the bottom oil is left in the pan, and the green peppers are ready for use. Add the cardamom and minced garlic to the wok, add green pepper, a small amount of water, salt, sugar, soy sauce, vinegar, mushroom essence, stir well seasoning, be careful not to stir fry or green pepper will pass.

  1. Ruyi Xianggan

Ingredients: 140 grams of bean sprouts, 3 thin dried scents, 1 red pepper, 3 petals of garlic.

Seasoning: 1 1/2 tablespoons of soy sauce and 1 teaspoon of sugar.

Remove the bean sprouts from the roots, wash and drain the water. The dried fragrant dried cuts, the red pepper is cut into thin strips, and the garlic is peeled and cut into thick slices. Cold oil in the pot, add dried beans, garlic slices. Stir in the small fire until the beans are dry and the taste is slightly harder. Put the beans and then the buds, add the red pepper, and soak 1 and 1/3 tablespoons of sugar 1 teaspoon, stir fry over the fire, mix all the ingredients with chopsticks, and take the pot for about 1 minute and a half.

  1. Pepper and bean curd

Ingredients: 4 peppers, 250 grams of tofu, bread crumbs.

Seasoning: edible oil, salt, pepper, mushroom essence.

The tofu is crushed with a spoon, the pepper is removed to both ends, the seeds are cut, cut into three-cm thick sections, crushed tofu, and onion ginger, add the appropriate amount of cooking oil, salt, mushroom essence, pepper and mix well. Fill the hollow section of the pepper with the stirred bean curd and smooth it. The shaped pepper and tofu are coated with double-layered starch mash on both sides and then wrapped in bread crumbs. After the oil in the pot is hot, the tofu is brewed into a pot and fried to a double-sided golden simmer.

  1. Cumin potato

Ingredients: 3 potatoes (medium head, 2-3 or so), 3 grams of cumin, 3 grams of cumin powder, 3 grams of black pepper, 3 grams of chili powder, a little salt, 5 grams of ginger, and cilantro.

Pick a few medium-sized potatoes, three will suffice. Take a small stockpot, pour in the right amount of water, add the cleaned potatoes, the amount of water is not over the potatoes, and then put 5g of salt. After the fire is boiled, turn to medium heat and cook for about 20 minutes, as long as the potatoes are cooked soft. Also need some ginger, cumin powder, cumin, black pepper, chili powder. The potatoes are cooked, and the water is removed from the control, and the temperature is lowered. Remove the outer skin after cooling. Cut into a hob block. Pour a little oil into the pan, add the cumin granules after boiling, fry the savory and add the potato pieces. After a few fries, add ginger, cumin powder, chili powder, black pepper powder, salt, continue to stir fry for a few minutes, and finally sprinkle some parsley on the pan.

  1. Double pepper steamed tofu

Ingredients: a piece of water tofu, 1 tablespoon of two-color scallions, a spoonful of soy sauce, onions, 1 scoop of oil.

Pour the water tofu into the pan and slice it, and gently slant it by hand. The onions are shredded and then immersed in water for use. Pour the peppers on the tofu, pour the soy sauce, and wrap the tofu dish with plastic wrap. Don’t leak. After boiling in a steamer and boiling water, put in a tofu dish and cover and steam for 10 minutes. After the fire is turned off, take out the tofu dish, remove the plastic wrap, sprinkle the onion with drained water, and pour in the hot oil.

 

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