In nature, no one can resist aging. With the growth of age, after middle age, the function of the body will gradually decline, and the digestive ability of the stomach will also weaken. Also, because they worked too hard and ate irregularly when they were young, it would inevitably hurt our stomachs. Therefore, many people always feel sick to their stomachs from time to time, their digestion is not good, and their food is not fragrant.
Spring is the season when everything revives, so is the human body. Middle-aged and elderly people should take care of themselves, and their nutrition comes from the absorption of the stomach. Everyone knows an old saying, "Eat three points and raise seven points", eat less cold, spicy and cold food, eat regularly, have a good spleen and stomach, and your body will be great. Today I will share these five kinds of delicious food with you. After beginning of spring, middle-aged and elderly people should eat more, nourish the stomach and help digestion, and be more popular.
1 millet yam porridge
Millet and yam, together, strengthen the spleen and promote digestion, are the best nutrients for middle-aged and elderly people. Millet is a coarse grain, and both it and yam contain a lot of dietary fiber, which is helpful for digestion and absorption.
Ingredients: millet, yam, jujube and medlar.
1. Wash the millet and jujube, pour water into the pot, add the millet and jujube after boiling, and cook for 10 minute;
2. The yam is also cleaned, scraped off the skin, rinsed with clear water, sliced, and then put into the pot to cook together;
3. After the pot is boiled again, turn off the heat, add Lycium barbarum and cook slowly for 20 minutes, and a delicious millet yam porridge is ready.
2 Fried auricularia auricula with onion
Onion and auricularia auricula are our most common home-cooked dishes, which are rich in volatile oil, cellulose, collagen and so on. And their calories are still very low, so they are easily absorbed. When the appetite is bad, frying an onion fungus can help the gastrointestinal motility and increase the appetite.
Ingredients: onion, fungus, asparagus, dried pepper, ginger, salt, soy sauce and oyster sauce.
1. Soak the fungus in advance, clean it, pour clean water into the pot, add the fungus and a proper amount of edible alkali to improve the flexible taste of the fungus, boil it for about 5 minutes, then take it out, then cut the asparagus with an oblique knife, blanch it for about 2 minutes, and take it out to control the water for later use;
2. Peel the onion, wash it, cut it into pieces, and rinse it again, which is cleaner;
3. Pour oil into the pan, heat it, add Jiang Mo and dried Chili, stir-fry until fragrant, add onion, stir-fry over high fire for about 30 seconds, then add blanched auricularia and asparagus, pour soy sauce along the edge of the pan, then turn off the fire, add salt, oyster sauce and chicken essence, and stir-fry over high fire.
3 stewed tofu with radish and cabbage
As the saying goes, radish and cabbage have their own safety. Everyone is familiar with these proverbs. Tofu is rich in protein, which is a delicious food for all ages in Xian Yi. Stewed radish and cabbage with tofu, not only has high nutritional value, but also helps intestinal digestion, improves appetite and is cheaper. It is recommended that middle-aged and elderly people eat more.
Ingredients: carrot, radish, cabbage, tofu, bean skin, vermicelli, pork, onion, ginger, pepper, garlic, salt, pepper, soy sauce, soy sauce and chicken essence.
1. Clean all ingredients, change knives, cut tofu into chunks, slice cabbage, radish, bean skin, meat, onion and ginger and garlic;
2. Pour oil into the pot, add pork, stir fry for a while, then add onion, ginger and garlic, and pour hot water. There is broth with broth, which tastes more delicious;
3. Put all the ingredients together in the pot, including vermicelli, then add appropriate amount of salt, pepper, soy sauce and soy sauce to taste, cook for about 8 minutes, all the ingredients are cooked, sprinkle a little chicken essence to refresh, and then take out the pot.
4 steamed eggs with minced meat
Steamed eggs with minced meat are rich in protein and vitamins, which are easy to digest and absorb. Steamed eggs taste smooth and tender. Add some fried minced meat, which not only increases nutrition, but also tastes better.
Ingredients: pork, eggs, chives, warm water, salt, soy sauce, aged vinegar and sesame oil.
1. Beat the eggs into a bowl, add a little salt, pour in the prepared warm water, beat them evenly with chopsticks, and skim off the big bubbles on the surface. The ratio of eggs to warm water is1:1.5;
2. Pour clear water into the steamer, add eggs, and then buckle a plate on the eggs to prevent water vapor from dripping. Steam for 8 minutes after firing and look at your own container;
3. Pour oil into the pot, add chopped minced meat, stir-fry with low fire until the surface of minced meat is slightly yellow, add appropriate amount of salt, soy sauce, soy sauce and chicken essence to taste, and turn off the fire for later use;
4. After the eggs are steamed to time, take out the pot, pour in proper amount of mature vinegar, pour in fried minced meat, drop a few drops of sesame oil and sprinkle with chopped green onion.
5 steamed bass
Perch is one of the four largest freshwater fish in China. Delicious, tender, less prickly, convenient and cheap to eat. Rich in unsaturated fatty acids, protein, vitamins and other nutrients, it can also strengthen the spleen and nourish the stomach. It is recommended for middle-aged and elderly people to eat it often.
Ingredients: perch, steamed fish, soy sauce, onion, ginger.
1. Clean the perch, rub it with salt to remove the fishy smell, then cut several knives evenly on both sides of the fish to facilitate the taste, then chop the fish from the middle, put it in a basin, pour in a proper amount of cooking wine, add some onion and ginger, and marinate for 10 minute;
2. Take out the fish dish, spread onion and ginger on the bottom, put the salted bass on it, pour water in a steamer, add the bass after boiling, take it out with strong fire 10 minute, and then pour off the steamed fish water in the dish;
3. Heat the wok, pour in the appropriate amount of steamed fish soy sauce, soy sauce, slightly open, and pour along the fish;
4. Put some chopped shredded onion and ginger on the fish, pour the oil in the pot, heat it, and pour it on the shredded onion and ginger to stimulate the fragrance. A fresh steamed bass is ready.
# Happy New Year #