Shrimp is rich in high-quality protein, carbohydrates, vitamins, calcium, iron, phosphorus and other nutrients, which are easily digested and absorbed by the human body. Eating shrimp regularly helps to supplement protein and calcium, and adds motivation for physical development. So my family eats shrimp 1-2 times a week. Shrimp is also very simple, boiled or braised in oil, served in a few minutes, full of flavor, children love to eat.
Braised shrimp with tomato sauce
Ingredients: 20 prawns, cooking wine 1 tablespoon, soy sauce 1 tablespoon, soy sauce 1 tablespoon, half a spoonful of sugar, 2 tablespoons of tomato juice, a little salt, appropriate amount of cooking oil, 2 slices of ginger, appropriate amount of chopped green onion, and half a bowl of hot water.
1. Clean prawns, cut off whiskers, remove shrimp lines, wash them again, drain the water, and open the back of each prawn.
2. Prepare a small bowl, add 1 tbsp soy sauce, 1 tbsp soy sauce, half a tbsp sugar, 2 tbsp tomato sauce and a little salt, and mix well.
3. Heat oil in the pot, add ginger slices, stir-fry until fragrant, add prawns, press the prawn head with a shovel, stir-fry prawn oil, and after the prawns turn red, cook 1 tbsp cooking wine to remove fishy smell.
4. Pour in the juice prepared in advance, stir fry evenly until the shrimp becomes discolored, add half a bowl of hot water, cover the lid, and simmer for about 3 minutes on medium heat.
5. Finally, stir fry with fire. When the soup is sticky, turn off the fire and put it on the plate. Sprinkle with chopped green onion and serve.
Among red meat, beef is of high quality, rich in protein, amino acids, vitamin B and mineral nutrients, and low in fat, which is helpful for invigorating qi and nourishing blood and strengthening body. There are many ways to eat beef, such as frying, frying, stewing and boiling.
Roasted beef brisket with potatoes and carrots
Ingredients: 500g beef brisket, potato 1, carrot 1, appropriate amount of onion, ginger, garlic and dried pepper, 2 slices of fragrant leaves, 2 tbsps white wine, 2 tbsps soy sauce, 4 tbsps soy sauce 1 tbsp rock sugar.
1. Wash the sirloin, cut it into cubes about 3 cm square, and then soak it in clear water 1 hour or more. In the meantime, change the water to soak the brisket twice until the color turns white. Then pour out the water and use kitchen paper to absorb the water on the surface of the brisket.
2. Peel potatoes and carrots respectively, wash them and cut them into hob blocks with uniform size for later use.
3. Cut the green onion, cut the garlic in half, slice the ginger, and divide the dried pepper in half.
4. Boil the oil, add the beef, stir-fry with water, cook some white wine to remove the fishy smell, then add the onion, ginger, garlic, dried pepper and fragrant leaves, stir-fry to get the fragrance.
5, add soy sauce, soy sauce, rock sugar and stir-fry until it changes color, and then pick out the fragrant leaves, otherwise the taste will be heavier.
6. Pour the beef into the pressure cooker and add the right amount of hot water to the pot. Do not exceed the amount of beef, and press it for about half an hour. At this time, the beef is almost cooked.
7. Pour the beef into the wok again, add the potatoes and carrots, and continue to simmer for about 20 minutes, and stew the potatoes and carrots until they are rotten.
8. Finally, open the fire to collect the juice, and then season according to the salinity.
In spring, all kinds of fungi are delicious. During this time, the most I cooked for my family was Tricholoma. The chubby little guy is delicious, juicy and nutritious. Tricholoma is rich in amino acids, protein, dietary fiber, vitamin D and mineral elements. It helps to promote the absorption of calcium and prevent osteoporosis. It is worth mentioning that the selenium content in Tricholoma is very high, which can enhance human immunity. Especially the elderly and children should eat more.
Garlic, black pepper and mushrooms
Ingredients: 400g Tricholoma, 2 rapeseed, 3 cloves of garlic, a little black pepper, and proper amount of oil and salt.
1, put Tricholoma in water and gently rub the surface. You can change the water several times to wash it, and the movement should be gentle to avoid friction. Then dry the water on the surface with absorbent paper for later use.
2. Break off the leaves of rape one by one, clean them, drain them, and then cut them into small pieces for later use.
3. Peel the garlic and cut it into small garlic pieces for later use.
4. Boil the oil in the pot, you can put a little more, add garlic, stir fry, add mushrooms and fry over medium heat. You can fry one side first, then turn the other side, and fry the mushrooms on both sides until they turn yellow.
5. In the process of frying, the mushroom will separate out soup, and the volume will become smaller. At this time, the umami flavor of the mushrooms will be released, and the rape will be stir-fried until it is broken.
6. Finally, add a little salt to taste. Dish, sprinkle with chopped black pepper, pour into the soul, and enjoy.
Kelp is a vegetable that lives in the sea and belongs to macroalgae. We all know that kelp is rich in iodine. In fact, the content of calcium and potassium in kelp is also very high, which helps to discharge excess water from the body and eliminate edema. Moreover, kelp is low in calories and rich in dietary fiber, so kelp is also an ideal food for dieters.
Sauce kelp silk
Ingredients: kelp 300g, bean skin 1 slice, carrot half, garlic 2 petals, Chili powder 1 spoon, pepper 10 slice, a little white sesame, a little chopped green onion, a little cooked oil, soy sauce 1 spoon, and a little salt.
1, I bought dried kelp silk. I soaked the dried kelp in advance, and then washed it several times to clean it.
2. Cut the bean skin into strips with the same width as kelp for later use.
3. Wash and peel carrots and cut them into shredded carrots for later use. At the same time, cut garlic into minced garlic and chopped green onion for later use.
4. Boil a pot of boiling water, add 1 teaspoon salt, add shredded carrots, blanch for about 1 minute, and then remove the water. Then add the bean skin, blanch it in boiling water for about 2 minutes, and then take it out.
5. Finally, add kelp, cook kelp in the pot for 3-5 minutes, and then take it out with cold water.
6. Take out the kelp silk and put it in a large bowl. Add carrots and bean skin at the same time, add chopped green onion, minced garlic, Chili powder, white sesame, soy sauce and a little salt.
7. Boil the oil, add the pepper, stir-fry the hemp flavor and fragrance, then pick out the pepper and pour the hot oil into a big bowl while it is hot to stimulate the fragrance. Finally, stir evenly and serve.
Cabbage, also known as cabbage, cabbage and lotus white, belongs to a kind of cabbage and tastes crisp and refreshing. Cabbage is very cheap, recently 1 yuan 1 kg. It is a common vegetable in our family. Don't underestimate Chinese cabbage. It is rich in vitamin C, vitamin E and folic acid, which are very important for children's growth and development. So Chinese cabbage is the cheapest healthy vegetable.
Scrambled eggs with cabbage
Ingredients: half a cabbage, 2 eggs, proper amount of Lycium barbarum, a little oil and salt, a little soy sauce and a little garlic slices.
1. Peel off the leaves of Chinese cabbage layer by layer, put them in clean water, add 1 tbsp salt, soak for a while, disinfect thoroughly, then clean and drain.
2. Tear the cabbage into small pieces, big or small. Tears taste much better than knives.
3. Beat the eggs into a bowl, add a little salt and 2 spoonfuls of boiling water, and then stir the egg mixture evenly.
4. Boil the oil in the pot, first pour in the egg liquid, turn the scrambled egg liquid over medium heat until it solidifies, and then take it out immediately to avoid frying the eggs.
5. Add a few pieces of garlic to the bottom oil of the pot, stir fry, add cabbage, cook with 1 tsp soy sauce, stir fry until it is broken, add a little salt to taste, then pour the eggs into the pot and stir well.
6. Finally, put the washed medlar into the pot and turn off the fire.
Spring is the high incidence season of various epidemics, so we should pay attention to improving the immunity of the body and the sterilization and detoxification function of the liver. At this time, you might as well eat more garlic, which is a natural "fungicide". Spring is the season when garlic seedlings are on the market in large quantities. They are fresh, delicious and cheap, and the fried meat tastes delicious.
Fried meat with garlic seedlings
Ingredients: 5 green garlic seedlings, 6 auricularia auricula, 200g lean meat, 2 tablespoons light soy sauce, 0 tablespoon 65438+ cooking wine, appropriate amount of salt, appropriate amount of edible oil and half a spoonful of aged vinegar.
1, tear off the outermost skin of garlic seedlings and cut off the root end at the same time. Then clean the garlic seedlings and rinse them with running water several times. Then drain the water. Put it on the chopping board and cut it into small pieces.
2. Soak the auricularia auricula in warm water in advance, add salt for sterilization, then wash it repeatedly and tear it into small pieces for later use.
3. Wash the pork and cut it into pieces. Put it in a small bowl, add light soy sauce, cooking wine and salt, grab well, add a little cooking oil, lock the water and marinate for 10 minute.
4. Heat oil in the pot, add the meat slices, spread them out with a shovel, keep the fire in the middle and fry until they turn white. Then put it in a bowl for later use.
5. Put the garlic seedlings and fungus into the pot, cook with soy sauce, stir-fry over high fire until the garlic seedlings are cut off, and pay attention to thoroughly stir-fry the spicy taste.
6. Put the sliced meat into the pot again, add appropriate amount of salt, add a little old vinegar to enhance the fragrance, and stir well until it tastes delicious.