China Medical Science and Technology Network

According to their physiological characteristics, the diet requirements of the elderly are diverse and exquisite, with appropriate nutrition, delicious taste and bright color. Here are some cooking skills for your reference.

Fried tofu

Ingredients: 250g of white tofu.

Accessories: 20 g of auricularia auricula, 0/5 g of Chili sauce/kloc-.

Seasoning: yellow rice wine 10g, sesame oil 10g, white oil 30g, starch 15g, onion 5g, ginger 3g and pepper 2g.

Cooking process: Tofu is cut into 3x5cm slices and placed on a flat plate. Oil a wok, add white oil, heat to 70% heat, and add tofu slices; Open the dried tofu rack at the bottom of the pot, turn it over until it turns yellow, fry it until both sides turn yellow, and put it in a plate after it turns yellow evenly. Pour out the remaining oil in the pot, add seasoning, steam and sweat, get angry and boil, then fry the tofu in the pot and put it neatly on the plate for use as a table. The case is golden, suitable for the taste of the elderly.

Longwenzhu

Main components; 15g shark fin, 60g squid slices.

Accessories: 9 quail eggs and 6 red cherries.

Seasoning: 20 grams of yellow wine, 30 grams of balsamic vinegar, 30 grams of soy sauce, 3 grams of refined salt, and appropriate amount of onion, ginger and pepper.

Cooking process; Wash crane parrot eggs with clear water, soak them in 5% salt water for 5 minutes, then cook them in a pot, take them out and soak them in cold water, immediately remove their shells and soak them in white marinade for later use. Wash the developed squid, peel it, cut it with a knife, cut it into cubes, blanch it with clear water, and then wash it with clear water. Stir-fry shallots, ginger and peppers with pepper oil, pour in yellow wine and balsamic vinegar, and pour in squid rolls. Stir-fry until the ears turn over, add clear soup, add other seasonings, hook water, pour sesame oil, and pour into a plate to make a semicircle. Adjust the cooked shark's fin to taste, blanch it with clear water, put it in the middle of the dish, heat the crane parrot's egg and put it on one side of the dish, carve it into a dragon head shape with yellow carrots, carve it into a dragon claw to make a Youlong pattern, decorate longan and dragon tail with cherry and orange petals, decorate the dragon shape, and pour the clear soup with the original juice. This ronghai is rich in seafood, delicious and palatable, lifelike in dragon shape, lively and pleasing to the eye; Won the love of the elderly, is a craft delicacy. Contains high protein and inorganic salts (rich in phosphorus, potassium, calcium, zinc, selenium, iron, pigs and so on. ), and has anti-aging and anti-cancer effects.

Fried Toona sinensis

Material: 200g of fresh Toona sinensis bud.

Accessories: 3 egg whites. 5 grams of flour.

Seasoning: 200g vegetable oil and 4g salt.

Cooking technology: Select 200g of tender Toona sinensis buds in front of Grain Rain, remove the hard stems, wash and remove impurities, drain and add salt for curing. Add flour to the egg white to make a paste, then soak the Toona sinensis buds in the egg white and stir evenly to shape the refined buds into Cheng Zhen shapes. Put the vegetable oil in the pot until the paste is completely fried, and then shape it a little. This dish is delicious, crisp and tender, low in fat and sugar, rich in cellulose, vitamin A, vitamin C, calcium, phosphorus and other elements, and has the functions of expelling wind, diuresis, strengthening stomach, relieving epigastric pain and antisepsis.

Sliced fish

Ingredients: 200 grams of carp meat.

Accessories: 20 grams of auricularia auricula, 30 grams of loofah and 2 egg whites.

Seasoning: balsamic vinegar 30g, refined salt 4g, onion 5g, ginger 4g, pepper 2g, vegetable oil 50g, Lao Fen 15g, and pepper oil 30g.

Cooking process: Peel and boneless carp meat, cut it into pieces with the size of 3 * 4 * 2.5cm, add egg white and flour, mix well, put it in an oil pan, slide it open and take it out. Add pepper oil to the pot to burn Buddha, then add onion, ginger and pepper to stir-fry, cook yellow wine and balsamic vinegar, stir-fry auxiliary materials, add fish fillets to stir-fry, and add enough broth to taste. Serve. This dish is bright in color, tender and delicious, full of fish flavor, rich in vitamins and inorganic salts. It is suitable for the elderly.

Mushroom kidney bean

Ingredients: 300g of tender kidney beans.

Accessories: Tricholoma 30g.

Seasoning: rice wine 30g, sesame oil 30g, white oil 15g, onion 4g, ginger 3g.

Cooking process: choose fresh kidney beans, remove two sharp handles, break them into inches and wash them with water. Wash Tricholoma, select Tricholoma with the same size until soft, cut into pieces, and cut into combs with 1/2. Add white oil to the pot, and when it is heated to 50%, pour in kidney beans and stir fry. When it turns light green, pour out the oil together, then blend it in a pot, add pepper oil, stir-fry onion and ginger slices, cook it in yellow wine, adjust the flavor to boil, and pour in sesame oil. Put the whole Tricholoma on the periphery of the plate. The plate is flat, and there are diamond-cut mushrooms on the edge. Remove the beans and put them in the middle of the plate. Set the shape and serve. This dish is fresh, tender and green, crisp and palatable, with the functions of reducing blood fat and resisting cancer. It is rich in phosphorus, calcium, potassium and iron, and is a delicious dish for middle-aged and elderly people.

Fried shredded chicken

Material: chicken breast100g.

Accessories: 20g of Lentinus edodes, Auricularia auricula 10g, 2 egg whites, starch 10g, and red bell pepper 15g.

Seasoning: 20g yellow wine, 4g salt, 5g onion, 3g ginger and 2g pepper.

Cooking process: chicken breast is soaked in water, white fascia is removed, sliced and shredded. Knock egg white into a bowl, add starch to make a thick paste, add shredded chicken, stir gently, and then cut mushrooms, fungus and red bell pepper into filaments for later use. Add white oil to the pot, add shredded chicken when the oil is hot, slide it open and pour it out. Put pepper oil in the pot, add onion and ginger, stir-fry until fragrant, add rice wine, stir-fry shredded chicken until cooked, add clear soup, adjust the flavor, and pour sesame oil on it. In this case, the meat is tender and fragrant, the chicken is fragrant, and it is rich in calcium and phosphorus, which is beneficial to the needs of calcium supplementation for the elderly and children.

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