Assorted fruit sago dew
Ingredients: apples, pears, mangoes and sago.
Ingredients: rock sugar.
Exercise:
1, diced apples, pears and mangoes for later use.
2. Soak sago in warm water.
3. Cook sago, boiled water and rock sugar together, then thicken slightly, put the mixed fruit at the bottom of the bowl, and put the cooked sago dew on the mixed fruit.
■ Nutritional points:
Green apples contain carbohydrates, malic acid, citric acid, carotene, vitamins B and C. Green apples have the functions of nourishing heart and benefiting qi, promoting fluid production to quench thirst, invigorating stomach and stopping diarrhea. In addition, apples also have the function of losing weight. Obese people can eat more apples appropriately, which can reduce the intake of other foods and achieve the purpose of losing weight. Sydney is sweet and cold, and contains malic acid, citric acid, vitamin B 1, B2, C, carotene and so on. Has the effects of promoting fluid production, moistening dryness, clearing away heat and resolving phlegm. Mango, sweet and sour, contains vitamin C, mangnolic acid and so on. It has the effects of invigorating stomach, quenching thirst, stopping vomiting, stopping dizziness and inducing diuresis, and is especially suitable for people with uniform size, fullness and yellow and white color. Dried mango can detoxify, relieve depression and relieve cough.
Tin foil cheese tofu
Ingredients: tofu 1, cheese bacon 2, diced celery, tomato sauce 1.
Seasoning: a little salt and pepper.
Practice: first cut the bacon into small pieces and divide it into two parts, then wash the tofu, cut it into two parts, and add seasoning to marinate it slightly. Put a portion of tofu on tin foil with a slice of cheese on it, then spread 1 portion of bacon evenly on the cheese, sprinkle with diced celery and drizzle with tomato sauce. Finally, cover another portion of tofu and repeat the above steps. Finally, seal the tin foil, put it in the oven and bake it at 230℃ 15-20 minutes until the material and cheese are blended.
Fried chicken balls with shallots and sand tea.
Ingredients: chicken legs
Accessories: onion, ginger, garlic, green pepper and red pepper.
Seasoning: sand tea sauce, salt, sugar, starch, sesame oil, soy sauce, chicken essence, edible oil.
Exercise:
1. Dice chicken legs, add salt, sugar, starch and soy sauce, and marinate 10 minute.
2. Cut the onion, garlic and ginger, and green and red peppers.
3. Pour oil in a pot. When the oil is hot, pour in diced chicken and spread out. Add ginger, garlic, onion, green pepper and sand tea sauce.
4. Stir-fry for a while, then add salt, sugar, soy sauce, sesame oil and chicken essence. Before cooking, pour water starch to thicken, and then cook.
Eucommia bark chestnut pork loin lean broth
Materials: Eucommia ulmoides Oliv. 15g, chestnuts 250g, pork loin 2, lean meat 250g, dried tangerine peel 1 tablet.
Exercise:
1, cut pork tenderloin in half, remove the white tendons, soak in water for about 1 hour, and constantly change the water to remove the fishy smell.
2. Chestnuts are shelled and peeled for pulp. Wash Eucommia ulmoides Oliv. , dried tangerine peel, lean pork and water.
3. Add water to the casserole, cook until the water boils, add all the ingredients, cook for three hours on medium fire, add fine salt and serve.
Efficacy: This soup has the function of nourishing and strengthening the body, reducing the chance of hyperosteogeny, and also has the function of protecting the fetus for pregnant women's liver and kidney deficiency, tinnitus and deafness, frequent micturition and nocturition, soreness of waist and legs, soreness of waist and knees, mental fatigue, memory loss and other symptoms. This soup can be used as a diet therapy.
Popular menu
Dinner on 29th, 2008 (not 30th this year): Cold cuts: rotten chicken feet, shrimps with scallion oil, hot and sour cabbage hearts, jellyfish skin with scallion oil. Hot dishes: grilled crucian carp with onion, fish roll with egg skin, boiled beef, fried bean sprouts with green pepper and fried tarragon with gluten. Dim sum: Three-silk spring roll soup: Sauerkraut belly soup.
Breakfast on the first day: sesame jiaozi, milk, vegetables and meat pot stickers.
Chinese food for the first day of junior high school: cold dishes: assorted salad, salted duck, braised belly and lotus root slices mixed with vinegar. Hot dishes: spicy squid rolls, cream tortillas, taro sparerib pot, broccoli in milk soup, fried vegetables with Pleurotus eryngii. Dim sum: Babao rice soup: black chicken soup.
Dinner on the first day: cold cuts: spiced herring, tripe with scallion oil, sweet potato strips with sugar stains, mustard and celery. Hot dishes: fish head in casserole, chicken with salt and pepper, three fresh crispy rice, fried carrot with yam, and beans with garlic paste. Dim sum: fried rice cake soup: Chinese cabbage and small yellow croaker soup.
Make New Year's Eve a healthy New Year's Eve. The menu is mainly home-cooked dishes, with meat and vegetables, coarse dishes and fine dishes, and at the same time, the preparation is scientific.
First, the public menu
Dinner on 29th, 2008 (not 30th this year): Cold cuts: rotten chicken feet, shrimps with scallion oil, hot and sour cabbage hearts, jellyfish skin with scallion oil. Hot dishes: grilled crucian carp with onion, fish roll with egg skin, boiled beef, fried bean sprouts with green pepper and fried tarragon with gluten. Dim sum: Three-silk spring roll soup: Sauerkraut belly soup.
Breakfast on the first day: sesame jiaozi, milk, vegetables and meat pot stickers.
Chinese food for the first day of junior high school: cold dishes: assorted salad, salted duck, braised belly and lotus root slices mixed with vinegar. Hot dishes: spicy squid rolls, cream tortillas, taro sparerib pot, broccoli in milk soup, fried vegetables with Pleurotus eryngii. Dim sum: Babao rice soup: black chicken soup.
Dinner on the first day: cold cuts: spiced herring, tripe with scallion oil, sweet potato strips with sugar stains, mustard and celery. Hot dishes: fish head in casserole, chicken with salt and pepper, three fresh crispy rice, fried carrot with yam, and beans with garlic paste. Dim sum: fried rice cake soup: Chinese cabbage and small yellow croaker soup.
Second, the well-off menu
Dinner on 29th, 2008: Cold cuts: shredded chicken goose, spiced donkey meat, lotus seed heart with crystal sugar, mustard mixed with lettuce. Hot dishes: fresh abalone slices with jade, crab with egg yolk, yuba mutton pot, garlic peas, olive vegetables in oyster sauce. Dim sum: steamed soup with crab powder: Cordyceps duck soup.
Breakfast on the first day: longan soaked with eggs, milk, shrimp and shepherd's purse steamed buns.
Lunch for the first day of junior high school: cold dishes: preserved chicken legs, seaweed cashews, roasted ears and yam with honey sauce. Hot dishes: dry-roasted prawns, stewed fish maw in winter, chestnut chicken soup, asparagus soup, and stir-fried Guanyin vegetables. Dim sum: fried beef soup: ginseng turtle soup.
Dinner on the first day: cold dishes: stewed goose's feet, pickled mutton, vinegar mixed with ginger buds and garlic kelp festival. Hot dishes: shark's fin with minced chicken, steamed shad, beef casserole with sand tea, fragrant grass head with wine, and lactic acid bacteria in winter bamboo shoots. Dim sum: fermented jiaozi soup: raw grass chicken soup.
Third, the menu for the elderly.
The menu for the elderly consists of foods that are light, soft, rotten, digestible, chewy and less irritating.
Dinner on 29th, 2008: Cold cuts: beef with dried tangerine peel, smoked pomfret, red dates with honey sauce, dried mushroom Malantou. Hot dishes: diced chicken with cashew nuts, braised mutton, stewed silver carp head, lettuce in oyster sauce, and rotten cabbage. Dim Sum: Fresh Meat Tangyuan: Jade Silver Fish Soup.
Breakfast on the first day: rock sugar lotus seed soup, milk, steamed dumplings with vegetables and meat.
Lunch for the first day of junior high school: cold dishes: boiled chicken, braised strips, silver buds and lobster sauce. Hot dishes: hibiscus chicken slices with tea oil, kidney flowers with soy sauce, pomfret, seaweed and mushroom cauliflower. Dim sum: cream soup: yam sparerib soup.
Dinner for the first day: cold dishes: duck feet mixed with vinegar, preserved eggs with minced meat, white kidney beans with rock sugar and stewed cucumber. Hot dishes: crispy shrimp, braised pork trotters, braised pond carp, stir-fried spinach and braised eggplant in oil. Dim sum: mushroom soup: shredded chicken and fish soup.
Four, the prevention of cardiovascular disease menu
Suitable for coronary heart disease, hyperlipidemia, stroke, atherosclerosis and overweight people.
Dinner on 29th, 2008: Cold cuts: minced chicken, braised beef, cucumber with garlic paste and carrot with rock sugar. Hot dishes: dried scallops with black bean paste and garlic, steamed mandarin fish, fish fillets with tomato sauce, bean sprouts with tea oil, celery and lily. Dim sum: pumpkin pie soup: tofu crucian carp soup.
Breakfast on the first day: red dates and red beans soup, milk, mushrooms and vegetables.
Chinese food for the first day of junior high school: cold dishes: pickled duck feet, pigeon in sauce, amber peach kernel and lotus white mixed with vinegar. Hot dishes: colorful shrimp, braised chestnut chicken, stewed sea cucumber, winter bamboo shoots and fried kidney beans. Dim sum: shrimp wonton: tremella and orange soup.
Dinner for the first day of junior high school: cold cuts: chicken nuggets with ginger juice, jellyfish mixed with vinegar, horseshoes with honey sauce and sauerkraut. Hot dishes: stewed quail with double mushrooms, soft roasted yellow croaker, tea fried eel back, lettuce with garlic paste and shredded coriander. Dim sum: water chestnut cake soup: China pickled fish slices soup.
Four principles should be grasped when cooking New Year's Eve.
When preparing for the New Year's Eve, we should grasp the four principles of low oil, low salt, low sugar and high fiber.
Choose light and non-greasy foods. I suggest you use steaming, Sichuan scalding and stewing instead of frying and stewing. When cooking in cook the meat, use a small fire to force out the oil; When cooking, add more water and use steam convection to reduce oil and avoid water loss.
When cooking broth with chicken bones and big bones, cool the broth and put it in the refrigerator, remove the oil from the upper layer before eating, or cook vegetarian broth with vegetables such as radish, mushrooms and Chinese cabbage, which is not only unique in flavor, but also less in oil and healthier. Eating hot pot without hemp juice seems to be missing something, but hemp juice is high in calories, and a spoonful is equivalent to half a bowl of rice. At this time, you can use homemade sauce instead of hemp juice, mix boiled water with radish sauce, chopped green onion and soy sauce, and add a little sugar and vinegar, all of which are delicious and refreshing condiments.
Chinese New Year foods such as sausages, bacon and salted fish contain a lot of saturated fat and salt, which are high in calories and difficult to digest. Excessive sodium intake can easily lead to edema, so we should eat less, especially pregnant women, children, patients with cardiovascular diseases, patients with kidney diseases and people with weak gastrointestinal tract.
When preparing for the New Year's Eve, many people prepare too many dishes in order to enrich the dishes. As a result, they are getting hotter and hotter, and many people still eat "New Year's Eve" on the fourth day of the fourth lunar month. Repeated heating of food will not only destroy nutrients, but also easily breed bacteria, so the principle of preparing food is to eat it all at once.
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Stupid boiled fish Taibao
Make New Year's Eve a healthy New Year's Eve. The menu is mainly home-cooked dishes, with meat and vegetables, coarse dishes and fine dishes, and at the same time, the preparation is scientific.
First, the public menu
Dinner on 29th, 2008 (not 30th this year): Cold cuts: rotten chicken feet, shrimps with scallion oil, hot and sour cabbage hearts, jellyfish skin with scallion oil. Hot dishes: grilled crucian carp with onion, fish roll with egg skin, boiled beef, fried bean sprouts with green pepper and fried tarragon with gluten. Dim sum: Three-silk spring roll soup: Sauerkraut belly soup.
Breakfast on the first day: sesame jiaozi, milk, vegetables and meat pot stickers.
Chinese food for the first day of junior high school: cold dishes: assorted salad, salted duck, braised belly and lotus root slices mixed with vinegar. Hot dishes: spicy squid rolls, cream tortillas, taro sparerib pot, broccoli in milk soup, fried vegetables with Pleurotus eryngii. Dim sum: Babao rice soup: black chicken soup.
Dinner on the first day: cold cuts: spiced herring, tripe with scallion oil, sweet potato strips with sugar stains, mustard and celery. Hot dishes: fish head in casserole, chicken with salt and pepper, three fresh crispy rice, fried carrot with yam, and beans with garlic paste. Dim sum: fried rice cake soup: Chinese cabbage and small yellow croaker soup.
Second, the well-off menu
Dinner on 29th, 2008: Cold cuts: shredded chicken goose, spiced donkey meat, lotus seed heart with crystal sugar, mustard mixed with lettuce. Hot dishes: fresh abalone slices with jade, crab with egg yolk, yuba mutton pot, garlic peas, olive vegetables in oyster sauce. Dim sum: steamed soup with crab powder: Cordyceps duck soup.
Breakfast on the first day: longan soaked with eggs, milk, shrimp and shepherd's purse steamed buns.
Lunch for the first day of junior high school: cold dishes: preserved chicken legs, seaweed cashews, roasted ears and yam with honey sauce. Hot dishes: dry-roasted prawns, stewed fish maw in winter, chestnut chicken soup, asparagus soup, and stir-fried Guanyin vegetables. Dim sum: fried beef soup: ginseng turtle soup.
Dinner on the first day: cold dishes: stewed goose's feet, pickled mutton, vinegar mixed with ginger buds and garlic kelp festival. Hot dishes: shark's fin with minced chicken, steamed shad, beef casserole with sand tea, fragrant grass head with wine, and lactic acid bacteria in winter bamboo shoots. Dim sum: fermented jiaozi soup: raw grass chicken soup.
Third, the menu for the elderly.
The menu for the elderly consists of foods that are light, soft, rotten, digestible, chewy and less irritating.
Dinner on 29th, 2008: Cold cuts: beef with dried tangerine peel, smoked pomfret, red dates with honey sauce, dried mushroom Malantou. Hot dishes: diced chicken with cashew nuts, braised mutton, stewed silver carp head, lettuce in oyster sauce, and rotten cabbage. Dim Sum: Fresh Meat Tangyuan: Jade Silver Fish Soup.
Breakfast on the first day: rock sugar lotus seed soup, milk, steamed dumplings with vegetables and meat.
Lunch for the first day of junior high school: cold dishes: boiled chicken, braised strips, silver buds and lobster sauce. Hot dishes: hibiscus chicken slices with tea oil, kidney flowers with soy sauce, pomfret, seaweed and mushroom cauliflower. Dim sum: cream soup: yam sparerib soup.
Dinner for the first day: cold dishes: duck feet mixed with vinegar, preserved eggs with minced meat, white kidney beans with rock sugar and stewed cucumber. Hot dishes: crispy shrimp, braised pork trotters, braised pond carp, stir-fried spinach and braised eggplant in oil. Dim sum: mushroom soup: shredded chicken and fish soup.
Four, the prevention of cardiovascular disease menu
Suitable for coronary heart disease, hyperlipidemia, stroke, atherosclerosis and overweight people.
Dinner on 29th, 2008: Cold cuts: minced chicken, braised beef, cucumber with garlic paste and carrot with rock sugar. Hot dishes: dried scallops with black bean paste and garlic, steamed mandarin fish, fish fillets with tomato sauce, bean sprouts with tea oil, celery and lily. Dim sum: pumpkin pie soup: tofu crucian carp soup.
Breakfast on the first day: red dates and red beans soup, milk, mushrooms and vegetables.
Chinese food for the first day of junior high school: cold dishes: pickled duck feet, pigeon in sauce, amber peach kernel and lotus white mixed with vinegar. Hot dishes: colorful shrimp, braised chestnut chicken, stewed sea cucumber, winter bamboo shoots and fried kidney beans. Dim sum: shrimp wonton: tremella and orange soup.
Dinner for the first day of junior high school: cold cuts: chicken nuggets with ginger juice, jellyfish mixed with vinegar, horseshoes with honey sauce and sauerkraut. Hot dishes: stewed quail with double mushrooms, soft roasted yellow croaker, tea fried eel back, lettuce with garlic paste and shredded coriander. Dim sum: water chestnut cake soup: China pickled fish slices soup.
Four principles should be grasped when cooking New Year's Eve.
When preparing for the New Year's Eve, we should grasp the four principles of low oil, low salt, low sugar and high fiber.
Choose light and non-greasy foods. I suggest you use steaming, Sichuan scalding and stewing instead of frying and stewing. When cooking in cook the meat, use a small fire to force out the oil; When cooking, add more water and use steam convection to reduce oil and avoid water loss.
When cooking broth with chicken bones and big bones, cool the broth and put it in the refrigerator, remove the oil from the upper layer before eating, or cook vegetarian broth with vegetables such as radish, mushrooms and Chinese cabbage, which is not only unique in flavor, but also less in oil and healthier. Eating hot pot without hemp juice seems to be missing something, but hemp juice is high in calories, and a spoonful is equivalent to half a bowl of rice. At this time, you can use homemade sauce instead of hemp juice, mix boiled water with radish sauce, chopped green onion and soy sauce, and add a little sugar and vinegar, all of which are delicious and refreshing condiments.
Chinese New Year foods such as sausages, bacon and salted fish contain a lot of saturated fat and salt, which are high in calories and difficult to digest. Excessive sodium intake can easily lead to edema, so we should eat less, especially pregnant women, children, patients with cardiovascular diseases, patients with kidney diseases and people with weak gastrointestinal tract.
When preparing for the New Year's Eve, many people prepare too many dishes in order to enrich the dishes. As a result, they are getting hotter and hotter, and many people still eat "New Year's Eve" on the fourth day of the fourth lunar month. Repeated heating of food will not only destroy nutrients, but also easily breed bacteria, so the principle of preparing food is to eat it all at once.