The weather is getting hotter and hotter, and the dog days we have been talking about have arrived. Dog Days are the hottest days of the year, and the air is very humid and muggy. So whenever we go out, everyone is often sweating profusely. It is very easy to sweat during the Dog Days, and the loss of sweat will take away most of the potassium in our body. The loss of potassium will make us feel tired and weak. This is why we feel that every day during the Dog Days The reason for all being drowsy. Therefore, we should pay attention to replenishing potassium after entering the Dog Days, and eat more high-potassium vegetables in our diet. While replenishing potassium, we also supplement other rich nutrients to ensure that we spend the dog days healthily and safely.
High potassium vegetables
First, potatoes.
Potatoes are rich in potassium. Generally speaking, every 100 grams of potatoes contains more than 300 mg of potassium, so the potassium element in potatoes is very high. Moreover, potatoes are also rich in vitamin C, which can supplement the nutrients we need every day. Tired of eating shredded potatoes, we can also consider making potatoes into other delicious foods.
Recommended recipe Cumin potato chips
Ingredients preparation:
Potatoes, carrots, cooking oil, salt, cumin powder, garlic, green onions
Steps:
1. Wash the potatoes, use a peeler to remove the potato skin, and use a corrugated knife to cut into strips one centimeter wide and about five centimeters long.
2. Wash the carrots, use a peeler to remove the skin, and cut the carrots into strips one centimeter wide and five centimeters long with a corrugated knife.
3. Wash the potato strips several times in clean water to remove the starch in the potatoes.
4. Peel the garlic and cut into slices; clean the green onions, take the green part and cut into chopped green onions.
5. Boil water in a pot. After the water boils, add half a spoon of edible salt and a few drops of cooking oil. Then put the potato strips and carrot strips into the boiling water, blanch them for about a minute, and remove them. dry moisture.
6. Heat oil in a pot, add garlic slices and stir-fry until fragrant, then add blanched potato strips and carrot strips, stir-fry for a while, add salt and Season with cumin powder, sprinkle with chopped green onion, stir-fry evenly, and serve.
Second, mushrooms.
The potassium content of shiitake mushrooms is relatively high. Generally speaking, there is about 2000 mg of potassium in every 100 grams of shiitake mushrooms. Moreover, the taste of shiitake mushrooms is very fragrant and has a very high nutritional value. Vegetables contain a variety of vitamins and mineral nutrients such as calcium, phosphorus, and iron.
Recommended recipe Mushrooms and rapeseed
Ingredients preparation:
Fresh mushrooms, rapeseed, oil, garlic, oyster sauce, salt, starch, light soy sauce, rice vinegar
p>Steps:
1. Remove the roots of rapeseed and clean them.
2. Clean the fresh mushrooms, remove the stems, and use a knife to carve star-shaped patterns on the surface of the mushrooms.
3. Peel the garlic and cut into minced garlic.
4. Boil water in a pot. After the water boils, add half a spoon of edible salt and a few drops of cooking oil, then add the rapeseed and blanch it for about 30 seconds. When the rapeseed changes color and is cooked, remove it and control it. dry moisture.
5. Sauce. Put two spoons of oyster sauce, two spoons of light soy sauce, one spoon of rice vinegar, one spoon of starch, and half a spoon of edible salt into the bowl, pour in half a bowl of water, and stir evenly.
6. Heat the oil in a pot. When the oil is about 70% hot, add the minced garlic and stir-fry until fragrant. Then add the mushrooms and stir-fry for about 30 seconds. Pour in an appropriate amount of water and the ingredients you just prepared. juice and cook until the mushrooms are cooked and the soup is thick.
7. Place the blanched rapeseed on the outside of the plate, and pour the mushrooms into the middle of the rapeseed.
Third, seaweed.
The potassium content in seaweed is relatively high. The potassium content in dried seaweed can reach 1796 mg/100g, making it a well-deserved potassium supplement expert.
Recommended recipe seaweed and egg drop soup
Ingredients preparation:
Seaweed, eggs, dried shrimps, salt, pepper, chicken powder, sesame oil
Steps:
1. Prepare an appropriate amount of seaweed, put it into a bowl, pour an appropriate amount of water, and soak for about three minutes.
2. Crack two eggs into a bowl and stir into egg liquid.
3. Boil water in a pot. After the water boils, add 3 grams of edible salt, 2 grams of pepper, 2 grams of chicken powder, then add seaweed and dried shrimps, and stir evenly with a spoon.
4. Finally, pour in the egg liquid. When the egg flakes are formed, you can take them out of the pan.
Fourth, spinach.
The potassium content in spinach is medium, slightly lower than that of seaweed. However, the potassium content in spinach can also be regarded as a relatively high vegetable. Approximately every 100 grams of spinach contains potassium. The element contains about 502 mg, which is relatively high in potassium content among vegetables.
Recommended recipe: Spinach with egg skin
Ingredients preparation:
Spinach, eggs, cooking oil, cooked sesame seeds, salt, sesame oil, mustard oil
Steps:
1. Remove the roots of spinach, break off the leaves and clean them.
2. Crack two eggs into a bowl and stir into egg liquid.
3. Boil water in a pot. After the water boils, add half a spoonful of edible salt and a few drops of cooking oil. Blanch the spinach in the boiling water for 30 seconds. Drain the water and set aside.
4. Heat the oil in a pot over low heat until it is about 60% hot. Pour in the egg liquid and spread it into egg skins.
5. Let the fried egg skin cool and cut into 5 mm thick egg shreds.
6. Put the shredded eggs and spinach into a clean large basin, add an appropriate amount of salt, sesame oil and mustard oil, stir evenly, and then put it on a plate.
7. Finally, sprinkle a layer of cooked sesame seeds, stir evenly, and serve.
Fifth, amaranth.
The potassium content in amaranth is also very high, and amaranth is very nutritious. About 577 mg of potassium is contained in every 100 grams of amaranth.
Recommended recipe Garlic Red Amaranth
Ingredients preparation:
Red amaranth, cooking oil, salt, oyster sauce, garlic
Method Steps:
1. Remove the roots of red amaranth, break it apart, clean it, and soak it in water for a while to remove pesticide residues in the amaranth.
2. Peel the garlic and cut into minced garlic.
3. Heat the oil in a pot. When the oil is about 70% hot, add the minced garlic and stir-fry until fragrant. Then add the amaranth and stir-fry over high heat until the amaranth becomes soft. Add an appropriate amount of salt and oyster sauce. Season, stir-fry evenly, and serve.