My daughter went away to go to college, leaving only two people, husband and wife. Although eating is casual, it is absolutely nutritious. In middle age, you can have all kinds of minor health problems, so you should eat more light food and less greasy food, and have a full lunch and eat well.

My husband and wife always cook their lunch together. Sometimes my mother-in-law will steam some steamed buns and steamed buns and make whatever she likes.

basically, there are dishes, porridge and staple food for lunch. Although they are all routine, they are delicious and easy to cook.

The lunch shared with you this time is 3 dishes, 1 porridge and 2 staple foods. Vegetables include: sea cucumber with scallion, hot and sour lotus root slices, bean skin mixed with celery, and porridge is the corn porridge that northerners like to drink. The staple foods are both sweet potatoes and purple potatoes steamed by me and steamed buns sent by my father-in-law.

In winter, eating more nutritious dishes can increase the body's ability to resist cold, and these meals are just right.

Scallion-roasted sea cucumber

Required materials: sea cucumber, scallion, light soy sauce, oyster sauce, sugar, peanut oil and starch

Specific methods: cut the belly of sea cucumber with scissors, take out its internal organs, rinse it with clear water, put it in a pot for 1 minutes, and take it out for later use; Scallion peeled and obliquely cut into long segments, and sea cucumber cut into small segments, the size of which is according to one's own preference, which is easy to taste and convenient to eat; Take a small bowl, pour in soy sauce, oyster sauce and white sugar, then pour in proper amount of water and mix well, then pour in starch and mix well to make juice; Pour peanut oil into the pot, stir-fry the green onion until the surface is golden, and the onion fragrance comes out; Pour in sea cucumber segments and stir-fry to get water; Stir the juice evenly again, pour it into the pot, and turn on high fire until the soup is thick. At this time, stir it frequently to prevent it from pasting the pot. When the soup is low, it can be served out and put on a plate.

Hot and sour lotus root slices

Preparation materials: white lotus root, coriander, soy sauce, balsamic vinegar, peanut oil, salt, white sugar, onion, ginger and dried red pepper

Specific methods: wash the silt on the surface of white lotus root with running water, remove the head and tail, scrape off the skin, obliquely cut into thin slices, and soak it in cold water to soak out the starch inside; Remove the roots of coriander and yellow leaves, wash and cut into small pieces, cut onion into chopped green onion, cut ginger into filaments, and cut dried red pepper into pieces; Take a bowl, pour in soy sauce, balsamic vinegar, salt and sugar and mix well to make a bowl juice for later use; Pour peanut oil into the pot, first pour chopped green onion, shredded ginger and dried red pepper into the pot and stir-fry until fragrant; Then pour in lotus root slices with controlled moisture and stir-fry to get moisture; Pour in the bowl juice and stir-fry quickly and evenly, then sprinkle with coriander and stir-fry evenly to get out of the pot. Is it particularly simple?

Bean skin mixed with celery

Preparation materials: Bean skin, celery, soy sauce, balsamic vinegar, sesame oil, salt and sugar

Specific methods: boil water in a pot, add a little salt and a few drops of oil, put the washed bean skin in it, turn it over once it becomes soft, and take it out and let it cool when both sides become soft; Remove the roots and leaves from celery, clean it, cut it into 4-5 cm sections, pour it into the boiling water pot with scalded bean skin, blanch it and change color, then take it out and cool it; Roll up the bean skin and cut it into strips with uniform size; Take a bowl, pour in soy sauce, balsamic vinegar, salt, sugar and sesame oil, and stir with chopsticks until the salt and sugar melt, and the juice will be mixed; Pour the cut bean skin and celery into a large plate, then pour in the juice and mix well to eat.

In addition to vegetables, the staple foods are steamed sweet potatoes and purple potatoes, as well as the radish and egg stuffed buns brought by my mother-in-law. My husband and I can choose whatever we like, and the meal is accompanied by corn porridge, which we both like to drink.