Not only are people getting old, but their physical functions are declining. I went for a checkup. Some people are short of calcium and potassium, and it is easy to get tired with little strength on their hands. When they left, they specifically told me to remember to add more zinc to better absorb these.
As the old saying goes, "food tonic is not as good as medicine tonic." It is recommended to consider the intake of these nutrients more when you are older. Old people are in good health and have few minor problems, which is the blessing of their children.
In the daily diet, there are many foods with high zinc content. Share: the five most fierce foods for zinc supplementation! Lean meat ranks third, nuts rank second, and eat more when you get older.
Spinach is a "nutrition model student", which is rich in trace elements, and zinc is one of them. The zinc content in spinach is 0.85 mg per100g, which can well supplement zinc in human body. Remember to blanch the spinach and remove the oxalic acid.
Recommend a method of stir-frying carrots with spinach
1, spinach is washed and shredded, carrots are shredded, shallots are cut into sections, and garlic is flattened and chopped.
2. Blanch spinach for 2 minutes, remove and drain for later use.
3. Add oil to the pot. Heat to 60%, add onion and garlic cloves and stir-fry until fragrant. Throw shredded carrots into the pot and stir-fry over high heat 1 minute until cooked. Add two spoonfuls of soy sauce and stir-fry a few times to taste.
4. Put the blanched spinach into the pot, add a proper amount of salt and a small amount of monosodium glutamate, and stir-fry evenly over high fire.
The zinc content of animal viscera is good. Pig liver contains 5.78 mg of zinc per100g. Animal internal organs can be said to have their own flavors. People who like eating can eat a lot, but they can't eat more organs. It's good to eat it once in a while to adjust the taste. Pork liver is suitable for fire frying. Fried tender and delicious. Don't fry for too long.
Practice of sharing the taste of pig liver
1. Slice the pig liver, soak it in water to wash away most of the blood, and then take it out to the basin to control the water.
2. Add one egg yolk, two spoonfuls of soy sauce, two spoonfuls of cooking wine and one spoonful of pepper to the processed pork liver, add one spoonful of dry starch and one spoonful of oil, grab for a while, and marinate for 10 minute.
3, put oil in the pot, after the fire is 70% hot, add onion, ginger and garlic to saute, add bean paste, chopped pepper and pickled pepper, stir-fry until fragrant.
4. Pour the marinated pork liver into the pot and stir fry quickly for about 2 minutes, and all the pork livers will change color.
5. Pour a spoonful of cooking wine along the edge of the pot, add 1 spoonful of soy sauce, half a spoonful of aged vinegar, a little sugar, salt and pepper, and mix well before serving. So a plate of fresh and delicious pork liver is ready.
Mushrooms are very popular among all kinds of fungi, especially dried mushrooms, which are in stock in almost every family. What many people don't know is that the zinc content in shiitake mushrooms is very high, with 8.57 mg of zinc per100g of dried shiitake mushrooms, and the taste of shiitake mushrooms is delicious. It is advisable to add several mushrooms to increase nutrition when cooking soup.
Share a method of mushroom and corn chicken soup;
1. Chop the chicken into large pieces, put it in a pot, add water that has not eaten the chicken, pour in 1 tablespoon of cooking wine, soak for about 20 minutes, wash the corn, chop it into small pieces, wash the mushrooms, cut a flower knife on the surface with a knife, wash and soak the red dates for 5 minutes, wash the ginger, peel and slice, and cut the green onions into sections for later use.
2. Put the washed chicken nuggets into the pot, pour in clear water, add ginger slices, green onions and cooking wine, skim the floating foam after the water boils, and take out the chicken nuggets after blanching.
3. Pour the chicken pieces into the casserole, add appropriate amount of water, ginger slices and onion segments, cover the pot after the fire boils, turn to low heat for 40 minutes, add the chopped corn and mushrooms, stir well, cover the pot, and stew for about 15 minutes.
4. After the corn is cooked, add red dates and proper amount of salt, stir well and cook for 10 minute.
Eat nuts often, but not too much. Although all kinds of nuts are rich in nutrients and vitamins, their fat content is not low. They should be eaten in moderation. The zinc content of walnuts per 100 grams is 12.59 mg.
Share the practice of a walnut nutrition porridge
1. Wash black rice, peanuts, walnuts and medlar, soak for half an hour, and don't pour out the water soaked in the food.
2. Pour walnuts, peanuts and black rice into the wall-breaking machine together, press the rice paste button to make it paste, and it will take about 20 minutes.
3. Add 2 tablespoons of old brown sugar, stir for a while, and use the residual temperature of porridge to completely dissolve brown sugar in porridge.
4. Put it in medlar and sprinkle with osmanthus.
Oysters, also known as oysters, contain the most zinc in almost all foods. Every 100g of oyster meat contains 7 1.2 mg of zinc, which can be said to be a natural zinc bank! Similarly, the zinc content of almost all shellfish seafood is not low, and these ingredients should be supplemented frequently in daily diet.
Share a method of frying mushrooms in scallop meat:
1. After thawing, wash the scallop meat, cut the mushrooms in half, and peel and cut the tomatoes for later use.
2. Boil the water in the pot, put the mushrooms in the blanching water for 3 minutes, then blanch the scallop meat. The blanching time of scallops should not be long, just go in for dozens of seconds to avoid serious shrinkage.
3. Put a proper amount of oil in the pot, add minced garlic and shallots and stir-fry until fragrant. After the mushrooms are controlled, pour in and stir-fry for 2 minutes until cooked. Add diced tomatoes and half a spoonful of sugar and stir-fry until the tomatoes become mushy.
4. Add the blanched scallop meat and stir fry for 1 min. Finally, add 2 tablespoons of oyster sauce, 1 spoon of pepper, appropriate amount of salt and chicken essence to taste, stir-fry evenly and serve.