It's very hot in summer. With the temperature rising, potassium ions are excreted with sweat, which easily leads to hypokalemia, fatigue, dizziness, headache, loss of appetite and other phenomena, affecting the normal physiological activities of the human body.
Appropriate potassium supplementation is beneficial to human body, and eating high-potassium food can supplement potassium ions needed by human body. Vegetables with high potassium content: including spinach, celery, rape, cabbage, coriander, yam, fresh peas, edamame, Chinese cabbage, lettuce, amaranth and so on. , are rich in potassium.
It's very hot, and you sweat a lot. Don't forget to eat these vegetables, which are high in potassium and full of energy. Let's take a look at the home cooking methods of these vegetables:
Stir-fried shrimp with celery: celery 1 kg, shrimp 10, proper amount of oil and salt, 2 slices of ginger, 2 cloves of garlic, white pepper 1 teaspoon, half teaspoon of cooking wine, chicken essence 1 teaspoon, and proper amount of starch.
Practice steps:
1. Remove the leaves of celery, then wash the celery, pat the thick stem with a knife, and then cut the celery into sections with an oblique knife.
2. Pick and wash the shrimp, make a knife on the shrimp back, put the shrimp on a plate, add white pepper, cooking wine, a little salt, grab it evenly, add a little starch, grab it evenly, and marinate it for 10 minute, so that the fried shrimp is not fishy and slippery.
3. Add water to the pot to boil, add a little salt and a few drops of oil, add celery and blanch. After the water boils, cook 1-2 minutes until the celery turns dark green. When celery is blanched, adding a little salt and a few drops of oil to the water will make celery greener.
4. After the celery is taken out, immediately put it in cold water for cooling, so that the celery can be cooled quickly, so that the crisp taste of the celery can be maintained and the color will not turn yellow. Take out the celery and drain it for later use.
5. Heat oil in a pan, add Jiang Mo and minced garlic and stir-fry until fragrant, then add shrimp and stir-fry for 1-2 minutes, and stir-fry the shrimp until the color turns slightly red.
6. Add celery and stir-fry evenly, then add salt, stir-fry chicken essence evenly, pour in appropriate amount of water starch, stir-fry quickly for a few times, and serve. A plate of light and delicious celery fried shrimp is ready.
Raw cooking materials: half a catty of Chinese cabbage, pork fat 1 small pieces, proper amount of oil and salt, 3-4 cloves of garlic, chicken essence 1 teaspoon,
Practice steps:
1. Remove the yellow leaves of Chinese cabbage, wash them with clear water and drain.
2. First cut off the older part of the root, and then cut the cabbage into sections with an oblique knife.
3. Pat the garlic with a knife, then chop the garlic and cut the pig fat into cubes.
4. add oil to the pot and heat it. Add the diced fat and stir fry. Stir-fry the diced fat until the color turns yellow. Add minced garlic and it will suddenly become fragrant.
5. Stir-fry the Chinese cabbage over high fire, stir-fry the Chinese cabbage until it is slightly soft and the leaves are wilting, add salt and chicken essence, stir-fry evenly over high fire, turn off the fire, and plate. A green, sweet and crisp raw Chinese cabbage is ready.
Materials required for cold lettuce: 1 lettuce, 3-4 millet peppers, proper amount of oil and salt, 3 cloves of garlic, 20 slices of pepper, and a little monosodium glutamate.
Practice steps;
1. Peel and wash the lettuce.
2. Slice the lettuce first, and then cut it into silk with even thickness.
3. garlic is cut into powder and millet is cut into pepper rings.
4. Add water to the pot to boil, add a little salt and a few drops of oil, add shredded lettuce, blanch for about half a minute, and remove shredded lettuce. When blanching shredded lettuce, adding a little salt and a few drops of oil to the water will make the color of shredded lettuce greener.
5. After the shredded lettuce is fished out, immediately put it in cold water for cooling, so that the shredded lettuce can be cooled quickly, and the shredded lettuce is fished out and drained. After the lettuce is shredded and blanched, it can be refrigerated immediately, which can keep the crisp taste of the lettuce and the color will not turn yellow.
6. Put shredded lettuce in a large bowl, add minced garlic and pepper.
7. Heat the oil in the pot, add the pepper, stir-fry the pepper oil with low fire, stir-fry the pepper until it is slightly burnt, and remove the pepper.
8. Pour the Chili oil on the minced garlic and Chili rings in a large bowl, then add salt and monosodium glutamate, mix well and serve. A crispy and delicious salad lettuce is ready.
Materials required for pork liver mixed with spinach: pork liver 1 leaf, spinach half a catty, proper amount of oil and salt, sesame oil 1 spoon, 2 slices of ginger, 2 petals of garlic, a dozen peppers, 2 slices of star anise, 3-4 slices of fragrant leaves, cooking wine 1 spoon, 5-6 dried peppers, and light soy sauce/soy sauce.
Practice steps:
1. Prepare the required materials and soak the pig liver in water before cooking, so that the blood of the pig liver can be soaked out and the toxin can be removed. Soak the pig liver in clean water for 1-2 hours, change the water for 2-3 times, soak the blood in the pig liver, and then rinse the pig liver repeatedly with clean water. Spinach is washed selectively.
2. Add water to the pot, then add ginger slices, pepper, star anise, cooking wine and pork liver in cold water.
3. After the water boils, skim off the floating foam, turn to low heat and cook for about 15 minutes. Cook the pork liver and clamp it with chopsticks until no blood emerges.
4. Take out the pig liver, let it cool and slice it for later use.
5. Add water to the pot to boil, add a little salt and a few drops of oil, add spinach to blanch, blanch the spinach until the color turns dark green, take out the spinach, cool it in cold water, take out the spinach, hold the spinach with your hands, and remove the water from the spinach.
6. Cut the spinach into sections, powder the garlic, cut the dried peppers in half, and cut them into pepper sections.
7. Put sesame seeds in a bowl filled with Chili peppers, and add oil to heat the pot. Pour hot oil into a bowl filled with peppers and fry them until they are cooked.
8. Put pork liver and spinach into a large bowl, add the fried Chili oil, then add minced garlic, salt, soy sauce, white sugar and rice vinegar, stir well with chopsticks and serve. A nutritious cold spinach is ready.
Materials required for burning rapeseed with mushrooms: half a catty of mushrooms, half a catty of rapeseed, proper amount of oil and salt, 2 cloves of garlic, oyster sauce 1 tablespoon, and proper amount of water starch.
Practice steps:
1. Cut off the stalks of mushrooms, wash the mushrooms with clear water, and remove the old leaves from rapeseed and wash them.
2. Cut the larger mushroom into 3 pieces and the smaller mushroom into 2 pieces for later use.
3. Cut the larger rape into 6 petals on average and the smaller rape into 4 petals.
4. Add water to the pot to boil, pour a few drops of oil, add a little salt, blanch the rape until the color turns dark green, and take out the rape. When the rape is blanched, add a little oil and salt to the water to make the rape more bright green.
5. After the rape is fished out, it is immediately put into cold water for cooling, so that the rape can be cooled quickly, and the rape is fished out and drained. After blanching the rape, immediately put it in cold water to cool it quickly, so that the color of the rape will not turn yellow and the crisp taste of the rape can be maintained.
6. Boil the water in the pot again, add the mushrooms and blanch until slightly soft, remove and drain the water for later use. It is easy to hide impurities in the folds of the umbrella cover of mushrooms, which can remove impurities and odor and keep the taste of mushrooms pure.
7. Add oil to the pot, heat it, add minced garlic and stir-fry until fragrant, then add mushrooms and stir-fry for about 1 minute.
8. Add rape, add oyster sauce, pour in a little starch, stir-fry evenly on high fire, turn off the fire and serve.
Materials required for frying yam: 1 yam, half carrot, 1 pepper, proper amount of auricularia auricula, proper amount of oil and salt, 2 slices of ginger, 3 cloves of garlic, 1 teaspoon of chicken essence, and proper amount of water starch.
Practice steps:
1. Auricularia auricula is soaked in warm water in advance, and carrots are peeled. Scrape the skin of the yam again. When scraping the skin of Chinese yam, it is best to bring disposable gloves to prevent the juice of Chinese yam from getting on your hands and being allergic and itchy.
2. Cut the yam slices with an oblique knife, put the yam slices in clear water and soak them in a few drops of white vinegar to prevent the yam from oxidation and blackening.
3. Cut the carrot into sections with an oblique knife, then cut it into rhombic pieces, remove the stalks and seeds from the pepper, cut it into rhombic pieces, cut the ginger into grains, pat the garlic and chop it.
4. Add water to the pot to boil, and the yam is boiled for about 2 minutes, and the yam is transparent. Immediately after taking it out, put it in cold water for cooling, and take it out and drain it for later use.
5. Boil the water in the pot again, add the fungus blanching water 1-2 minutes, take out the fungus and drain the water for later use.
6. Add oil to the pot and heat it. Add ginger and minced garlic and stir-fry until fragrant.
7. Add carrot slices, pepper slices and fungus, stir-fry over high fire, and stir-fry carrots until the color becomes dark.
8. Stir-fry the tablets over high fire, add salt and chicken essence, stir well, pour in appropriate amount of starch, stir well over high fire, turn off the fire and serve. A plate of brightly colored, light and delicious fried yam is ready.
Ingredients for stir-frying tomatoes with Chinese cabbage: 12 Chinese cabbage, 2 tomatoes, proper amount of oil and salt, 2 cloves of garlic,
Practice steps:
1. Peel the leaves of cabbage, rinse them, drain the water, and then tear them into pieces by hand.
2. Wash the tomatoes and cut them in half, cut off the pedicels, and then cut the tomatoes into blocks.
3. Boil the water in the pot, add a little salt and a few drops of oil, then blanch the cabbage until the color becomes darker. When scalding cabbage, add a little salt and oil to the water to make the cabbage greener. Don't blanch the cabbage for too long until the color becomes dark.
4. Take out the cabbage, cool it in cold water, and take it out and control the water for later use. Blanching Chinese cabbage and cooling it in cold water can keep the crisp and tender taste of Chinese cabbage.
5. Add oil to the pot and heat it. Add minced garlic and stir-fry until fragrant.
6. Add tomatoes, stir-fry tomatoes until soft, and stir-fry water.
7. Add cabbage and salt, stir fry quickly and evenly, turn off the fire and serve.
Materials required for spiced edamame: edamame 1 kg, appropriate amount of salt, several pieces of pepper 10, 2 pieces of aniseed, 3-4 pieces of cinnamon 1 section, fragrant leaves and 2-3 pieces of dried pepper.
Practice steps:
1. Put the bought edamame in clean water, rub the edamame several times by hand to remove fluff and impurities on the surface of edamame, then rinse the edamame and drain the water.
2. Pick off the half-hook end of the edamame, and tear off the long line in the middle of the pod, so that all the edamame are picked out, so that the edamame is easy to taste and cook, and the cooking time is shortened, so that the edamame will not be cooked for a long time and the color will not turn yellow. Just choose to remove one side of the pod silk, and both sides of the pod silk will burst easily when cooking.
3. Prepare seasonings, such as pepper, aniseed (star anise), cinnamon, dried pepper and fragrant leaves. Just put a small piece of cinnamon, it's too bitter.
4. add water to the pot, the amount of water can be less than that of edamame, add seasoning and then add salt. The amount of salt is more than usual, and the taste of salt is heavier, so you can taste it soon. Boil the water in the pot for 5 minutes to make the flavor of the seasoning fully boil.
5. Add edamame, bring to a boil, and cook on medium heat for about 12 minutes. Don't cover the pot when cooking, cover the pot to cook edamame. Soybeans turn yellow easily. After cooking, turn off the fire and don't take it out. Put it in the pot 1 hour for seasoning. Time is over, take it out and eat it. It tastes good and the color is good.
Stir-fried amaranth with garlic Ingredients: amaranth 500g, proper amount of oil and salt, 3 cloves of garlic, 1 teaspoon of chicken essence,
Practice steps:
1. When selecting amaranth, you can pinch the roots a little, and the fresh amaranth can be pinched off, and it is tender and crisp. Old amaranth is not easy to cut. The leaves are dark in color and rich in nutrition. Amaranth with muddy roots is fresher and more storable. Although the washed amaranth looks clean, it is not easy to keep. It is best to eat it the same day after buying it home.
2. First select the older part of the amaranth stem, and then wash the amaranth.
3. Peel the garlic and cut it into pieces.
4. Boil the pot with water, add a little salt, then pour a little oil, blanch the amaranth 1 min, take it out, put it in cold water, take it out and drain it.
5. When the amaranth is blanched, adding a little salt and oil to the water will make the amaranth greener. Putting it in cold water can keep the crisp taste of amaranth, and blanching can also remove most oxalic acid from amaranth.
6. Heat the pan with oil, add minced garlic and chopped amaranth, stir-fry evenly over high fire, add salt and a little chicken essence, stir-fry evenly quickly, turn off the fire and serve.