Materials for Yutu to welcome the New Year:
Ingredients: 250g tofu (North)
Seasoning: 3 grams of sugar, 3 grams of white vinegar, 5 grams of onion, 3 grams of ginger, 3 grams of garlic (white skin), and 0/0 gram of soy sauce.
Characteristics of Jade Rabbit in Welcoming the New Year:
Low in oil and cholesterol, it has an annual taste and is light and refreshing.
Teach you how to make Jade Rabbit welcome the New Year, and how to make Jade Rabbit welcome the New Year.
1. Cut the tofu into rabbit shapes for later use;
2. Cut onion, ginger and garlic into fine powder;
3. Mix soy sauce, broth, sugar, white vinegar, onion, ginger and minced garlic into low-calorie sauce;
Decorate the rabbit-shaped tofu on the plate and dip it in the juice when eating.
The practice of sweet honey introduces the food and its function in detail: dessert/dessert New Year's Eve cookbook for the elderly.
Taste: sweet technology: cooked and fried
Sweet honey making materials:
Ingredients: lotus root1000g
Accessories: 250g of glutinous rice and 50g of wheat flour.
Seasoning: sugar 100g, honey 50g, lard 15g (refined) and osmanthus 5g.
The characteristics of sweet honey:
Sweet and waxy, it can be used as beet and dessert.
Teach you how to make honey, and how to make honey is delicious.
1. Wash the glutinous rice and put it in a basket to dry; 2. Wash the old lotus root, and drain it with one end cut upside down; 3. Pour the glutinous rice into the lotus root hole and tap the cut end face several times with the handle; 4. Put it in a cage, steam it with strong fire for 40 to 50 minutes, then take it out and chill it with cold water; 5. Scrape off the skin and cut into pieces of 1 cm; 6. Dip in dry flour, fry in warm oil until golden brown, and put it in the pot; 7. White sugar and honey are slightly boiled into syrup with slow fire, topped with cooked lard and sprinkled with osmanthus; 8. Stir-fry until the sugar juice is tightly wrapped by lotus root slices.
Tips for making sweet honey:
The lotus root in the main ingredient should be the old lotus root.
Tips-Health Tips:
Health care recipes for middle-aged and elderly people
The method of steaming pigeon with Angelica sinensis and Astragalus membranaceus introduced the cuisine and its effects in detail: the recipe of invigorating qi and blood and the recipe of tonifying deficiency and strengthening the body at New Year's Eve.
Taste: salty and delicious. Technology: steaming
Ingredients of steamed pigeon with angelica sinensis and astragalus membranaceus;
Ingredients: 300g squab.
Accessories: Angelica 20g, Astragalus 20g, Lycium barbarum 20g.
Seasoning: 5g of white wine, 5g of ginger, 5g of sesame oil and 3g of salt.
Teach you how to steam pigeon with angelica and astragalus, and how to steam pigeon with angelica and astragalus.
1. Slaughter pigeons, wash them with hot water, and mix well with salt;
2. Put Angelica sinensis, Astragalus membranaceus and Lycium barbarum into a bowl and inject boiling water to make the aroma overflow;
3. Put pigeon, angelica, astragalus root and wolfberry fruit into a steaming bowl, add wine, ginger and sesame oil, and inject water (to soak pigeon meat), then steam in a pot;
4. After steaming on high fire 1 hour, steam on low fire for half an hour.
Pie-food phase grams:
Astragalus membranaceus: Astragalus membranaceus hates cortex Dictamni, which is anti-veratrum, afraid of trogopterori and windproof.
Lycium barbarum: Generally speaking, Lycium barbarum should not be eaten with too many warm tea supplements such as longan, red ginseng and jujube.
"The Practice of Living for a Hundred Years" introduces the cuisine and its function in detail: Cantonese New Year's Eve.
Taste: salty and delicious. Technology: stew
Production materials with a long life of one hundred years:
Ingredients: 500g of noodles (standard flour), 225g of shrimp, 50g of sea cucumber, barbecued pork100g, and pea sprouts150g.
Accessories: Lentinus edodes (fresh) 150g.
Seasoning: green onion 10g, ginger 5g, starch (corn) 5g, salt 4g and pepper 4g.
Teach you how to live for a hundred years and how to live for a hundred years.
1. Wash the shrimp first, dry it, cut the back, and mix a little starch;
2. Barbecued pork slices;
3. Tear off the old tendons from the bowls and pods;
4. After cleaning the viscera of sea cucumber, cook it with 3 bowls of water, 1 tablespoon of wine and a little onion ginger for 5 minutes, then take it out, then cut it in half and slice it obliquely;
5. Stir-fry onion slices with 3 tablespoons of oil, then add mushrooms and sea cucumbers, then add all seasonings to boil, and finally add shrimps and barbecued pork;
6. Prepare a pot of water to boil, add noodles to cook, take them out, put them in a bowl, and then pour in the cooked three fresh ingredients.
The secret of longevity:
1. Three fresh ingredients can be used as long as there are meat slices and any two kinds of seafood, without certain restrictions. Besides shrimp and sea cucumber, cuttlefish and squid can also be used.
2. Noodles can be quantified according to the number of people;
3. Boil the noodles separately, and then mix with the ingredients to avoid the noodle soup from being undercooked.
Pie-food phase grams:
Shrimp: Shrimp should not be eaten with some fruits. Shrimp is rich in nutrients such as protein and calcium. If you eat with fruits containing tannic acid such as grapes, pomegranate, hawthorn and persimmon, not only will the nutritional value of protein decrease, but tannic acid will combine with calcium ions to form insoluble conjugates, which will stimulate the gastrointestinal tract and cause discomfort, vomiting, dizziness, nausea, abdominal pain and diarrhea. Seafood should be eaten with these fruits at least 2 hours apart.
Sea cucumber: Sea cucumber should not be eaten with licorice and vinegar.
These dishes should be ok, light in taste, suitable for the elderly and should meet your requirements.