Many people will say: "Money is hard to buy old and thin", which means that when you are old, being thin is not as good as being fat. The usual diet is to eat almost no meat, and eat vegetarian food for every meal, worrying that obesity is not good for your health.
Don't you know that this practice is not very good for the elderly, because with the increase of age, the absorption and digestion ability of the elderly will gradually decline, and the protein of the body will also be lost in large quantities, resulting in muscle atrophy and decreased body resistance, which will bring many health problems.
Therefore, the older you get, the more you should eat meat and ensure that you have enough nutrition every day, so that your body will be healthier. Middle-aged and elderly people should also pay attention to eating meat. Not all meat can be eaten, and it is best to "have more white meat and less red meat and less fat". Today, I will share with you five kinds of meat dishes suitable for middle-aged and elderly people to make you eat healthier. Let's take a look at them together.
First of all, beef
Beef is a good nutrient, rich in protein and amino acids, which is very beneficial to human absorption. Chinese medicine believes that eating beef regularly can nourish the spleen and stomach, strengthen tendons and bones, and obviously improve osteoporosis and leg weakness caused by calcium deficiency in the elderly.
Recommended recipe: Sauced beef
1. Prepare about 2 kg of fresh beef, make several cuts on the surface of the beef with a knife to make it tasty, marinate the beef in a pot, add salt, pepper, dried pepper, a tablespoon of cooking wine, green onion and ginger to the beef, mix well, seal it with plastic wrap and marinate it for 3 to 5 hours to make the beef tasty.
2. Next, prepare spices: two star anise, a small piece of cinnamon, a cardamom, a small piece of galangal, an angelica dahurica, a little clove, tsaoko, rapeseed, fennel, a handful of dried peppers, a few fragrant leaves, two pieces of dried tangerine peel and a hawthorn, and wrap them in gauze for later use.
3. Mix a sauce below: add a spoonful of pillar sauce, two spoons of seafood sauce, a spoonful of sweet noodle sauce, a spoonful of bean curd, add half a spoonful of scallion oil, and stir with a spoon to melt.
4. Heat the wok, add a spoonful of cooking oil, pour the sauce, stir-fry until fragrant, add a few prickly ash and stir-fry until fragrant, add clear water, add half a bowl of braised soy sauce, if not braised, add some braised soy sauce, add salt after boiling, and add chicken essence to make it fresh and tender.
5. Add the marinated beef again, add a can of beer to remove the fishy smell and enhance the fragrance, then add ginger slices and shallots, boil the soup with high fire, pour it into the casserole, turn the fire to low heat after boiling, continue to stew for one hour, and then stew again after turning off the fire 1 hour.
6. It's time to take out the pickled beef, put it on the chopping block, cut it into thin slices, put it on a plate, and finally pour some sesame oil on it before serving.
Duck meat is an excellent dish on the table, and it is also an excellent food for people to supplement. Data show that the nutritional value of duck meat is similar to that of chicken meat. Duck meat is a cool food, especially suitable for eating in summer, and has the dietotherapy effects of nourishing, nourishing stomach and tonifying kidney.
1. Prepare two duck legs, wash them, cut them into small pieces, put them into a small pot, cut the scallion into half pieces, cut the ginger into small pieces, put them together with the scallion, add 2 pieces of star anise, a handful of pepper, a small piece of cinnamon, a few pieces of fragrant leaves for later use, cut one green pepper into hob pieces, and cut the red pepper into triangular pieces for color matching.
2. Boil the water in the pot, add cooking wine to remove the fishy smell, add duck meat in cold water, turn it over with a spoon several times, skim the floating foam after the water boils, blanch for about 2 minutes, remove and drain.
3. Add half a spoonful of cooking oil to another pot, pour the duck meat and stir fry for a while, stir fry the water in the duck meat, and pour out the oil control for later use.
4. Add a little cooking oil to another pot, add onion and ginger until fragrant, add 5g red bean paste, stir-fry until it melts, pour in duck meat, stir-fry a few times, pour in a can of beer, then add a proper amount of water to cover the duck meat.
5. Add 3 grams of salt, 1 g of white sugar freshly squeezed, 10 g of soy sauce, 3 grams of soy sauce to color, stir and melt, add 10 g of chafing dish bottom material, cover the lid and simmer for 20 minutes.
6. When the time is up, pick out the onions, ginger and aniseed so as not to affect the taste. Add a handful of garlic, slowly collect the soup, add 2 grams of monosodium glutamate, pour in green pepper and stir fry quickly for one minute. After cutting the green and red peppers, turn off the heat and put them on the plate.
Fish is nutritious, rich in protein, folic acid and vitamins, as well as trace elements such as iron, calcium and phosphorus. The meat is tender and delicious, suitable for all ages, and has the function of nourishing and strengthening the stomach.
1. Remove viscera and scales from a perch, cut it twice from the back to facilitate the perch to taste, put it in a basin, sprinkle with a little salt, wipe it evenly with your hands, remove the mucus and fishy smell of the fish, and then add clean water to wash it for later use.
2. Put shredded ginger and shredded onion into a pot, add a little cooking wine, squeeze out the onion ginger juice by hand, pour it on the bass and smear it evenly, which can also play a role in removing fishy smell. Then put the onion in the fish's stomach and marinate it for 3 to 5 minutes to let the fish taste slowly.
3. Prepare two onions and cut them into shreds, four to five ginger and half a red pepper into shreds, and soak them together in a pot for three minutes. After the fish is salted, prepare a plate, put a little onion and ginger, and put the bass on it.
4. Boil the water in the pot, open the grate, add the bass and steam for eight minutes. Then take out the steamed bass, control the excess soup, add a little shredded red pepper, shredded onion and shredded ginger, pour in 200 degrees hot oil to stimulate the fragrance, and finally pour in steamed fish and soy sauce to taste, and serve.
Shrimp has extremely high nutritional value. The content of protein is several times or even ten times that of fish, eggs and milk. Rich in taurine, potassium, iodine, magnesium, phosphorus and other trace elements and vitamin A, regular consumption can enhance immunity and prevent arteriosclerosis.
1. Prepare half a catty of river shrimp, put it in the pot, add 1g salt, 0.5g pepper and 1g sugar to remove the fishy smell in the cooking wine, add a few slices of ginger onion, put it in the pot, stir evenly, and marinate for 10 minute to make the river shrimp have a fishy smell.
2. Wash 6 green peppers, remove the roots first, and then cut into pieces obliquely. Half of the green peppers are cut into strips and put in the pot to avoid being too spicy. Half of the red pepper is also cut into strips and put in the pot with the green pepper. 3 cut garlic into garlic slices, ginger into ginger slices and garlic slices, and then grab a handful of dried red peppers for later use.
3. Pour the cooking oil into the pot, pour the pickled river shrimp into the colander to control the humidity, pick out the onion and ginger, add the river shrimp when the oil temperature reaches 50% heat, turn it over with a spoon for a few times, fry for two minutes on medium heat until the river shrimp is golden and crisp, and pour it into the colander to control the oil.
4. Leave a little base oil in the pot, add ginger, garlic and dried red pepper to stir fry, garlic to stir fry, and then add green pepper to stir fry quickly. Stir-fry the green and red peppers for a while until they are raw, pour in the fried shrimps, take fire from the pan and start seasoning.
5. Add 2 grams of salt and 1 gram of sugar to make it tender, and 3 grams of extremely fresh taste is poured from the side of the pot. Stir-fry quickly for 20 seconds, so that the seasoning and dishes are fully blended, and then turn off the heat and put on the plate.
Chicken breast, also known as chicken breast, contains high protein and is easily absorbed and utilized by the human body. Regular consumption can enhance physical strength, keep fit and improve memory function.
1. Prepare two small pieces of chicken breast, cut it into strips first, then dice it with a knife, put it in a pot, add salt to taste, add a little cooking wine to remove the fishy smell, add a little oyster sauce, add a spoonful of corn starch, and finally add a little cooking oil, grab it evenly by hand, and let the diced meat taste slowly.
2. Slice half an onion, a small piece of ginger, a few pieces of garlic, a small piece of green pepper, a piece of red pepper and half an onion. Hold it with your hands and put it with the green and red peppers.
3. Prepare a small bowl, add 5g of tomato sauce, soy sauce 10g, balsamic vinegar 10g, 3g of sugar, 2g of salt, 5g of pepper 1g, and 5g of corn starch, and add a proper amount of clear water, and stir evenly for later use.
4. Heat the wok and pour in the cooking oil. When the oil temperature rises to 60%, add the chicken breast, fry the chicken until the skin is golden, and take it out. When the oil temperature rises, add the diced chicken, fry for 15 seconds, and then pour out the oil control.
5. Leave a little base oil in the pot, pour in onion, ginger and garlic until fragrant, then pour in green pepper and onion slices and continue to stir fry, then pour in the prepared juice, boil over high fire, add the fried diced chicken, stir fry evenly, and wrap the diced chicken evenly in the soup. Stir-fry quickly for a few times, then turn off the heat and plate.
So the older you get, the more you want to eat meat! In the choice of meat, you can choose the above five ingredients and try to avoid choosing pork or fat. Recommended for middle-aged and elderly people: In order to be healthy, eat more of these five kinds of meat at ordinary times, with strong hands and feet. The more they eat, the healthier they are.