In fact, there are five kinds of ingredients in life that are the key to calcium supplementation. The calcium content in plants is much higher than that in milk, which is more easily absorbed by human body. Let's see what the dishes are.
Kelp is a common food in life, rich in carbohydrates and vitamin C, and the calcium content in kelp is as high as 1 177 mg per 100 g, so eating more kelp in life can supplement the calcium needed by human body.
1. Chop a pig bone into pieces, a carrot into hob pieces, and a kelp silk, and put them together in a basin for later use. Slice a small piece of ginger, cut half an onion into sections, and then add 2 pieces of star anise, a few pieces of pepper and a few pieces of dried red pepper.
2. Boil water in the pot, pour cold water into the pig bones, add cooking wine to remove fishy smell, skim the floating foam after boiling, cook for two minutes, remove the water, add a little cooking oil to another pot, add onion, ginger and aniseed, stir-fry for one minute, and add appropriate amount of water.
3. Bring boiling water to a large fire, add salt 5g, pepper 1g and sugar 1g to make it fresh, add two red dates, add carrots and kelp, continue to boil water, then pour into the pressure cooker, cover the lid, stew for 5 minutes, and aerate for 3 minutes.
4. Prepare a casserole, pour in the pressed big bones and side dishes, add 2 grams of chicken powder to refresh, boil over high fire to pick out onions, ginger and aniseed so as not to affect the taste, cook for about one minute, turn off the heat, add a little parsley and serve delicious.
Auricularia auricula, also known as black vegetables, cloud ears and so on. You can cook it alone or with other side dishes. The taste is tender and delicious, and it has the reputation of "meat in vegetarian dishes" among the people. According to experts' determination, every100g of auricularia auricula contains 357 mg of calcium, which can be supplemented by regular consumption.
1. Peel two pieces of green pepper and cut them into rhombic pieces, cut half of red pepper into triangular pieces, and cut half of onion into small pieces. Tear a handful of soaked black fungus into small pieces by hand, drain it and put it in another pot.
2. Beat 3 eggs in a small pot, add a little salt, add a few drops of balsamic vinegar to remove the fishy smell and increase the fragrance, then stir them evenly with chopsticks, cut a few pieces of garlic into garlic slices, and cut an onion into horseshoe slices for later use.
3. Heat the wok and add cooking oil. When the oil is hot, pour in the egg mixture and stir with a spoon. After the eggs are solidified, pour out and control the oil. Then add a little cooking oil, add onion and garlic until fragrant, add green pepper and onion, stir fry quickly, add light soy sauce to taste, then add soaked fungus, stir fry quickly for a few times, leave the pot and start seasoning.
4. Add the right amount of salt, chicken powder and sugar, pour in the eggs after controlling the oil, break the big eggs with a spoon, stir fry quickly for a while, and melt all the seasonings. Stir-fry for ten seconds and it will be delicious.
Porphyra is the highest yield cultivated seaweed in the world, and it is also a common food in life. Porphyra is rich in protein, carbohydrates, vitamins and minerals, and has high nutritional value. According to experts' statistics, the calcium content in laver per100g can reach 264mg. Porphyra can be used for cooking and soup, and it tastes good.
1. Put a bag of laver in a pot, add warm water of about 40 degrees, soak for 5 minutes, cut 3 shallots into chopped green onion, prepare 5 female eggs, put them in the pot, add salt to taste, add a little white vinegar to remove fishy smell, stir them evenly with chopsticks, and then break them up, then pour in chopped green onion and stir them evenly for later use.
2. Pour the soaked laver into the colander, squeeze the water by hand, put it on the chopping board, cut it twice, then put it into the egg liquid and stir it evenly with chopsticks to make the eggs evenly wrapped on the laver.
3. Add cooking oil to the pan, first wet the pan to prevent the eggs from sticking to the pan, pour laver and eggs into the wok after the oil is hot, shake the wok to make the eggs heated evenly, gently push with a shovel, turn the pan over after the eggs are set up, pound the eggs with a shovel and start seasoning;
4. Sprinkle a little salt first, then pour in a little steamed fish and soy sauce, stir-fry evenly with a shovel, so that the eggs are fully flavored, stir-fry quickly for 30 seconds on high fire, and finally add a little sesame oil to enhance the fragrance, stir-fry a few times simply, and you can eat delicious.
Shepherd's purse Shepherd's purse is a seasonal dish in spring, which contains many nutrients such as protein, fat, carotene and various minerals. Capsella bursa-pastoris contains 294 mg of calcium per kloc-0/00g, which is one of the vegetables with high calcium content.
1. Prepare 400g of wild shepherd's purse, wash it, put it in a pot, add a proper amount of vegetable oil, lock the moisture of shepherd's purse, mix well with your hands, add a proper amount of flour, and shake well without sticking your hands.
2. Boil the water in the pot, put on the grate and spread the steamer cloth. After the water boils, spread out the mixed shepherd's purse, preferably evenly, and steam for 5 minutes on medium heat.
3. At this time of steaming, adjust the juice, prepare a few pieces of garlic, cut into minced garlic, put them in the pot, cut the red pepper in half and cut them into small pieces, put them together with minced garlic, add 10g sesame oil, 5g red oil, 5g spicy fresh dew, 5g soy sauce, and mix well with chopsticks.
4. When the time is up, take out the steamed shepherd's purse, put it in a vegetable mixing basin, shake it quickly with chopsticks, sprinkle a little salt into the bottom flavor, stir the basin and put it in a plate, and finally pour the juice evenly on the shepherd's purse, which is delicious.
Yuba, also known as tofu, is a traditional bean food of Han nationality. It has a strong bean flavor, rich in protein and various nutrients, of which the calcium content is 77 mg per 100 grams. It can be fried, fried, steamed and cooled, and it tastes good.
1. Prepare a handful of yuba, soak it in warm water in advance, cut it into 3cm long sections, cut two green peppers into diamond-shaped blocks, cut half red peppers into diamond-shaped blocks, cut a handful of soaked black fungus, cut a section of green onions into horseshoes, cut two garlic into garlic slices, and grab a handful of dried red peppers for later use.
2. Boil the water in the pot, add a spoonful of salt, add the yuba after the water boils, pour out the water after the water boils again, and blanch the yuba to remove the beany smell inside.
3. Add a little cooking oil to another pot, pour in onion, garlic and dried red pepper and stir-fry until fragrant. Stir-fry garlic, add 5g oyster sauce, pour in red pepper and black fungus, stir fry a few times quickly, pour in half a spoonful of water and start seasoning.
4. Add 2g of salt, 1 g of chicken powder, 1 g of pepper and 1 g of white sugar for fresh squeezing, add a few drops of soy sauce for coloring, pour in yuba, add a little water starch and sesame oil, stir fry quickly for a few times, slowly collect the soup, and then turn off the fire and put it on the plate.