1. Braised pork bone with Radix Puerariae
Raw materials: 500g of kudzuvine root, 700g of pig bone, 4-5 pieces of red dates, half of dried tangerine peel and 2-3 pieces of ginger.
1, Jujube is pitted, cleaned, Pueraria lobata is peeled and cleaned, and dried tangerine peel is soaked in clear water for a period of time, during which the foam on the epidermis is removed.
2. Wash and chop pig bones. Then put it in a clay pot filled with ginger, add 3000 ml of clear water (about 12 bowl of water), boil it with strong fire, stew it with slow fire for 3 hours, and add a proper amount of salt and a little oil.
Second, mushroom cabbage.
Ingredients: Chinese cabbage, mushrooms, chives, ginger, salt, sugar, starch, chicken essence and monosodium glutamate.
1, heat the oil on the pan to 80%. Put the cabbage in a slightly fried dish for later use; Wash the pot and put it on the fire. Add oil and heat to 80% heat, then add onion and Jiang Mo and saute until fragrant. Then stir-fry the mushrooms in the pan for about a minute.
2. Then put the cabbage into the pot, add a little salt and sugar, put a few spoonfuls of water into the pot, simmer for 6 minutes, then thicken the juice, add monosodium glutamate and mix well.
Third, stir-fry bitter gourd.
Ingredients: 500g of bitter gourd, 50g of peanut oil, 4g of salt, 0g of cooking wine10g, 2g of monosodium glutamate and 5g of sesame oil.
1. Wash bitter gourd with clear water, cut it in half, remove the pulp and seeds, cut it into strips with a length of 5cm and a width of 1cm, put it in a boiling water pot, and take it out to control the moisture.
2. Put the net pot on the fire, put peanut oil until it is 80% mature, add bitter gourd strips and stir-fry for a few minutes, add salt, cooking wine, monosodium glutamate, pour sesame oil and serve.
4. stir-fried cashews with celery and lily
Raw materials: celery 100g, lily 50g, carrot 50g, cashew 50g, salt, sugar and edible oil.
1. Cut off the head and tail of the lily and divide it into several petals. Wash celery and dice. Wash carrots and cut them into thin slices. Add cooking oil to the wok, add cashew nuts with cold oil and low heat, fry until crisp, and then take out the oil control for later use.
2. Pour out half of the oil, heat the remaining oil with high fire, add carrots and diced celery, and stir-fry for about 1 minute.
3. Add lily, a little salt and sugar, stir-fry for about 1 minute, turn off the fire, sprinkle with cashews, and mix well to serve.
Precautions:
1, sesame sauce mixed with spinach
Sesame paste is a "treasure house" of calcium, containing 870 mg of calcium per 100 g, which is higher than that of beans and vegetables. Vitamin K rich in spinach is the formation factor of bone calcium. If vitamin K is supplemented at the same time, the effect of calcium supplementation can be greatly improved and calcium deposition in bones can be promoted. Sesame sauce mixed with spinach, fragrant but not greasy, is an excellent cold dish for calcium supplementation.
2. Stewed trotters with soybeans
Soybean is rich in calcium, and trotters are rich in collagen, which can be used as the skeleton of calcium deposition and is more conducive to the absorption of calcium in soybean. Need to be reminded that pig's trotters are high in saturated fat and should not be eaten often.
3. scrambled eggs with green peppers
Eggs contain high-quality protein and high calcium content, while green peppers are rich in vitamin C. If fried together, not only the color looks good, but also the absorption rate of calcium can be improved.