'6 kinds of high potassium foods' list, eat according to, prevent sleepiness, good spirit, healthy and smooth summer
It is about to enter the dog days. This is the most difficult day in summer. The sun is like fire. If you move a little, you will sweat profusely. A lot of sweat will not only take away the water in the body, but also the potassium in the body will be lost, which will lead to fatigue, lethargy, etc. symptom. Therefore, potassium supplementation before and after entering ambush must be taken seriously!
It can be supplemented and adjusted in our daily diet. Today, Ronger has compiled a list of "High Potassium Foods", which can help you supplement potassium and other nutrients at the same time. Let's take a look!
mushroom
Recommended Recipe【Fried Pork Belly with Mushrooms】
Ingredients: pork belly, mouth mushroom, millet pepper, ginger and garlic
Sliced pork belly;
Cut millet pepper into rings, mince ginger and garlic;
Wash the mushrooms, remove the stems, and cut them into slices with a knife;
Pour an appropriate amount of water into the pot, add a teaspoon of salt, pour in the cut mushrooms, blanch for 1-2 minutes, remove and drain the water for later use;
Pour oil into the pot and heat it up, pour in ginger and garlic and saute until fragrant, pour in pork belly and stir-fry, add millet pepper after slightly yellowing, then add blanched mushrooms, add a spoonful of soy sauce, a spoonful of oyster sauce, and finally add Add a pinch of salt and stir fry for 1-2 minutes.
seaweed
Recommended Recipe【Seaweed Egg Drop Soup】
Ingredients: seaweed, eggs, chopped green onion, salt, sesame oil
Tear the seaweed into small pieces, beat the eggs one by one and stir well for later use, and cut the green onion into chopped green onion;
Add an appropriate amount of water to the pot and bring to a boil, add the seaweed and bring to a boil, then turn off the heat, pour the egg liquid into the pot in a circle, wait for the eggs to form egg drop, add salt, sesame oil, and sprinkle with appropriate amount of chopped green onion. Enjoy!
Tremella
Recommended Recipe【White Fungus Soup】
Ingredients: 2 white fungus, 2 spoons of starch, red dates, 1 gram of salt
Soak Tremella first, 2 Tremella and 2 tablespoons of starch are soaked in cold water for 1 hour in advance. Cold water is easier to make glue than hot water. This is the first point to make it sticky;
First cut off the roots of the foamed white fungus, tear them into small pieces, and then wash them repeatedly with clean water. Tear off the small pieces and cut off the roots are the second sticky point;
Pour the washed white fungus into the casserole, add an appropriate amount of cold water, the ratio of white fungus and water is 1:5, and cold water is the third point we should pay attention to, cover the lid and cook for 10 minutes;
At this time, we prepare a few red dates. After cleaning, cut them in half and remove the core, and heat them in water for 5 minutes;
We take a pair of chopsticks and stir quickly in the casserole for 15 seconds, and use chopsticks to stir in circles. This is the fourth point to make it more viscous;
Finally, add red dates and 40 grams of rock sugar, cover and turn to low heat and continue to cook for 20 minutes. When the time is up, the white fungus has been completely cooked and some are sticky. We add 1 gram of salt to the white fungus and mix. After mixing, the sweetness is more prominent;
Finally, cover the lid and simmer for 10 minutes. The white fungus is more obvious now. After cooling down, the soup will become more and more viscous, and the color will gradually deepen a lot. Use a spoon to gently scoop up the white fungus soup. When you fall down, you can see that it is very viscous;
As long as you master the above 4 tips, you can cook a super sticky white fungus soup in 30 minutes without using a few hours of firepower and various heat preservation functions, which is simple and fast.
shrimp skin
Recommended recipe [leek box]
Ingredients: 500 grams of all-purpose flour, 3 grams of salt, 1 gram of yeast, 130 grams of cold water, 120 grams of boiling water, 4 eggs, 1 leek, 1 tablespoon of cooking oil, 1 handful of dried shrimp, 1 tablespoon of pepper, 1 tablespoon of oyster sauce , a little ginger
First come and knead the noodles: 500 grams of all-purpose flour, 3 grams of salt, 1 gram of yeast, adding a little yeast here is not for fermentation, but mainly to change the taste, and it will taste softer;
After mixing well, first add 130 grams of cold water, then add 120 grams of boiling water, the cake made of half-hot noodles is more soft, even if it is cooled, it will not become hard. , firstly knead into a dough, do not need to knead it smoothly, cover it with plastic wrap and let it rest for 10 minutes;
It is very simple to knead the dough after 10 minutes. It can be kneaded into a smooth dough with moderate hardness and softness in three or two times, then cover it with plastic wrap and continue to wake up for 1 hour;
We will deal with the leeks during the time of waking up the noodles. First, pick out all the rotten leaves, pick them clean, and then wash them. After washing, control the moisture first;
When the chives are dry, let’s soak a handful of dried shrimps. Soak them in warm water for about 10 minutes. I use slightly larger dried shrimps.
Then put 4 eggs into the bowl, stir and set aside;
Heat the oil in a pot, you can pour a little more. After the oil is hot, turn to low heat and pour in the egg mixture. Then use chopsticks to draw circles in one direction. After frying, the eggs are broken. I like to fry eggs. If the egg is a little older, it will taste more fragrant. Fry the egg until the surface of the egg is slightly burnt, then turn off the heat and let it cool;
At this time, our dried shrimps are also soaked, pour them out and drain the water and then chop them up. Add some dried shrimps to the leek box, it will taste more fresh, and put it up for later use after cutting;
Next, let's cut the leeks. The water must be dried before cutting the leeks, otherwise it will be easy to get out of water, and it will not be easy to pack when waiting for a while. After all the leeks are cut, put them in a large bowl, and add 1 large first. Spoon cooking oil and mix well, adding cooking oil can lock the moisture and prevent the leeks from coming out of water;
Then pour in the dried shrimp and eggs, then add a spoonful of salt, a spoonful of pepper, a spoonful of oyster sauce, and a little minced ginger to taste. After stirring evenly, our leek stuffing is ready;
Then wait for the dough. After waking up, the dough is very soft. Take it out and put it on the cutting board. Remember to sprinkle dry flour on the cutting board in advance to prevent sticking. Then knead the dough a little bit, about a 2 minutes is enough, after kneading, directly knead into long strips;
Then divide into equal-sized doughs, sprinkle some dry flour to prevent sticking, then flatten each small dose with the palm of your hand, and then wrap it with plastic wrap to prevent the surface from drying out;
Now you can start rolling the dough. Take a dough and roll it out thinly. The dough can be rolled a little thinner. If it is too thick, it will not be easy to cook except for the taste. Put a tablespoon of chive filling in the middle of the dough;
Then fold the dough in half and seal it up. You can press it directly on the cutting board, or you can put the stuffing and pinch the middle together, and then pinch the two sides separately. You can squeeze them all tightly. The embryo is ready;
I have done a lot today. I also pinched a few boxes with lace. After pinching, it can be baked. Heat oil in a pot, brush a thin layer of oil on it, put it in the leek box and put it in the leek box. Slow frying, you can cover the pot, it will cook faster, fry until one side is shaped and colored, and then flip the other side, until the leek box becomes bulging and both sides are charred, then you can take out the pot;
This leek box is still very easy to cook. As long as the skin is thin, you can turn it over with the lid on for two minutes, and continue to cook for two minutes before the pot is out. The fragrant leek box is ready;
The leek box that was just out of the pot tasted a little crunchy. The skin was thin and the filling was large. The outside was coke and the inside was tender. It tasted super fragrant, but it was also delicious after a while. It will never become hard when it gets cold. When you break it open, it is full of stuffing. Eat it together with eggs, chives, and dried shrimp. Not only is the color beautiful, but the taste is also super fresh. If you like it, try it quickly.
edamame
Recommended Recipe【Edamame Scrambled Eggs】
Ingredients: 5 eggs, 300g edamame, green pepper, chopped green onion
Wash the fresh edamame with water, and then control the moisture for later use.
Then prepare 2 green peppers, cut them into small circles, and then cut two shallots into chopped green onions, then pack them together and put them aside.
Beat 5 eggs in a bowl, add 1 tablespoon of salt to taste, then beat well.
Then pour the oil in the pot, stir fry the edamame when the oil is hot, and the color of the edamame will turn green after 2 minutes of frying. At this time, add 1 tablespoon of salt to taste, continue to fry the edamame, and add a tablespoon when frying the beans. Salt, it will cook faster.
When there are small oil bubbles around the edamame, it means that the beans are almost cooked. Then use a spatula to flatten the edamame in the pot, and then pour the egg liquid to spread the eggs.
Rotate the pot to spread the eggs slowly, remember to use medium and low heat to slowly solidify the egg liquid, so that it is not easy to paste.
After all solidified, add green peppers and chopped green onion, then turn over and fry on both sides. I like to fry the eggs a little older, and it feels more fragrant.
Finally, cut it into small pieces with a spatula and then put it on the pan.
If you have obsessive-compulsive disorder and want to spread a complete egg pancake, you must spread it slowly with low heat. Wait until the egg liquid on the surface begins to solidify and then turn it over to get a complete egg pancake.
The fragrant and sweet scrambled eggs with edamame are ready. This dish is very simple. Some people choose to boil the edamame in water and cook the eggs directly. worse. I only put salt in this dish, and no other seasonings, because what I eat is the freshness of eggs and the tenderness of edamame, and the original taste will be more delicious.
peanut
Recommended Recipe【Cold Peanuts】
Ingredients: 500 grams of peanuts, 1 small handful of fungus, 4 celery, 1 carrot, onion, ginger, garlic, millet, pepper, star anise, dried chili, salt, soy sauce, balsamic vinegar, oyster sauce, sugar
Soak 500 grams of peanuts in water for 30 minutes.
A small handful of fungus, soaked in warm water. Fungus foaming time should not be too long, so as not to produce toxic substances!
4 celery, washed and cut into small cubes for later use. Celery is really fragrant, it is recommended to try it.
1 carrot, peeled and cut into small cubes.
Prepare some onion, ginger, garlic, and millet spicy. Cut the onion into shreds, slice the ginger, cut the garlic into minced garlic, and cut the spicy millet into circles for use.
Wash the fungus after soaking, and put it aside after washing. The peanuts are also soaked at this time, pour out and drain the water.
Boil water in a pot, pour in peanuts, add onions, ginger slices, peppercorns, star anise, dried chili peppers, and salt. Add the bottom taste first.
Cook on medium heat for 20 minutes, pour out and soak for 2 hours after cooking, it will be more delicious.
Boil additional water in the pot, add a tablespoon of salt and half a tablespoon of oil, boil the water, pour in the celery, carrots, and fungus and cook for two minutes. After the fungus is cooked, you can take it out. Adding cooking oil to the vegetables during the blanching time can ensure that the color is bright and beautiful.
The color will look better after a cold water, and then control the moisture for later use. For cold water, use cold boiled water or mineral water as much as possible to avoid diarrhea from eating raw water.
After soaking the peanuts in the pot, take them out, then pour in the vegetables that have been blanched in water and start seasoning, spicy millet, minced garlic, hot oil, soy sauce, oyster sauce, salt, sugar, mix well and then open ate. Vinegar is not recommended, because vinegar will discolor celery and carrots.
The simple and refreshing cold peanuts are ready. It is much better than the boiled peanuts bought outside. Compared with fried peanuts, the cold peanuts made in this way are not too hot and taste better. Crispy and refreshing, whether it is with porridge, rice, or appetizers, it is super delicious.
If you can't finish eating, you can put it in the refrigerator, like the amount I made today, it's enough for our family to eat for several days. And after being refrigerated for a while, the taste will be more crisp and refreshing, and it is more suitable for the hot summer. Eat as much as you like each time, and put the rest in a fresh-keeping box and put it back in the refrigerator to keep refrigerated!