Entering Zhongfu, I suggest everyone to eat more of these 7 kinds of high-potassium vegetables, clearing away heat and reducing fire, and eating them often is good for your health

After entering Zhongfu, I suggest everyone to eat more of these seven kinds of high-potassium dishes, clearing heat and reducing fire. Eating them often is good for the body. The practice is simple, nutritious and delicious, and even a novice in the kitchen can easily control them. The practice of these seven high-potassium dishes, I have arranged it in detail for you below. Follow the steps shared and try to make it for your family. The whole family likes to eat it!

Scrambled eggs with whitebait and chives

Materials: 150g whitebait, 3 eggs, leeks (50g), blended oil, pepper, cooking wine

practice:

1. Materials to prepare.

2. Beat the eggs and add salt, pepper and cooking wine.

3. Add the washed chives to the egg mixture

4. Add the whitebait and mix well.

5. Heat the oil in the pan, pour in the egg mixture and stir fry over low heat until cooked.

6, out of the pot and plate.

Fried Vegetables with Bean Skin

1. Prepare ingredients: tofu skin, green vegetables, spicy millet, garlic cloves, salt, light soy sauce, dark soy sauce

2. The practice of frying green vegetables with bean skin:

(1) Rinse the tofu skin and cut it into sections, wash the green vegetables and cut them into sections, cut the spicy millet into rings, and peel and mince the garlic cloves for use.

(2) Pour an appropriate amount of cooking oil into the pot, heat the oil and sauté minced garlic and spicy millet until fragrant.

(3) Seasoning: Then add the green vegetables and tofu skin and stir-fry for a while, then add an appropriate amount of salt, light soy sauce and dark soy sauce to taste.

(4) Stir fry evenly on high heat, turn off the heat and put it on a plate to start eating. It is a simple, nutritious, delicious, refreshing and greasy home-cooked dish.

Chrysanthemum and Peanuts

1. Prepare ingredients: chrysanthemum, peanuts, garlic cloves, soy sauce, oyster sauce, salt, white sugar

2. The practice of chrysanthemum and peanuts:

(1) Processing ingredients: remove the root of the chrysanthemum, clean it and cut it into small pieces, peel and mince the garlic cloves for later use.

(2) Deep-fried peanuts: Put peanuts in hot oil in a pot, fry them on low heat until the peanuts change color, put them on a plate and set aside to cool.

(3) Boil water: Boil the water in the pot and add the chrysanthemum, add an appropriate amount of salt and sesame oil and blanch for a while, remove and drain the water for later use.

(4) Juice: Put minced garlic in a bowl, add an appropriate amount of soy sauce, oyster sauce, salt, white sugar, drizzle with a spoonful of hot oil and stir well for later use.

(5) Finally: put chrysanthemum and peanuts on the plate, pour over the adjusted sauce and mix well to eat

three fresh

1. Prepare ingredients: green peppers, potatoes, eggplant, white sugar, soy sauce, oyster sauce, vinegar, salt, chicken essence, starch

2, the practice of three fresh:

(1) Wash the green peppers and eggplants, remove the stems and cut them into pieces, wash the potatoes and cut them into pieces, and peel and mince the garlic cloves for later use.

(2) Juice: Pour an appropriate amount of white sugar, light soy sauce, oyster sauce, vinegar, salt, chicken essence, starch, and an appropriate amount of water into a bowl and stir well for later use.

(3) Put the potatoes into the hot oil in the pan and fry them until golden on both sides, set aside for later use, leave the oil at the bottom of the pan and sauté minced garlic until fragrant.

(4) Add the eggplant and green peppers and stir-fry until soft, then add the fried potatoes and stir-fry for a while.

(5) Pour in the prepared sauce and stir fry evenly over high heat. Turn off the heat and put it on a plate to start eating. The sauce is fragrant, soft and glutinous. It is more fragrant when served with rice.

Mushroom Lettuce

Ingredients: Mushrooms, Lettuce, Oil, Salt, Sugar, Garlic

practice:

1. Wash the lettuce, fold it directly into sections by hand, cut the foamed mushrooms into thick slices, and chop the garlic into pieces. Heat the pot, put oil, saute minced garlic until fragrant;

2. Add the mushrooms and stir fry; add the stem of the lettuce, because it is more difficult to cook than the leaves, so put it in and fry it first;

3. Put the vegetable leaves into the pot, fry until broken, add an appropriate amount of salt, a little sugar to taste, stir fry evenly over high heat, and then serve on the plate.

Fish-flavored tofu

Prepare the ingredients:

2 pieces of tofu, fungus, carrot, garlic, salt, half spoon of balsamic vinegar, 1 spoon of light soy sauce, 1 spoon of dark soy sauce, half spoon of sugar, half spoon of starch

Specific steps:

1. Cut the tofu into small pieces and blanch for 30 seconds. Remove the fungus. Soak the fungus in advance and cut into small pieces. Peel and shred the carrot.

2. Take a bowl, add half a bowl of water, a little salt, half a spoon of balsamic vinegar, 1 spoon of light soy sauce, 1 spoon of dark soy sauce, half a spoon of white sugar, and half a spoon of starch, mix well and set aside.

3. Add oil to the pot, add minced garlic and saute until fragrant. Add shredded carrots and fungus and stir-fry for 1 minute. Add tofu, gently turn it evenly, pour in the adjusted fish-flavored sauce, and the soup is thick and ready to serve.

The practice of the above seven home-cooked dishes, everyone has learned to follow the steps to try it at home!