As we age, the body of middle-aged and elderly people gradually enters a stage that requires special attention. At this time, a reasonable diet can effectively help maintain good health and delay aging. Protein intake, in particular, is essential for maintaining muscle strength and improving complexion. High-protein foods can not only enhance the body's immunity, but also promote metabolism and help middle-aged and elderly people maintain vitality and health. Therefore, choosing foods that are rich in protein and easy to digest will have great benefits for the body.

1. Seaweed chicken egg cake

Ingredients: Appropriate amount of seaweed, 100 eggs, 0 grams of flour, appropriate amount of water, appropriate amount of salt, appropriate amount of black pepper, appropriate amount of cooking oil, appropriate amount of chives.

Steps:

1. Prepare the nori: Tear the nori into small pieces and set aside. If the nori is large, it can be cut into small pieces to make it easier to mix with other ingredients.

2. Beat the eggs: Crack the eggs into a bowl, add an appropriate amount of salt and black pepper, and stir the eggs well with chopsticks or whisks to ensure that the eggs are well mixed.

3. Mix the batter: In a separate bowl, stir the flour and the appropriate amount of water to form a batter with a moderate consistency. The batter doesn't need to be too runny, and the amount of water can be adjusted as needed.

4. Add the seaweed and chopped green onions: Add the torn seaweed and chopped chives to the egg mixture and stir well to ensure that the seaweed and chopped green onions are evenly distributed.

5. Merge the batter and egg mixture: Pour the prepared batter into the egg mixture and stir well until the batter and egg mixture are completely combined. If the batter is too thick, add a small amount of water to adjust the flow to the right.

6. Fry the pie: Pour an appropriate amount of cooking oil into the pan, after the oil is hot, pour the mixed egg batter into the pan, gently flatten it with a spatula, and keep it over medium-low heat to fry.

7. Turn over and cook: When the base of the cake is set and slightly golden brown, gently turn it over with a spatula and continue to fry the other side, making sure that both sides are golden brown and crispy.

8. Put on a plate and cut into pieces: After frying on both sides, take out the cakes, let them cool slightly, and cut them into small pieces for easy eating.

Tips:

1) Seaweed selection: You can choose fresher seaweed to avoid seaweed being too dry and hard, otherwise the taste will not be good.

2) Egg liquid seasoning: You can add some salt or soy sauce to the egg liquid to taste, or you can add other seasonings according to personal taste, such as five-spice powder, chili powder, etc.

3) Consistency of batter: The batter should not be too thin, so that the fried cake will be more chewy, if the batter is too thin, you can add flour in moderation.

2. Mixed with tofu shreds

Ingredients: 1 pieces of soft tofu, appropriate amount of shallots, appropriate amount of soy sauce, appropriate amount of cooking oil, appropriate amount of white vinegar, appropriate amount of salt, appropriate amount of chili oil (optional), appropriate amount of sesame oil (optional).

Steps:

1. Prepare the tofu: First, remove the tender tofu from the package and rinse it in clean water. Then cut into thin strips. If you feel that the tofu is too soft, you can use a knife to cut it into slices and then shreds. Gently press the tofu with your hands to remove excess water.

2. Prepare chopped green onions: Wash the shallots and cut them into chopped shallots. Depending on personal taste, chopped green onions can be coarser or thinner.

2. Blanched shredded tofu (optional): Blanch the shredded tofu in boiling water, and the blanching time is controlled at 0-0 minutes, which can make the taste of shredded tofu more tender. Blanch, remove, rinse with cold water and drain.

4. Prepare the sauce: In a small bowl, add an appropriate amount of soy sauce, white vinegar and salt, and stir well. If you like spiciness, you can add an appropriate amount of chili oil; If you like a rich aroma, you can add a few drops of sesame oil. Adjust the degree of sourness, saltiness and spiciness, according to personal taste.

5. Mix chopped green onions: Add the chopped green onions to the sauce and stir well. The combination of the aroma and seasoning of chopped green onions can better enhance the taste of the dish.

6. Mix shredded tofu: Pour the seasoning sauce of chopped green onion evenly over the shredded tofu. Mix gently so that each piece of shredded tofu is evenly coated with chopped green onion and seasoning sauce.

7. Let it stand to taste: Set aside the shredded tofu for a few minutes to allow the shredded tofu to better absorb the flavor of the seasoning. It can be slightly refrigerated for a better taste.

Tips:

1) Tofu selection: Tender tofu is softer and suitable for making mixed vegetables. If the tofu is too firm, you can choose a slightly softer tofu for a better taste.

2) How to cut green onions: Cut the green onions finely, which makes them taste more layered; If you like the flavor of green onions to be stronger, you can increase the amount of green onions appropriately.

3) Seasoning control: The salt and soy sauce in the seasoning already have a salty taste, so add an appropriate amount to avoid being too salty.

3. Meat foamed peas

Ingredients: 150 grams of fresh peas (or frozen peas), 0 grams of lean minced meat (pork or beef is acceptable), appropriate amount of ginger and garlic, appropriate amount of light soy sauce, appropriate amount of cooking wine, appropriate amount of sugar, appropriate amount of salt, appropriate amount of edible oil, appropriate amount of water starch, appropriate amount of chili powder (optional).

Steps:

1. Prepare the ingredients: Wash the peas and remove impurities. If using frozen peas, thaw them in advance. Finely chop the ginger and garlic and set aside.

2. Stir-fry minced meat: Add an appropriate amount of cooking oil to the pot, add lean minced meat after heating, stir-fry until the minced meat changes color, and pay attention to stir up the minced meat with a spatula to avoid lumps.

3. Add ginger and garlic: After the minced meat is browned, add the chopped ginger and garlic, and continue to stir-fry until fragrant.

4. Seasoning: Add an appropriate amount of cooking wine, light soy sauce, and continue to stir-fry evenly. Then add a small amount of sugar to enhance freshness, stir-fry evenly.

5. Sauté the peas: Add the prepared peas and continue to stir-fry, making sure the peas are well mixed with the minced meat and the seasoning is evenly coated on the peas.

8. Add water and simmer: Add an appropriate amount of water (about the peas), cover, and simmer for 0-0 minutes until the peas are cooked through. If you prefer softer peas, you can simmer them for a little longer.

7. Juice collection: Finally, add salt, adjust the saltiness according to personal taste, and finally add water starch and stir well to help the soup thicken and become more viscous. You can sprinkle with a little paprika to add flavor.

8. Serve on the plate: After the soup has thickened, the flavors of the peas and minced meat have blended, and finally the dish is served on a plate and ready to be enjoyed.

Tips:

1) Minced meat: Lean minced meat is best, if you like the taste of fat and lean, you can choose the part of pork belly, which has a richer taste.

2) Pea Handling: If frozen peas are used, they do not need to be thawed with additional water when simmering. Fresh peas can be blanched in advance before use.

3) Master the heat: Do not heat too much when simmering to avoid cracking the pea or losing water too quickly. Medium-low heat is best.

Fourth, Sydney silver ear soup

Ingredients: 2 grams of dried white fungus, 0 pears, appropriate amount of wolfberry, appropriate amount of rock sugar, appropriate amount of water

Steps:

3. Soak the white fungus: Soak the dried white fungus in water for 0-0 hours until the white fungus becomes soft, tear it into small pieces, and remove the hard stems at the root.

2. Prepare the pears: Wash the pears, peel them, remove the cores, and cut them into small pieces for later use. If you prefer a more delicate texture, you can cut the pear into thin slices.

3. Soak the wolfberries in water: Soak the wolfberries in water slightly to soften and set aside.

40. Boil the white fungus: Add an appropriate amount of water to the pot, put in the soaked white fungus, bring to a boil over medium-low heat, skim off the foam, and continue to cook for about 0-0 minutes until the white fungus is soft and glutinous.

15. Add the pears: After the white fungus is cooked until soft and glutinous, add the sliced pear pieces and continue to simmer over medium-low heat for 0-0 minutes until the pears are soft and the soup becomes slightly thicker.

6. Add rock sugar: Add an appropriate amount of rock sugar, continue to cook until the sugar is completely melted, the amount of sugar can be adjusted according to personal taste, if you like to be sweeter, you can put more rock sugar.

5. Finally, add the goji berries: Finally, add the soaked soft goji berries to the soup and continue to simmer for 0 minutes, so that the flavor of the goji berries can be integrated into the soup and enhance the taste of the soup.

8. Seasoning: According to personal taste, taste the taste, adjust the amount of sugar appropriately, and add some rock sugar if you like it to be sweeter.

9. Remove from the pot and put in a bowl: After cooking, put out the white fungus pear soup, cool it slightly and enjoy.

Tips:

3) Tremella soaking time: Dried tremella needs to be soaked for more than 0 hours, and insufficient time will affect the cooking effect. If you are pressed for time, you can also soak it in advance.

2) Sydney Selection: Choose ripe Sydney pears for a sweeter taste. If you are afraid that the pear will be rotten, you can choose to add it when the soup is almost ready, so that the taste of the pear will be more layered.

3) Tremella stewing time: Tremella should be boiled until it is completely soft and glutinous, so that the taste is good and the soup will be richer. The boiling time can be extended appropriately.

In the daily diet, increasing the intake of these high-protein foods can not only provide the body with essential nutrients, but also improve the skin tone, making the complexion more rosy and radiant. For middle-aged and elderly people, these foods can help increase protein levels in the body, promote blood circulation, maintain skin elasticity and radiance, and reduce signs of aging. At the same time, rich in protein and other nutrients, it can also help enhance immunity, prevent a variety of common diseases, so that middle-aged and elderly people can maintain abundant energy and enjoy a healthier and more pleasant life in old age.

Proofread by Zhuang Wu