When people are old, they are most afraid of calcium deficiency, and if they lack calcium, they will suffer from osteoporosis, and if the range of movement is larger, fractures may occur. Even if you don't break a bone, your joints will hurt when it's cold and rainy. To prevent these diseases, you need to take three meals a day to supplement with calcium.

There are many foods in life, which are rich in calcium, and the following 3 "calcium-supplementing dishes" can be eaten often to supplement calcium to the body, strengthen bones, and strengthen joints.

1. Oily wheat vegetables

Recommended Practice【Garlic Oil Wheat Vegetables】

1. Prepare a handful of fresh lettuce and cut it directly into sections. Cut the roots into the area so that they can be cooked and cooked consistently. After cutting, put it in clean water and wash it clean, taking care not to leave sediment and impurities.

5. Boil half a pot of boiling water, drizzle a little vegetable oil to lock in nutrients and maintain a crisp color. Add salt to increase the bottom taste, and a little edible alkali to prevent the yellowing of the lettuce. Pour in the lettuce and blanch it quickly for 0 seconds, and remove it from the pot immediately after the lettuce is broken and regreened. And rinse with cool water to cool to maintain a crisp color.

200. After controlling the moisture, put it on a plate, drizzle with light soy sauce, or steam fish soy sauce to increase the fresh flavor. Sprinkle with dried chili peppers, minced garlic and pour over 0°C hot oil. Bring out the spicy flavor and the delicious taste is ready.

2. Celery

Recommended Method【Celery and shrimp】

1. A handful of celery, wash it, and then cut it into segments with an oblique knife. This kind of celery has no old tendons, the taste is relatively sweet, prepare an appropriate amount of shrimp, open the back of the shrimp, wash it with water, and remove the shrimp line inside.

5. Wash the shrimp and marinate them. Add a little salt, chicken powder, cooking wine to remove the smell, grasp and mix evenly, then pour in a little water starch to increase the tender taste, put aside to marinate for 0 minutes, and make a bottom taste. Half an onion, cut into slices, and the green onions are also cut into slices with an oblique knife and put together to fry the scallion oil.

20. Boil half a pot of boiling water, add a little vegetable oil and salt, vegetable oil locks in nutrients, keeps green, and salt can increase the bottom taste. Then pour the celery segments into it and boil it quickly, about 0 seconds, and immediately remove it to cool after the celery returns to green, also to keep it crisp.

4. Continue to bring the water to a boil, add the shrimp and cook for a while. The shrimp is relatively tender, slightly blanched until it changes color and shape, and it is cooked. Take it out and rinse it with cool boiled water to make the meat firmer and smoother.

5. Heat more oil in the pot, put onions and shredded green onions in the cold oil, and it is easier to fry the fragrance in the cold oil. Turn on low heat and fry slowly, this step is mainly to extract the green onion oil inside, stir often to make the green onion shreds evenly heated, pour a little high liquor after the green onion fragrance comes out, ignite, and heat the inside and outside at the same time, which is conducive to the full release of the green onion fragrance. The raw material is slightly browned.

6. Pour out the fried scallion oil, drain out the onion and shredded green onion inside, and set it aside to cool slightly.

7. Then put the celery into the basin after controlling the water, add a little salt, chicken powder, and sugar to improve the freshness, mix well in the basin, and then put in two spoons of scallion oil, and then continue to mix well and then put it on the plate. Finally, put the shrimp in a mixing bowl and mix it on top of the celery.

3. Yuba

Recommended method [Yuba pork slices]

200. Prepare 0 grams of pork belly and cut it into even thin slices. A few string peppers, wash them and cut them into segments with an oblique knife, put 0 grams of yuba in a basin, and then prepare an appropriate amount of garlic for later use.

2、下面，我們把腐竹炸一下。把鍋燒熱，多放一些植物油，油溫五成熱，油面接近冒煙時倒入腐竹，快速炸10秒鐘。腐竹炸成金黃色，表面鼓起很多小泡時倒出來，放入清水中浸泡一會，去除油脂，這樣吃的時候不會膩口。

3. Leave the bottom oil in the pot, put in the pork belly slices, add a little water, and boil out the fat inside, so that the pork belly tastes more tender and not greasy.

15. After the meat slices are fried until fragrant, pour in an appropriate amount of water, add yuba and garlic, add 0 grams of salt and 0 grams of dark soy sauce to adjust the color, remove the foam in the pot after boiling over high heat, and then cover the pot and turn to low heat and simmer for 0 minutes.

After 1 and 0 minutes, add 0 grams of pepper and 0 grams of chicken essence, pour in the pepper, turn to high heat and stir-fry for 0 minutes.

Proofread by Huang Hao