Sexual Health
What to eat for tonifying the kidney in winter? These six kidney nourishing and yang strengthening dishes are recommended
Winter is the golden time for men to nourish their kidneys, and the key point for men in winter is to nourish their kidneys. It is commonly said that medicinal nourishment is not as good as dietary nourishment. Dietary nourishment of the kidneys has always been the most scientific and healthy method of tonifying the kidneys that we admire. So what is the best effect for men to eat in winter to nourish their kidneys? Today, I will bring you six delicious dishes for strengthening the yang and kidney.
Spicy Shrimp with Finger Sucking Sauce
Ingredients: 15 prawns, 2 chili peppers, 1 tablespoon cooking wine, 2 tablespoons soy sauce, 1 tablespoon sugar, an appropriate amount of scallions, an appropriate amount of sesame oil, 4 slices of ginger, 4 cloves of garlic, 1 pinch of pepper, 6 dried peppers, 2 tablespoons Pixian bean curd
Approach:
1) Pour oil into the pot, add pepper, and cook until fragrant.
2) Add ginger slices, garlic cloves, and dried chili until fragrant.
3) Stir fry Pixian bean paste until fragrant.
4) Stir fry the shrimp until the skin turns red.
5) Pour in soy sauce, cooking wine, and sugar.
6) Add less water and stir fry to taste.
7) Add the chili segments and stir fry the scallions.
8) Slowly collect the soup and drizzle with some sesame oil.
Chives and Egg Cake
Ingredients: 40g leek chicken, 1 egg, 50g flour, 30g carrots, appropriate amount of oil, appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of red pepper
Approach:
1) Prepare all the ingredients.
2) Wash and chop the leeks, and chop the carrots.
3) Put the leeks, carrots, and eggs into a flour bowl.
4) Add salt and chicken essence to taste.
5) Then add an appropriate amount of water and stir to form a batter.
6) Heat a pan with a little oil, scoop in a tablespoon of batter to form a small round cake, and then place two red pepper circles on top.
7) Slowly heat over low heat until both sides of the cake are slightly yellow and cooked.
Fried Squid with Leek
Ingredients: 2 pieces of fresh squid, 100g leek, 30g red pepper, appropriate amount of oil, appropriate amount of salt, appropriate amount of scallions, appropriate amount of garlic slices, 30ml cooking wine, 2g pepper powder, 3g white sugar, 15ml light soy sauce, appropriate amount of sesame oil, a little chicken essence, and appropriate amount of ginger
Approach:
1) Remove the black film from the squid, wash and drain the water, and pick and wash the leek to drain the water.
2) Cut the head of the squid to remove it.
3) On the inner surface of the squid, that is, the side without the black film, draw a flower knife at an oblique angle.
4) Then change a cross blade with a different angle.
5) After delimiting, cut the squid into large pieces.
6) Bring to a boil with water, add cooking wine, and blanch the cut squid. Roll up the squid and remove to cool.
7) Drain the scalded squid thoroughly, then add some cooking wine, pepper, and sugar to marinate for a moment.
8) Cut the leek into sections, shred the red pepper, and shred the onion, ginger, and garlic.
9) Stir fry scallions, ginger, and garlic in a wok.
10) Pour in the squid and stir fry.
11) Add light soya sauce, sugar, and salt to stir fry quickly and evenly.
12) Add leeks and stir fry
13) Add the red pepper and continue.
14) Finally, add chicken essence, pour in sesame oil 15), stir fry evenly and turn off the heat.
Emerald Scallop Rolls
Ingredients: 1 cabbage, 200g meat filling, 1 teaspoon light soy sauce, 1/2 teaspoon salt, 2 teaspoons peanut oil, 1/2 teaspoon sesame oil, appropriate amount of scallions, and appropriate amount of ginger
Approach:
1) Preparation of materials
2) Cut a knife into the root of the cabbage
3) Remove the leaves one by one, remove the white hard roots, and then clean them for standby
4) Peel the carrots, cut them into strips, then reshape them. Set aside, mince the scallions and ginger
5) Add 1 tablespoon of water, 1 tablespoon of light soy sauce, 1/2 teaspoon of salt, 1/2 teaspoon of sesame oil, and 2 teaspoons of peanut oil to the meat filling, stir well and marinate for 15 minutes
6) Then add the scallions and ginger and mix well
7) Bring the water to a boil, add 1 teaspoon of salt and a few drops of oil to the water, blanch the cabbage in water until soft 8), and then remove the cold water
9) Drain a leaf and place the prepared meat filling on one end of the leaf
10) Wrap it like a spring roll
11) Tie tightly with carrots
12) Put the prepared vegetable roll on the plate
13) Steam in a boiling water pan for 15 minutes
Pipa Shrimp
Ingredients: 300g fresh prawns, appropriate amount of oil, appropriate amount of salt, 1 tablespoon tomato sauce, appropriate amount of ginger, appropriate amount of flour, 1 tablespoon cooking wine
Approach:
1) Remove the head of prawns
2) Peel the shrimp, leaving the tail and the previous section of the tail intact. Use a knife to cut the back of the shrimp
3) Marinate the peeled shrimp with cooking wine and a little refined salt before taking it out and shaping it
4) Add water and paste to the flour, pinch the tail of the shrimp and dip it into the batter. Fry the shrimp in an oil pan without too much oil. If there is too much oil, it will not form well. When frying, the oil temperature should not be too high. Hold the shrimp's tail with one hand, and use a spatula to lift oil onto the shrimp with the other hand. After frying, place the shrimp on a plate
5) Leave a little oil in the pan, then pour in tomato sauce and stir fry until a paste is formed. Add shredded ginger and stir fry well. Pour the fried tomato sauce paste over the placed shrimp and serve.
Steamed Loach
Ingredients: Loach 150g, appropriate amount of oil, appropriate amount of ginger, appropriate amount of scallions, appropriate amount of yellow wine, appropriate amount of red pepper, appropriate amount of steamed fish sauce
Approach:
1) The loach should be raised for two days when it is bought, so that it can vomit clean the dirt in its stomach. During this period, it should be replaced with water twice more;
2) Before steaming, boil an appropriate amount of boiling water and put ginger and onion wine in the water to remove the fishiness;
3) After boiling the water, pour the loach in and immediately cover it to avoid splashing water and hurting it. Just blanch it for about 10 seconds;
4) Pour out the loach and rinse off its mucus with clean water;
5) Then put the ginger and scallions on the plate and steam until cooked;
6) After the steamed loach comes out of the pot, pour out the steamed water, and don't use the ginger and scallion sections either;
7) When steaming, prepare scallions and chili rings;
8) Pour suitable salad oil into the pot. I use tea seed oil and cook until it is boiling hot;
9) Sprinkle scallions and chili peppers on the steamed loach, and drizzle with steamed fish sauce;
10) Finally, pour the boiling hot oil over it!