Dinner recipes for seniors

The body resistance of the elderly is relatively weak, and their absorption of food is not as strong as that of young people. However, they should still pay attention to a balanced diet for three meals a day to increase their body resistance. It is best for the elderly to have a light dinner, and they should not eat too much. They can do proper exercise after the meal to relieve abdominal distension. Dinner dishes can include steamed eggplant with garlic and stir-fried pumpkin tips.

Three meals a day recipes for the elderly

1. Steamed Eggplant with Garlic

Main ingredient: tender long eggplant.

Auxiliary ingredients: garlic, MSG, salt, sugar, sesame oil.

Chop the garlic into fine pieces. Wash the eggplant and cut into long strips. Heat oil in a wok, pour in minced garlic and stir-fry until fragrant, add salt, MSG, sugar and a little water and mix well. Place the eggplant strips on the steaming tray, pour the fried garlic soup on them, and steam in the steamer for about five minutes. After taking out the steaming plate, drizzle with sesame oil.

2. Stir-fried pumpkin tips

Ingredients: 400g pumpkin tips, 25g chili peppers, 4 cloves of garlic, 2.5g salt, 10g wet starch, and a little water.

Soak the pumpkin tips in salt water for 15 minutes, then wash them, drain the water from the pumpkin tips, add oil to a wok, stir-fry minced garlic and chili peppers, add the pumpkin tips and stir-fry for a while, add a little water and salt, stir-fry until soft, thicken and serve.

3. Fried chives with broad beans

Ingredients: 250 grams of broad beans with skin (the kind of broad beans with the pods peeled off but the seed coat retained), 200 grams of leeks, a spoonful of oil, and a little salt.

Wash the broad beans with skin, remove the old roots, soil and yellow leaves of the leek, wash and cut into small pieces, put the wok on the fire, heat it, add a spoonful of oil, pour in the broad beans, stir-fry constantly, and add a little salt to season. After stir-frying evenly, add half a bowl of water, cover the pot, and simmer the broad beans until they are soft and tender. When you feel the water in the pot is about to dry up, add the leek segments, stir-fry evenly and remove from the pot.

4. Tiger Pepper with Black Bean Sauce

Ingredients: green pepper, fermented black beans, garlic, oil, salt, sugar, light soy sauce, and vinegar.

Pour oil into the wok (a little more than usual for cooking), heat it over high heat until it is 80% hot, then reduce to medium heat and add the green pepper. Use the back of a spatula to press the green pepper and draw circles on the bottom of the pan, then stir-fry and draw circles again. Cook until the green pepper becomes soft and the skin turns golden brown, then leave some oil in the pan and remove the green pepper for later use. Put fermented black beans and minced garlic in a wok and stir-fry until fragrant. Add green peppers, a small amount of water, salt, sugar, light soy sauce, vinegar, and mushroom essence. Stir-fry the seasonings evenly. Be careful not to over-fry or the green peppers will wilt.

5. Ruyi Dried Tofu

Ingredients: 140 grams of bean sprouts, 3 pieces of thin dried tofu, 1 red pepper, 3 cloves of garlic.

Seasoning: 1 1/2 tablespoons soy sauce, 1 teaspoon sugar.

Remove the roots of soybean sprouts, wash and drain. Cut the dried tofu into long strips, remove the seeds from the red pepper and cut into thin strips, peel the garlic and cut into thick slices. Add cold oil to the pan and put in dried tofu and garlic slices. Stir-fry over low heat until the tofu becomes fragrant and slightly hard. Add bean sprouts. Then add the shredded red pepper, 1 1/3 tablespoons of light soy sauce and 1 teaspoon of sugar, stir-fry over high heat, use chopsticks to mix all the ingredients, and serve after about 1 and a half minutes.

6. Stuffed Tofu with Spicy Peppers

Ingredients: 4 hot peppers, 250 grams of tofu, and breadcrumbs.

Seasoning: cooking oil, salt, pepper, mushroom essence.

Crush the tofu with a spoon, remove the ends and seeds of the chili pepper, and cut into three-centimeter thick segments. Add chopped green onion and ginger to the crushed tofu, and add appropriate amounts of cooking oil, salt, mushroom essence, and pepper powder and mix well. Fill the hollow part of the chili pepper with the mixed tofu paste and smooth it out. Coat both sides of the shaped stuffed tofu with hot peppers with starch, then coat them with breadcrumbs. When the oil in the pan is hot, put the stuffed tofu into the pan and fry over low heat until both sides are golden brown.

7. Cumin Potatoes

Ingredients: 3 potatoes (medium-sized, about 2-3), 3 grams of cumin seeds, 3 grams of cumin powder, 3 grams of black pepper powder, 3 grams of chili powder, a little salt, 5 grams of minced ginger, and some coriander.

Pick a few medium-sized potatoes, 3 is enough. Take a small soup pot, pour in an appropriate amount of water, put in the washed potatoes, the water should cover the potatoes, then add 5g of salt. Bring to a boil over high heat, then turn to medium heat and cook for about 20 minutes, until the potatoes are soft. You also need some minced ginger, cumin powder, cumin seeds, black pepper, and chili powder. When the potatoes are cooked, remove them from the water and set them aside to cool. After cooling, remove the skin. Cut into dice. Pour a little oil into the pan, add cumin seeds after heating, fry until fragrant, then add potato cubes. After stir-frying for a few times, add minced ginger, cumin powder, chili powder, black pepper powder, and salt. Continue to stir-fry for a few minutes. Finally, sprinkle some chopped coriander when serving.

8. Vinegar Peanuts

Ingredients: peanuts, coriander, garlic, and aged vinegar.

Wash the peanuts, dry them, and fry them in a pan until they change color. Remove them from the pan and let them cool. Chop the coriander and garlic and set aside. Pour vinegar into a bowl and add appropriate amount of sugar. Pour the dried peanuts and sauce into a fresh-keeping box, add coriander and garlic, cover with a lid, shake and mix well, and you can eat it in a while.

9. Steamed Tofu with Double Peppers

Ingredients: a piece of tofu, 1 tablespoon of each color chopped pepper, 1 tablespoon of soy sauce, appropriate amount of green onion, and 1 tablespoon of oil.

Pour the tofu into a plate, slice it, and gently spread it into an oblique shape with your hands. Cut the green onion into shreds and soak in water for later use. Pour the chopped peppers on the tofu, pour soy sauce on it, and wrap the tofu plate with plastic wrap. Don't leak air. Add water to the steamer and bring to a boil over high heat. Put in the tofu plate and steam with the lid on for 10 minutes. After turning off the heat, take out the tofu plate, remove the plastic wrap, sprinkle with drained chopped green onions, and then pour over medium-hot oil.

10. Flavored potato chips

Ingredients: potatoes. Ingredients: bay leaves, dried red peppers, thirteen spices, and green onions.

Peel the potatoes and cut them into strips, preferably thicker ones. Pour the potato strips into the pot, add water until the water covers the potatoes, add three or four bay leaves and 1 spoon of salt, and cook over low heat. After the water boils, continue cooking for 4-5 minutes, then turn off the heat, drain the potato strips and set aside. After the pan is heated, pour in a proper amount of oil, then chop the dried chilies, fry on low heat until fragrant, add the potato strips, continue to stir-fry on low heat for about 3 minutes, add chopped green onions and proper amount of thirteen spices, use chopsticks to mix the seasoning evenly so that it adheres to the potato strips, and continue to stir-fry until the surface of the potatoes is slightly browned.

11. Fried corn with water spinach stems

Ingredients: 500 grams of water spinach, one corn, 50 grams of pickled mustard tuber.

Ingredients: appropriate amounts of dried chili peppers, ginger, garlic, onions, light soy sauce, mushroom essence, and wet starch.

Pick the leaves of the water spinach and save them for other uses. Cut off the older root parts of the remaining water spinach stems, wash and drain them, and cut them into pieces about 1 cm long. Wash the corn, put it into a steamer, steam it until cooked, and break it into grains after it cools down. Chop the pickled mustard tuber, mince the ginger and garlic, chop the green onion into flowers, and wash and cut the dried chilies into sections. Heat oil in a pan, add dried chili peppers, chopped ginger and garlic, stir-fry until fragrant, add pickled mustard tuber and stir-fry evenly. Add cooked corn kernels and water spinach stems, stir well, add appropriate amount of salt and mushroom essence, stir well, add chopped green onion and light soy sauce, stir well, then pour in wet starch, stir well and thicken.