It is suggested that after 50 years old, don't be too frugal. What five delicious foods do you want to eat without worrying about money?

When you get older, many people will be able to live more and more, but save rather than save. You must not save food, especially the staple food and vegetables for three meals a day. You must eat well. As long as the nutrition is sufficient and can be supplemented, we can maintain physical and mental health. You should eat five special foods before eating. If you want to drink, don't worry about money. Buy more for your family. When you get old, you must act quickly and be healthy.

Steamed golden pomfret food: golden pomfret, onion ginger, garlic ginger, cooking wine, edible oil, salt, fresh pepper and soy sauce.

Practice: Wash the fish, gut and gills, cut the knife flowers on both sides, cut the onion into sections, cut the pepper into strips, slice the ginger, and cut the garlic into garlic paste. Put the fish in a bowl, pour in cooking wine, light soy sauce, onion and garlic, and marinate for 30 minutes.

Prepare a larger porcelain plate, spread ginger slices and ginger garlic on the bottom, then put the fish on it, put it in a pot for waterproof steaming, keep it on low heat for 8min, and then stew for 3 minutes to take it out. Throw away the steamed juice, take out the steamed raw materials, pour a small amount of soy sauce in the room, add oil to the pot, heat it for 6 minutes and pour it on the fish.

Second, roasted chestnut food: pork belly, chestnuts, onions, ginger, cinnamon, soy sauce, star anise, oil consumption, soy sauce king, old rock sugar, cooking oil, salt and monosodium glutamate.

Practice: Wash the pork belly, dry the water on the surface, cut it into pieces of one centimeter, add water to the pot, add the meat, boil it for three minutes, then pick up the meat and rinse it.

When the dish is hot, add the pork belly and stir-fry the vegetable oil until the meat turns yellow. At this time, pour cooking wine, add star anise, cinnamon, soy sauce and soy sauce, consume oil and add enough water.

Then pour in onion, ginger and old rock sugar, simmer slowly for 20 minutes, cover with peeled chestnuts and stew for 30 minutes until perfect. Finally, sprinkle a small amount of salt and monosodium glutamate on it, stir well, and collect the juice to eat.

Third, Beijing pickles shredded pork: tenderloin, raw eggs, onions, soybean oil skin, soy sauce, ginger, cooking wine, sugar, monosodium glutamate, tapioca starch, salt.

Practice: Clean the pork tenderloin, dry the surface moisture, cut it into strips 3 cm long, put it in a bowl, add cooking wine, salt, egg white and a small amount of cassava starch, grab it and put it in the refrigerator 10min for seasoning.

Rinse the soybean oil skin, put water in the pot, bring to a boil, blanch the soybean oil skin for about 10 second, take it out, and shred the ginger and garlic. Put oil in the pan, heat it to 6 minutes, add shredded pork and stir-fry until the color turns white, then add soy sauce and stir-fry until red, and add ginger and garlic, cooking wine, monosodium glutamate, white sugar and a little water and mix well. Until the juice is thick, put the sliced meat in, wrap it thinly, spread the soybean oil skin on the plate, stir-fry the shredded pork, put it on the plate and add the chopped green onion.

Pumpkin steamed egg food: white gourd, raw eggs, milk, sugar.

Practice: Prepare a round pumpkin, clean it, cut off the top and dig out the pulp with a spoon. Prepare a bowl in advance, pour milk into the room, add sugar, add egg liquid, mix well, make bubbles, and pour pumpkin millet porridge.

Put the wax gourd in a dish, then put it in a steamer, add clean water, boil it in cold water, then steam it for 25 minutes on low heat, and then take it out and serve.

Garlic eggplant food: long eggplant, garlic, tomato, onion, salt, sugar, water, cooking oil, pepper and sesame oil.

Practice: First, clean the long eggplant, peel it and cut it into hob blocks, cut the onion into onion segments, peel the garlic and cut it into powder, and peel the tomato and cut it into hob blocks. Add oil to the pan, heat to 6 minutes, add garlic and stir-fry until the color turns yellow, then add tomatoes, stir-fry for 2 minutes and then pour in long eggplant. Add a spoonful of salt, enough water, simmer slowly, gradually stew until the long eggplant is perfect, and finally sprinkle with onion, stir well and serve.