Potato is the best food for athletes

Potato is the best food for athletes

Introduction:

"Nowadays, more and more people use sports to strengthen their body and keep fit. In fact, love sports, but also to add another life interesting, but do you know what sports mainly rely on to maintain it? During exercise, the body mainly relies on carbohydrates to participate in energy supply, maintain exercise intensity, and provide energy for muscle and brain. Different from protein and fat, the carbohydrate reserve in the body is very limited, and carbohydrates are also conducive to saving the body's consumption of protein, helping to maintain muscle shape and function, and reducing muscle fatigue and lack of power. Many people refuse carbohydrates because they are afraid of getting fat. In fact, this is a misunderstanding. One of the main reasons why people get fat is that the total calorie intake exceeds the consumption. If you increase the intake of carbohydrates, but also reduce the intake of fat, the intake of total calories will not exceed the standard, people are not easy to get fat. Therefore, in many carbohydrate rich foods, in addition to our familiar cereals and pasta, potatoes can not be ignored. Potato, also known as potato, is rich in starch, protein, B vitamins, vitamin C, etc., which can promote the digestive function of the spleen and stomach, and protein is necessary for the repair and growth of human cells and tissues. Potatoes are also rich in carbohydrates. The carbohydrates content of a medium-sized potato with skin is about 26 grams. Compared with refined white rice and refined white flour, potatoes are rich in potassium and magnesium It is a kind of alkaline food with higher content, which is conducive to maintaining the acid-base balance in human body, keeping healthy and maintaining sports ability. Therefore, in terms of nutritional value, potato is an excellent source of sports dietary nutrition. My husband is also a sports lover. He will play basketball every weekend. Therefore, every few days, he will add some potato food to my table to make him have a healthy body and exercise. Hehe ~ today, I'd like to introduce two of them, potato stewed Spareribs Soup & vinegar sliced potato

Production steps:

Step 1: put the cleaned spareribs into the pot of boiling water, so as to better remove the bloody smell.

Step 2: put the blanched ribs into the casserole of boiling water, put in ginger slices, boil them with high heat first, and then simmer for 1.5 hours.

Step 3: peel the potatoes and cut them into pieces; chop the shallot / Celery and set aside. (potato skin may not be removed, according to personal preference)

Step 4: because the cut potatoes are not boiled immediately, they are rinsed in cool water to remove the starch, otherwise the shredded potatoes will change color.

Step 5: after one and a half hours, drain the potatoes, pour them in, bring them to a boil over a high heat, change the low heat and cook them slowly for about half an hour, and add some refined salt in the middle. (don't always stir potatoes when cooking, so as to avoid muddy soup and deformation of potatoes)

Step 6: change the heat when it's ready, add chicken essence and pepper, pour in shallot / celery, and mix well.
Potato stewed spareribs soup is a light nutritional soup, spareribs crisp, potato flavor, soup fresh not greasy, very refreshing.

Materials required:

Spare ribs: moderate amount

Potatoes: moderate

Parsley: right amount

Chives: right amount

Ginger: right amount

Refined salt: right amount

Chicken essence: appropriate amount

Pepper: right amount

Note: 1. Stewed spareribs will produce a lot of oil, so you don't need to add edible oil to make potato stewed spareribs soup; 2. Potatoes are easy to boil, so you should put them later; 3. Potatoes are easy to oxidize after slicing or blocking, so you must soak them in water, otherwise they will change color; 4. Salt should not be put first when cooking soup, because salt has the effect of penetration, which will make the raw materials The water in the water is discharged, the protein is coagulated, and the taste is insufficient.

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: salty and fresh