After the beginning of autumn, eat more of it; its potassium content is four times that of potatoes, helping to eliminate fatigue and boost energy, making your legs and feet feel stronger.
Today marks the beginning of autumn, but the temperature is still as high as ever. It is unlikely to cool down in the next few days or even weeks, as we are still in the dog days of summer. I went to buy some mung beans, and now I boil mung bean soup every day to cool off.
With the high temperature of 40 degrees, we sweat a lot. Along with sweating, can you feel a noticeable fatigue and overwhelming exhaustion, along with decreased energy and sluggish legs?
This is because sweating not only removes moisture from the body but also a significant amount of potassium, and the loss of potassium leads to these problems.
Therefore, even though it is now autumn, I recommend everyone to increase their potassium intake and eat more potassium-rich foods to strengthen the body. After the beginning of autumn, eat more of it; its potassium content is four times that of potatoes, and that is shiitake mushrooms. Among all foods, shiitake mushrooms rank high in potassium content; eating them regularly helps to eliminate fatigue, giving you stronger legs and feet.
[Stuffed Shiitake Mushrooms]
Ingredients: shiitake mushrooms, pork, millet pepper, chopped green onion, ginger, salt, black pepper, chicken essence, oyster sauce, soy sauce, cooking wine, starch
1. Prepare several dried shiitake mushrooms and soak them in water in advance. Soaking in warm water yields better results and is faster. Once they are softened and enlarged, wash each one carefully, and they will be ready for cooking.
2. While the shiitake mushrooms are soaking, we handle the pork. Cut the pork into small pieces or use a meat grinder to mince it. Then add an appropriate amount of salt, black pepper, chicken essence, oyster sauce, soy sauce, cooking wine, and starch. Finally, chop some green onion and ginger and add them in, mixing everything thoroughly.
3. For the soaked dried shiitake mushrooms, trim off the stems. If you prefer them softer, you can blanch them in water first, but I skipped that step. Next, shape the meat mixture into balls and stuff them into the shiitake mushrooms, arranging them evenly on a plate.
4. Next, add an appropriate amount of water to the pot, place the plate inside, and steam for 10 minutes once the water boils. After steaming, you will notice some broth in the plate. Pour the broth into the pot, then add one tablespoon of oyster sauce, and mix a small bowl of water with starch, pouring it into the pot to thicken the sauce.
