In the hot days of summer, people tend to sweat more, leading to a loss of potassium in the body, which can result in symptoms like fatigue and lethargy. Therefore, during this season, it is particularly important to supplement with high-potassium foods. Potassium is an essential mineral for the body, helping to maintain normal cell function, regulate fluid balance, and prevent muscle cramps and arrhythmias. It is recommended that during the summer, people consume more high-potassium foods such as spicy and sour shredded potatoes, homemade braised tofu, black fungus with cucumbers, and spicy eggplant slices. These dishes are not only delicious but also rich in potassium, helping us to stay energized and well during the hot weather, allowing us to get through the scorching summer smoothly.
1. Spicy and Sour Shredded Potatoes
Ingredients: Potatoes: 2 (medium-sized); Green bell pepper: 1; Red bell pepper: 1 (optional); Ginger: 2 slices; Garlic: 2 cloves; Dried chili peppers: 2-3; White vinegar: 2 tablespoons; Soy sauce: 1 tablespoon; Cooking wine: 1 tablespoon; Salt: to taste; White sugar: 1 teaspoon; White pepper powder: a little; Cooking oil: to taste
Steps:
1. Prepare the ingredients: Peel the potatoes and cut them into thin strips; slice the green and red bell peppers (if using); julienne the ginger, crush the garlic and chop it finely, and cut the dried chilies into segments.
2. Soak in water: Place the cut potato strips in clean water for 10 minutes to remove excess starch, then drain the water.
3. Fry the seasonings: In a hot pan with cold oil, add the ginger strips, minced garlic, and dried chili segments, and stir-fry over medium-low heat until fragrant.
4. Stir-fry the potatoes: Add the drained potato strips to the pan, stir-fry on medium heat until they turn transparent and slightly soften.
5. Season: Add 1 tablespoon of soy sauce, 1 tablespoon of cooking wine, 2 tablespoons of white vinegar, 1 teaspoon of white sugar, and a suitable amount of salt, and quickly stir-fry evenly.
6. Stir-fry the bell peppers: Add the green and red bell pepper strips (if using) to the pan, continuing to stir-fry for about 2 minutes until they soften.
7. Season: Adjust the salt and white pepper powder to taste, stir-frying evenly before turning off the heat.
8. Plate: Serve the finished spicy and sour shredded potatoes on a plate, ready to enjoy.
