"免疫力之王"找到了，建議50歲后經常吃，增強免疫力，少生病！

"免疫力之王"找到了，建議50歲后經常吃，增強免疫力，少生病！

“免疫力之王”終于被找到了！有這么幾種食物堪稱“免疫力之王”，建議50歲后的朋友們經常吃，能有效增強免疫力，讓你少生病！

第一種：香菇

推薦吃法，香菇炒雞蛋。是一道快手又營養的家常菜，菜色澤誘人，咸鮮適口，非常適合作為日常增強免疫力的家常菜。

食材：鮮香菇：6-8朵，雞蛋：3-4個小蔥1根、大蒜2瓣（可選）食用油、鹽、生抽（少許）、蠔油（少許，提鮮關鍵）、水淀粉（可選）

做法；1清洗香菇：剪去香菇根部的硬蒂。在清水中加一勺面粉或淀粉，放入香菇輕輕抓洗（吸附雜質），然后用流水沖洗干凈。

2切片：將香菇切成厚度均勻的片

3焯水（去腥秘訣）：鍋中燒開水，放入香菇片焯水1-2分鐘。撈出后過涼水，并用手輕輕擠干水分。為什么要焯水？ 這一步能去除香菇的土腥味和草酸，擠干水分后，香菇下鍋才能像海綿一樣吸滿雞蛋的香味，而不是吐出一灘水。

4打蛋液：雞蛋打入碗中，加少許鹽和幾滴清水（讓雞蛋更蓬松），充分攪打均勻。

5熱鍋涼油（油比平時炒菜稍多一點），油熱后倒入蛋液。用筷子快速劃散，當蛋液大部分凝固但還很嫩時，立刻盛出備用。不要炒太老。

6鍋中留少許底油，放入蔥花和蒜片爆香。倒入處理好的香菇片，中火翻炒1分鐘，炒出香菇的香氣。

7倒入之前炒好的雞蛋。加入少許鹽、幾滴生抽和蠔油。快速翻炒均勻（約30秒），讓味道融合，即可出鍋。

第二種：西蘭花

推薦吃法，西蘭花炒蝦仁。清爽不油膩， 好吃美味。

食材：西蘭花 1顆鮮蝦仁 100克（或雞蛋2個）大蒜 3瓣、胡蘿卜 少許（配色）生抽、蠔油、鹽、橄欖油（或少量食用油）

做法：1清洗與處理：西蘭花切小朵，放入鹽水中浸泡10分鐘（去蟲卵），洗凈瀝干。

2焯水（關鍵一步）：鍋中燒開水，加一勺鹽和幾滴油（保持顏色翠綠）。放入西蘭花焯水1-2分鐘，撈出過涼水，瀝干備用。這一步能去除草酸和異味，縮短后續炒制時間。http://www.tianshankeji.com/Article/details/00753.shtml
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3炒制：熱鍋倒油，下蒜末爆香。加入蝦仁煸炒至變色（如果是雞蛋則炒熟盛出）。倒入焯好的西蘭花，大火快速翻炒1分鐘。

4加少許生抽、蠔油調味，翻炒均勻即可出鍋。全程大火快炒，避免營養流失。

第三種；豆腐

推薦吃法， 豆腐蒸雞蛋。這道菜做法簡單，營養好吸收，非常適合作為日常增強免疫力的早餐或晚餐配菜。

食材：內脂豆腐（或嫩豆腐）：1盒（約300克）雞蛋：2個，鹽（少許）、生抽、香油、蔥花

做法；1處理豆腐，將豆腐從盒中取出，切成約1厘米厚的小方塊。

2鋪盤：將豆腐塊整齊地碼在深盤底部。小技巧：如果覺得豆腐有豆腥味，可以在沸水中加少許鹽，將豆腐焯水30秒撈出，這樣還能讓豆腐不易碎。

3打蛋：將2個雞蛋打入碗中，加少許鹽（底味），充分打散。

4加水：加入溫水（約40度，手摸著溫溫的即可）。黃金比例：蛋液和水的比例最好是 1 : 1.5。水太少蛋羹會老，水太多蛋羹不成形。如果沒有量杯，大概就是兩個雞蛋殼裝滿水，倒6次進去。
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5過篩：將調好的蛋液通過濾網過篩1-2次，濾掉氣泡和系帶。這是蛋羹表面如鏡面般光滑的秘訣。

6入盤：將過篩后的蛋液均勻地倒在鋪好豆腐的盤子里。

7封膜：在盤子上蓋一層耐高溫保鮮膜，用牙簽扎幾個小孔透氣（或者扣一個盤子）。這能防止鍋蓋上的水蒸氣滴落，形成“蜂窩眼”。

8蒸制：蒸鍋水燒開后，將盤子放入。中火蒸8-10分鐘（具體時間視容器深淺而定）。判斷標準：輕輕晃動盤子，蛋液中心微微顫動但已凝固，就是最嫩的狀態。關火后燜2分鐘再出鍋。

9出鍋后，淋上少許生抽（或蒸魚豉油）。滴幾滴香油提香。撒上蔥花點綴即可。

第四種；魚肉

推薦吃法，清蒸鱸魚。以其清淡鮮美、營養豐富的特點，深受大眾喜愛。它不僅保留了鱸魚本身的鮮嫩口感，還最大程度地鎖住了營養。

食材；鱸魚1條，蔥姜， 鹽， 蒸魚油，料酒

做法；1處理鱸魚，用刀刮去魚鱗，從魚的腹部切開，掏出內臟，再用清水反復沖洗魚腹

2接著，在魚身兩面斜劃幾刀，在魚身內外均勻地抹上一層鹽，淋上料酒，腌制15 - 20分鐘，讓鹽和料酒充分滲透到魚肉中，進一步去除腥味。http://m.zjkotter.com/Article/details/40261.shtml
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3在腌制魚的同時，把姜切成薄片，蔥切成段。將一部分姜片和蔥段鋪在蒸魚盤的底部，這樣在蒸魚時，魚能吸收蔥姜的香味。剩余的姜和蔥切成細絲，用來裝飾和增添風味。

4將腌制好的鱸魚放在鋪有蔥姜的蒸魚盤上，水開后放入蒸鍋中，用大火蒸8 - 10分鐘。蒸制的時間要根據魚的大小來調整

5魚蒸好后，小心地從蒸鍋中取出，倒掉盤中的汁水。然后，在魚身上均勻地淋上蒸魚豉油，蒸魚豉油的咸香能進一步提升魚肉的鮮味。

6將切好的蔥姜絲撒在魚身上，再淋上燒熱的食用油。激發出蔥姜的香味，為整道菜增添了濃郁的香氣

50歲后的朋友們，不妨把這些“免疫力之王”食物加入日常飲食中，給身體筑起一道堅固的免疫防線，讓健康常伴左右！