The heart determines lifespan! It is suggested that middle-aged and elderly people: don't be too frugal, often eat three kinds of heart vegetables, the more you eat, the younger you get.
[spinach with peanuts] 1. A handful of spinach, wash and dry. Put an appropriate amount of peanuts in a basin: garlic is flattened and chopped, then pour in spinach, blanch for 40 seconds to remove oxalic acid, then fish out, rinse with water to cool, pour cold oil into peanuts, remove and control oil to cool, 4. Put minced garlic in the basin, squeeze the spinach and cut it into sections. Add salt, light soy sauce, balsamic vinegar, sesame oil and prickly ash oil and stir well. Pour peanuts into the bowl and mix well and serve delicious. Eating more kelp is beneficial to the relaxation and rest of the heart. A piece of tender tofu, fresh shrimp clean: add tofu and kelp blanch water in cold water, smoke on the surface and add shrimps. Pour out and control water and set aside, add six eggs to break up when fried into poached eggs, pour in kelp and tofu, add salt and pepper to season, boil and add Chinese wolfberry, appropriate amount of cashew nuts in a bowl, pour in cashew nuts when the oil is 20% hot, turn on low heat and fry the moisture inside.
HeartIn the five internal organs, it is called "The official of the monarch"Oh, up.Dominate and command the whole bodyOnce the role ofHeart problems.Health is then threatened..
As the saying goes:The heart determines the lifespan, but the healthy heart lives longer.! ForThe most important thing is to protect the heart of the middle-aged and elderly.These three ingredients are called "Heart-protecting vegetableIt is recommended to eat regularly after the age of 60, and the more you eat, the healthier you will be.
1. Peanuts
peanutIt's called "Longevity fruit"withNourish and nourish、prolong lifeThe efficacy of large amounts of unsaturated fatty acids, canAccelerate cholesterol excretionAvoid vascular blockagePrevent arteriosclerosis, thusProtect heart health.
Recommended practices:[spinach mixed with peanuts]
1. A handful of spinach, wash and dry; put some peanuts in a basin; beat garlic and cut it into pieces.
two。 Boil water in the pot, add 1 tablespoon of salt and 1 tablespoon of vegetable oil, pour in spinach after boiling, blanch for 40 seconds to remove oxalic acid, then remove and rinse with water to cool.
3. Heat oil in the pot, pour cold oil into peanuts, fry slowly over low heat, the skin turns red slightly, and hear a crackling sound, about 7 to 8 times the peanuts will be ripe, removed to control the oil to cool.
4. Put minced garlic in the basin, squeeze the spinach and cut the water into sections. Add salt, light soy sauce, balsamic vinegar, sesame oil and prickly ash oil and stir well. Pour into the peanuts and mix well. Serve.
2. Kelp
KelpHaveLongevity food in the seaThe reputation of comprehensive nutrition, especiallyMagnesium elementRichIt plays an important role in regulating cardiac activity.Especially when the pressure is highEating more kelp is good for heart relaxation and rest..
Recommended practices:[kelp bean curd soup]
1. A piece of tender tofu, cut into diced bean curd; fresh shrimp washed, remove shrimp line; kelp washed, cut into small pieces to set aside.
two。 Boil water from the pot, add tofu and kelp blanch in cold water, smoke on the surface and add shrimps. Pour out the water and control the water.
3. Heat oil, add six eggs to make poached eggs, add water, add kelp and tofu, season with salt and pepper, bring to the boil and add Chinese wolfberry. Serve.
Cashew nuts
Cashew nutBe known as "The umbrella of the heart"A small handful of energy every dayEffectively reduce cardiovascular diseaseThe risk of disease.
Recommended practices:[fried cashew nuts with cucumber]
1. Peel the cucumber and break it, remove the flesh inside and cut it into diamond-shaped pieces; half of the red pepper is sliced to match the color; foaming fungus, remove the hard root and cut into small pieces; put the right amount of cashew nuts in the bowl.
two。 Heat an extra bottle of oil in the pan, pour in the cashew when the oil is 20% hot, fry the moisture out over low heat, slowly raise the oil temperature, deep-fry the water dry, turn off the heat after the cashew turns slightly yellow, and continue to fry for five or six seconds to control the oil.
3. Boil water in the pot, after the fire boil, pour in the cucumber, red pepper and fungus a little hot, cucumber green after the fish out, immediately cool with cold water, keep crisp.
4. Add a little base oil to the pan, pour in a little water, stir in salt, monosodium glutamate, chicken powder and sesame oil to open the seasoning, hook in a little water and starch to glue the juice, pour in the side dishes and quickly turn well, then pour in the cashew nuts and stir for a few times. Serve.
The first food editor: Xiaoya