Ingredients: carrot 100g, potato 60g, half a box of tender tofu, cashew nuts 50g, celery 50g, olive oil, salt, black pepper and water starch.

Practice carrots and potatoes peeled, celery chopped, tender tofu chopped for later use.

Heat olive oil in a pot, add carrots and potatoes, stir-fry until soft, take out, pour into a blender, and then add 300 ml of water and cashews to make juice.

Pour carrot, potato and kidney flower juice into the pot, add tofu to boil, add salt to taste, add starch to thicken, sprinkle celery and serve.

Take it every day.

Cashew nuts are flat in nature and sweet in taste, and enter kidney and spleen meridians.

Edible Compatibility Because the beta-carotene contained in carrots is fat-soluble, cooking with oil first will be more easily absorbed by the stomach.

Yangshengtang suggested that carrots can eliminate flatulence, improve indigestion, and improve night blindness and dry eye. Some vitamins and trace elements in cashew nuts have a good effect on softening blood vessels, which is of great benefit to protecting blood vessels and preventing cardiovascular diseases.