The old man has worked hard for us all his life, and every child wants to create a healthy and happy old age for his parents! Diet is the most convenient and effective method. How should the recipes of the elderly be matched? Many elderly people have a bad appetite, so what recipes do the elderly have to nourish their stomachs? What's the difference between the recipes of the elderly in winter and those of the elderly in summer? Let's find out!

catalogue

1, the elderly must eat vegetarian dishes in summer 2, the elderly low back pain treatment recipes

3. recipes for preventing presbyopia in the elderly 4. Recipes to improve the memory of the elderly

5. Recommended recipes for nutritious breakfast for the elderly. 6. Old people often cry, and recommend diet therapy.

7, the elderly recipes nourish the heart and protect the spleen 8, what is good for the elderly constipation?

In summer, the elderly must eat vegetarian recipes.

What do the elderly eat in summer? There are many kinds of vegetables on the market in summer, some of which are not suitable for the elderly, and some are good for the elderly. So what should the elderly eat in summer? The following is a summary of 14 vegetarian recipes that the elderly must eat in summer. Let's have a look.

1, steamed eggplant with garlic

Ingredients: tender eggplant.

Accessories: garlic, monosodium glutamate, salt, sugar and sesame oil.

Chop garlic. Wash eggplant and cut into long strips. Heat oil in a wok, add garlic and stir-fry until fragrant. Add salt, monosodium glutamate, sugar and a little water and mix well.

Arrange eggplant strips on a steaming tray, pour in fried garlic soup, and then steam in a steamer for about five minutes. After taking out the steaming plate, sprinkle with sesame oil.

2. Vegetarian Fried Pumpkin Tips

Ingredients: pumpkin tip 400g, pepper 25g, garlic 4, salt 2.5g, wet starch 10g, a little water.

Soak the pumpkin tip in salt water for15min, then wash it, drain the oil from the pumpkin tip, put the oil in the wok, stir-fry the minced garlic and pepper, stir-fry the pumpkin tip for a while, add a little water and salt and stir-fry until soft, then thicken and take it out.

3. Fried broad beans with leeks

Ingredients: 250 grams of broad bean with skin (refers to the broad bean whose pods are peeled off but the seed coat of the bean is kept), 200 grams of leek, a spoonful of oil and a little salt.

Wash broad beans with skin, remove old roots, dirt and yellow leaves from leeks, clean and cut into small pieces, put a wok on fire, heat it up, add a spoonful of oil, pour in broad beans, stir fry constantly, and add a little salt to taste.

Stir-fry well, add half a bowl of water, cover the pot, stew the broad beans until crisp and rotten, and when the water in the pot is almost dry, add leeks and stir well.

4. Douchi and tiger skin green pepper

Ingredients: green pepper, lobster sauce, garlic, oil, salt, sugar, soy sauce and vinegar.

Pour oil into the wok (a little more than usual), heat it to 80% heat, change to medium heat and add green pepper. Press the bottom of the pot with a spatula, then stir-fry and circle again. Leave the bottom oil in the pot, and take out the green pepper until it becomes soft and the skin is golden brown.

Add lobster sauce and minced garlic to the wok and stir-fry until fragrant. Add green pepper, a little water, salt, sugar, soy sauce, vinegar and mushroom essence, and stir the seasoning evenly. Be careful not to stir too much, or the green pepper will fade.

5. Ruyi Hunan and Jiangxi

Ingredients: soybean sprouts 140g, 3 thin dried incense, 3 red peppers 1 root, and 3 cloves of garlic.

Seasoning: 1 and 1/2 tablespoons soy sauce and 1 teaspoon sugar.

Remove the roots of soybean sprouts, wash and drain. Dried coriander is cut into long strips, red pepper is seeded and cut into thin strips, and garlic is peeled and cut into thick slices. Put cold oil in the pot, add dried bean curd and garlic slices. Stir-fry on low heat until the dried beans are fragrant and slightly hard. Add bean sprouts. Then add shredded red pepper, 1 and 1/3 tablespoons sugar and 1 teaspoon, stir-fry over high fire, and mix all the materials with chopsticks for about 1.5 minutes.

6. Brewing of Chili bean curd

Ingredients: 4 peppers, 250g tofu, bread crumbs.

Seasoning: cooking oil, salt, pepper, mushroom essence.

Crush tofu with a spoon, remove both ends of pepper, remove seeds, and cut into 3 cm thick sections. Add minced onion and ginger to the broken tofu, add proper amount of cooking oil, salt, mushroom essence and pepper and stir well.

Fill the hollow part of the pepper with the stirred tofu sauce and smooth it. After molding, the pepper bean curd is coated with starch on both sides and then wrapped with bread crumbs. After the oil in the pot is heated, drain the tofu into the pot and fry it on low heat until both sides are golden.

7. cumin potatoes

Ingredients: 3 potatoes (medium size, about 2-3), 3 grams of cumin grains, 3 grams of cumin powder, 3 grams of black pepper, 3 grams of Chili powder, a little salt, 5 grams of Jiang Mo, and a proper amount of coriander.

Pick a few medium-sized potatoes, and three is enough. Take a small soup pot, pour a proper amount of water, add washed potatoes and add 5g of salt. After the fire boils, turn to medium heat and cook for about 20 minutes, as long as the potatoes are cooked and soft. We also need some Jiang Mo, cumin powder, cumin granules, black pepper and Chili powder.

When the potatoes are ripe, take them out to control the moisture and put them aside to cool. Cool and peel. Cut into hob blocks. Pour a little oil into the pot, heat it, add cumin grains, stir-fry until fragrant, and then add potato pieces. Stir-fry for a few times, then add Jiang Mo, cumin powder, Chili powder, black pepper and salt, stir-fry for a few minutes, and finally sprinkle some chopped parsley when taking out the pan.

8. Vinegar peanuts

Ingredients: peanuts, coriander, garlic and mature vinegar.

Wash peanuts, dry them, stir-fry them in oil pan until they change color, take them out and let them cool. Chop coriander and garlic for later use. Pour vinegar and sugar into a bowl. Pour the dried peanuts and sauce into the fresh-keeping box, add coriander and garlic at the same time, cover it, shake and stir evenly, and you can eat it later.

9. Steamed tofu with double peppers

Ingredients: a piece of tofu, 1 tablespoon of two-color chopped pepper, 1 tablespoon of soy sauce, appropriate amount of onion, 1 tablespoon of oil.

Pour tofu into a plate, slice it, and spread it out gently in an oblique shape by hand. Shred shallots and soak in water for later use. Pour chopped pepper on tofu, pour soy sauce on it, and wrap the tofu plate with plastic wrap. Don't leak air.

Add water to the steamer and bring to a boil. Put it into the tofu pot, cover it and steam for 10 minutes. After turning off the fire, take out the tofu pot, remove the plastic wrap, sprinkle with the drained shredded onion, heat it with hot oil and pour it on.

10, taste potato chips

Ingredients: potatoes.

Ingredients: fragrant leaves, dried red pepper, thirteen spices and shallots.

Peel the potatoes, cut them into strips and make them thicker. Pour potato chips into the pot, add water, which is less than potatoes, add three or four fragrant leaves and 1 spoon salt, and cook over high heat. After boiling, continue to cook for 4-5 minutes, then turn off the heat and drain the potato chips for later use.

After the pan is hot, pour in a proper amount of oil, then cut the pepper, fry the potato chips with low fire, stir-fry for about 3 minutes, add chopped green onion and a proper amount of thirteen spices, mix the seasoning evenly with chopsticks, stick it on the potato chips, and stir-fry until the potato surface is slightly browned.

1 1, stir-fried corn with spinach stalks

Ingredients: 500g water spinach, 50g corn and 50g pickled mustard tuber.

Ingredients: dried pepper, ginger, garlic, onion, soy sauce, mushroom essence, wet starch.

The leaves of Ipomoea aquatica were picked for later use, and the older part of the stem root of Ipomoea aquatica was cut off, washed and drained, and cut into sections about 1 cm long. Wash the corn, put it in a steamer, steam it in water, cool it and beat it into granules. Chop mustard tuber, ginger and garlic into powder, cut onion and dried pepper into sections, wash and cut into sections.

Put oil in a hot pan, add dried Chili and minced ginger and garlic, stir-fry until fragrant, and add mustard tuber and stir well. Add cooked corn kernels and spinach stalks, stir-fry, add appropriate amount of salt and mushroom essence, stir-fry, add chopped green onion and light soy sauce, stir-fry, pour in wet starch, stir-fry and thicken.

12, cold Flammulina velutipes

Ingredients: Flammulina velutipes, yellow pepper, onion, garlic, soy sauce, balsamic vinegar, sesame oil and honey (sugar).

Boil the water, first add Flammulina velutipes and shredded yellow pepper, scald for 30 seconds, and finally add shredded onion, mix well and take out. Soak the fished 1 material in ice water for half a minute. 1.5 tablespoons of soy sauce, 1 tablespoon of balsamic vinegar, half a spoonful of honey (sugar) and garlic are fully mixed into a wet material. Take out the two materials, gently squeeze out the water, put them in and mix well, and drop a few drops of sesame oil before serving.

13, Xiangxiang Huiguo Lotus Root

Material: lotus root 1 knot (300g).

Ingredients: celery 1 root, 2 millet peppers, 2 cloves of garlic, Chili sauce 1 teaspoon, soy sauce 1 teaspoon, and 4 tablespoons of oil.

Wash lotus root, peel and slice, wash celery, cut diagonally, chop millet pepper and slice garlic. Boil water in the soup pot. After the water is boiled, add lotus root slices and blanch for 3 minutes. Take out and drain. Sprinkle a little corn starch and grab it well.

Relax the oil in the pan, heat to 60%, add lotus root slices and stir-fry until the surface is slightly burnt, take out the lotus root slices, drain the excess oil, leave the bottom oil in the pan, heat again, add Chili sauce, stir-fry red oil, add lotus root slices, add soy sauce, stir-fry evenly, add millet pepper, garlic slices and celery, and continue to stir-fry for two minutes.

14, stir-fry cauliflower

Ingredients: cauliflower, minced vegetarian meat, soy sauce, aged vinegar, dried red pepper, onion, ginger, minced garlic, pepper, green pepper, salt and vegetable oil.

Break cauliflower into small flowers and wash. Shred green pepper and cut red pepper into sections. Put oil in the pan, heat it, stir-fry the peppers first, then add the red peppers, onion, ginger and minced garlic and stir-fry until fragrant. You can put more red pepper, it needs to be spicy to be fragrant.

Add chopped vegetarian meat, stir-fry until it changes color, add a little soy sauce, and then put cauliflower in a pot and stir-fry over high heat until cooked. During this period, put some soy sauce essence, and the most indispensable thing is vinegar. Without vinegar, this dish is tasteless. Finally, add salt to taste and put some green pepper to make the color of the dish look good.

Recipe for treating low back pain in the elderly

Old people always feel that backache, heaviness, heat, cold, pregnancy, bloating and urgency are actually common problems of backache. Here are several delicious foods recommended as conditioning to treat low back pain in the elderly.

Mutton kidney black bean soup

Ingredients: 500g of pork loin, 50g of black beans from Bama Yishutang, and 0g of Eucommia ulmoides10g.

working methods

1. Wash the tenderloin, remove the fishy smell and soak it in boiling water for 3 minutes.

2. Put the black beans, Eucommia ulmoides, Acorus calamus and ginger into the pot and cook for 30 minutes on low heat.

3. Add the lamb tenderloin and continue to simmer.

Efficacy: tonifying kidney, strengthening waist and kidney, treating nephritis, promoting blood circulation and removing blood stasis.

Walnut cake

Ingredients: 50 grams of walnut kernel (or walnut kernel), 250 grams of flour, and a little sugar.

Practice: Beat the walnut kernel into powder, mix it with flour, add appropriate amount of water, stir well and bake it into pancakes.

Efficacy: It has the functions of tonifying kidney, keeping out cold, moistening intestine and relaxing bowels. It is suitable for the elderly with symptoms such as kidney deficiency, low back pain, weak legs, fear of cold, and dry stool.

Stewed chicken with cistanche deserticola

Materials: chicken 1 chicken, cistanche deserticola 15g, ginkgo 30 (shelled), chestnut 15g (shelled), coix seed 15g, a little ginger and a little onion.

working methods

1. Wash the chicken, cut into pieces, and fry it with onion and ginger until it changes color.

2. Add 4 cups of clear water, roll off the foam and oil slick, add chopped Cistanche deserticola, then add chestnuts, ginkgo nuts and Coicis Semen in turn, and add a little soy sauce when it is half cooked.

3. When the water is dry, stir it with a spatula frequently, and you can eat it after collecting the soup.

Efficacy: low back pain, frequent urination.

Pork kidney porridge

Ingredients: two pig kidneys, 50g glutinous rice, 20g Eucommia ulmoides Oliv., onion, spiced powder, ginger and salt.

Practice: Wash pig kidney, soak it in clear water for half an hour to remove fishy smell, remove fat and cut it into fine pieces; Wash the rice clean, put it in the pot with shredded pork kidneys and cook it into porridge. After cooking, add appropriate amount of scallion, spiced powder, ginger and salt, and eat it at breakfast.

Efficacy: tonify kidney and strengthen waist, which is suitable for the problems of weakness of waist and knees, difficulty in walking and deafness caused by deficiency of kidney qi in the elderly.

Braised pork loin with fennel

Materials: fennel 15g, pork tenderloin 1.

Practice: cut the pork tenderloin in half, kick off the fascia, put it in a pot and add fennel water to simmer. Eat pork loin while it's hot. This soup smells heavy, so you don't need to drink it. You mainly eat pork tenderloin.

Efficacy: Warming kidney and dispelling cold, mainly treating low back pain.

10 The most classic honey health recipe, the elderly must know and see.

Tao Hongjing, a famous doctor in the Liang Dynasty in China, said: "Taoist pills are mostly honey, and those who cultivate immortals only eat honey, that is, they can live forever." Although this statement is somewhat exaggerated, it fully illustrates the role of honey in nutrition and medical care.

Honey, as a medicine, has a history of thousands of years in China, and its curative effect is very good. Li Shizhen, a medical scientist in the Ming Dynasty, pointed out: "Honey has five functions as medicine: clearing heat; Buzhong also; Wet and dry; Detoxification also; Relieve the pain. Born cold, it can clear away heat. Maturity is warm, so it can be made up. Sweet and peaceful, so you can detoxify. Soft and moist, so it can moisten dryness. It can slow down the urgency, so it can stop the pain of myocardial trauma and cause the middle, so it can reconcile various drugs and work together with licorice. "

So many people will take honey as the first choice for making various recipes. Let me tell you how: