Low-calorie diet means that the heat energy provided by each dish does not exceed 840 kilojoules (200 kilocalories), which is suitable for adults who are over 20% overweight, patients with stable condition and diabetic patients.

1. Vegetarian hypoglycemic course

(1) Vegetarian dishes

Ingredients: 250g green vegetables (cabbage, rape, spinach, celery, onion, etc. ), vegetable oil 9g, shredded ginger a little, salt 5g.

Production method: Wash the vegetables and cut them into inches. Heat an oil pan, add shredded ginger and stir fry, then add vegetables, stir fry until half cooked, add salt, and add a little warm water to stir fry slightly.

Nutritional components of the finished product: heat energy 508.2kJ (12 1Kcal), protein 4g, fat 9g and sugar 6g.

(2) Fried green vegetables with shrimp skin

Ingredients: shrimp skin 10g, green vegetables 250g (rape, spinach, celery, Chinese cabbage, onion, etc. ), vegetable oil 9g, salt 5g, shredded onion 5g.

Production method: Wash the vegetables and cut them into inches. When the oil is hot, add the dried shrimps and shredded onion, stir-fry the vegetables until they are 80% cooked, add salt and stir-fry over high fire.

Nutritional components of the finished product: heat energy 646.8kJ (154kC), protein 8g, fat 10g and sugar 8g.

(3) Shrimp with green vegetables

Ingredients: 3 grams of shrimp, 250 grams of green vegetables (rape, cabbage, spinach, cauliflower, etc.). ),15g vegetable oil, 2g cooking wine, 4g salt, 2g ginger and 2g shredded onion.

Production method: Wash the vegetables and cut them into inches. Soak the shrimp in warm water and skim off the scum and residue. Heat the oil pan, add ginger and onion, stir fry, add shrimp and cooking wine, stir fry a few times, add vegetables, add warm water, cover the pot, cook until half cooked, and add salt to cook.

Nutritional components of the finished product: heat energy 840 kilojoules (200 kilocalories), protein 5g, fat 15.5g, sugar 10g.

(4) Cream Chinese cabbage

Ingredients: 50 ml of fresh milk, 250 g of Chinese cabbage heart, 5 g of salt, 9 g of monosodium glutamate, 9 g of vegetable oil, 5 g of flour and 50 ml of broth.

Production method: Wash the cabbage and cut it into inches. Heat an oil pan, add cabbage and stock, cook until it is 80% cooked, and add salt and monosodium glutamate. Mix flour and milk, pour into a pot, stir well and bring to a boil.

Nutritional components of the finished product: heat energy 722.4 kJ (172 kcal), protein 5g, fat 12g, sugar11g.

(5) Stewed cabbage with bamboo shoots

Ingredients: Chinese cabbage 200g, bamboo shoots 10g, dried Tricholoma mushroom 5g, shrimp skin 5g, soy sauce 10g, oil 10g, onion 2g, ginger 2g, monosodium glutamate 4g, salt 4g.

Method of production: Wash the cabbage and cut it into inches. Soak dried Tricholoma, dried bamboo shoots and shrimp in warm water, cut into small pieces, and keep mushroom soup and shrimp soup. After the oil pan is heated, add onion and ginger, stir fry, then add Chinese cabbage, stir fry until it is medium-cooked, and then add shrimp, mushrooms and bamboo shoots. Add soy sauce, mushroom soup, shrimp soup, soy sauce and salt and cook until it tastes good.

Nutritional components of the finished product: heat energy 6 17.4 kilojoules (147 kilocalories), protein 6g, fat 1 1 g, and sugar 6g.

(6) baking the cabbage with the winter bamboo shoots and mushrooms.

Raw materials: 200g of Chinese cabbage, 5g of mushrooms, 50g of winter bamboo shoots, 8g of salt, 0g of oil10g, 2g of monosodium glutamate.

How to make it: Wash the cabbage and cut it into small pieces half an inch square. Soak mushrooms in warm water, remove pedicels and cut into small pieces. Peel the winter bamboo shoots, wash them and cut them into rectangular slices. After the oil pan is heated, stir-fry the cabbage, then add the broth or water, add the mushrooms and winter bamboo shoots, cover the pot and boil, add the salt and monosodium glutamate, and simmer with slow fire.

Nutritional components of the finished product: heat energy 6 17.4 kilojoules (147 kilocalories), protein 4g, fat 10.5g and sugar 9g.

(7) Roasted cabbage with mushrooms

Raw materials: 5g of Lentinus edodes, 200g of Chinese cabbage, 5g of salt, peanut oil 10g, monosodium glutamate1g..

Production method: soak mushrooms in warm water, remove pedicels and wash them. Cut the cabbage into inches. Heat the oil, add the cabbage and stir-fry until half cooked. Add mushrooms, salt, a little broth or warm water, cover the pot and cook until burnt, and season with monosodium glutamate.

Nutritional components of the finished product: heat energy 546 kJ (130 kcal), protein 3g, fat 10.5g and sugar 6g.

(8) Braised cabbage with mushrooms.

Ingredients: 5g Tricholoma, 250g Chinese cabbage, soy sauce 10g, 4g salt, 2g vegetable oil 10g sugar.

Production method: soak Tricholoma in warm water first, remove the pedicle and wash it, and keep the first soaking in water. Wash the cabbage and cut it into inches. After the oil pan is heated, stir-fry the cabbage until it is half cooked, then add the mushrooms, soy sauce, salt and sugar, add the mushroom soup, cover the pot and cook until it tastes delicious.

Nutritional components of the finished product: heat energy 65 1 kJ (155 kcal), protein 5g, fat 10.5g, sugar 10g.

(9) stir-fried cabbage with persimmon pepper

Ingredients: 200g of Chinese cabbage, 50g of green pepper, 9g of vegetable oil, 5g of soy sauce, 2g of onion, 2g of ginger and 4g of salt.

Production method: cut cabbage and green pepper into filaments respectively. After the oil pan is heated, add onion and ginger and stir fry, add cabbage and stir fry until half cooked, add soy sauce, salt and shredded green pepper and stir fry a few times.

Nutritional components of the finished product: heat energy 150 kcal, protein 3g, fat 10g, sugar 12g.

(10) Fried Chinese Cabbage with Tomato

Ingredients: tomato100g, cabbage 200g, vegetable oil 9g, salt 5g and garlic 3g.

Production method: Wash tomatoes and cabbage separately and cut into small pieces. Heat the oil pan, stir-fry the cabbage until it is 80% cooked, add the tomatoes, salt and garlic slices, and stir-fry until it is cooked.

Nutritional components of the finished product: heat energy 6 13.2kJ (146kC), protein 3g, fat 10g, carbohydrate11g.

(1 1) roasted eggplant

Ingredients: 250g eggplant, 5g sesame oil, 5g string beans, 3g coriander,10g soy sauce, 5g pepper and 4g salt.

Production method: Eggplant is washed, peeled and cut into diamond-shaped blocks. After the oil pan is heated, fry the eggplant pieces first, then add the green beans, soy sauce, pepper and salt, stir well, add a little warm water and cover the pot. Cook until the eggplant is crisp and rotten, add coriander and stir fry a few times.

Nutritional components of the finished product: heat energy 533.4 kJ (127 kKa), protein 4g, fat 7g, sugar 12g.

(12) Vegetarian roasted radish

Ingredients: radish 200g, coriander and garlic 10g, vegetable oil 9g, soy sauce 10g, salt 5g, onion 2g and ginger 2g.

Production method: wash radish and cut it into hob blocks. After the oil pan is heated, stir-fry the radish a few times, add various seasonings, add a little warm water, cover the pot and cook. Sprinkle coriander and green garlic in the pot.

Nutritional components of the finished product: heat energy 546 kJ (130 kcal), protein 2g, fat 10g and sugar 8g.

(13) Roasted white radish with coriander

Ingredients: 200g white radish, 20g coriander, 9g vegetable oil, 5g salt and a little shredded ginger.

Production method: Wash the white radish and cut it into hob blocks. Cut coriander into inches. Heat the oil, stir-fry the radish, add a little warm water, cook with slow fire, add salt, shredded ginger and coriander, and stir well.

Nutritional components of the finished product: heat energy 630 kJ (150 kcal), protein 2g, fat 10g, sugar 13g.

(14) Stewed sauerkraut

Ingredients: spinach 250g, soy sauce 5g, vinegar 5g, salt 4g, sesame oil 5g, monosodium glutamate 1 g, flour10g.

Production method: wash spinach and cut it into inches. Boil the broth in the pot, add spinach, salt and monosodium glutamate, mix the flour with soy sauce and vinegar, put it in the soup and cook it immediately. Pour sesame oil before eating.

Nutritional components of the finished product: heat energy 546 kJ (130 kcal), protein 6 g, fat 6 g, sugar 13 g. ..

(15) Vegetarian roasted wax gourd

Ingredients: 250g wax gourd, 9g vegetable oil, 5g salt and 5g coriander.

Method of production: Peel the wax gourd and cut it into pieces. Wash coriander and cut into small pieces. After the oil pan is heated, stir-fry the wax gourd until it is half cooked, add a little water, cover the pot and bring to a boil, and add coriander and salt.

Nutritional components of the finished product: heat energy 457.8 kJ (109 kcal), protein 1g, fat 9g, sugar 6g.

(16) Braised winter melon with laver

Ingredients: dried seaweed 10g, wax gourd 250g, vegetable oil 9g, salt 8g, pepper 3 pieces.

Production method: peeled wax gourd, washed and cut into pieces. Hot oil, add pepper, take out pepper, add wax gourd and dried laver, stir-fry until half cooked, add a little warm water, cover the pot and cook.

Nutritional components of the finished product: the heat energy is 562.8 kilojoules (134 kilocalories). Protein 5g, fat 10g, sugar 6g.

(17) Sesame Chinese Cabbage

Ingredients: cabbage heart 200g,10g sesame sauce, 3g soy sauce, 2g vinegar, 5g coriander, 4g salt and 2g sesame oil.

Production method: Wash the cabbage, shred it, put it in a plate, put the seasoning in a bowl and mix well, pour it on the cabbage, and mix well when eating.

Nutritional components of the finished product: heat energy 546 kJ (130 kcal), protein 4g, fat 10g and sugar 6g.

Pepper oil cabbage

Ingredients: 200g of Chinese cabbage, pepper 10, 4g of salt and 9g of peanut oil.

How to make it: Wash the cabbage, cut it into filaments, cook it in boiling water until it is 80% ripe, take it out and put it on a plate. Heat the oil in the pot, add the pepper, and when the smoke comes out, quickly pour the pepper oil on the cabbage, add salt and mix well to serve.

Nutritional components of the finished product: heat energy 525 kilojoules (125 kilocalories), protein 3g, fat 9g and sugar 8g.

(19) Tomato mixed with lettuce

Ingredients: 200g of tomatoes, 50g of lettuce, 3g of soy sauce, 4g of salt and 3g of sesame oil.

Production method: Wash tomatoes and lettuce, cut them into thin slices, put them on a plate, add soy sauce, salt and sesame oil and mix well.

Nutritional components of the finished product: 302.4 kilojoules (72 kilocalories) of heat, 2g of protein, 3g of fat and 8g of sugar.

Flavor characteristics: delicious color, refreshing fragrance.

(20) Mixed tomato sauce

Ingredients: 250g eggplant, 0/0g sesame paste/kloc-,5g salt, 3g vinegar, 2g sesame oil and 5g garlic paste.

Production method: Wash eggplant, cut into pieces, steam it in a drawer, put it on a plate, pour in the prepared seasoning and mix well.

Nutritional components of the finished product: heat energy 567 kJ (135 kcal), protein 5g, fat 7g, sugar 13g.

Flavor characteristics: soft and delicious, most suitable for the elderly.

(2 1) assorted radish

Ingredients: 250g radish, 0g soy sauce10g, 3g sesame oil and 3g vinegar.

Production method: wash radish, mash it with a knife, put it on a plate, pour soy sauce, vinegar and sesame oil, and mix well.

Nutritional components of the finished product: heat energy 504 kJ (120 kcal), protein 4g, fat 4g, sugar 17g.

Flavor characteristics: crisp and refreshing.

(22) Stewed lettuce

Ingredients: 200g lettuce, 9g peanut oil, 5g salt and 3g vinegar. 3 grams of sesame oil and 5 capsules of pepper.

Production method: Peel lettuce, obliquely cut into thin slices, marinate with salt for 15 minutes, drain and put on a plate. Heat the oil with a frying spoon, add pepper, heat until it smokes, and pour it on the bamboo shoots. Add other seasonings and mix well.

Nutritional components of the finished product: heat energy 638.4 kJ (1.52 kKa), protein 2g, fat 1.2g, and sugar 9g.

(23) Mixed spinach

Ingredients: 250g spinach, 5g soy sauce, 4g salt, 5g sesame oil, 3g vinegar and 5g garlic paste.

Production method: Wash spinach, cut it into inches, blanch it in boiling water, drain it, cut it into inches, put it in a plate, and pour in the prepared seasoning and mix well.

Nutritional components of the finished product: heat energy 495.6 kJ (1 18 kcal), protein 6g, fat 6g, sugar 10g.

(24) Assorted cucumbers

Ingredients: 200g cucumber, 3g sesame oil, 3g soy sauce, 3g vinegar, 2g minced garlic and 4g salt.

Production method: clean cucumber, cut into filaments, put it in a plate, add all the above seasonings and mix well to serve.

Nutritional components of the finished product: heat energy 205.8 kj(49 kcal), protein 1.5g, fat 3g and sugar 4g.

(25) celery is beautiful in heart.

Raw materials: celery 100g, heart beauty 100g, 5 peppers, 8g salt and 3g sesame oil.

Production method: clean celery and radish, cut into squares 1 cm square, sprinkle with salt and pepper, mix well, and serve after 1 hour.

Nutritional components of the finished product: heat energy 3 15KJ (75Kcal), protein 2g, fat 3g, sugar 10g.

(26) dried seaweed mixed with celery and carrots

Raw materials: dried seaweed 10g, celery 10g, carrot 10g, refined salt 5g and sesame oil 3g.

Production method: blanch dried seaweed with boiling water. Wash celery and shred, wash carrot, peel and shred. Blanch the two kinds of shredded vegetables in boiling water, remove them and put them on a plate. Add Shanghai rice and all seasonings and mix well.

Nutritional components of the finished product: heat energy 386.4 kilojoules (92 kilocalories), protein 4g, fat 4g, sugar 10g.

2. Fresh beans and bean products reduce blood sugar.

(1) Stewed tofu with Chinese cabbage

Ingredients: 200g Chinese cabbage, 50g tofu, 9g vegetable oil, 5g soy sauce, 3g salt, shredded ginger and chopped green onion.

Production method: wash Chinese cabbage and cut it into inches. Cut tofu into inches. After the oil is heated, add ginger and chopped green onion and stir fry, then add Chinese cabbage and stir fry until half cooked, add seasonings such as tofu and cook.

Nutritional components of the finished product: heat energy 688.8kJ (164kC), protein 8g, fat 12g and sugar 6g.

(2) Stir-fried bean sprouts

Ingredients: 200g mung bean sprouts, 9g vegetable oil, 3g vinegar, 5g salt and 5g pepper.

Production method: first wash the bean sprouts and drain the water. When the oil is heated, add pepper. After the smoke comes out, add the bean sprouts and stir fry a few times. Add vinegar and salt and stir-fry until cooked.

Nutritional components of the finished product: heat energy 680.4 kJ (162 kcal), protein 7g, fat 10g, sugar11g.

(3) Braised lentils

Ingredients: 200g lentils, 9g vegetable oil, 4g salt, 4g soy sauce, 3g garlic slices and 3g Jiang Mo.

Production method: wash lentils and cut into inches. Heat an oil pan, add lentils and stir-fry until fragrant, add soy sauce, salt, Jiang Mo and a little warm water, cover the pan and stew until cooked, and add garlic slices.

Nutritional components of the finished product: heat energy 680.6 kJ (163 kcal), protein 5g, fat 1 1g, sugar11g.

(4) Fried lentils with tomatoes

Ingredients: 200g lentil, 0/00g tomato/kloc-,9g vegetable oil, 5g soy sauce, 4g salt and 2g garlic slices.

Production method: wash lentils and cut into inches, and wash tomatoes and cut into inches. Heat the oil pan, add lentils and stir fry, add warm water, cover the pot and stew until soft, add seasonings such as tomatoes and stir fry, and serve.

Nutritional components of the finished product: heat energy 70 1.4 kJ (167 kcal), protein 5g, fat 1 1g, sugar 12g.

(5) Stir-fried cowpeas with vegetarian dishes

Ingredients: 200g cowpea, 9g vegetable oil, 4g soy sauce and salt, 2g shredded ginger.

Production method: Wash cowpea, cut it into inches, heat it in an oil pan, stir-fry cowpea, add seasoning such as shredded ginger, add appropriate amount of water, cover the pot and stew.

Nutritional components of the finished product: heat energy 646.8kJ (154kC), protein 5g, fat 10g, sugar 10g.

(6) shredded bean curd mixed with shredded cabbage

Ingredients: 200g cabbage heart, 50g shredded bean curd, 3g salt, 3g soy sauce, 3g vinegar and 3g sesame oil.

Production method: Wash and shred the Chinese cabbage, blanch the bean curd with boiling water, drain, put it on the Chinese cabbage, put it on a plate, add all seasonings and mix well.

Nutritional components of the finished product: heat energy 600.6 kJ (143 kKa), protein13g, fat 7g, sugar 7g.

(7) Mix tofu and chopped green onion.

Ingredients: 250g of South Tofu, 5g of sesame oil, 5g of chopped green onion and 5g of salt.

Production method: put the tofu in a drawer and steam it for 10 minutes, put it on a plate, sprinkle with chopped green onion and salt, and sprinkle with sesame oil and mix well.

Nutritional components of the finished product: heat energy 840 kJ (200 kcal), protein 12g, fat 12g, sugar11g.

(8) Tofu mixed with Toona sinensis

Ingredients: 250g of South Tofu, 0/0g of Toona sinensis/kloc-,5g of sesame oil and 5g of salt.

Production method: tofu mixed with chopped green onion.

Nutritional components of the finished product: heat energy 793.8 kj( 189 kcal), protein 15g, fat 13g and sugar 8g.

(9) cold cowpea

Ingredients: 200g cowpea, 5g soy sauce, 5g sesame sauce, 5g sesame oil, 5g salt, 5g vinegar and a little minced garlic.

Production method: Wash and cut cowpea into inches, put it in boiling water and cook it until it is half cooked, take it out, put it on a plate, pour in the prepared seasoning and mix well.

Nutritional components of the finished product: heat energy 5 12.4 kilojoules (122 kilocalories), protein 6g, fat 6g, sugar11g.

(10) Bean sprouts mixed with rape

Ingredients: bean sprouts100g, rape100g, sesame oil 5g. 5 grams of salt and 5 pieces of pepper.

Production method: wash rape and bean sprouts, blanch them in boiling water, take them out, drain them, put them in a plate and sprinkle with salt. Pour sesame oil into a frying spoon, add pepper, heat until it smokes, and quickly pour it on the dish.

Nutritional components of the finished product: heat energy 462kJ (1 10kcal), protein 6g, fat 6g and sugar 8g.

3. Vegetables and vegetables lower blood sugar

(1) Stewed Chinese cabbage with chicken pieces

Ingredients: chicken 100g, Chinese cabbage 1 50g, salt 5g, cooking wine 3g, pepper 5g and a little monosodium glutamate.

Production method: Wash chicken and cut into pieces, add water to boil to remove floating foam, add cooking wine and pepper, and simmer until crisp. Cut the cabbage into inches, stew in a pot, add salt and monosodium glutamate.

Nutritional components of the finished product: heat energy 596.4 kilojoules (142 kilocalories), protein 26 grams, fat 2 grams and sugar 5 grams.

(2) Duck and Chinese cabbage

Ingredients: duck 100g, cabbage 150g, salt 5g, cooking wine 3g, pepper 3g, and a little monosodium glutamate.

Production method: same chicken cabbage.

The nutritional components of the finished product: heat energy 705.6 kilojoules (168 kilocalories), protein 19 grams, fat 8 grams and jelly 5 grams. ..

(3) Stewed cauliflower with chicken slices

Ingredients: chicken breast 100g, cauliflower 150g, egg white 1, cooking wine 3g, flour and salt 5g each, a little ginger, chicken soup 100ml.

How to make it: Slice the chicken and mix well with cooking wine and egg white. Cut the cauliflower into small pieces and put it in the boiled chicken soup. After boiling, add chicken and other seasonings. Finally, add flour and cook.

Nutritional components of the finished product: heat energy 749.6 kJ (178 kcal), protein 30g, fat 2g, cake 10g.

(4) Chicken and wax gourd

Ingredients: chicken nuggets 100g, wax gourd 200g, cooking wine 5g, salt 5g, a little onion and ginger.

Production method: Wash wax gourd, peel it and cut it into thin slices. Other production steps are the same as chicken and cabbage.

Nutritional components of the finished product: heat energy 596.4 kilojoules (142 kilocalories), protein 25g, fat 2g and sugar 6g.

(5) Pepper chicken

Ingredients: 300g of boned chicken, 5g of soy sauce, 4g of salt, 2g of ginger, onion and pepper, a little monosodium glutamate and 5g of sesame oil.

How to make it: Boil the washed chicken in a boiling water pot until it is half cooked, take it out, chop it into cubes 1 inch long, and put it on a plate. Heat the sesame oil with a frying spoon, stir-fry the pepper, pour the oil and pepper on the chicken, add other seasonings, and steam in a steamer. Take it out and eat it

Nutritional components of the finished product: heat energy 684.6 kilojoules (163 kilocalories), protein 24 grams, fat 7 grams, sugar 1 gram.

(6) Fried rape with shrimps

Ingredients: 50g of fresh shrimp, 200g of rape, 9g of vegetable oil, 5g of flour, 5g of soy sauce and 5g of salt, 3g of cooking wine, and a little of onion and ginger.

Production method: Wash the shrimp and mix well with cooking wine, soy sauce and flour. Wash the rape and cut it into inches. After the oil is heated, stir-fry the shrimps a few times, then stir-fry the rape until it is half cooked, add other seasonings, pour in the shrimps and stir-fry quickly.

Nutritional components of the finished product: heat energy 764.4 kJ (182 kcal), protein16g, fat10g, and sugar 7g.

(7) Dice shrimp and cucumber.

Ingredients: 50 grams of shrimp, 250 grams of cucumber, 9 grams of vegetable oil, 5 grams of flour, soy sauce and salt, 3 grams of cooking wine, and a little onion and ginger.

Production method: wash and dice cucumber, stir-fry shrimp with rape.

Nutritional components of the finished product: heat energy 747.6 kJ (178 kcal), protein12g, fat10g, sugar10g. ..

(8) Dried shrimps

Ingredients: 200g shrimp, egg white 1, 3g cooking wine and soy sauce, 5g flour and salt, a little onion and ginger, and vegetable oil 10g.

Production method: Wash shrimp, mix well with egg white, flour and salt, fry in hot oil pan until light red, and then add other seasonings to cook.

Nutritional components of the finished product: heat energy 747.6 kJ (178 kcal), protein17g, fat10g, and sugar 5g.

(9) Wax gourd beef balls

Ingredients: minced beef100g, wax gourd 250g, soy sauce, sesame oil and salt 5g each, a little onion and ginger.

Production method: Mix minced beef with soy sauce, onion and ginger. Boil the water in the pot, squeeze the minced beef into balls and put them in the pot, then add the wax gourd and salt, cook until cooked, and pour the sesame oil.

Nutritional components of the finished product: heat energy 83 1.6 kJ (198 kcal), protein 2 1 g, fat 10 g and sugar 6 g. ..

(10) Steamed carp

Ingredients: 1 live carp (about 250g), chicken soup 400g, three mushrooms, 3g dried laver, 5g cooking wine and soy sauce, 5g salt, a little onion, ginger and monosodium glutamate.

Production method: soak mushrooms and dried seaweed in warm water. Scales, gills and five internal organs of live carp are removed, washed, put into the soup bowl of the National People's Congress, add various seasonings, and steam on the drawer for about 30 minutes.

Nutritional components of the finished product: heat energy 789.6 kJ (188 kcal), protein 28 g, fat 8 g, sugar1g. ..

(1 1) Fried snails

Ingredients: live snail 500g, soy sauce cooking wine 10g, vegetable oil 9g, fragrant grain 6g, ham 20g, onion, ginger, monosodium glutamate and pepper 2g.

Production method: wash the snail, cut off the tip, soak it in clean water for 1 day, and drain off the sludge.

Soak the fragrant grain in water for 30 minutes, filter out the juice with a coarse cloth bag, and discard the dregs. The ham was diced. Heat an oil pan, stir-fry onion and ginger, then pour in snail, add soy sauce, cooking wine and a little water, bring to a boil, skim the froth, add other seasonings, and stir well after boiling.

Nutritional components of the finished product: heat energy 806.4 kJ (192 kcal), protein12g, fat12g and sugar 9g.

(12) egg sausage

Raw materials: about one foot of pig's small intestine, fresh egg 150g, broth 50g, salt 5g and monosodium glutamate 2g.

Production method: scrape and wash the small intestine, beat the eggs evenly and put salt and monosodium glutamate. Tie one end of the intestine tightly, pour in the eggs and tie the other end tightly. Boil in boiling water until yellow. Take it out, let it cool, cut it into thin slices, and add broth to boil.

Nutritional components of the finished product: heat energy 541.8kj (129kcal), protein 1 1g, fat 9g, sugar 1g.

(13) Braised belly.

Ingredients: pork tripe 200g, Chinese cabbage 150g, soy sauce, vinegar, salt and coriander 5g each, a little onion and ginger.

Production method: Wash pork belly with salt and vinegar, blanch in salt water, remove, scrape off oil, blanch with water until cooked, remove and shred. Cut the cabbage into shreds, put it on a plate, put the cut belly on it, and pour in other seasonings and mix well.

Nutritional components of the finished product: heat energy 789.8 kj( 189 kcal), protein 3 1g, fat 5g, sugar 5g.

(14) Cucumber mixed with jellyfish

Ingredients: 200g jellyfish skin, 0g cucumber100g, 5g soy sauce and vinegar, 3g refined salt and sesame oil, 2g minced garlic.

How to make it: Wash jellyfish, cut them into filaments and put them on a plate. Wash and shred cucumber, put it on jellyfish skin, drizzle with other seasonings and minced garlic, and mix well when eating.

Nutritional components of the finished product: heat energy 739.2kJ (176kC), protein 25g, fat 4g, sugar 10g.

(15) smoked chicken mixed with Chinese cabbage

Ingredients: 50 grams of smoked chicken breast, 200 grams of Chinese cabbage, 5 grams of soy sauce, 3 grams of sesame oil, monosodium glutamate 1 g.

How to make it: shred the chicken and put it on a plate. Then put shredded cabbage on it, add seasoning and mix well.

Nutritional components of the finished product: heat energy 537.6 kJ (128 kcal), protein 15g, fat 4g and sugar 8g.

(16) celery eggs

Ingredients: egg 1 piece, celery 200g, salt 5g, vinegar 3g, sesame oil 2g.

Production method: Beat the eggs evenly, spread them into egg skins and cut them into filaments. Wash celery, remove leaves, obliquely cut into shreds, blanch with boiling water, take out, put it on a plate, put shredded eggs on it, sprinkle with salt and other seasonings, and mix well.

Nutritional components of the finished product: heat energy 4 15.8 kj(99 kcal), protein 6g, fat 6g and sugar 5g.

(B) in the hot menu to lower blood sugar

The menu with moderate heat energy means that the heat energy provided by each dish is between 840-265,438+000 kilojoules (200-500 kilocalories), which is suitable for all kinds of patients with stable condition as supplementary food. Patients with severe emaciation, pregnant women, children and patients with chronic wasting diseases can choose high-protein dishes to supplement the protein needed in the body.

1. Fresh beans and bean products reduce blood sugar.

(1) stir-fried vegetables

Ingredients: 50 grams of dried coriander, 200 grams of green vegetables (Chinese cabbage, celery, spinach, rape, etc.). ), 9 grams of vegetable oil, 5 grams of salt, 2 grams of monosodium glutamate and 3 grams of onion.

Production method: cut the dried coriander into small pieces, wash the vegetables and shred them. After the oil is heated, stir-fry the vegetables until fragrant, then put the fragrant dried vegetables together, add salt and onion, stir well and season with monosodium glutamate.

Nutritional components of the finished product: heat energy 848.4 kJ (202 kcal), protein 1 1g, fat 14g and sugar 8g.

(2) Stewed tofu with cabbage

Ingredients: 200g Chinese cabbage, 50g tofu, 9g vegetable oil, 5g salt and 2g monosodium glutamate.

Production method: wash vegetables, cut into inches, and cut tofu into pieces. Heat the oil, stir-fry the cabbage, add a little water to boil it, add tofu and seasoning, and cook it.

Nutritional components of the finished product: heat energy 882kJ (2 10kcal), protein 6g, fat 14g, sugar 15g.

(3) Braised bean curd with rape

Ingredients: 200g rape, 50g tofu, 9g vegetable oil, 4g soy sauce and salt, 2g monosodium glutamate, 3g cooking wine and 3g sugar.

Production method: wash the rape and cut it into inches. Stir-fry rape after oil is heated, then stir-fry with tofu, add a little warm water, cooking wine, sugar, soy sauce and salt, stir well, and season with monosodium glutamate.

Nutritional components of the finished product: heat energy 128 1KJ (305Kcal), protein 17g, fat 2 1g and sugar 12g.

(4) Stewed tofu with bamboo shoots

Ingredients: 2 pieces of tofu.