The elderly have worked hard for us all their lives, and every child wants to create a healthy and happy old age for their parents! Diet and health care are the most convenient and effective methods. How should the elderly’s diet be matched? Many elderly people have poor appetite, so what are the recipes for the elderly to nourish their stomach? What is the difference between Old Man Winter’s recipe and Old Man Summer’s recipe? Let’s find out together!

Table of contents

1. Must-eat vegetarian recipes for the elderly in summer 2. Recipes for the treatment of back pain in the elderly

3. Recipes for the elderly to prevent presbyopia 4. Improve the health of the elderly Memory recipes

5. Recommended nutritious breakfast recipes for the elderly 6. Recommended recipe therapies for the elderly who often cry

7. Recipes for the elderly to nourish the heart and protect the spleen 8. What to eat for the elderly with constipation

Must-eat vegetarian recipes for the elderly in summer

What are the best dishes for the elderly to eat in summer? There are many kinds of vegetables on the vegetable market in summer. Some are not suitable for the elderly to eat, and some are very good for their health. So what vegetables are good for the elderly to eat in summer? Below is a summary of 14 vegetarian recipes that seniors must eat in summer, take a look.

1. Steamed eggplant with garlic

Ingredients: tender long eggplant.

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

Chop the garlic into fine pieces. Wash the eggplant and cut into long strips. Heat oil in a wok, add minced garlic and stir-fry until fragrant, add salt, MSG, sugar and a little water and mix well.

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

2. Vegetarian fried pumpkin tips

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

Soak the pumpkin tips in salt water for 15 minutes and then wash them. Drain the water from the pumpkin tips. Add oil to the wok. Add minced garlic and pepper and stir-fry. Add the pumpkin tips and stir-fry for a while. Add a little water. , salt and stir-fry until soft, then thicken and serve.

3. Stir-fried broad beans with leeks

Ingredients: 250 grams of broad beans with skin (referring to the type of broad beans with the pods removed but the seed coats retained), 200 grams of leeks, a spoonful of oil, A little salt.

Wash the skinned broad beans, remove the old roots, soil and yellow leaves from the leeks, wash and cut into small pieces, put the wok on the fire, heat it up, add a spoonful of oil, pour in the broad beans, and Stop stirring and add a little salt to taste.

After stir-frying, add half a bowl of water, cover the pot, and simmer the broad beans until they are crispy. When you feel that the water in the pot is about to dry up, add the leek segments, stir-fry evenly, and serve. .

4. Tiger skin green pepper with black bean sauce

Ingredients: green pepper, black bean sauce, garlic, oil, salt, sugar, light soy sauce, vinegar.

Pour oil into the wok (a little more than usual for cooking), heat over high heat until 80% hot, change to medium heat, and add green peppers. Use the back of a spatula to press the green peppers and make circles on the bottom of the pot, then stir-fry and make circles again. Keep the oil in the pot until the green peppers become soft and golden brown skin appears on the skin, then remove the green peppers and set aside.

Add tempeh and minced garlic to the wok and sauté until fragrant. Add green pepper, a small amount of water, salt, sugar, light soy sauce, vinegar and mushroom essence. Stir the seasonings evenly. Be careful not to over-stir. The green peppers will become wilted.

5. Dried Ruyi Xiang

Ingredients: 140 grams of soybean sprouts, 3 pieces of dried Xiang, 1 red pepper, and 3 cloves of garlic.

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

Remove the roots from the soybean sprouts, wash and drain. Cut the dried sesame into long strips, remove the seeds from the red pepper and cut into thin strips, peel the garlic and cut into thick slices. Heat oil in the pot, add dried beans and garlic slices. Stir-fry over low heat until the tofu becomes fragrant and becomes slightly hard. Add bean sprouts. Then add shredded red pepper, 1 and 1/3 tablespoons of light soy sauce, and 1 teaspoon of sugar. Stir-fry quickly over high heat. Use chopsticks to mix all the ingredients. It will take about 1 and a half minutes to serve.

6. Stuffed with pepper and tofu

Ingredients: 4 peppers, 250 grams of tofu, and bread crumbs.

Seasonings: cooking oil, salt, pepper, mushroom extract.

Crush the tofu with a spoon, remove both ends of the pepper, remove the seeds, and cut into three centimeter thick sections. Add the crushed onion and ginger to the crushed tofu, add an appropriate amount of cooking oil, salt, mushroom essence, and pepper. Mix the powder well.

Fill the hollow section of the pepper with the stirred tofu puree and smooth it out. Dip both sides of the formed pepper tofu stuffing into a layer of starch gravy, and then wrap it in a layer of bread crumbs. After the oil in the pot is hot, add the stuffed tofu into the pot, fry over low heat until both sides are golden brown, and serve.

7. Cumin potatoes

Ingredients: 3 potatoes (medium size, about 2-3), 3 grams of cumin grains, 3 grams of cumin powder, black pepper 3 grams of powder, 3 grams of chili powder, a little salt, 5 grams of minced ginger, and appropriate amount of coriander.

Pick a few medium-sized potatoes, 3 is enough. Take a small soup pot, pour an appropriate amount of water, put in the washed potatoes, just enough water to cover the potatoes, and then add 5g of salt. Bring to a boil over high heat, then turn to medium heat and cook for about 20 minutes, as long as the potatoes are cooked and soft. You also need some ground ginger, cumin powder, cumin seeds, black pepper powder, and chili powder.

When the potatoes are cooked, take them out to remove the water and set them aside to cool down. Let cool and remove the skin. Cut into hob pieces. Pour a little oil into the pot, heat it up and add cumin seeds. Fry until fragrant and add potato cubes. Stir-fry for a few times, add minced ginger, cumin powder, chili powder, black pepper, and salt, continue to stir-fry for a few minutes, and sprinkle some chopped coriander when it is finally out of the pan.

8. Peanuts with vinegar

Ingredients: peanuts, coriander, garlic, vinegar.

Wash the peanuts, dry them, stir-fry them in an oil pan until the peanuts change color, pick them up and let them cool. Chop coriander and garlic and set aside. Pour vinegar and appropriate amount of sugar into a bowl. Pour the dried peanuts and sauce into the crisper, add coriander and garlic at the same time, cover, shake, mix well, and you can eat in a while.

9. Steamed tofu with double peppers

Ingredients: a piece of water tofu, 1 tablespoon each of two-color chopped peppers, a tablespoon of soy sauce, an appropriate amount of green onions, and 1 tablespoon of oil.

Pour the water tofu into a plate, slice it into slices, and gently spread it into diagonal shapes with your hands. Cut the green onion into shreds and soak in water. Set aside. Pour the chopped pepper onto the tofu, pour soy sauce over it, and wrap the tofu plate with plastic wrap. Don't leak air.

Add water to the steamer and bring it to a boil over high heat. Add the tofu tray and steam with the lid on for 10 minutes. After turning off the heat, take out the tofu plate, remove the plastic wrap, sprinkle with drained green onions, heat the oil and then pour it on.

10. Flavored potato chips

Ingredients: potatoes.

Ingredients: bay leaves, dried red pepper, thirteen spices, green onions.

Peel the potatoes and cut them into strips, thicker ones are better. Pour the potato strips into the pot, add water to cover the potatoes, add three or four bay leaves and 1 tablespoon of salt, and cook over high heat. After the water boils, continue to cook for 4-5 minutes, then turn off the heat, drain the potato strips and set aside.

After the pot is hot, pour in an appropriate amount of oil, then chop the dried chili peppers into small pieces, fry them over low heat until fragrant, add the potato strips, continue to stir-fry over low heat for about 3 minutes, add chopped green onion and an appropriate amount of Thirteen When fragrant, use chopsticks to mix the seasoning evenly so that it adheres to the potato strips, and continue to stir-fry until the surface of the potatoes is slightly browned.

11. Stir-fried corn with water spinach stems

Ingredients: 500 grams of water spinach, one piece of corn, and 50 grams of mustard.

Ingredients: appropriate amounts of dried chili pepper, ginger, garlic, green onion, light soy sauce, mushroom extract, and wet starch.

Pick off the leaves of the water spinach and keep them for other uses. Cut off the older parts of the roots of the remaining water spinach stems, wash and drain them, and cut them into sections about 1 cm long. Wash the corn and put it in a steamer, steam it over water, let it cool and then break it into grains. Chop the mustard, mince the ginger and garlic, cut the green onion into flowers, wash and cut the dried chili into sections.

Heat oil in a pan, add dried chili peppers and minced ginger and garlic, stir-fry until fragrant, add mustard and stir-fry evenly. Add the cooked corn kernels and water spinach stalks, stir well, add an appropriate amount of salt and mushroom essence, stir well, add chopped green onion and light soy sauce, stir well, then pour in wet starch and stir well to thicken the gravy.

12. Cold Enoki Mushrooms

Ingredients: Enoki mushrooms, yellow bell peppers, green onions, minced garlic, light soy sauce, balsamic vinegar, sesame oil, honey (sugar).

Bring water to a boil, first add enoki mushrooms and shredded yellow bell peppers and blanch for 30 seconds, then add shredded green onions, mix well, and remove. Soak the removed ingredient 1 in ice water for half a minute. Mix 1.5 spoons of light soy sauce, 1 spoon of balsamic vinegar, half a spoon of honey (sugar) and minced garlic thoroughly to form a wet mixture. Remove ingredients 2, gently squeeze out the water and mix well. Add a few drops of sesame oil before serving. Can.

13. Xiangxiang twice-cooked lotus root

Ingredients: 1 section of lotus root (300g).

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

Wash, peel and cut the lotus root into thin slices. Wash the celery and cut it into sections diagonally. Chop the millet and pepper and slice the garlic. Boil water in a soup pot. After the water boils, add lotus root slices and blanch them for 3 minutes. Remove and drain the water. Sprinkle a little cornstarch and mix well.

Add oil to the pot and heat it to 60% heat. Add the lotus root slices and fry until the surface is slightly charred. Remove the lotus root slices and drain off the excess oil. Leave the bottom oil in the pot and heat it again. Add chili sauce, stir-fry red oil, add lotus root slices, add light soy sauce, stir-fry evenly, add millet pepper, garlic slices and celery, continue to stir-fry for two minutes.

14. Stir-fried cauliflower

Ingredients: cauliflower, minced vegetarian meat, light soy sauce, mature vinegar, dried red pepper, onion, ginger, minced garlic, Sichuan peppercorns, green pepper, salt, vegetable oil .

Break the cauliflower into small florets and wash them. Cut the green pepper into shreds and the red pepper into sections. Put oil in the pot, heat it up and fry the Sichuan peppercorns first to make them fragrant, then add red pepper and minced onion, ginger and garlic and stir-fry until fragrant. You can add more red pepper, it needs to be spicier to make the flavor more fragrant.

Add the minced meat and fry until it changes color, then add some soy sauce, then put the cauliflower into the pot and stir-fry over high heat until the cauliflower is cooked. During this period, add some light soy sauce to enhance the flavor. Vinegar is indispensable. Without vinegar, the dish would be tasteless. Finally, add salt to taste and some green pepper to make the color of the dish nice, and that's it.

Recipes for treating low back pain in the elderly

As the elderly age, they always feel that their waists are sore, heavy, hot, cold, bloated, tense, etc. This is actually a kind of Common problems with low back pain. Here are some recommended delicacies to treat back pain in the elderly.

Lamb kidney and black bean soup

Ingredients: 500 grams of pork kidney, 50 grams of Bama Yishu Tang black beans, and 10 grams of Eucommia ulmoides.

Method

1. Wash the mutton loins, remove the smell, and soak them in boiling water for 3 minutes.

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

3. Add the lamb kidneys and continue to simmer over low heat until cooked through.

Effects: Kidney recuperation, waist strengthening and kidney recuperation, nephritis treatment, blood circulation promoting and blood stasis resolving.

Walnut kernel cake

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

Method: Crush walnut kernels into fine powder, mix with flour, add appropriate amount of water, stir evenly, and bake into pancakes for consumption.

Efficacy: It has the functions of nourishing the kidneys, protecting against cold, moistening the intestines and laxative. It is suitable for elderly people with kidney deficiency, low back pain, soft legs, aversion to cold, dry stool and other symptoms.

Braised chicken nuggets with Cistanche deserticola

Ingredients: 1 chicken, 15 grams of Cistanche deserticola, 30 ginkgo nuts (shelled and heart removed), 15 chestnuts (shelled), 15 grams of barley kernels, A little ginger, a little green onion.

Method

1. Wash the chicken, cut it into pieces, add oil to the pan with onions and ginger, and stir-fry until it changes color.

2. Add 4 large cups of water, roll to remove foam and floating oil, add cistanche deserticola cut into pieces, then add chestnuts, ginkgo and light soft barley kernels, cook until half cooked, add a little soy sauce.

3. When the water is almost dry, stir it frequently with a spatula, and then the soup can be eaten.

Efficacy: low back pain, frequent urination.

Pig kidney porridge

Ingredients: two pig kidneys, 50 grams of glutinous rice, 20 grams of Eucommia ulmoides, green onion, five-spice powder, ginger and appropriate amount of salt.

Method: Wash the pig kidneys, soak them in water for half an hour to remove the fishy smell, remove the fat, and cut them into fine pieces; wash the rice, put it into the pot with the pork kidney shreds, and cook it into porridge. Add appropriate amount of scallions, five-spice powder, ginger and salt, and eat it mostly for breakfast.

Efficacy: Tonify the kidneys and strengthen the waist. It is suitable for problems such as soreness and pain in the waist and knees, difficulty in walking, and deafness caused by insufficient kidney qi in the elderly.

Fennel braised pork loin

Ingredients: 15 grams of fennel, 1 pork loin.

Method: Cut the pork loin in half, remove the fascia, place it in the pot with the fennel, add water and simmer until cooked. Eat the pork loin while it's hot. The soup has a strong fishy smell, so you don't need to drink it. Just eat the pork loin.

Effects: Warming the kidneys and dispelling cold, mainly treating low back pain.

The top 10 most classic honey health recipes that the elderly must know and read

Tao Hongjing, a famous doctor in the Liang Dynasty of my country, once said: "Taoist pills mostly use honey, and those who cultivate immortality eat it alone." "Honey is said to be able to live forever." Although this statement is an exaggeration, it still fully illustrates the nutritional and medical effects of honey.

Honey has been used as medicine in China for thousands of years and has good effects. Li Shizhen, a medical scientist in the Ming Dynasty, pointed out: "Honey has five medicinal functions: clearing away heat; tonifying the Zhong; moistening dryness; detoxifying; and relieving pain. When raw, it is cool in nature, so it can clear away heat. When cooked, it is warm in nature, so it can tonify the Zhong. It is sweet and peaceful, so it can detoxify. It is soft and moist, so it can moisten dryness. It can relieve the pain of abdominal muscle trauma. It can harmonize all kinds of medicines and has the same effect as licorice.

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Therefore, many people will use honey as their first choice in health care to make various recipes. I will tell you the method below: