Three meals a day are the most important and what we care about most. Whether we eat well or not directly affects our physical and mental health.

When we are young, we all like to eat some heavy-flavored dishes. The more flavorful they are, the more delicious they are. However, there are too many seasonings in them. It is recommended that after you reach the age of 50, you should eat more light-flavored and easy-to-digest foods instead of eating them frequently.

If you take good care of some greasy and heavy-flavored foods, your body will be healthier and younger as you eat more. It is recommended to eat these 5 special delicacies regularly.

1. Egg steamed tofu food: raw eggs, northern tofu, salt, light soy sauce, sesame oil, green onions.

Method: First prepare the ingredients in advance, cut the water tofu into pieces, and put them into a larger plate.

Prepare a clean bowl, crack two eggs into the room, add a small spoonful of salt, use chopsticks to mix in one direction, then add cold boiled water in a 1:1 ratio and mix well.

Pour the mixed egg liquid into the water tofu, then scoop out the bubbles on the surface and throw them away.

Pour water into the pot, bring the water to a boil, and put the tofu and eggs into the pot to steam. It will be ready after 15 minutes.

Pour a spoonful of sesame oil, a spoonful of light soy sauce, sprinkle with green onions and it's ready to eat.

2. Garlic golden pomfret food: golden pomfret, garlic, green onion, red pepper, white sugar, light soy sauce, salt, cooking oil, corn flour, MSG.

Method: First remove and clean the internal organs of the silver pomfret, then make two cuts on both sides, put it in a larger plate, put salt and rice wine in the room, and marinate for 15 minutes to enhance the flavor.

After marinating, put it in corn flour and wrap it in a thin layer of corn flour.

Pour cooking oil into the pot, heat it to 30% hot, add the silver pomfret and gradually fry until both sides are golden brown, then remove it and add water to control the oil and set aside.

Heat another oil pan, wait until the temperature reaches 60%, add garlic and saute until fragrant, wait until the minced garlic turns yellow, then add silver pomfret, add enough water, add sugar, salt, and simmer over low heat for 15 minutes.

Then collect the juice, sprinkle MSG, red pepper and green onions on top and it's ready to serve.

3. Sauce-flavored squid food: large squid, green pepper, red pepper, onion, green onion, ginger, light soy sauce, white sugar, salt, edible oil, soybean paste, sesame oil, pepper oil, corn flour.

Method: First prepare the large squid, clean it, tear off the ribs on the surface, and then cut it into strips and set aside.

Clean the red peppers and green peppers, remove the pepper seeds, and cut them into thin strips. Cut the onions into thin strips as well.

Add oil to the pot, heat it to 60% heat, add the squid and cook until raw, then add green and red peppers and stir-fry together, cook until eighty-cooked and then serve.

Heat the oil in a separate pan, wait until the temperature reaches 60%, add onions and ginger and sauté until fragrant, then add onions and stir-fry for one minute, add soybean paste and stir-fry into chili oil, then add green peppers, red peppers and large squid together.

Pour a small amount of corn flour water to coat, sprinkle sesame oil, sesame pepper oil, green onions on top and serve.

Food: lobster, tomato sauce, onions, ginger, garlic, cooking oil, white sugar, salt, rice wine.

Method: Select live shrimps, clean them first, then remove the shrimp lines, cut off the shrimp whiskers, drain the surface water, put them in a basin, add salt and rice wine, mix well and marinate for 10 minutes.

Add oil to the pot, heat to 60% heat, add onion, ginger and garlic and sauté until fragrant, then add the lobster, keep the oil hot and sauté until the color turns red.

Pour in the tomato sauce, add a little water, sugar, and salt, maintain a simmer and cook slowly until the flavor is absorbed, then take it out of the pan and place it on the plate. Finally, sprinkle a pinch of green onion for garnishing.

5. Stir-fried food in lotus pond: snow peas, lotus roots, carrots, fungus, cooking oil, salt, red pepper.

Method: Soak the black fungus in clean water for 15 minutes. Do not soak for too long. After steaming until soft, pick it up, clean it, break it into small florets and set aside.

Clean the snow peas, boil them in boiling water for three minutes, pick them up and set aside.

Remove the skin from the lotus root and cut into slices, clean it, remove the skin from the carrot and cut into slices, and cut the red pepper into pieces.

Add oil to the pot, heat to 60% heat, add Chaotian pepper and sauté until fragrant, then add fungus, lotus root, carrot, stir-fry together for one minute, add snow peas and quickly fry.

Add a spoonful of salt and a small amount of water and stir well. After stir-frying, you can take it out of the pan and put it on the plate.