Recommendations to middle-aged and elderly people: Eat less beef and mutton and eat more of these 6 "high vitamin C" vegetables. The more you eat, the healthier you will be. People in middle age often lose the passion of youth and often feel tired. After experiencing career and family

Through hard work, I gradually understood what is most important, and then I realized the importance of maintenance. Having a healthy body is often better than anything else.

But we cannot ignore the fact that body obesity caused by excess nutrition is mostly related to excessive fat intake. In addition to ensuring a certain amount of aerobic exercise, we must also eat less fatty meat and high-cholesterol foods.

It is recommended that middle-aged and elderly friends eat less beef, mutton and pork, and eat more vegetables rich in vitamins. If possible, you can often eat the following 6 kinds of "high vitamin C" vegetables. The more you eat, the healthier you will be!

1. Boiled kale 1. Cut off the old roots of the kale, remove the flower bones, and then peel off the outer skin of the roots.

Soak in light salt water for about ten minutes.

Break off the leaves and rinse them with running water.

2. Boil a little boiling water in a wok, add a small spoonful of salt, and then add a little salad oil.

Blanch the kale in boiling water for 10 seconds, take it out immediately, shake it quickly a few times, and drain the water.

3. Arrange the kale neatly on the plate, pour the heated steamed fish soy sauce along the edge of the plate, and sprinkle with a little more shredded green onion and ginger.

It looks better with some shredded red pepper.

4. Heat a spoonful of hot oil in the pot until it starts to smoke.

Pour it over the onion and ginger shreds while it's hot to bring out the onion aroma.

2. Dace with fermented black bean and lettuce 1. Open the canned dace with fermented bean, take out the dace and fermented bean and cut it into small pieces.

Generally, one box of canned dace can be cooked two to three times.

Prepare some garlic and cut it into small cubes, then chop some green onions, ginger slices and red pepper slices.

2. Break the lettuce into pieces, rinse and clean the leaves with running water, and cut off the old roots and leaf tips.

Make a slit at the root to facilitate flavoring and cut into long sections.

3. Heat the wok, pour an appropriate amount of water, add a little salt and salad oil to make a brine.

After boiling, add the lettuce and blanch for about ten seconds, remove and drain, put on a plate, and stack them neatly.

4. Put a little base oil in the wok, add onion, ginger and garlic and stir-fry until fragrant. Add black bean sauce, dace and oyster sauce and stir-fry until fragrant. Add a little water to dilute it, add a little dark soy sauce to adjust the color, add an appropriate amount of MSG, chicken essence and

Season with pepper and add red pepper flakes.

5. Pour in a little water starch to thicken the sauce, and finally add a little sesame oil to add fragrance, and pour it over the lettuce.

3. Assorted stir-fry Ingredients needed: broccoli, fungus, carrot, yam, green onion, ginger Seasoning needed: salt, MSG, sugar, scallion oil Production process: 1. Peel the yam and cut into diamond-shaped slices.

Soak the fungus in warm water for an hour in advance, then tear it into small florets.

Cut the ginger into slices, wash and cut the green onions into chopped green onions and set aside.

2. Use scissors to cut the broccoli into small florets, soak in light salt water for about fifteen minutes, and then rinse with clean water.

Peel the carrots, wash and cut into diamond-shaped slices.

3. Prepare a pot of water, add a little salt and cooking oil. After boiling, put the fungus, carrots, broccoli and yam in order and blanch them. Remove them and drain them.

4. Heat the cooking oil in the wok, add the chopped green onions and ginger slices and sauté until fragrant. Add the broccoli, yam and other ingredients and stir-fry evenly to remove moisture.

5. Add appropriate amount of salt, monosodium glutamate and sugar to taste, drizzle in a little scallion oil to enhance the aroma, stir-fry evenly and serve on a plate.

4. Oyster sauce lettuce 1. Prepare a head of head lettuce or mosaic lettuce, break off the leaves, soak in water for fifteen minutes and rinse.

Prepare some minced garlic and oyster sauce.

2. Put a little water in the wok to boil, add a little oil and salt, blanch the lettuce leaves and quickly remove them, drain them and put them on a plate.

3. Heat a little oil in a wok, add minced garlic and sauté over low heat until fragrant, add a little oyster sauce and stir-fry until fragrant, add a little water to dilute the oyster sauce, and add a little dark soy sauce to adjust the color.

4. Add a little MSG, sugar, and chicken essence to taste, pour a little water starch to thicken it into a yogurt-like consistency, add a little sesame oil to enhance the flavor, and pour it evenly on the lettuce.

Because oyster sauce has a certain salinity, add salt as appropriate.

5. Fried okra with eggs Ingredients needed: okra, eggs, green onions Needed seasonings: steamed fish soy sauce, monosodium glutamate, sesame oil Preparation method: 1. Soak okra in light salt water for ten minutes, then scrub clean.

Cut into diamond-shaped slices and set aside.