Blood Pressure Lowering Foods (Part 4): Healthy Ways to Eat Mushrooms, Lettuce, and Jellyfish

Mushrooms contain tyrosinase, which has a significant effect on lowering blood pressure. They also contain a purine derivative that has a significant effect on regulating blood lipids. Mushrooms contain crude fiber, semi-crude fiber, and lignin, which are difficult for the human body to digest. These components help maintain intestinal water balance, absorb excess cholesterol and sugar, and excrete them from the body, thus helping to prevent constipation, colon cancer, atherosclerosis, and diabetes. Furthermore, the active ingredients in mushrooms can enhance T lymphocyte function and improve the body's immunity.

1. Suitable for consumption by most people.

2. Suitable for people with high blood pressure and diabetes, as well as the elderly and those with low immunity.

Stir-fry, braise, stew, or make soup.

Chicken and spare ribs.

Poisonous wild mushrooms should not be eaten.

Braised Sea Cucumber with Mushrooms

Main ingredients: 200g sea cucumber, 80g fresh mushrooms, 100g winter bamboo shoots, 30g dried shrimp

Ingredients: 20g peanut oil, 5g chopped green onion, 3g minced ginger, 2g MSG, 5g cooking wine, 3g soy sauce, 2g salt, 2g pepper.

practice

1. Wash the soaked sea cucumber and cut it into strips; wash the fresh mushrooms, remove the stems, and cut them open; wash the dried shrimp, soak them until soft, tear them apart, and reserve the water used to soak the dried shrimp for later use; cut the winter bamboo shoots into strips.

2. Place the wok over high heat, add oil, and sauté the chopped scallions and minced ginger until fragrant.

3. Add mushrooms and bamboo shoots, stir-fry, then add the water used to soak dried shrimp.

4. Add sea cucumber and dried shrimp, soy sauce, cooking wine, salt, MSG and pepper. Simmer over low heat until the vegetables are tender and the sauce is thick.

It is said to soften blood vessels, clear blood impurities, lower blood pressure, and reduce lipids.

It is recommended to consume about 50 grams per meal.

Stuffed Mushrooms

Main ingredients: 500g fresh mushrooms, 150g shrimp, 50g ham, 80g water chestnuts

Ingredients: 20g peanut oil, 2 egg whites, 25g cooking wine, 5g salt, 4g chicken bouillon, 6g white pepper, appropriate amount of cornstarch, 15g cornstarch slurry, 15g ginger slices, 15g scallion segments, 125g chicken broth, 10g sesame oil.

practice

1. Wash the mushrooms, drain them, coat the inside with cornstarch, and arrange them on a plate.

2. Chop the ham into a paste; wash the shrimp and mash them into a paste; peel the water chestnuts, wash them, and then chop them slightly; mash the scallion segments and ginger pieces, and add cooking wine (15 grams) to make a sauce.

3. Mix the shrimp, water chestnuts, scallion and ginger juice, egg white, salt (2g), chicken essence (2g), pepper (3g), and cornstarch (12g) evenly to make the filling.

4. Take an appropriate amount of filling and gently smooth it inside the mushroom. Add ham paste, place it in a steamer, and steam over high heat until cooked. Remove and serve on a separate plate.

5. Place the wok over high heat, add peanut oil and heat it up. Add cooking wine (10g), chicken broth, salt (2g), chicken essence (2g) and pepper (3g). Thicken with cornstarch slurry (3g), drizzle with sesame oil, and pour over the steamed mushrooms.

The review states that it not only tastes delicious but is also highly nutritious.

It is especially recommended for the elderly.

Lettuce

Other names: lettuce, spring vegetable, raw bamboo shoot, thousand-gold vegetable, stem lettuce, green bamboo shoot, lettuce, fragrant horse bamboo shoot

Lettuce has a significantly higher potassium content than sodium content, which is beneficial for maintaining electrolyte balance in the body and offers some dietary benefits for patients with hypertension. Lettuce contains various vitamins and minerals, which help regulate the nervous system. Its rich iron content is beneficial for patients with iron-deficiency anemia. Lettuce also contains a large amount of dietary fiber, which promotes intestinal peristalsis, helps with bowel movements, and improves constipation.

1. Suitable for consumption by most people.

2. Suitable for patients with high blood pressure and heart disease.

It is suitable for cooking methods such as braising, mixing, quick-frying, and stir-frying. It can also be used to make soup or as an ingredient.

beef.

1. Lettuce has a stimulating effect on the optic nerve. Ancient books record that eating too much lettuce can cause blurred vision. If you stop eating it for a few days, your vision will recover on its own. Therefore, people with weak eyesight should not eat too much lettuce, and people with eye diseases, especially night blindness, should also eat less lettuce.

2. Lettuce doesn't like too much salt, so add less salt for the best taste.

3. When blanching lettuce, pay attention to the time and temperature. Blanching for too long or at too high a temperature will make the lettuce soft and lose its crisp texture.

Tofu skin with bamboo shoots

Main ingredients: 150g lettuce, 100g tofu skin, 30g fresh kelp

Ingredients: 3g shredded ginger, 5g minced garlic, 3g chicken bouillon powder, 2g salt, 3g sugar, 10g vinegar, 10g soy sauce, 2g Sichuan peppercorn oil, 2g chili oil, 10g sesame oil

practice

1. Peel and remove the leaves from the lettuce, wash it, cut it into thin strips, marinate it with salt, and then drain the juice.

2. Cut the tofu skin into thin strips, blanch it in boiling water, soak it in cold boiled water, and then drain it.

3. Wash the kelp, cut it into strips, blanch it in boiling water, remove it, cool it in cold water, and then drain the water.

4. Place the tofu skin, lettuce, and kelp in a bowl, add shredded ginger, minced garlic, chicken bouillon, salt, sugar, vinegar, soy sauce, Sichuan peppercorn oil, chili oil, and sesame oil, mix well, and serve.

The review states that it is crisp, soft, and delicious.

Lettuce is high in potassium, which helps promote urination and is extremely beneficial for patients with high blood pressure and heart disease.

Lettuce and Beef

Main ingredients: 100g beef, 100g lettuce, 30g goji berries

Ingredients: 25g peanut oil, 10g cornstarch, 3g cooking wine, 10g soy sauce, 10g sliced ​​garlic, 2g salt, 2g chicken bouillon powder, 5g sesame oil

practice

1. Wash the goji berries; peel the lettuce, wash it, and cut it into thin strips.

2. Wash the beef, remove the tendons and membranes, cut it into strips, and marinate it for 10 minutes with cornstarch, cooking wine and soy sauce (5g).

3. Heat a wok, add peanut oil to coat the wok, stir-fry garlic slices until fragrant, then add shredded beef and shredded lettuce and stir-fry until cooked through.

4. Add soy sauce (5g), salt and chicken bouillon, stir well, add goji berries and stir-fry a few times, drizzle with sesame oil and stir well, then remove from heat and serve.

Commentary: Nourishes Qi and Blood.

It is recommended as a diet for patients who are weak, anemic, have neurasthenia, or have diabetes.

jellyfish

Jellyfish contains substances similar to acetylcholine, which can dilate blood vessels and lower blood pressure. The mannan polysaccharide in jellyfish has a certain effect on preventing arteriosclerosis. Jellyfish contains a variety of nutrients needed by the human body, especially rich in iodine. Jellyfish can soften hard masses, dissipate nodules, clear heat and resolve phlegm, and is beneficial for diseases such as bronchitis, asthma, gastric ulcers, and rheumatoid arthritis. It also has a role in preventing and treating tumors.

1. Suitable for consumption by most people.

2. Suitable for people with high blood pressure and constipation.

3. Suitable for patients with simple goiter and middle-aged and elderly patients with acute and chronic bronchitis; also suitable for those with cough and asthma.

Cold dish.

fungus.

1. Those with weak spleen and stomach should consume with caution.

2. Jellyfish should not be pickled with white sugar, otherwise it cannot be stored for a long time.

Black fungus and jellyfish

Main ingredients: 150g jellyfish skin, 50g wood ear fungus, 50g carrot, 50g cucumber

Ingredients: 4g salt, 10g minced garlic, 30g oil, 15g sugar, 2g chicken bouillon powder

practice

1. Soak the jellyfish skin in clean water for half a day, peel off the black skin, wash it clean and cut it into thin strips.

2. Soak the wood ear mushrooms in clean water for 3 hours, then blanch them briefly in boiling water and drain well.

3. Wash the carrots and cucumbers, cut them into thin strips, put them in a bowl with the jellyfish and wood ear mushrooms, and then add minced garlic and salt and mix well.

4. Heat oil in a pan until it reaches 80% of its maximum temperature, pour it over the vegetables, then add sugar and chicken bouillon, mix well, and plate.

The review entry is crisp and refreshing.

It is suggested that it has the effects of lowering blood pressure, lubricating the intestines and beautifying the skin, and long-term consumption is beneficial to health.

Celery and Jellyfish Salad

Main ingredients: 100g celery, 100g soaked jellyfish skin

Ingredients: 50g peanuts, 8g minced garlic, 3g salt, 2g chicken bouillon powder, 10g sugar, 2g vinegar, 10g sesame oil

practice

1. Wash the soaked jellyfish thoroughly, remove the blood vessels, cut into strips, blanch in boiling water for 2-3 minutes, remove and then put into cold boiled water. When ready to eat, remove and drain.

2. Remove the leaves and roots from the celery, wash it, cut it into small sections, blanch it in boiling water for 2-3 minutes, and drain the water.

3. Fry the peanuts until fragrant, then crush them.

4. Mix minced garlic, salt, chicken bouillon, sugar, vinegar, and sesame oil to make a sauce. Pour the sauce over the jellyfish strips and celery stalks, mix well, and sprinkle with crushed peanuts.

The texture is crisp and tender, with a pleasantly sweet and sour taste.

It is recommended that the water temperature should not be too high when blanching jellyfish; 50-60% hot is sufficient.