No matter how expensive it is, you should eat these three things. They are the "heart guardians", and middle-aged and elderly people should eat them three times a week, with 80% not showing signs of aging

With the passage of time and the increasing age, the body often gradually ages unintentionally, which is something many people are unwilling to face but have to face. As various functions of the body weaken, it also provides opportunities for heart disease

With the passage of time and the increasing age, the body often gradually ages unintentionally, which is something many people are unwilling to face but have to face. As various functions of the body weaken, it also provides opportunities for heart disease. Therefore, many middle-aged and elderly people often mention heart related issues when undergoing physical examinations. Entering middle and old age, we need to take good care of our body, especially the heart, which plays an important role in our body and must not be careless. On weekdays, it is important to maintain a calm mindset and avoid excessive emotional fluctuations. In daily life, it is also important to rest more and go outdoors to breathe fresh air. At the same time, it is also advisable to change your diet and mix it with foods that are good for the heart.

There are many nutritional elements that affect heart health. Below, we will share three of them, which can be called natural "heart guardians". The middle-aged and elderly eat them three times a week to nourish and protect the heart. The heart is becoming healthier, and at the age of 80, they are still young and energetic. Come and take a look~

First type: Omega-3 fatty acids

Omega-3 fatty acid is a nutrient that many people often hear about. It is a kind of polyunsaturated fatty acid, which is good for cardiovascular and heart. Omega-3 fatty acids are widely found in deep-sea fish, walnuts, flaxseed and other foods. The middle-aged and old people may wish to eat more selectively.

Recommended Recipe: Pan-Fried Hairpin

1. Prepare two fresh hairtail fish, cut the head with scissors, and at the same time, pull out the internal organs together. Cut off the fins, clean them thoroughly, absorb the water, and divide them into small sections.

2. To marinate, add a little orange peel to the shredded scallions and ginger, pour in cooking wine, light soy sauce, salt, and white pepper, mix well, and marinate for about half an hour. Salt should be used sparingly to avoid excessive consumption.

3. Take out the hairtail section, take another preservation bag, fill it with some starch, and shake it well. This will make the surface of the hairtail section coated with starch very evenly.

4. Heat the frying pan with oil, put the pickled materials such as onion and ginger into the pan, fry them until fragrant, and then remove them.

5. Place the hairtail in a frying pan. Do not adjust the heat from beginning to end. Fry the hairtail on both sides until it is golden, and then leave the pan.

The second kind: lycopene

Lycopene is no stranger to us. It is actually a carotene and an antioxidant in nature. Lycopene has a positive impact on our heart and blood vessels, which helps to regulate arterial elasticity and reduce the risk of heart disease. In some of our daily red foods, we often contain this substance, and the most common one is tomatoes. Middle aged and elderly people can eat more, such as stir frying, boiling soup, and making dumplings, which are all very delicious.

Recommended Recipe: Braised Frozen Tofu with Tomatoes

1. An appropriate amount of frozen tofu needs to be softened in advance for dried tofu, while for self frozen tofu, it needs to be thawed first and processed into small pieces to make it easier to taste. Whether it's dry or frozen, it's best to blanch first to remove any odors.

2. Two large tomatoes, the skin needs to be preserved, which contains more nutrients. After washing, cut them directly into pieces.

3. Then prepare some lean meat, cut it into strips, and further change the knife to a diced state.

4. Start the pot and cook the oil. First, add some onions and cook until fragrant. Then, add diced meat and stir fry quickly. Then, pour in tomatoes, add some light soy sauce and salt, and stir fry repeatedly. The soup in the pot becomes more and more abundant, which can make a delicious frozen tofu.

5. Pour in the frozen tofu, sprinkle some sweet corn, stir gently and evenly, then simmer for about 5 minutes on low heat, so that all ingredients can be further mature and tasty, then add a little oyster sauce, stir well, and then serve out of the pot.

Third type: magnesium element

As a trace element, magnesium may be easily overlooked by people. It has many functions, helping to maintain heart elasticity, and is beneficial for preventing heart disease and high blood pressure. Magnesium is mostly found in coarse grains. When making staple food or cooking Congee, middle-aged and elderly people may as well match it more, such as corn, millet, brown rice, etc.

Recommended recipe: millet corn Steamed Chinese sponge cake

1. Weigh 100 grams of millet flour, 80 grams of corn flour, and 200 grams of white flour. Add about 20 grams of white sugar and mix these powders well.

2. Next, add 2 grams of yeast to about 200 grams of milk, stir until melted, add to the flour, and finally stir to form a sticky dough with a damp beat.

3. Place a steaming cloth in the steamer and ferment the dough inside until it is filled with pores.

4. Next, we prepare some clean dates to decorate the surface. Then, in a pre cooked steamer, steam over high heat for half an hour to forty minutes until the dough reaches a high and fluffy texture, and then turn off the heat. Continue to simmer for five or six minutes, then take it out and remove it from the mold. Finally, cut it into small pieces. The fragrance is soft and fragrant, with a rich aroma of rice and a hint of sweetness.

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