Eyes are our assistants in life, tools to touch the world, and windows to the soul. Eyes bring light, color, and richness to our lives

Eyes are our assistants in life, tools to touch the world, and windows to the soul. Eyes bring light, color, and richness to our lives.

Eyes are very important organs, but they are also very fragile organs. Especially middle-aged and elderly people are prone to developing presbyopia, myopia, glaucoma, cataracts, etc. Eye problems are generally not sudden, but rather caused by long-term accumulation. Therefore, protecting our eyes is very important at all times.

Especially nowadays, people keep their phones in their hands every day, and even in the middle of the night, in the dark room, they are tirelessly brushing short videos with a bright screen. This way of using the eyes can cause significant damage to the eyes, with myopia being secondary. Over time, it can lead to various problems.

Protect your eyes, rest them more, and do not overuse them. Usually, you can look more at the green and distant places, and do eye exercises. You can also eat more foods that are good for your eyes and have good results.

Below are three foods that are good for the eyes. It is recommended to eat more, take care of your eyes, and make life more colorful.

Recommended practice: Stir fried pork with shredded carrots

Ingredients: 1 carrot, 100g pork, 1 chili pepper, 5 cloves garlic, appropriate salt, 1 spoonful soy sauce, 1 spoonful starch.

1. Peel the carrots, wash them, and shred them. Wash the chili peppers, shred them, and chop the garlic into minced garlic. Separate the fat and lean meat from the pork, clean them thoroughly, and cut them into shreds.

2. Add soy sauce and starch to the lean meat shreds, stir well, and then add a little oil to seal the water.

3. Heat the oil in the wok, add the fat, stir fry the lard until the fat is dry, add the shredded meat, quickly stir fry for a moment, until the shredded meat changes color, then add the shredded green pepper, stir fry for a moment.

4. Add minced garlic, stir fry for a moment, then add a little soy sauce to color, add shredded carrots, stir fry until the carrots become soft, remove from the pot, and complete.

Recommended practice: tomato fish

Ingredients: 1 black fish (over 1000g), appropriate amount of scallions, appropriate amount of ginger, appropriate amount of cooking wine, appropriate amount of salt, 1 egg white, appropriate amount of pepper, 1 spoonful of starch, 500g of tomatoes, 5 cloves of garlic, appropriate amount of pickled pepper, 1 pinch of pepper, a little white sesame, half a lemon, 1 spoonful of oyster sauce, and 1 spoonful of white sugar.

1. Remove the meat slices from both sides of the black fish, clean them thoroughly, chop the fish bones into pieces, and slice the fish meat diagonally, then open them separately. Add a little salt and ginger wine to each of the fish fillets and bones, stir well, remove the fishy smell, then rinse thoroughly and drain the water.

2. Add 1 egg white, 1 spoonful of salt, an appropriate amount of cooking wine and pepper to the fish fillet, stir well in the same direction, then add 1 spoonful of starch, stir well until thick, and marinate for 20 minutes.

3. Use a knife to make a sign of the cross on the skin of the tomato, heat it in boiling water for 1 minute, tear the skin and cut it into small dice.

4. Heat the oil in a wok, add the fish bones, and fry until the surface is golden brown. After frying halfway, add chopped garlic and ginger, stir fry evenly, then pour in enough boiling water, add an appropriate amount of salt and cooking wine, and cook over high heat for 3-5 minutes until the soup turns milky white. Remove the fish bones and place them at the bottom of the basin for later use.

5. Start another oil pot, add diced tomatoes, stir fry until a paste is formed, then pour in freshly cooked fish bone soup, add tomato sauce, stir well, then add fish slices, cook until the fish slices change color, and pour the soup together into a bowl with fish bones.

6. Sprinkle white sesame, Chinese prickly ash, scallion, pour a spoonful of hot oil, stir up the fragrance, and finally squeeze lemon juice.

Recommended practice: Almond curd

Ingredients: 60g almonds, 3g agar, a little rock sugar, 250ml whole milk, an appropriate amount of rock sugar water, and an appropriate amount of sweet osmanthus flowers.

1. Soak almonds in warm water for 1 hour, then remove and peel off the skin. Put it into a blender, add 200ml of water, beat into almond paste, and then filter out almond juice with gauze.

2. Wash the agar and soak it in 200ml of water until soft. Then pour the water into the pot, add a little rock sugar, and simmer over low heat.

3. After boiling the agar, pour it into almond juice, then add 250ml of whole milk, stir well, and pour into a square container. Skim off any bubbles or foam.

4. Let it stand and let it cool. After it cools down, refrigerate it in the refrigerator for about 2 hours, and it will turn into a pudding. Then take it out upside down, cut it into small pieces, sprinkle it with rock sugar water and sweet osmanthus, and it's done.

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