Can you eat kohlrabi with high total cholesterol, can you eat honey with high total cholesterol

It's edible. Because kohlrabi is low in fat and has a lot of crude fiber, it is good for removing toxins from the body.

High cholesterol is the main cause of cardiovascular disease, high blood pressure, stroke, and diabetes.

Total cholesterol is higher, you should control the diet, eat less fatty meat, do not eat animal offal, general cholesterol increases, although it is related to diet (exogenous), but more importantly, some people are related to the synthesis of cholesterol in the body (endogenous), if you are not satisfied with the simple control of the diet, you can add drugs, you can use statins Two hours after a meal blood sugar does not drop to normal, the test is relatively rough, you can further check the glucose tolerance test, in order to rule out the possibility of insulin resistance (hypoglycemia). However, it is okay to use less honey.

Eating honey doesn't affect it, it's okay

It's edible. 8 will have an impact.

No, Korean ginseng is red ginseng, it is supplemented, if you want to make up, first of all, it depends on whether you are lacking or not, don't make up for it.

It's better not to, I have watched an expert interview show before, saying that the Chinese's physique is not suitable for big supplements, and there are gallant cherry blossom annihilation, so if you change the cultivation of one foot, there may be a supplement to the nosebleed

People with high total cholesterol should pay attention to the diet of fiber-rich foods. In addition, it is necessary to limit high-fat foods, such as heart, liver and other animal offal. Eat more of the following foods or foods:

1.Green tea. The tea pigment in tea can reduce total blood cholesterol, can prevent atherosclerosis and thrombosis, and green tea has a better effect than black tea;

2.corn, celery, oats, etc.;

3.Dark or green plants (vegetables, fruits) and legumes. Because they contain high levels of vitamin C and E, they can reduce blood lipids and regulate blood lipid metabolism.

4.Vegetable oil is not eaten animal oil.

The principle of high cholesterol diet is not to eat or eat less high-fat, high-calorie, high-cholesterol food, generally speaking, four-legged is not as good as two-legged, two-legged is not as good as not retreating, or it can be eaten if you want to eat fish, each meat, poultry and eggs do not exceed 1g per kilogram of body weight. Try to eat as little as you mentioned pork ribs because even lean meat contains a lot of fat.

Ingredients: 500 grams of kohlrabi, 2 grams of salt, 3 grams of sesame oil, 10 grams of sesame oil, 5 grams of minced garlic, 3 grams of millet pepper.

1. Finely chop the garlic and millet pepper, wash the kohlrabi, peel and shred, as shown in the figure below

2. Pour kohlrabi, salt, millet pepper and minced garlic into the container, as shown in the figure below

3. Pour in sesame oil and sesame oil, stir well, as shown in the figure below

4. Stir evenly and put it on a plate, and it is ready to eat, as shown in the figure below

Double silk cabbage rolls.

Ingredients cabbage, ham, eggs, carrots, salt, sesame oil, peppers.

Method 1Green cabbage, carrots, eggs, ham, peppers, sesame oil, salt.

2.Peel off the cabbage piece by piece.

3.Blanch in a pot of boiling water.

4.Quickly soak in cold water.

5.Spread the eggs into egg skins.

6.Shred ham and egg skin.

7.Wrap shredded eggs and ham with cabbage like spring rolls.

8.Fry in chili oil (with sesame oil).

Stir-fried cabbage with bacon.

Ingredients cabbage, bacon, garlic cloves, dried chilies.

Method 1: Wash and cut the cabbage, mince 1 garlic clove, 2. Filter the cabbage water (it is best to filter it clean) and put an appropriate amount of salt to turn. Let the salt and cabbage combine evenly.

3. Put the bacon in a frying pan over medium heat and fry until the oil comes out. Note that the bacon should not be burnt, the aroma can come out, and the bacon is removed.

4. Don't pour the oil in the pot, fry the minced garlic and dried chili peppers until fragrant, stir-fry the cabbage directly (note, don't put the water out), and add the bacon, turn on the high heat and stir-fry quickly.

5. At this time, you can taste the taste, you can put a little sugar to make the dish not too salty.

6. Remove from heat and serve.

Thai coleslaw.

Ingredients: 454 g of cabbage, 60 ml of lemon juice, 60 ml of rice wine vinegar, 15 ml of fish sauce, 30 ml of sesame oil, 30 ml of honey, 35 g of chopped peanut kernels, salt and pepper to taste.

Method 1: Put the finely chopped cabbage into a large bowl, pour in lemon juice, rice wine vinegar, fish sauce, sesame oil, honey and peanut kernels, and stir until well combined. It is best to use a bowl with a lid, close the lid and shake the bowl a few times.

2. Add salt and pepper to taste. Cover the bowl and refrigerate for a few hours, stirring or shaking occasionally to allow the spices to blend into the dish. Mix again before eating.

Shredded cabbage.

Ingredients: 300 grams of cabbage, 5 grams of Sichuan pepper, 5 dried chili peppers, 1 teaspoon (5ml) of vinegar, 1 teaspoon (5ml) of light soy sauce, 1 teaspoon (5 grams) of sugar

Method 1To prepare the ingredients, put water and a small amount of oil in a pot, and after the salt is boiled, pour in the cabbage and blanch.

2.Remove the blanched cabbage and put it in cold water to cool.

3.Prepare vinegar, light soy sauce, sugar sauce, and water starch.

4.Put a little oil in the pan and pour in the peppercorns.

5.After frying on low heat until fragrant, remove the peppercorns.

6.Pour dried chili peppers into the pan and fry until fragrant.

7.Pour in the cabbage.

8.Pour in the sauce.

9.Pour in the water starch to thicken.

1.Sautéed kohlrabi.

Ingredients: 500g pickled kohlrabi, minced garlic, salt, sesame oil.

Method: Cut the kohlrabi into thin strips, soak in cold water, and change the water 3 times halfway. Soak until there is no saltiness and rinse dry.

Heat a pan with oil, pour in minced garlic and sauté until fragrant. Pour in the kohlrabi strips and stir-fry for 10 minutes, adding salt to taste. Finally, add a few drops of sesame oil and mix well.

Put it in a bowl with a lid, and if you can't finish eating, close the lid and put it in the refrigerator. Eat porridge and eat some when eating, appetizing and eating, dampness and detoxification, appetizing and qi. It is especially suitable for patients who are sick and have no appetite, and children with indigestion.

2.Kohlrabi porridge.

Ingredients: 100 grams of japonica rice, 50 grams of cabbage, 50 grams of mutton (cooked), 5 grams of green onions, 5 grams of ginger, 2 grams of salt, 2 grams of monosodium glutamate, 25 grams of sesame oil.

Method: Wash the kohlrabi first and chop it into minced pieces; Cooked lamb is also minced. Wok on the fire, sesame oil, put in kohlrabi, mutton stir-fry, add 1000 ml of water and washed japonica rice, first boil with a strong fire, then turn to a simmer, cook until the rice rots and blooms, then add green onion (minced), ginger (minced), salt, monosodium glutamate, and cook for a while.

3.Kohlrabi steamed pork patties.

Ingredients: Appropriate amount of kohlrabi, 400 grams of semi-fat lean pork, appropriate amount of soy sauce, appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of chicken essence, appropriate amount of cornstarch.

Method: Chop the pork and kohlrabi. It can also be blended with a blender. Add seasonings, stir well, and let sit for 2 hours to allow the meatloaf to fully absorb the flavor. Add an appropriate amount of water and stir before steaming, and then steam for 6-7 minutes.

4.Hot kohlrabi.

Ingredients: kohlrabi, red pepper, garlic, soy sauce, salt.

Method: Wash the kohlrabi and tear it into small pieces. Cut the red pepper into small pieces and the garlic into small slices. Heat the oil in a pan, add the red pepper and garlic slices and stir-fry until fragrant. Add the kohlrabi again, add a spoonful of salt and a few drops of soy sauce. Stir-fry over high heat until the kohlrabi wilts.

5.Cold kohlrabi.

Ingredients: 2 kohlrabi, 2 tsp salt, 1 4 red peppers, 1 tbsp light soy sauce, tbsp sugar, 1 tbsp white vinegar, 1 tbsp sesame oil.

Method: Peel and wash the kohlrabi, cut into thin slices, mix well with salt and marinate for 30 minutes. Remove the marinade, rinse off the excess salt with 2 cups of cold boiled water and drain the water.

Shred the red pepper, add to the drained kohlrabi, stir in the light soy sauce, sugar, white vinegar and sesame oil. Cover with plastic wrap and refrigerate for 2 hours before serving.

Small sautéed kohlrabi.

Ingredients: kohlrabi, peanuts, goji berries.

Method 1: Remove the stems of the kohlrabi and ask for leaves.

2. Stir-fry over high heat, and add wolfberries and peanuts at the same time.

3. Seasoning. That's it!

Mix spicy kohlrabi.

Ingredients: 1 kohlrabi, 1 tablespoon cooked sesame seeds, appropriate amount of light soy sauce, appropriate amount of hot oil, appropriate amount of vinegar, appropriate amount of salt, appropriate amount of chopped pepper.

Method 1Peel the kohlrabi and cut it into thin strips;Sprinkle with salt, mix well and marinate for 20 minutes;Then squeeze slightly to drain off any excess water.

2.Pour the soy sauce into a wok, heat it, mature the soy sauce and put it in a bowlThen add sesame oil and a little vinegar to a bowl and mix well.

3.Pour the prepared seasoning into a bowl of kohlrabi, if you like the spicy taste, add half a spoon of chili flakes, mix well with chopsticks, and then serve on a plate.

4.Sprinkle sautéed sesame seeds (black or white) on top and serve.

Stir-fried kohlrabi with sliced meat.

Ingredients: meat, kohlrabi, green chili, salt, sugar, cooking wine, starch, soy sauce paste.

Method 1: Slice the meat, marinate it with salt, sugar, cooking wine, and starch, fry it in a wok with a small amount of oil, and take it out.

2. Add some oil to the wok, fry the garlic slices, increase the kohlrabi, green chili pepper flakes, and stir-fryAdd a little water, fry the vegetables until soft, add some soy sauce paste, mix well and you're out of the pot!

Steamed grass carp belly with kohlrabi.

Ingredients: 1 piece of grass carp belly, appropriate amount of kohlrabi, appropriate amount of ginger slices, appropriate amount of minced green onion, appropriate amount of salt, appropriate amount of raw oil, appropriate amount of cooked oil, appropriate amount of light soy sauce.

Method 1Wash the grass carp belly, dry it, and then rub it with salt.

2.Wash the kohlrabi and cut into shreds.

3.Place an appropriate amount of ginger slices on a plate, then place the fish belly on top, then place the shredded kohlrabi and ginger slices on the fish belly.

4.Steam over water for 10 minutes, then pour off the fish water.

5.Drizzle with chives and light soy sauce.

Marinated kohlrabi in spicy sauce.

Ingredients: 500g kohlrabi, 4 garlic, 2 tbsp salad oil, 3 tbsp chili paste, 1 4 tsp salt, 1 2 tsp chicken powder, 1 tsp fine sugar, 400cc stock

Method 1After the skin of the kohlrabi is peeled, wash and cut into hob pieces; Finely chop the garlic and set aside.

2.Heat the pan, pour in the salad oil, add the minced garlic and chili sauce and stir-fry over low heat until fragrant, then add the kohlrabi cubes and other seasonings in Method 1 and cook over high heat until the soup boils, then change to low heat and continue to cook for about 40 minutes.

Landlord, I suggest you try the hot kohlrabi, which is particularly delicious:

Hot kohlrabi recipe one.

Production process: put oil in a wok to heat, (note: must be very hot) put the chili powder, peppercorns stir-fry, put in the cut kohlrabi (some people call cabbage), quickly stir-fry (pad spoon), put salt, no longer add other ingredients, out of the spoon.

Hot kohlrabi recipe two.

To do this, put peanut oil in an iron pot. After the oil is hot, first put in the dried peppercorns to fry the fragrance (the personal taste is heavier, so there are more to put it).When the aroma of Sichuan pepper comes out, add the dried red pepper.

Burst incense. At this time, be careful not to make the fire too big, otherwise it will be easy to paste. Wait for the peppers to burst until golden brown, pour in the cut kohlrabi, change the heat, and quickly stir-fry for a minute or two (I personally think that it is not delicious if it is too cooked,) put vinegar, salt, chicken essence, and can be out of the pot.

Hot. Sour, crispy, fragrant.

Hot kohlrabi recipe three.

The method is to cut the kohlrabi into small pieces and marinate for about 10 minutes with more salt than usual stir-frying, it is best to grasp it well by hand, so that it is easier to marinate, and after marinating, squeeze out the excess water by hand for later use.

Put oil in the pot, put in the pepper and dried chili peppers after the oil is hot, then put in the chopped green onions, pour in the freshly pickled cabbage and stir-fry quickly, add a small amount of sugar, no need to put salt. Just put a small amount of chicken essence in the pot when it comes out of the pot, so that the fried yuan cabbage will be very crispy, and the spicy taste is also very strong, and it is delicious.

Have a great day!

Delicious stir-fried kohlrabi can be made at home.

Do this hot kohlrabi, cabbage. The children next door can cry for hunger!

The kohlrabi recipe is super delicious.

My personal favorite stir-fry, hot kohlrabi, simple and delicious, I hope you can like it.

Kohlrabi is better than meat when eaten like this, so I don't believe you can try it.

Preparation of vinegared cabbage:

Ingredients: 300 grams of cabbage.

Seasoning: vinegar, chili pepper (red, sharp, dry), soybean oil, Sichuan pepper, soy sauce, salt, sugar, monosodium glutamate, sesame oil, starch (peas).

Method 1Wash the cabbage and cut it into 3 cm square pieces, pat it loose with a knife, mix well with salt and set aside;

2.Dried chili peppers, shredded;

3.Mix sugar, vinegar, soy sauce, monosodium glutamate, and 10 grams of wet starch (5 grams of starch plus water) into juice;

4.Put soybean oil in the spoon and heat it, first put the peppercorns to fry the black, and remove the peppercorns;

5.Add dried chili shreds and fry them yellow, then stir-fry the cabbage;

6.After it is slightly soft, pour the mixed juice into the spoon, stir-fry a few times, and drizzle with sesame oil.

Features: The texture of this dish is crisp, spicy and sweet.

Stir-fry and add some chili.

Make dumplings or bun fillings: (cabbage + pork + shrimp), (cabbage + eggs + shrimp), (cabbage + celery + pork).

Vinegar Stir-fry with some ginger and put some vinegar.

Another is to put dried chilies, a small amount of soy sauce, and a little vinegar.

Put one or two chili peppers, a little oil on all sides, and stir-fry.

If uric acid is high, you should eat more vegetables, and mustard greens are of course edible vegetables.

Cabbage dried pho preparation.

Before eating dry pho, you should first soak it:

There are generally two ways to soak dry pho!

1: Soak it in cold water, soak it all in water, press a heavy object on it to prevent it from floating, soak for more than 4 hours to make it soft, add some cooking oil and mix well after controlling the moisture.

2: Soak in hot water, add water to the pot and boil, add some cooking oil and salt, stir well, put in the pho and cook for 3 minutes, immediately turn off the heat, soak for 15 minutes, control the moisture, add some cooking oil and mix well.

Ingredients: 200 grams of dry rice noodles, 100 grams of cabbage, 30 grams of carrots, 50 grams of bean sprouts, 50 grams of lean pork, 20 grams of chopped green onions, 10 grams of light soy sauce, 3 grams of dark soy sauce, 2 grams of salt, 5 grams of oyster sauce, 50 grams of cooking oil, 5 grams of chicken essence, 10 grams of lard.

Method, 1: First soak the pho until soft, add water to the pot and boil, add salt, stir well with cooking oil, put in the pho and cook for 3 minutes, turn off the heat and soak for 15 minutes. After controlling the moisture, add a little cooking oil and mix well and set aside.

2) Wash the bean sprouts and control the moisture; Wash the carrots and shred them; shredded cabbage; Pork shredded;

4) Stir-fry the bean sprouts, carrots and cabbage until soft. Add the soaked rice noodles, cook in the light soy sauce, add the oyster sauce, throw away the dark soy sauce, add the chicken essence, a little sugar, and salt to taste.

5: Turn on high heat and stir-fry quickly, it takes about 2 minutes to fry, keep the fire state throughout the whole process, fry out the "pot gas", pour some scallion oil or sesame oil, stir evenly to get out of the pot.