Autumn and winter seasons often eat some cholesterol, saturated fatty acid content is low, inorganic salts, vitamins, essential fatty acids, high dietary fiber content food is a good choice for patients with cardiovascular and cerebrovascular diseases. To provide you with some previously prepared nutritious meals. These low-fat diets are more suitable for friends with cardiovascular diseases in autumn and winter.

　　 Chestnut fried milk cabbage

　　Fresh chestnuts are cooked with fresh chestnuts. Chestnuts are cooked to strengthen the spleen, eat raw kidneys, and freshly fried with freshly cut milk cabbage is more beneficial to health .

　　Dried Scallops with Fried Scallops

　　 Delicious scallops fried with tender and tender dishes, providing you with rich inorganic salts and dietary fiber, remember: Eat one to one and a half pounds of vegetables every day, clean the stomach and intestines, eliminate toxins, reduce fat and lose weight, why not do it!

　　Tea mushroom stewed sea cucumber

　　 Fresh tea tree mushrooms, delicious chicken broth and nutritious sea cucumbers can complement proteins. Sea cucumbers are rare food products without cholesterol but rich in high-quality protein and inorganic salts. It is the best raw material for making Suqing soup, which contains a variety of amino acids, vitamins, dietary fiber, mushroom polysaccharides... can imagine how delicious and mellow, pleasant and healthy they are.

　　Soya black spot

　　 fresh sea fish is a source of high-quality protein, and the rich w-3 fatty acids are more helpful in removing oxidized cholesterol in blood vessels , Eat sea fish three times a week, no more than 100 grams each time. (Note: Patients with high uric acid or gout suffer from fasting.)

　　Straw Mushroom Braised Cabbage Heart

　　 Straw Mushroom is delicious and fresh, which is found in fungus foods It is very representative, and it is seasoned with oyster sauce with fresh cabbage, which is a good way to cook vegetarian dishes. (Note: Fasting for patients with acute gout attacks.)

　　Dried Scallops Tofu Soup

　　There is no plant protein food more commonly used than tofu No matter how delicate the bean curd is, there is no more tofu soup than scallop tofu soup! The ingredients in this soup include tofu with fat, dried shredded bess, hairy vegetables, and egg whites. The taste is light and tender, soft and smooth.

　　If you cook it at home, you can cut the fat tofu or other tofu into diced, silk, strips, slices, blocks, grains, rice, minced, pureed, puree.... in short, you Just put tofu!