越吃血管越通，小满前后敞开吃！1降压，2降脂，3护心，别错过了|山药|木耳|瘦肉|美味菜肴|胡萝卜|芹菜|薏米|血管|西红柿|降压|降脂|香干

第一：芹菜炒瘦肉香干

食材：主料：西芹或本地芹菜 200克、猪瘦肉（里脊肉最佳）150克、香干 3-4块。

配料：大蒜 2瓣、生姜 1小块、小米辣 1-2个（不吃辣可不放）。

调料：生抽、老抽、料酒、淀粉、盐、白糖、食用油。

做法：1处理芹菜和香干：将芹菜洗净，斜刀切成小段；香干切成薄片或条状备用。

2切肉腌制（肉嫩不柴的秘诀）：瘦肉顺着纹路切成细丝或小片。放入碗中，加入1勺生抽、1勺料酒、少许胡椒粉和1勺淀粉，抓拌均匀后，最后淋入一点食用油锁住水分，腌制10分钟。

3滑炒瘦肉：热锅凉油（油量比平时炒菜稍微多一点点），倒入腌好的瘦肉快速划散。中火炒至肉丝变色发白后，立刻盛出备用（不要炒太久，否则肉会变老）。

4爆香配菜：锅中留底油，放入蒜末、姜丝和小米辣爆香。接着倒入切好的香干，中小火煸炒一下，把香干表面的水汽炒干，这样吃起来更入味、有嚼劲。

5大火合炒：转大火，倒入芹菜段快速翻炒约1分钟，直到芹菜颜色变得翠绿。然后将之前炒好的瘦肉倒回锅中。

6调味出锅：加入半勺老抽（上色）、少许盐和一点点白糖提鲜。大火快速翻炒均匀，大概十几秒即可关火装盘。

第二；黑木耳炒山药

食材：主料：铁棍山药 1根、干黑木耳 1把（提前泡发）、胡萝卜半根

配料：大蒜 2瓣、香葱或青椒少许。

调料：食用油、盐、白醋（关键）、鸡精/白糖（可选）。

做法：1泡发木耳：干木耳用冷水提前泡发1-2小时，洗净后撕成小朵。

2处理山药（戴手套！）：一定要戴上一次性手套去削山药皮，否则黏液沾到皮肤上会非常痒。将山药去皮，斜刀切成薄片。http://m.huahailx.com/Article/details/81694.shtml
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3浸泡防黑：切好的山药片立刻放入清水中，并加入几滴白醋浸泡。这一步能有效防止山药氧化变黑，还能洗掉多余的淀粉，让口感更脆。胡萝卜也切片备用。

4快速焯水：锅中烧水，水开后放入木耳和胡萝卜片焯水约1分钟；接着倒入沥干水分的山药片，继续焯水30秒左右迅速全部捞出，过一遍凉水沥干（这样能保持食材极致的脆感）。

5爆香锅底：热锅凉油，放入蒜末（和青椒片）小火炒出香味。

6大火快炒：倒入焯好水的山药、木耳和胡萝卜，转大火快速翻炒均匀（因为食材已经焯熟，所以翻炒时间要短）。

7调味出锅：沿着锅边淋入少许白醋（激发出脆爽的口感），加入适量的盐和少许鸡精或白糖提鲜，再次快速翻炒均匀即可出锅装盘。

第三：西红柿鸡蛋汤

食材：主料：成熟的西红柿 2个、鸡蛋 2个。

配料：香葱或香菜少许、生姜 1片（去寒提鲜）。http://share.huahailx.com/Article/details/74522.shtml
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调料：食用油、盐、生抽、香油、淀粉（可选）、白胡椒粉（可选）。

做法；1处理西红柿：西红柿洗净切成小块。如果你特别追求细腻顺滑的口感，可以在西红柿顶端划十字，用开水烫一下去皮后再切块（嫌麻烦的话直接带皮切也没问题）。

2打散鸡蛋：将鸡蛋打入碗中，充分搅打成均匀的蛋液备用。

3准备水淀粉（浓稠秘诀）：在小碗里放一勺淀粉，加少许清水调成水淀粉。这一步能让汤汁更浓郁挂口，如果喜欢清汤口感的可以省略。

4炒出红油（关键一步）：热锅倒少许油，放入姜片爆香，然后倒入西红柿块。一边翻炒一边用铲子按压，直到把西红柿炒软、炒出红红的汤汁（也就是“出沙”）。这一步决定了汤底是否浓郁好喝。

5加水煮沸：往锅中加入足量的热水（加热水能让汤味更融合），大火烧开。如果有木耳丝或金针菇，可以在这一步一起放进去煮。

6淋入蛋液（蛋花漂亮的秘诀）：水沸腾后，先转小火或者暂时关火，让水面保持微微平静的状态。然后将蛋液沿着锅边画圈慢慢淋入，先不要搅拌，等待十几秒，等蛋液稍微定型浮起后，再用勺子轻轻推几下。这样出来的就是非常轻薄漂亮的云朵状蛋花啦！
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