Hypertension is a common disease in daily life, and the risk of developing hypertension increases with age. Traditional Chinese medicine believes that the best way to treat hypertension is through diet therapy, with the most effective method being herbal cuisine. Below, I will introduce several herbal cuisine recipes for hypertension management.
Herbal Cuisine 6: Chrysanthemum Celery Stewed Rabbit Meat
Ingredients: 5g chrysanthemum petals, 15g celery, 50g rabbit meat, ginger, green onion, garlic, and salt as needed, 10g vegetable oil.
Method: Wash the chrysanthemum petals and remove impurities. Wash the celery and cut into 4cm long pieces. Wash the rabbit meat and cut into 4cm square pieces. Slice the ginger, cut the green onion into segments, and slice the garlic. Heat the frying pan and add vegetable oil. When the oil is 60% hot, add the ginger, green onion, and garlic to stir-fry until fragrant. Then add the rabbit meat, celery, chrysanthemum, and a little salt. Stir-fry evenly, add about 100ml of water, and simmer for 30 minutes on low heat.
Usage: Take once a day, eat the rabbit meat and drink the soup.
Effect: Suitable for patients with hypertension.
Herbal Cuisine 7: Prunella vulgaris Pork Soup
Ingredients: 40g Prunella vulgaris, 100g lean pork.
Method: Put the prepared Prunella vulgaris and lean pork into a pot, add water, simmer the soup, season and consume.
Usage: Drink the soup and eat the meat, take twice a day, continuously for several days.
Effect: Suitable for patients with hypertension.
Herbal Cuisine 8: Chrysanthemum Chicken Slices
Ingredients: Chrysanthemum petals, 200g boneless chicken breast, vegetable oil, water starch, pepper powder, cooking wine, salt, monosodium glutamate, sugar, green onion, ginger, and garlic as needed.
Method: Rinse the chrysanthemum petals with cold water. Wash the chicken breast and cut into thin slices. Mix sesame oil, sugar, salt, pepper powder, and monosodium glutamate into a sauce and set aside. Pour 1000g vegetable oil into the pot and heat it until it reaches 60% heat. Add the chicken slices and stir-fry until they are cooked. Remove the chicken and drain off the oil. Leave 30g of oil in the pan and add the green onion, ginger, and garlic. Stir-fry slightly, then add the chicken slices and pour cooking wine to deglaze the pan. Add the prepared sauce and stir-fry for a few more times, then quickly stir-fry the chrysanthemum petals (to avoid wilting). Finally, add water starch to thicken the sauce. Serve hot and sprinkle the remaining chrysanthemum petals evenly on top.
Usage: Consume at lunch every day. One course of treatment lasts for 10 days.
Effect: Suitable for patients with hypertension.
Herbal Cuisine 9: Peach Kernel Porridge
Ingredients: 20g peach kernels, 50g polished glutinous rice.
Method: Remove the tips of the peach kernels and grind them into powder. Cook the peach kernel powder and washed polished glutinous rice with an appropriate amount of water to make porridge.
Usage: Consume once in the morning and once in the evening on an empty stomach.
Effect: Suitable for patients with hypertension. Not suitable for pregnant women.
Herbal Cuisine 10: Rehmannia and Osyter Stewed Soft-Shelled Turtle
Ingredients: 250g soft-shelled turtle, 25g oyster meat, 15g cooked Rehmannia, cooking wine, ginger slices, salt, monosodium glutamate, sesame oil as needed.
Method: Remove the shell of the soft-shelled turtle and take out the meat. Wash the oyster meat and slice it. Slice the cooked Rehmannia. Put all three ingredients into a pot, add an appropriate amount of water, bring to a boil, then add cooking wine and ginger slices to remove the fishy smell. Simmer on low heat until tender. Remove the cooked Rehmannia, add a little salt, monosodium glutamate, and sesame oil to season.
Usage: Serve with meals. Eat the meat and drink the soup.
Effect: Suitable for patients with hypertension.
The above are several nutritional herbal cuisine recipes specifically for managing hypertension. I hope they will be helpful to you!
