How to Exercise Correctly with Osteoporosis
Osteoporosis has become a common disease among modern people, and those who have it become cautious with their movements. What should people with osteoporosis eat? I have compiled some information about dietary therapy for osteoporosis, what to eat for osteoporosis, and how to exercise correctly for osteoporosis patients. Let's take a look.
Dietary Therapy for Osteoporosis
Sweet and Sour Carp
Ingredients: 750g carp, 200g white sugar, 10g soy sauce, 10g cooking wine, 300g clear broth, 1500g peanut oil, 2g green onion, 2g ginger, 120g vinegar, 3g minced garlic, 3g salt, 100g wet starch.
Method: Remove scales, internal organs, and gills from the carp. Make diagonal cuts on both sides of the fish, about 2.5cm apart. Lift the tail to open the cuts and sprinkle cooking wine and salt into the cuts to marinate slightly. Mix clear broth, soy sauce, cooking wine, vinegar, white sugar, salt, and wet starch to make a thick sauce.
Coat the cuts with wet starch and deep-fry in oil at 70% heat until the skin becomes firm. Reduce the heat and fry for 3 more minutes, then increase the heat to fry until golden brown. Remove the fish and arrange it on a plate, loosening it with your hands. Fry the green onion, ginger, and garlic in a pan until fragrant, then pour in the prepared sauce. When it foams, pour in the hot oil from frying the fish, stir-fry briefly, and quickly pour it over the fish.
Clay Pot Fish Head with Tofu
Ingredients: 150g cleaned fish head, 250g tender tofu, 25g soaked shiitake mushrooms, 75g cooked bamboo shoots, 25g ginger, 35g soy sauce, 15g white sugar, 15g doubanjiang (broad bean paste), 3.5g MSG, 250g cooked lard, 250g broth.
Method: Wash the fish head, remove the teeth, make two deep cuts on the meat near the head, and make a cut on the gill cover and walnut meat. Spread a layer of crushed doubanjiang on the cut surface of the fish head, and spread soy sauce on the front. Cut the tofu into long strips and blanch in boiling water to remove the fishy smell. Slice the shiitake mushrooms. Cut the green garlic into sections.
Heat the clay pot over high heat until it is 80% hot, then fry the fish head on the front side until brown. Add soy sauce, cooking wine, and sugar, spread evenly, then flip the fish head. Add broth and 500g of water, then add tofu, bamboo shoots, mushrooms, and ginger. Bring to a boil, then transfer to a low heat and simmer for 15 minutes. Increase to medium heat for 2 minutes, skim off the foam, add MSG and green garlic, drizzle 25g of cooked lard, and serve on a plate.
Stir-fried Shrimp with Peas
Ingredients: 450g snow peas, 15g cooking wine, 50g green peas, 500g peanut oil, 5g salt, 10g sesame oil, 25g tomato sauce, 100g cornstarch, 2g MSG, 5g green onion, 2g pepper, 5g ginger.
Method: Peel the snow peas, boil them in a pot, and rinse with cold water. Cut them into shrimp-like shapes using a semi-circular iron piece. This will create vegetarian shrimp. Mix the vegetarian shrimp with cornstarch. When the oil in the pan is about 70% hot, fry the vegetarian shrimp until it floats and then remove it.
Heat the pan, pour in peanut oil, stir-fry the minced green onion and ginger, then add green peas, tomato sauce, salt, MSG, cooking wine, and a small amount of broth. When the pot is boiling, add the fried vegetarian shrimp, stir-fry for a few more seconds, and then remove from the heat.
