鸭肉的脂肪跟橄榄油接近，单不饱和脂肪酸含量很高，同时玉米、菌类的膳食纤维含量高，可以增加胆固醇的排出，防止动脉粥样硬化的发生。家里有老人家胆固醇高可以经常煲汤喝，肉菜汤一起吃下，是一道非常好的药膳。传承中医食疗从我做起。大家想知道什么慢性病食疗养生欢迎评论区留言。\n\n高血脂饮食建议：\n1.严格控制脂肪总量及胆固醇的摄入，多摄入富含膳食纤维的植物性食物\n2.禁忌使用动物内脏或者脑部等胆固醇含量高的食物，糖油混合物少吃，每天补充200克水果，蔬菜500克\n3.食用油应用植物油为主，戒掉高盐高糖饮食，日常多喝水，大概1500到2000毫升，可用绿茶代替饮水，也有明显的降血脂作用。

By 小碎念念

用料

• 鸭肉 350克
• 鲜玉米 200克
• 鸡腿菇（其他菌菇） 120克
• 胡萝卜 1根150克
• 春笋 100克
• 葱 1根
• 姜 1小块
• 料酒 10克
• 盐 2克
• 糖 0.5克

做法步骤

1、尊重药膳配方，精准到克

2、准备好玉米胡萝卜和春笋

3、准备好蘑菇和鸭肉

4、焯水步骤，冷水先放竹笋，加半克的糖可以去除竹笋和胡萝卜本身的臭青味和竹笋的苦涩味，竹笋先煮3到5分钟

5、加入胡萝卜煮1分钟

6、捞出胡萝卜放入菌菇，煮一分钟捞出所有食材

7、加入葱姜料酒

8、鸭肉迅速放入热水中焯水，其实冷水热水焯水都一样，不懂别杠精，跟国宴大厨学习的方法，按顺序蔬菜先焯水方便，蔬菜水加料酒最后又能去除鸭子骚

9、鸭肉焯水1分钟后，全部捞出洗干净，注意玉米不焯水，否则会流失本身的清甜味

10、食材放入电饭煲中，肉在下蔬菜在上，这一步大家都懂的吧

11、加入82年的山泉水，没过食材就可以启动煲汤键

12、汤清味美，调味只需要少许的盐就可以

13、鸭肉软嫩无异味，结合了蔬菜本身的清甜真的不一般

小贴士

焯水的步骤是我结合学习和理解下来的步骤，非常精细的讲解，处理好食材尊重食材本身，也是对老祖宗留给我们的敬意，不敢怠息，有砂锅煲汤的条件更好，但是我没有砂锅只能用电饭煲。药食同源，这道药膳分享给大家，远离吃药\n（注意食材的重量是加工处理好的）

做菜好吃都有技巧，我的每道菜都有小妙招，大家搜索“豆果”可以直接查看我的菜谱！

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