Poor digestion and high blood sugar, eating more of these vegetables can effectively alleviate it, and can be called a "master of sugar control"

Sautéed asparagus

1. Wash the asparagus, remove the hard stems and cut into sections.
2. Add a small amount of olive oil to the pan and heat until the oil is hot.
3. Stir-fry the asparagus quickly over medium heat for about 3-5 minutes, until the asparagus is tender but still remains verdant.
4. Add a small amount of minced garlic and stir-fry a few times to increase the flavor.
5. Season with salt to taste and remove from the pan.

Roasted tofu with tomatoes

1. Cut the tofu into cubes and gently absorb the water with kitchen paper.
2. Add oil to the pan, fry the tofu cubes until golden brown on both sides, remove and set aside.
3. Add the chopped tomato cubes to the same pot and stir-fry until juice is obtained.
4. Add the tofu again and season with salt and black pepper.
5. Simmer over medium-low heat for about 5-10 minutes, until the tomatoes are tender and the broth is slightly tightened.

Garlic broccoli

1. Cut the broccoli into small florets, wash and blanch in boiling water for 30 seconds, quickly overrun with cold water and drain.
2. Add a small amount of oil to the pan, heat and add minced garlic and stir-fry until fragrant.
3. Quickly pour the broccoli into the pan and stir-fry to keep it green and crispy.
4. Add a pinch of salt to taste and quickly remove from the pan.

Pan-fried salmon

1. Wash the salmon, blot it with paper and apply a pinch of salt and black pepper.
2. Add a small amount of olive oil to a pan and heat over medium heat.
3. Add the salmon and fry skin-side down until crispy, then turn over and fry until golden brown on the other side.
4. The total cooking time is about 6-8 minutes, adjusted according to the thickness.

Cucumber and egg soup

1. Peel the cucumber and cut it into thin strips.
2. Add water to the pot, add the cucumber shreds when the water boils, and wait for the water to boil again.
3. Slowly pour in the beaten egg mixture and gently stir with chopsticks to form egg drops.
4. Add salt to taste and serve.

Cold bitter gourd

1. Cut the bitter gourd into thin slices, blanch in hot water for 30 seconds, and quickly drain in cold water.
2. Place the bitter gourd in a bowl and add the minced garlic, a small amount of soy sauce, vinegar, sesame oil, and a pinch of sugar.
3. Mix well and let marinate for 10 minutes.

Roasted chicken nuggets with potatoes

1. Cut the chicken breasts into cubes and marinate with salt and black pepper for 15 minutes.
2. Add oil to the pan, fry the chicken pieces until they change color, then remove them and set aside.
3. In the same pot, add the soft potato cubes that have been simmered beforehand, then add the chicken pieces.
4. Cover with water and simmer until the soup is rich.

Steamed sea bass

1. Clean the sea bass inside and out, and put ginger slices and green onions in the belly.
2. Place on a steaming tray and steam over high heat for 8-10 minutes.
3. Sprinkle chopped green onion and drizzle with the prepared soy sauce and hot oil.

Stir-fried bitter gourd

1. Slice the bitter gourd, marinate with salt for 10 minutes and wash.
2. Add oil to the pan and stir-fry the bitter gourd quickly.
3. Add a small amount of bean paste and minced garlic to enhance the flavor, and stir-fry until the bitter gourd is cooked through.

Pumpkin porridge

1. Peel and dice the pumpkin and place it in a pot with the washed millet.
2. Add water to a boil, then reduce the heat and simmer.
3. Until the pumpkin and millet are cooked soft, adjust the sweetness according to taste.