Xiufang is a nurse I know. Two years ago, she brought her father, who is over 70 years old, to my clinic, hoping that I would help him make dentures for chewing.

"He always has thin rice with fermented tofu every day, and at most some soy sauce and side dishes." The old man opened his mouth, and only had a few teeth in his mouth, and his body weakened due to long-term nutritional deficiency.

Poor chewing ability, poor nutrition, and decline in physical energy are problems that are faced by the elderly, but there are ways to extend the improvement. In addition to treating and maintaining oral health early, we must also establish correct dietary concepts, implement a balanced and nutritious diet in daily life, and overcome the problem of difficulty in chewing. It is not just a matter of living with clear porridge and side dishes.

The Master said, "At seventy, you will do whatever you want, and don't be polite." When you are young, you will chew the warmth and warmth of the world. In your old age, you should be from a state of calmness, peace and leisure. A beautiful life begins, and the most delicious dish in people is in your own kitchen.

Fresh melon seafood (substitute 2 people)

High protein, low fat permeate and clams as the source of seafood. Cook the fried vegetables together to nourish brown rice and coix seed that are slightly hard. Sprinkle some ground fruit when finished to increase the quality oil and add aroma. The face is soft and easy to enter, and it still retains chewyness. Brown rice contains rich vitamin B population, which can help the body to regain and delay memory decline in the elderly.

Ingredients: 100 grams of brown rice, 30 grams of coix seed, 150 grams of prunes, 15 clams, 10 dried sap kernels, 1/2 of yellow green melons, 1/4 of stew, 4 mushrooms, 200 grams of pumpkin, 15 grams of unflavored fruit, 30 ml of white wine, 300 ml of water, 3 cloves of garlic, 1 teaspoon of olive oil, suitable amount of salt and black pepper

Method:

1. Soak brown rice and coix seed for 1 hour first.

2. Cut the circle in a circle and soak the clams with a little salt water to remove the sand; wash the dried saps with clean water and soak and dry.

3. Cut yellow, green melon into pieces, slice the sap of the sap, slice the mushrooms into pieces, slice the pumpkin into pieces, and grate the fruit.

4. Add a little olive oil and garlic to the crock and fry over low heat until slightly golden. Add white wine and clams, add the squid until the clams are cut and then put out, and keep the soup juice for use.

5. Add olive oil to the crock, stir-fry the stew over low heat, and add dry stew kernels and half of the pumpkin and stir-fry. Then add brown rice, coix seed, white wine, half of the clam soup and clean water for about 25 minutes (adjust according to your preferred maturity).

6. In the first 5 minutes of the start of the pot, add pumpkin, mushroom, green melon and prawn in sequence. After the ingredients are all cooked, turn off the heat and add clams.上桌前再撒些堅果。

●The reason for cooking pumpkins in segments is to allow the sweet part to be integrated into the brown rice grains, while the other part retains the texture of the grains and also adds a delicate and delicate texture.

Tofu Sauce Miso Soup (3 servings)

Tofu Sauce is fried first and softened to add fragrance, making it easy to chew, and the mouth is filled with sweet vegetables. Cutting ingredients into strips, flax or diced not only makes it easy to enter, but also increases the taste variety.

Tofu contains high calcium, while general fish species contain rich vitamin D. The fish content is particularly good, which can enhance the absorption of calcium by the human body. Tofu has low methionine content, while amphetamine is rich, so fish is just the opposite. The two cut-offs are shorter and shorter, and they combine them to improve nutritional value. (Amino acids are the basic unit that forms protein, methionine and amphetamine are essential amino acids for adults)

Ingredients: a box of plate tofu, 250 grams of fish, 150 grams of lean pork with hind legs, 50 grams of turmeric stew, 50 grams of cabbage, 50 grams of celery, two pieces of spinach, and dried mushrooms 4 flowers, 3 okra, 1 sprig of green sausage

Taste: 1/4 teaspoon of salt, 1 tsp of soy sauce, 2 tsp of mirin, 3 tsp of taibai powder, white and black sesame seeds, 3 tsp of miso ingredients: 1.5~2 tablespoons of miso, 6 cm of dry konbu, a bowl of 600cc of water, 600cc of water, 2} Method:

1. Cut the fish into pieces; cut the stewed stew, glutinous vegetables, and dried mushrooms into pieces; cut the celery into pieces; turn the spinach into pieces first, then dry the water and cut the sections; turn the okra into pieces first and then dice; cut the green sausage into pieces.

2. Press the heavy object on the plate tofu, let it drain water for at least 30 minutes and grab it into pieces.

3. Add a little olive oil to the crock, turn on low heat and add croquettes, dried mushrooms, and pork and stir-fry until fragrant. Then add celery, high-alkali, add soy sauce, mirin and salt, and stir-fry the above ingredients.

4. Add 2 and 3 ingredients to spinach, then add taibai powder and white and black sesame seeds and mix. Make a round tofu strip of 9 equal parts and fry until golden brown on both sides. (Same as fried fish)

5. Japanese kohlrabu miso soup method: Cook the kohlrabu soaked in water on a low heat for about 10 minutes and remove the kohlrabu. Then put in the fish slices, cook for 1 minute and turn off the heat and pick out the fish slices. And put the miso into the filter net and melt directly in the soup.

6. Add okra, fish and tofu steak to the miso soup, and sprinkle some tangerine.

●Because the tofu steak itself has a tangy flavor, the Kombu soup is lightly matched. If it is a normal tofu seaweed miso soup, it can increase the miso ratio.

Fresh tomatoes are smooth and tender Ome eggs

are suitable as the staple food in the three meals, and can also be regarded as a light meal during afternoon tea. It is recommended to make the in-person meals for the silver hair. Add low-fat milk to the ingredients to make the taste smooth, add milky aroma, and make it more plentiful.

Ingredients: 3 eggs, 50 ml low-fat milk, 12 saps, 14 red and yellow tomatoes, 2 mushrooms, 2 sprigs of coriander, 1/4 sap of glutinous rice pepper, 30 grams of edamame, 3 cloves of garlic, 1 teaspoon of olive oil, 15 ml of white wine, suitable amount of salt and black pepper

Method:

1. Beat the eggs well, cut the saps into pieces, cut the tomatoes in half, cut the mushrooms into pieces, chop the coriander, cut the diced rice pepper, cut the glutinous rice pepper into pieces, turn the edamame first until it is soft and chopped garlic.

2. Turn on a flat bottom and low heat, add a little olive oil, then add garlic, sausage and mushrooms, and fry until the aroma is overflowing and the sausage becomes transparent.

3. Add glutinous rice pepper, tomato, edamame, sprouts and coriander in order and stir-fry. Pour in the white wine, add the stew and cook it, add salt and black pepper to taste and turn off the heat.

4. Mix the eggs with fresh milk and a small amount of salt and mix. Then pour the ingredients of the flat-bottomed ginger into the egg liquid and mix.

5. Put some olive oil in flat bottomed pot and pour it into step 4. When the side surface begins to solidify, you can use a wooden lens to stir from outside and repeat the action to warm it evenly to the desired maturity.

●In Om egg preparation, the ratio of egg to fresh milk is three eggs and one tablespoon of fresh milk (15 ml), but this food hopes to increase the smoothness, so the proportion of fresh milk is increased.