High blood lipids mostly mean increased blood viscosity, a dangerous risk factor for cardiovascular and cerebrovascular diseases, which can lead to atherosclerosis, angina, myocardial infarction, cerebral thrombosis, and cerebral arteriosclerosis. Paying attention to a scientific diet and consuming less high-fat and high-sugar food has been proven to be an effective measure for lowering blood lipids. Therefore, for patients with high blood lipids but no complications, they can achieve the goal of lowering blood lipids and preventing the disease from progressing further by persistently consuming the following health-boosting soups.
Kelp and Black Fungus Meat Soup: Take 15 grams each of kelp and black fungus, shred them. Take 60 grams of lean pork, shred or slice it, and mix with starch. Put the shredded kelp, black fungus, and pork into a pot, bring to a boil, add MSG and fine salt, and stir well to complete.
Lily and Asparagus Soup: Take 50 grams of lily and 250 grams of cooked asparagus. First, prepare and wash the lily. Add clear broth to a pot, place the lily in the soup pot, heat and cook for a few minutes. Add yellow wine, fine salt, and MSG for seasoning, then pour into a bowl containing the cooked asparagus.
Hawthorn and Carp Soup: Take one 500-gram carp, 25 grams of hawthorn cake, 150 grams of flour, and 1 egg. First, clean and cut the carp into pieces, and marinate with yellow wine and fine salt for 15 minutes. Mix flour with an appropriate amount of clear water and sugar, beat in an egg to make a batter. Dip the fish pieces in the batter, then coat with dry flour. Deep-fry in oil with sautéed ginger slices for 3 minutes, then remove. Add a small amount of water to the hawthorn cake, cook through, add a little raw flour to make a thickening sauce, pour in the fried fish pieces and cook for 15 minutes, add chopped green onions and MSG to complete.
Hawthorn and Fo-ti Soup: Take 15 grams each of hawthorn and Fo-ti, and 60 grams of sugar. First, wash and chop the hawthorn and Fo-ti, put them in a pot together, add an appropriate amount of water, and soak for two hours. Then simmer for about an hour, strain the dregs to get the soup, add sugar. Take one dose daily, served warm in two divided portions.