“人過(guò)五十天過(guò)午”，這話真是一點(diǎn)不假！過(guò)了50歲，身體就像一臺(tái)用了好些年的機(jī)器，各個(gè)零件都開(kāi)始有點(diǎn)“鬧脾氣”了。好多人這時(shí)候就感覺(jué)精力大不如前，皮膚也沒(méi)以前光滑，還容易這兒不舒服那兒不得勁兒。您知道嗎，其實(shí)身邊就藏著個(gè)“天然護(hù)肝王”，要是50歲后使勁吃，能促進(jìn)身體排毒，讓您由內(nèi)而外顯年輕！您猜猜這是啥寶貝？別急，咱接著往下嘮。

黑豆大起底

黑豆，也叫烏豆、黑大豆。這黑豆長(zhǎng)得圓滾滾的，黑黝黝的，就像一顆顆黑色的小珍珠。別看它模樣普通，營(yíng)養(yǎng)價(jià)值可高著呢！它富含蛋白質(zhì)、維生素B族、維生素E，還有鈣、磷、鐵等礦物質(zhì)。特別是它里面的花青素，那可是個(gè)好東西，抗氧化能力一流，就像給身體穿上了一層“防護(hù)服”，能幫咱抵抗自由基的傷害。

從中醫(yī)角度講，黑豆入腎經(jīng)，有補(bǔ)腎益陰、健脾利濕、清熱解毒的功效。現(xiàn)代科學(xué)也驗(yàn)證了，黑豆對(duì)肝臟特別好，能促進(jìn)肝臟排毒，減輕肝臟負(fù)擔(dān)。肝臟可是咱身體的重要“化工廠”，肝臟好了，身體里的毒素就能及時(shí)排出去，皮膚自然也就變好了，整個(gè)人看起來(lái)年輕好幾歲！

黑豆的美味做法

黑豆核桃山藥豬骨湯

食材準(zhǔn)備：黑豆100克、核桃50克、山藥200克、豬骨300克、生姜幾片、鹽適量。

食材處理：黑豆提前泡上三四個(gè)小時(shí)，這樣煮的時(shí)候更容易爛。核桃剝殼，把核桃仁掰成小塊。山藥去皮，切成滾刀塊，記得戴上手套，不然山藥的黏液會(huì)讓手癢癢的。豬骨洗干凈，冷水下鍋，加幾片生姜，焯水去腥，撈出來(lái)用清水沖干凈。

烹飪步驟：把泡好的黑豆、核桃仁、豬骨一起放進(jìn)鍋里，加足量的清水，大火燒開(kāi)后轉(zhuǎn)小火慢慢燉。燉個(gè)一個(gè)半小時(shí)左右，把山藥塊放進(jìn)去，接著再燉半小時(shí)。這時(shí)候湯已經(jīng)變得濃稠醇厚了，加適量鹽調(diào)味，就可以出鍋啦！這湯喝起來(lái)那叫一個(gè)鮮美，黑豆軟糯，核桃香脆，山藥粉粉的，豬骨也燉得脫骨了，營(yíng)養(yǎng)又好喝！

黑豆鴿子花膠湯

食材準(zhǔn)備：黑豆80克、鴿子一只、花膠30克、紅棗幾顆、枸杞一小把、生姜幾片、鹽適量。

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食材處理：黑豆還是提前泡好。花膠提前泡發(fā)，泡發(fā)的時(shí)候可以加點(diǎn)姜片去腥。鴿子處理干凈，剁成小塊。紅棗去核，枸杞洗干凈備用。

烹飪步驟：把黑豆、鴿子塊、生姜片放進(jìn)鍋里，加適量清水，大火煮開(kāi)后轉(zhuǎn)小火燉。燉個(gè)一小時(shí)左右，把泡發(fā)好的花膠放進(jìn)去，接著燉半小時(shí)。再把紅棗和枸杞放進(jìn)去，再燉10分鐘，加適量鹽調(diào)味，就可以關(guān)火啦！這湯可是滋補(bǔ)佳品，鴿子肉鮮嫩，花膠Q彈，黑豆吸收了湯汁的味道，好吃得很！

黑豆食用小貼士

黑豆雖然好，但也別一次吃太多，不然容易消化不良。特別是腸胃不太好的中老年朋友，更得注意量。泡黑豆的水最好別倒掉，里面也有不少營(yíng)養(yǎng)，可以一起用來(lái)煮湯?；z泡發(fā)的時(shí)候，要是天氣熱，最好放冰箱里泡，不然容易變質(zhì)。

您瞧瞧，這黑豆?fàn)I養(yǎng)價(jià)值這么高，功效又這么好，做法還簡(jiǎn)單。50歲后的朋友多吃點(diǎn)，促進(jìn)排毒，身體棒，皮膚好，整個(gè)人都顯得年輕有活力！您還等啥呢？趕緊去超市買點(diǎn)黑豆回來(lái)，按照我教您的方法做著吃。別忘了給我點(diǎn)個(gè)贊，轉(zhuǎn)發(fā)給身邊的朋友，讓大家都跟著受益！咱一起健健康康、快快樂(lè)樂(lè)地過(guò)日子！