血糖偏高，或者自己體檢發現了血糖問題，一下子就變得“這也不敢吃，那也不敢碰”，吃飯成了一件特別糾結的事。

其實，控制血糖不等于要“苦行僧”式地節食。醫學界普遍認為，科學的飲食管理是控制血糖的基石。我們完全可以通過選擇合適的食材和烹飪方式，做出既解饞又對血糖友好的美味佳肴。今天，我就給大家帶來兩道我經常給家人做的“控糖菜”，它們不僅美味可口，做法簡單，更重要的是，它們是幫助我們穩定血糖的好幫手！

第一道：清火降糖的苦瓜炒雞蛋

食材：

主角：苦瓜 1根。

黃金搭檔：雞蛋3個。

輔料：大蒜2瓣、鹽、食用油。

做法：

1.苦瓜對半切開，用勺子把中間的白色瓜瓤和籽刮得干干凈凈，然后將苦瓜切成薄片。

2.切好的苦瓜片放入碗中，加一小勺鹽，用手抓勻腌制10分鐘。時間到了，碗底滲出很多水，水倒掉，再用清水沖洗一下苦瓜片，擠干水分。

3.鍋中倒油燒熱，先下入蒜末爆香，然后倒入處理好的苦瓜片，大火翻炒約1分鐘。

4.打散的雞蛋液均勻地淋在苦瓜上，先不要急著翻動，等蛋液稍微凝固后，再和苦瓜一起翻炒均勻。加適量鹽調味，翻炒軍以即可。

第二道：飽腹刮油的涼拌魔芋絲

食材：

主角：魔芋絲1盒。

配角：黃瓜半根、胡蘿卜半根、香菜1小把。

靈魂醬汁：生抽2勺、香醋2勺、蒜末、小米椒1個、香油幾滴。

做法：

1.魔芋絲在流水下反復沖洗幾遍，鍋中燒水，水開后下入魔芋絲，焯燙1-2分鐘，撈出后，立即放入涼白開中過涼，瀝干水分備用。

2.蒜末、小米椒圈放入碗中，加入2勺生抽、2勺香醋、幾滴香油，攪拌均勻。

3.焯好水的魔芋絲、黃瓜絲、胡蘿卜絲和香菜段放入一個大碗中，淋上調好的靈魂醬汁，用筷子充分拌勻。一道零負擔、超爽口的涼拌魔芋絲就做好了！

怎么樣，這兩道菜是不是既簡單又誘人？一道清爽甘香，一道酸辣開胃，它們用事實告訴我們，健康和美味完全可以兼得。管理血糖是一場持久戰，但它不應該以犧牲生活品質為代價。

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