“Autumn breaths through the lungs†“Autumn does not eat ginger†“Autumn spring freezes and freezesâ€... How much do you know about the health of autumn health?
Fall health care heavy lungs, why do you say this?
First of all, the arrival of autumn means that the weather with "dryness" prevails. The lack of moisture in the air, the evaporation of water from the skin surface, the loss of body fluids, the body is in a relatively weakened period, and the lungs The Ministry is the most delicate organ in the human body and improper maintenance can easily induce various types of lung or respiratory diseases. Secondly, from the perspective of traditional Chinese medicine, the autumn qi and lungs correspond, and the “main lung furâ€, after the body is cold, it is easier to provoke Qiuzao to take advantage of it and make the lungs impaired.çš´ çš´ çš´ â€ â€ â€ ç‰ ç—‡çŠ¶ 症状 症状 症状. Therefore, it is a reasonable choice to raise the lungs in the fall, and "defend the lungs and dryness and protect the yin-chun" is the key.
Lung care is necessary: ​​Eat more nourishing yin and moist food, such as white fungus, sugar cane, bird's nest, pear, sesame, Chinese wolfberry, spinach, clam meat, silky chicken, pig lung, soy milk, sugar, duck, honey, turtle Meat, olives. In addition can also be appropriate to eat some medicinal meals, such as: Shenmai fish, honey steamed lily, olive acid plum soup.
Less Xin Xin acid: autumn diet to eat less spicy food, such as: onion, ginger, garlic, leek, pepper and so on. On this basis, eat more sour foods to make up liver qi, such as: apples, pomegranates, grapes, mangoes, cherries, grapefruit, lemons, hawthorn, tomatoes, alfalfa and so on.
Should eat more porridge: eat more porridge in the morning of the fall, both spleen and stomach, but also bring a fresh day. The porridge eaten in autumn is: hawthorn rice porridge, Ya pear glutinous rice porridge, rabbit meat glutinous rice porridge, white radish rice porridge, almond glutinous rice porridge, orange peel glutinous rice porridge, dried persimmon glutinous rice porridge and so on.
Cordyceps flower corn ribs soup
Raw materials: 500 grams of ribs, 1 corn, 10 grams of dried Cordyceps flowers, 30 tablets of medlar, a few slices of ginger (peeled), and salt amount.
Practices: 1, dried Cordyceps flower washed with cold water soak for 10 minutes, washed ribs over the water again, cut into small pieces of corn.
2. Add a sufficient amount of water to the pot, add the ribs, ginger, and chopsticks. After the fire is over, add the drained Cordyceps flowers. (At this time can be moved into the casserole)
3, turn medium and small simmer for 1.5 hours, see soup significantly yellow, add corn and wolfberry, continue to stew for half an hour. (At this time, the soup is golden yellow, very beautiful, and the taste is very delicious.) Add salt 5 minutes before the pan.
Wuji yam soup
Raw materials: Wuji, yam, wolfberry, carrot.
Seasoning: pepper, ginger, onion, salt, Shaoxing wine.
Practices: 1, Wuji diced, yam peeled and cut, carrot peeled and cut, scallion cut, ginger slices.
2, black chicken must be cold water pot can wash dirty things.
3, the fire took out the blood foam in the black chicken, remove the black chicken dry water control, washed with hot water to the surface of the black chicken foam, the pot add water, hot water and then into the black chicken, onion, ginger, cooking Shaoxing wine.
4, after the fire boiled, cover the lid and change to a small simmer for 40 minutes, pour into the pot, sprinkle with pepper and salt seasoning.
5, into the yam block (slightly stewed soft, long time nutrition will be lost); add carrot stew for 5 minutes to pan bowl.
Chestnut vegetable keel soup
Raw materials: 400 grams of keel, 100 grams of corn, 100 grams of carrot, 100 grams of chestnut, 15 grams of cooking wine, 7 grams of ginger.
Practice: 1, the keel clean, add cold water into the casserole, add ginger and cooking wine.
2. Bring the fire to a boil, skim the buoy, add the corn section, and change the simmer slowly.
3. One hour later, join chestnut with stew; continue simmer for 15 minutes and add carrot with stew.
4, cook for 15 minutes, you can turn off the heat, add salt seasoning, sprinkle green onion, very tasty.
Tips: Chestnuts are difficult to digest with raw food, and they are easily stagnant when cooked. Therefore, they should not be eaten too much, and indigestion should not be eaten.
Peanut glutinous rice soup
Raw materials: 100 grams of peanuts, 1 small lotus seeds, 50 grams of rice, 100 grams of camphor, 1 rock sugar, 1 tablespoon sugar, 100 grams of glutinous rice flour.
Practice: 1, peanuts, lotus seeds, glutinous rice clean, soaked in water overnight.
2. Put a half-pot of water in the casserole, put the soaked lotus seeds, peanuts, and glutinous rice into the pot. Bring the fire to a slow heat and slowly stew. Add a piece of rock sugar.
3, taro peeled slices on the pot steamed, slightly cool, add a spoonful of sugar, crushed with a rolling pin, and glutinous rice flour powder synthesis ratio of 1:1.
4. Put the dough into strips and chop them into small pieces by hand and knead them into diced balls. Look at the peanuts in the casserole and roast them. Then you can throw in the ravioli and wait until the ravioli is completely floating on the water. Let it cool before eating.
Tips: 1, lotus seeds, peanuts and glutinous rice is difficult to cook, so soak in one night beforehand, so that when the time and energy to cook.
2, steamed buns on the steamed, then add sugar, crushed and added glutinous rice flour, rolling the more delicate, making the round taste better.
Mountain shoots wild chicken soup
Raw materials: 2.5 pounds or so, one native chicken, 100 grams of wild mushroom, 150 grams of wild bamboo shoots, 20 grams of dried yellow flowers, 30 grams of dry red dates, a large piece of ginger, 50 grams of salad oil, salt, chicken, and pepper.
Practices: 1, a fresh chicken, cleaned up into small pieces, washed with water, filter dry water reserve.
2, red dates, yellow hair with warm water bubble hair, ginger cut large slices, wild shoots Yamatake bacteria slices.
3, pour a small amount of oil in the wok, the fire till the Bacheng hot, down into the ginger until fragrant.
4. When the temperature of the oil rises to 90%, go to the chicken and stir fry until the chicken breaks. Then add a small amount of cooking wine.
5. Pour the chicken in the pot into the soup, add the appropriate amount of water, cover the lid, change the minimum fire after the fire is over, and slowly cook for 1 hour.
6, open the lid, the bamboo shoots, wild mushrooms, red dates, yellow flowers, etc. into the soup, add appropriate amount of salt, then simmer for 30 minutes.
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