Health preserving function of cereals:
Rice moistens the lungs again. Rice covers rice, purple rice and so on. When there are symptoms such as cough due to lung heat, it has a good effect of nourishing yin and moistening lung.
Soybeans nourish the kidneys. Black beans in soybeans are called "kidney valley". Traditional Chinese medicine believes that it has the effects of tonifying kidney, strengthening body, detoxifying and moistening skin, and has a good therapeutic effect on kidney deficiency and edema.
Millet nourishes spleen. Millet is the first of the five grains, and it can replenish the spleen and stomach if eaten often. Millet is the top tonic for people with spleen deficiency and infirmity, which can tonify the middle energizer and prolong life.
Sorghum nourishes the liver Sorghum and soybean belong to miscellaneous grains, but they are indispensable supporting roles in the whole grain. Sorghum has the effects of nourishing the liver and benefiting the stomach, astringing and stopping diarrhea, especially for people with chronic diarrhea. Eating it for a period of time will have a good effect.
Wheat nourishes the heart. Wheat is called "the price of five grains". Chinese medicine believes that it can nourish the heart and soothe the nerves, except for irritability. It has dietotherapy effect on eliminating female climacteric syndrome, spontaneous sweating, night sweats and dysphoria.
Extended data:
Eight misunderstandings of eating eggs
1. Break the egg with the edge of a bowl or stove. Choosing a clean countertop to beat eggs (instead of the edge of the bowl) can prevent the broken eggshells from falling into the bowl and causing pollution, and also avoid the waste caused by taking the broken eggshells out of the egg liquid.
2. Boil eggs in boiling water. Try not to boil eggs in boiling water, otherwise it will not only cause the eggshell to break, the egg liquid will flow out, but also easily burn your fingers. The correct way is to put the eggs in a pot with cold water, slowly raise the temperature, boil for 3 minutes, and soak for 5 minutes after the ceasefire. The eggs cooked in this way are tender and the yolk is not old.
3. After the boiled eggs are naturally cooled, the shells are removed. This shelling is not only time-consuming and laborious, but also easy to leave protein on the eggshell, causing waste. The time-saving and labor-saving method is to put the boiled eggs into cold water immediately after taking them out, and peel them as soon as possible when they feel not hot.
4. Scrambled eggs on the fire. Frying eggs in a big fire easily makes them unpalatable. It is best to stir fry the scrambled eggs gently with medium-low heat, so that the scrambled eggs will not get old and taste smoother.
5. Stir the egg mixture before the omelet. The egg roll fried by stirring the egg liquid strongly tastes very hard. It doesn't take much effort to stir the egg mixture. If you add some water or cream when stirring, the fried egg roll will not be easy to paste, and it will be soft and delicious.
6. Add salt when boiling poached eggs. When boiling poached eggs, just add a little vinegar (not salt) to hot water (not boiling). Boil for 3~4 minutes to remove the eggs, so that the boiled poached eggs taste more tender.
7. use an iron pot. It is better to cook eggs and vegetables in a non-stick pan than in a stainless steel pot or an iron pan. The reason is simple: once the eggs stick to the pot, they will become soft.
8. When cooking eggs, put the seasoning at the end. For scrambled eggs and fried eggs, salt and pepper should be added when stirring the egg liquid or before putting it into the pot to ensure uniform seasoning.
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