Oligomeric butyric acid

The focus in autumn is "less spicy, more sour", and winter is still the focus.

Winter is a season of convergence, so it is best to eat less of all germinal foods, especially spicy ones, such as pepper, pepper and pepper. It is easy to cause dry skin and lack of water. However, it is very beneficial to eat acidic food in winter. Because winter is the high incidence of cardiovascular diseases, acidic foods can soften blood vessels and prevent cardiovascular diseases.

At the same time, beauty beauty can also eat acidic food, and women who love beauty should eat more. Acidic foods contain a lot of vitamin C, such as apples or oranges, which can also help the human body improve immunity and resistance.

Fat, sweet and thick

In winter, the digestive function of human body is more active than in spring, summer and autumn, and the secretion of gastric juice, acidity and food intake increase, which reflects the increase of human body's demand for heat energy in winter. When the body is in a cold environment, in order to maintain body temperature balance, it is necessary to increase the metabolic rate in the body, that is, to increase the demand for food, especially to increase the intake of fatty food. Eating fat has a good cold and antifreeze effect, but it should not be too much to prevent hypertension and hyperlipidemia.

Old people should not eat too much thick food, but they can increase the proportion of high-quality protein, such as eggs, tofu or various seafood, which are not only easy to digest, but also rich in essential amino acids, with high nutritional value and enhanced resistance.

It is more suitable to eat foods with high calories after light snow, such as beef, chicken, nail fish, mutton and shrimp. Vegetables include soybean, broad bean, carrot, onion, garlic, leek, shepherd's purse, rape, coriander and so on.

Fruits include chestnuts, preserved apricots, oranges and grapefruit. Brown sugar, glutinous rice, goat's milk and pine nuts are also good winter foods.

Avoid eating hot and dry food.

It is very cold in winter, and people like to eat warm food to resist the cold.

For example, China loves mutton in the north and soft-shelled turtle in the south in winter, both of which belong to warm food. However, not all hot foods are suitable for eating in the light snow season. Eating too much hot and dry food is easy to get angry and even cause fever.

Therefore, you can eat more mutton, soft-shelled turtle and sea cucumber. From primary school, but don't eat too much hot and dry food, such as over-fried and baked food, too much pepper, pepper and pepper food, and strong liquor. Eating too much salt in winter is also bad for your health. When the salty taste enters the kidney, it will cause the kidney water to become cold and disturb the heart yang. Therefore, it is better to eat less salt in winter to avoid "adding insult to injury" and damage the yang of human body, especially patients with hypertension.

Xiaoxue health recipe:

Danggui hotpot

Ingredients: 400 grams of fish, a little salt and monosodium glutamate, 3 pieces of frozen tofu, and appropriate amount of Chinese cabbage. 5 mushrooms, 5 bowls of chicken soup and 30 grams of angelica.

Production method: First, cut the Chinese cabbage obliquely, soak the mushrooms until soft, wash and shred, slice the fish, cut the frozen tofu into small pieces, then put the chicken soup into a hot pot, and put all the sliced angelica into a hot pot. Boil with strong fire, then simmer for 20 minutes to boil out the effective components of Angelica sinensis, and add appropriate amount of salt and monosodium glutamate. , and then add fish fillets, tofu, Chinese cabbage, mushrooms, etc. Put it in the pot and cook it.

Promoting blood circulation to keep out the cold and warm the body can promote vigorous vitality, and regular consumption can enhance the bodybuilding of skin and appearance.

Suitable crowd: suitable for patients with swelling, chills, anemia and metabolic disorder.

Walnut pork tenderloin

Raw materials: pork tenderloin 500g, ginger15g, onion15g, refined salt 5g, sesame oil 20g, walnut kernel 70g, egg white 2g, dried starch 50g, cooking wine 20g and vegetable oil 750g (actual consumption 80g).

Production method: Wash the onion and cut it into sections. Mix tenderloin slices with cooking wine, salt, ginger slices and onion slices to taste. Grind dry starch and mix well with egg white for later use. Cut pork tenderloin in half, cut it with a cross knife and cut it into three pieces. Blanch walnut kernel with boiling water, peel and dice. Wash ginger and cut into pieces, put it on the fire, add vegetable oil, and when the oil temperature reaches 60%, put diced walnuts on the waist, wrap them with egg white starch, fry them into light yellow and pick them up. After all frying, when the oil temperature rises to 80%, put all the waist slices in the oil pan and fry until golden brown, drain the remaining oil and pour it into the oil, then serve.

Suitable crowd: suitable for patients with deficiency of lung and kidney, cold pain in waist and knees, weakness of limbs and frequent urination and cough. It is a good product for children's brain and intelligence. People who are thin and often eat can make their bodies plump and fit.

Eating walnuts regularly can reduce the absorption of intestinal cholesterol, which is of great benefit to patients with arteriosclerosis, hypertension, coronary heart disease and the elderly. Traditional Chinese medicine believes that it has the functions of warming kidney, replenishing essence, benefiting qi and nourishing blood. Can be used for treating infertility caused by kidney deficiency, deficiency of qi and blood, and postpartum hypogalactia. Walnut is rich in fatty oil, protein, carbohydrates, calcium, phosphorus, iodine, carotene, B vitamins and other essential substances. Among them, phosphorus has a good health care effect on the cranial nerves, and when used in combination with pork loin, it has a stronger kidney-tonifying effect, and has the effects of tonifying lung and kidney, tonifying deficiency and relieving asthma.

Chestnut pork

Raw materials: 650g lean meat, 300g chestnut. Ginger 15g, onion 10g, soy sauce 10ml, cooking wine 30ml, refined salt 5g, sugar 3g, chicken soup 1500ml and vegetable oil 20g (actual dosage 50g).

Production method: Wash ginger and onion, slice ginger and cut onion into long sections. Wash the pork and cut it into 6 cm square pieces. Peel chestnuts with a knife, boil them in boiling water, and peel off their shells and underwear. Put a clean pot on the fire, inject oil, when the oil is 70% hot, add chestnut, fry in the skin, and take it out after about three minutes. Add 40g of oil to the pot, stir-fry the tag, onion and minced meat, add chicken soup, bring to a boil with high fire, skim the floating foam, simmer slowly until the meat is half cooked, add chestnut and refined soy sauce, and cook until the meat and chestnut are crisp and rotten.

Suitable crowd: suitable for spleen deficiency, anorexia, lung heat, dry cough, bronchitis and other diseases. It has the effects of nourishing stomach, strengthening spleen, nourishing yin and moistening dryness, and is an ideal health food for aviation personnel, motor vehicle drivers and long-distance travelers, which can eliminate fatigue on the way.

Chestnut is rich in nutrition and has tonic. It has the functions of tonifying kidney, strengthening tendons and bones, and is suitable for patients with soreness of waist and knees, unfavorable legs and feet, frequent urination and diarrhea caused by deficiency and cold of spleen and stomach.