Many women may be particularly afraid of the cold, especially in autumn and winter. They always wear much more than others. Such people are generally weak and cold. Some people say that soaking feet with pepper can drive away the cold, and it does have a certain effect. Long-term persistence may be more effective. Does soaking feet with pepper get angry in Jiang Shui? What should Pepper Jiang Shui do to soak her feet and get angry?

1, will Jiang Shui get angry when she soaks her feet?

Jiang Shui might get angry if he soaks his feet with pepper.

Zanthoxylum bungeanum is a kind of warm food, pungent, hot and dry, which can warm spleen and dry dampness, and has a certain effect on getting angry, while ginger is warm and pungent, and also has the effect of promoting blood circulation and lighting a fire.

2. What if Jiang Shui, a hot pepper, gets angry after soaking her feet?

1. It is necessary to stop soaking feet with Jiang Shui immediately after Jiang Shui gets angry.

2. Then eat some cool and antipyretic foods, such as bitter gourd, wax gourd, mangosteen, watermelon and lotus plumule.

3. If you are already unwell because of getting angry, you can take some cool drugs that reduce the fire, such as Niuhuang Jiedu Pill and Banlangen Granule.

3. How to soak your feet without getting angry

1. Control the amount of foot soaking, just soak twice a week.

2. Eat something cool and cool when soaking your feet.

3. Drink some herbal tea with it.

4. Reduce the foot soaking time and soak for ten to fifteen minutes.

4. How to soak feet with pepper Jiang Shui?

Prepare a handful of Zanthoxylum bungeanum and half a slice of ginger, put Zanthoxylum bungeanum into a footbath, mash ginger completely, put ginger into the footbath, add freshly boiled water, soak for a while, put your feet down when the temperature can be lowered, soak for 20 to 30 minutes, heat the water when the water is not hot, and continue soaking.

5. Autumn health soup gets angry.

1, Red Bean Chenpi Decoction

Highlight: Red beans have the effects of clearing heart, nourishing spirit, strengthening spleen and tonifying kidney. Adding dried tangerine peel can prevent autumn dryness, enhance visceral vitality and physical strength.

Practice: Wash the red beans and soak them in water, add a proper amount of rock sugar and a small piece of dried tangerine peel, pour a proper amount of water into the pot to boil, and put the red beans into the fire to cook. After the red beans are boiled, put the rock sugar and dried tangerine peel into the pot and simmer for about 15 minutes. Remove the tangerine peel when eating, and only drink soup and beans.

2. Stewed pig's trotters with egg flower and sand ginseng

Ingredients: 20 grams of frangipani, 30 grams of Adenophora adenophora (available in Chinese medicine shops), 400 grams of pig, and 3 slices of ginger.

Cooking: Wash everything separately. Soak the medicinal materials slightly; Pig _ cut into pieces. Put them in a casserole with ginger, add 2,500ml of clear water (about 10 bowl), boil with strong fire for10.5h, and add appropriate amount of salt, which can be eaten by 3-4 people.

3. ribs lotus root soup

Highlight: Lotus root is sweet and rich in starch, protein, vitamin C and b 1, as well as inorganic salts such as calcium, phosphorus and iron. Lotus root meat is easy to digest and is suitable for all ages.

Practice: Peel the lotus root, pat it with the back of a knife, slice it, blanch the ribs for later use, rinse the dried fish with water, soak it in warm water for 20 minutes, and slice it; Put the processed ribs, lotus root and dried mullet into water, add ginger and cook for 1.5 hours, sprinkle with chives and season with salt.

4. Yam ribs soup

Highlight: Chinese yam supplements middle jiao, which has the function of invigorating spleen and stomach. Yam ribs soup is especially suitable for people with weak spleen and stomach to eat before tonic. The taste is salty and fresh, which can tonify kidney and nourish blood and enhance immunity. Eating in early autumn is rich in nutritional value.

Practice: blanch the ribs, take them out, rinse off the floating foam with clear water, and then put them in the pot. Put the ham cut into 2cm into the pot, and after the fire boils, skim off the floating foam again. Then add onion, ginger, codonopsis pilosula and a small amount of Shaoxing wine, at the same time, change the fire to low fire, cover the pot, stew for half an hour, add medlar, cover the pot and stew for half an hour. Finally, add peeled yam and cut into rolling blades. After the fire boils, change to medium heat, stew until the yam is cooked and rotten, and season with salt.