The first line: "Pork belly cuttlefish soup"
Since ancient times, there has been a saying in China that "the shape is supplemented by the shape", so pork bellies are used to supplement the spleen and stomach.
The pig's stomach is the pig's stomach, which provides rich meat resources for human diet. Its stomach can not only cook all kinds of delicious food, but also be one of the main materials for dietotherapy and medicated diet, which has high health care value and medicinal value.
Pork belly cuttlefish soup
Ingredients: cuttlefish with bone 1 one, half a pig's belly, almond 10g, 3 slices of ginger, salt, peanut oil and starch.
Production method: Wash cuttlefish for later use. Turn the pork belly upside down, knead it with peanut oil and starch for about 5 minutes to remove the fishy smell, and then rinse it off. Wash almonds.
Add some water to the casserole, bring it to a boil, add all the ingredients, and simmer for 40 minutes until the cuttlefish and pork belly are cooked. After seasoning with salt, cook for a while and turn off the heat.
Nutritional efficacy: warm spleen and stomach, warm body and dispel cold.
Squid also has high nutritional value, and has the effects of nourishing yin and blood, invigorating spleen and kidney, promoting blood circulation and removing blood stasis.
Don't remove the bones of cuttlefish when cooking soup. Cuttlefish bone is also a blind herb, which has the function of stopping bleeding and astringing.
The second recipe for warming the spleen and stomach: pea glutinous rice porridge
To warm the spleen and stomach, glutinous rice is one of the best among all staple foods. Glutinous rice has the effects of invigorating the middle energizer, strengthening the spleen, nourishing the stomach and stopping sweating, and has a good conditioning effect on nausea, loss of appetite, abdominal distension and diarrhea, sweating due to deficiency of qi, shortness of breath and fatigue.
Peas also have a good therapeutic effect on spleen-stomach disharmony.
Let's talk about how to make pea glutinous rice porridge:
Ingredients: 60g of peas, 0/5g of jujube/kloc, and 0/00g of glutinous rice/kloc.
Production method: Wash glutinous rice and soak it in cold water for about 30 minutes. Wash peas and soak them in warm water for about 30 minutes. Wash jujube and tear it into pieces. Add appropriate amount of water to the casserole and add the above ingredients. Cook with high fire first, and then cook with low fire until the glutinous rice is cooked. Eat 1 time in the morning and evening.
Nutritional efficacy: warm spleen and stomach, warm body and dispel cold.
Jujube is put in this porridge because it has the effects of tonifying the middle energizer, nourishing blood and calming the nerves, which can enhance the health care function of this porridge.
It should be noted that glutinous rice is sticky and difficult to digest, so it should not be eaten too much at a time, nor should it be eaten by the elderly, children or patients.