Eat three more whites in summer to moisten dryness.
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The first white: taro
People often say that autumn is a good time for tonic, so at this time, we often eat some foods such as big fish and big meat to replenish our energy, commonly known as "sticking autumn fertilizer", but these foods are high in fat and calories and too greasy. Eating them often is not only easy to gain weight, but also easy to increase the burden on the stomach, so we might as well choose cheap taro for tonic. Taro is an important vegetable and food crop with high nutritional value. Taro contains a kind of polysaccharide polymer plant gum, which can be absorbed by human body if eaten frequently, thus improving immunity and enhancing the adaptability of the body to climate change.
Recommended recipe-health taro pot
Practice: 1, prepare 2 taro peeled and washed, then change the knife and cut into thick slices of about 1 cm, and put them in a casserole for later use. Appropriate amount of dried seaweed, scallops and dried mushrooms are soaked in cold water one night in advance.
2. Put a little base oil in the pot. When the oil is hot, add ginger slices to make it fragrant, then add soaked dried seaweed, scallops and mushrooms, stir-fry with low fire, add a spoonful of water, add a little soy sauce, salt, sugar and pepper to taste, and pour into a casserole after boiling with high fire.
3. Cover the casserole and simmer 15 minutes. Sprinkle a handful of onions before serving.
The second white: yam
As we all know, yam contains a lot of mucus, which will be very itchy if you get it accidentally when handling it. So many people don't like yam, but what we don't know is that these mucus are actually yam mucus proteins, which have high medicinal value. After eating, they have the effects of nourishing yin and moistening dryness, benefiting the lungs and relieving cough, and they are smooth and easy to absorb. It is a nourishing product suitable for all ages.
Recommended recipe-fried auricularia with yam
Practice: 1, Chinese yam peeled and washed, replaced by a knife and cut into diamond-shaped pieces for later use. The fungus is soaked one night in advance for use.
2, the water in the pot, after the water is boiled, add yam and black fungus. Add a few drops of white vinegar to prevent yam from turning black. After the water boils again, boil it for another 30 seconds and take it out.
3. Add a little base oil to a clean pot. When the oil is hot, add chopped green onion and garlic slices, stir-fry a few times, add a little salt and sugar to taste, stir-fry evenly and serve.
The third white: lotus root
Lotus root is called "ginseng in water", which shows its high nutritional value, especially in autumn, which is the season when lotus root is mature and listed in large quantities. At this time, the price of lotus root is also the cheapest in a year, and the taste is also the most crisp and juicy. Eating lotus root in autumn can not only replenish water for the body, but also nourish and moisten dryness.
Lotus root meat is white as jade, sweet, crisp and juicy, and does not need complicated cooking methods. Just add a little salt and white vinegar after blanching and mix well to taste its fresh and sweet taste.
Recommended recipe-ginger juice mixed with lotus root
Practice: 1, prepare two fresh white lotus roots, wash and peel them, and then cut them into thin slices.
2. Boil water in the pot. After the water is boiled, put the lotus root in the pot and blanch it. Adding a few drops of white vinegar to the water can prevent the lotus root from turning black. After the water boils again, take it out for 40 seconds, and then immediately put it in cold water to cool.
3. Peel a small piece of ginger, cut it into pieces, put it in a pot, add a little salt, sugar and appropriate amount of white vinegar, stir the seasoning with a spoon until it melts, pour the lotus root slices into the pot, and mix well to serve.
Eat 2 more reds in summer to moisten dryness.
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The first red: fresh jujube
The ancestors said, "Eat three dates a day and you will never get old.". Although this statement has exaggerated elements, it also shows that the nutritional value of red dates is very high. As early as the Warring States policy, it was recorded that "there are benefits of dates and chestnuts in the north ... food is the most important thing for the people", which pointed out the importance of dates in the north.
Don't underestimate a small red date. Its pulp is rich in calcium and iron. After eating, it can effectively relieve the anxiety caused by "autumn dryness", nourish blood and soothe the nerves, promote sleep and other discomfort.
Fresh jujube ripens in autumn, among which Ningyang jujube in Shandong is the most famous. Ningyang jujube is the best jujube because of its huge fruit shape and extremely sweet flesh.
The second red: hawthorn
Speaking of hawthorn, the first thing that comes to mind is candied haws, right? When I was a child, every Spring Festival, I always pestered my mother to take me to the market to buy Sugar-Coated Berry to eat. I believe this is also a common childhood memory of many people. It seems vivid in retrospect, but it has been a long time. Children are always picky about food and don't eat. Might as well buy some hawthorn or hawthorn cake for your child. Hawthorn tastes sweet and sour, and the pulp contains a variety of organic acids, which can stimulate appetite after eating.
Hawthorn can be eaten directly as fruit, but the taste of hawthorn is slightly sour, which is unacceptable to many people. It is better to make hawthorn cake. First, clean the hawthorn with salt water, then remove the head, tail and seeds with a spoon. Then pour the processed hawthorn into the pot, squeeze in half lemon juice, add appropriate amount of water, turn to medium-low heat after the fire is boiled, and cook until the hawthorn is soft and rotten.
Pour the cooked hawthorn and the water in the pot into a high-speed blender and mash it. The more delicate the hawthorn, the better. Heat the hawthorn sauce back to the pot, add appropriate amount of rock sugar or white sugar to increase the sweetness, and simmer for about 20 minutes with minimum fire. During the period, keep stirring with a spoon to prevent the pan from burning, and turn off the fire until it can be lifted with a spoon and is not easy to fall off.
Put the cooked hawthorn sauce in a shallow mold, cool it and store it in the refrigerator. When it is solidified, take it out and cut it into small pieces to eat.