Characteristics of autumn health preservation
From the perspective of TCM health preservation, the corresponding organ in autumn is the lung, which prefers dampness to dryness, and "autumn dryness" can easily hurt the lung. Therefore, moistening dryness and nourishing lung is the focus of autumn health care. If "autumn dryness" is not removed, it is easy to suffer from foot diseases in winter, such as chronic bronchitis and asthma.
Fall ill in autumn
Autumn is a transitional period of "cold coming and summer going", with changeable climate and large temperature difference. At this time, if the human body can't adapt to seasonal changes and maintain the balance and stability of metabolism, it will lead to physiological dysfunction and diseases. Common diseases in autumn include colds, asthma, pharyngitis, bronchitis and pneumonia.
Choosing food in autumn should be avoided.
Better animal raw materials are pork, silky fowl, pig lung, pork loin, pig liver, duck meat, duck eggs, rabbit meat, pigeon meat, turtle, sea cucumber, oyster, loach, eel, honey and so on.
The better plant raw materials are pear, yam, tremella, sesame, soybean milk, kelp, red bean, almond, lotus root, walnut, coix seed, peanut, spinach, eggplant, pumpkin, cauliflower, celery and Chinese cabbage.
The main inedible foods are ginger, bitter gourd, leek, dog meat, mutton, cold drinks, barbecue and so on.
Daily health guide
In autumn, the climate is dry and the human body loses a lot of water. The easiest way to moisten the lungs in autumn is to actively replenish water. You can pour hot water into the teacup, aim your nose at the teacup and inhale steam for about 10 minutes at a time, so that you can inhale steam once in the morning and once in the evening to nourish your lungs. Take a bath often in autumn. Because the skin is the barrier of the lungs, autumn dryness is the most likely to hurt the skin, and then hurt the lungs, and bathing is conducive to blood circulation, making the lungs and skin unobstructed and playing a role in moistening the lungs. Pay attention to diet: don't overeat; Eat less irritating food; Diet should not be cold; Avoid food that is too dry.
Ophiopogon japonicus rice porridge
Ingredients: rice 100g, Ophiopogon japonicus 30g, and appropriate amount of rock sugar.
Practice: Wash Ophiopogon japonicus, cut into pieces, and soak in cold water for 2 hours first; Clean the rice. Add appropriate amount of water to the casserole, put Ophiopogon japonicus into the casserole, cook for 40 minutes, remove residue and leave juice for later use. Add a proper amount of water to the casserole, put the rice into the casserole, bring it to a boil over high heat, and turn to low heat for about 15 minutes. Add Ophiopogon japonicus juice and rock sugar, stir well, and continue to cook on low heat until the rice is rotten.
Luohan oatmeal
Ingredients: oatmeal100g, 2 Siraitia grosvenorii, salt.
Practice: Wash Siraitia grosvenorii; Wash the oatmeal. Pour the right amount of water into the casserole and bring it to a boil. Add oatmeal and cook over low heat until soft and rotten. Add Siraitia grosvenorii and cook for 5 minutes. Season with salt.
Pear lotus root porridge
Ingredients: lotus root 150g, minced meat 100g, rice 100g, pickled cabbage 50g, pear 1, sugar, salt and olive oil.
Practice: Wash the rice and soak it in cold water for a while; Wash lotus root, peel and dice; Washing pears, peeling, coring and dicing; Wash the cabbage and cut it into powder. Heat olive oil in a wok, add minced meat and stir fry, sprinkle with salt, stir fry cabbage, add lotus root, sprinkle with white sugar, and pour in appropriate amount of boiling water to boil. Pour all the ingredients in the casserole into the electric pressure cooker, add rice, cook for about 20 minutes, add pears and stew for a while.
Honey Sydney porridge
Ingredients: 50 grams of glutinous rice, Sydney 1 piece, 20 grams of oatmeal, 6 red dates, and appropriate amount of honey.
Practice: wash glutinous rice, soak it in clear water 1 hour, take it out and drain it; Wash Sydney, remove pedicels and cores, and slice; Select red dates and soak them in clear water. Pour the right amount of water into the casserole and bring it to a boil. Add glutinous rice and oatmeal, bring to a boil over high heat, and then turn down the heat. When the porridge is thick, add Sydney slices and red dates, cook for 5 minutes on low heat, let it cool, and pour in honey to taste.
Lycium barbarum pork loin porridge
Lycium barbarum 10g, pig kidney 1 piece (peeled and chopped), japonica rice 10g, and a little onion ginger salt, all boiled into porridge. It has the functions of nourishing liver and kidney, consolidating essence and strengthening waist.
Tremella almond porridge
Ingredients: Tremella fuciformis 25g, almond dew 1 can, rice 200g, Lycium barbarum10g, and proper amount of rock sugar.
Practice: Wash and chop tremella; Soak Lycium barbarum in warm water, wash, remove and drain; Wash the rice, soak it in clear water for half an hour, take it out and drain it. Put the rice in a pot, add about 2000 ml of clear water, bring it to a boil over high fire, cook it into porridge over low fire, pour almond dew, bring it to a boil over high fire, add tremella, Lycium barbarum and crystal sugar, and cook it over low fire for 15 minutes.
Hemp seed sea cucumber porridge
Ingredients: hemp seed 10g, sea cucumber 80g, rice 10g, cooking wine, ginger, chopped green onion, salt, chicken essence and sesame oil.
Practice: Cannabis seeds are shelled and ground into powder; Taomi; Wash the sea cucumber, remove intestinal impurities and cut into pieces. Put rice, Fructus Cannabis, sea cucumber, cooking wine, ginger and chopped green onion into a casserole, pour 500ml of water, bring to a boil with strong fire, and simmer for 35min. Add salt, chicken essence and sesame oil, and stir well.
Tremella rock sugar porridge (Sydney can be added)
Tremella 10g, rock sugar 30g, japonica rice 10g. Methods: Soak tremella and wash japonica rice. Put tremella, japonica rice and rock sugar together in a pot, add 2000 ml of clear water, boil with strong fire first, and then simmer with slow fire for 60 minutes. It is better to cook tremella and japonica rice together. Can enhance immunity, nourish yin, moisten lung, nourish blood and strengthen body.
Yam porridge
Eating yam before tonic in autumn and winter is more conducive to the absorption of tonic. Yam has the function of invigorating spleen and stomach, and is especially suitable for people with weak spleen and stomach to eat before tonic. 20 grams of yam, jujube and japonica rice each cook porridge to strengthen the spleen and moisten the lungs.
Shashen heart-lung decoction
Materials: Radix Adenophorae and Rhizoma Polygonati Odorati each15g, pig heart100g, pig lung100g, onion, salt and cooking wine.
Practice: Wash Radix Adenophorae and Rhizoma Polygonati Odorati respectively and put them into gauze bags together; Wash pig's heart and pig's lungs respectively, blanch to remove blood stains, slice them, put them in a bowl together, add cooking wine and mix well, and let them stand for a while. Put pig heart, pig lungs, sandbags and shallots into a casserole, pour in appropriate amount of water, bring to a boil with high fire, and cook with low fire until the pig heart and pig lungs are cooked thoroughly.
Shashen Yuzhu old duck soup
Ingredients: half a white-striped old duck, 20g of radix glehniae and 20g of Polygonatum odoratum, ginger slices and salt.
Practice: Wash Radix Glehniae and Rhizoma Polygonati Odorati respectively; Wash the duck and cut it into pieces. Add appropriate amount of water into the casserole, add duck pieces, Radix Glehniae, Rhizoma Polygonati Odorati and ginger slices, and bring to a boil over high fire; Switch to low heat for about 2 hours, and add salt to the pot.
Huaiqi stewed rabbit soup
Ingredients: rabbit meat 200g, yam 50g, Lycium barbarum 15, longan 3, salt, chicken essence, seasoning and ginger slices.
Practice: rabbit meat is washed, cut into pieces, yam is washed, peeled and sliced, and medlar is soaked in warm water for 20 minutes; The longan is shelled and washed. Pour a proper amount of boiling water into a boiling pot, bring it to a boil with high fire, add rabbit meat, ginger slices, longan and yam, add cooking wine and chicken essence to taste, and stew for 1 hour. After opening the lid, add Lycium barbarum, stew for another half an hour, turn off the fire, add salt and stir well, and serve.
Tremella, Lycium barbarum and chicken liver soup
Materials: chicken liver 100g, tremella fuciformis 50g, Lycium barbarum 15g, cooking wine, ginger juice, monosodium glutamate and salt.
Practice: Wash chicken liver, slice it, and mix well with cooking wine, ginger juice, salt and monosodium glutamate; Wash and tear the tremella; Wash medlar. Add appropriate amount of water to the casserole, add cooking wine, ginger juice, salt and monosodium glutamate, add tremella slices, chicken liver slices and medlar, boil over high fire, and skim off the floating foam; Cook over low heat until the chicken liver is cooked and the tremella is soft and rotten.
Stewed lean meat with lotus seeds and lilies
20g of lotus seeds (removed), 20g of lilies, and 0/00g of lean pork/kloc-0. Add appropriate amount of water in the same pot, and season the meat with salt after it is cooked, once a day/kloc-0. Has the effects of clearing away heart fire, moistening lung, benefiting qi and calming nerves.
Red jujube lily quail soup
Ingredients: 2 white quails, 30g water lilies, 30g red dates, and proper amount of salt.
Practice: quail is washed, cut into pieces, blanched and fished out; Wash red dates; Wash the lily and break the petals. Add water to the casserole, bring to a boil, and add quail, lily and red dates. Bring the fire to a boil, then simmer for 2 hours and season with salt.
Lotus root and corn sparerib soup
Ingredients: ribs 300g, corn and lotus root150g, ginger slices, cooking wine, salt and dried tangerine peel.
Practice: wash the ribs, cut them into sections and blanch them; Cleaning lotus root, peeling, slicing and precooking; Wash the corn and cut it into sections. Pour a proper amount of cold water into the casserole, add ribs, lotus slices, corn slices, ginger slices, dried tangerine peel and cooking wine, bring to a boil with high fire, then cook with low fire until cooked, and season with salt.
Spinach and pork liver soup
200-300g fresh spinach with roots, and 0/50g pork liver/kloc. Wash spinach, cut into sections and slice pork liver. After the water in the pot is boiled, add shredded ginger and a little salt, then add pork liver and spinach, and the liver will be cooked after the water is boiled. Soup and liver vegetables can be eaten with meals.
Stir-fried lily with shredded chicken
Ingredients: chicken breast 200g, fresh lily 1, fresh lily 200g, a little salt, a little black pepper.
Practice: Wash the chicken breast and cut it into filaments for later use. Peel lily and wash it; The lily is pedicled, washed and blanched for later use. After the oil pan is heated, add shredded chicken, lily and lily in turn, add seasoning, add appropriate amount of water and stir-fry until lily is translucent.
Bamboo shoots dishes
Ingredients: 3 Chinese cabbages, 1 bamboo shoots, onions, ginger, starch, chicken essence.
Practice: cut onions into filaments; Cut the Chinese cabbage vertically into eight petals, slice the bamboo shoots, blanch them together, and take them out for later use. Add appropriate amount of oil to the pot, heat it, add onion and ginger until fragrant, add Chinese cabbage and bamboo shoots, stir fry together, and boil with salt, soy sauce, cooking wine and appropriate amount of water. Pour the water starch into the pot and thicken it. Add some salt and chicken essence to taste.
Stir-fried corn with pine nuts
Ingredients: 200g corn kernels, 20g pine nuts, green pepper 15g, red pepper 15g, and proper amount of oil.
Practice: Wash green and red peppers, remove seeds and pedicels, and cut into granules. When the pan is hot, add pine nuts and stir fry. Stir-fry and serve. Add a proper amount of oil to the pot, heat it, add green pepper and red pepper, stir fry, add corn kernels, stir fry until it tastes good, and add fried pine nuts and seasonings to taste.
Fried pork slices with Flammulina velutipes and Auricularia auricula
Ingredients: dried day lily 100g, pork slices 200g, Qingjiang vegetable 1 slice, auricularia auricula 1 slice, and appropriate amount of salt.
Practice: Soak the day lily in water, then remove it and drain it. Cleaning Auricularia auricula, soaking until soft, and cutting into thick shreds; Wash Qingjiang vegetables and cut into sections. Add 1 bowl of water to the boiling pot, and then put the dried day lily, black fungus and meat slices in. When the sliced meat is to be fried, add Qingjiang cuisine and add some salt to taste.
Stir-fried walnuts with lily
20g lily, 20g walnut kernel, stir-fry. It has the effects of tonifying kidney, warming lung, moistening intestine and relaxing bowels, and is suitable for patients with cough and asthma caused by kidney deficiency, lumbago, soft feet or constipation due to deficiency of cold.
Steamed pear with honey
Pak Lei 1, 50 grams of honey. First, Pak Lei is cored, filled with honey, and heated and steamed; Take 1 pill every morning and evening for several days to promote fluid production, moisten dryness, relieve cough and eliminate phlegm.
Fried shredded pork with celery
Celery has the functions of dispersing damp-heat in the body, calming the liver and invigorating the stomach, promoting the secretion of gastric juice, appetizing and resolving phlegm. Celery can be fried with dried incense and shredded pork.
Autumn is a season of alternating hot and cold. In this season when everything is ripe and harvested, it is also a transitional period when yang disappears and yin grows. Therefore, eating and keeping healthy in autumn is an important content that we can't ignore. In the harvest season, I wish everyone a healthy and happy winter.
Collect it, study it and make our life full of health.