The change of seasons and the dry and cool weather make us vulnerable to viruses and colds. So, how should we resist the virus and stay healthy? Let me introduce you. Come and have a look!

Four seasons health 1. In spring, yang promotes hair growth and nourishes the liver.

Spring health care must conform to the characteristics of the sun spirit and the beginning of everything in spring, and pay attention to protecting the sun spirit to make it constantly abundant and vigorous. The gas produced in spring is the basis of the gas produced in summer. If the yang is insufficient or damaged in spring, it may get cold in summer, which will affect human health.

Spring is a season of vigorous liver function, which is easily affected by the evil of wind and cold, thus causing diseases. Impairment of liver yang will lead to stagnation of heart fire, and cold lesions are prone to occur in summer. At the same time, the liver itself is prone to diseases, such as hepatitis caused by stagnation of liver qi. Therefore, spring health care should pay attention to the maintenance of the liver.

When yang is born in spring, you should eat more sweet and divergent products, not sour ones. Sweet food helps to prevent excessive liver qi. You can eat more foods rich in protein, sugar, cellulose and trace elements to achieve the effect of nourishing the liver and protecting the spleen. Such as buckwheat, coix seed, red beans, soybean milk, sesame seeds, yam and so on can soften the liver and moisten the lungs. Sour taste into the liver, eating more acidic food will make the liver wood excited and affect the normal digestive function of the spleen and stomach.

Spring recipes:

1. Potato, beef and spinach soup

Ingredients: beef soup 1000g, potato 400g, cooked beef 150g, carrot 100g, butter 70g, onion 50g, egg 1, fragrant leaves, pepper, tomato sauce, salt, vinegar, monosodium glutamate and lemon juice.

Wash carrots and cut them obliquely into pieces; Onions are cut into filaments. When the pot is hot, add carrot slices, shredded onion, butter, fragrant leaves and pepper until half cooked, add tomato sauce and stew until the oil turns red; Boil potatoes in boiling water until they are half cooked, cut into small pieces, put them in a pot, add beef soup and cook them. When the potatoes are half cooked, add the stew, add salt, pepper, monosodium glutamate and lemon juice to adjust the taste. Add spinach and boil it before eating. Put the cut cooked beef on a plate when you are out of the pot, add soup, add an egg and pour cream on it. It can tonify qi and blood and enhance the body's disease resistance. Suitable for drinking in spring.

2. Rib rice cake

Ingredients: 500 grams of ribs, 250 grams of rice cakes, soy sauce, yellow wine, chopped green onion, Jiang Mo, cooked lard, sugar and monosodium glutamate.

Chop the ribs into thin slices, pat them with a knife several times, then cut the ribs with a knife every once in a while, then add soy sauce, yellow wine, chopped green onion and Jiang Mo and mix well. Heat the pot with cooked lard, then add chopped green onion, Jiang Mo, white sugar, yellow wine, soy sauce, monosodium glutamate and appropriate amount of water and stir. After boiling, switch to low heat, rinse the ribs in the pot and turn them constantly. When the ribs turn from light red to dark, take them out and fry them in the oil pan until they are orange. Put a little residual oil in the pot, add sugar, soy sauce and monosodium glutamate, and cook until the sugar melts. Then put the millet cakes into the pot, take them out when they become soft and golden yellow, and put them into the ribs bowl. It can nourish liver and kidney, promote fluid production and moisten intestines. It has a good effect on treating upper respiratory tract infection, cold and fever.

3. medlar mixed with water bamboo

Ingredients: 300g of Zizania latifolia, 20g of Lycium barbarum and 20g of sesame powder.

Peel water bamboo, slice, slice ginger, slice onion, slice garlic. Boil Zizania latifolia in a boiling water pot for 3 minutes, then take it out, drain the water, put it in the pot, add garlic, medlar, ginger, onion, salt, monosodium glutamate, chicken essence and sesame powder, and mix well to serve. It can nourish kidney, moisten lung, benefit liver and improve eyesight. Children should not eat more.

4. Red dates and sheep bones glutinous rice porridge

Materials: **65438+ 0~2 sheep tibia, 20~30 denuded red dates, and appropriate amount of glutinous rice.

Crushing sheep tibia, adding water with red dates and glutinous rice to make porridge, removing bone residue and seasoning. Take it in 2~3 times 1 day. It can tonify qi and blood, nourish spleen and stomach, strengthen bones and teeth.

Four seasons health II. In summer, yang is the main source of nourishing the heart.

Health preservation in summer should conform to the characteristics of excessive yang in summer, and pay attention to protecting the heart and nourishing yang to prevent diseases.

Summer heat and excessive sweating, gas consumption and body fluid injury, need to stimulate appetite to relieve summer heat, clear heat and eliminate dampness. Grains can be mung beans, soybeans, coix seed, buckwheat, etc. If you sweat more in summer, you will lose more salt. If the myocardium is short of salt, the pulse will be abnormal. At this time, we should eat more sour food to strengthen the exterior, and eat more salty food to replenish the heart. In summer, human tissue protein decomposition increases, and urinary creatinine and sweat liquid nitrogen excretion increase, resulting in negative nitrogen balance. Therefore, the intake of protein should be greatly increased on the usual basis, and protein in fish, meat, eggs, milk and beans is better in protein. In hot summer, the body's vitamin metabolism will increase and need a lot of supplements. Tomato, watermelon, bayberry, melon, peach and plum are rich in vitamin C; There are more B vitamins in cereals, beans, animal livers, lean meat and eggs. In summer, people can choose these foods appropriately for health care and recuperation.

The summer climate is hot, people's digestive function is weak, and the diet should be light, not greasy and sweet. Rice, flour, beans and other plant foods are light in taste, which can clear away heat, relieve summer heat, quench thirst, strengthen the spleen and eliminate dampness, and are beneficial to digestion and absorption. Greasy food is difficult to digest in the stomach and intestines, which will contribute to damp-heat, injure the spleen and stomach, lead to accumulation of damp-heat in the stomach and intestines, endogenous phlegm, blocked blood circulation, blocked qi and blood execution, and easily suffer from cardiovascular and cerebrovascular diseases.

The following summer healthy foods are recommended:

1. Mung bean and pumpkin soup

Ingredients: 500 grams of old pumpkin, 50 grams of mung bean, and appropriate amount of salt.

Wash mung beans with clear water to remove sediment, filter off water, add a little salt while the water is still wet, mix well, marinate for 3 minutes and then rinse with clear water; Peel the old pumpkin, remove the pulp, rinse it with water and cut it into 2 cm cubes. Pour 500 ml of water into the pot and boil it with high fire. Boil mung beans for 2 minutes, then pour in a little cold water. After boiling again, put the pumpkin in the pot, cover it, and simmer for about 30 minutes until the mung bean blooms. You can add salt to taste when eating. Promoting fluid production and benefiting qi has a good effect on summer injury, upset, body heat, thirst, red urine or dizziness, fatigue and so on.

2. Lotus root glutinous rice porridge

Ingredients: glutinous rice, taro150g, lotus seed100g, celery powder, salt.

Soak glutinous rice in water for 2 hours. Peel taro and cut it into small pieces. Add some water to the pot, add the soaked glutinous rice, bring to a boil, add lotus seeds and cook until soft. In another small pot, put the taro block, fill the taro with water, cook until soft, put the taro in the lotus seed glutinous rice porridge, and simmer for 10 minute. Season with salt and sprinkle with celery powder.

This porridge has the functions of cooling, relieving summer heat, reducing internal heat, nourishing primordial qi, promoting fluid production, eliminating mania, stimulating appetite, invigorating spleen, relaxing bowels and moistening skin. Suitable for summer.

3. kelp and mung bean porridge

Ingredients: 200g of white rice, 0/00g of kelp/kloc-,50g of mung bean, salt, pepper and celery powder.

Wash and drain the white rice and soak the mung bean for 2 hours. Boil the pot with water, then add white rice, mung beans and kelp, stir slightly, cook for 40 minutes, and then add salt, pepper and celery powder to taste. This kind of porridge can clear away heat and toxic materials, reduce fire and is suitable for summer consumption.

4. Misgurnus anguillicaudatus stewed tofu

Ingredients: 500g loach, 250g tofu, chopped green onion, ginger slices, refined salt, cooking wine and chicken essence.

Remove the head and viscera of loach, clean it, put it in a casserole, and add chopped green onion, ginger slices, refined salt, cooking wine, chicken essence and appropriate amount of water. When the casserole is on fire, simmer the loach until it is half cooked, add tofu, stew until the loach is cooked, and add a little chicken essence when eating. It can clear heat and promote diuresis.

5. Mung bean millet porridge

Ingredients: millet 100g, mung bean 50g, honeysuckle 10g, dried tangerine peel 5g, red dates 15g.

Wash honeysuckle and jujube first, then soak them for 15 minutes, and grind dried tangerine peel into fine powder for later use. Put mung beans, millet, honeysuckle and red dates into a pot, add appropriate amount of water, cook until crisp and rotten, and add dried tangerine peel and mix well. Clearing away heat and disinfection, promoting blood circulation and removing blood stasis.

6. Stewed pigeon with yam and Polygonatum odoratum

Ingredients: white dove 1 bird, 50g yam, 50g Polygonatum odoratum.

Pigeons are plucked, cut into small pieces, stewed with yam and Polygonatum odoratum, cooked and eaten with meat and soup. It can replenish qi and promote fluid production.

Four seasons health three, autumn yang eliminates yin and promotes lung.

In autumn, the yang disappears and the yin grows, and the yang of the human body is gradually restrained, while the qi of * * * is growing. Man should be in harmony with the seasonal atmosphere, and he must keep the Yin Qi in his body in autumn, so as to adapt to the law of the gradual growth and prosperity of Yin Qi in nature and lay a good foundation for the growth of Yang Qi in the coming year. Chinese medicine advocates eating porridge every morning in autumn, which plays a great role in enhancing human health.

1. Coix seed horseshoe porridge

Ingredients: coix seed100g, horseshoe150g, and glutinous rice 200g.

Cut a small mouth of water chestnut and cook it in a pot. Take it out and cool it in cold water. Shell the meat and cut it into small pieces for later use. Boil the soaked glutinous rice and coix seed in a boiling water pot, cook with low fire until the rice grains become porridge, add water chestnut meat, and then boil. The product has the effects of invigorating qi, invigorating spleen, resisting cancer and prolonging life.

2. Pumpkin yam porridge

Ingredients: 30g pumpkin, 30g yam and 30g brown rice.

Peel and dice pumpkin seeds; Slice the yam and cook it into porridge with washed brown rice. It has the effect of invigorating spleen and quenching thirst.

3. Sesame porridge

Ingredients: 50 grams of sesame, brown rice 100 grams. Stir-fried sesame seeds, preferably ground into fine powder. When the brown rice is ripe, add sesame seeds to eat. Eating regularly in autumn can prolong life, moisten the lungs and produce fluid, which is a good product of autumn health porridge. It has certain curative effect on constipation, dysphoria and cough.

4. steamed brown rice with lily and almond

Ingredients: 50 grams of brown rice, 50 grams of fresh lily, almond 10 gram, and appropriate amount of honey. Wash brown rice and lily, wash and mash almonds, then put them into a pot to cook porridge, add appropriate amount of honey and mix well. Dry cough once a day in autumn.

Four Seasons for Health Four, Yang Qi receives yin and nourishes kidney in winter.

The way to preserve one's health in winter is to focus on the word "hiding" in order to save your strength and prepare for the outbreak of spring vitality. In winter, the metabolic level of human body is relatively low due to the closure of yang, so it is necessary to rely on the kidney as the driving force of life to ensure that life activities adapt to the changes in nature.

Winter is the best season for nourishing. Nourishing in winter is to make the body get enough nutrition and calories to better resist the cold. Yin Qi, which maintains the body, will be the material basis for preventing diseases in the coming spring. In winter, whole grains containing minerals such as protein, fat, potassium, calcium, phosphorus, iron and vitamin B 1 B2 should be supplemented, which can strengthen yang and nourish blood. Winter should choose glutinous rice, black beans, yam, pumpkin and other miscellaneous grains.

Chinese medicine believes that winter diet should be based on less salt and more bitterness. This is because winter is the season when the kidney meridian is vigorous, while the kidney dominates salty and the heart dominates bitter. Judging from the inaction theory of traditional Chinese medicine, saltiness wins bitterness, and kidney water wins heart fire. If you eat too much salty taste, it will make the kidney water that is already too strong more vigorous, thus weakening the power of the heart yang, so you should eat more bitter food.

1. Babel

Ingredients: hen 1 * * * about 1750g * * *, glutinous rice 60g, lotus seed * * * cored *, sesame oil 30g each, cooked ham 18g, coix seed, gordon euryales and lily each 15g.

Wipe the chicken thoroughly with cooking wine, salt and Jiang Mo, and marinate for about 30 minutes. Soak glutinous rice, coix seed, lily, lotus seed and euryale seed respectively, put them in a bowl and steam them in a cage. Cut ham and mushrooms into small particles. Put the above raw materials into a pot, add a proper amount of lard, salt and pepper, mix them evenly, put them into a chicken belly, seal the mouth of the chicken neck with a bamboo stick, put them into a pot, steam them in a cage for 2 hours until cooked, take them out and drain the water. Poke some air holes in the chicken breast and leg with a thin bamboo stick. Put the wok on a big fire, add lard until it's half done, add chicken and fry until it's light yellow, take out, take out the bamboo stick, evenly cut the chicken breast into an inch-long oblique knife edge, put it in a plate, heat sesame oil and pour it on the chicken breast knife edge.

2. Sesame walnut lentil paste

Ingredients: lentil150g, black sesame10g, walnut kernel 5g, sugar and lard 30g each.

Boil lentils in boiling water for 30 minutes, peel them and mash them. Steam walnuts for 2 hours until cooked and rotten, and filter off the water. Stir-fry sesame seeds with fire and mash them for later use. When the oil in the pan is hot, pour in the lentil paste and stir-fry until the water is almost gone. Add sugar and stir well, then add sesame powder, walnut kernel and lard and stir well. Eat as a snack, twice a day, 20 grams each time. It can nourish liver and kidney, strengthen spleen and regulate middle energizer.

3. Lamb chop vermicelli soup

Ingredients: 500g lamb chops, 50g dried vermicelli, garlic, coriander, rice vinegar, ginger and onion.

Cut the lamb chop into pieces, stir-fry a little garlic in hot oil, stir-fry the lamb chop until it is dry, add rice vinegar, bake it, add water, ginger and onion, boil and skim off the powder, simmer for 2 hours, add vermicelli soaked in boiling water, add seasoning, sprinkle with coriander, and put it in a pot to boil.

4. Angelica Lamb Porridge

Ingredients: a pair of sheep kidneys, carrot 100g, glutinous rice 50g, angelica 10g, shredded ginger, sliced garlic and sliced onion.

Wash and shred sheep kidney, wash glutinous rice, peel and shred carrots, and wash angelica. Put the pot on high fire, add appropriate amount of oil, stir-fry shredded ginger, garlic slices and onion, add shredded lamb tenderloin, add cooking wine and stir-fry, add appropriate amount of water, add glutinous rice, angelica sinensis and shredded carrot, boil and simmer into porridge, and add seasoning.

5. Leek pigeon eggs porridge

Materials: leek 150g, pigeon eggs 2, rice 100g, cooked lard 10g, salt 2g and monosodium glutamate 2g.

Cut the leek into sections and wash the rice for later use. Add an appropriate amount of water to the pot and enlarge the rice to cook porridge. When it's almost cooked, sprinkle in leeks until pigeon eggs is evenly mixed, cook for two or three times, add cooked lard, monosodium glutamate and salt.

6. Black rice and jujube porridge

Ingredients: 50g black rice, 25g black beans, black sesame powder 15g, jujube 10, and appropriate amount of red pond.

Wash black rice, black beans and jujube, put them in a pot, add appropriate amount of water and cook until rotten, then add black sesame powder and cook for 2 minutes. This product is made by bayberry five-grain health soybean milk rice paste machine, which has the best effect and is a classic cream for tonifying kidney and benefiting qi. Can nourish the panel and make the hair black and shiny. Especially suitable for breakfast and dinner in autumn and winter.