In particular, foods that warm and tonify kidney-yang can improve the cold resistance of the body. In winter, "food supplement" should provide food rich in protein, vitamins and easy to digest. Optional food: cereals such as japonica rice, indica rice, corn, wheat, soybeans and peas; Leek, coriander, garlic, radish, day lily and other vegetables; Mutton, dog meat, beef, chicken, eel, carp, silver carp, hairtail, shrimp and other meats; Oranges, coconuts, pineapples, lychees, longan and other fruits. Try to eat foods that nourish yin and moisten dryness, such as pears, which have the effect of nourishing yin and moistening dryness. There are two ways to eat pears for middle-aged and elderly people with stomach cold. One is to wash pears with rock sugar, wash them in the middle, put three to five pieces of rock sugar in them and steam them in a pot. It has the function of nourishing yin and moistening dryness, and can eliminate the discomfort caused by autumn and winter. In winter, the skin becomes thinner and the substances secreted by sebaceous glands decrease, so the skin is dry and itchy. Eating rock sugar pears can improve. The second folk prescription is pepper pear. Some friends cough easily in winter. Cut the pear in the middle, sprinkle some pepper on the pear, put it in a steamer, steam for ten minutes after the water boils, then remove the pepper and eat the pear. If you take it for a week or so, your cough will be treated or even cured. So the first fruit to eat in winter is pear. Eat less melons and more fruits, especially watermelons and cucumbers, because they are cold. Eating too many melons is easy to have diarrhea. When you eat fruit, besides pears, apples are also very healthy fruits, which are flat. According to Chinese medicine, there are several kinds of food, hot, warm, cold, cold and flat. In other words, the hottest in the warmth becomes hot, and the cooler in the cold becomes cold. If it is neither cold nor hot, it is flat. So we should eat different fruits according to different solar terms and different age groups. The weather in autumn has begun to change slowly, especially for middle-aged and elderly friends, whose physical function is gradually declining and they are prone to stomach cold. Therefore, we should avoid eating less melons and more apples in late autumn, especially in winter. Eat more honey and less ginger in winter and autumn. On the one hand, honey brings energy to people, on the other hand, it contains a lot of trace elements, such as iron, calcium, tin and manganese. Half an hour to an hour before going to bed every day, eating a cup of honey yogurt (diabetes should be halved) will help you sleep. Honey supplements trace elements and vitamins. In addition, honey can relieve constipation, and the next day we will feel that our constipation has been swept away. Compared with honey, ginger should be eaten less, to avoid sweating and body fluid injury, and to preserve physical strength. Eat more energy-boosting foods. Besides, it is very cold in winter. Eat foods with high calorie, high protein and high vitamins in winter. In other words, eat more carbonated compounds and protein, such as eggs, milk and meat. In fact, it is better to eat duck in autumn. If some of our elderly friends have upset stomachs and want to eat duck meat, they are afraid of upset stomachs, so they put some ginger or angelica in duck meat. Eat more high protein in winter to keep out the cold and increase fat appropriately. Eat more chicken, which is warm and rich in protein. Moreover, the nutritional components of chicken can prevent respiratory diseases and prevent colds. Including our prevention of influenza a H 1N 1.
10 winter nourishing food 1, the nourishing function of mutton soup: mutton soup is hot, which can warm the stomach and keep out the cold, but it is easy to get angry if you drink too much. Features: bright color, milky white; The soup is beautiful and nutritious; Not fishy and delicious. Method: 1) Wash the mutton and mutton offal first and do some treatment. Cook mutton and mutton offal in a pot, and add some onions and ginger (it is not appropriate to enlarge the ingredients and cross-taste). When the mutton and mutton offal are cooked, take them out and cut them into pieces for use. 2) Put the sheep skeleton into the pot, put water, ok and high fire, cook for about an hour, and remove some impurities floating on it. The soup is purer at this time. Add some onion and ginger and continue to cook. When the boiled soup turns milky white, just like milk. You must be willing to spend time cooking soup. 3) Put the chopped mutton and mutton offal into a bowl, add some chopped green onion, coriander, garlic and other vegetables, add a proper amount of refined salt, and pour the cooked mutton soup into the bowl while it is hot. Well, a bowl of milky white mutton soup with fresh and mellow taste, with a thousand layers of cake or fire roast, is really good. If you like Chili, you can put some Chili. 2, radish ribs characteristics: the color of the dish is red and bright, the meat is crisp and tender, and the taste is delicious. Ingredients: 500g of ribs, 500g of radish, 20g of soy sauce, 5g of cooking wine, 4g of salt, 3g of monosodium glutamate, 5g of sugar, 8g of onion, 5g of ginger, 5g of starch and 50g of oil. Method: cut and twist radish into pieces, cut onion into sections, and slice ginger. When the wok is on fire, put oil in it, add onion, ginger and radish, stir-fry until the color is the highest, add cooking wine, soy sauce, salt, monosodium glutamate, sugar and water, add spareribs, boil over high fire, then turn the fire down for 25 minutes, and when the juice is strong, add water starch and hang all the juice on the surface of the raw materials. 3, stewed horseshoe turtle ingredients: turtle 1 (weight about 750g), ham bone 1, ham meat 100g. Accessories: onion, ginger slices, rock sugar, cooked lard 10g, refined salt 1g, Shaoxing wine 25g, white pepper 1g and chicken soup 750g. Production: 1) Slaughter the soft-shelled turtle, soak it in boiling water, peel off the inner membrane of the outer layer, cut it around the shell with a knife, lift the nail cover, remove the internal organs (leaving the soft-shelled turtle cover), cut it into pieces about 3.5 cm long and about 1.7 cm wide (no tail and claws are needed) 2) Boil it in a boiling water pot until the water boils, and then drain the water. Surround the turtle with ham, onion, ginger and ham, add chicken soup and Shaoxing wine, and cover the pot for stewing. 5) After the fire boils, skim the floating foam, add the rock sugar, simmer for about 1 hour, then pick out the ginger and ham bones and add salt. 6) Take out the ham, cut it into pieces, put it in the pot, sprinkle with cooked lard and sprinkle with white pepper. 4. Stewed black-bone chicken with astragalus: 50g of astragalus, black-bone chicken 1000g, onion 10g, ginger 10g. Method: 1) Wash, blanch in boiling water pot, take out and wash. 2) Wash Astragalus membranaceus, put it into the belly of black-bone chicken, put it into a casserole, add chicken soup, add cooking wine, salt, onion and ginger slices, and simmer until the black-bone chicken is rotten and tasty. Efficacy: once said-nourishing liver and kidney, nourishing qi and blood, has an auxiliary therapeutic effect on male nocturnal emission and premature ejaculation. Second, Astragalus membranaceus has the function of invigorating spleen and benefiting qi. Black-bone chicken is rich in protein, fat, calcium, phosphorus, iron, riboflavin and nicotinic acid. Has the functions of nourishing yin and blood, and treating gynecological diseases. Stewed black-bone chicken with astragalus has the effects of invigorating spleen and qi, nourishing yin and benefiting blood. Yuci folk use this traditional health food to treat gynecological diseases such as irregular menstruation, excessive leucorrhea, menstrual pain and dizziness caused by blood deficiency. Astragalus membranaceus is sweet, slightly warm, and enters spleen and lung meridians. Black-bone chicken, sweet in taste, flat in nature, enters the liver and kidney meridians.
5, simmer quail raw materials: quail 1 only, medlar, Polygonatum each 30 grams, a little salt, monosodium glutamate. Production: Slaughter quail, remove hair and viscera, wash, add appropriate amount of water to the belly of Lycium barbarum and yellow hardcover quail, stew with slow fire, and season with salt and monosodium glutamate. Dosage: give up drugs, eat meat and drink soup, once a day 1 time. Efficacy: Nourish liver and kidney, replenish essence and wisdom. Quail is a good educational food, which is rich in protein, inorganic salts and vitamins. It is helpful for children's development, appetite and memory. Mental workers often eat it, which can eliminate dizziness and forgetfulness, improve intelligence, and have the effect of strengthening the brain and nourishing the heart; Lycium barbarum can tonify kidney and essence, nourish liver and improve eyesight, resist fatigue and enhance physical strength and intelligence; Polygonatum can nourish spleen and moisten lung, nourish yin and promote fluid production, strengthen bones and muscles, improve intelligence and strengthen body. The combination of various herbs can increase its nutritional and educational effects. It is suitable for people with liver and kidney deficiency, essence and blood deficiency, mental fatigue, weak waist and knees, dizziness and forgetfulness. 6, vegetarian bamboo shoot soup ingredients: 200 grams of winter bamboo shoots, 250 grams of fresh soup, coriander stalks, water-borne black fungus, onion ginger juice, refined salt, monosodium glutamate, sesame oil, the right amount. Production: 1) First, peel and wash the winter bamboo shoots, cut them into thin slices with a length of 8 cm and a width of 1 cm, blanch them in boiling water, then take them out, then cool them in cold water and take them out. 2) Choose small flowers for auricularia auricula, wash coriander stalks and cut into 3 cm long segments. 3) Put the wok on fire, add fresh soup, add onion ginger juice, refined salt and monosodium glutamate, and then add bamboo shoots and auricularia auricula slices. When the soup is boiling, skim the floating foam with a back spoon, add coriander stalks, pour sesame oil and mix well, and put it in a bowl. Efficacy: This product has the characteristics of elegance, lightness, delicacy, expectorant, catharsis and promoting digestion.
7. Winter bamboo shoots and crucian carp soup Ingredients: winter bamboo shoots100g, crucian carp1(250g), yellow wine, ginger slices, refined salt, monosodium glutamate and refined vegetable oil. Production: 1) Peel the winter bamboo shoots, cut them into filaments, wash them, and then cook them in boiling water to remove the astringency. 2) Scales and viscera of crucian carp are removed, washed, oil is put in the pot to heat, fish is fried until the skins on both sides are slightly yellow, rice wine is cooked, water, shredded bamboo shoots and ginger slices are added, boiled, simmered for a while, and refined salt and monosodium glutamate are added. Efficacy: this product is characterized by delicious soup, tender meat and crisp bamboo shoots, which is beneficial to underwater milk, spleen and qi. 8. Ingredients: tofu 250g, diced meat 150g, tomato 250g, mung bean rice 50g, salt, monosodium glutamate, wet starch, sesame oil and fresh soup. Production: First cut the tofu into pieces, blanch it with boiling water, and drain the water for later use. Blanch tomatoes, peel them, remove seeds, cut them into cubes, heat them in an oil pan, stir-fry onions slightly, add fresh soup, tofu, diced meat, tomatoes, mung bean rice and refined salt, boil them, add monosodium glutamate, pour in wet starch, take them out of the pan, put them in a bowl and pour in sesame oil. Efficacy: delicious, nourishing yin and moistening dryness, tonifying middle warmer, strengthening spleen and regulating stomach.
9. Raw materials of bone soup:1000g of spine, 500g of bonzi bone and proper amount of water. Seasoning condiments: ginger slices, onion segments, soy sauce, cooking wine, pepper, aniseed, cinnamon, salt. Method: Remember to put less soy sauce, and the soup is slightly sauce-colored. The boiling time is 40-60 minutes. After the bone soup is ready, put it in a small basin and store it in the freezer of the refrigerator, and carry it with you. 10, pepper fennel beef soup raw materials: pepper 10g, star anise 10g, beef 500g, garlic1g. Production: Wash pepper and star anise; Wash garlic and cut into sections; Beef is stripped, washed and cut into large pieces. Put all the ingredients in a pot, add appropriate amount of water, boil with strong fire, simmer for 2 hours, add soy sauce and monosodium glutamate, and eat beef and garlic soup. Efficacy: Warming the middle warmer to dispel cold, regulating qi and warming the stomach. Used for patients with epigastric cold pain, less food and vomiting, and cold limbs.