In the Tang Dynasty, Sun Simiao set up a special chapter on "dietotherapy" in his book "A Thousand Daughters' Prescriptions", and he emphasized that food should be selected for treatment after the cause was clearly defined.
Nowadays, there are many foods that are medicinal materials or foods, and there is no clear boundary. For example, longan, jujube, walnut and sesame are all medicinal materials in traditional Chinese medicine prescriptions, and they are also delicious on the table of ordinary people in the kitchen. Some people eat bird's nest sea cucumber as a supplement, but they are still as weak as weak willows. Some people are eating radish and cabbage. 70-80-year-old cold, just drink it for a day.
It can be seen that there are many ways to eat, and you can't eat it indiscriminately, because each food has its own performance and should be eaten properly according to your own physique. "Eating right is a supplement, and eating wrong is weak." Today, I will share with you nine kinds of foods with the same origin of medicine and food. It is both a medicinal material and a delicacy, so it should be eaten properly.
1, red dates
As the saying goes, "an eclipse of three dates will make you live forever." Jujube is nutritious and contains vitamin C and carotene, which can improve human immunity. Usually you can make tremella jujube porridge, jujube honey water, jujube stewed chicken soup and so on.
Ingredients: red dates, black rice and water starch.
Seasoning: white sugar
1. Prepare ingredients: about 220 pieces of black rice cooked in advance, a handful of red dates and two eggs for standby. First, remove the core from the red dates, cut them into thin slices, put them into a small bowl, beat the eggs into the bowl, separate the yolk from the egg white, put them into two bowls respectively, add a little water into the bowl with the egg white, stir them evenly with chopsticks and break them up.
2. Boiling: add a proper amount of water to the pot, add about 30 grams of white sugar, when the water boils, pour in black rice and red dates, turn it over with a spoon for a few times, hook in a spoonful of water starch, turn off the fire when the soup is sticky, stir constantly with a spoon, and pour the egg white evenly into the pot. Turn off the heat after boiling and put it in the pot.
2. Chinese wolfberry
Lycium barbarum can be eaten in many ways, not only by soaking in wine, soup and porridge, but also by soaking in water to make health products, food and so on.
Ingredients: Sydney, red dates, medlar and ginger.
Seasoning: rock sugar
1, prepare ingredients: two washed Sydney, dig out the inner core with a fruit knife, take a small pot, add 6 red dates and a handful of Lycium barbarum, then prepare a small pot, add a handful of rock sugar for later use, cut a small piece of ginger into slices and put them together with rock sugar.
2. Put Sydney into a casserole, then put red dates, medlar and rock sugar into the inner core of Sydney, add ginger slices and appropriate amount of water.
3. Stew: bring the fire to a boil, cover the pot, turn the water to a low heat after boiling, and stew for 30 minutes continuously.
After 4.30 minutes, open the lid, take out the stewed rock sugar Sydney, and put it into the soup basin, and serve.
3. Mung beans
In Compendium of Materia Medica, Li Shizhen called mung bean "a good fruit that really helps the world". Mung beans are sweet and cool. Drinking in summer can prevent heatstroke and clear heat. If there are teenagers at home who often have acne, drinking mung beans has appropriate benefits.
1. Preparation of ingredients: put 100g mung bean into a bowl, add a proper amount of clear water, wash it, then soak it in clear water for two hours, prepare a small piece of tremella into the bowl, and soak it in clear water for two hours. Put a handful of rice in the bowl and soak it for two hours.
2. Boiling: After two hours, take out the tremella and cut it into small flowers for later use. Add appropriate amount of water to the casserole, pour in mung beans and rice respectively, bring to a boil with high fire, and continue to cook with low fire for 20 minutes. Stir with a spoon several times in the middle to avoid rice sticking to the pot.
After 3.20 minutes, mung beans and rice are cooked, then add tremella to continue cooking 10 minutes.
4. After the tremella takes out the gum, put a few crystal sugar according to your own taste. After the crystal sugar melts, add a handful of Lycium barbarum and stir with a spoon for a few times, then turn off the heat.
4, peanuts
Peanut is a common snack in our daily life, which can be used to make soup and porridge. Middle-aged and elderly people should try to avoid high-temperature frying, use cold salad, boiled water or plain peanuts, and control 5-6 capsules a day. Obese people should reduce their consumption.
Ingredients: taro, peanuts, green pepper, ginger, onion, coriander, starch, eggs and custard powder.
Seasoning: salt, sugar, chicken powder, Donggu soy sauce, sesame oil.
1. Preparation of ingredients: peel taro (about 400g), wash it, cut it into hob pieces, put it in a basin, cut a small piece of ginger into Jiang Mo, put it in a small basin for later use, cut the onion into half chopped green onion, and put it with Jiang Mo.
2. First cut half the green pepper into strips, then dice it and put it in the pot. Half of the red pepper is cut into red pepper granules, and mixed with the green pepper for color matching. Put a handful of peanuts in the pot for later use.
3. Beat an egg into a pot filled with taro, stir it evenly in the pot, grab a little custard powder, grab it evenly, then add a proper amount of corn starch and stir it evenly.
4, peanut oil: add cooking oil from the pot, pour peanuts, push continuously with a spoon, turn on a small fire for 2 minutes, hear the crackle of peanuts, then turn off the fire and remove the oil control.
5. Oiling taro: Pour the cooking oil into the pot. When the oil temperature reaches 40%, add the mixed taro. It is best to put taro into the pot one by one to avoid sticking. After all, turn it over a few times with a colander to remove the starch bumps floating on it, and then turn it over a few times with a spoon to make the taro evenly heated. When the taro skin is golden and crisp, take it out and control the oil.
6. After the peanuts are cooled, peel off the skin of the peanuts, crush them with a knife and put them in a basin for later use.
7. Stir-fry: add a little cooking oil to another pot, add onion and garlic to stir-fry, add a spoonful of clear water, add 3g oyster sauce, stir and melt, add fried taro, add 1 g salt, 1 g sugar, 1 g chicken powder and 5g mushroom soy sauce, and stir and melt.
8. Simmer for 5 minutes on medium heat, add green pepper, turn it over with a spoon a few times, hook a little water starch, stir fry a few times, pour a little bright oil, stir fry evenly, then turn off the heat and plate. Finally, sprinkle with peanuts and garnish with a little coriander, and serve.
5. Lotus root
Lotus root itself tastes crisp and can be eaten raw or made into soup. Its flowers, fruits, roots and leaves can all be used as medicine and have nourishing effects. Some friends even go to the store to buy lotus root starch, which is a good tonic.
1. Prepare ingredients: peeled lotus root, half green pepper, half red pepper and a small piece of ginger. Use the following seasonings: salt, sugar, white vinegar, monosodium glutamate water, sesame oil and scallion oil.
2. Trim the periphery of lotus root first, so that it is more convenient to change knives, then cut it into thin slices and put it on a plate for later use. Cut a slice of ginger into slices, then cut into filaments, and finally cut into Jiang Mo, and put it into the pot.
3, half a green pepper to pulp, first cut into strips, and then cut into green peppers, and put them together with Jiang Mo, half a red pepper to pulp, and also cut into red peppers, and put them together in the pot for color matching.
4, lotus root water: add the right amount of water from the pot, add 5 grams of white vinegar, so as to prevent the lotus root from turning black in the process of drowning. After the water is boiled, add the lotus root slices, turn them over with a spoon for a few times, so that the lotus root slices are evenly heated, blanch for one minute, then pour the water to cool, and then pour the water into the plate for later use.
5. Seasoning: Add 2g of salt, 5g of sugar, monosodium glutamate water 15g, white vinegar 15g, 20g of scallion oil and 3g of sesame oil into the pot and stir until it melts.
6. Finally, pour the prepared juice evenly on the lotus root slices and serve.
6.almonds
Almonds are rich in minerals such as protein, sugar, dietary fiber, vitamins and calcium. Almonds are especially suitable for middle-aged and elderly people. Eating a few almonds a day is not easy to forget things.
7.garlic
Garlic has always been a good product of "medicine and food homology" in traditional Chinese medicine. As the saying goes, "Eat well onion, ginger and garlic, and your illness will be reduced by half." Garlic has a strong spicy taste. Summer is generally used as a seasoning for cold salad, and it is generally recommended to eat 3-5 grams of raw garlic.
Ingredients: mung bean sprouts, carrots, coriander and garlic.
Seasoning: salt, monosodium glutamate, sugar, soy sauce, balsamic vinegar, red oil and scallion oil.
1. Preparation of ingredients: 400g mung bean sprouts, washed and put into a pot, half carrots, sliced into thin slices first, then cut into even filaments, put them together with bean sprouts for color matching, pat a few garlic seeds flat, cut them into minced garlic, put them into a small pot, cut two shallots into chopped green onion and put them together with minced garlic.
2. Soak mung bean sprouts in water: add a proper amount of water from the pot and a little vegetable oil to increase the brightness of the ingredients. After the water boils, add shredded carrots and mung bean sprouts, turn them over with a spoon several times to make the ingredients evenly heated, blanch for one minute, then pour them into a colander to control the water, and then pour them into a vegetable mixing basin with cold water.
3. Seasoning: put chopped green onion and minced garlic in the pot, add 2g salt, monosodium glutamate 1g, sugar 1g, 5g soy sauce, 5g aged vinegar, 3g red oil and 3g scallion oil, stir evenly with chopsticks and serve.
8. adzuki bean
Red beans are called "Valley of the Heart" by Li Shizhen. It is a typical high-potassium food with high protein content. Pale friends can eat red bean porridge, and obese friends can drink red bean barley water.
1. Preparation of ingredients: Add red beans 150g into a bowl, wash them with clear water, and then soak them in clear water for 2 hours.
2. Prepare half a Chinese yam, peel it first, then cut it into hob blocks, put it in a bowl, add a proper amount of water to prevent the yam from oxidation and blackening, prepare six red dates and put them in a basin, then soak them in a proper amount of water.
3. Cooking: Add a proper amount of water to the casserole, bring it to a boil, add the soaked red beans after the water boils, stir with a spoon for a few times, cover the pot, and cook for 30 minutes on low heat.
3.30 minutes later, the red beans have been boiled and blossomed, then add yam and red dates to continue cooking 10 minute.
4. Then add 5 crystal sugar, stir with a spoon and cook on low heat for 5 minutes. When all the rock sugar is stirred, you can turn off the fire and start the pot. Then put the yam and red bean porridge into a bowl, which is delicious.
9. Chinese yam
Yam tastes soft and sweet, which can enhance human immunity. Studies show that people who often eat yam look younger and stronger.
1. Prepare ingredients: half a yam, peeled and cut into oblique sections, and then cut into diamond-shaped pieces with a knife. Prepare a handful of auricularia auricula, soak it in warm water in advance, cut half a green pepper into rhombic pieces, cut half a red pepper into slices, cut a few garlic pieces, cut ginger into ginger pieces, and put it in a basin for later use.
2. Add water to the ingredients: add a proper amount of water to the pot, add a little vegetable oil, and add half a spoonful of white vinegar to prevent the yam from oxidation and blackening. After the water is boiled, put the yam tablets and blanch for about 30 seconds, then pour in the green pepper and fungus, and continue to blanch for 30 seconds, then take them out and drain them, and put them on a plate.
3. Stir-fry for seasoning: add cooking oil, stir-fry small ingredients, then pour the blanched ingredients, stir-fry a few times quickly, and pour a little water to start seasoning: add salt, monosodium glutamate, sugar and chicken essence, stir-fry evenly, hook in water starch, pour in Xu Ming oil, stir-fry evenly, and serve delicious.
Traditional Chinese medicine has a theory of "homology of medicine and food" since ancient times. Many foods in the kitchen are also medicinal materials, which can also prevent and treat diseases. Middle-aged and elderly people should eat these nine kinds of foods appropriately according to their actual situation, and remember to eat more vegetables and less foods with high purine in daily life.