After the white dew, the autumn is crisp. Traditional Chinese medicine believes that ducks born according to water can nourish yin and kidney, tonify deficiency, promote fluid production, induce diuresis and reduce swelling, which is a good diet prescription for nourishing in autumn. As the saying goes, there is no disease in summer, and cold food is often eaten in summer, and the function of the spleen and stomach is weakened. Therefore, supplementing the spleen and stomach in autumn can lay the foundation for tonic in winter.
Si Zheng Junya
Codonopsis pilosula is a commonly used medicine for invigorating qi and spleen. Atractylodes macrocephala can strengthen the spleen and promote diuresis, and Poria cocos also has the effect of strengthening the spleen and promoting diuresis to stop diarrhea, which is especially suitable for people with weak spleen and stomach.
Duck is a waterfowl, which is cold and cool, and has the functions of nourishing yin and benefiting qi, nourishing stomach and promoting diuresis to reduce swelling. This medicated diet has the effects of invigorating qi and spleen, tonifying deficiency but not greasy, nourishing yin and leaving no evil.
Tonifying fluid nourishing blood and treating yin deficiency
Dryness is the main qi in autumn, which is harmful to the body and easy to consume body fluids. Simply drinking water can solve "thirst" but not "physical thirst". According to the theory of correspondence between five elements and five zang-organs in traditional Chinese medicine, autumn belongs to dryness, five elements belong to gold, corresponding to "lung", and autumn diet is appropriate.
Duck soup with asparagus
Asparagus nourishes yin and moistens dryness, and clears lung and reduces fire. This medicated diet is used for fever due to yin deficiency, cough and dry throat.
20 grams of asparagus, fresh duck 1 duck, proper amount of seasoning, and meat soup are desirable, which is an excellent medicinal diet for keeping healthy and nourishing yin in autumn.
Qiubu
After the human body germinates in spring and summer, it will enter the collection. This season is the best time to make up.
Duck meat has high nutritional value. "Compendium of Materia Medica" says that duck meat can "replenish bone marrow, grow muscles, produce body fluid and blood, and replenish five internal organs". It is more suitable for nourishing lungs in autumn.
Fried old duck with yam and peach kernel
Stir-fried duck and yam with sweet noodle sauce, served with fresh walnuts.
Eating yam in autumn is good for relieving cough, strengthening spleen and nourishing stomach. Walnut fresh food does not get angry, and it has the function of nourishing yin and nourishing the spleen and stomach.
Both of them are eaten with duck meat, which is a good combination for autumn tonic.
skill
Duck meat is put into diet and medicated diet. People think that the meat is old and white and the bones are black, so the fat old duck should be removed. Duck meat is cold, which is not suitable for people with spleen and stomach deficiency, abdominal cold pain, loose stool and cold dysmenorrhea.
Old duck pot
raw material
Half a duck, arhat bamboo shoots, dried mushrooms.
working methods
1, soak dried mushrooms in advance, and then slice them. I bought a bag of arhat bamboo shoots for 4 yuan, or I can buy other bamboo shoots instead. Wash the bamboo shoots several times after you buy them, and then cut a knife in the middle. If you like to eat something smaller, you can cut it more.
2. Wash the duck, pour in boiling water, skim off the bleeding water and floating foam, cook for a few minutes and then take it out.
Change the casserole, pour the water into the already frothed duck, and add ginger slices and some cooking wine.
4. Boil the water and pour in the chopped mushrooms and bamboo shoots. When the fire boils, turn it down. Keep the fire to a minimum and watch TV the rest of the time.
It takes at least 1.5 hours to serve on a small fire, so that the duck is delicious. Add appropriate salt and sprinkle some chopped green onion before cooking.
Iced plum duck
raw material
Half a duck.
condiment
2 tablespoons of iced plum sauce, soy sauce 1 tablespoon, soy sauce 1 tablespoon, appropriate amount of salt, crystal sugar 1 slice, ginger 1 slice, 2 tablespoons of cooking wine and 3 onions.
working methods
1, prepare iced plum sauce and a large piece of ginger.
2. Slice ginger, boil it in water for half, put it in 3 pieces of duck, and pour 1 tbsp cooking wine to boil.
Pick up the duck and drain the water; 4, hot oil pan, saute ginger slices and onion segments; 5. Put the drained duck skin down into the pot and fry it in medium heat until golden brown.
6. Turn the duck over, continue to fry until golden, and oil it.
Add a little salt, soy sauce, soy sauce, rock sugar, cooking wine, stir fry a few times, and pour in clear water, the amount of water is similar to that of ducks.
8. After the fire boils, turn it down. When the sauce is almost dry, add 2 tablespoons of iced plum sauce and simmer for 10 minutes.
Turn the fire to collect the juice, not too dry.
10, pick up the duck.
Half a bowl of sauce is left.
12, the duck is slightly cold, cut into pieces, and topped with sauce.