Chao News client correspondent Wang Bin.
The best food supplement in the cold winter is to make soup, which can replenish water and calories, and the nutrients are easily absorbed by the body. Drink a bowl and it will warm up from the inside out. China's treasure trove of traditional Chinese medicine is so huge, good quality and cheap people abound, Dr. Jiang Fengyan of the Beishan Branch of the West Lake Traditional Chinese Medicine Museum recommends some daily and easy-to-use medicinal materials - the protagonist is a versatile, medicinal and edible yam.
Source: Visual China.
Sexual taste and attribution: sweet, flat;Return to the spleen, lungs, and kidney meridians.
Function and indications: nourish the spleen and stomach, nourish the lungs, and nourish the kidney. It is used for spleen deficiency, less food, long-term diarrhea, lung deficiency, asthma and cough, kidney deficiency and spermatozoa, belt down, frequent urination, deficiency heat and thirst, fried yam to replenish the spleen and stomach. It is used for spleen deficiency, less food, diarrhea and stool sugar, and excessive leucorrhoea.
Fresh yams are generally eaten, and dried blades are used medicinally. Large, smooth, and straight dry coal yam is selected and reprocessed to make a cylindrical shape, which is called a light yam.
Adaptations and contraindications: Yams can be consumed by the general population. However, yam has the effect of astringency, so it is not suitable for those who have stool coal: in addition, those who have real evil should avoid eating yam.
Yam is almost a versatile ingredient, stewed, stir-fried, and sweet are all in harmony.
The first course: yam lotus root pork rib soup that nourishes the stomach and lungs and warms the heart.
Ingredients: 400 grams of fresh yam, 200 grams of lotus root and pork ribs. Some seasonings such as salt, ginger, and chopped green onions.
Method: 1. Wash all materials. Peel and cut the yam into pieces, peel and slice the lotus root;Chop the pork ribs and add ginger slices to a pot with cold water to boil, remove the blood and water, and then remove it for later use. 2. Put all the ingredients into the pot, add an appropriate amount of water to boil, turn to low heat and simmer until crispy, add salt to taste, and sprinkle chopped green onions out of the pot.
The second course: five-color stir-fried yam seasonal vegetables with complementary eye-catching, nutritious and taste.
Recommended pairing: Yam, snow peas, green and red peppers, carrots, black fungus.
Method: Cut yam, green and red peppers, and carrots into thin slices of similar size, soak the black fungus and pick them into small flowers, and select snow peas. 2. Fry all ingredients together in an oil pan until they are broken, add a small amount of water to cook, add salt to taste, water starch hooks, and sprinkle chopped green onions out of the pot.
The third course: the favorite osmanthus yam for children and women.
Ingredients: yam, sugar osmanthus, water starch, wolfberry.
Method: 1. Wash the yam, simply cut it into several sections, and put it in a pot of water to cook. 2. Peel when your hands are not hot (peel after cooking, your hands will not itch), cut them into slender strips, and pose in a plate 3. A spoonful of sugar osmanthus, add an appropriate amount of water, sugar, and a little water starch to hook the fire, boil over high heat and add the soaked berries, boil them into osmanthus juice, and pour them on the placed yams.
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