Continuous cooling, winter qi is hidden, qi is adducted, people who have qi stagnation and qi depression in the body before, it is even more difficult to survive in winter, if the body has a lot of phlegm and dampness, the qi is not smooth, the qi is adducted inward, and the meridians are more blocked.
Many friends are prone to the following questions:
At this time, it is most suitable to eat more of the "Four Secrets of Shangqing" of the Taoist Shangqing School, which seems to be very ordinary, but is actually a very powerful 4 kinds of food.
Eating more usually can make the stomach and intestines a little easier, straighten out the body's qi, dissolve phlegm and detoxify, the fire is gone, and you can sleep better. There are also places to pay attention to each food, and you need to pay attention to the details of use, and it is easy to be weak if you eat it wrong.
The cabbage of the "Four Secrets of the Shangqing":Special laxative, make your **transparent and fair!
Cabbage is also called "woad" in ancient times because of its "green and white elegance, not withering in winter, seeing in four days, and having pine exercises". Fan Cheng of the Southern Song Dynasty has a poem: "Stir up snow to pick up the collapsed ground, and the taste is like honey lotus root and fatter." Zhumen meat has no flavor and is only used as an ordinary dish. ”
Cabbage is the wind of the cold year, some people are cold and clear for flowers, specifically for cabbage radish, clear and white, there is no taste.
Eat cabbage at home, don't throw away the cabbage head, keep it in a beautiful bowl, add some water, put it in a bright place, and within a few days it will grow small green leaves. After a few days, the cabbage sprouts will be drawn, and then there will be small yellow flowers. The small view in front of the window is very cute.
"Materia Medica" talks about cabbage: "Harmony, dredging the viscera, benefiting the stomach and intestines, removing chest troubles, eliminating food and qi, and facilitating bowel and bowel movements." ”
Yu Hao, a traditional Chinese medicine practitioner, said that cabbage can first raise yang energy, and eating cabbage often will make your qi very transparentWhen eating meat, the face tends to darken, and after eating cabbage, the face is not so dark. If you want to be transparent and maintain your fair skin, you must eat more cabbage.
On the one hand, cabbage can raise the yang energy, and when it is harvested again, it can also expel the turbidity. It rises and falls on its own. After eating cabbage, dredge the stomach and intestines, the stomach and intestines are dredged, the excess heat is gone, and the stool will be very smooth. People who have poor stool and dry stools for a long time are especially suitable for eating cabbage.
It should be noted: the cabbage is slightly cool, and the spleen and stomach are cold and add some ginger.
The radish of the "Four Secrets of the Shangqing Dynasty":
Special phlegm ventilation, so that your ** clean and clear!
Radish has a spicy and sweet taste, cool nature, enters the lungs and stomach meridians, and has the effects of lower qi, eliminating food, moistening the lungs and dissolving phlegm, relieving cough, detoxifying and rejuvenating, diuretic and laxative, and replenishing deficiency. White radish, like Sydney, has different effects when cooked or cooked. Li Shizhen brilliantly summarized in the "Compendium of Materia Medica": "Eating raw can stop cough and flatulence, and cooked food can replenish qi and smooth qi." ”
White radish is eaten raw to clear heat and moisten the lungs, and it is best to deal with the dry cough that is common in winter, especially for people who have repeated cough and yellow phlegm, accompanied by dry mouth, sore throat, constipation, yellow urine, body heat or accompanied by wheezing, and the tongue is red and greasy. (But it's easier to fart if you eat it raw!)）
If you have a weak spleen and stomach, and the above conditions, it is more recommended to eat cooked food. Especially the kind that has pimples, acne, and small bags on the body, which can't be sent out and can't be eliminated. This recipe is recommended, there is a lot of stool, and some of the acne has disappeared, and some have come out, and it is gone.
Stewed sweet potato with tangerine peel and white radish:
One white radish, two small sweet potatoes, two slices of tangerine peel (two slices in the rule of thirds, as shown below, two-thirds of an orange). Boiled tangerine peel and white radish first, then turn to low heat after boiling, boil for half an hour, then add sweet potatoes and cook for 10 minutes. It's sweet, you can drink it with sugar or salt if you want.
The lungs are mainly fur, and the lungs are on the outside of the large intestine. Use radish and tangerine peel to help the lungs and gastrointestinal tract clean up phlegm, dampness, and hot garbage, **It will be cleaner. Some men eat meat and drink a lot, and their stomachs are big and hard, so they insist on drinking this, and they will have less and less waste in their stomach and intestines, and their stomachs will be slimmed down and soft.
It should be noted that if you are afraid of cold every day, uncomfortable eating cold, eating miscellaneous, diarrhea, stomach distension after eating, greasy and indigestible, unformed stool, tooth marks on the tongue, and white and greasy tongue coating, spleen and stomach yang deficiency, and a lot of cold and soft meat on the stomach, it is not enough to use radish, you can use the seeds of radish "sulforaphane seeds".
Use it to soak it in water with galangal, yam, and sand kernels. The spleen and stomach are warm, the yang energy is sufficient, the middle coke is not blocked, the transportation is smooth, and there will be no flesh.
"Four Secrets of the Shangqing Dynasty" persimmon:Winter is the best season to eat persimmons, fresh persimmons clear heat and moisten the lungs, quench thirst, strengthen the spleen and stomach, and are rich in nutrition, including sucrose, glucose, fructose, protein, carotene, vitamins, iodine, calcium, phosphorus, iron, etc.
Lung heat, cough, phlegm, dry mouth and thirst, hoarseness are suitable for eating some persimmons, clearing heat and moistening the lungs, shengjin quenching thirst, and the pectin in persimmons is a kind of water-soluble dietary fiber, usually toilet is not smooth, it is also suitable to eat some persimmons to relieve, loss of appetite, spleen deficiency and food accumulation are also suitable for eating, spleen and appetizing.
There are some precautions for eating persimmons, one is fasting, drinking should not eat persimmons, the tannic acid and pectin in persimmons, in the case of fasting, they will form hard lumps of different sizes under the action of gastric acid, if these hard lumps can not be discharged from the stomach to the intestines, they will remain in the stomach to form "stomach persimmon stones".
Don't eat persimmon skin, and then the spleen and stomach are cold, loose stools, postpartum, external wind cold, the weak are best not to eat fresh persimmons, enjoy delicious and nutritious, you can eat persimmons.
Persimmon cake to Fuping persimmon is superior, as its name suggests, rich and peaceful, since ancient times is one of the important birthplaces of Chinese civilization. There is a record in the persimmon museum in Yoshino, Japan: "The main producer of persimmons in the world is China, the distribution center of persimmons is Qingzhou, and the eugenic area of persimmons is in Fuping." ”
The persimmons that come out here are as soft as cotton, sweet as honey, and the taste will not be forgotten for many years. The persimmons in many areas are flat, but the persimmons in Fuping are like orange-red lanterns, full and soft, and there is a flow of tenderness in the pinch.
In the Qing Dynasty, Fuping persimmon began to be a tribute, the Empress Dowager Cixi was also a favorite, in some central production areas of Fuping, such as Cao Village, some persimmon trees in the village have been more than 100 years old, towering into the clouds, the old persimmon trees have been weathered, the fruit is sweeter, the taste is mellow.
After the persimmon is picked, it will be rotated by the machine to peel, pinching the persimmon is the secret of Fuping persimmon, the new persimmon on the shelf, want the flesh to be tender and smooth, elastic, you have to go through three times to pinch the heart, and the strength can not be too fierce, so we eat the Fuping persimmon, the skin will be tough, to take a bite, the flow of the heart inside has a sense of bursting pulp, the texture is as moist as fat, the meat is tough like paste, especially there is a bright heart inside, sweet to the heart.
The tongue is completely wrapped in sweetness, and the flesh is especially dense and not sticky to the teeth, which is a wonderful taste. The outer layer of persimmon frost is even more unique, with white tea and black tea in winter, eat together, take a sip of clear tea, the sweetness is slowly released, the flesh is cool and sweet, and the slightly bitter tea neutralizes and prolongs the sweetness of the persimmon.
If you are also worried about not being able to buy authentic Fuping persimmons, you might as well try this one that I have eaten for three years, each persimmon is full, with natural white frosting, after breaking it like a soft-hearted egg, soft and glutinous with honey fragrance, and it is not greasy to eat.
This layer of frosting is naturally weathered, the water evaporates, and the fructose inside meets the cold air outside and crystallizes into white. Take a bite, the outer peel is chewy, the inner flesh is very soft and glutinous, QQ elastic, take a bite of the syrup in the pulp, feel that the mouth is sweet and silky, especially satisfying.
The production area is from the core production area of Fuping, Caocun Town, authentic hanging dried persimmons, not crowded and ventilated, the sugar content can be evenly distributed at every angle, this winter limited delicacy, miss it will have to wait for a whole year, you can prepare a box, whether it is to eat yourself or visit relatives and friends, it is very suitable.
Ginger of the "Four Secrets of the Shangqing Dynasty":
Especially to dispel cold and dampness, postpartum friends should insist on using it!
Ginger, with a spicy taste, has the power to diverge outward and upward, and it is its pungent and warm divergence that can turn the cold and moisture in the spleen, stomach and body into sweat and discharge it from the **;Many people drink a bowl of ginger soup after suffering from the cold, and sweat well, this is the reason.
The "Introduction to Medicine" says: "Ginger, against moisture, such as the field has a boundary to divide the water." The taste is spicy, warm and non-toxic. Float and rise, and the sun is also. The main body is divided into typhoid fever, headache, nasal congestion, cold and heat, cough and wheezing.
It is also a holy medicine that enters the lungs and invigorates the spleen, dissolves phlegm and salivation, and stops vomiting and stomach turning. All of the above diseases are evil on the surface, and ginger can disperse qi, so it can be cured.
Those who must use it after childbirth can break the blood and chase away stasis. Today, people know that it is stomach medicine, but they don't know that it can pass through the heart and lungs. The heart qi is the right qi of the body, and the evil qi cannot be tolerated, so it is said to go to the evil and pass the gods. ”
It is said that it can not only remove the cold of the lungs and stomach, but also clear the heart and lungs and nourish righteousness. Now that the environment is so chaotic, if you are cold, it is good to eat some ginger in winter. It is especially suitable for postpartum people to remove blood stasis.
Friends with poor menstruation and cold spleen and stomach: use ginger jujube paste.
The combination of ginger and jujube can warm the spleen and stomach, dissipate cold and dampness, nourish blood and invigorate qi, warm the uterus and relieve pain. The selection of Huaijiang from Jiaozuo, Henan Province, the ancient method of brown sugar, jujube garden honey, and the addition of red dates that nourish qi and blood, and wolfberry that nourishes the liver and kidneys.
The whole ointment is clear, adjusted, and replenished, so that you can make up without stagnation, and make up without fire.
The body is cold and phlegm: soak ginger in vinegar.
This kind of person eats ginger directly, it is too spicy, easy to get angry, it is better to soak it in brewed vinegar and then eat it, vinegar has an astringent effect, and it is hairy in the harvest, but it will not be too much. If you are willing to eat sugar, you can also add some honey, the taste is slower, and it is very simple to soak yourself.
The practice of soaking ginger in vinegar:
Slice the ginger in a dry, airtight container, add brewed vinegar, and put it in the refrigerator for 7 days before eating. Eat 3-5 tablets every morning to be in good spirits, good spleen and stomach. Eat 5-10 tablets when you have a cold and sneez, eat more, and the cold will be sent out in time to stay away from the cold.
If you don't want to do it yourself, there are also time-honored brands that use intangible cultural heritage six-year-old vinegar to soak the head stubble ginger, 0 preservatives. The ginger used is Tongling tender ginger.
Tongling white ginger: one of the "eight treasures" of Tongling, a perennial herbaceous plant, an annual cultivated crop. Tongling ginger has been scientifically identified by the Horticulture Institute of Anhui Academy of Agricultural Sciences, and belongs to the type of white ginger and row ginger. The fresh ginger skin is white and slightly yellow, the ginger is bergamot-shaped, and the petals are thick and fat. Plump, white and juicy, spicy but not choking. Tongling ginger has long been famous for its characteristics of "large piece and thin skin, juicy and less residue, crisp and tender meat, and rich fragrance".
Vinegar pickled ginger is especially suitable for:
Spleen and stomach deficiency and cold. Cold hands and feet.
Particularly susceptible to colds.
Cold cough. Stomach ache from a cold.
No appetite. Cold and damp people (people with heavy white moss, who eat vinegar and ginger, the tongue coating becomes unprecedentedly clean).
People who are obese with phlegm, dampness, phleg
It should be noted: some people say "eat ginger arsenic at night", and this also varies from person to person. If you are deficient in yin and fire, dry and constipated, eat ginger again, it will be hotter and not suitable. If you are cold and damp, sneeze often, lack of righteousness, and are more likely to catch a cold at night, eat some ginger to improve your resistance.
The Taoist "fairy surplus grain" has never been a wild animal, and the Taoist "Four Secrets of the Shangqing Dynasty" are also ingredients that can be found on the table of every family.
The road is simple, and the best things are within our reach. Would you like to use it more?