The weather is getting colder and colder, and the temperature in the north is even lower than 0, and the snow has accumulated a thick layer.
As the saying goes, "tonic in winter, fight tiger in the coming year". Winter is a dangerous period for cardiovascular and cerebrovascular diseases, and it is also a good time of year to take care of your health!
How to take nourishment in winter and what to eat to maintain health?Let's read on
Five colors nourish the five organs.
The Yellow Emperor's Neijing says: green nourishes the liver, red nourishes the heart, yellow nourishes the spleen and stomach, white moistens the lungs, and black nourishes the kidney.
1. Five-color porridge.
The Compendium of Materia Medica points out that beans have five colors, each of which raises five organs. We bring you a bowl of "five-color porridge". This bowl of porridge can be copied by everyone, the cost is very low, cook it yourself, the cost is only two yuan!
Ingredients: 25g soybeans, 25g mung beans, 25g red beans, 25g black beans, 25g white lentils, 50g purple rice, 100g rice
Method: 1. Wash all kinds of beans and soak them in water overnightSoak purple rice and rice in warm water for 10 minutes.
2. Put all the ingredients into the pot together and cook for about half an hour to 1 hour.
Green into the liver, mung bean has the effect of clearing heat and removing fire, detoxification and heat relief.
Soybeans have the ability to strengthen the spleen, moisten and eliminate water, reduce inflammation and detoxification, and dehumidify and diuretic.
Many people know that red adzuki beans have the ability to nourish blood and qi, and dispel dampness.
White into the lungs, white lentils moisten the lungs and replenish qi, nourish yin, the main skin and hair of the lungs, and moisten the lungs and smooth skin for a long time
Black into the kidney", the bean is the valley of the kidney, black belongs to water, water goes to the kidney, so it is beneficial for people with kidney deficiency to eat black beans.
2. Five-color and five-element porridge.
Ingredients: black-bone chicken, red rice, white rice, yellow rice, celery.
Method: Cut the chicken into small pieces, add water to the pot and boil the chicken broth.
After the water boils, add 8g of soaked red rice, 15g of white rice, and 15g of rhubarb rice and boil.
Before cooking, add celery and bring to a boil, add a little salt to taste.
Black-bone chicken is warm, nourishing and invigorating blood, suitable for all ages, especially suitable for women. It also contains a lot of vitamins, which can improve immunity and assist in anti-cancer.
Red rice has little sugar and is rich in trace elements, which helps to reduce the three highs;It also removes free radicals and delays aging.
Celery is rich in dietary fiber, which helps to moisten the intestines and laxatives.
3. Five-color amphora soup.
Ingredients: black fungus, white fungus, dendrobium, chrysanthemum, wolfberry.
Method: Cut the soaked black fungus and white fungus into small pieces and cook over high heat for an hour.
Add 3-4 dendrobium, a little chrysanthemum, wolfberry, and a little sugar to taste.
Ear assists in anti-cancer, rich in polysaccharides, which can assist in anti-cancer.
Goji berries can nourish the yin of the liver and kidneys, and are suitable for people with yin deficiency, within 10g.
Dendrobium officinalis, listed as one of the nine great immortal grasses in China, is a "holy product for nourishing yin", which helps to reduce the three highs and improve immunity.
First dish: cabbage.
From the perspective of the five elements and five colors of traditional Chinese medicine, the intake of more "white" food after the beginning of winter can have a more significant effect on moistening the lungs.
Cabbage is not as good as cabbage" Cabbage is rich in vitamin C and improves the body's immunity.
The first fruit: persimmon.
Traditional Chinese medicine believes that persimmon is cold, sweet and astringent, and has a variety of effects such as moistening the lungs and dissolving phlegm, clearing away heat and generating Jin, astringency and stopping diarrhea, strengthening the spleen and stomach, cooling blood and stopping bleeding.
Dry in winter, dry mouth, nose and throat and other symptoms for the human body. Persimmon can timely replenish human nutrients and intracellular fluid, play a role in clearing heat and moistening the lungs, and quenching thirst.
As the saying goes, "one persimmon has ten medicines", persimmons are a traditional Chinese snack, and Fuping people often say that "one apple a day, it is better to have a persimmon cake a day".
It is soft, glutinous, with a very strong fruity aroma, and when you tear the flesh, you can see the condensed flow like crab paste.
The soft heart inside can be dug and eaten, and as soon as you enter it, the fruit pulp instantly fills the entire mouth. The soft and glutinous flesh flows back and forth between the lips and teeth, and after eating one, the sweet taste will not be dispersed for a long time, and it is more than ten times more delicious than the jade liquid!
The nutritional value is about 1 2 times higher than that of ordinary fruits. Eating 2 persimmons a day can meet a day's vitamin C intake.
Jiayou Materia Medica: Thick stomach, astringency, spleen and stomach qi, eliminate blood.
Materia Medica: Relieve stomach heat and dry mouth, moisten the heart and lungs, and eliminate phlegm. Treat blood. Blood in the stool.
Many people who have never eaten Fuping persimmons think that persimmons are black and shriveled. Those who have eaten Fuping persimmons know that the original persimmons can be soft and glutinous and delicious;It really subverts people's impression of persimmons!
In the past two years, Fuping persimmons have become popular in China!But there are many people who buy it and find: "It's small, it's not good, it's not delicious."
We have been making persimmons for 3 years before we understand the "greasy" in them. Fuping is a large place, and the persimmons produced are also divided into three, six, nine and so on!
The four towns of Caocun Town, Zhuangli Town, Meijiaping Town, and Qicun Town produce authentic and delicious persimmons. And our persimmons come from the core production area - Cao Village.
The surface of the fruit is covered with hoarfrost, and when you pinch your fingers, the flexible peel wraps around the flowing pulp, making you can't help but take a bite
As soon as the tongue touches it, the icing melts. The outer layer of the entrance is firm and chewy, but the flesh inside is softer than glutinous rice balls, and it jumps gracefully between the teeth, which is quite interesting
Gently take a sip of the red syrup in the middle of the pulp, flowing in the mouth, and all corners of the mouth are overflowing with sweetness, not to mention how satisfying it is.
There are so many persimmons, why choose Fuping persimmons?
We have summarized 5 key points:
1. The sunshine fruit on the tip of the tree, pick 10 minutes ripe!
The pointed persimmon of Fuping is the soul of persimmons. When the persimmons were ripe, Grandma Li took the old guys to climb the 8-meter-high persimmon tree to pick the fruit.
100 catties of fruit can only pick out 20 catties!The size is full, the fruit surface is smooth, the flesh is orange-red, and the juice is sweet to meet the requirements.
2. The machine peels the skin to make the persimmon more soft!
The machine is used to peel the skin, which can reach the thickness of millimeters, and the peel is peeled off without losing any pulp.
Manual peeling has more or less residual peel residue and will also have an astringent taste. There is almost no residue in our persimmons, and the 360 degrees are soft and glutinous.
3. Sunlight hanging, full photosynthesis, make persimmons sweeter!
Grandpa Wang has been making persimmons for 40 years, with a pair of skillful hands, and a drying distance of 10cm is accurate. Let the fruit get more sunlight, and the more sugar the persimmon agglutinates, the sweeter the taste.
4. Good persimmon kneading is indispensable, and each one should be kneaded at least 2 times!
Wait for the fruit surface of the persimmon to show its toughness, which can completely envelop the slurry inside. The masters take turns to massage the persimmons, fusing the pulp and juice inside to prepare for the agglutination of the pulp.
5. Dry for 48 days, naturally weathered and frosted!
Many people receive doubts about the hoarfrost on the surface of persimmons. One of the masters said: It is the fructose that runs out of the pulp after the water evaporates from the persimmon, and the crystallization is white when cold.
Whether it's picking fruit, peeling it, hanging it to dry. Craftsmen in other processes are at least 55 years old. These veteran craftsmen have made persimmons for a lifetime, and each of them has more than 25 years of experience. Sharp-eyed and skillful, none of the persimmons they make are bad.
First soup: radish soup.
"Eating radish in winter has a certain effect of lowering blood lipids, softening blood vessels, and stabilizing blood pressure.
Traditional Chinese medicine believes that radish has the effect of clearing away heat and generating Jin, appetizing and strengthening the spleen, and smoothing qi and dissolving phlegm.
The interferon inducer in radish helps to improve human immunity and can inhibit the growth of cancer cells, which is of great significance for cancer prevention and anti-cancer.
Radish and shiitake mushroom soup.
Ingredients: shiitake mushrooms and radish.
Method: 1. Wash half a white radish, peel and slice, soak 5 shiitake mushrooms and remove the stems and cut into pieces. 2. Pour the radish slices, shiitake mushrooms, and the water for soaking the shiitake mushrooms into the pot, add an appropriate amount of salt, light soy sauce to taste, and stew.
Seaweed radish soup.
Ingredients: Seaweed, radish.
Method: 1. Peel and shred the white radish.
2. Boil water in a pot, add 2 tangerine peels and bring to a boil.
3. Put the shredded white radish in the pot, add salt and chicken essence to taste, and simmer for 6 minutes. 4. Add the seaweed, pour in sesame oil, and sprinkle with chopped coriander.