After more than 500 days of learning Chinese health care from my ancestors, I finally developed an ideal state in which the size of my face is getting smaller and smaller.
In a hurryEat while walking, damage to the stomach and intestines, and eat breakfastLearn from bloggersI can't get rid of the dampness, and my stomach is not goodEat hard-boiled eggs, indigestible.
Eating too muchGreasy, fatty foodsIncreases the burden on the digestive system, leading to spleen and stomach discomfort.
Excessive raw and cold foodExcessive raw and cold foods such as cold drinks and frozen foods lead to impaired spleen and stomach function, affecting digestion and absorption.
Instant and processed foods: This type of food usually contains a lot of artificial additives, colors and preservatives, and long-term intake may cause damage to the function of the spleen and stomach.
Unreasonable collocationSome fruits and vegetables should not be mixed and matched, which may cause chemical reactions or be difficult for digestion and absorption.
Drink strong tea or coffee on an empty stomach: Drinking strong tea or coffee on an empty stomach may irritate the gastric mucosa, aggravate gastric acid secretion, and be detrimental to the spleen and stomach.
MondayOatmeal cinnamon porridge with steamed apples
Cinnamon porridge is low GI to warm the stomach and resist fire, and steamed apples are raw and spleen-invigorating.
Oatmeal cinnamon porridge ingredients:
Oatmeal: 1 2 cups.
Water: 2 cups.
Milk or plant-based milk: 1 cup.
Ground cinnamon: 1 2 teaspoons.
Fructose or honey: to taste (add to taste).
Steps:
Put the water and oatmeal in a pot and bring to a boil over medium-low heat.
Once the water is boiling, reduce the heat to low and continue to cook for about 5-7 minutes until the oats are tender.
Add milk or plant-based milk and stir to combine.
Continue to cook for 2-3 minutes until the porridge becomes thicker.
Next, add the cinnamon powder and stir well.
To taste, add an appropriate amount of fructose or honey and stir again.
Remove from heat, scoop porridge into a bowl and serve.
Rich in fiber and protein, this oatmeal cinnamon porridge is a nutritious breakfast option that helps provide a long feeling of fullness and has a wonderful aroma.
Steamed apples Ingredients:
Apples (choose the quantity as needed).
Lemon juice. Honey or brown sugar (to taste).
Steps: Prepare the apples: Wash the apples first, remove the pits and cut off the top part of the apples so that they can stand in a cooking container.
Lemonade soaking: Soak the apples in lemonade, which will prevent the apples from discoloring.
Add honey or brown sugar: Fill the middle part of each apple with the right amount of honey or brown sugar to add sweetness to your taste.
Steaming: Place the processed apples in the steamer, cover and steam over medium heat for about 10-15 minutes, or until the apples are tender.
Enjoy: Steamed apples can be eaten as is, or they can be added with other toppings such as nuts or ground cinnamon to add texture and flavor.
This steamed apple dish is easy to make, and it's healthy and delicious.
On Tuesday, the seven black drinks and qi and blood steamed buns, the complexion is full of qi and blood, and the hair is black and smooth, which is better than applying 100 sheets**.
Seven black drinks
Material:
Black beans, black sesame seeds, black rice, black goji berries, mulberries, black dates, walnuts.
Steps:
Wash the black beans, black sesame seeds, black rice, black goji berries, mulberries, black dates, and walnuts separately, and then dry them for water.
Wash and dry the ingredients separately. It can be sautéed in a pan or oven until crispy but not too charred.
Once the cooked ingredients have cooled, place them in a food processor or blender, respectively.
Beat the raw materials into powdered form. This process requires constant stirring and grinding until all the ingredients have turned into a fine powder.
The various raw materials that have been powdered are mixed evenly to ensure that the various ingredients are fully integrated.
Store the mixed black beans, black sesame seeds, black rice, black goji berries, mulberries, black dates, and walnut powder in a dry, airtight container.
Qi and blood steamed buns
Ingredients:
Flour: 500 grams.
Red dates: to taste.
Black sesame seeds: to taste.
Goji berries: to taste.
Brown sugar: to taste.
Water: To taste.
Pour the flour into a container, gradually add water and knead into a dough. Knead the dough until smooth, cover with a damp cloth and let it sit for 20 minutes.
Knead the dough into long strips and divide it into small doughs.
Roll out each small dough into round slices, add an appropriate amount of red dates, black sesame seeds, wolfberries, and then add an appropriate amount of brown sugar.
Wrap the dough and roll it into a round steamed bun.
Put the wrapped steamed buns into the steamer and steam them for about 15 minutes.
The size of the steamed bun can be set according to personal preference, but it is recommended to be evenly sized.
When wrapping steamed buns, try to wrap the filling evenly in the dough to avoid the steamed buns from breaking during the steaming process.
When steaming steamed buns, the water should be boiled in advance, and steamed over medium-low heat after being put into the steamed bread to avoid deformation caused by water vapor impact.
On Wednesday, autumn pear and wolfberry white fungus soup with roasted buns nourish the stomach and lungs, and nourish the face while losing fat.
Autumn pear wolfberry white fungus soup ingredients:
Tremella 30 grams.
1 autumn pear.
Goji berries: to taste.
Rock sugar to taste.
Water: To taste.
Steps:
Prepare the materialsSoak the white fungus in advance, wash it and tear it into small pieces. Peel and core the autumn pears and cut them into small cubes for later use. Wash the goji berries and set aside.
Stew white fungusPut the soaked white fungus into clean water and simmer over low heat until the white fungus completely melts into soup, stirring frequently.
Add the autumn pearAdd diced autumn pears to the stewed white fungus soup, and follow.
Continue to simmer over low heat until the pears are tender.
Add the goji berries and rock sugar: After the diced autumn pears are soft, add an appropriate amount of goji berries and rock sugar, stir well, and continue to simmer until the rock sugar is completely melted, ensuring that the soup tastes sweet but not greasy.
Seasoning: Depending on your taste, you can add some honey or orange juice to increase the sweetness of the soup.
Serving: The stewed autumn pear and wolfberry white fungus soup can be eaten hot, or it can be put in the refrigerator and eaten cold, according to personal taste preferences.
On Thursday, astragalus soybean milk, the good recipe of the ancestors, was full of refreshment and ruddy after drinking.
Astragalus soybean milk ingredients:
Astragalus 20 grams.
Soybeans 150 grams.
Rock sugar (added according to personal taste).
Water 1500 ml.
Steps:
Wash the astragalus and soak the soybeans in clean water, preferably for more than 8 hours, so that the beans can fully absorb water.
Put the soaked soybeans into a blender, add an appropriate amount of water, and stir into a delicate soy milk.
Pour the stirred soy milk into a gauze bag and squeeze out the okara by hand to leave the pure soy milk.
Put the astragalus in clean water, bring it to a simmer, then change to low heat and cook for about 20 minutes, remove the astragalus water.
Mix the astragalus water with the squeezed soy milk, add an appropriate amount of rock sugar, and adjust the sweetness according to your personal taste.
Bring to a boil over low heat again, stirring carefully to prevent the soy milk from sticking to the bottom.
Wait until the soy milk is boiling, continue to cook for 5-10 minutes, and then turn off the heat.
On Fridays and Saturdays, cucumber side dishes with egg custard are nutritious, cleanse the intestines and stomach, and reduce the burden on the body.
Egg custard. 
Ingredients: Eggs: 3-4 pcs.
Water or stock: 250 ml.
Salt: to taste. Essence of Chicken (optional): To taste.
Green onions (optional): to taste.
Directions: Crack the eggs into a bowl and beat gently.
Heat water or stock until warm, no boiling water is required.
Slowly add warm water or stock to the beaten eggs, stirring and pouring in so that the eggs do not become lumpy in the hot liquid.
Strain the egg wash to remove the egg film from the egg whites and make the egg custard more delicate.
Add salt to the egg mixture and stir well. You can also add some chicken essence according to personal taste.
Pour the egg mixture into a bowl and stir gently with chopsticks to remove air bubbles.
Put the bowl in the steamer, turn on high heat, change the heat to low after the water boils, and steam for 8-10 minutes, or adjust the time according to personal taste.
Once the custard is set, remove it, sprinkle with some chopped shallots, and serve.