"In the ancient wisdom of health preservation, the phrase 'the spleen and stomach are weak, and all kinds of diseases are numerous' is like a warning to the world, ringing the evening drum and morning bell of a healthy life. Imagine a weather-beaten elderly man with a face carved with the marks of age, and whether he has fallen into the predicament of illness due to spleen and stomach disorders? At this moment, you may be worried about the health of your elders or yourself.
But don't worry, the mystery is about to be revealed - there are three magical dishes, like a health magic weapon on the table, they can gently nourish the spleen and stomach, powerfully sweep away intestinal stasis, and what is even more amazing is that these dishes seem to have the magic power to awaken the sleeping immunity, so that the body of the middle-aged and elderly people is rejuvenated and revitalized! What exactly are these three dishes? Stay tuned for ......"
Fennel cake
Material:
- Fresh fennel leaves
- All-purpose flour
- Warm water
- Table salt
- Pepper (optional).
- Vegetable oil (for frying).
Method:
1.Mix the flour into a basin, gradually add warm water and stir until it becomes flocculent, knead into a smooth dough, and let rise for 20 minutes.
2.To make the filling: Wash and chop the fennel leaves, add an appropriate amount of salt and pepper to taste, and stir well as the filling.
3.Filling: Roll out the dough into slices, spread the flavored fennel filling evenly over the dough, and then roll or knead it into a cake shape.
4.Frying: Heat the pan with cold oil, put the fennel cake in the pan over low heat and fry slowly, fry on both sides until golden brown and cooked through.
Pork liver soup with spinach
Material:
- Fresh pork liver
- Spinach
- Ginger
- Cooking wine
- Cornstarch
- Stock or water
- Table salt
- Essence of chicken (optional).
- Soy sauce (for marinating).
Method:
1.Handling of pork liverWash the pork liver and cut it into thin slices, soak it in water for half an hour to remove the blood, remove it and drain it, add cornstarch, soy sauce and cooking wine, mix well and marinate for 10 minutes.
2.Prepare the spinach: Wash the spinach, remove the old roots, blanch the spinach and quickly cool it to keep it green, then cut it into pieces for later use.
3.Soup: Bring stock or water to a boil and add the sliced ginger.
4.Cooking pork liver: After the soup boils, add the marinated pork liver slices and cook quickly over high heat until it changes color and breaks, about 2 minutes.
5.Add the spinach: Add the blanched spinach to the pot, bring to a boil again and reduce the heat to low for a while to allow the ingredients to fully integrate the flavors.
6.Seasoning: Finally, add salt, chicken essence and other seasonings according to personal taste, stir evenly and then remove from the pot.
Braised pumpkin
Material:
- Pumpkin
- Garlic cloves
- Table salt
- White sugar
- Cooking oil
- Clear water
Method:
1.Handle the pumpkin: Peel and seed the pumpkin and cut it into appropriately sized pieces.
2.Stir-fry minced garlic: Heat the pan with cold oil, add the flattened and chopped garlic cloves and stir-fry until fragrant.
3.Stir-fry the pumpkin: Add the pumpkin cubes and fry until the surface is slightly yellowed to lock in moisture.
4.Add water and simmer: Pour in an appropriate amount of water, about half of the pumpkin pieces, cover and simmer over medium-low heat.
5.Season to tasteWhen the pumpkin is ripe and soft, add itAppropriate amount of salt and a little sugar to make it fresh, gently turn evenly.
6.*Juice receiving**: Continue to simmer until the soup is thick, the pumpkin is fully ripe and flavorful, then turn off the heat and remove from the pot.