As the saying goes: "At first it is warm and cold", the spring wind blows by, evoking the awakening of all things on the earth, but it is also followed by the fickleness of the weather and the pervasiveness of humidity.
In this season, the body's immunity is often in a relatively unstable state, coupled with the windy spring and frequent invasion of external evils, it is easy to cause colds, coughs and increased phlegm. According to the theory of traditional Chinese medicine, cold, cough and phlegm are mostly related to the lungs and spleen of the human body. When external evil infestation or dysfunction of the lungs and spleen, the metabolism of water and fluid in the body will be blocked and converted into phlegm.
Sputum can be divided into white sputum, yellow sputum and sticky sputum, of which white phlegm is mostly affected by cold evil, while yellow phlegm is often caused by heat evil. No matter what kind of phlegm symptoms, it needs to be treated in time to avoid affecting the normal function of the respiratory system. Diet is one of the most convenient and effective methods.
In the theory of traditional Chinese medicine, diet occupies an important position, and suitable food can not only nourish the body, but also assist ** diseases and play the role of medicinal diet.
In view of the situation of excessive phlegm, today I will recommend to you a dietary prescription known as "natural phlegm medicine", which is not only suitable for the symptoms of cough with excessive phlegm, but also helps to clear phlegm and promote the recovery of digestive function of the spleen and stomach.
Recommended recipe [pork lung radish soup].
Pork lung and radish soup is a classic Chinese soup with pork lung and radish as the main ingredients, which has a sweet taste and helps to moisten the lungs and relieve cough. Here are the easy steps to make pork lung radish soup:
Ingredients Preparation:
Pork lung: 1 pair (about 500 grams).
Radish: 1 stalk (about 300 grams).
Sliced ginger: to taste.
Cooking wine: to taste.
Salt: to taste. 
Steps:
Preparation: Clean the pig lungs, blanch them in boiling water, remove them and drain them for later use. Peel the radish, wash it and cut it into large pieces. Ginger slices set aside.
Pre-cooking: Cut the blanched pork lungs into small pieces and place all the ingredients in a saucepan.
Soup: Add an appropriate amount of water, add some cooking wine, bring to a boil over high heat, then turn to low heat and simmer for 1-2 hours. During this period, the surface foam is removed.
Seasoning: Add salt to taste and taste.
Cook: After the pork lungs and radish are boiled and flavored, they can be eaten out of the pot.
Tips:
When cooking pork lung radish soup, you can add some water or stock to ensure that the texture and taste of the soup are more delicious.
Radish can be selected according to personal taste, white radish or red radish, both can achieve the effect of moistening the lungs and relieving cough.
Those who like a more delicious taste can add some ginger slices in moderation to enhance the taste.
The simmering time can be adjusted according to the individual taste and the softness of the pork lungs, and the longer the simmer, the richer the soup.
In this way, a fragrant and delicious pork lung radish soup is made, which is not only sweet in taste, but also has the effect of moistening the lungs and relieving cough, which is a good choice for spring health.