Eating jiaozi on the solstice in winter has almost become a habit. Jiaozi from winter to sun is a custom of the Han nationality, which is popular in most parts of the country. It refers to the custom of eating jiaozi or wonton from winter to sun.
2. Tangyuan
In the northern winter solstice, people eat jiaozi, while in the southern winter solstice, people eat glutinous rice balls. Eating jiaozi on the solstice in winter not only means reunion and perfection, but also means "going around to the sun". Since ancient times, people have had the concept of heaven and earth, and heaven represents yang and dryness. After the winter, Yang's condition began to improve gradually. Therefore, in order to restore Yang, the symbol of circle is used to welcome Yang. In addition, a happy reunion and everything is the common expectation of the people, and eating glutinous rice balls and praying for perfection are the common wishes of the people.
3. Dog meat
Dog meat can play the role of invigorating qi, warming kidney and helping yang, and is one of the best choices for tonic in winter.
4, eight-treasure porridge
Hot eight-treasure porridge is very suitable for the requirements of warm diet in winter. Chinese medicine believes that eating porridge can strengthen the spleen and warm the stomach, and it has a certain effect of nourishing yin, just against the characteristics of dryness in winter.
Step 5: nuts
Traditional Chinese medicine believes that nuts are warm and easy to get angry when eaten in other seasons, while cold winter is a "gift in the snow." In addition, most nuts can tonify the kidney, which just echoes the corresponding organ "kidney" in winter. On the solstice of winter, eating nuts in moderation can be called the secret of keeping healthy.
6. Walnut
Walnut has a variety of nutrients, which can prevent cell aging, strengthen brain, enhance memory and delay aging. Chinese medicine believes that walnut kernel is sweet in taste and warm in nature, which has the functions of "blackening hair, solidifying essence, treating dryness and regulating blood". Eating about 20 grams of walnuts every day can tonify kidney, solidify essence, moisten lung and relieve cough, resolve phlegm and relieve asthma, and replenish qi and blood. Whether it is eaten raw or fried, it is a good choice to prepare cakes and sweets. But be careful not to remove the thin brown skin on its surface when eating.
What health foods are there from winter to Sunday? Because the weather is cold in winter, especially after the solstice, it is often necessary to warm and nourish the yang to resist the cold evil. As the saying goes, "medicine is better than food", some dietotherapy that is often eaten in winter to the sun has a good effect of tonifying yang and preventing cold.
According to reports, according to the theory of traditional Chinese medicine, health care and nourishing in winter solstice can start from four aspects: invigorating qi, enriching blood, nourishing yin and strengthening yang.
Nourish from four aspects.
Qi-invigorating food refers to foods that have the effects of invigorating qi and spleen and tonifying qi deficiency syndrome, such as rice, glutinous rice, peanuts, yam, carrots, soybean milk, chicken and so on.
Blood-enriching food refers to foods that have nourishing effects on patients with blood deficiency syndrome, such as animal liver, longan meat, black fungus, spinach, carrots, pork, sea cucumber, fish and so on.
Yin-nourishing food refers to foods that have the effects of nourishing yin fluid, promoting fluid production and moistening dryness, and are beneficial to yin deficiency syndrome, such as tremella, fungus, pear, milk, eggs, grapes, Chinese cabbage, etc.
Aphrodisiac food, such as dog meat, mutton, shrimp, etc. It also has aphrodisiac effect, such as walnut kernel, leek, medlar and eel.
"In addition, some nuts, such as walnuts and chestnuts, contain a lot of nutrients such as minerals and fiber, and are also suitable for winter consumption." However, Director Li reminded everyone that winter tonic is good, but it should not be blind. It is best for citizens to ask doctors to help them determine what kind of deficit they belong to and whether they need to supplement it; In addition, you should know some taboos when making supplements. Take chicken soup as an example. Although the nutritional value is high, it is not suitable for everyone.
Six kinds of traditional foods from solstice to winter were introduced in detail.
tangyuan
Eating jiaozi on the solstice in winter is more popular in Jiangnan. The materials commonly used to make glutinous rice balls, such as glutinous rice, sesame seeds and red beans, are also warm and have a good spleen-strengthening effect. When the spleen and stomach are healthy, dietary nutrition will be absorbed and utilized by the body, improving the cold resistance of the body and preventing diseases. Best for winter.
Chinese dumpling
Eating jiaozi on the winter solstice won't freeze your ears. This statement comes from the medical sage Zhang Zhongjing. He saw that people's ears were frozen in the cold, so he used bread to dispel the cold and cooked it into Joule soup to cure people's ears. Today, eating jiaozi on the solstice in winter is no longer to cure frozen ears, but a reasonable combination of noodles, vegetables and meat, making jiaozi a delicious food with comprehensive nutrition and easy digestion and absorption. Jiaozi can be stuffed with mutton, Chinese cabbage, green onions, leeks and radishes. These dishes are warm and have a certain warming effect on the human body.
eight treasure congee
Hot eight-treasure porridge is very suitable for a warm diet in winter. Chinese medicine believes that eating porridge can strengthen the spleen and warm the stomach, and it has a certain effect of nourishing yin, just against the characteristics of dryness in winter. In order to keep out the cold, you can choose warm or mild foods that can strengthen the spleen and stomach, such as coix seed, jujube, walnut, peanut, chicken, mutton, glutinous rice, longan, yam, tremella and so on. We might as well be creative and mix these ingredients into delicious porridge, such as mutton porridge, chicken porridge, jujube glutinous rice porridge, yam millet porridge, jujube tremella porridge and rice porridge.
Small carrot
There is a folk proverb: "Radish on the winter solstice and ginger on the summer solstice, it doesn't hurt to eat at the right time." He added, "Radish is more delicious than ginseng in winter." Therefore, eating radish in winter solstice is the most nourishing. The night from winter to Sunday is just suitable for stewing a pot of hot radish sparerib soup, supplementing nutrition, nourishing the body and enhancing the cold resistance.
wonton
There is a saying in old Beijing that "winter solstice wonton, summer solstice noodles". "Yanjing Years Old" says: "The shape of husband's wonton is like a chicken egg, which is quite similar to the chaos of heaven and earth, so it is eaten from winter to the sun." In addition to similar shapes, "wonton" is also homophonic with "chaos". Eating wonton in winter is beneficial to the storage of heat energy in cold season.
mutton
Many places in the north have the custom of eating dog meat and mutton from winter solstice. Chinese medicine believes that mutton and dog meat have the function of strengthening yang and tonifying deficiency. In fact, in the south of the Yangtze River, Suzhou people began to make up for it from the solstice in winter, and they ate the well-known Wuzhong mutton.
What are the health foods from winter to Sunday? 3 stewed white radish with mutton.
[Ingredients] 500 grams of white radish, 250 grams of mutton, ginger, cooking wine and salt.
[Practice] Wash the white radish and mutton and cut them into pieces for later use. Put the right amount of water in the pot and the mutton in the pot. After boiling for 5 or 6 minutes, take out the mutton, pour out the water, change the water, add the mutton, ginger, cooking wine and salt, stew until it is half cooked, and put the white radish in the pot until it is cooked.
【 Efficacy 】 Supplementing qi and deficiency, warming the middle and warming the lower. It is more suitable for people with weak waist and knees, drowsiness and fatigue, and spleen and stomach deficiency and cold.
Stir-fried mushrooms:
【 Ingredients 】 Water-soaked shiitake mushrooms are equal to fresh shiitake mushrooms, and vegetable oil, soy sauce, sugar, water starch, monosodium glutamate, salt, yellow wine, Jiang Mo, fresh soup and sesame oil are appropriate.
[Practice] Wash and slice mushrooms and fresh mushrooms, heat them in a wok and add oil. Stir-fry mushrooms and add ginger, soy sauce, sugar and yellow wine. Add fresh soup to boil, add monosodium glutamate and salt, thicken with water starch, drizzle with sesame oil, and serve.
【 Efficacy 】 Nourish the stomach, resolve phlegm and dispel cold.
This dish can enhance the immune function of the body and is more suitable for patients with hyperlipidemia.
Spinach mixed with sesame oil
[Ingredients] Spinach 1 kg, salt, sesame oil.
[Practice] Wash the spinach, blanch it with boiling water, remove it and put it on a plate, add appropriate amount of salt, and drizzle with sesame oil.
【 Efficacy 】 Dredging pulse, opening chest, lowering qi and harmonizing middle energizer, quenching thirst and moistening dryness.
In addition, it is recommended that you eat more yam (steamed or boiled), which has the functions of strengthening the spleen and benefiting the lungs, consolidating the kidney and replenishing essence.
What are the health foods from winter to Sunday? 4 stewed mutton with radish.
From the solstice of winter, you must always eat mutton stewed radish, which is the first choice of royal food "winter solstice" The stew of radish and mutton not only has the effect of removing the smell of mutton, but also helps digestion. It can tonify spleen and kidney, strengthen bones and muscles, keep out cold, and is not greasy, gentle and not easy to get angry.
Ingredients: leg of lamb, onion, ginger, dried tangerine peel, cooking wine, white pepper, salt, chicken essence and coriander powder.
Practice: wash the leg of lamb and cut it into inches for later use; After the water in the pot is boiled, put in the mutton pieces, then boil them with high fire, skim off the floating foam, and take out the water from the mutton and instant-boiled mutton for later use; After the casserole is boiled, add onion, ginger and dried tangerine peel, add mutton, cooking wine and white pepper and cook for half an hour; Cut the radish into inches for use; Put the radish in a casserole and cook for ten minutes until it is cooked. Add a little salt and chicken essence to taste, and sprinkle with coriander powder before taking it out.
Carrot Mutton jiaozi
Regarding the custom of celebrating the "Winter Festival", there is a saying that "the winter solstice is not a jiaozi bowl, who cares whether the ears are frozen or not". So, is eating jiaozi on the solstice in winter also related to health? The answer is yes. Because people are prone to frostbite in winter, the legendary ingredients used by Zhang Zhongjing, such as mutton and pepper, do have the effect of promoting blood circulation and preventing cold. After eating jiaozi, it can make people's whole body blood swell, ears get hot, and the cold disappears. Carrots are warm and can tonify the stomach. And mutton tonifies qi and nourishes blood, warming the middle and warming the kidney. It is very suitable for patients with qi and blood deficiency and stomach cold.
Ingredients: carrot 1 root (about 150g), mutton stuffing 250g, onion 1 root (about 50g), ginger 1 root (about 20g), pepper 20g, 5 tablespoons of boiling water, 2 tablespoons of soy sauce (1 20g).
Practice: Wash carrots and onion ginger for use, wash peppers and soak them in boiling water for about 30 minutes; Shredding the cleaned carrot with a shredder, and chopping the onion and ginger for later use; Add the soaked pepper water (used to remove the smell of mutton) into the mutton stuffing one after another and beat it to the mutton tendon; Add chopped green onion and Jiang Mo, and stir well; Adding chopped carrots, adding the above seasonings and stirring evenly; "Leather bag, jiaozi. Wrap it in your favorite shape and cook it in a pot!
Red bean glutinous rice
In Jiangnan water town, there is a custom that the whole family get together to eat red beans and glutinous rice in the evening from winter to Sunday. According to legend, there was a man named Gong. His son was incompetent and evil. He died on the Winter Solstice. Become a plague ghost after death and continue to harm the people. However, this epidemic ghost is most afraid of red beans, so people cook red bean rice from winter solstice to drive away the epidemic ghost and prevent diseases. Glutinous rice is sweet in taste and warm in nature, which can nourish healthy qi. After eating, it will cause fever all over the body and play a role in keeping out the cold and nourishing. Best for winter.
Ingredients: 300 grams of glutinous rice, peanuts, red beans, chopped green onion, coriander powder, cooked sesame seeds, bacon, salt, chicken powder and water.
Practice: soak the glutinous rice in water first, and soak the red beans one day in advance. Peel peanuts, and prepare Jiang Mo, celery powder, cooked sesame seeds, sliced bacon and water for later use. Add oil to the hot pot, saute the bacon, sprinkle with Jiang Mo, pour in glutinous rice, peanuts and red beans, stir fry constantly, and finally sprinkle with a little salt and chicken powder and mix well. Pour into the rice cooker, don't put too much water, just mix it with bacon and glutinous rice. After the rice cooker trips, open the lid and sprinkle with cooked sesame and celery powder.
Xiaomi longan porridge
Xiaomi people have kidney, spleen, stomach, hands and feet Taiyin and Shaoyin meridians. Compendium of Materia Medica says: "Cooking porridge is beneficial to the abdomen, tonifying deficiency and appetizing." Longan is rich in nutrition and is a precious nutritional fortifier. Long-term consumption can strengthen the body, prolong life, stimulate appetite and strengthen the spleen, and tonify deficiency. Thus, eating millet longan porridge in winter has the functions of nourishing the heart and kidney and benefiting the waist and knees, and is suitable for people with heart and kidney essence and blood deficiency, palpitation and insomnia and soreness of the waist and knees.
Raw materials: millet 100g, japonica rice 50g, longan meat 15g.
Practice: Wash the japonica rice clean, put it in aluminum pot, shell the millet, wash it, put it in the pot, add longan meat, add some water, put it on strong fire to boil, then cook it with slow fire, add sugar and stir evenly.
Chicken fillet with olive and cashew nuts
Eating nuts after the winter solstice is the best way to keep healthy. Nuts are the essence of plants, which are generally rich in nutrition, high in protein, oil, minerals and vitamins, and have an excellent effect on human growth and development, physical fitness and disease prevention.
Ingredients: 4 whole chicken legs, 1 root onion, 1 root onion, 1 root green pepper, 1 spoon, 2 teaspoons of red onion, about 15 cooked cashews, 2 tablespoons of black olives, 2 slices of ginger, appropriate amount of vegetable oil and rice wine/kloc.
Practice: First marinate chicken 10 minute with basic seasoning soy sauce, sugar and salt, and then marinate chicken for 5 minutes with raw flour, water and oil. Stir-fry garlic, scallion and ginger slices, stir-fry chicken pieces until golden in appearance, add a little water, cover and stew for 2 minutes or until fully cooked. Stir-fry onion and red onion with a little salt until soft, then add chicken pieces and stir-fry quickly, then stew for 30 seconds, then add the remaining sauce, Aauto, and stir-fry quickly, and finally add cashews and black olives.
What are the health foods from winter to Sunday? 5 1. mutton.
Many places in the north have the custom of eating dog meat and mutton from winter solstice. Chinese medicine believes that mutton and dog meat have the function of strengthening yang and tonifying deficiency. In fact, in the south of the Yangtze River, Suzhou people began to make up for it from the solstice in winter, and they ate the well-known Wuzhong mutton.
2. Pork
Compared with mutton and beef, pork has lower protein content and higher fat content. Pork can provide essential fatty acids for human body. Pork tastes sweet, nourishes yin and moistens dryness, can provide heme and cysteine to promote iron absorption, and can improve iron deficiency anemia.
3. Black rice
Black rice is not as refined as white rice, and most of them are eaten directly in the form of brown rice after hulling. This thick black rice is suitable for cooking porridge. Soak the porridge before cooking, so that the water can be fully absorbed. The water used for soaking rice should be boiled with rice to retain its nutrients. It can also be made into snacks, jiaozi, zongzi, bread, etc.
4. energy
Another folk food from winter to the sun is ginger breast rice, and ginger is naturally an indispensable role. This kind of plant is made of thick and spicy underground rhizome, and there are more than ten kinds of ginger, turmeric, black ginger and galangal. The common ginger is turmeric, with moderate spicy taste.
5.pierce
Pear is the first choice for winter fruits, which contains malic acid, citric acid, glucose, fructose, calcium, phosphorus, iron and various vitamins. Pear has the functions of moistening throat and promoting fluid production, moistening lung and relieving cough, and nourishing stomach and intestines.
nut
Traditional Chinese medicine believes that nuts are warm and easy to get angry when eaten in other seasons, while cold winter is a "gift in the snow." In addition, most nuts can tonify the kidney, which just echoes the corresponding organ "kidney" in winter. On the solstice of winter, eating nuts in moderation can be called the secret of keeping healthy.
Healthy recipes for winter solstice
1. Stewed trotters with peanuts and soybeans
500g of trotters, 50g of peanuts, 0g of soybeans100g, 30g of codonopsis pilosula, 20g of angelica sinensis, 3 slices of ginger, 5g of dried tangerine peel and a proper amount of cooking wine. Soak soybeans in advance 12 hours, boil peanuts for 2 minutes to drain water, remove hair from pig's trotters, chop them into small pieces, blanch them in boiling water, and pick them up. Put all the ingredients in the pot, add cooking wine, then add appropriate amount of water, boil over high fire, skim off the floating foam, simmer for about 2 hours, and season with salt when the trotters are slightly rotten.
2. Tianma black chicken soup
750g of black-bone chicken, 30g of gastrodia elata, 20g of chuanxiong rhizome, 30g of poria cocos, 3 slices of ginger and 5 pieces of red dates. After the black-bone chicken is slaughtered, the hair and internal organs are removed and washed. After washing, put Gastrodia elata, Ligusticum Chuanxiong and Poria into the belly of the chicken and sew it with thread. Put the black-bone chicken in a casserole, add ginger, red dates and water, simmer for about 2 hours after the fire is boiled, and season with salt.
3. Pork ribs and radish soup
Pork chop (ribs) 250g, auxiliary materials: white radish 100g, seasoning: salt 5g, monosodium glutamate 2g, vinegar 5g, onion 10g, ginger 5g. Wash the ribs and cut them into sections; Peel the white radish and cut into pieces; Cut the onion into sections and slice the ginger for later use; Put the pot on a big fire, pour in water and bring it to a boil. Add ribs and vinegar and bring to a boil. Skim the floating foam, add onion and ginger slices, bring to a boil, add white radish, pour into the casserole, cover the pot, and cook for 2 hours on low heat; When the ribs are cooked, remove the onion and ginger slices and add refined salt and monosodium glutamate to taste.
4. Yam mutton soup
500g of mutton, 50g of yam, 30g of scallion, 0g of ginger15g, 6g of pepper, 20g of yellow wine, 3g of refined salt and a proper amount of monosodium glutamate. Remove fascia from mutton, wash it, cut it several times, then blanch it in boiling water to remove blood. Wash the onion and ginger, cut the onion into sections and break the ginger. Soak yam in clear water, cut it into 2 cm thick slices, put mutton and yam in a casserole, add appropriate amount of clear water, and boil it with high fire first. After boiling, skim off the floating foam, add onion, ginger, pepper and yellow wine, and simmer until the mutton is crisp and rotten. Take out the mutton and let it cool. Slice the mutton into a bowl, then remove the onion and ginger from the original soup, add refined salt and monosodium glutamate, stir well, and pour the yam into the mutton bowl.