In "Four Seasons Health Diet 100 1 Example", according to the four seasons' climate change and the corresponding relationship between seasons and human viscera, health-care dishes, health-care soup and health-care porridge are carefully arranged in each season, so that you can understand the nutritional value and health-care function of various ingredients in the process of mastering cooking techniques, so that your body can adapt to the law of the growth and decline of yin and yang in spring, summer, autumn and winter, and adapt to the cold, hot and cool climate change.
For example, drink lily porridge in spring. Lily has the effects of nourishing yin, moistening lung, nourishing stomach and eliminating dryness, and japonica rice is sweet and flat. The cooking method is 20g lily, japonica rice 100g, and a little rock sugar. Boil the lily first, remove the residue and get the juice, then add the japonica rice. After cooking, you can add the rock sugar and eat it later. I often drink mung bean and lotus root porridge in summer. Both mung bean and lotus root have the effects of clearing away summer heat and increasing body fluid. The method is to cook mung beans first. When mung beans are about to bloom, put japonica rice 100g into it. After cooking until half cooked, put the sliced lotus root into it, cook it slightly with slow fire until it is cooked, and then eat it after cooling. Sweet potato porridge often drinks cornmeal in autumn. Corn flour is rich in unsaturated fatty acids and other nutrients, and sweet potato has the effect of eliminating diseases and prolonging life. The method is to mix l00g corn flour with cold water and boil it, then put it in, and then put the chopped sweet potatoes together, and gently stir to prevent the corn flour from sticking to the bottom of the pot. When you cook porridge, you should use slow fire, and cold water can be ordered several times in the middle. The sweet potato porridge of corn flour should be neither thin nor thick. I often drink millet, jujube and adzuki bean porridge in winter. Millet is warm, jujube tonifies qi and nourishes blood. Adzuki bean contains sugar necessary for human body. Supplementing it in winter is good for health. The practice is to wash adzuki beans first, cook them in warm water, and then add millet and jujube. The best jujube is 7-10, with 200g millet and 40g adzuki bean. After a proper amount of water is cooked, put it in the rice cooker and you can eat it at any time.