Everyone should drink some pork belly soup
After the fall, the old Chongqing people will always make a pot of pork belly soup to treat their families, which is said to be a must-drink soup to nourish the stomach in the fall. This argument has been circulating for a long time, I do not know whether it is true or not? Chongqing Medical University Affiliated Hospital No. 2 Chinese medicine chief physician, professor Wang Huiwu said, pork belly soup does have the function of stomach.
The weather turns cold in the fall, the stomach is easy to cold lead to the lack of Yang Qi, stomach disease is therefore more frequent. Pork belly is flat, has the effect of strengthening the spleen and removing dampness, after eating helps the human spleen and stomach smooth transportation. Therefore, the "Materia Medica" so recorded, "pork belly, for the spleen and stomach of the key products, the spleen and stomach to be supplemented, then the gas benefit." Therefore, the pork belly and can make up for the loss of deficiency, treatment of deficiency and weakness, is a good dietary therapy to strengthen the body.
In order to enhance the effect of nourishing the body, Prof. Wang Huiwu suggests using pork belly and soybeans together in soup. However, if you want to strengthen the spleen and dehumidification effect, the best match is pork belly and yam soup, because the most prominent effect of yam is to strengthen the spleen. In addition, the pig belly barley soup, blood pig belly red bean soup is also worth a try.
Pork belly soup ingredients: fresh pork belly a
Pork belly soup ingredients: dried cinnamon 10 to 20, lotus seeds, angelica, dried lily a number of
Pork belly soup practice:
1, wash the pork belly blanched with boiled water;
2, blanched pork belly cut into strips;
3, lotus seeds, dried cinnamon, angelica, Dry lily together on the pot stew, such as with a rice cooker has a stew function press 2 hours, the next is waiting to eat.
tips:
Two ways to clean pork belly:
1, first rinse with water, and then peanut oil (of course, a small amount of it) moistened and then repeatedly rubbed with the hands for more than ten minutes.
2, the most cost-effective method, is to rub with salt.
Eat healthy:
Pork belly taste sweet, slightly warm. The Materia Medica said: "Pork belly, for the spleen of the key products. Spleen and stomach to be supplemented, then the gas benefit, Lee from the end of the carries on ...... replenish the spleen and stomach, then the essence of the blood since the birth of the virtual labor since the healing." Therefore, the dietary therapy formula to replenish the middle and benefit the qi is mostly used. Used for deficiency labor emaciation, spleen and stomach deficiency diarrhea, frequent urination or enuresis, pediatric chancre.
The solace of autumn chestnut chicken
Chestnut sweet and warm, into the spleen, stomach, kidney three meridians, there are stomach and spleen, tonifying the kidney and strong tendons, blood, stop bleeding, cough and phlegm and other effects. Because it is rich in carbohydrates, it can provide more heat, which is conducive to the body to resist the cold. Which contains unsaturated fatty acids, a variety of vitamins and minerals, hypertension, coronary heart disease, atherosclerosis, osteoporosis and other diseases, has a better preventive and therapeutic effect. Chestnut rich in riboflavin helps prevent mouth ulcers.
Chestnut stewed chicken raw materials: chestnuts, chicken legs
Chestnut stewed chicken ingredients: green onions, ginger
Chestnut stewed chicken seasoning: salt, chicken essence, sugar, soy sauce
Chestnut stewed chicken practices:
1, frozen chestnuts first soaked in cold water will be defrosted, the fresh ones do not have to. Chicken thighs washed, chopped into small sections, first boiled in hot water. The ingredients onion and ginger cut (good for popping the pot).
2, in the pot add peanut oil, boil to 70% hot, put onion and ginger popping pot.
3, put the cooked chicken thigh meat in the pot, then add chestnuts, stir fry with a spatula for a while, add a small amount of cold water or warm water.
4, according to personal taste add ingredients, I added sugar, soy sauce, chicken essence and salt.
5, cover the pot with a lid and simmer for a while, so that the ingredients are fully dissolved into the meat, it is best to copy all the soup dry.
6, out of the pot.
Spleen and face mm super love the plucked yam
Yam is originally known as Dioscorea, complementary and not stagnant, not hot and not dry, can complement the spleen and stomach yin, and complementary lungs and kidneys can only be used as a complementary product to help grow. In many of the anti-aging formula is often accompanied by the application of yam.
The Materia Medica also recorded that yam "should be used raw to nourish the yin medicine, and should be used fried yellow to replenish the spleen and lung medicine."" This is a food, the gas is warm but flat, for the spleen and lungs of the yin. It can moisturize the skin and fur, grow muscles, . . taste sweet and salty, and can benefit the kidney and strong yin."
So it's the right time to eat yams in the fall, and we recommend this plucked yam.
Pulled yam ingredients: yam
Pulled yam ingredients: starch
Pulled yam seasoning: sugar, peanut oil
Pulled yam practice:
1, first of all, the yam washed, ready to peel. Be careful when peeling, don't let the hand that touched the yam mucus touch the body face, otherwise touch which itchy which. Yam is easy to make skin allergies ~ so handle the finished in a timely manner to wash your hands.
2, cut into pieces. Do not cut too small.
3, put the cut yam into a small pot, sprinkle dry starch, so that the starch to coat the yam.
4. Pour peanut oil into a pot and heat it until it starts to bubble and smoke, then add the yams.
5. Keep turning the yams during frying to prevent them from sticking together. It is recommended to deep fry twice. This is easy to color, and it is said that the second deep-frying will drive out some of the previous oil.
6, fried until the yam becomes golden brown, drain the oil to the plate to be used.
7, the next is the most important step - fried sugar. The success or failure of the whole dish depends on it. Just fried yam oil pour out, leaving a little residual oil, do not need to brush the pan. Pour in the sugar. For today's quantity, 3 to 4 full spoons of a small spoon used at home is about right. Slightly more sugar does not matter.
8, the first time you can add a little water, so that the sugar will cook a little slower, not to unskilled people fumble. Today I did it with a little water, in order to take a picture when the pot will not be paste, huh?
9, see this pot of bubbles do not worry, this is the water evaporation caused. Use chopsticks or spatula to keep stirring the sugar water, so that the melting, heat evenly.
10, and so the water evaporated dry, the sugar fried red, it is almost. At this time you can already smell the fragrance of sugar, note, not paste ah. Pour the previously fried yam into the pot and stir well.
11, out of the pot ah ~ to use a moment ago to hold the yam of the plate. Because the bottom of the plate will accumulate a little oil, just with the help of this oil so that the yam does not stick to the plate Oh
tips:
1, the key to the process
① Frying a good sugar is the main technical key to the production of pulling the silk, there are three ways: the first method of oil frying, you can first add oil, but also oil and sugar at the same time in the pot, the weight of the sugar-oil ratio, generally 150 grams of sugar, 5 grams of oil is more appropriate. The second water frying method, water and sugar weight ratio, generally 150 grams of sugar, 25 grams of water. The third oil and water mixed frying method, sugar and oil, water ratio of 150 grams of sugar, 20 grams of water, 5 grams of oil. The above three stir-fry method, are required to stir-fry before the sugar crushed, sugar into the pot, we must constantly stir-fry, see the sugar first big bubbles, and then bubbles become smaller, dissolved sugar from thick to thin and light yellow color, you can put into the main ingredients. Regardless of which method of frying, the fire should not be large, pay attention not to make the sugar hanging on the edge of the pot, so as not to scorch the color.
② The main ingredients fried and fried sugar must be completed at the same time, one after another, will affect the effect of pulling silk and finished product quality.
③ loaded with plucked vegetables on the bottom of the plate must be smeared with a layer of oil, with the dishes to be with a bowl of cool water, eaten when dipped in water to make the dishes become crispy and sweet and delicious and not sticky.
2, raw yam contains a plant alkali, some people are easy to itch after contact with the hand, I suggest that after peeling the skin of the yam first rinse with water, dry and get some salt and vinegar in the hands of back and forth rubbing for a while can be cured.
Eat healthy:
Yam contains amylase, polyphenol oxidase and other substances, is conducive to digestion and absorption function of the spleen and stomach, regardless of the spleen yang deficiency or stomach yin deficiency, can be eaten; yam contains a variety of nutrients, has a strong body, nourishing the role of the kidney, kidney deficiency spermatorrhea, women's leukorrhea, urinary frequency and other diseases, can be taken; yam contains saponins, mucus, lubrication, moisturizing effect, can benefit from lung qi, nourishing lung yin. Can benefit lung qi, nourish lung yin, can treat lung deficiency phlegm cough; yam contains mucin, has the effect of lowering blood sugar, can be used for the treatment of diabetes, diabetic diet; yam contains a large number of vitamins and trace elements, etc., can effectively prevent the precipitation of lipids in the blood vessel wall, to prevent cardiovascular disease, beneficial to Zhi Anshen, prolonged life, bright ears, eyesight, help the five organs of the efficacy of the.
Gourmet contraindications: