1, Xiaomi

It has the functions of strengthening the spleen and regulating the stomach, and is especially suitable for people with weak spleen and stomach. It is an ideal food for people with indigestion. Millet also has the effect of preventing nausea and vomiting. When cooking millet porridge, after the porridge is cooked, it is cooled and precipitated slightly, and you can see that there is a fine sticky substance floating on the top of the porridge, which is porridge oil. The porridge oil has the functions of tonifying kidney essence, strengthening spleen and strengthening vitality, and is especially suitable for people with chronic gastroenteritis and chronic gastric ulcer.

2. Yam

It has the function of invigorating spleen and benefiting qi, and can improve the immunity of the body if eaten regularly. Amylase contained in yam can accelerate the metabolism of carbohydrates, stimulate gastrointestinal peristalsis and accelerate the emptying of gastrointestinal contents, which is very suitable for people with weak spleen and stomach and indigestion. There are many ways to eat yam, such as stir-frying, steaming, spinning, or cooking porridge with rice, millet and jujube.

3. Carrots

It has the effects of invigorating spleen, removing stagnation, moistening dryness and improving eyesight, and is suitable for patients with dyspepsia, night blindness and keratoxerosis. For children with indigestion, it is advisable to take 250g carrots, 3g salt, boiled, dregs removed and juice taken, three times a day for three days.

4, white radish

It has the effects of promoting gastrointestinal peristalsis, stimulating appetite and helping digestion. In ancient medical books, it was also recorded that the method of "raw chewing" white radish was used to treat food retention. In fact, it is very scientific for the ancients to choose the treatment method of "raw chewing" white radish. This is because amylase and lignin, which are helpful for digestion, are not heat-resistant and are destroyed at a high temperature of 70℃. Need to remind everyone that although white radish has a good digestive function, it is not suitable for people with spleen and stomach deficiency and cold because of its cool nature. People with chronic gastritis and gastric ulcer should not eat white radish in large quantities. It is best to stir-fry or stew it.

5. Jujube (dried)

It can nourish the spleen and stomach, and is a common food for regulating and nourishing the spleen and stomach. It has been listed as "one of the five fruits" since ancient times. According to "Compendium of Materia Medica", "Jujube is the fruit of spleen, which is suitable for spleen diseases, and it is called treatment and medicine, and jujube is the medicine of spleen meridian and blood". Need to remind everyone that jujube is sweet and warm, eat less and strengthen the spleen, and eat more will hinder the spleen. For those with weak spleen and stomach, jujube 10 can be taken as decoction, or porridge can be cooked with millet and yam.

6, potatoes

It has the functions of invigorating qi, strengthening spleen and regulating stomach. For patients with stomach and duodenal ulcer pain and habitual constipation, clean fresh potatoes, peel and chop them, mash them with boiling water, wrap them in gauze, take 1-2 tablespoons on an empty stomach every morning, add honey as appropriate, and take 15-20 days continuously to relieve them. During this period, avoid irritating food. Special reminder, germinated potatoes must not be eaten.

7. chestnuts

It has the effects of nourishing stomach, strengthening spleen, tonifying kidney, strengthening tendons, promoting blood circulation, stopping bleeding, relieving cough and resolving phlegm, and is especially suitable for patients with chronic diarrhea caused by spleen deficiency and cold. Chestnut kernels are steamed and ground to make cakes, which are especially suitable for children with loss of appetite, emaciated body and frequent diarrhea. The porridge boiled with chestnuts and millet is suitable for all ages and can be used as a good food therapy for patients with chronic diarrhea caused by deficiency and cold of spleen and stomach.

Second, nourishing the stomach and dietotherapy

1, Jinsha carrot

Ingredients: carrots, salted egg yolk and shallots.

Practice: Put the egg yolk in a bowl, add a little cooking wine, and steam it on the cage for fifteen minutes. Cut the carrots into thicker strips and steam them on the grill for five minutes. After the salted egg yolk is cooled, put five or six in a small bowl and crush it. Steamed carrots, if there is excess water, pour it out. Pour the oil in the wok, pour the broken yolk and stir fry over low heat. Egg yolk will appear a lot of bubbles in the pot. Add carrot strips and turn them evenly, so that each carrot is covered with broken yolk. You can add a little salt and soy sauce to adjust the taste.

Tip: Egg yolks need to be crushed as much as possible. Carrots don't need to be steamed too badly, but they can be cooked by blanching. Egg yolk itself is salty, so add salt in moderation.

2. Stewed tofu with cabbage

Ingredients: Chinese cabbage, tofu, ginger, garlic and chives.

Practice: cut the cabbage into sections and cut the tofu into pieces. Blanch tofu in water, remove and drain. Blanch the cabbage in water, remove and drain. Heat oil in the pan, add ginger, garlic and onion, and stir-fry until fragrant. Add tofu and fry it for a while, then add water (or broth) and simmer for a while. Stir-fry the cabbage, and finally add the salt! Add carrot strips and turn them evenly, so that each carrot is covered with broken yolk. You can add a little salt and soy sauce to adjust the taste.

Tip: Soaked tofu can remove the smell of beans. Blanching Chinese cabbage in water, because it contains oxidase that destroys vitamins, blanching in boiling water can eliminate the bad effects of this oxidase. Vitamins in Chinese cabbage are afraid of heat, so we need to put the cabbage in the back and fry it a little.

3. Pastoral ribs soup

Ingredients: ribs, corn, carrots, ginger and shallots.

Practice: Boil a proper amount of water in the pot, add the washed ribs, add a spoonful of cooking wine and boil again. Remove and clean with warm water. The corn is cut into small pieces, but the carrot is hobbed. Add enough water to the casserole, and add the ribs, ginger slices and scallions. Cover and bring to a boil. Turn to low heat and keep the noodle soup slightly boiling for about 40 minutes to an hour. Add corn and carrots and continue to cook for about half an hour. Before turning off the fire, add salt from 10 to 15 minutes, and sprinkle the onion before taking out the pot.

Tip: When making soup, you must add enough water at a time. If you really have to add water halfway, you must also add boiling water. Try not to always open the lid to stir or watch the soup. When cooking soup, don't add salt too early. Generally, after adding all seasonings, turn off the fire for 10 to 15 minutes.

4. Lotus seed pork tripe soup

Ingredients: a pork belly, a handful of lotus seeds, two pieces of onion, a large piece of ginger, four chives and a tablespoon of pepper.

Practice: The methods of cleaning pork bellies are salt washing, noodle washing and baking soda washing. If you have it at home, it's all put away. Put the pork belly in warm water, wash it once, pour out the water, sprinkle with salt or flour, or a tablespoon of baking soda, rub it repeatedly and rinse it off. Just repeat it twice. Cut the pork belly into strips, put a tablespoon of pepper in cold water, half a piece of crushed ginger, and boil it with the pork belly on low heat. If you continue cooking for one minute, there will be a lot of dirty things. Put a tablespoon of cooking wine, boil it again, take it out and wash it. Don't soak the lotus seeds, slice the ginger. Pork tripe, lotus seeds, onion ginger and enough water are added to the soup pot. Bring the fire to a boil, and simmer until the soup is milky white. Add salt and pepper and continue to cook for half an hour. Add sesame oil and chives before cooking.

5, water chestnut pumpkin millet porridge

Ingredients: water chestnut, pumpkin, millet and glutinous rice.

Practice: Wash glutinous rice and millet, put them in an electric cooker, add appropriate amount of water, then press the porridge, peel and cut the water chestnut and pumpkin into pieces. When the rice is almost cooked, add water chestnut and pumpkin, cover and continue cooking. You can also add some sugar until the porridge is thick and rotten.