We all know that "medicine is toxic in three ways", but if we want to live well, we should take as little medicine as possible. Since ancient times, there has been a saying in our country that "medicine and food are homologous", that is, these foods are not only edible, but also have medicinal functions.

In Sun Simiao's book Qian Jin Yao Fang in the Tang Dynasty, there was a special chapter on "Food Treatment". He emphasized that targeted food should be selected for treatment after the cause was clarified.

Nowadays, there is no clear boundary whether many foods are medicinal materials or foods, such as longan, jujube, walnut and sesame, which are medicinal materials in Chinese medicine prescriptions and delicacies on the table of ordinary people in the kitchen. Some people eat bird's nest and sea cucumber as supplements, but they are still weak as weak willows. Some people are eating radishes and cabbages. It's good to have a cold in their seventies and eighties and drink it for a day.

It can be seen that there are many ways to eat, and you can't eat it indiscriminately, because each food has its own characteristics, and you should eat it properly according to your own physique. "Eating right is tonic, eating wrong is weak." Today, I will share with you nine foods with the same origin of medicine and food. They are both medicinal materials and delicious food, so you should eat them properly.

1. Jujube

As the saying goes, "If you eat three dates in a solar eclipse, you will live forever". Jujube is rich in nutrients and contains vitamin C and carotene, which can improve human immunity. Usually, you can make tremella jujube porridge, jujube honey water, jujube stewed chicken soup and so on.

ingredients: red dates, black rice, water starch

seasoning: white sugar

1. Prepare ingredients: about two or two pieces of black rice cooked in advance, a handful of red dates, and two eggs for later use. First, remove the stone from the red dates, cut them into thin slices, put them into a small bowl, beat the eggs into the bowl, separate the yolk from the egg white, and put them into two bowls respectively, and put them into a bowl filled with egg white.

2. Boil it: add a proper amount of water into the pot, add about 31g of white sugar, and when the water boils, pour in black rice and red dates, turn it over with a spoon several times, hook in a spoonful of water starch, and when the soup is thick and sticky, remove the heat from the pot, stir it constantly with the spoon, and pour the egg whites into the pot evenly. After boiling, turn off the heat and put them into the pot.

2. Lycium barbarum

Lycium barbarum can be eaten in many ways, not only by soaking in wine, soup and porridge, but also by soaking in water to make into health products, food and so on.

ingredients: Sydney, red dates, Lycium barbarum, ginger

seasoning: rock sugar

1. Preparation ingredients: two washed Sydney, remove the inner core with a fruit knife, take a small pot, put six red dates and a small handful of Lycium barbarum, then prepare a small pot, put a small handful of rock sugar for later use, cut a small piece of ginger into ginger slices, and put the rock sugar in it.

2. put Sydney in the casserole, then put red dates, medlar and rock sugar in the core of Sydney, add ginger slices and add appropriate amount of water.

3. Stew: Bring to a boil with high fire, cover the pot, and simmer for 31 minutes after the water is boiled.

after 4 or 31 minutes, open the lid, take out the stewed rock sugar Sydney, put it into the soup basin, and serve it.

3. Mung beans

In Compendium of Materia Medica, Li Shizhen called mung beans "a good fruit that really helps the world". Mung beans are sweet in taste and cool in nature. Drinking them in summer can prevent heatstroke and clear away heat. If teenagers who are attending school at home often get acne, it is appropriate to drink some mung beans.

1. Preparation of ingredients: put 111g of mung beans in the bowl, add a proper amount of clear water, wash it clean, then soak it in clear water for two hours, prepare a small piece of tremella into the bowl, and also soak it in clear water for two hours, and put a handful of rice into the bowl for the same two hours.

2. Boil it: After two hours, take out the tremella and cut it into small flowers for later use. Add appropriate amount of water into the casserole, pour in mung beans and rice respectively, and boil it over high fire. Turn the fire down and continue cooking for 21 minutes, stirring it with a spoon several times in the middle to avoid rice sticking to the pot.

After 3 or 21 minutes, the mung beans and rice have been boiled, then add the tremella and continue to cook for 11 minutes.

4. After the tremella is boiled out of colloid, add some crystal sugar according to your own taste. After the crystal sugar melts, add a handful of Lycium barbarum, stir it with a spoon for a few times, and then turn off the fire.

4. Peanuts

Peanuts are common snacks in our daily life, which can be used to make soup and porridge. Middle-aged and elderly people should try to avoid high-temperature frying, use cold salad, boiled water or plain peanuts, and control them to 5-6 capsules a day. Obese people should reduce their consumption.

ingredients: taro, peanuts, green peppers, ginger, green onions, coriander, starch, eggs, custard powder

seasoning: salt, sugar, chicken powder, Donggu soy sauce, sesame oil

1. Prepare ingredients: peeled taro, about 411g, cut into hob pieces, and put into a pot, with a small piece of ginger.

2. Half of the green pepper is cut into strips, then diced, and put into the pot. Half of the red pepper is cut into red pepper granules, which are put together with the green pepper for color matching. A handful of peanuts are put into the pot for later use.

3. Beat an egg into the taro bowl, stir well, grab a little custard powder, grab and stir well, and then add a proper amount of corn starch and mix well.

4. Oil the peanuts: Add cooking oil from the pan, pour in peanuts, push them continuously with a spoon, and fry for 2 minutes on low heat. When you hear the cracking sound of peanuts, turn off the heat and take out the oil control.

5. Oil the taro: Add cooking oil into the pot. When the oil temperature reaches 41%, add the mixed taro. It is best to put the taro into the pot one by one to avoid adhesion. After all, turn it over with a colander for a few times to remove the floating starch lumps, and then turn it over with a spoon for a few times to heat the taro evenly. When the taro skin is golden and crisp, take out the oil control.

6. After the peanuts are cooled, peel off their coats, crush them with a knife, and put them in a pot for later use.

7. Stir-fry: add a little cooking oil to another pot, add onion and garlic until fragrant, add a tablespoon of clear water, add 3g of oyster sauce, stir and melt, add fried taro, add 1g of salt, 1g of sugar, 1g of chicken powder and 5g of Donggu soy sauce, and stir and melt.

8. Simmer on medium heat for 5 minutes, add green and red pepper, turn it with a spoon for a few times, hook in a little starch, stir it for a few times, pour in a little bright oil, stir it evenly, then turn off the heat and put it on a plate. Finally, sprinkle with chopped peanuts and garnish with a little coriander, and serve.

5. Lotus root

Lotus root itself has a crisp taste, which can be eaten raw and stewed in soup. Its flowers, fruits, roots and leaves can be used as medicinal materials, which has a nourishing effect. Some friends even go to shops to buy lotus root powder for eating, which is a good nourishing product.

1. Prepare ingredients: peeled lotus root, half green pepper, half red pepper and a small piece of ginger. The following seasonings are used: salt, sugar, white vinegar, monosodium glutamate water, sesame oil and scallion oil.

2. First, repair the periphery of the lotus root neatly, so that it is more convenient to change the knife. Then, cut it into thin slices and put it on a plate for later use. First, cut a piece of ginger into slices, then cut it into filaments. Finally, change the knife and cut it into Jiang Mo, and put it into a pot.

3. Half of the green pepper is peeled, first cut into strips, then cut into green pepper granules, and put it together with Jiang Mo. Half of the red pepper is peeled and cut into red pepper granules, and put it in a pot with green peppers for color matching.

4. Water the lotus root: add a proper amount of clean water and 5g of white vinegar from the pot, so as to prevent the lotus root from turning black in the process of blanching. When the water is boiled, add lotus root slices, turn them with a spoon several times to make the lotus root slices evenly heated, blanch for one minute, then pour them out and cool them, and then pour the water into a dish for later use.

5. seasoning: add 2g of salt, 5g of white sugar, 15g of monosodium glutamate water, 15g of white vinegar, 21g of scallion oil and 3g of sesame oil to a pot filled with green peppers, and stir to melt.

6. finally, pour the prepared juice evenly on the lotus root slices and serve.

6. Almonds

Almonds are rich in protein, sugar, dietary fiber, vitamins, calcium and other minerals. Almonds are especially suitable for middle-aged and elderly people. Eating a few almonds a day is not easy to forget things.

7. Garlic

Garlic has always been a good product of "medicine and food homology" in Chinese medicine. As the saying goes, "Eat onion, ginger and garlic well, and the illness will be less than half". Garlic has a strong spicy taste. It is generally used as a seasoning for cold salad in summer, and it is generally recommended to eat 3-5 grams of raw garlic.

ingredients: mung bean sprouts, carrots, parsley, garlic

seasoning: salt, monosodium glutamate, sugar, soy sauce, balsamic vinegar, red oil, scallion oil

1. Prepare ingredients: 411g mung bean sprouts, put them into a pot after cleaning, and half carrots, first cut into thin slices, then cut into even filaments, and put them together with bean sprouts.

2. Soak the mung bean sprouts in water: add a proper amount of water from the pot, add a little vegetable oil to increase the brightness of the ingredients. When the water boils, add shredded carrots and mung bean sprouts, turn them with a spoon several times to make the ingredients evenly heated, blanch them for one minute, then pour them into a colander to control the water, and then pour them into a vegetable mixing basin with cold water.

3. seasoning: put chopped green onion and minced garlic in the pot, add 2g of salt, 1g of monosodium glutamate, 1g of sugar, 5g of light soy sauce, 5g of aged vinegar, 3g of red oil and 3g of scallion oil, stir them evenly with chopsticks, and serve them on a plate.

8. Red beans

Red beans are called "Valley of the Heart" by Li Shizhen, which is a typical high-potassium food with a high content of protein. Friends who look pale can eat red bean porridge, and friends who are obese in the lower abdomen can drink red bean barley water.

1. Preparation of ingredients: add 1.51g of red beans to the bowl, wash with clear water, then add clear water and soak for 2 hours.

2. Prepare half a root of Chinese yam, first peel it off, then cut it into hob blocks, put it in a bowl, and add a proper amount of water to avoid oxidation and blackening of Chinese yam. Prepare six red dates, put them in a basin, and soak them in a proper amount of water.

3. Boil: Add a proper amount of water to the casserole, bring it to a boil over high fire, add the soaked red beans after the water boils, stir with a spoon for a few times, cover the pot, and cook over low heat for 31 minutes.

after 3 or 31 minutes, the red beans have been boiled and blossomed, then add yam and red dates and continue to cook for 11 minutes.

4. Then add 5 crystal sugar, stir with a spoon, and cook on low heat for 5 minutes. When all the crystal sugar is melted, you can turn off the heat and take off the pot. Then put the yam and red bean porridge into a bowl and serve delicious.

9. Yam

Yam tastes soft, glutinous and sweet, which can enhance the body's immunity. Studies show that people who eat yam regularly look younger and stronger.

1. Prepare ingredients: half a yam, first peel it off and cut it into oblique sections, then cut it into rhombic slices with a knife. Prepare a handful of auricularia auricula, soak it in warm water in advance, cut half a green pepper into rhombic slices, cut half a red pepper into slices, cut a few garlic slices, cut ginger into ginger slices, and put them into a basin for later use.

2. Water the ingredients: add a proper amount of water to the pot, a little vegetable oil, and half a spoonful of white vinegar to prevent the yam from being oxidized and blackened. After the water boils, put the yam tablets into the mountain, blanch for about 31 seconds, pour in the green pepper and fungus, continue blanching for 31 seconds, take out the water and put it on the plate.

3. Stir-fry for seasoning: add cooking oil, stir-fry small ingredients, then pour the ingredients after blanching, stir-fry quickly for a few times, and pour in a little water to start seasoning: add salt, monosodium glutamate, sugar and chicken essence, stir-fry evenly, hook in water starch, pour in Xu Ming oil, stir-fry evenly and serve delicious.

Chinese medicine has a theory of "medicine and food are homologous" since ancient times. Many foods in the kitchen are also medicinal materials, which can also prevent and treat diseases. Middle-aged and elderly people should eat these nine kinds of foods appropriately according to their own actual situation, and remember to eat more vegetables and less foods with high purine in daily life.