◆ Pumpkin and mung bean soup
The main formula is 30 grams of mung bean, 50 grams of pumpkin, a little salt and 200 ml of clear water.
The production process includes: washing dried mung beans, adding a little salt while the water is still wet, mixing well, pickling for 3 minutes, and rinsing with clear water; Peel the pumpkin, remove the pulp, wash it with clear water, and cut it into 2 cm square pieces for use; Put water in the pot and bring it to a boil. First, boil the mung beans for 2 minutes, then pour in a little cold water, and then cook them. Then put the pumpkin pieces in the pot, cover them, and cook them with slow fire for about 30 minutes until the mung beans bloom.
Analysis of nutritional components Heat energy 105 kcal, protein 7.25g, fat 0.15g, carbohydrate 0/8.65g, dietary fiber 0/.35g, calcium 29.5mg, phosphorus 0//kloc-. According to Director Hong, the soup is sweet and cool, rich in protein, calcium, phosphorus, iron and vitamins, and has the effects of clearing away heat and toxic materials, quenching thirst, inducing diuresis to reduce swelling and improving eyesight. People who are afraid of cold and have a stomachache can drink it. Diabetic patients can also choose this soup, but it should be part of the total energy intake.
◆ Pumpkin and plum beverage
The main formula is 20 grams of plums, 50 grams of pumpkins, 25 grams of fruits and 200 ml of clear water.
Production technology: peel the pumpkin, remove the pulp, wash it with clear water, cut it into pieces about 1 cm square, blanch it with water and let it cool for later use; Boil a pot of water, beat the juice with boiling water, scald the plums with boiling water, discard the water for scalding the plums, and pour the plums into the juice for soaking; After the juice is cooled, put the cold pumpkin pieces into the juice and drink.
The analysis of nutritional components showed that the heat energy was B65438+C46.6 kcal, protein was 0.35 g, fat was 0.20 g, carbohydrate was 25.80 g, dietary fiber was 0.35 g, calcium was 47.7 mg, phosphorus1.7mg, iron was 2.5 mg, and carotene1.3. Director Hong said that the pumpkin plum beverage is sweet and delicious, rich in calcium, iron, vitamin C and other nutrients, and has health care functions such as diminishing inflammation, relieving summer heat, promoting fluid production to quench thirst, stopping diarrhea and stopping dysentery. However, it is not suitable for diabetics and those who are afraid of cold.
Jiegua Carassius auratus soup smells sweet and delicious, and has the effects of strengthening the spleen and stomach, eliminating summer heat and dampness, and clearing away dampness and turbidity, which is just right for the current soup. The holly bark is cold, sweet and light, and it can clear away summer heat and damp when entering the spleen and stomach; Crucian carp (Carassius auratus) is one of the freshest and sweetest meats in river fish. It is warm and sweet in nature, and enters the spleen, stomach and kidney meridians. It has the functions of warming the middle warmer, invigorating the stomach, nourishing yin and tonifying the kidney, strengthening the brain, removing evil nuclei and toxic substances, promoting blood circulation and detumescence, clearing away heat and toxic substances, and dredging the pulse and promoting lactation.
The combination of the two has the functions of warming the middle warmer, invigorating the stomach, eliminating dampness and promoting diuresis.
Ingredients: 500g of zucchini, 0/~ 2 strips of crucian carp/kloc-(about 500g ~ 600g), and 2~3 slices of ginger.
Cooking method: scrape off the skin, wash and cut into pieces; Scaled crucian carp, cut open, eviscerated, washed, put in oil pan, and decocted with slow fire until slightly yellow. Then put it into an earthenware pot filled with ginger, add 2000 ml of clear water (about 8 bowls of water), boil it with strong fire, change it to slow fire for about 1.5 hours, and add a proper amount of salt and a little crude oil. This amount can be used by 2~3 people, and zucchini and crucian carp can be picked up and mixed with soy sauce and raw oil for dinner.
● Braised crucian carp with Herba Artemisiae Scopariae and Herba Hedyotidis Diffusae
Efficacy: clear liver and dry dampness.
Ingredients: 20 g of Herba Artemisiae Scopariae, 20 g of Herba Hedyotidis Diffusae, crucian carp 1 piece (about 400-500g), lean pork100g, 2 candied dates and 3 slices of ginger.
Herba Artemisiae Scopariae is flat in nature, slightly cold and bitter in taste, and has the functions of clearing away heat, promoting diuresis, reducing jaundice, lowering blood lipid and blood pressure. Hedyotis diffusa is cool and sweet, and has the functions of clearing away heat and removing blood stasis, eliminating carbuncle and detoxifying. Carassius auratus can harmonize gastrointestinal tract, dredge yin and promote diuresis, and warm middle warmer and lower qi. It is compatible with candied dates that stimulate the appetite and strengthen the spleen, so that it is neither cold nor cold, and it can also dispel dampness and strengthen the spleen.
Cooking: soaking, cleaning and removing the core of candied dates; Slaughter crucian carp and stir-fry until slightly yellow. Put ginger in a earthen pot, add 2,500ml (10 bowl) of water, cook for 2 hours on high fire, and add salt and oil. Suitable for 3-4 people.
● Fresh Smilax China China Canzhu Monthly Exhibition
Efficacy: eliminating dampness and strengthening spleen. Ingredients: 250g of fresh Smilax glabra, 500g of pork and 3 slices of ginger.
It is well known that dried Smilax glabra is used to cook soft-shelled turtles, and the fragrance of fresh Smilax glabra is more delicious and mellow. Fresh Rhizoma Smilacis Glabrae is flat in nature and sweet in taste, which is beneficial to the function of strengthening the spleen and neutralizing the stomach. For example, Compendium of Materia Medica says that it can "strengthen the spleen and stomach, strengthen bones and muscles, dispel wind and remove dampness, benefit joints and stop diarrhea".
Cooking: Wash fresh Smilax glabra. Slice; Wash and cut into pieces at the pig month show. Add ginger to the pot, add 2500ml (10 bowl) of water, boil over high fire for 2h, and add salt. Suitable for 3-4 people.
Low kapok stewed water snake
Efficacy: eliminating dampness and detoxifying, dredging meridians.
Ingredients: kapok 18g, round meat 15g, water snake 400g, lean pork 150g, and 3 slices of ginger.
Kapok is a medicine for eliminating dampness, which is cool, sweet and light, and can clear away heat and promote diuresis, detoxify and stop bleeding. Water snake can tonify qi and blood, strengthen bones and muscles, dredge meridians, dispel wind and eliminate phlegm, and nourish skin. It is more mellow and delicious when combined with candied dates that benefit qi and promote fluid production, moisten lung and strengthen spleen, and lean pork that nourishes yin and tonifies marrow.
Cooking: soak kapok and round meat and wash; Wash water snake and lean pork, cut into sections and pieces, boil in boiling water for a while, and then wash. Put ginger in the pot, add 2500 ml of water (10 bowl), cook over high fire for 2 hours, and add salt to drink. Suitable for 3-4 people.
Low Fritillaria Fritillaria jellyfish pork lean broth
Efficacy: eliminating phlegm and dampness, stopping nasal snoring, eliminating phlegm and promoting fluid production. Ingredients: Bulbus Fritillariae Cirrhosae 12g, jellyfish skin 80g, lean pork 200g, and ginger 3 slices.
When spring is wet and sleepy, people who snore heavily snore heavily at this time; People who snore less at ordinary times also have this time. Snoring is mostly caused by excessive phlegm or obesity. Fritillaria cirrhosa is a famous expectorant and antitussive drug, which has the effects of clearing away dryness and phlegm, resolving stagnation and clearing heat, moistening lung and relieving cough. When stewed with jellyfish, it has the functions of resolving phlegm, smoothing lung qi and stopping nasal snoring.
Cooking: wash Bulbus Fritillariae Cirrhosae and jellyfish skin respectively, soak them slightly and dry them; Wash the lean pork. Add ginger into the pot, add 1750 ml water (7 bowls), boil over high fire for1.5h, and add salt. Suitable for 2-3 people.