The organs to be maintained in each season are different, and the most important thing in autumn is to nourish the lungs. The lungs are extremely fragile in the autumn, and it is possible that a cold or cough can cause lung injuries. So do you know what to eat in autumn to moisturize the lungs and nourish the lungs the fastest? In fact, there are indeed many recipes for nourishing the lungs, so Xiaobian will share a few recipes that can nourish the lungs.
Chuanbei Sydney pork lung soup
Ingredients: 120 g of pig lung, 9 g of Sichuan shellfish, Sydney pear.
Directions: 1. Take the pig lung and wash the slices, boil in boiling water for 5 minutes, and then wash them with cold water. Wash and break the mother-of-pearl; Wash the peel of the pear, remove the stem and pear heart, and cut the pear flesh into small pieces with the skin. Put all the ingredients in a pot of boiling water, simmer for 2 hours, season and drink as needed.
Almond Sydney yam paste
Ingredients: Take 10 grams of almonds, 1 sydney pear, yam, Huaishan rice noodles, sugar to taste.
Directions: Soak the almonds in boiling water, remove and wash; peel, wash and cut the meat. Then put the almonds and pear kernels in a blender and stir to form a puree. With an appropriate amount of water, mix the almond puree, pear puree, yam, Huaishan rice noodles, and sugar into a paste. Pour into a pot of boiling water (about 100 ml of boiling water), stir constantly, and cook. Consume as much as you like.
Sauerkraut pork rib soup
Ingredients: Sauerkraut, ribs, vermicelli, ginger onion, star anise and cinnamon and vegetable oil and salt.
Method: Wash the ribs directly and cut into sections, cut the green onion directly, mash the ginger, and cut the sauerkraut directly into sections. Prepare the pot with water and directly boil the ribs, green onion and ginger and star anise and cinnamon under the pot. The wok is directly stir-fried with oil and the sauerkraut is directly stir-fried, and then the ribs are poured directly in. Add the sauerkraut juice and salt and cook for half an hour, then simmer the noodles in the pot.
Yam jujube glutinous rice porridge
Ingredients: japonica rice, barley, yam (dried), water chestnut, dates (dried), white sugar.
Directions: Wash the glutinous rice and coix seeds separately, soak them in cold water, and after an hour, remove and drain; Peel and wash the water chestnut and yam and pound them into powder respectively; pit the red dates, wash the spare coix seeds and glutinous rice into the pot, add an appropriate amount of cold water, put it on a high fire and cook until the rice grains blossom; put the red dates into the pot, turn the heat down and boil them into porridge; when the glutinous rice is soft and rotten, sprinkle the yam powder into the pot while stirring, cook for about 0 minutes; stir the water chestnut powder and sugar into the pot and stir well, you can serve.
The cool climate makes people have a big appetite, but eating must pay attention not to be too casual, and should be based on the premise of moisturizing. Pay attention to the maintenance of the lungs to become healthier!