Raising the yang in spring and summer is the qi of health and longevity. Spring Yang Qi is full of vitality, it is the best season of the year, and the Yang Qi of the human body will also conform to nature, upward and outward.
The sun had been shining well in recent days, and Agu often stood by the window and muttered: I want to go out and play.
Spring is the yang The simplest is to bask in the sun outside, especially the back of the body, which is a good way to replenish the body's yang.
This spring is special, can not go out to dry, Grandma moved a small stool, sitting on the balcony to dry, is also very good.
Yangyang also refers to the nourishing heart and liver two yang organs, spring is to nourish the liver, summer to nourish the heart.
"Remembering the Inner Rules": "Spring is more sour, summer is more bitter, autumn is more spicy, winter is more salty, and the tune is smooth and sweet." "This refers to supplementing according to the peak qi of the season in the four seasons, the liver qi in summer is more acidic, the summer heart is strong and bitter, the autumn lung qi is more spicy, and the winter kidney qi is more salty.
Sun Simiao also said: "Spring less acid increases sweetness, summer less bitterness increases hardship, autumn less bitterness increases acid, winter less salty increases bitterness, four seasons less sweet and salty" Here is to assist the weakening qi in each season.
Spring liver qi will be able to overcome temper, to eat more sweet to supplement the temper, summer heart fire will be ke lung qi, to eat more xin to supplement lung qi, autumn lung qi will be ke liver qi, to eat more acid to supplement liver qi, winter kidney qi will be kexin qi, to eat more bitter to supplement the heart qi.
At this time, many people will be confused, so how should we eat it, in fact, it is very simple, no matter which season, sour, bitter, sweet and salty, five flavors to eat a little, but do not eat too much.
This year, because of the epidemic, in addition to nourishing the liver, everyone has more care for the lungs. Spring is sparse and dispersed, so for the lungs, it is also good to eat more foods that promote lung qi.
During the entire epidemic in our family, the most eaten fruit was kumquat.
Kumquat in the "Diet Recipe" and Ganwen. Awakening the spleen, breathing, dissolving phlegm, quenching thirst, quenching food, relieving fermentation (drunk and delirious).
The "Illustrated Catalogue of Chinese Medicinal Plants" says that kumquat can cure "chest cramps and pain".
Kumquat peel contains volatile aromatic oils, the components of which are lemon terpenes, hesperidins, fatty acids, which have a milding stimulating effect on digestion and aid digestion.
In modern research, kumquat has a good effect on preventing blood vessel rupture, reducing capillary fragility and permeability, and slowing down arteriosclerosis, kumquat can produce two-way regulation of blood pressure, and it is very beneficial for patients with hypertension, arteriosclerosis and coronary heart disease to eat.
In addition to kumquat boiled fruit tea, I recently made kumquat sauce and deliberately put the bergamot.
Bergamot is a bergamot that combines all the benefits of tangerine peel and green peel. Moreover, the effects of the bergamot on liver thinning, qi, spleen management, pain relief, and swelling relief are not weak.
The bergamot does not have the dryness of the tangerine skin, nor the fierceness of the green skin, can perform qi to thin the liver, can also perform qi and spleen, can not only reduce swelling, but also relieve pain, and at the same time can dry and humidify phlegm.
Whether it is chest swelling pain caused by hepatic depression and stagnation, abdominal congestion, or swelling and pain caused by spleen and stomach stagnation, vomiting and eating less, or coughing up phlegm for a long time can be used.
Of course, to make this kumquat sauce, there is no bergamot, you can use tangerine peel, green peel instead of Ha.
Kumquat bergamot sauce, I made it at the same time as the kumquat cake, the first half of the two methods are the same, but the kumquat cake has more steps, I send these two methods together, and everyone can do it according to their preferences.
Kumquat cake has a special way to eat, the last time I wrote walnuts, I said that kumquat cake and walnut eat together, kumquat cake wide in the middle of the gas, phlegm, can remove the walnut stomach phlegm.
I make less kumquat cakes, one is mainly because I think there is too much sugar, and the other is that the taste and utility are not as rich as the kumquat bergamot sauce.
Kumquat bergamot sauce and kumquat cake, you must choose the traditional kumquat, that is, the kind of fruit peel taste is more choking, do not choose crispy kumquat.
The taste of crispy kumquat is delicious, crisp and sweet, and the kumquats that our family eats every day are crispy kumquats, which can be eaten together with the skin, and it is very good to eat directly.
But making kumquat sauce and kumquat cake is still a traditional heavy kumquat, and the taste we don't like is actually more volatile aromatic oil on the peel.
make
The kumquats are cleaned and allowed to dry the surface moisture. Cut 4-5 knives longitudinally with a knife.
Pay attention to both ends when cutting. The production of kumquat cake should be left a little more, otherwise the back molding is not good. Kumquat sauce doesn't matter, it's all right.
Flatten it with a little force, so that the moisture in the kumquat will come out of the point, and the next step is good to make. Don't push too hard, don't have to squeeze very flat. There is juice to come out on it.
The kumquat is covered with sugar and placed in a glass bottle. The previous step of pressing out the juice is to dip the sugar for this step.
Leave at room temperature for 2-3 days and wait for the sugar in the bottle to melt into the picture.
Pour all the kumquat and sugar water into the pot, and then add a little more water, the total amount of water in the pot is almost less than two-thirds of the kumquat.
Bring to a boil over high heat and reduce heat to low. At this point, the kumquat sauce and kumquat cake are the same, and the later ones will start to be different.
First of all, the kumquat sauce, cook almost the color of the kumquat transparent, use a spatula or spoon, the kumquat in the pot while boiling while mashing, and then add bergamot, passion fruit, mix well.
I use fresh, sliced, put in and mixed slightly, so that the aroma of fresh bergamot is better preserved. If there is no fresh bergamot, you can use the bergamot to dry it, put it in advance, and cook it for 3-5 minutes.
With tangerine peel or green peel, you can put it down and cook it with kumquat at the beginning.
Passion fruit can be put according to their own preferences, I put 3 passion fruit pulp, increase the aroma, but also make the taste of kumquat sauce richer.
The finished kumquat sauce, after cooling, put into a glass sealed jar and refrigerate for storage.
You can take a spoonful every day, brew it directly with warm water, eat it as jam, and brew it with other fruit teas or boil fruit tea and put some in sweet soup.
The next steps of the kumquat cake: the kumquat in the pot is boiled over low heat, when the kumquat is cooked transparent, start to pay attention to the turning, boil until the sugar water in the pot is almost gone, and the surface of the kumquat has a little bit of burnt yellow turn off the heat.
The kumquat is taken out and placed on the mesh plate, flattened with a spoon, and during the process of squashing, the orange core can be removed.
Place in a food dryer at 80 degrees and dry for 4 hours. No dryer can oven, choose hot air function, 80-100 degrees, time 2-3 hours.
There is still a difference between the temperature of the oven and the dryer, and everyone should pay more attention to the time when using the oven.
Dry to your favorite taste.
Baked kumquat cake, very beautiful and can be eaten directly.
You can also dip a layer of white sugar on the surface, so that it will be better to store and will not stick to each other.
In addition, after wrapping the sugar, the kumquat cake should also be placed in a sealed jar and refrigerated in the refrigerator, so that the surface sugar will not melt.
I don't make much kumquat cake, give Agudang snacks to eat.
I prefer kumquat bergamot sauce, today I am writing this article, drinking kumquat bergamot sauce with roses brewed tea, brewed several times, and a faint fragrance.