Antipyretic and anti-stagnation Is recommended for white radish Huaishan fan bone broth

Main effect: antipyretic and stagnant

Recommended people: This winter health care soup is suitable for the general population, especially those who have less activity in winter and have stomach distention.

Ingredients: half a radish, 200 grams of iron rod Huaishan, 500 grams of fan bones, 3 slices of ginger, more than 10 goji berries (3 to 4 people).

Preparation method: white radish, iron rod Huaishan peeled and cut into pieces for later; fan bone chopped after washing flying water, and then put into the pot with ginger, white radish and Huaishan, add a little vinegar, add 1500 ml of water, boil on high heat and reduce the heat for 45 minutes, add salt to taste.

Featured comments: "Spring is born and summer is long, autumn harvest is hidden in winter." "This is the law of nature, and it is also the health secret of the ancients." Winter weather is cold, yang qi from the outside to the inside, in a state of collection, the yang in the body is relatively sufficient, coupled with the winter everyone likes to eat warm food to warm up, so it is easy to cause "yang in the inside, the stomach is hot" situation.

There is a folk saying: "Eat turnips in winter and eat ginger in summer." "The radish here specifically refers to the white radish, the white radish taste is sweet and cool, has the effect of eliminating phlegm, the effect of the lower qi, can clear the heat, eliminate food and swelling, and can also supplement the daily dietary fiber required by the human body to prevent constipation." And autumn and winter should nourish yin, yam ganping, tonic qi without stagnation, nourishing yin without greasy, is the best ingredient for raising yin in winter.

In addition, because the barrel bone contains bone marrow, the fat content is high, and it is easy to hinder the spleen and stomach transport, so the fan bone is a better choice for people who have too much to supplement and cause gastrointestinal discomfort.

Recommendation: Department of Clinical Nutrition, Guangdong Provincial Hospital of Traditional Chinese Medicine