Chinese medicine often says that "the spleen and stomach is the foundation of the day after tomorrow", the meaning of this sentence is that the spleen and stomach play a very important role in the body, the source of physical health is nutrition, and the spleen and stomach is the key to the body to deliver nutrition, only digestion and absorption, in order to nourish the whole body, to ensure the health of the body, and the summer weather is hot and humid, the hot and humid weather is easy to hurt the spleen and stomach, coupled with frequent high temperatures, people are prone to cold, often eat some raw and cold food, resulting in weak spleen and stomach, bad spleen and stomach will have poor appetite, Over time, it has a certain impact on the health of the body, so it is recommended that everyone seize the good opportunity to nourish the spleen and stomach in the summer, often eat 6 kinds of spleen and stomach favorite food, eat the fragrant body stick, let's take a look at it.
1. Barley
Recommended recipe: Barley mung bean lotus seed porridge
Ingredients: lotus seeds, mung beans, barley, honey or sugar
Detailed preparation of barley mung bean lotus seed porridge:
(1) First wash the ingredients separately, soak the mung beans and lotus seeds in hot water for 30 minutes, put the barley into the pot, slowly fry over low heat to turn yellow, then remove and cool for later.
(2) Put all the ingredients in a casserole dish, add more water, bring to a boil over high heat, cook slowly for 30 minutes, and when the barley is boiled and blossoming, add an appropriate amount of honey or sugar to adjust the taste.
Food tips: barley is cold and cold, you can first put the barley into the pot and fry it slightly yellow, the function can take out the coolness, and the spleen can also be strengthened.
2. Yam
Recommended recipe: Yam stewed pigeon
Ingredients to prepare: iron stick yam, pigeon, ginger, goji berries, red dates, salt, cooking wine
Detailed preparation of yam stewed pigeons:
(1) First cut the ginger into thin slices, soak the goji berries and red dates in water and wash them for later, peel the yam and cut into thick slices, soak in vinegar water to prevent oxidation.
(2) The pigeons dispose of the internal organs, clean the bruises in the stomach, wash them, put ginger slices and cooking wine into the pot under cold water, boil out the foam and then fish out and wash.
(3) Put the pigeons in a casserole dish, add ginger slices, goji berries and yam slices, bring to a boil on high heat, change to low heat and simmer for 40 minutes, add salt to taste, cook for another 5 minutes and then serve.
Food tips: when peeling yam, be careful not to touch the juice to the skin, otherwise it will be red and itchy, if it is red and itchy, you can soak it in hot water, and smear it with white vinegar to relieve the itch; The cut yam is soaked in vinegar water to prevent oxidation and blackening.
3. Pork belly
Recommended recipe: Lotus seed pork belly soup
Ingredients: pork belly, lotus seeds, white pepper, ginger, red dates, goji berries, ginger, salt, cooking wine, flour, white vinegar
Detailed preparation of lotus seed pork belly soup:
(1) Wash the lotus seeds, dates and goji berries with water and prepare the ginger slices.
(2) Put the pork belly into the basin, add flour, white vinegar and a small amount of water, scrub back and forth with your hands, wash it, turn over the other side to continue scrubbing, and then rinse it with cold water.
(3) Add water to the pot, put the pork belly into the pot, add ginger slices and cooking wine, boil for another 5 minutes, cook until the pork belly shrinks and fishes out, let cool and cut into pork belly slices.
(4) Put the pork belly and other ingredients together in a casserole dish, bring to a boil on high heat, reduce the heat and simmer for an hour, and then add salt to taste before the pot comes out.
Food Tips: Pork belly should be scrubbed with white vinegar and flour to remove the odor in the pork belly; If you are in a hurry, you can also use a pressure cooker to simmer for 20 minutes, which saves time.
4. Xiaomi
Recommended recipe: Millet meatballs
Ingredients: millet, pork foam, ginger foam, diced carrots, diced shiitake mushrooms, salt, soy sauce, chicken essence, white pepper, sesame oil
Detailed preparation of millet meatballs:
(1) Wash the millet first, soak it in hot water for 20 minutes, drain the water and put it in a bowl for later.
(2) Mix the pork foam: put the pork foam in a bowl, add salt, soy sauce, chicken essence, white pepper, sesame oil, ginger foam, diced carrots and diced shiitake mushrooms, stir clockwise with chopsticks and let stand for 15 minutes.
(3) Put the marinated meat into balls, stick a thick layer of millet on the outside, neatly place it on the plate, steam it in a steamer for 20 minutes after boiling water, sprinkle a little green onion and sit down to garnish it when you come out of the pot.
Food tips: After the millet is washed, remember to soak it in hot water, and the steamed millet balls will be softer and sweeter; Stir in one direction when mixing the filling, and the meat filling is more smooth.
5. Beef
Recommended recipe: Spicy stir-fried beef
Ingredients: beef, parsley, green red pepper, ginger, garlic, salt, soy sauce, oyster sauce, chicken essence, sugar, rice wine, starch
Detailed preparation of small stir-fried beef:
(1) Wash and cut the parsley into segments, wash the green red pepper and cut it into chili rings, chop the ginger and garlic into foam, put it in a bowl and set aside.
(2) After the beef is washed, cut into small slices horizontally, put it in a bowl, add salt, soy sauce, rice wine, oyster sauce, starch and mix evenly, pour in a little cooking oil to seal the pulp, and marinate for 15 minutes.
(3) Put a little cooking oil in the pot, add the marinated beef and quickly slip it out, fry until it is 7 ripe, and quickly serve.
(4) Leave a little bottom oil in the pot, add ginger and garlic to fry until fragrant, then add beef slices, green and red peppers and parsley segments, then add a little soy sauce, oyster sauce, chicken essence, sugar for seasoning, stir-fry quickly over high heat and then out of the pot.
Food Tips: When marinating beef, do not put cooking wine, otherwise there will be a taste of fermentation; When the beef is slippery, it can be served with a slight change of color, and it is easy to become old after frying for too long.
6. Crucian carp
Recommended recipe: Crucian carp soup with radish goji berries
Ingredients: Crucian carp, white radish, goji berries, ginger, shallots, salt, chicken essence, cooking wine
Detailed preparation of crucian carp soup with radish goji berries:
(1) Wash the white radish first, cut into thin strips, cut the ginger into thin strips, cut the shallots into green onions, rinse the goji berries with water, and put them in a bowl for later.
(2) Cut the purchased crucian carp from the fish belly, clean the black film in the belly, put a flower knife obliquely on the fish, put it on the plate and add cooking wine and ginger shreds, spread evenly on the fish, and marinate for 15 minutes.
(3) Wipe the marinated crucian carp with kitchen paper, heat the oil, put it in the pan and fry until golden brown on both sides, add ginger shreds, cook on high heat until the soup is milky, then add shredded radish, goji berries, salt and chicken essence, continue to cook on high heat for 10 minutes, and finally sprinkle with green onions to put out.
Food Tip: The black film in crucian carp belly must be cleaned up, which is also the main source of fishy taste; When frying fish, heat the oil in a pan until the pan smokes, or add some salt so that the skin will not break when frying the fish.
Warm reminder: As the saying goes: "summer nourish the spleen and stomach, autumn and winter are not guilty", summer is the golden season for conditioning the spleen and stomach, it is recommended that you often eat these 6 kinds of spleen and stomach favorite food, raise a good body for summer.