Now is the season of high incidence of influenza A and mycoplasma, two days ago, I swiped a video on a certain platform, saying that this year's Spring Festival is the peak period of influenza A, because during this period, the population movement is frequent, which can easily cause large-scale infection.
Regardless of whether this news is true or not, we still have to do the protective measures we should do, at least to strengthen indoor air flow, improve our own immunity level, and improve immunity, in addition to moderate exercise, you can also start from the aspect of dietary therapy.
It is both a fruit and a medicine, the vitamin C content is 4 times that of kiwifruit, in the middle of the cold, cough is always indispensable, especially before going to bed and after getting up every day, the cough is more serious, it is very uncomfortable, so many people hope that the cough can be good quickly after a cold.
Here it is recommended that you can try to eat it, it is more moisturizing than Sydney, more than horseshoe, middle-aged and elderly people eat it 3 times a week, good for cough, promote digestion, and eat more recently.
1. Amla fruit
Recommended recipe: Pickled amla
Main ingredients: amla, dried chilies, garlic, rock sugar
Here's how:
1. Prepare some amla fruit, put it in a large basin, add a lot of water, scrub it clean with your hands, wash it all, and then control the water and take it out, and put it aside to dry the water.
2. Prepare a waterless and oil-free glass jar, put the dried amla fruit into it, and then add a few garlic cut in half.
3. Next, add 2 dried chili peppers, a few pieces of rock sugar, pour in 2/3 of light soy sauce, 1/3 of the cold white boil, cover the lid, put it in a cool place, and soak for a week.
4. After a week, you can open the lid and start eating, so that the emblica fruit can be the favorite of young people, put it in a cool place and save it for a year, and it will not be bad for a year.
Recommended recipe: Amla bone broth
Main ingredients: amla fruit, fan bone, wolfberry, ginger
Here's how:
1. Prepare some fresh amla fruit, wash it, put it on the board, and crush it with a knife, so that it is easier to taste, and after processing, put it aside for later use.
2. Prepare a fan bone, cut it into pieces, put it under the faucet and clean it, after washing, control the water for it and take it out, and put it aside for later use.
3. Get out of the pot, add a lot of water, then give the bones to it in a pot under cold water, then add a few slices of ginger, a little cooking wine to remove the smell, blanch the water, and put it aside.
4. The next step is to put the blanched bones into a casserole, here is not a pot under cold water, but wait for the water to boil, and then put the bones down, so that the stewed meat will be more delicious.
5. Next, pour the crushed amla into it, as well as two slices of ginger, if there is dendrobium, you can put a little dendrobium, cover the lid, turn to low heat and simmer for an hour.
6. When the time comes, just add a little salt to taste, and finally add a little wolfberry to decorate, a cup of amla bone broth, and it's done.
7. The soup that comes out of this way is sweet and sweet, it is really super delicious, it is too dry in winter, it is the most suitable for eating it, friends who like this soup, you can collect it and try it.
Conclusion: It moistens the lungs than Sydney, is more nutritious than horseshoe, and is eaten 3 times a week by middle-aged and elderly people, which is good for cough and digestion, and has to be eaten more recently.
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