Symptoms: Eating seafood, afraid of cold
When it comes to a small holiday, people often can't help but want to go out for a walk, especially the seaside, where there are all kinds of seafood, not only complete variety, but also fresh and affordable. However, seafood is not an ordinary ingredient after all, there is a risk of allergies, and it is cold in nature, and eating too much can easily cause gastrointestinal discomfort. In order to enjoy the freshest flavors, many seafood is also made into dishes that are pickled or sliced raw. Elderly people and children with weak stomachs should be more careful of indigestion and other problems after eating. When enjoying seafood, it is recommended that everyone drink perilla ginger tea, which can reduce gastrointestinal discomfort and should be urgent.
Trick: Perilla ginger tea
[Ingredients] 15g of perilla leaves (dry), 5~6 pieces of ginger (1~2 servings).
【Method】Wash the perilla leaves and ginger and put them in a health pot, add an appropriate amount of water, boil over high heat and then boil for about 10 minutes. When it is inconvenient to decoction, you can also use boiling water to soak for 30 minutes.
Reason: Perilla leaves + ginger, work together to dispel cold and dampness
Why are seafood so susceptible to stomach damage? This is because they are produced in icy seawater, which is often cold in nature. To deal with gastrointestinal problems caused by seafood, Chinese medicine can be said to be familiar with the way, mainly to warm the stomach, dissipate cold, and dissipate dampness.
Perilla leaves have a pungent taste and warm nature, which can very gently guide the water and dampness in the spleen and stomach to disperse; at the same time, the purple-red color helps to attract the medicinal power into the blood veins, so it also has the effect of promoting qi and blood, and relieving abdominal pain; in addition, it also has the effect of detoxifying fish, shrimp and crabs, and is also helpful for preventing allergies. However, in order to better ward off the cold, the temperature of perilla leaves is still weaker. The addition of ginger makes up for the shortcomings of perilla leaves. Its color is yellow into the spleen and stomach, spicy and warm, a mouthful of ginger soup under the stomach, warm from the inside to the outside. Moreover, perilla leaves and ginger have a good effect on removing fish and greasy, which is too good for seafood dinners.
Content Sources:
People's Medical Publishing House published "There is a "Medicine" prescription in the kitchen
Editor-in-Chief of the book:
Lu Chuanjian, chief physician and professor of Guangdong Provincial Hospital of Traditional Chinese Medicine
Guangdong Provincial Hospital of Traditional Chinese Medicine, Guo Jie
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