In summer, people will be affected by the weather, and may have decreased appetite, irritability, weakness and other discomforts. In summer, when the temperature rises, we sweat more, and the heat is steaming while consuming our qi and blood, which in turn affects our health. In modern society, seven out of ten people may be deficient in qi and blood, so everyone must know how to "nourish qi".
Especially for middle-aged and elderly people, as they get older, their physical functions will decline, and their body resistance will also decline. The qi and blood consumed in daily life in summer can be nourished by food supplements, so the choice of ingredients is the top priority. It is recommended to eat more of these 4 things, high nutrition and replenishment of qi and blood, in order to be healthy and spiritual.
1. Yam
Recommended dish: yam and vegetable porridge
Ingredients: yam, carrot, mushroom, lettuce, rice, egg, green onion and ginger; Salt, pepper, chicken essence, sesame oil
1. Wash and soak the rice for 1 hour, pour an appropriate amount of water into the pot, and cook for about 30 minutes.
2. Wash and peel the yam and cut it into small pieces; Carrots, shiitake mushrooms, washed and also diced; Wash the lettuce and cut into small pieces; Finely chop the green onion and ginger; Beat the eggs.
3. Put a small amount of oil in the wok, pour the minced green onion and ginger and fry until fragrant, then pour the diced carrots and diced mushrooms and continue to stir-fry for a while, and put them out for later use after the oil temperature is 60% hot.
4. Pour the rice porridge into the cooking pot, put the diced carrots and mushrooms, add the chopped yam and stir well, and cook over medium-low heat for about 2 minutes.
5. Pour egg wash into the pot, put lettuce segments, sprinkle an appropriate amount of salt, pepper and chicken essence to taste. Stir well and serve.
2. Mutton
Recommended dish: Lamb stewed with carrots
Ingredients: mutton, carrots, ginger, angelica, peppercorns, shallots; salt
1. Cut the mutton into cubes; Wash the carrots and cut them into cubes; Tie the shallots into a knot and slice the ginger.
2. Put a lot of water in the pot, put the mutton in the pot when the water is cold, turn to high heat and boil the water, and at the same time keep skimming off the soup noodle foam with a spoon (these are boiled blood foam and need to be removed).
3. Put ginger slices, green onion knots, put pepper and angelica in the seasoning bag and put them in a pot, boil over high heat, turn to medium heat and simmer, stew for about 1 hour, put carrot pieces, and continue to simmer for 30 minutes. (Do not cover the pot when simmering)
4. After the mutton pieces are stewed, sprinkle an appropriate amount of salt to taste, stir and cook for another 30 seconds to let the soup taste, and there is no problem in tasting the saltiness and then turn off the heat and remove from the pot.
3. Red dates
Recommended dish: red date millet porridge
Ingredients: red dates, white fungus, wolfberry, millet, rock sugar
1. Soak the white fungus, remove the root and tear it into small pieces; Wash the millet, then soak it in water for 30 minutes and set aside; After washing the red dates and wolfberries, soak them in water for about 10 minutes.
2. Add an appropriate amount of water to the pot (the ratio of water and millet is about 6:1), put cold water into the white fungus, turn to medium heat and continue to cook for 15 minutes, and cook until the white fungus is gelatinized.
3. Add millet, bring to a boil over high heat, then turn to low heat and simmer for about 20 minutes. Add red dates and wolfberries and continue to cook for about 8 minutes.
4. Put rock sugar before cooking, wait until the rock sugar melts, stir well, and then turn off the heat and serve.
Fourth, chicken
Recommended dish: Chicken porridge with shiitake mushrooms
Ingredients: rice, shiitake mushrooms, chicken breast, cooked chestnuts, shallots, ginger; Cooking wine, pepper, salt, chicken essence
1. After washing the rice, add water and soak for 10 minutes; Soak the chicken breasts in salted water for 5 minutes, take them out and clean them and cut them into cubes; Slice shiitake mushrooms (if it is dried shiitake mushrooms, remember to soak them in advance); Ginger slices; Chestnut shell and cut into cubes; Finely chop the shallots.
2. Put the chicken pieces into a bowl, add ginger slices, pepper, cooking wine, chicken essence and salt, mix evenly and marinate for 10 minutes.
3. Put water and soaked rice in a boiling pot, bring the water to a boil over high heat, turn to low heat and continue to cook for 20 minutes.
4. Pour the mushrooms into the rice porridge; Add 1 tablespoon of starch to the marinated chicken, mix well and pour into the pan. After boiling for 5 minutes, pour in the chestnut pieces and continue to cook over medium-low heat for 5 minutes. Cook until shiitake mushrooms and chestnuts are fragrant and the chicken is cooked.
5. Put half a spoon of starch in the pot, add an appropriate amount of salt and chicken essence to taste, stir well, turn off the heat and remove from the pot, and sprinkle chopped green onions before cooking. #晒晒我的今日美食#
- Lao Jing said -
In summer, try to eat as much water and soup as possible, and if it is fried meat, you should also try to match it with vegetables, so that you can replenish the nutrients needed by your body in hot weather. Middle-aged and elderly people can drink more porridge in summer, which is not only easy to digest but also has many porridge ingredients, vitamins and nutrients, which is more conducive to nourishing qi and blood.
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