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Delicious and healthy, three dishes to relieve summer heat, strengthen the spleen and remove dampness

DailyBird Culture 2021-10-08 1 0
The arrival of the

summer vacation represents the end of the summer vacation, and the temperature changes from hot to cold. However, at the beginning of summer, some places will still be affected by the "autumn tiger", and the Qi of summer dampness still exists. Therefore, according to traditional Chinese medicine, we should still pay attention to eating more food that strengthens the spleen and dispels dampness at this time. So today Xiaobian will recommend three summer health dishes for you to strengthen the spleen and remove the dampness, so that you can be in good health.

清蒸山药鸭

Steamed Yam duck raw materials: 1 duck (weighing about 1500g), 200g yam, 500g cabbage, 5g salt, 10g yellow rice wine, appropriate amount of monosodium glutamate, 10g green onion, 5g ginger, 750g fresh soup and appropriate amount of anise. Method: first chop the duck into 3cm square, stack the duck breast face down in a large bowl; Cut the cabbage into pieces 3 cm long and 2 cm wide; Peel the yam and cut it into hob pieces. Scald the cabbage and yam with boiling water and put them on the duck pieces; Add scallion, ginger slices, fennel, yellow rice wine, salt and monosodium glutamate, add a little fresh soup, steam through the cage over high heat, and then combine in a large bowl. Heat the wok, add the original juice, fresh soup, salt, monosodium glutamate and yellow rice wine, adjust the taste, boil and pour it into the duck bowl. Efficacy: light and delicious, tonifying qi and spleen, nourishing yin and generating fluid.

菱角烧豆腐

raw materials of Braised Tofu with water chestnut: 500g fresh water chestnut, 2 pieces of tender tofu, appropriate amount of salt, monosodium glutamate, scallion, wet starch, soy sauce, vegetable oil, fresh soup and sesame oil. Practice: first shell and peel the water chestnut, wash it, and cut the big one into two pieces; Wash the tofu, cut it into small pieces, blanch it in a boiling pot and drain it; Heat the wok, put the oil to heat, stir fry the scallion, pour in the fresh soup, add water chestnut and tofu, add salt, monosodium glutamate and soy sauce, cover and simmer for about 3 minutes, thicken with wet starch, pour sesame oil, start the pot and put it into the soup plate. Efficacy: tofu is fresh and tender, water chestnut is fragrant and waxy, the soup is thick and mellow, replenishing qi and strengthening the spleen.

冬瓜黑鱼汤

white gourd black fish soup raw materials: 1 black fish (weighing about 500g), 500g white gourd, salt, yellow rice wine, pepper, sugar, scallion, ginger slices and vegetable oil. Method: wash and slice white gourd first; Remove the scales, gills and internal organs of the black fish, wash and cut them into sections, fry them in an oil pan, add an appropriate amount of water, then add white gourd slices, rice wine, salt, sugar, scallion and ginger slices, cook until the fish is cooked and the melon is rotten, pick out scallion and ginger slices, add pepper to taste, and cook for a while. Efficacy: light and delicious, invigorating the spleen and appetizing.

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