Health care starts from the intestines . When is changing in summer and autumn, moisture is easily gathered in the body. If you want to regulate your stomach, you must first detoxify. As the saying goes, " detoxify in autumn, and you will not block for a year."
It is recommended that middle-aged and elderly people often eat , commonly known as "human body scavenger" , detoxify, get less sick, and have a relaxed and burdened body . They are all delicacies suitable for eating now. Don't miss it for health.
1. mustard green
mustard green contains a lot of dietary fiber . Eating regularly can promote intestinal peristalsis , reduces the stimulation of toxins on the stomach , and can also clear the fire and moisturize , and drink it with Xiaomi , which can make porridge clear and warm the stomach.
Recommended method: [Millet Green Millet Soup]
. Wash a small handful of mustard greens and cut them into pieces; wash the millet and soak for 20 minutes to facilitate cooking; cut carrots into small diced ones for color matching; cut some red date grains to set aside.
. Boil water in a pot, add a little salt and vegetable oil to increase the base flavor while locking in the nutrients. After boiling on high heat, pour in mustard greens and blanch for 20 seconds to remove the bitter taste, then pour out and rinse, control the water and set aside.
. Boil water in the pot, put the millet under boiling water, gently push it to heat the millet evenly, then add a spoonful of salt and a spoonful of chicken powder and stir evenly, the water boils again and then turns to low heat, pour in red dates and diced carrots, and boil it slowly over low heat.
. boil for about 3 minutes. After the millet blooms, pour kale into the pot and stir well. Continue to cook until the millet soup is slightly boiled, and half a spoonful of starch is added to make it thicker. After the millet is boiled again, it will be delicious.
2. fungus
fungus contains a large amount of plant gum, which has a good lubrication effect on the intestines . can easily clean food residues and difficult-to-digestible crude fibers, reduce the burden on the stomach and intestines, and the healthier you eat .
Recommended method: [ Yam fried black fungus ]
. Yam peeled and cut into slices, soaked in clean water; soak the fungus in advance, wash it clean and cut into small flowers; cut half a red pepper into diamond-shaped slices for color matching; cut the scallions into shreds of scallions for later use.
. Boil water in a pot. After boiling the water, pour in yam and fungus, blanch it for 30 seconds, then add red pepper flakes and blanch it quickly, pour out and control the water for later use.
. Roast oil in the pot. When the oil temperature is 50% hot, pour in fungus, yam and red pepper and stir-fry evenly. Add a little salt and MSG to enhance freshness. Turn to high heat and stir-fry quickly to change the seasonings. Then add a little water starch to increase the adsorption of the seasonings. Drop a little bright oil to brighten the color and turn evenly. Then put it on the plate and serve.
3. Duck blood
Duck blood is rich in containing calcium and iron minerals . It has the effects of stopping hemocyans and coagulation, clearing poison and relieving intestinal , and enhancing immunity . Eating regularly can remove the garbage accumulated in the intestines . It is a good dietary therapy for clearing lungs and detoxifying.
Recommended method: [Fried duck blood with leeks]
. Wash the leeks and cut them into pieces; cut the duck blood into diced diced 2 cm squares; then cut some chopped green onion, shredded ginger, minced garlic, millet pepper circles to set aside.
. Boil water in the pot, add a spoonful of salt, pour in a little cooking wine to remove the fishy smell, put the cold water of duck blood into the pot, and slowly cook out the blood and impurities inside. After the water boils, skim off the foam in the pot, pour out the duck blood, rinse it with clean water, control the water and set aside.
. Roast oil in the pot, after sliding the pot, pour out the hot oil, add cool oil, add a spoonful of bean paste and stir-fry the red oil, pour in the prepared onion and ginger and other small ingredients, stir-fry it over low heat and stir-fry it to bring the aroma, add 5 grams of oyster sauce to increase freshness, pour in appropriate amount of water from the edge of the pot, and after boiling the water, pour in the duck blood, add 2 grams of salt, 1 grams of chicken essence, sugar a little freshness, stir 1 grams of pepper powder and seasoning, then turn to low heat and cook for 3 minutes, cook the duck blood, and let the duck blood absorb the flavor of the soup.
.html After 43 minutes, pour in the leeks, turn to high heat and stir-fry quickly to prevent a large amount of water from coming out. Fry for about 30 seconds. After the leeks are broken, a little water starch is added to allow the seasoning to better absorb on the surface of the ingredients. Then pour in a little oil to brighten the color. After turning evenly, you can take it out of the pot and put it on the plate.
First food editor: Xiaoya
