Nourishing Qi and blood means nourishing life. We remind middle-aged and elderly people: Eat less cabbage and radish, and eat more of the four warm things to survive the winter.
The weather is cold, and many people have cold hands and feet. This is caused by insufficient Qi and blood. As the saying goes, "With sufficient Qi and blood, all diseases can be cured, while with deficiency of Qi and blood, all diseases can occur." Especially middle-aged and elderly people and women must pay attention to replenishing qi and blood .
When qi and blood are sufficient, the whole body is energetic, the face is rosy and shiny, and the hands and feet are warm. Replenishing qi and blood mainly starts from the diet, and eat more foods that "replenish qi and blood". In winter, many people like to eat radishes and cabbage, thinking that "radish and cabbage keep them safe". In fact, they are ordinary vegetables with relatively low nutritional value and cannot nourish the body.
Today I recommend 4 kinds of foods to everyone, all of which are "masters" in replenishing qi and blood. I suggest that you eat them alternately every day, to replenish qi and nourish , and to enhance immunity to keep you warm in the winter.
1. Chicken soup with yam and red dates
Prepare 1 native chicken, 3 iron yams, 1 handful of red dates, 1 spoon of wolfberry, 1 green onion, 1 piece of ginger, salt, and cooking oil.
. Chop the native chicken into pieces, soak in water for 1 hour, soak in the blood and rinse clean. Add water to the pot, put the chicken pieces in cold water, add green onions, ginger slices, and cooking wine, heat over high heat for 5 minutes, skim off the foam after cooking, remove the chicken pieces, and rinse.
. Peel the yam, wash it and cut it into hob pieces. Wash the red dates and wolfberry and set aside. Pour an appropriate amount of oil into the pot, heat it up and add the chicken pieces, stir-fry over low heat until golden in color, add ginger slices and green onion segments and stir-fry until fragrant, pour in cooking wine and stir-fry to remove the smell.
. Pour the chicken pieces into the casserole, add the yam pieces, pour in an appropriate amount of water, bring to a boil over high heat and simmer over low heat for 1 hour. Add appropriate amount of salt, add red dates and wolfberry, and continue to simmer for 30 minutes.
2. Pork liver soup
Prepare 300 grams of pork liver, 1 carrot, half a green onion, salt, cooking wine, cooking oil, light soy sauce, and pepper.
. Slice the pork liver, put it into clean water, add a spoonful of white vinegar, mix well and soak for 10 minutes to remove the blood, then wash it with your hands and squeeze out the water. Add salt, light soy sauce, cooking wine, and pepper to the pork liver slices, mix well, and marinate for 20 minutes.
. Peel the carrots, wash them and cut them into small pieces. Cut the green onions into sections. Add an appropriate amount of water to the pot, bring to a boil over high heat, add the pork liver slices one by one, cook until they change color, remove and rinse.
. Heat oil in a pan, add green onions and sauté until fragrant, add carrot pieces and stir-fry until raw, add cooked pork liver slices, add appropriate amount of boiling water, bring to a boil over high heat, add salt, light soy sauce, cooking wine, chicken essence, cook for 2 minutes, sprinkle with wolfberry and serve.
3. Mushu Pork
Prepare 1 piece of tenderloin, 2 eggs, fungus, 1 cucumber, 1 carrot, appropriate amount of onion, ginger and garlic, salt, light soy sauce, dark soy sauce, rice vinegar, cooking wine, starch, and white pepper.
. Soak the dried fungus in water in advance, wash it clean and cut off the roots. Wash the tenderloin and cut into thin slices. Wash cucumbers and carrots and cut into diamond-shaped slices. Chop onion, ginger and garlic.
. Add appropriate amount of salt, light soy sauce, and cooking wine to the tenderloin slices, mix well with your hands, then add starch and cooking oil, mix well, and marinate for 20 minutes. Add appropriate amount of light soy sauce, dark soy sauce, rice vinegar, cooking wine, starch, and water to the bowl, and stir evenly with chopsticks.
. Beat the eggs with salt, heat the oil in a pan, pour in the egg liquid and fry over high heat until cooked, fry into large pieces and serve out. Leave the base oil in the pot, add onion, ginger and garlic and sauté until fragrant, add fungus, cucumber and carrot, stir-fry over high heat for 2 minutes.
. Pour in the prepared sauce, add the fried meat slices , egg cubes, add an appropriate amount of pepper, stir-fry over high heat for half a minute to allow the ingredients to fully absorb the flavor, and then it is ready to serve.
4. Boil eggs with rice wine
Prepare rice wine, eggs, wolfberry, rock sugar and water.
. Break the eggs into a bowl and stir them into egg liquid with chopsticks.Pour an appropriate amount of water into the pot, bring to a boil over high heat, add some rice wine, stir evenly with a spatula and bring to a boil, add an appropriate amount of rock sugar.
. After the rock sugar is cooked, slowly pour the egg liquid into the pot, stir evenly with chopsticks to form a beautiful egg drop, sprinkle with wolfberry and continue to cook for 2 minutes, then take it out of the pot.
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