As the saying goes: "Nourishing the lungs is the same as nourishing the life." We must pay attention to this special period, especially if there are elderly people in the family. Many elderly people have persistent coughs after recovering from illness, which makes their family members very worried, fearing that they may seriously develop into pneumonia.
Nutrition expert Zhou Jian said: "Nourishing the lungs is nourishing the life." He suggested that middle-aged and elderly people: eat more "5 white" foods, stay away from white lungs, and avoid getting sick less.
一, Tremella
Tremella fuciformis contains Tremella polysaccharide, which improves immunity by activating immune cells, clears the lungs, nourishes blood, and regulates immunity.
Recommended practice: [Cold Tremella Fungus]
1. Prepare a piece of Tremella fungus, put it in a basin, add warm water and soak it for 30 minutes. Cut a handful of green onions into sections, cut a tomato into small pieces, cut the soaked Tremella fungus into small florets, and put it in a small basin for later use.
2. Add an appropriate amount of water to the pot, bring to a boil over high heat, add the white fungus after the water boils, blanch it for 2 minutes, remove the water with a colander, put it in a cold water basin to cool, and then remove the excess water.
3. Take a mixing bowl, add a spoonful of salt, a little pepper, half a spoonful of balsamic vinegar, half a spoonful of red oil, a little sesame oil, and half a spoonful of sesame oil. Stir with a spoon to dissolve the seasoning. Pour in the white fungus, tomatoes and green onions, stir with a spoon, stir evenly, and finally put it on a plate and serve.
2. White radish
White radish contains vitamin C and a variety of trace elements, which help to enhance the body's immunity and improve disease resistance. Traditional Chinese medicine believes that radish enters the lung and stomach meridian and is a good food therapy, which can assist in the treatment of various diseases.
Recommended recipe: [White Radish Stew]
1. Prepare a piece of pork belly, cut it into sections, burn the pig hair with a flamethrower to remove the fishy smell of the skin, burn the pig skin until brown, put it in a large basin, soak it for 3 minutes, scrape off the fat on the pig skin, clean it and cut it into large pieces, and put it in the basin for later use.
2. Prepare a white radish, peel off the skin, cut it into pieces with a hob, cut half a green onion into diagonal slices, cut a small piece of ginger into ginger slices, cut a few garlic into garlic slices, and put them together in a basin for later use.
3. Heat the wok, add a spoonful of cooking oil, add the pork belly, stir-fry slowly with a spoon, stir-fry the pork belly until the oil comes out. After the fat is removed, pour it into a colander to control the oil.
4. Add a little cooking oil to the pot, add a small handful of rock sugar, crush it with a spoon, turn on low heat and stir-fry the rock sugar. When the rock sugar turns from white to sesame oil color, add the pork belly, stir-fry quickly and evenly to coat the pork belly with sugar color, add green onion and ginger slices to bring out the fragrance, add half a spoon of light soy sauce to enhance the flavor.
5. Use a spoon to stir-fry evenly, add an appropriate amount of boiling water, the amount of water should be slightly more, then cover the pot and simmer on medium to low heat for 30 minutes.
6. When the time is up, open the lid of the pot. The pork belly is almost simmered. Add a spoonful of salt to taste and half a spoonful of sugar to enhance the freshness. Add the chopped radish, stir evenly with a spoon, cover the pot and continue to stew for 20 minutes.
7. Then open the lid of the pot, stir it a few times with a spoon, turn to high heat to reduce the soup. After the soup is thickened, you can turn off the heat and put it on a plate. Finally, sprinkle with a little green onion for garnish, and it's delicious.
3. Lotus root
Lotus root is also called lotus root. Lotus root contains a large amount of tannic acid, which can shrink blood vessels and stop bleeding. Lotus root can be eaten raw or cooked. Cooked lotus root has the effects of nourishing blood, digesting food, strengthening the spleen and appetizing.
Recommended practice: [Flavourful Lotus Root]
1. Prepare a section of peeled lotus root and cut it into thin slices, cut half a green onion into chopped green onions, flatten a small piece of ginger and cut it into pieces, cut two green peppers into diagonal slices, and cut 4 millet peppers into slices for later use.
2. Boil water in a pot, add lotus root slices after the water boils, blanch for about two minutes and pour out the water.
3. Heat oil in another pot, add green onions and ginger, stir-fry until fragrant, add green and red chili peppers and stir-fry for a few times, add 10 grams of Laoganma and stir-fry to dissolve, add lotus root slices, turn up high heat and stir-fry quickly and evenly.
4. Add 2 grams of salt, 1 gram of sugar, 1 gram of pepper, 5 grams of spicy fresh dew , add 3 grams of light soy sauce, stir-fry on high heat for 15 seconds, pour in a little oil, stir-fry briefly and it is delicious.
Four, wild rice
Wild rice is a kind of food that grows in water. Wild rice contains protein, fat, sugar and other nutrients. Wild rice can relieve fatigue, restore physical strength and enhance immunity.
Recommended method: [Stir-fried Shredded Pork with Wild Wild Rice]
1. Prepare half a pound of wild rice, peel off the skin at the root, cut into thin strips, and put it into a plate and basin for use. Cut half of the red pepper into thin strips and half of the green pepper into thin strips. Put them in a small pot to match the color.
2. Cut half a green onion into chopped green onion, cut a few garlic into slices, cut a small piece of ginger into shreds, put them together into a small pot, and add a few red peppers for later use.
3. Take a small piece of pork tenderloin, cut it into even shreds, put it in a basin, add a little salt, pepper, light soy sauce, an appropriate amount of water starch, mix evenly with your hands, finally add a little vegetable oil, mix well, and marinate for 5 minutes.
4. Add an appropriate amount of water to the pot, add a spoonful of salt to increase the base flavor, and then add a little vegetable oil. After the water boils, add the wild rice, blanch it for 30 seconds to remove the oxalic acid in it, and then remove and control the water.
5. Heat the oil in the pan again. When the oil temperature is 30% hot, add the marinated shredded pork, stir it with chopsticks, and slide the shredded meat until it changes color. Pour it into a colander and set aside.
6. Heat oil in the pot again, add onions, ginger and garlic and sauté until fragrant, add green and red peppers and dried chilies, stir-fry until fragrant, add wild rice, stir-fry a few times, add shredded pork, add salt, chicken essence, white sugar, pepper, light soy sauce, a little dark soy sauce to adjust the color, turn up the heat and stir-fry evenly to dissolve the seasoning.
7. Pour a little sesame oil into the pot before serving, stir-fry again, then turn off the heat and serve on a plate. It is delicious.
Five, yam
Although yam is a vegetable, it is also a kind of traditional Chinese medicine, which is relatively common in life. It contains protein and minerals, which can provide nutrition to the body, strengthen the spleen and stomach, and restore physical strength.
Recommended method: [Yam Meatballs]
1, prepare a yam, wash it, peel off the skin, cut into thin slices, put it in a plate
2, prepare a few red dates and a handful of raisins, remove the core of the red dates, cut into pieces, chop the raisins, and put them in a bowl for later use.
3. Boil water in a pot, put a grate on it, put in the yam, and spread the yam out so that it can be steamed easily. Turn on the high heat and steam for ten minutes. When the time is up, turn off the heat. Take out the steamed yam and put it into the wall breaker. Add a little water, cover the lid, break the yam and pour it into a small basin.
4, add an appropriate amount of white sugar, pour in the cut dried red dates and raisins, then add an appropriate amount of glutinous rice flour, stir into dough first, the glutinous rice flour can be added in batches, and then knead it into a softer dough. After kneading it well, form into balls and put them in a plate.
5. Add water to the pot again, put on the grate, cover the lid, and bring to a boil over high heat. After the water boils, add the yam balls, cover the lid, and steam for ten minutes. After ten minutes, turn off the heat. Take out the steamed yam balls, sprinkle with an appropriate amount of coconut, and the sweet and soft yam balls are ready.
(Xiao Zheng)
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