Is It Easier To Catch A Cold When The Seasons Change? This Classic Four-season Health Recipe Can Help You Fight Viruses
The chill of winter has crept up before autumn has even caught its tail.
Recently, the temperature difference between morning and evening has been more obvious. The air is not only dry but also cold. Many close friends around me have begun to sneeze and have runny noses. They fell into this situation without paying attention.
In fact, instead of waiting until you are sick to take medicine and injections, it is better to work on eating in advance.
Our ancestors uphold the concept of health maintenance in the four seasons, recognizing that each season has its own temperament, and adjusting the diet according to the solar terms, so that the body can be stable and stable.
Today I want to talk to you about how to use home-cooked dishes to improve immunity, and transform the principles of nourishing the liver in spring and moisturizing the lungs in autumn into real delicacies on the table.
When Yang Qi is born in spring, sweet food nourishes the liver and protects the spleen.
In spring, everything revives, and the yang energy in our bodies also comes out.
During this period, the most taboo thing is to eat too much sour food. The reason is that the sour food will enter the liver. If you eat too much, it will cause the liver qi to be too strong, which will suppress the spleen and stomach.
The correct way is to eat more sweet foods. What I’m talking about is not candies and chocolates, but ingredients like yams, red dates, and barley that have natural sweetness.
Just take the potato, beef and spinach soup. The beef soup base has the effect of replenishing qi and blood. Potatoes can provide dietary fiber, and spinach can also provide dietary fiber. The whole combination is warm but not greasy.
There is a little tip for making this soup. The tomato sauce and carrots must be slowly simmered in butter until the oil turns red. The soup base cooked in this way has a particularly mellow taste.
Before taking it out of the pot, beat some frangipani and top it with some cream. Drinking it like this will make people feel warm, especially in the morning and evening in spring when there is still a bit of coolness.
Beef soup base with potatoes, vitamins are also indispensable
Many friends like to throw all the vegetables in when making soup, which actually makes it easier for flavors to mix.
Do Potato, Beef and Spinach Soup You have to pay attention to the order.
First, cut the carrots into diagonal flower slices and cut the onions into shreds. Then, add butter, bay leaves and pepper to the pot, and then simmer slowly. When the carrots and onions become soft and tender, add tomato paste and continue to stir-fry until the oil turns a beautiful red color.
On the other side, cut the potatoes into pieces and boil them in water until they are half cooked. At this time, pour them into the beef broth and cook them together.
When the potatoes are ripe, add the tomato sauce that you just stewed for seasoning.
The last step is extremely critical. The spinach must be added just before eating. If it is cooked for too long, not only will the color turn black, but more than half of the vitamins will be lost.
Before you start cooking, sprinkle some lemon juice and some pepper. This will not only make the taste more delicious, but also help your body absorb the iron contained in spinach.
This soup is rich in vitamin C and B complex, which is particularly helpful in enhancing the resistance of the upper respiratory tract.
The clever combination of pork ribs and rice cakes nourishes the liver and kidneys and prevents colds
If you already feel a little dry in the throat and uncomfortable in the nose in spring, you can try Pork Ribs Rice Cake .
This dish looks simple, but the combination makes sense.
The selected spareribs are ribs. After cutting them into thin slices, you need to slap them with the back of a knife a few times. This will make the meat softer and more flavorful when marinated.
This is roughly the seasoning ratio. For 500 grams of pork ribs, use two spoons of soy sauce, one spoonful of rice wine, and minced green onion and ginger. Mix them evenly and marinate for fifteen minutes. That's it.
When frying, the oil temperature must not be too high. When it is 60% hot, put it in the pot. When you see the color of the ribs changing from light red to deep red, take it out quickly.
It is best to use small rice cakes made by water grinding. Soak them in warm water until they are soft, then put them into the pot and use the remaining oil and sugar soy sauce to cook them until the surface turns golden.
What can nourish yin and moisturize the lungs is the combination of spare ribs to nourish the body and nourish the stomach with rice cakes.
Many families in the south are keen to make this dish when the seasons change, claiming that they will not suffer from cold symptoms after eating it. In fact, there is a certain basis for it.
Choosing the right ingredients and combining them well is more effective than taking medicine.
When it comes to health-preserving recipes, many people easily fall into the misunderstanding that they must only contain delicacies from mountains and seas and precious medicinal materials.
In fact, this is not the case. The most nourishing things are often the most ordinary things.
In spring, eat more whole grains such as buckwheat, barley kernels and red beans to help the body expel the moisture accumulated in winter; soy milk and sesame seeds are rich in high-quality protein and unsaturated fatty acids, which can soften the liver and nourish the lungs.
The key is to adapt to the changing seasons.
In spring, Yang Qi is in a state of growth. At this time, you should not overeat hot foods such as mutton and pepper. In autumn, the climate is dry, so you should increase your intake of soup and eat more white foods.
It’s not about stuffing every nutritional supplement into your mouth, but looking at what your body needs at the moment.
Eat three meals a day slowly and your body will give you feedback
There is no need to rush into maintaining good health, and the results cannot be achieved by just eating one or two meals.
As far as my own experience is concerned, I integrate the concept of health maintenance in all seasons into three meals a day, and then slowly develop a habit.
Just like in spring, make potato, beef, and spinach soup once or twice a week. This can not only achieve a change in taste, but also achieve nutritional supplements.
If you have elderly people or children at home, you can adjust the amount of seasonings appropriately. Use less oil and less salt, but it will be fine as long as the flavor is not reduced.
When making pork ribs rice cake, after the pork ribs are fried, you can use kitchen paper to absorb the excess oil, so that it will be healthier to eat.
During the season change, you should pay attention to the food at home. Dry foods such as dried mushrooms, dry foods such as fungus, and dry foods such as red dates can be stored regularly. When they are used to stew soup, they can be placed in them easily. When used to cook porridge, they can be placed in them at will.
After all, the best doctor is his own kitchen, and the best medicine is the steaming bowl of soup and rice placed on the table every day.
This kind of soup made of potatoes, beef and spinach, as well as the pork ribs with rice cakes, are all very classic home-cooked dishes. The ingredients are easy to purchase and the preparation method is not difficult.
The key thing to pay attention to is that you need to follow the corresponding rhythm of health care in the four seasons, protect the liver in spring, the heart in summer, the lungs in autumn, and the kidneys in winter.
By adjusting the contents of the table according to the solar terms, the body's resistance will naturally gradually increase.
When you feel that you are about to catch a cold next time, don’t rush to the medicine box. Instead, go to the vegetable market to pick out some fresh ingredients, and then cook a pot of warm soup for yourself and your family. This is more effective than any other method.
