The autumn days are rustling, all the colors are red, and they are gone in a hurry. In the blink of an eye, there is not much autumn left. We know that natural rivers enter the dry season in autumn and winter, and the human body's fluids also become deficient, including blood. Excessive gold energy in late autumn will inhibit the liver and wood. At this time, the liver and blood are more likely to be deficient.
Especially those who often stay up late or have late-night snacks may experience red eyes, dry skin, dry and yellow hair, and excessive internal heat during this period.
Traditional Chinese medicine believes that staying up late damages the liver and blood. "Suwen·Tiaojing Lun" says: "The liver stores blood". "Suwen: The Generation of the Five Internal Organs" also says: "When a person lies down (in deep sleep), blood returns to the liver." Wang Bing notes: "The liver stores blood and the heart moves it. When a person moves (not asleep), the blood moves to the meridians. , when a person is quiet, the blood returns to the liver, which one? The liver controls the sea of blood."
In the theory of Twelve Hours of Health Preservation in Ziwu Liuzhu of traditional Chinese medicine, each organ has its strongest and weakest working ability, and the organs are interconnected and complement each other, and the liver is ugly (1 :00-3:00) timely, it is advisable to enter a deep sleep state at this time, which will help the liver metabolize toxins and garbage in the blood, brew new blood, and return the blood to the liver. If you stay up late or have late-night snacks during this period, it will increase the burden and consumption on the liver.
In past dietary therapy articles, we have tasted a lot of soups that nourish the liver and blood. However, for some friends who have a slightly heavier taste, the taste always seems to be a bit different. Today, Ziqing will show you how to use ingredients that nourish the liver and blood, and try to make them in a heavy way. When presented, they should be thick and delicious but not greasy, making a delicious Shuanglian Cuttlefish Braised Pork Ribs; paired with a moist, fragrant and soft staple food, you can experience a delicious taste pleasure.
Delicious cuttlefish and double lotus braised pork ribs
The cuttlefish in the recipe is sweet, salty and flat in nature and taste, and has various effects of nourishing the liver and kidneys, nourishing blood and yin, and replenishing qi. "Suixiju Diet Spectrum" records: "It cures saltiness in the mouth, nourishes the liver and kidneys, nourishes the blood vessels, regulates the meridians, heals vaginal stranguria, promotes fetal delivery, regulates menstruation, cures hernias, and is most beneficial to women." It nourishes the liver and blood. of good things.
Ingredients
Lotus root is slightly warm when cooked. It is nourishing but not drying, appetizing, strengthening the spleen, stopping diarrhea and benefiting the blood. It can also reduce the absorption of lipids. It is very suitable with meat. Lotus seeds can nourish the spleen, stop diarrhea, stop vaginal discharge, nourish the kidneys and astringent essence, nourish the heart and calm the mind. Pork ribs nourish yin, moisturize dryness, replenish essence and blood. The combination of these ingredients makes this meal nourish the liver and blood, and nourish the heart and spleen.
Good ingredients come from the gifts of nature, and good taste only requires simple preparation methods and depends on the fragrance and beauty created by the collision of each ingredient. Life is not only light. In late autumn and early winter, this is a delicacy that is both delicious and tonic. It is thick but not greasy, and can directly teach people to put delicious food and satisfaction into their stomachs.
step one
Soak the dried cuttlefish in advance, cut into sections, and keep the cuttlefish bones.
Step 2
Wash the pork ribs with ginger slices, cooking wine and water to remove impurities.
Step 3
Peel the lotus root, wash and cut into pieces.
Step 4
Heat the pot over medium heat and add lard. The meat oil can make the dried cuttlefish more fragrant and sweet. If you don’t have meat oil, you can use some fat meat to stir out the fat. Then add the green onion, ginger and star anise (if you don’t like the star anise, you can remove it) and stir-fry until fragrant. Add the pork ribs and stir-fry evenly, add a few rock sugar to enhance the color and flavor.
Step 5
When the ribs are fragrant and slightly charred, add lotus root and cuttlefish and stir-fry until evenly chopped. Then add enough water, bring to a boil, then reduce heat and simmer for 1 hour.
Step 6
Then wash the cored lotus seeds and add them to the pot, and continue to simmer for 30 minutes. If you put them in too early, they will easily become too soft and rotten, which will affect the appearance of the dish.
Step 7
Finally, season with an appropriate amount of soy sauce and an appropriate amount of salt, stir-fry over high heat to reduce the juice, and pick out the cuttlefish bones and star anise. (Salty condiments are added later, which is beneficial to the protein in the meat and bones.)
Tips
Dried cuttlefish is a irritant and is not recommended for people with colds, allergies, gout, high cholesterol and high blood lipids. This method has a slightly thicker taste, and friends who are looking for something lighter can use these ingredients to make soup or stew.
Between eating and doing things, fate is just right. With a "fat and sweet" dish, of course it must be paired with a staple food. Today I recommend this elegant, moist and sweet purple sweet potato and lily porridge.
Ingredients
Purple sweet potato has anti-fatigue, anti-aging, antioxidant, blood-enriching, liver-protecting, intestinal moisturizing, and immunity-boosting effects. Pair it with lily, which nourishes yin and moisturizes the lungs, soothes the heart and calms the mind; japonica rice, which nourishes the spleen and stomach, nourishes the five internal organs, strengthens the muscles and bones, unblocks the blood vessels, nourishes the essence, strengthens the will, and moisturizes the face. Together, we compose an elegant and lavender song that is sweet and moist, protecting the liver and nourishing yin.
Summary of practice
1. Process the ingredients: wash the lilies and soak them for a while; wash the japonica rice; peel and cut the purple potatoes into pieces.
2. Add the three ingredients into the pot and add an appropriate amount of water.
3. Drop a few drops of white vinegar to prevent the purple sweet potato from acid-base discoloration, and then just cook the porridge.
Between the heat of the water and the heat, it turns a thousand times and turns itself into soft sand, soft, waxy and sweet, as warm as jade, which calms the weight of the meal and has the right shade.
Some people run around and get caught in the cool wind of late autumn, but they always end up warmed by the smoke from the tile houses. Sweet in the south, salty in the north, spicy in the east and sour in the west. The food at home is always eaten in the stomach, engraved in the heart, and turns into warmth to give oneself strength.
That’s it for this issue. Let’s enjoy the sweetness of late autumn together, to replenish the body and satisfy the taste buds. Let’s meet in the next issue and meet good food again. Goodbye.
