What do you eat to nourish yin when the climate is dry in autumn

The cool breeze is credible, and the autumn is getting stronger. After entering autumn, our eating habits will also change with the seasons. As the old saying goes, "Eat free food in autumn, nourish yin and moisten the lungs". People of the older generation think that autumn is relatively dry, so we should eat more "free food", that is, white food, which will help us to maintain health and make up for it in autumn. In Huangdi Neijing, "Summer governs the heart and autumn governs the lungs".

From the point of view of modern nutrition, some white foods in the season do have many benefits to the body. For example, the lotus root in autumn is as white as snow and full of water. Eating in autumn can really achieve the effect of hydrating and moistening the lungs. Fresh lotus seeds contain a variety of vitamins, trace elements, nuciferine and other nutrients. Proper consumption in autumn can have a good conditioning effect on the body. Therefore, after the autumn, you may wish to eat the following six kinds of "white food" to reduce dryness and promote fluid production.

As the saying goes, "Lotus root is a treasure, and autumn lotus root is the most nourishing". Lotus root is white, tender and sweet, with pleasant taste, and contains more dietary fiber, which can regulate the stomach. Cooking soup with lotus root after autumn and drinking a bowl every once in a while will moisturize the body from the inside out, which is neither cold nor dry, especially suitable for this season.

Recommended dish: red dates and lotus root soup

Ingredients: 1 lotus root, 6 red dates, 1 ginger, brown sugar 2 spoon.

1. Wash lotus root, peel and cut into pieces with the same thickness. Cut lotus roots can be soaked in clear water to avoid oxidation and blackening in contact with air. Wash the surface of red dates and float ash, peel and slice ginger.

2. Take out the cut lotus root slices, put them on the chopping board, and carve the flower shape along the lotus root lines with a knife.

3. Add the right amount of water to the pot. After the water is boiled, add 2 spoonfuls of brown sugar and a little ginger. After stirring evenly, simmer for about 2 minutes.

4. Add the sliced lotus root and red dates, cover them, and continue to stew for 5 minutes until the lotus root is mature. Turn off the fire, garnish with a few medlars, or sprinkle with a little osmanthus, and a bowl of sweet and delicious lotus root and red dates soup will be ready.

Among many white ingredients, yam is not only a good product of medicine and food homology, but also a good product of nourishing yin and nourishing stomach in autumn. In some places, it is also called "immortal food", which has high nutritional value and low calories. It is rich in protein and amylase, and can be used to make soup, porridge, steamed food, snacks and so on. Soft and sweet, sharing a method suitable for eating yam in autumn.

Recommended dish: yam and Sydney soup

Ingredients: yam 1, pear 1, a little rock sugar.

1. Wash yam, peel it, flatten it with the back of a knife, and chop it into mud. The boiled yam porridge is easier to digest and absorb.

2. Wash the pear without peeling, cut it in half, dig out the pear core and cut it into pieces of the same thickness.

3. Add water to the pot. After the water is boiled, pour it into the yam mud, stir well and cook for about 3 minutes.

4. After the yam soup is slightly sticky, pour in sliced pears and a little rock sugar, cook for 1 min and turn off the heat. A bowl of sweet yam and pear soup is ready.

Pay attention to "clear cultivation" in autumn. Coix seed is transparent but not astringent, nourishing but not greasy, and easy to digest and absorb. Proper consumption in autumn is good for your health. Southerners often mix coix seed and duck meat to make soup, which is more moist and nourishing than drinking ginseng soup.

Recommended dish: glutinous rice old duck soup

Ingredients: half a duck, 50g of coix seed, 3g of Cordyceps sinensis, 2g of Lycium barbarum, half a yam, 2 tablespoons of cooking wine, and a little salt and pepper.

1. Wash Coicis Semen with clear water for several times, and add clear water without Coicis Semen to the bowl for soaking 1 hour. Wash Cordyceps sinensis and Lycium barbarum, put them in a bowl and soak them in water 10 minute.

2. Choose an old duck that has been cooked for more than one year, so that the cooked old duck soup is more mellow. Wash and chop half an old duck. Wash ginger and cut into thin slices. Peel the yam, rinse off the mucus on its surface with clear water, and cut it into hob blocks for later use.

3. Put 1 tablespoon salt, 2 cooking wine, appropriate amount of water and duck pieces into a basin, soak for 10 minute and knead for 5 minutes. After the blood in the duck is diluted, change the water and knead it again until the blood in the basin becomes very light, so that most of the blood in the duck can be diluted.

4. Add a proper amount of water to the casserole, and put the processed duck pieces and ginger slices into the cold pot, which can reduce the fishy smell of duck soup again, make the duck meat more delicate, and boil it over high fire. Don't cover it at this time, let the fishy smell run out. Old duck soup will be more fragrant and odorless.

5. Use a strainer to remove the floating foam in the pot. Floating foam is the blood and impurities left in the duck pieces, then pour the soaked coix seed into the pot, cover the pot, and simmer for 40 minutes.

6. Put the yam, medlar and Cordyceps into a casserole, cook for 15 minutes, and add appropriate amount of salt and pepper to taste. A pot of delicious old duck soup with coix seed is ready.

If lotus root is "ginseng in water" and lotus seed is "ganoderma lucidum in water", it is a good ingredient for nourishing yin and moistening dryness in autumn. When it is cooked with ribs, the stew is delicious and nutritious.

Recommended dish: lotus seed sparerib soup

Ingredients required: 500g ribs, lotus seeds 10g, kelp, 5g lilies, 2g cordyceps sinensis, medlar 10g, ginger 1g, 2 tablespoons cooking wine, salt and chicken essence.

1. Wash the bleeding water after buying the ribs, add 1 tablespoon cooking wine to the clean water and soak for about 10 minute to reduce the fishy smell of the ribs. Wash lily, lotus seed and medlar respectively, soak them in clear water, and wash the flowers of Cordyceps sinensis. Slice ginger, slice kelp and cut green onions for later use.

2. Add a proper amount of water to the pot, put the ribs, ginger slices, onion segments and 1 tbsp cooking wine into a cold pot, bring to a boil over medium heat, and turn to low heat for about 1 min, then take out the ribs.

3. Add hot water to the casserole, add ribs and boil again, and continue to cook on low heat for about 30 minutes.

4. Add the soaked lotus seeds, lilies and kelp. After the soup is boiled, simmer for 15 minutes. Add Cordyceps sinensis and cook for about 10 minute.

5. Finally, add the soaked Lycium barbarum, add salt and chicken essence to taste, and a pot of fresh and nutritious lotus seed sparerib soup will be ready.

As the saying goes: layman eats bird's nest, expert eats tremella. Tremella is not only cheap, but also has high nutritional value. It is rich in protein, various amino acids and polysaccharides, and has the reputation of "the highest among bacteria". It is a good product for nourishing and moistening in autumn.

Recommended dishes: tremella, red dates and apple soup

Ingredients required: apple 1 piece, 5 red dates, half tremella, lily 10g, crystal sugar 1 piece.

1. Wash the apples with clean water and cut them into pieces. Apples are easy to oxidize after being cut. You can seal it with plastic wrap, or cut it in the pot. Wash tremella and lily, soak them in water in advance, and wash red dates for later use.

2. Cut off the yellow part of the soaked tremella and tear it into small flowers by hand. It's easier to cook the glue after tearing the tremella apart. Add appropriate amount of water and tremella into the casserole and cook for about 15 minutes.

3. Cook until the tremella is slightly gelatinous. When the soup is a little thicker, add the soaked lily, cover the pot and cook for about 10 minutes.

4. Add the cut apples and red dates, stir well, and cook for another 5 minutes until the apples are slightly soft, emitting the fragrance and sweetness of apples and red dates.

5. Finally, add a proper amount of rock sugar to the pot, stir well and turn off the fire. A bowl of sweet and delicious apple and jujube soup is ready.

Lily not only has ornamental value, but also is a good product for soup and porridge. It belongs to the best white food. In dry autumn, cooking with millet is sweet and smooth, nourishing the stomach and reducing dryness.

Recommended dish: millet and lily porridge

Ingredients: half a bowl of millet, peanut 1 handful, 2 tablespoons of sugar, lily 1 handful, and a small amount of broken roses.

1. Wash millet with clear water and soak it in clear water 1 hour. Soaked millet is more likely to produce rice oil. Peanuts and lilies are also cleaned and soaked in clear water 1 hour. After washing the millet with clear water, soak it in clear water.

2. Add a proper amount of water and soaked peanuts into the pot, and boil over high fire to make the peanuts in the finally cooked millet and lily porridge soft and waxy.

3. Put the millet and the water soaked in the millet into the pot. After the fire boils, turn to low heat and cook slowly for about 30 minutes. At this time, millet porridge has been cooked with rice oil.

4. Add the soaked lily and cook for about 3 minutes. You can smell the lily already. Add 2 spoonfuls of white sugar, stir until the white sugar is completely dissolved in the millet porridge, and then take out the pot. Sprinkle with rose silk. A bowl of fragrant and delicious lily millet porridge with attractive color is ready.

After autumn, on the basis of a balanced diet, we should choose ingredients suitable for autumn according to different personal constitutions and seasonal changes, and try our best to eat in season, so as to make the whole autumn comfortable and achieve twice the result with half the effort.