What to eat for Qingming Festival
Qingming Festival is a traditional festival in spring, and it is also one of the twenty-four solar terms. So how to keep healthy in this season?
Qingming health is best to drink soup, so what is Qingming health soup?
What soup is best for Qingming season?
The Qingming season is a season of frequent diseases. The following editors will introduce you to 7 Qingming health-preserving soups. Drinking more often is healthier!
Qingming health decoction Qingming season is a time when many chronic diseases are prone to recurrence, such as arthritis, hypertension, hypertension, coronary heart disease, etc. Therefore, people with chronic diseases should avoid eating “fat”.
From the point of view of Chinese medicine, the so-called “fat” refers to the products that move the wind to produce sputum, poisoning the fire, and helping the evil, such as sea fish, sea shrimp, sea crab, bamboo shoots, bamboo shoots, bamboo shoots, lamb, roosters, etc.Sexual food, so “cold food festival” also has some health reasons.
Qingming health care should drink more soup, there are carrot bamboo sugar water, pepper pot pork belly, Chuanxiong white simmered fish head, leek roll dog belly fish, cat’s claw pot pork lean meat, etc. The following editors introduce you to 7 Qingming health soupway of doing.
1. After entering the Qingming period, stewed white pigeon with mulberry rice is full of indoor air and humidity in the human body. Traditional Chinese medicine believes that strengthening the spleen and dampness is the key to health during this period.
In the Qingming soup preparation, stewed white pigeon with mulberry rice is a good food supplement, which can help to soak up water, dampen qi, and nourish blood and relieve muscles.
Materials: 20 grams of mulberry, 30 grams of indica rice, 1 white pigeon, ginger, salt, a small amount of sesame oil.
Method: Wash the mulberry and barley; wash and slaughter the pigeons, pick up the water; boil the water, pour it into a large saucepan, add all the ingredients, and simmer for two hours under water, season with salt and taste.
2. The Artemisia angustifolia soup is now in the early spring, with less wind and rain, dry climate, and easy to get hot and angry, symptoms such as dry throat and pain, dry eyes, hot nasal cavity, dry lips, and loss of appetite.
Friends who are afraid of getting angry may wish to take some Artemisia annua soup, because the heat-reducing effect of Artemisia annua is good.
Artemisia annua contains a variety of minerals and vitamins. It is a good product for clearing heat and detoxifying. It is supplemented with collagen and a small amount of hoof flowers to nourish and moisturize.
Among them, the Artemisia angustifolia soup is a very good food therapy.
Materials: 800 grams of trotters, 200 grams of artemisia annua, 15 grams of ginger, 2 grams of chicken essence, 15 grams of salt.
Method: Burn the fresh pig’s trotters to remove the fine hairs on the surface and scrape them; cut into two pieces, cut three pieces each, and rinse the blood with water; remove the impurities from the artemisia annua, and put them in the bottom of the electric casserole;Ginger, pour fresh soup, stew until the soft and waxy bones of the trotters; add salt, and the chicken essence is ready to serve.
3. The mussel tofu soup before and after the Qingming Festival is the cleanest and the thickest meat, and has the effect of clearing heat and detoxifying, nourishing yin and eyesight.sore”.
River mussels are mostly eaten in soups. The seasoned hot pot mussels and tofu soup are really delicious.
Material: Tofu, river mussel, shiitake mushroom, cabbage, cooking wine, sesame oil, shallot, ginger, salt, MSG amount.
Method: Cut the tofu into thin slices; put the tofu slices and raw mussels in boiling water and remove them separately; set the soup on the fire and add the clear soup, cooking wine, refined salt, monosodium glutamate, minced green onions, ginger, shiitake mushrooms, mussel slices, tofu slices, Chinese cabbage heart; After the soup is boiled, skim off the froth, move to a low heat and cook for 10 minutes; bring it to the pot and pour in the sesame oil.
4. The main ingredient of Fange Soybean Pot and Pigeon Root Fange is starch, which has the effects of promoting hydration, quenching thirst, stopping diarrhea, antipyretic, and detoxifying.
Soy protein and 8 amino acids essential for human body are close to full-valent protein.
Chinese medicine believes that it can also broaden Chinese qi and strengthen spleen and bones.
The folks say that pig feet “make up the shape”, Chinese medicine believes that it can strengthen muscles and strengthen bones, nourish yin and nourish, and promote lactation.
Add the scented scented skin and make it into a soup. It is refreshing and delicious. It has the functions of strengthening bones and strengthening muscles, nourishing and nourishing. It is a healthy soup for the family in March, and it is suitable for men, women and children.
Materials: 100 grams of Fange, 100 grams of soybeans, 1/3 of peel, 1 pig leg, 3 slices of ginger.
Method: Peel the powder and cut into pieces; soak the soybean peel and soak them separately and wash them; remove the pig’s feet from hair, wash them, cut them in half, and crack them with the back of the knife.
Put the clay pot together, add 300 ml of water (about 2 bowls), boil the fire for about 2 hours, and use salt. This amount can be used by 4-5 people.
5, wolfberry field snail soup as the saying goes: “Qingming snail, past the goose.
“At this time, the snails are rich in flesh and there is no Oda snail in the shell, which is the best season for eating.
According to records, Tianluo has sweet meat and coldness, and has the functions of clearing heat, eyesight, diuresis, and drenching.
Wolfberry Tianluo Decoction replenishes liver and kidney, clears heat and detoxifies.
For patients with acute jaundice hepatitis and kidney disease.
Materials: 20 grams of Chinese wolfberry, 100 grams of snail meat, 200 grams of Chinese cabbage, 5 grams of ginger, 5 grams of green onion, 5 grams of salt, 30 grams of vegetable oil.
Method: Wash Chinese wolfberry and remove impurities; snail meat is rinsed with mud, washed, and sliced; Chinese cabbage is washed and cut into 5 cm sections; ginger slices and green onions are cut into sections.
Heat the wok over the Wuhuo, add the vegetable oil, when the six is mature, add ginger, spring onion, and sauté. Add the snails and stir well. Inject 500ml of water, boil with Wuhuo, add salt, and cabbage; cook for 6 minutesServe. 6. The scientific name of bonito soup maggot is Hu gang, also called coriander.
Traditional Chinese medicine believes that coriander is fragrant and fragrant, with inner heart and spleen extended to the extremities. It is a health food for warming the stomach and is suitable for those with weak stomach and intestinal stagnation.
Anchovies have the effects of strengthening the spleen and dampness, and having an appetizing effect, promoting blood circulation and clearing collaterals, warming and lowering qi, and have a good nourishing and therapeutic effect on spleen and stomach weakness, edema, ulcers, bronchitis, hypertension, and diabetes; postpartum women stew catfishSoup, can be used to supplement deficiency.
Ingredients: 150 g fresh anchovies, coriander, ginger, spring onion, salt.
Method: Scrape fresh scales, gills, laparotomy to remove the internal organs, and wash. Put the scales in the belly of the fish, then put it in a casserole, add an appropriate amount of water to boil over high heat, add ginger, spring onions, refined salt, and cook untilThe soup is fragrant.
7. Chuanxiong Baiyu stewed fish head is often dominated by wind evils in the spring, so people are susceptible to head wind, headaches, pain, and feelings of bad wind and chills during this period of time.The traditional Chinese medicine Chuanxiong and Baizhi stewed fish head is delicious and has the functions of promoting blood circulation and expelling wind and expelling cold.
It is practically used for spring health, exogenous wind chills, headaches, head wind disease, rhinitis, wind cold dampness and other complications.
Ingredients: 500 g bonito head, 3 g chuanxiong, 3 g white scallion, spring onion, pepper, ginger slices, and appropriate amount of refined salt.
Method: first put the fish head to the gills, wash them, and put the onion, pepper, and ginger into the casserole, add the right amount of water, boil it with wuhuo, and then simmer for half an hour with salt fire, season with salt, and eat the fish twice in the morning and lateDrink soup.