Autumn and Winter Recipes

The menus in autumn and winter are generally based on soups and porridge, because this season is suitable for nourishing the body. During this period, people will often feel that their immunity is low and they are overly cold. If they drink some nutritious soups, their bodies will become warmer. You can also use some whole grains to make porridge, which is also a food that is very helpful to your body.

Corn and Longan Porridge

Recipe: 1 kilogram of corn, 15 grams of longan meat, and 50 grams of japonica rice. Efficacy: Nourishes the heart and kidneys, and benefits the waist and knees.

Application: Suitable for symptoms such as deficiency of heart and kidney essence and blood, palpitations, insomnia, and soreness of waist and knees.

Preparation method:

1. Hull the corn and wash it clean.

2. Wash the hard rice clean, put it into an aluminum pot, add corn, longan meat, add appropriate amount of water, bring to a boil over high heat, then simmer over low heat, add sugar and stir well.

Dosage: Take for breakfast and dinner.

Taboo: Eating it with almonds will cause vomiting and diarrhea.

Kidney Strengthening Dog Meat Soup

Ingredients: 500 grams of dog meat, 7 grams of Cuscuta australis, 3 grams of aconite root, and appropriate amounts of green onion, ginger, salt and MSG.

Preparation method: Wash and cut the dog meat into pieces, put it into the pot and blanch it thoroughly, then take it out and set aside. Slice the ginger and cut the green onion into sections for later use. Put the pot on the fire and stir-fry the dog meat and ginger, add Shaoxing wine to sauté the pot, and then pour all into the casserole. At the same time, wrap the dodder seed and aconite root in gauze and put them in the casserole. Add clear soup, salt, MSG, and onion and boil over high heat, then simmer over low heat for about two hours. When the dog meat is cooked, take out the gauze bag and it is ready to eat.

Efficacy: Warms the spleen and stomach, warms the kidney yang.

Loofah and Tomato Porridge

Ingredients: 500 grams of loofah, three tomatoes, 100 grams of japonica rice, and appropriate amounts of chopped green onion, ginger, salt, and MSG.

Method: Wash and peel the loofah, cut into small slices. Wash and cut the tomatoes into small pieces for later use. Wash the japonica rice and put it into the pot, pour in appropriate amount of water, put it on the fire and boil it, then simmer until it is 80% cooked, add loofah, chopped green onion, ginger and salt and cook until the porridge is done, add tomatoes and MSG and simmer for a while.

Efficacy: Clears away heat, resolves phlegm and relieves cough, promotes salivation and relieves restlessness. (People with acne can eat it for a long time)

Hot and Sour Fish Head Casserole

Ingredients: 1 salmon head, weighing about 450 grams, 150 grams of sliced ​​onions, half a cup of coconut milk, 1 packet of Tom Yum Goong soup, 3 tomatoes, peeled, cored and sliced.

Seasoning: 3/4 teaspoon sugar, salt to taste.

Preparation method:

1. Cut the fish head into pieces (cut the fish head into 4 pieces if it is too big), wash and drain, sprinkle a little pepper and marinate for 5 minutes, apply a very thin layer of cornstarch on the fish head

2. Heat the pan, add 3 tablespoons of oil, put the fish head in, fry over low heat until light yellow, and serve.

3. Heat the pan, add 1 tablespoon of oil, add onions and tomatoes and stir-fry briefly, add Tom Yum soup bag and coconut milk, stir with chopsticks or a wooden spoon to dissolve the soup bag, add 2.5 cups of water and bring to a boil, do not cover, simmer over medium-low heat for 10 minutes, wait for the soup to release its flavor, add seasoning and fish head and cook until cooked, about 10 minutes, turn the pot over while cooking, no need to cover, serve in the original pot.