When it comes to white dew, the summer monsoon is gradually replaced by the winter monsoon, the cold air turns to defend and the cold produces dew condenses. The ancients used the four seasons to match the five elements, and autumn belongs to metal, and gold and white, which describes autumn dew with white, so it is called "white dew". The main climate characteristics of Bailu are dryness, large temperature difference between day and night, and cool weather. Health care is mainly about nourishing yin and producing fluid to prevent autumn dryness, strengthening the spleen and stomach to add weight to autumn.
Yam Tremella Soup (2-3 servings)
Raw Materials: 1 iron stick yam (about 200 grams), half a tremella (about 10-15 grams), 15 grams of wolfberry, and an appropriate amount of rock sugar.
Making method:
1. Soak the Tremella in cold water or warm water for 1-2 hours. After soaking, remove the yellow roots, and tear them into small pieces with your hands or scissors (the smaller the easier it is to produce glue). Peel and wash the yam and cut it into small pieces or small pieces, and immediately soak it in water to prevent oxidation and darkness. Wash the wolfberry and set aside.
2. Put the processed tremella into the pot and add enough water. After boiling on high heat, stir quickly for 15 seconds, and use friction to help the tremium produce glue. Then turn to low heat, cover and simmer for 30-40 minutes.
3. Pour the drained yam pieces into the pot and continue to simmer with trefoils over low heat for 20-30 minutes until the yam becomes soft and glutinous.
4. Add rock sugar and wolfberry, stir gently, and cook for another 5-10 minutes until the rock sugar is completely melted. Turn off the heat, cover the lid and simmer for a while, the taste will be better.
Efficacy: nourishes yin and moistens dryness, strengthens the spleen and lungs, nourishes the skin and beautifies the skin.
Tremella has a flat nature, a sweet and light taste, and it belongs to the lungs, stomach, and kidney meridians. It has the effects of nourishing yin and moistening the lungs, nourishing the stomach and promoting fluid, and beautifying the skin. Yam has a mild nature and sweet taste. It belongs to the spleen, lungs, and kidney meridians. It is mainly used to nourish the spleen and nourish the stomach, promote fluid and nourish the lungs, and nourish the kidneys and astring essence. Yam has a peaceful nature, can replenish qi without dryness, nourish yin without greasiness, and is a good medicine to replenish the three burners (lungs, spleen, and kidneys). It can not only help Tremella moisturize dryness, but also strengthen the spleen and prevent the greasyness of Tremella from irritating the stomach. Lycium barbarum is mild in nature and sweet in taste. It belongs to the liver and kidney meridians, nourishes the liver and kidneys, and improves the eyes. All things are used together to nourish yin and moisten dryness, strengthen the spleen and lungs, nourish the skin, and beautify the skin.
The main components of iron stick yam are mannopsaccharides and mucins. Mannopsaccharides are dissolved in water and absorb water to expand, creating a feeling of fullness; mucin can prevent fat from depositing on the blood vessel walls and prevent atherosclerosis. Tremella is rich in natural plant gums, and long-term use can moisturize the skin; wolfberry is rich in carotenoids such as wolfberry polysaccharides, flavonoids, zeaxanthin, etc.; iron stick yam, tremella and wolfberry all have various functions such as enhancing immunity, antioxidant, regulating the gastrointestinal tract, and assisting in lowering glycemic and lipids.
This meal is suitable for people who feel dry mouth, dry skin, and weak fire in the body in autumn. It nourishes yin and moistens dryness while also strengthening the spleen and stomach. (Note that it is not suitable for eating when you have a cold or cough or phlegm. Diabetic patients should replace rock sugar with sugar substitutes or not add sugar)
Tips
Secret of glue production: Tremella should be torn to pieces enough; put cold water in the pot; boil over high heat and stir for more than ten seconds; add enough water at one time, do not add water in the middle; simmer it slowly over low heat for enough time. (Correspondent: Zhang Nan)
