At the turn of autumn and winter, the principle of diet is to focus on "sweet and neutral foods," which means eating more foods that have the effect of clearing the liver, such as vegetables like bean sprouts, carrots, cauliflower, and celery. Their preparation should also be varied.
Cold-dressed Mung Bean Sprouts
First, bean sprouts. Soybeans and mung beans contain large amounts of protein, fat, and carbohydrates, as well as essential trace elements for the human body, such as sodium, iron, phosphorus, and calcium. After the beans sprout, they not only retain their original substances but also increase their vitamin content, which helps to eliminate fatigue. The chlorophyll in bean sprouts can help prevent colorectal cancer.
Second, carrots. Traditional Chinese medicine (TCM) believes that carrots are sweet and neutral in taste, and eating them can nourish the spleen and strengthen the stomach. At the end of autumn, carrots are best eaten stewed, and stir-frying is also a good method. Stewing can preserve over 93% of the carotene, while stir-frying can also preserve over 80%.
Third, cauliflower. Cauliflower is rich in vitamins. Every 200 grams of fresh cauliflower can provide more than 75% of the daily vitamin A requirement for an adult. Its vitamin C content is even more outstanding; every 100 grams can reach 80 mg, which is 3-4 times higher than common Chinese cabbage and soybean sprouts, and twice as high as oranges.
Fourth, celery. TCM believes that celery is cool in nature, with a sweet, pungent, and non-toxic taste. It can calm the liver and strengthen the stomach. It is rich in protein, carbohydrates, carotene, vitamin C, amino acids, and more. It can excite the central nervous system, promote gastric juice secretion, increase appetite, and has an expectorant effect. Celery can be stir-fried with dried bean curd or shredded meat, presenting a bright color and a fresh aroma.
Fifth, bok choy. TCM believes that bok choy is slightly bitter and cool in nature, nourishing the stomach and harmonizing the middle jiao, and promoting stomach health. Bok choy is rich in vitamin C and calcium, and also contains phosphorus, iron, carotene, and B vitamins. There is also cabbage, which is also known as Chinese cabbage or head cabbage. It is bitter and neutral in nature, can benefit the heart and kidneys, strengthen the spleen and stomach, and has the effect of relieving pain and promoting healing for stomach and duodenal ulcers.
Sixth, lettuce. Lettuce has a tender and fine texture, suitable for both eating raw and stir-frying. Eating lettuce often in the autumn can enhance the secretion of gastric and digestive juices, as well as increase bile secretion. The potassium content in lettuce is 27 times that of sodium, which helps promote urination, maintain water balance, and is very beneficial for patients with hypertension and heart disease. The fluorine element in lettuce can participate in the formation of tooth enamel and dentin and in bone growth. Lettuce has a high iodine content, which has a favorable effect on the body's basal metabolism and physical development. The nutritional value of lettuce leaves is far higher than that of lettuce stems. In addition, people who suffer from coughs in the autumn can eat more lettuce leaves to soothe the cough.