Winter is here. In this cold season, what can you eat that is both delicious and healthy? Here are 8 winter foods to help you get through the season.
1. Sea Bass
Sea bass is rich in easily digestible protein, fat, vitamin B2, niacin, calcium, phosphorus, potassium, copper, iron, selenium, and more. Traditional Chinese medicine considers sea bass to be warm in nature and sweet in flavor, with the effects of strengthening the spleen and stomach, nourishing the liver and kidneys, and relieving coughs and resolving phlegm. In winter, sea bass is plump and delectable, with snow-white flesh and delicate meat, making it the best season to enjoy it.
Chrysanthemum and Tofu Sea Bass Soup
2. Dog Meat
Dog meat contains较多的 taurine and peptides, with very little fat. Traditional Chinese medicine believes that dog meat is warm in nature and has the effects of replenishing qi and warming the kidneys, helping yang to dispel cold. It is very effective for back pain, aversion to cold, cold limbs, nocturnal urination, and adding body heat.
3. Black Fungus
Black fungus contains relatively high amounts of trace elements, vitamin B1, B2, carotene, mannose, pentose, xylose, lecithin, cephalin, calcium, iron, etc. It helps prevent blood clotting, cardiovascular and cerebrovascular diseases, and constipation. Traditional Chinese medicine considers black fungus to be neutral in nature and sweet in flavor, with the effects of replenishing qi, benefiting intelligence, and generating blood. It is effective for anemia, soreness and weakness of the waist and legs, and numbness of the limbs.
Cold-dressed Black Fungus
4. Soybeans
The nutritional components of soybeans are relatively complete, with its protein being "complete protein" and rich in lysine, which can compensate for the lack of lysine in grains. It can be used as a vegetable or as a substitute for grain, and is especially beneficial to eat in winter. Traditional Chinese medicine believes that soybeans are sweet in flavor and have the effects of harmonizing the stomach, regulating the middle energizer, strengthening the spleen, and replenishing qi.
Soybean and Pig's Trotter Soup
5. Shiitake Mushrooms
Shiitake mushrooms contain various vitamins and minerals, more than 50 kinds of enzymes and free amino acids, choline, adenine, ergosterol, and lentinan. They have the effect of inhibiting the synthesis of cholesterol in the body, promoting its decomposition and excretion, and preventing blood lipids from rising.
Oil-free Shiitake and Chestnut Chicken
6. Black Soybeans
Black soybeans have the highest protein content among all beans, more than double that of pork leg. The fat it contains is mainly monounsaturated and polyunsaturated fatty acids, of which essential fatty acids needed by the human body account for 50%, as well as phospholipids, soy isoflavones, and biotin. Therefore, eating black soybeans does not cause high blood lipids and can even lower cholesterol. Traditional Chinese medicine believes that black soybeans are neutral in nature and sweet in flavor, with the effects of moistening the intestines and nourishing the blood.
Korean-style Honey Black Soybeans
7. Milk
Milk is one of the best sources of nutrients for the human body. The protein in milk contains all 9 essential amino acids needed by the human body. The fat particles are small and in a highly dispersed state, so the digestibility is high. The carbohydrates in milk are mainly lactose, which is beneficial to the reproduction of lactic acid bacteria and inhibits the growth of spoilage bacteria. Traditional Chinese medicine believes that milk is sweet and neutral in flavor, with the effects of tonifying deficiency and nourishing the body, promoting the production of body fluids and moistening the intestines, and quenching thirst. In winter, we need to pay special attention to calcium supplementation, and the calcium in milk is not only abundant but also easily absorbed.
8. Soybean Sprouts
Soybean sprouts are the product of soybeans that have been soaked in water and germinated. In this process, under the action of their own enzymes, the protein structure of the soybeans becomes loose, the digestibility and biological value of the protein are improved, and the content of vitamins B1, B2, C, and water-soluble fiber increases, making it an ideal high-nutrient vegetable.
Stir-fried Soybean Sprouts