As the temperature continues to drop and the temperature difference between day and night increases, in addition to paying attention to adding clothes for warmth, you can eat more legumes in your diet.
Legumes are nutritious
Food experts point out that during this season, there is little precipitation and the weather is dry, so you should drink enough water every day. Moreover, with ample sunlight, it's the solar term with the highest annual sunshine rate, so you can increase outdoor activities and get moderate sun exposure to boost your body's vitamin D levels. In terms of diet, you should still follow the general principles of a balanced diet with a variety of foods. Depending on your individual situation, you can appropriately eat more water-rich foods, eat less spicy food, and eat more legumes.
Food experts explain that soybeans include soybeans, black beans, and green beans. There is a wide variety of soy products, such as soy milk and tofu. Soybeans are rich in nutrients. Soybeans and their products are nutritious and contain many beneficial components for health, making them particularly good foods for the elderly and patients with cardiovascular diseases. It is recommended that each person eat about one or two (50g) of soybeans or soy products daily.
Recommended Recipes
1. Bamboo Fungus, Fresh Shrimp, Tofu, and Kelp Soup
Ingredients: 6 bamboo fungus, 10 fresh shrimp, 8 kelp knots, 100g northern tofu, 1 head of lettuce.
Instructions:
1. Cut 100g of northern tofu into cubes and rinse the kelp knots clean with water.
2. Separate the lettuce into individual leaves, wash them with water, drain, and peel the shrimp, setting them aside.
3. Soak the bamboo fungus in light salt water for 10 minutes in advance. Remove the cap and web, leaving the stem. Rinse the stem several times under running water, then blanch it in boiling rice vinegar or white vinegar water for 5 seconds and remove.
4. Add the tofu cubes and kelp knots to a broth and simmer for 10 minutes.
5. Add the peeled shrimp to the pot and the prepared bamboo fungus stems. Cook for 5 minutes, until the shrimp turn red and the bamboo fungus is tender (it cooks quickly, so don't overcook).
6. Add the lettuce leaves to the pot and season with an appropriate amount of salt according to your taste.
2. Soy Milk with Boiled Bean Curd Sheets
Ingredients: 2 bowls of soy milk, 1 bowl of chicken broth, 1 sheet of bean curd skin, a small piece of ham, 3 heads of bok choy, 1 egg.
Instructions:
1. Cut the bean curd skin and ham into thin strips and set aside.
2. Beat the egg into a liquid, pour it into a frying pan to make a thin omelet, then cut it into strips and set aside.
3. Blanch the bok choy in hot water, then remove and set aside.
4. Boil the bean curd skin strips in boiling water twice, for about one minute each time, changing the water each time to remove the beany flavor.
5. Add soy milk and chicken broth to a pot. The ratio should be 2:1.
6. After bringing to a boil, add the bean curd skin strips and ham strips. Cook for two minutes, then season with salt. Remove the bean curd skin strips and ham from the pot and place them in a bowl.
7. Arrange the bok choy and egg strips on top, then pour the broth from the pot over it.