White belongs to the Metal element in the Five Elements and corresponds to the lungs, benefiting the Qi. Most white foods, such as milk, rice, poultry, and fish, are rich in protein and can help relieve physical fatigue when consumed regularly. Additionally, white foods are relatively safe and nutritious. Because their fat content is much lower than that of red meats like beef, they are a better choice for patients with high blood pressure, heart disease, and other conditions.
Milk, Chinese Yam, and Lily Bulb Soup
1. Braised Lily Bulb and Aloe with Chinese Yam
Ingredients: 50g Chinese yam, 150g aloe, 50g lily bulb, 500g water, appropriate amount of rock sugar.
Instructions: Peel and cut the aloe and Chinese yam into strips, then blanch them. Select and wash the lily bulb petals. Take a clean pot, add water, Chinese yam, aloe, lily bulb, and rock sugar. Bring to a boil over high heat, then simmer on low heat for 15 minutes.
Benefits: Aloe is rich in vitamins and is good for skin care and beauty. Lily bulb has the effect of moistening the lungs and relieving cough, especially effective for lung heat, thick phlegm, or a dry cough without phlegm. Chinese yam is sweet and neutral in nature, neither dry nor greasy. It can strengthen the spleen and lungs, boost Qi and nourish Yin, and support the spleen and kidneys.
2. Chinese Yam and Lily Bulk with Milk
Ingredients: 200g Chinese yam, 100g lily bulb, 500g fresh milk, 30g rock sugar.
Chinese yam does not tolerate long cooking, as it will lose its texture. It can also be eaten raw, so it can be mixed directly with milk for a convenient and nutritious breakfast.
Instructions: Lily bulbs come in fresh and dried forms. If using dried ones, they need to be cooked longer, about 30-40 minutes, before being cooked with the Chinese yam. Peel the Chinese yam and cut into small dice; peel and wash the lily bulbs. Pour fresh milk into a clay pot and bring to a boil. Add the lily bulbs and Chinese yam dice and cook for about 3 minutes. Finally, add rock sugar to taste.
3. Ginkgo Braised with Loofah
Ingredients: 1 loofah, 7 ginkgo nuts, appropriate amount of goji berries, 1 small spoonful of ginger shreds, 2 shiitake mushrooms. Appropriate amount of salt, 30cc water, 1/2 small spoonful of olive oil.
Instructions: Wash and cut the loofah; wash the ginkgo nuts and goji berries; wash and slice the shiitake mushrooms. Heat oil in a pan, sauté the ginger shreds in olive oil until fragrant. Add the loofah and shiitake mushrooms and stir-fry over medium heat for about 1 minute. Add 30cc of water and ginkgo nuts, and simmer until the loofah is cooked. Add goji berries and an appropriate amount of salt and cook for a moment longer.
4. Ginkgo, Bean Curd Skin, and Coix Seed Sweet Soup
Ingredients: 2 pieces of fresh bean curd skin, 100g ginkgo nuts, 45g coix seeds, appropriate amount of rock sugar.
Instructions: Soak the coix seeds in water for 5 minutes, then wash them. Pour eight cups of water into a pot, add the coix seeds and ginkgo nuts, bring to a boil over high heat, then simmer on medium-low heat for one hour. Wash the bean curd skin, cut it into pieces, add it to the pot, and simmer on low heat for another hour. Add an appropriate amount of sugar and it's done.
5. Ginkgo, Chinese Yam, and Celery Stir-fry
Ingredients: 200g celery, 180g diced Chinese yam, 50g ginkgo nuts, 3g salt, 3g chicken essence, appropriate amount of chopped green onion, minced garlic, and ginger slices, a little wet starch, and sesame oil.
Instructions: Dice the celery and blanch it along with the diced Chinese yam and ginkgo nuts. Add a little oil to the wok, stir-fry the ginger, green onion, and garlic until fragrant. Add the blanched ingredients, season, and stir-fry evenly. Thicken with a thin starch slurry. Drizzle with sesame oil before serving.
Ginkgo, Bean Curd Skin, and Pork Tripe Soup
6. Braised Pork Tripe with Chinese Yam and Ginkgo
Ingredients: 50g Chinese yam, 350g pork tripe, 10g ginger, 20g ginkgo nuts, 1000g clear broth, 5g salt, 3g chicken essence, 1g sugar.
Instructions: Peel the Chinese yam, cut into thick slices, and blanch. Wash the ginkgo nuts. Cut the pork tripe into strips and blanch. Slice the ginger. Heat a clean pot, add the clear broth, ginger slices, ginkgo nuts, and pork tripe. Bring to a boil over high heat, then simmer on low heat for 30 minutes. Add the Chinese yam and simmer for another 20 minutes, then season.
Benefits: Chinese yam can treat symptoms such as weak spleen and stomach, fatigue, poor appetite, spontaneous sweating, and deficiency of Qi in the spleen, stomach, and kidneys. Ginkgo nuts resolve phlegm, calm asthma, and have astringent and dampness-removing properties. They can be used to treat leucorrhea, turbid urine, frequent urination, and enuresis.
Ginkgo biloba and tofu bamboo pork tripe soup
Orange sauce