There is an old saying that goes, "Food and sex are the very nature of man," which highlights the importance of diet. Today, we also place immense importance on food. Whether it's a gourmet feast or a simple meal, our demands for what we eat are constantly increasing. We want to eat healthily, nutritionally, and even improve our physical condition. For this reason, the editor has collected 6 foods that are as valuable as "Cordyceps sinensis."
Braised Beef with Carrots
The "King of Fruits and Vegetables": Carrot
It is rich in carotene and has outstanding anti-cancer and cancer-preventing effects.
Regular consumption of carrots can significantly reduce the incidence of lung cancer. Carrots also contain quercetin, kaempferol, and other compounds that can increase coronary blood flow, lower blood lipids, and promote adrenaline synthesis. Therefore, it has certain therapeutic effects on treating hypertension, heart disease, and stomach ailments. At the same time, it also has effects on nourishing the liver and improving vision, replenishing qi and strengthening the stomach, nourishing the kidneys and strengthening the spleen, as well as detoxifying and lowering blood sugar.
Related Recipe: Braised Beef with Carrots and Shiitake Mushrooms
Ingredients: 500g beef brisket, 3 carrots, 6 dried shiitake mushrooms, 5g cilantro, 1 piece of ginger
1. Soak the shiitake mushrooms in warm water until soft, clean them, and strain the soaking water through a fine sieve twice. Set aside.
2. Rinse the beef brisket and place it in a cold pot of water. Turn on the heat. After boiling for about 3 minutes, remove the beef and discard the water. Rinse the surface of the beef with warm water to remove scum. Let it cool, then place it in a clay pot. Pour in cold water and the water used to soak the mushrooms. Bring to a high boil, add the smashed ginger and star anise, then reduce the heat and simmer for two hours.
3. After two hours, add the chopped carrots and shiitake mushrooms and simmer for another half hour. When done, season with salt in the bowl and garnish with cilantro before serving.
The "King of the Waters": Loach
Speaking of loach, now is a great time to eat it. Moreover, loach has great health benefits. Its meat is tender and delicious, and its nutritional content is much higher than that of carp, hairtail, and other fish. Traditional Chinese medicine believes that loach can tonify the middle qi and expel dampness evil, and can be used as an adjuvant in treating conditions like diabetes, impotence, jaundice from damp-heat, night sweats in children, hemorrhoids, and scabies.
Pan-fried Loach
Related Recipe: Pan-fried Loach
Ingredients: 500g loach, an appropriate amount of ginger, green onions, garlic, cooking wine, Sichuan peppercorns, etc.
1. Keep the loach in fresh water for a few days to let them spit out all the mud and sand.
2. Before frying, sprinkle with salt to quickly stun the loach and prevent oil splashing. Remember to rinse them thoroughly before cooking.
3. Prepare dried chili peppers, chop ginger and garlic, and prepare chopped green onions.
4. Heat a pan with more oil than usual for stir-frying, on low heat to fry until fragrant. Remember to cover the pan, otherwise you might get burned.
5. After frying until fragrant, add cooking wine, vinegar, ginger, garlic, and dried chili peppers and stir-fry evenly.
6. When serving, sprinkle with chopped green onions and Sichuan peppercorns.
The "King of Animals": Quail
Quail meat is delicious and nutritious. In addition to protein, it also contains various vitamins, minerals, lecithin, and many essential amino acids for the human body. Quail meat is a typical high-protein, low-fat, low-cholesterol food. It is especially suitable for middle-aged and elderly people, as well as those with hypertension and obesity. Quail meat and eggs are excellent nutritional tonics and also good medicine for treating various diseases. Quail meat can nourish the five organs, strengthen muscles and bones, stop diarrhea, eliminate indigestion, nourish the liver and clear the lungs. It is recommended: for middle-aged and elderly people, eating quail is better than eating chicken.
Related Recipe: Quail and Chinese Yam Soup
Ingredients: 1 quail, 30g Chinese yam, 5g each of chopped green onions and ginger, appropriate amount of fine salt.
1. Slaughter the quail, remove feathers and internal organs, wash, and cut into pieces; wash the Chinese yam and cut into pieces.
2. Add the quail pieces, Chinese yam pieces, green onions, ginger, and water to a pot. Bring to a boil over high heat, then reduce to low heat and simmer until the quail meat is tender. Add salt to taste and it's ready.
The "King of the Sea": Sea Cucumber
In addition to containing protein, fat, sugar, inorganic salts, and various vitamins, sea cucumber also contains iodine, collagen fibers, polysaccharides, and chondroitin sulfate. Sea cucumber has the effects of tonifying the kidneys, moistening dryness, nourishing blood, and strengthening the stomach. Regular consumption also has effects such as nourishing yin and reducing fire, tonifying kidneys and strengthening yang, and improving intelligence and supplementing calcium. The usual way of eating is often in soups. When choosing sea cucumber, look for those that are plump, large and heavy, with firm, unbroken spines, and with the cut flaring outwards.
Sea Cucumber Congee
Related Recipe: Superior Broth Sea Cucumber Congee
Ingredients: 1 sea cucumber, appropriate amount of millet, 50g rice, one bowl of superior broth, appropriate amount of green onions and ginger.
1. Prepare the ingredients.
2. Pour one large bowl of superior broth into a pot and heat it up.
3. Slice the sea cucumber thickly.
4. Add the soaked rice, millet, and ginger to the pot. Bring to a boil over high heat, then reduce to low heat and simmer.
5. When the rice becomes soft and glutinous, add the sea cucumber and continue to cook for another 4-5 minutes.
6. Add a suitable amount of salt, remove the ginger slices, sprinkle with green onions, and it's ready to be enjoyed.
The "King of the Desert": Cistanche
Cistanche mainly grows in Inner Mongolia, parasitic on the roots of the desert plant Haloxylon ammodendron. Because of its function of "nourishing the kidneys, strengthening yang, and supplementing essence and blood," it is known as "desert ginseng." Cistanche has the effects of tonifying the kidneys and strengthening yang, and moistening the intestines to relieve constipation. It is often used for symptoms such as soreness in the lower back and knees, impotence and premature ejaculation, uterine cold and infertility, dry intestines, blood deficiency, and constipation. Modern research has shown that cistanche has significant effects in improving sexual function, enhancing human immunity, anti-aging, and relieving constipation.
Cistanche Stewed Beef
Related Recipe: Chicken Stewed with Goji Berry and Cistanche
Ingredients: Main ingredients: 350g chicken, 10g goji berries, 8g cistanche, 10g ginger, 1000ml water. Seasoning: 5g salt, 3g chicken essence, 1g sugar.
1. Clean the chicken, chop it into pieces, and blanch it. Remove impurities from the goji berries and cistanche, wash them, and soak them. Slice the ginger and set aside.
2. Take a clean pot, add water, ginger slices, cistanche, and the chicken. Bring to a boil over high heat, then reduce to low heat and simmer for 30 minutes. Add the goji berries and simmer for another 10 minutes. It's ready.
The "King of the Plateau": Rhodiola
Rhodiola is a good medicine for plateau travelers. It can quickly correct the functional disorders of various organs caused by hypoxia, significantly improve the body's ability to resist hypoxia, relieve fatigue, and reduce headaches, palpitations, nausea, and other symptoms of altitude sickness.
Therefore, rhodiola is especially suitable for patients with respiratory and cardiovascular diseases. It not only has the effect of "supporting the righteous and consolidating the foundation," but its immune-enhancing effect is stronger than that of ginseng, and its disease-preventing and anti-aging effects are rare among the known tonic Chinese herbs.
Related Recipe: Rhodiola Black-bone Chicken Soup
Ingredients: 1 black-bone chicken, 20g rhodiola, 1 large green onion, 15g "Jiushun ginger juice," salt, white pepper.
1. Slaughter and clean the black-bone chicken, set aside.
2. Prepare the "Jiushun ginger juice."
3. Prepare the rhodiola.
4. Take one large green onion, chop the black-bone chicken into suitable pieces, and wash them.
5. Clean the rhodiola of any dust and slice it with a knife.
6. Cut the green onion into long sections, set aside.
7. Take a soup pot, put the chopped chicken and rhodiola into the pot, and add an appropriate amount of water.
8. Put the green onion sections into the pot, and also add an appropriate amount of ginger juice.
9. Bring the soup to a boil over high heat, then reduce the heat and simmer.
10. During the simmering process, be careful with the lid. This glass pot needs the lid to be slightly ajar to prevent the soup from boiling over.
11. After about two hours, when the soup is ready, add a little salt and white pepper to taste, and it's ready to be served.
After reading the above introduction, don't you feel tempted? You can also follow the steps above to cook a dish suitable for your family. This way of eating is both healthy and delicious. Hurry up and take action!
Pan-fried loach
Carrot crotch
Pretzels
Carrot burn ribs