Spleen deficiency can cause a sallow complexion, loose skin, and diarrhea when exposed to cold. So, what foods can strengthen the spleen? What are the foods that benefit the spleen...
I. Seven Foods that Nourish the Stomach
1. Millet
It has the effect of strengthening the spleen and harmonizing the stomach, making it especially suitable for people with weak spleen and stomach. It is an ideal food for those with indigestion. Millet also has the effect of preventing acid reflux and vomiting. When cooking millet porridge, after the porridge is cooked and slightly cooled, you can see a delicate, viscous layer floating on top. This is the porridge oil. Porridge oil has the effects of nourishing kidney essence, strengthening the spleen and harmonizing the stomach, and greatly replenishing vital energy. It is especially suitable for people with chronic gastroenteritis and chronic gastric ulcers.
2. Chinese Yam
It has the effect of strengthening the spleen and replenishing qi. Regular consumption can improve the body's immunity. The amylase contained in Chinese yam can speed up the body's metabolism of carbohydrates, stimulate gastrointestinal peristalsis, and accelerate the emptying of gastrointestinal contents, making it very suitable for people with weak spleen and stomach and indigestion. There are many ways to eat Chinese yam, such as stir-frying, steaming, making candied yams, or cooking it with rice, millet, and red dates to make porridge.
3. Carrot
It has the effects of strengthening the spleen to resolve stagnation, moistening dryness, and improving eyesight. It is suitable for patients with indigestion, night blindness, and keratomalacia. For children with indigestion, take 250 grams of carrots, add 3 grams of salt, cook until soft, discard the dregs, and drink the juice three times a day for three consecutive days.
4. White Radish
It has the effects of promoting gastrointestinal peristalsis, increasing appetite, and aiding digestion. Ancient medical books also have records of using the method of "chewing raw" white radish to treat food stagnation. In fact, the ancient method of "chewing raw" white radish is very scientific because the amylase and lignin in radish that aid digestion are not heat-resistant and are destroyed at a high temperature of 70°C. It should be reminded that although white radish is good for aiding digestion, due to its cool nature, it is not suitable for people with spleen and stomach deficiency and coldness. People with chronic gastritis and gastric ulcers should not eat large amounts of raw white radish; it is best to stir-fry or stew it.
5. Jujube (dried)
It can nourish and supplement the spleen and stomach and is a common food for regulating and tonifying the spleen and stomach. Since ancient times, it has been listed as one of the "five fruits". According to the "Compendium of Materia Medica", "Jujube is the fruit of the spleen; those with spleen diseases should eat it. It is said to cure diseases and harmonize medicines, and jujube is the medicine for the spleen's blood aspect". It should be reminded that jujube is sweet and warm; a small amount strengthens the spleen, while too much can hinder it. For those with weak spleen and stomach, you can take 10 jujubes, decoct them into a soup and take it regularly, or cook it with millet and Chinese yam to make porridge.
6. Potato
It has the effects of replenishing qi and strengthening the spleen, and harmonizing the stomach. For those with pain from stomach and duodenal ulcers and habitual constipation, you can take a fresh potato, wash, peel, and chop it, add boiling water to mash it, wrap it in gauze to squeeze out the juice, and take 1-2 tablespoons on an empty stomach every morning, adding honey as appropriate. Taking it continuously for 15-20 days can relieve the symptoms. During this period, avoid irritating foods. A special reminder: sprouted potatoes must not be eaten.
7. Chestnut
It has the effects of nourishing the stomach and strengthening the spleen, tonifying the kidneys and strengthening the muscles, activating blood and stopping bleeding, and relieving cough and resolving phlegm. It is especially suitable for patients with chronic diarrhea caused by spleen and kidney deficiency. Steam and cook the chestnut kernels, grind them, and make into cakes, which is especially suitable for children with poor appetite, thin body, and frequent diarrhea. Porridge made with chestnuts and millet is suitable for all ages and can be a good dietary remedy for patients with chronic diarrhea caused by spleen and stomach deficiency and coldness.
II. Nourishing the Stomach with Diet Therapy
1. Golden Sand Carrot
Ingredients: Carrot, salted egg yolk, green onion.
Method: Place the egg yolk in a bowl, add a little cooking wine, and steam in a steamer for fifteen minutes. Cut the carrot into slightly thick strips and steam in a steamer over high heat for five minutes. Let the salted egg yolk cool, then mash 5-6 of them in a small bowl. If there is excess water from the steamed carrots, pour it out. Heat oil in a wok, add the mashed egg yolk, and stir-fry over low heat. The egg yolk will produce a lot of bubbles in the wok. Add the carrot strips and mix evenly to let each strip be coated with the egg yolk. You can add a small amount of salt and light soy sauce to adjust the flavor.
Tip: The egg yolk needs to be mashed as finely as possible. The carrot doesn't need to be steamed until too soft; it can also be cooked by blanching. The egg yolk itself is quite salty, so add salt in moderation.
2. Cabbage and Tofu Stew
Ingredients: Cabbage, tofu, ginger, garlic, and scallion.
Method: Cut the cabbage into sections and the tofu into cubes. Blanch the tofu in boiling water, then remove and drain. Blanch the cabbage in boiling water, then remove and drain. Heat oil in a wok, add ginger, garlic, and scallion, and stir-fry until fragrant. Add the tofu and pan-fry for a moment, then add a small amount of water (or broth) and simmer for a while. Add the cabbage and stir-fry, and finally season with salt! Add the carrot strips and mix evenly to let each strip be coated with the egg yolk. You can add a small amount of salt and light soy sauce to adjust the flavor.
Tip: Blanching the tofu removes its beany flavor. Blanching the cabbage is necessary because it contains an oxidase that destroys vitamins. Blanching in boiling water can eliminate the bad effects of this oxidase. The vitamins in cabbage are heat-sensitive, so we add the cabbage later and only stir-fry it briefly.
3. Countryside-style Pork Rib Soup
Ingredients: Pork ribs, corn, carrot, ginger, and green onion.
Method: Bring an appropriate amount of water to a boil in a pot, add the cleaned pork ribs, and add a spoonful of cooking wine. Bring to a boil again, then remove and rinse with warm water. Cut the corn into small sections and the carrot into chunks. Add enough water to a casserole, add the pork ribs, ginger slices, and green onion. Cover, bring to a boil over high heat, then reduce heat and simmer for about 40 to 1 hour, keeping the soup surface slightly bubbling. Add the corn and carrots and continue to cook for about half an hour. Season with salt 10 to 15 minutes before turning off the heat. Garnish with green onions before serving.
Tip: When making soup, the amount of water must be added at once. If you must add water midway, it must be boiling water. Try not to lift the lid to stir or watch during the cooking process. Do not add salt too early when making soup; generally, add it 10 to 15 minutes before turning off the heat after all other ingredients are added.
4. Lotus Seed and Pork Stomach Soup
Ingredients: One pork stomach, a handful of lotus seeds, two sections of green onion, one large piece of ginger, four scallions, and one tablespoon of Sichuan peppercorns.
Method: There are several methods to clean the pork stomach: salt washing, flour washing, and baking soda washing. If you have all at home, use them all. Put the pork stomach in warm water, wash it once, discard the water, sprinkle with salt or flour or one tablespoon of baking soda, knead repeatedly, and rinse clean. Repeat twice more. Cut the pork stomach into strips. Put one tablespoon of Sichuan peppercorns, half a piece of smashed ginger, and the pork stomach strips in cold water. Bring to a boil over medium-low heat, continue to boil for a minute (a lot of impurities will come out), add one tablespoon of cooking wine, bring to a boil again, then remove and rinse. Do not soak the lotus seeds; slice the ginger. Add the pork stomach strips, lotus seeds, ginger, scallions, and enough water to a soup pot. Bring to a boil over high heat, then simmer over low heat until the soup turns milky white. Season with salt and pepper and continue to simmer over low heat for half an hour. Add sesame oil and scallions before serving.
5. Water Chestnut, Pumpkin, and Millet Porridge
Ingredients: Water chestnut, pumpkin, millet, and glutinous rice.
Method: Wash the glutinous rice and millet and put them in a rice cooker with an appropriate amount of water, then press the porridge button. Peel and dice the water chestnut and pumpkin. When the rice is almost cooked, add the water chestnut and pumpkin, cover, and continue to cook. Until the porridge is thick and the rice is soft, it is ready to drink. You can also add some sugar at this time.