Several Recipes Suitable for the White Dew Season
White Dew is a typical autumn solar term. As the weather turns cooler, water vapor in the air often condenses into white dew on objects such as grass and trees. The saying "After the White Dew festival, the nights are cold and the days are warm" refers to the large temperature difference between day and night during this period.
An old saying goes: "During the White Dew festival, do not expose your body; be mindful of the cool mornings and evenings." This serves as a reminder that although the days may be mild, the mornings and evenings are already cool, and going bare-chested can easily lead to catching a cold.
During the White Dew season, it is cool in the mornings and evenings, so be careful not to catch a cold
The incidence of bronchial asthma is very high during the White Dew season, so it is important to take preventive measures. At this time, the autumn sky is high and the air is crisp, making it a great time for people to travel. However, many tourists often experience symptoms similar to a "cold" during their trip. This may not necessarily be a "cold" but could be "hay fever." The onset of hay fever has two basic factors: one is the body's allergic constitution, and the other is repeated contact and inhalation of external allergens. The focus of health preservation during this solar term is to strengthen physical exercise, avoid getting cold in the mornings and evenings, and actively prevent allergic diseases.
During the White Dew season, it is necessary to prevent nasal diseases, asthma, and bronchial diseases. In particular, patients who suffer from the above-mentioned diseases due to an allergic constitution should be especially cautious with dietary adjustments. Normally, one should eat less or avoid fish, shrimp, and other seafood, raw, cold, roasted, braised, and pickled foods, as well as spicy, sour, salty, sweet, and greasy foods. The diet for health preservation during White Dew should be adjusted in a timely manner
During the White Dew solar term, it is important to prevent autumn dryness. Dryness pathogen can harm the body, easily consuming body fluids and leading to symptoms such as dry mouth, chapped lips, dry nose, dry throat, constipation, and dry, cracked skin. There are many ways to prevent autumn dryness. One can appropriately consume more foods rich in vitamins, or use traditional Chinese medicines that ventilate the lungs, resolve phlegm, nourish yin, and benefit qi, such as ginseng and glehnia root, which have a good effect in relieving autumn dryness. Recommended Recipes for the White Dew Season
The White Dew solar term marks the beginning of truly cool weather. Many people, when conditioning their bodies, overly emphasize "gaining weight for autumn," focusing on nourishing themselves with meats and other nutritional products. However, in the nature of food, different diets have different properties, different effects, and are suitable for different people. Therefore, everyone should adjust their dietary structure according to the changes in the solar terms. Here are several recipes suitable for the White Dew season for your reference.
Lotus Seed and Lily Stew
[Formula] Lotus seeds, lily bulb, 30 grams each. Lean pork, 200 grams.
[Method] Soak the lotus seeds and lily bulb in clear water for 30 minutes. Wash the lean pork, place it in a pot of cold water, bring to a boil (blanch it), and then remove it. Refill the pot with fresh water, add the lotus seeds, lily bulb, and lean pork, and simmer until cooked (you can add a little salt and MSG to taste).
[Effect] Moistens the lungs and relieves dryness, stops coughing, and reduces inflammation. Suitable for patients with chronic bronchitis.
Pomelo Chicken:
[Ingredients] One pomelo (best if harvested in winter), one rooster, and an appropriate amount of salt.
[Method] Remove the feathers and internal organs from the rooster and wash it clean. Peel the pomelo and keep the flesh. Place the pomelo flesh into the chicken's cavity, then put it in a steamer and steam until cooked. Add salt to taste when serving.
[Effect] Tonifies the lungs and qi, resolves phlegm, and stops coughing.
Ginkgo Chicken Cubes
[Ingredients] 100 grams of ginkgo (white fruit), 250 grams of boneless tender chicken, 2 egg whites, high stock, white sugar, Shaoxing wine, starch, MSG, sesame oil, salt, oil, and scallions as needed.
[Method] Shell the ginkgo, stir-fry it in hot oil until about 60% cooked, then remove and peel off the thin inner skin. Cut the chicken into 1 cm cubes, place them in a bowl, and mix with the egg whites, salt, and starch. Heat a wok, add a generous amount of oil, and when the oil is about 60% hot, add the chicken cubes and stir to separate them. Add the ginkgo and continue stir-frying until cooked. Pour the contents and oil into a strainer to drain the excess oil. Add a small amount of oil to the wok, stir-fry the scallions, then add the Shaoxing wine, high stock, salt, and MSG. Add the processed ginkgo chicken cubes to the wok and stir-fry. Thicken with a starch slurry, and before serving, drizzle with sesame oil, stir well, then plate and serve.
[Effect] Tonifies qi and nourishes blood, relieves wheezing and stops leukorrhea. This recipe can be used as a dietary supplement for elderly patients with chronic bronchitis, pulmonary heart disease, emphysema, and women with leukorrhea.
Crispy Fried Yam:
[Formula] 500 grams of fresh yam, 125 grams of white sugar, 100 grams of bean starch, 750 grams of vegetable oil (150 grams actually used), and appropriate amounts of vinegar, MSG, starch, and sesame oil.
[Method] Wash the yam, steam it, then peel it, cut into 1-inch long sections, halve each section, and flatten with a knife. Heat a wok, add vegetable oil, and when the oil is about 70% hot, add the yam and fry until yellow, then remove. Heat another wok, add the fried yam, add two spoonfuls of sugar and water, and simmer over low heat for 5-6 minutes. Then turn up the heat, add vinegar and MSG, thicken with starch, drizzle with sesame oil before serving, and plate.
[Effect] Strengthens the spleen and stomach, and tonifies the lungs and kidneys. It is particularly suitable for those with a weak spleen and poor appetite, or with lung deficiency, coughing, and wheezing.
Nourishing and Therapeutic Diet
Donkey-hide Gelatin and Glutinous Rice Porridge
Ingredients: 30 grams of donkey-hide gelatin, 50-60 grams of glutinous rice, and an appropriate amount of brown sugar.
Preparation: First, cook the glutinous rice into a porridge. When the porridge is almost done, add the crushed donkey-hide gelatin, stirring while it cooks. Then add the brown sugar and cook for another two to three boils.
Usage: Take it warm in the morning and evening. A course of treatment lasts for three days. Take it intermittently, as continuous consumption may cause a feeling of chest tightness and fullness.
Effect: Nourishes blood and stops bleeding, nourishes yin and calms the spirit.
Application: For dizziness, blurred vision, pale complexion, palpitations, insomnia, forgetfulness, delayed menstruation, light flow, amenorrhea, continuous spotting, threatened miscarriage, vaginal bleeding during pregnancy, hemoptysis from a long cough, hematemesis, epistaxis, rectal bleeding, and hemoptysis from pulmonary tuberculosis or bronchiectasis.
Note: Not suitable for those with a cold, or with chest tightness, abdominal bloating, loss of appetite, and a thick, greasy tongue coating.
Glehnia and Goji Berry Porridge
Ingredients: 15-20 grams of glehnia root, 15-20 grams of goji berries, 3-5 grams of rose petals, 100 grams of japonica rice, and an appropriate amount of rock sugar.
Preparation: First, decoct the glehnia root and strain out the dregs. Then, use the medicinal liquid to cook with the goji berries and japonica rice in a clay pot, adding an appropriate amount of water. Simmer over low heat. When the porridge is almost done, add the rose petals and rock sugar, stir well, and cook for a moment longer.
Usage: Take it warm in the morning and evening.
Effect: Nourishes yin and moistens dryness, nourishes blood and brightens the eyes.
Application: For a dry cough with little phlegm, phlegm streaked with blood, a dry throat, hoarseness, a burning pain in the epigastrium, hunger without appetite, dry heaves, hiccups, dizziness, blurred vision, dry eyes, and a feeling of heat in the palms and soles due to yin and blood deficiency.
Note: Not suitable for cough caused by external wind-cold.
Ginseng and Lily Porridge
Ingredients: 3 grams of ginseng, 15-25 grams of lily bulb, 50 grams of japonica rice, and an appropriate amount of rock sugar.
Preparation: First, grind the ginseng into a powder. Peel and wash the lily bulb and chop it. Then, cook together with the japonica rice in a clay pot with an appropriate amount of water. Simmer over low heat. When the porridge is almost done, add the rock sugar, stir well, and cook for a moment longer.
Usage: Take it warm in the morning and evening.
Effect: Tonifies qi and nourishes yin, moistens the lungs and calms the spirit.
Application: For palpitations and shortness of breath, vexation and thirst, mental fatigue, emaciation from a long illness, insomnia, forgetfulness, restlessness, poor appetite, a low cough with little phlegm, and for neurasthenia, hysteria, chronic bronchitis, emphysema, pulmonary tuberculosis, bronchiectasis, and pertussis, all of which are due to qi and yin deficiency.
Note: Not suitable for cough caused by external wind-cold, or for cough with fever, drinking cold beverages, a red tongue with a yellow coating, and constipation with yellow urine, which are all signs of excess heat.
Jujube and Dark Plum Soup
Ingredients: 20 grams of jujubes, 20 grams of dark plums, and an appropriate amount of rock sugar.
Preparation: Wash the jujubes and dark plums, place them in a clay pot with an appropriate amount of water, and simmer over low heat to extract a thick liquid. Dissolve the rock sugar in the liquid.
Effect: Nourishes yin, tonifies qi, and stops sweating.
Application: For vexation and heat, thirst, shortness of breath, mental fatigue, and continuous night sweats due to yin fluid deficiency.
Pork Lung and Cordyceps Soup
Ingredients: 250 grams of pork lung, 15 grams of Cordyceps sinensis, and an appropriate amount of salt and MSG.
Preparation: First, clean the pork lung thoroughly, removing blood and impurities, and cut it into small pieces. Place the pork lung and Cordyceps sinensis in a clay pot with an appropriate amount of water and simmer into a soup. When the pork lung is tender, add a little salt and MSG to taste. Drink the soup and eat the lung.
Usage: Eat as a side dish, in moderation.
Effect: Tonifies the lungs and kidneys, stops coughing and wheezing.
Application: For a long, dry cough, chest pain with hemoptysis, shortness of breath that is not continuous, which worsens with exertion, a weak voice, soreness in the lower back and knees, incontinence of urine with coughing, and for chronic bronchitis, bronchial asthma, and lung cancer with coughing, wheezing, and hemoptysis, all of which are due to lung and kidney deficiency.
Carp and Brown Sugar Sweet Almond Soup
Ingredients: One carp (about 500 grams), 12 grams of sweet almonds, and an appropriate amount of brown sugar.
Preparation: First, remove the scales, gills, and internal organs from the carp, wash it clean, and cut it into several pieces. Simmer the carp pieces with the almonds and brown sugar into a soup. The soup is ready when the fish is cooked (you can add a little soy sauce for seasoning).
Usage: Eat the fish and drink the soup, in moderation.
Effect: Tonifies qi and strengthens the spleen, nourishes yin and regulates the lungs.
Application: For chronic bronchitis of the qi and yin deficiency type, characterized by emaciation, fatigue, a cough with abundant phlegm, shortness of breath with a low voice, wheezing, and occasional streaks of blood in the phlegm.
Fritillary Bulb and Turtle Soup
Ingredients: One live soft-shelled turtle (about 500-1000 grams), 5 grams of fritillary bulb (Fritillaria), and an appropriate amount of cooking wine, finely chopped scallions, Sichuan pepper powder, MSG, and salt.
Preparation: First, place the turtle in warm water to allow it to urinate completely. Then, remove the head, internal organs, and clean it thoroughly. Place the turtle in a steamer, add an appropriate amount of water, and add the fritillary bulb, cooking wine, Sichuan pepper powder, scallions, MSG, and salt. Steam over high heat until cooked.
Usage: Eat as a side dish, in moderation.
Effect: Nourishes yin and tonifies the lungs, resolves phlegm and stops coughing.
Application: For a long cough with abundant phlegm, shortness of breath, night sweats, vexation and thirst, and low-grade fever that does not subside, due to yin deficiency.
South Glehnia Root and Egg Soup
Ingredients: 50 grams of South glehnia root, 2 eggs.
Preparation: Place the South glehnia root and eggs in a clay pot with an appropriate amount of water and simmer. When the eggs are cooked, remove them, peel them, and put them back into the medicinal soup to simmer for a little longer. Drink the soup and eat the eggs.
Usage: Eat as a side dish, in moderation.
Effect: Nourishes yin, reduces fire, and relieves pain.
Application: For toothache due to deficiency of yin-fluid and flaring-up of deficient fire, with symptoms that may include slight redness and swelling or no redness at all, and dryness of the gums.
Dual Ginseng Wine
Ingredients: 30 grams of American ginseng, 20 grams of glehnia root, 20 grams of Ophiopogon japonicus, and 800 grams of yellow wine.
Preparation: Crush the American ginseng and glehnia root into small pieces, and finely chop the Ophiopogon japonicus. Place all the ingredients into a small jar and pour in the yellow wine. Place the jar on a stove and simmer over low heat until small bubbles form (like fish eyes). Remove from the heat and let it cool. Seal the jar and store it in a cool, dry place. Shake it daily for seven days. After seven days, open the jar, add 200 ml of cool water, stir well, and filter through a fine sieve. Store the liquid in a clean bottle.
Usage: Take 10-20 ml in the morning and evening, diluted with hot water. When the wine is finished, dry the remaining herbs into a powder and take 5 grams each time with hot water.
Effect: Nourishes yin and tonifies qi, promotes the production of body fluids and moistens dryness.
Application: For vexation and body fatigue, shortness of breath and sweating, thirst and excessive drinking, a dry mouth and chapped lips, a dry tongue with no moisture, scanty urine, dry skin, a dry cough with little phlegm, and constipation, as well as for emaciation and thinness after a febrile illness, with hunger but no appetite, and restlessness at night.
Note: Not suitable for those with a deficient spleen and stomach, cold-dampness obstruction causing epigastric fullness and pain, cold pain, diarrhea, poor appetite, and a greasy tongue coating. Do not take with Veratrum nigrum. If the taste is bitter, you can add an appropriate amount of rock sugar.