Must-eat autumn and winter fire-reducing dishes
The dry climate of autumn and winter easily triggers symptoms of internal heat. How to adjust the body through daily diet? Fresh seasonal ingredients contain natural health preservation codes. Today, we especially recommend 6 seasonal fire-reducing dishes, which retain the maximum nutrition of ingredients through simple cold mixing methods, refreshing the taste buds while regulating physical balance.
Detailed instructions for making five fire-reducing dishes
Crispy radish strips: The first choice for autumn dietary therapy
White radishes contain sinigrin and various digestive enzymes, which are believed by traditional Chinese medicine to have the effects of reducing food stagnation, clearing heat, and resolving phlegm. When making, note: Choose white radishes with sufficient water content, drain the water thoroughly after pickling, and mix with Sichuan peppercorn oil to neutralize the cold nature of the radishes, making them especially suitable for reducing greasiness after meals.
Cold mixed black fungus: Intestinal cleaner
Black fungus in autumn is rich in collagen and dietary fiber, which can absorb impurities in the digestive tract. Tips for making: Soak in cold water for more than 4 hours, and chill after boiling to increase crispness. Pairing with garlic and vinegar sauce not only kills bacteria but also promotes the absorption of iron in black fungus.
Spicy mixed lotus root slices: A beauty product for moisturizing and nourishing
Lotus roots contain mucin protein and vitamin C. It is recommended to choose seven-hole lotus roots for cold mixing, soak the slices in light salt water immediately after cutting to prevent oxidation, and pair with ginger and vinegar sauce to mitigate the cold nature, making it especially suitable for office workers as an anti-radiation snack.
Creative improved cold mixing techniques
Golden ratio for sauce mixing
The basic sauce is mixed in a ratio of rice vinegar: soy sauce: sugar = 3:2:1. Oily sesame oil (for yin deficiency) or chili oil (for yang deficiency) can be added according to the constitution. It is recommended to make 200ml of sauce each time and store it in the refrigerator, using it up within three days to ensure flavor.
Key points for preprocessing ingredients
All root vegetables should be boiled in boiling water, maintaining high heat and timing: radish strips for 30 seconds, lotus root slices for 45 seconds, and asparagus for 20 seconds. Immediate chilling can maintain a crisp and tender texture and a green color.
Must-eat autumn and winter fire-reducing dishes
Scientific combination to enhance efficacy
It is recommended to combine radish strips with black fungus, as the vitamin C in radishes can promote the absorption of iron in black fungus. Celery mixed with peanuts can form complementary plant proteins, and broccoli mixed with sesame can increase the absorption rate of fat-soluble vitamins.
By reasonably combining different cold dishes, you can ensure the daily intake of dietary fiber (recommended 25-30g) and also absorb various vitamins and minerals. A special reminder: Those with spleen and stomach deficiency can add minced ginger and pepper to neutralize the cold nature.