Shouwu Liver Tablets
[Ingredients] 20 ml of Shouwu liquid, 250g of fresh pork liver, 25g of water-cured fungus, a little green cabbage leaves, Shaoxing wine, vinegar, salt, Starch, fresh soup, soy sauce, green onions, ginger, garlic and oil are appropriate.
[Method] Concentrate the Shouwu decoction, take 20 ml of the liquid for later use, trim the tendons of the pork liver, wash and slice it, wash the onion, ginger and garlic, shred the onion and ginger, slice the garlic, wash the green vegetables Control dryness. Dip the pork liver slices into the Shouwu juice (take half of the Shouwu juice), add a little salt, add an appropriate amount of starch and mix well. Add the remaining Shouwu juice, soy sauce, Shaoxing wine, vinegar, wet starch and fresh soup. Mix it into juice. Heat the oil in a wok over high heat. When the oil is hot, add the mixed pork liver slices and slide them through. Use a slotted spoon to drain out the remaining oil. There is still a small amount of oil left in the pot. Add the garlic slices and minced ginger and stir-fry the pork liver until fragrant. , water-frozen fungus, stir-fry for a few minutes, put the green cabbage leaves into the pot and stir-fry several times, when it is eighty-cooked, pour in the juice and stir-fry evenly. Add the shredded green onion to the pot before taking it out of the pot, stir-fry and then remove from the pot.
[Efficacy] Nourishes the liver and kidneys, replenishes essence and blood, and improves eyesight. (Shouwu can not only protect the liver, but also lower lipids and blood pressure; fungus has the effect of promoting blood circulation, and eating it regularly can keep fit and prolong life even if you are not sick.)
Roasted eggplant with garlic
[Ingredients] 25 grams of garlic, 500 grams of eggplant, appropriate amounts of onions, ginger, starch, soy sauce, sugar, salt, MSG, vegetable oil, and clear soup.
[Method] Remove the stems of the eggplant, wash it, cut it into two petals, make a cross on the surface of each petal, and cut into rectangular pieces 4 cm long and 2 cm wide (do not cut). Wash and chop onions and ginger, wash and cut garlic into two cloves and set aside. Heat a wok over high heat, pour in vegetable oil and when it is 70% hot, add the eggplants one by one into the pan and stir-fry until they turn yellow, then add minced ginger, soy sauce, salt, garlic cloves and clear soup, bring to a boil and simmer over low heat 10 minutes, stir well, sprinkle with chopped green onion, then add sugar, starch and water to make a thick sauce, reduce the juice and mix well, add MSG and cook.
[Efficacy] Cools blood, stops bleeding, reduces swelling and relieves pain. This recipe takes the sweet and cold properties of eggplant to clear blood and heat, dissipate blood stasis and swelling, diuresis and dampness, and relieve pain. It is combined with pungent and warm garlic, which can warm the spleen and stomach, promote qi stagnation, eliminate acne, and detoxify.
Celery and Tofu
[Ingredients] 150 grams of celery, 1 piece of tofu, a little salt, MSG, and sesame oil.
[Method] Cut the celery into small sections and the tofu into small cubes. Blanch them both in boiling water. Remove them and cool them with cold boiling water. Set aside the purified water for later use. Stir the celery and tofu, add salt, MSG, and sesame oil and mix well.
[Efficacy] Calming the liver, clearing away heat, diuresis and detoxification.
Winter melon and grass carp
[Ingredients] 500 grams of winter melon, 250 grams of grass carp, appropriate amounts of salt, MSG, and vegetable oil.
[Method] Peel the winter melon, wash and cut into triangular pieces, cut open the grass carp, leave the tail and wash it for later use. First, fry the grass carp (with tail) in oil until golden brown, take a casserole, put an appropriate amount of water in it, put the fish and winter melon into the casserole, bring it to a boil first, then simmer it for about 2 hours. When the soup turns white, add salt and MSG to taste.
[Efficacy] Calming the liver, dispelling wind, removing dampness and removing heat.
Cold lettuce
[Ingredients] 350 grams of fresh lettuce, appropriate amounts of green onions, sesame oil, MSG, salt, and sugar.
[Method] Wash and peel the lettuce, cut into long strips and small pieces, put into a plate and stir with refined salt, marinate for 1 hour, decant to remove the water, add MSG and sugar and mix well. Cut the green onion into chopped green onion and sprinkle it on the lettuce. Heat the pot and add sesame oil. When the oil is hot, pour it on the green onion and stir evenly.
[Efficacy] Benefit the five internal organs and clear the meridians.
Sesame spinach
[Ingredients] 500 grams of fresh spinach, 15 grams of cooked black sesame seeds, appropriate amounts of salt, sesame oil, and MSG.
[Method] Remove the roots and wash the spinach, blanch it in a pot of boiling water, take it out and immerse it in cold water, take it out and drain it, cut it into sections, put it in a plate, add salt and salt respectively. MSG and sesame oil, stir evenly, then sprinkle black sesame seeds on the spinach.
[Efficacy] Tonify the liver and kidneys, open the chest and moisten dryness.
Wolfberry shredded pork
[Ingredients] 20 grams of wolfberry, 100 grams of lean pork, 20 grams of green bamboo shoots, oil, salt, sugar, MSG, Shaoxing wine, sesame oil, dry starch, Just the right amount of soy sauce.
[Method] Wash the wolfberry and set aside. Wash and shred the lean meat and green bamboo shoots, and mix in a small amount of starch. Heat a wok with oil, then add an appropriate amount of oil, stir-fry the shredded pork and bamboo shoots at the same time, add Shaoxing wine, add sugar, soy sauce, salt and MSG, stir well, add wolfberry and stir-fry until cooked , drizzle with sesame oil and serve.
[Efficacy] Nourishes yin and blood, nourishes the liver and kidneys.
Egg mushrooms
[Ingredients] 4 eggs, 6 shiitake mushrooms, some chopped green onion and salt, and an appropriate amount of cooking oil.
[Method] Beat the eggs, cut the mushrooms into strips and put them into the egg liquid, add appropriate amount of salt and chopped green onion. Add base oil to the wok, pour in the stirred mushroom and egg liquid, stir-fry until it becomes lumpy and serve.
[Efficacy] It is beneficial to absorption and nourishes the five internal organs. It is the main course of cancer diet therapy.
Black sesame porridge
[Ingredients] 25 grams of black sesame seeds and 50 grams of japonica rice.
[Method] Fry the black sesame seeds and grind them into powder and set aside. Wash the japonica rice and cook the black sesame seeds in the pot. After boiling over high heat, simmer over low heat until it becomes porridge.
[Efficacy] Replenishes the liver and kidneys and nourishes the five internal organs.
Jujube, lentils, corn and rice: 5 jujubes, 100 grams of corn, 50 grams of lentils, appropriate amount of sugar. Wash the jujubes, corns, and lentils, put them into the pot, add an appropriate amount of water, bring to a boil over high heat, and then simmer over low heat until the rice is cooked. Sugar can be added when eating. It has the effect of nourishing the liver and strengthening the spleen and stomach.
Wolfberry tea: 10 grams of wolfberry. After washing, put it in a cup, pour boiling water, cover the cup and wait for 2-3 minutes. Beneficial to the kidneys and liver. It can clear the mind and refresh the mind, dispel wind and heat, increase appetite and help digestion.
Amomum crucian carp soup: 150 grams of fresh crucian carp, 3 grams of Amomum villosum, 6 grams of tangerine peel, appropriate amounts of ginger, green onion, and refined salt. Scrape off the scales and gills of the fresh crucian carp, disembowel it and remove the internal organs, wash it, put the Amomum villosum into the belly of the fish, and then put it into a casserole together with the dried tangerine peel. Add an appropriate amount of water and bring to a boil over high heat. Add the ginger and green onions. , refined salt, and cook until the soup is thick and fragrant. It has the effect of awakening the spleen, appetizing and promoting dampness.
Mulberry white steamed buns: 30 grams of mulberry, 20 grams of Ligustrum lucidum, 30 grams of Eclipta, 500 grams of eggs, 50 grams of sugar, 2000 grams of flour, and appropriate amount of yeast powder. Wash the mulberries, Ligustrum lucidum and Eclipta lucidum, put them into a casserole, add an appropriate amount of water and bring to a boil over high heat, then simmer over low heat for 20 minutes, remove the residue and leave the juice for later use. Put the flour, concoction, sugar and eggs into a basin, add yeast powder and knead evenly, knead into dough, make white steamed buns, steam them in a basket. It has the effect of nourishing liver and kidney.
Stir-fried purslane with eggs: Pick and wash the purslane, blanch it in boiling water, squeeze out the water and cut into sections for later use; beat the eggs, add seasonings, and stir-fry briefly; Add a small amount of oil to the pan, stir-fry the purslane, and stir in the eggs to season.
Bracken bracken: Pick off the young leafy buds from the fresh bracken and wash them thoroughly. After marinating with salt for three days, cut into sections and set aside for later use. Cut the bacon into thin slices. Add a small amount of oil to the pan, add chili, garlic, and bacon slices and stir-fry, then add the bracken segments and stir-fry for seasoning.
Fry shrimps in oil: Heat the pot, add peanut oil, and when the oil is 80% hot, put the shrimps into the pot and fry. Fry until the color is red and the shell is crispy, then remove and drain the oil; leave 10 grams of oil in the original pot, add green onions, ginger, vinegar, sugar, rice wine, fine salt, sesame oil, monosodium glutamate, and soy sauce, bring to a boil, and fry the shrimps in the oil Put it in the pot and turn it over a few times before serving.
Wolfberry and snail soup: Wash the wolfberry and remove impurities; rinse the snail meat in clean water to remove mud, wash and slice; wash the bok choy and cut into 5 cm long sections; slice the ginger and cut the green onion into sections. Heat the wok over high heat, add vegetable oil, when it is six-cooked, add ginger and green onions, sauté until fragrant, add snails and stir-fry evenly, add 500 ml of water, bring to a boil over high heat, add salt and cabbage, and simmer for 6 minutes Serve. Eat 50 grams of snail meat once a day, and eat cabbage and soup as you like. Efficacy: Tonify the liver and kidneys, clear away heat and detoxify.