After entering autumn, as the weather gradually turns cooler and the dry air slowly invades our respiratory system, many people begin to experience discomforts such as coughing and dry, itchy throats. At this time, moisturizing the lungs and preventing dryness is very important! Not only do we need to exercise more in our daily lives, but we also need to nourish through diet. Arrange for the family to have more foods that can moisten the lungs, generate fluids, nourish yin and clear dryness. It is recommended to eat these six major foods that clear heat and moisten the lungs, especially for those who tend to cough.
1. Tremella
Tremella, also known as snow fungus, nourishes the spleen, benefits qi, clears the intestines, and moistens the lungs. It is a common ingredient in daily life and can be consumed regularly.
Recommended recipe: Tremella Soup
Ingredients: 1 piece of Tremella, 1 pear, red dates, goji berries, rock sugar
Method:
1. Soak the Tremella until it expands, wash it clean, and set aside. Cut the Tremella into smaller pieces and add twice the amount of water.
2. Use the porridge mode on your rice cooker; mine takes 2 hours.
3. Then transfer to a gas stove to simmer, adding red dates, goji berries, pear, and rock sugar. Cook for about 20 minutes, but there is no fixed time; adjust based on your desired thickness.
4. I used the Tremella right after soaking it, without soaking for too long; do it as it is convenient for you. Cut it into smaller pieces for better thickness, and add the pear as per your preference.
2. Bitter Melon
Bitter melon can eliminate the heat and irritability from within, expelling waste from the body, and regular consumption is beneficial for dampness removal.
Recommended recipe: Bitter Melon and Pork Rib Soup
Ingredients: 500g pork ribs, 1 bitter melon, a few slices of ginger, salt to taste, chicken essence (optional)
Method:
1. Wash the pork ribs and cut into appropriate-sized pieces. Prepare a pot of boiling water, and blanch the pork ribs to remove blood and impurities.
2. While blanching, wash the bitter melon, cut it in half to remove seeds, and then cut it into appropriate-sized pieces.
3. Remove the blanched pork ribs and rinse them with clean water to remove excess foam. Prepare a soup pot, add appropriate amount of clean water, and place in the blanched pork ribs and ginger slices.
4. Bring to a boil over high heat, skim off the foam, then reduce to low heat to simmer for about 30 minutes. Add the bitter melon pieces and continue cooking until the bitter melon softens and the pork ribs are fully cooked.
5. Add salt to taste based on personal preference; feel free to add a small amount of chicken essence to enhance flavor. Cook until all ingredients are fully cooked and the soup is flavorful, then turn off the heat.
6. Blanching is to remove blood and impurities from the pork ribs, making the soup clearer. Simmering over low heat allows the pork to become tender and the soup more flavorful. Do not cook the bitter melon too long to avoid it becoming mushy and losing its texture. You can add other seasonings based on personal taste, such as minced garlic, coriander, etc. This nutritious and slightly bitter yet sweet Bitter Melon and Pork Rib Soup is complete, suitable for cooling and relieving heat in summer, as well as nourishing the body at other times.
3. Lily
Lily contains various nutrients and can be prepared in many ways; it can be brewed as tea or made into lily porridge, which can also soothe autumn dryness.
Recommended recipe: Celery, Lily, and Wood Ear Mushroom
Ingredients: fresh lily, small wood ear mushrooms from Northeast, bell pepper, onion, celery, goji berries, camellia oil, soy sauce, salt, oyster sauce, rice vinegar, Matsutake seasoning, appropriate amount of water, starch
Method:
1. Boil a pot of water, add a little salt, blanch the wood ear mushrooms until cooked, then set aside. Blanch the fresh lily for 20 seconds and remove.
2. Cut bell pepper and celery into sections, and dice the onion.
