Time flies, and in the blink of an eye, the transition between summer and autumn has begun, with autumn officially starting its duties. This is not only a good season for replenishing, but also a great opportunity for detoxification. After the “damp heat” of summer, many “toxins” lurk within people’s bodies. If not expelled in time, various discomforts may arise. There is a saying that goes, “If you don’t detox in autumn, your body will be blocked for a year.” Therefore, detoxing in autumn can help clear toxins from our bodies, improve physical condition, and enhance immunity, preparing us for the upcoming winter. Here, I would like to share a “detox dish”—yam, which can help us moisten dryness, detoxify, and comfortably pass through autumn.
Yam not only has good detoxifying effects but is also a nourishing delicacy for autumn. Firstly, yam is rich in mucilage proteins, which can protect our gastrointestinal mucosa and reduce toxin absorption in the gastrointestinal tract. At the same time, it can promote intestinal peristalsis and expedite the elimination of waste from the body, effectively giving the intestines a deep clean. Moreover, yam has the effect of strengthening the spleen and benefiting the stomach. The spleen and stomach are fundamental to health; if their functions are good, the body’s metabolism and detoxification capabilities can operate normally. Eating yam in autumn can enhance spleen and stomach functions, making the body healthier. Additionally, yam enters the lung meridian, nourishing lung yin and alleviating cough, dry throat, and various other symptoms caused by autumn dryness. It can be said that it is an essential health delicacy for autumn. Below, I will share a delicious recipe using yam, so let’s get started.
【Stir-Fried Four-Color Yam】
Ingredients: yam, asparagus lettuce, carrot, black fungus, garlic, salt, monosodium glutamate
Preparing the ingredients: Peel the yam, asparagus lettuce, and carrot, and slice them thinly. When handling yam, remember to wear gloves to avoid itchy skin. Crush the garlic and chop it finely for later use.
Soaking the black fungus: Soak the black fungus in warm water, and after it expands, remove the root and tear it into small pieces for later use.
Blanching: In a pot, bring water to a boil, add the sliced asparagus lettuce, carrot, and black fungus to blanch. Once the water boils again, drain and set aside, then blanch the yam and set it aside as well.
Cooking: In a pan, heat oil, sauté the garlic until fragrant, then add all the blanched ingredients and stir-fry for a moment.
Completion: Add 1 teaspoon of salt and monosodium glutamate to season, stir-fry until evenly mixed and then serve.
Tips:
1. Be careful when peeling yam, as its mucilage contains plant alkaloids, which can cause allergic reactions and itching for some people. Avoid direct contact when handling yam.
2. Do not blanch for too long to preserve the ingredients’ taste and nutrition.
3. Stir-fry on high heat quickly to maintain the ingredients’ taste and nutrition.
Nutritional value
Rich in vitamins and minerals: The yam, carrot, black fungus, and asparagus lettuce in this dish are all rich in various vitamins and minerals, such as vitamin C, B vitamins, potassium, calcium, and iron. These nutrients play important roles in maintaining normal physiological functions, promoting growth and development, and enhancing immunity.
Promotes digestion: The amylase and polyphenol oxidase in yam contribute to the digestion and absorption of food, while the dietary fiber in black fungus also promotes intestinal peristalsis and prevents constipation.
Protects cardiovascular health: The mucilage proteins in yam and the dietary fiber in black fungus can lower blood fat and cholesterol levels, preventing the occurrence of cardiovascular diseases.
Enhances immunity: The carotenoids in carrots and vitamin C in bell peppers have antioxidant effects, helping to eliminate free radicals and enhance immunity, preventing diseases.
Nourishes the body: Yam helps strengthen the spleen and stomach, reinforce kidney energy, and nourish the body, improving the body’s resistance.
