From now until the Autumn Equinox, these five types of lung-nourishing vegetables should be eaten more: first, to replenish water; second, to moisturize the skin; and third, to strengthen immunity!
As autumn arrives, temperatures gradually decrease, and the air becomes dry, with increasing day-night temperature differences. This dry, cold climate is unfavorable for our lungs, making it easy to catch a cold, cough, and experience symptoms like throat discomfort and dryness. Therefore, during this season, regardless of age or gender, it is essential to take good care of the lungs, especially during this period leading up to the Autumn Equinox. How to nourish the lungs? It’s said that food supplementation is better than medicinal supplementation. Eating these five types of lung-nourishing vegetables in autumn can help replenish water, moisturize the skin, strengthen immunity, and provide a foundation for winter. Don’t overlook what to eat!
1. Lotus root.
Lotus root in autumn is a treasure; it is crunchy and sweet when eaten raw, and soft and sticky when cooked. However, it is not recommended to eat it raw because lotus root is cold in nature and can harm the spleen and stomach. Cooking the lotus root not only avoids harming the spleen and stomach but also quenches thirst, moisturizes the lungs, and resolves phlegm. It can also nourish yin, clear heat, and eliminate fire.
Recommended dish: 【Steamed Lotus Root Balls】
Main ingredients: Lotus root, pork.
Seasonings: Cooking oil, salt, scallions, ginger, cooking wine, garlic, soy sauce, oyster sauce, starch.
Steps: 1. Clean the pork and cut it into small pieces, then put it into a food processor to grind into minced meat. Add salt, cooking wine, scallion-ginger water, soy sauce, and oyster sauce, and mix well. Clean the lotus root and cut it into pieces, then grind it in the food processor and add it to the meat mixture, mixing well.
2. Add water to a steamer and start boiling. Brush cooking oil on the steamer rack and on your hands. Take a small ball of meat mixture, roll it into a round shape, and place it on the steamer rack. Steam on high for 15 minutes until cooked.
3. In a pan, add a little cooking oil. Once hot, add minced garlic to sauté until fragrant, then add soy sauce, oyster sauce, and a small bowl of water mixed with starch. When boiling, add the balls and mix well, then garnish with a sprinkle of scallions before serving.
2. White radish.
Radishes are the most common vegetable in autumn and winter; they are inexpensive, rich in nutrients, and high in water content, vitamins, and trace elements. After consumption, they have various effects such as clearing heat, promoting urination, quenching thirst, and resolving phlegm, providing relief for lung heat, excess phlegm, and coughs.
Recommended dish: 【Steamed Radish Cake】
Main ingredients: White radish, carrot, starch.
Seasonings: Salt, soy sauce, scallions, garlic, chili, soy sauce, vinegar, chicken essence.
Steps: 1. Clean the white radish and carrot, slice them thinly, then cut into fine shreds, and finally into small pieces. Only a little carrot is needed for decoration. Combine them in a bowl, add salt to extract moisture. Alternatively, you can use a grater.
2. Once the radish has released moisture, use both hands to squeeze out excess water, add an appropriate amount of starch, mix well, and shape into round balls, placing them in a pot to steam. At the beginning of steaming, press them down slightly with your hands.
3. While steaming, in a bowl, add salt, soy sauce, scallions, minced garlic, crushed chili, soy sauce, vinegar, and chicken essence,
