Qi and blood are the foundation of life, and for each of us, the body's internal organs and intricate meridians must rely on the full nourishment and support of qi and blood in order to function normally.
During this special time of dog days, the heat is rampant. This blazing power can easily cause the qi in our body to be consumed. Moreover, under this high temperature, people sweat frequently, and sweat and blood are homologous, which means that a large amount of sweat will also lead to a certain loss of blood. Therefore, regardless of men, women and children, the depletion of qi and blood is the most serious in the dog days.
Because of this, many people feel visibly weak and tired in Futian. Every day seems to be in a state of confusion, always unable to wake up, sluggish, and unable to do anything. Even just climbing a staircase will make you feel exhausted and out of breath. Even at night, the quality of sleep is greatly reduced, frequent dreaming, and it is difficult to fall into a deep sleep. In fact, all these manifestations are obvious signs of excessive consumption of qi and blood in our body.
Therefore, dog days are actually the golden period for replenishing qi and blood. During this period, the conditioning of qi and blood can often achieve excellent results with half the effort. It's like irrigating the land when it needs water the most, allowing crops to thrive. Seizing the dog days as a key juncture to effectively replenish qi and blood can inject new vitality into our body, allowing us to have more energy and good condition in the following days.
If you want to be energetic, it is important to adjust your mentality first, and then pay attention to rest, and at the same time cooperate with diet conditioning, eat more foods that help replenish qi and blood, today I will share with you 6 kinds of snacks, you can do them at home, eat a little every day, replenish qi and blood, and help you survive the 40 dog days.
【Ginger Candy Paste】
Ingredient Preparation:
Ginger 500g: Choose ginger that is fresh, non-rotten, non-sprouting, and has a strong ginger flavor.
250 grams of brown sugar: High-quality brown sugar should be lumpy, dark red in color, with a strong sweetness and sugarcane aroma.
100 grams of red dates: Red dates should be full, ruddy in color, free of damage and moth-eaten, and it is best to choose pitted red dates.
50 grams of longan meat: Longan meat should be dry, yellow and bright in color, full in flesh, and free of odor and impurities.
Ginger treatment: Rinse the ginger under running water and carefully brush off dirt and impurities from the surface with a brush. Since ginger peel also has a certain nutritional value, it can be left without peeling. Cut the washed ginger into small pieces and place in a food processor. In order to make ginger puree more smoothly, you can add a small amount of water first, but be careful not to add too much, so as not to affect the subsequent boiling.
Steps:
1. To make the ginger puree: Start the machine and beat the ginger into a fine ginger puree. If you don't have a food processor, you can also use a grater to grind the ginger into thin strips and then chop it with a knife to puree.
2. Jujube and longan processing: The jujube is washed, and if it is a pitted jujube, it is necessary to remove the jujube core with scissors or a coring device. Cut the dates into small pieces. If the longan meat is large, it can be cut appropriately.
3. Boil ginger paste: Prepare a non-stick pan, pour the beaten ginger puree into the pot, turn on low heat and heat slowly. As the temperature rises, the water in the ginger puree will gradually evaporate.
4. Add the brown sugar: When the ginger puree starts to bubble slightly, add the prepared brown sugar. Brown sugar may be relatively large and not easy to melt quickly, so keep stirring at this time to fully mix the brown sugar with the ginger puree and accelerate the melting of the brown sugar.
5. Continue to boil: After the brown sugar is completely melted, continue to simmer over low heat, stirring constantly during the period to prevent sticking to the pan and the bottom.
6. Add the red dates and longan: After boiling for about 15-20 minutes, the ginger puree becomes thick, at this time add the sliced red date pieces and longan meat.
7. Continue to stir and boil: Keep the heat low and continue to stir and boil, so that the flavor of red dates and longan is fully integrated into the ginger sugar paste. As it is boiled, the ginger paste becomes thicker and darker.
8. Judge the finished product: When the ginger sugar paste becomes very thick, you can feel obvious resistance when stirring, and it is not easy to drip off when hanging on a shovel, you can turn off the heat.
9. Cooling bottling: Set aside the boiled ginger paste to cool naturally. When the temperature is low enough to not be hot, put it into a clean, water-free and oil-free sealed bottle.
Ginger paste can be scooped directly with a spoon or taken with warm water.
【Iced yam eggs】
Ingredient Preparation:
Yam 500g: Choose yams with uniform thickness, smooth skin, and no breakage and spots. Fresh yam has a firm texture and plenty of moisture.
150 grams of sugar: high-quality white sugar particles are uniform, white in color, free of impurities and peculiar smell.
Water 50 ml: Use clean drinking water.
White vinegar 5 ml: Choose white vinegar with good quality and pure sourness.
Yam treatment: First, wash the soil on the surface of the yam. Then, use a paring knife to carefully peel off the skin of the yam. Since the mucus of yam may cause skin irritation and itching, it is possible to wear gloves when peeling. After peeling, cut the yam into evenly sized pieces, about 1-2 cm square. In order to prevent the yam from oxidizing and turning black, quickly soak the cut yam pieces in clean water.
Steps:
1. Blanch yam: Add an appropriate amount of water to a pot and bring to a boil over high heat. After the water boils, remove the yam pieces from the water and place them in the boiling water. Cook for 2-3 minutes until the yam cubes become slightly transparent but still retain a certain firmness, and immediately soak them in cold water for a while to make the yam taste more crispy, then drain and set aside.
2. Boil the syrup: Pour 50ml of water and 150g of sugar into the pot, turn on low heat and cook slowly. Stir constantly with a spatula until the sugar is completely dissolved in the water. As the water evaporates, the syrup will gradually thicken, so stir more frequently to prevent the syrup from sticking to the pan and burning.
3. Observe the state of the syrup: continue to boil over low heat, when the syrup becomes thick and the color is slightly yellow, dip a little syrup into cold water with chopsticks, if the syrup can quickly solidify into a hard shell, it means that the syrup has been boiled.
4. Add white vinegar: Quickly pour 5ml of white vinegar into the pan and stir well. The addition of white vinegar allows the syrup to crystallize more quickly to form frosting.
5. Add the yam: Turn off the heat, immediately pour the drained yam cubes into the pan and stir-fry quickly. At first, the syrup may appear moist on the yam, but as the stir-fry continues and the temperature decreases, the syrup will gradually crystallize on the surface of the yam and form a white frosting.
6. Stir-fry until the icing is even: Stir-fry constantly, so that each yam is evenly coated with frosting until the frosting on the surface of the yam becomes dry and white.
7. Remove from the pot and serve on the plate: Remove the prepared iced yam eggs from the pan and put them on a plate.
This iced yam egg has a sweet and crispy texture and is a delicious and delicious snack.
【Beef jerky】
Beef tenderloin 1000g: Choose a fresh, ruddy color, elastic and well-textured beef tenderloin, which is tender and suitable for making beef jerky.
Light soy sauce 30ml: High-quality light soy sauce, bright red in color and delicious in taste.
15 ml dark soy sauce: used for toning and adding color.
15 ml cooking wine: remove the smell and tizzy.
10 grams of salt: fine table salt.
15 grams of sugar: Enhances taste and sweetness.
5 grams of Sichuan pepper powder: rich aroma and numbness.
10 grams of chili powder (adjusted according to personal taste): If you like spicy food, you can put more.
Cumin powder 10 g: Adds a unique fragrance.
5 grams of pepper: remove the smell and increase the flavor.
1 piece of ginger: peeled and sliced.
1 green onion: cut into sections.
2 star anise: complete and full, full of aroma.
1 small piece of cinnamon: the texture is hard and the fragrance is strong.
2 bay leaves: the leaves are intact and dark green in color.
1 grass fruit: the skin is not damaged, and the fragrance is positive.
Preparation:
1. Beef handling: Rinse the beef tenderloin under running water to remove blood and impurities on the surface. Blot the surface moisture with kitchen paper and cut the beef into strips about 5 cm long and 1 cm thick along the texture of the beef.
2. Marinated beef: Put the cut beef strips into a large bowl, add light soy sauce, dark soy sauce, cooking wine, salt, sugar, Sichuan pepper powder, chili powder, cumin powder, pepper, and then add ginger slices, green onions, star anise, cinnamon, bay leaves, and grass fruits. Stir well with your hands to ensure that the seasoning fully encapsulates each piece of beef. Then cover with plastic wrap and put it in the refrigerator to marinate for 12-24 hours, turning every 4-6 hours to make the beef marinated more evenly and flavorfully.
Steps:
1. Roast beef (method 1):
Remove the marinated beef from the refrigerator and pick out the spices inside.
Arrange the beef strips evenly on a grilling mesh and preheat the oven to 150°C.
Place the grill in the middle of the oven and bake for 1.5-2 hours, turning over every 30 minutes until the beef jerky is dry and golden brown.
Remove the roasted beef jerky and let it cool in a ventilated place to make it more crispy.
2. Stir-fry beef (method 2):
Remove the marinated beef from the refrigerator and pick out the spices inside.
Pour an appropriate amount of cooking oil into the pan, add the beef strips when the oil is hot, and stir-fry slowly over medium-low heat.
During the stir-frying process, the beef will gradually come out of the water and continue to stir-fry until the water evaporates and the beef becomes dry.
Keep the heat low and continue stir-frying until the surface of the beef is golden brown and crispy, then turn off the heat.
3. Air-dried beef (method 3):
Remove the marinated beef from the refrigerator and pick out the spices inside.
Hang the strips on bamboo skewers or string, hang them in a well-ventilated place without direct sunlight, and air dry them for 2-3 days until the beef is dry and chewy.
How to store:
The prepared beef jerky can be stored in a cool, dry place in a sealed bag or jar for 1-2 weeks. If you want to store it for a long time, you can put it in the freezer compartment of the refrigerator and it can be stored for 1-2 months.
【Pork floss】
Ingredient Preparation:
Pork loin 500g: Choose pork tenderloin that is fresh, pink in color, clear in texture and elastic to ensure that the meat is of the highest quality.
5 slices of ginger: fresh and non-rotten, with a strong ginger flavor.
1 green onion: The green onion is straight and the green onion leaves are bright green.
2 tablespoons of cooking wine: remove the smell and till the fragrance.
2 star anise: complete and full-bodied, with a strong aroma.
1 small piece of cinnamon: the texture is hard and the fragrance is mellow.
3 bay leaves: the leaves are complete, dark green in color, and fresh in aroma.
1 small handful of Sichuan pepper: the particles are full, and the color is red and bright.
2 scoops of light soy sauce: high-quality light soy sauce, delicious taste.
1 scoop of dark soy sauce: Use for toning and adding color.
1 tablespoon sugar: Sweetens up.
1/2 tablespoon salt: to taste.
1 tablespoon of cooking oil: Unflavored cooking oil, such as corn oil.
Preparation:
1. Pork handling: Wash the pork tenderloin, place it on a cutting board, and use a kitchen paper towel to absorb the moisture on the surface. Follow the texture of the pork and cut it into small pieces 3-4 cm square.
2. Remove the fishy blanching water: Add enough cold water to the pot, add the chopped pork, 3 slices of ginger, green onions, 2 tablespoons of cooking wine, star anise, cinnamon, bay leaves and peppercorns. Bring the water to a boil over high heat, and foam will appear after the water boils, so use a spoon to skim off the foam in time. Continue to cook for 3-5 minutes until the pork is browned and completely off. Remove the pork pieces, rinse them with hot water, drain and set aside.
Steps:
1. Cook pork: Put the blanched pork pieces into a pressure cooker, add an appropriate amount of water, and the amount of water is just over the pork pieces. Cover the pot, select the "meat" or "hoof tendon" mode and cook for about 20-25 minutes. If you use a regular pot to cook, you need to cook for 40-50 minutes until the pork is very soft and rotten enough to poke through with chopsticks.
2. Beat the pork: Remove the cooked pork pieces and place them in a larger container. After waiting for the pork to cool slightly, use a rolling pin or spoon to crush and break up the pieces of pork to make them as loose as possible.
3. Stir-fry the meat floss: Pour 1 tablespoon of cooking oil into a non-stick frying pan and heat over low heat. When the oil is hot, add the beaten pork and stir-fry slowly over low heat. During the stir-frying process, add 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of sugar and 1/2 tablespoon of salt, and stir-fry continuously so that the seasoning is evenly distributed and fully absorbed by the pork. As the stir-fry progresses, the moisture in the pork will gradually evaporate, and the meat floss will become drier and more fluffy. Continue stir-frying until the meat floss is dry and fluffy, and the color is golden and attractive.
4. Finish and preserve: Turn off the heat and let the meat floss dry in the pan for a while to dissipate the excess heat. The meat floss is then removed and stored in a clean, dry, airtight container.
【Ejiao Cake】
Ingredient Preparation:
250 grams of Ejiao: Choose Ejiao with good quality and pure texture, the color is brown, black and shiny, and there is no peculiar smell.
Rice wine 500 ml: high-quality rice wine with moderate alcohol content and mellow aroma.
250g walnut kernels: Pick plump, odorless, fresh walnut kernels.
250 grams of black sesame seeds: plump, dry and free of impurities.
200 grams of red dates: ruddy in color, plump, and undamaged red dates.
100 grams of wolfberry: wolfberry with large grains, red color, thick flesh and soft texture.
150 grams of rock sugar: crystal clear, impurity-free rock sugar.
Preparation:
1. Ejiao treatment: Wrap the ejiao in a clean cloth, put it on a cutting board, and gently break it into small pieces with a hammer. Place the crushed ejiao cubes into a large, clean, oil-free or water-free glass or ceramic container. Pour in the rice wine, and make sure that the amount of rice wine is completely submerged over the ejiao block. Seal the container with plastic wrap or a lid and place in a cool, dry place to soak for about 2-3 days. During the soaking period, stir once or twice a day to allow the ejiao to fully absorb the rice wine and become soft until the ejiao is completely melted to form a uniform Ejiao rice wine solution.
2. Prepare excipients:
Walnut kernels: In the case of raw walnut kernels, spread them evenly on a baking sheet and place in an oven preheated to 150°C. During the baking process, remove the baking tray every 5 minutes or so and gently turn the walnuts to ensure that they are evenly heated. Bake for about 10-15 minutes, until the walnuts are slightly yellow and fragrant, remove the baking tray and let the walnuts cool naturally.
Black sesame seeds: Place the black sesame seeds in a clean saucepan and stir-fry slowly over low heat. During the stir-frying process, stir-fry with a spatula constantly to heat the black sesame seeds evenly and avoid local stir-frying. Stir-fry for about 5-8 minutes, when you hear a slight "crackling" sound of black sesame seeds in the pan and smell the rich aroma of sesame seeds, it means that the black sesame seeds have been fried. Turn off the heat, remove the black sesame seeds, and set aside to cool for later use.
Red dates: Wash the dates and cut off the core with kitchen scissors. Cut the pitted jujube meat into small pieces for later use.
Goji berries: Pick out impurities and shriveled goji berries, rinse them with water, drain them and set aside.
Steps:
1. Boil Ejiao: Put the soaked Ejiao rice wine solution into a pot together with the container and heat it over water. Slowly boil over medium-low heat, stirring constantly during the period to prevent the gum from sticking to the bottom from burning. As the temperature increases, the ejiao solution becomes thicker and thicker.
2. Add rock sugar: When the ejiao solution becomes thick and appears in a flag-like state (that is, when the shovel is lifted, the ejiao solution can form a thin layer of flakes on the shovel and slowly flow down), add rock sugar. Continue stirring until the rock sugar is completely melted and fully integrated with the ejiao solution.
3. Add excipients in turn:
After the rock sugar melts, add the jujube cubes first, stir well, and let the jujube be fully coated with ejiao liquid.
Then add the walnuts and continue to stir well.
Then add the goji berries and stir well.
Finally, add the sautéed black sesame seeds, as the black sesame seeds are small in size and easy to stick, stir quickly and vigorously after adding to ensure that all ingredients are evenly mixed.
4. Shape out of the pot: Quickly pour the stirred Ejiao cake ingredients into a mold prepared in advance and coated with a layer of cooking oil. Use a spatula or rolling pin to flatten the surface so that it is evenly distributed.
5. Cool the slices: Place the mold in a cool and ventilated place and let the Ejiao cake cool naturally until it is completely solidified. Once solidified, remove the ejiao cake from the mold and cut it into evenly sized pieces.
How to store:
Put the cut ejiao cake in a sealed bag or sealed box and store it in the refrigerator. It is recommended to consume within 1-2 months.
【Almond cheese】
Ingredient Preparation:
50 grams of almonds: Choose almonds with plump grains, yellowish color, and no peculiar smell.
20 grams of glutinous rice: high-quality glutinous rice, complete grains, white color.
20 grams of rock sugar: crystal clear, evenly sized rock sugar.
Milk 200ml: Fresh pure milk, creamy and rich.
Water 300 ml: clean drinking water.
Preparation:
1. Almond Processing: Place the southern almonds in a bowl and add enough hot water to make sure the almonds are completely submerged. Soak for 1-2 hours. The purpose of soaking is to remove the bitterness of the almond and make its skin soft and easier to peel. After soaking, gently rub the almonds with your hands to make the skin fall off, and then rinse with water to remove the skin, leaving the white and chubby almond kernels.
2. Preparation of glutinous rice: Wash the glutinous rice with water 2-3 times to remove impurities and dust on the surface, and then soak it in water for about 30 minutes to let the glutinous rice absorb water and become more full.
Steps:
1. Polishing the slurry: Put the processed almonds and soaked glutinous rice into the wall breaker or soymilk machine, and add 300ml of water. Choose the "Soy Milk" or "Rice Milk" mode and grind it into a fine pulp. If your machine doesn't have these specific modes, you can select the "Stir" or "Grind" function and run it a few more times to make sure the slurry is fine enough.
2. Filtration: Prepare a fine strainer or gauze to filter the polished slurry into the pot. The purpose of filtration is to remove the residue from it and make the almond cheese taste smoother. Gently stir the slurry with a spoon to help it pass through the strainer faster.
3. Cooking: Pour the filtered slurry into the pot and cook slowly over low heat. Stir constantly during the cooking process to prevent the pan from sticking.
4. Add milk and rock sugar: When the juice starts to boil slightly and small bubbles appear on the surface, pour in 200ml of milk and continue to stir well. Then add 20 grams of caster sugar, and you can adjust the amount of caster sugar according to your personal taste. Continue to simmer, stirring constantly, until the caster sugar is completely melted.
5. Cook until thick: Stir continuously until the almond cheese is thick enough to hang on a spoon and won't drip easily. At this point, the almond cheese is already cooked.
6. Remove from the pan and enjoy: Remove the boiled almond cheese from the pan and pour it into a bowl. It can be enjoyed hot, or it can be cooled and put in the refrigerator for a period of time to make the taste more refreshing and smooth.
In addition to paying attention to diet, we should also pay attention to scientific health preservation in summer.
1. Get outside and get some fresh air
Fresh air is rich in oxygen and negative ions, which can promote the body's metabolism and blood circulation. When we breathe fresh air, oxygen is able to be delivered more efficiently to various organs and tissues, enhancing the vitality and function of cells. Helps to improve cardiopulmonary function, improve the body's endurance and immunity. At the same time, exposure to the natural environment can relieve stress and make people feel happy, thus promoting physical and mental health.
2. Drying Baihui acupoints
The Baihui acupoint is located in the center of the top of the head, where the body's yang energy gathers. Beneficial rays such as ultraviolet and infrared rays in sunlight can stimulate acupuncture points and promote the growth and operation of yang energy.
It can enhance yang energy, enhance blood and oxygen supply to the brain, improve symptoms such as dizziness and headache, regulate nervous system function, and improve sleep quality.
3. Exercise more
Exercise can promote the flow of qi and blood, enhance heart and lung function, and stimulate yang energy in the body. At the same time, the body generates heat during exercise, which helps to dispel the cold in the body. Not only can it increase the body's yang energy level, but it can also strengthen muscles, improve flexibility and balance, reduce anxiety and depression, and improve overall mental health.
4. Eat less cold, raw and cold food
Cold, raw and cold foods, such as ice cream, cold drinks, sashimi, etc., are cold and can easily damage the yang energy of the spleen and stomach, resulting in the weakening of the spleen and stomach transportation function, and affecting the generation and dispersion of yang energy.
Protects the function of the spleen and stomach, promotes digestion and absorption, and enables the body to more effectively absorb and utilize nutrients to generate yang energy.
#头条首发大赛#