🔢 Precise ratio｜Fried diced chicken with wolfberry and walnuts
This dish is called "Hairline Guardian". The key lies in the excellent combination of high-quality protein and kidney-replenishing oil. Prepare 250 grams of chicken breast or chicken legs, remove the fascia and cut into small cubes with a side length of 1.5 cm. Add Mix a little cooking wine, white pepper, and half a spoonful of cornstarch evenly, then add half a spoonful of cooking oil to lock in the water, and marinate for 15 minutes. Soak the wolfberries in warm water, about 15 will be enough. Break 50g of walnut kernels into small pieces. No need to soak them in water in advance.
Allow the hot pan to cool slightly and reduce the amount of oil by half compared to normal cooking. Put the ginger slices into it and release the aroma. Then slowly slide the diced chicken in and stir-fry quickly over medium heat until the color of the diced chicken changes and becomes shredded. Then take it out and set aside. Leave some base oil in the pot, turn the heat to low, add the walnut kernels and stir-fry for a minute until the aroma is released and the color turns slightly yellow. Then add the diced chicken and wolfberry, add a small amount of salt and light soy sauce for seasoning, stir-fry evenly and then take it out of the pot and put it on a plate. The most critical point is that the walnuts must not be burnt, otherwise they will give off a bitter taste; adding starch when marinating the diced chicken can make the taste more tender and avoid the hardness of the wood. Tips for novices to avoid pitfalls: Never add dark soy sauce, because dark soy sauce will darken the color and affect appetite. The light taste and salty feeling can best reflect the taste of the ingredients themselves. The characteristics are reflected in the finished product, the diced chicken has a tender and smooth texture, the walnuts have a crispy appearance, the wolfberry has a sweet taste, and both protein and good fats provide compensation. It is especially suitable for eating in the morning or lunch.
🥣 Quantitative ingredients｜Black bean, yam and pork ribs soup
For those situations where you always run to the toilet at night and have trouble sleeping, this soup is a "regulator" that acts as a gentle regulator. Prepare 50 grams of black beans and soak them in cold water for more than three hours in advance, preferably overnight; take an iron rod of about 200 grams of yam, peel it off and cut it into sections and soak it in water with white vinegar to prevent oxidation and deterioration; chop 300 grams of pork ribs into pieces, blanch them in cold water to remove the blood foam inside, wash them with warm water and set aside. Also prepare three slices of ginger and two pitted red dates.
Place the ribs into the casserole, add the black beans and ginger slices together, then add enough boiling water, bring to a boil over high heat, then reduce to low heat and simmer slowly for 40 minutes. Then add the yam segments and red dates, continue to simmer for 20 minutes until the yam becomes soft and glutinous, and finally add salt to season. The key to cooking is: the black beans must be soaked until they are completely soaked, otherwise it will be difficult to cook until soft and may cause flatulence; the yam must be stewed until the ribs are soft before being added to prevent it from turning into dregs after being cooked for a long time. Tips for adjusting the taste: If your body constitution is cold, you can add two pieces of astragalus. However, it is not suitable to do this when you have a cold or fever. The relevant description of nutritional adaptation is that the isoflavones contained in black beans and the calcium contained in ribs work synergistically with each other, and combined with yam, they can strengthen the kidneys. If you continue to eat this combination 2 to 3 times a week, your lower limbs will be stronger and the frequency of getting up at night will be reduced. This is a common positive feedback result.
🍚 Step by step operation｜Black sesame glutinous rice porridge
It can be called a "gentle killer" that is used to soothe the nerves and help sleep in winter. Although its preparation method is simple, it pays attention to the heat. First take 20 grams of black rice, then 50 grams of round-grained glutinous rice, and 10 grams of black sesame seeds. If the black sesame seeds are raw, be sure to stir-fry them over a low fire until fragrant. Grind them until they are half broken and the oil will be better. Then wash all the ingredients thoroughly, then add enough water to soak for 30 minutes so that the rice grains can absorb enough water.
Pour the soaking water into the pot. The water level should be about three fingers higher than the ingredients. Bring it to a boil over high heat, then skim off the foam, then turn to low heat and simmer slowly for 40 minutes. During this period, use a spoon to stir in the same direction several times to prevent it from sticking to the bottom. 10 minutes before turning off the heat, you can add chopped red dates or a few lotus seeds to increase the flavor. Finally, add a little rock sugar or not. The key point of the operation is that the ratio of glutinous rice to water is about 1:8, so that the consistency of the porridge is just right; if you want it to be more fragrant, you can replace half of the water with milk, but add it in the last 5 minutes to prevent the pot from sticking. A guide for beginners to avoid pitfalls is to never cook it directly with black sesame powder, otherwise it will easily clump and the aroma will not be enough. The flavored finished product has such characteristics that it will feel extremely smooth when entering the mouth, and the aroma of sesame seeds is rich and mellow. Consuming half a small bowl three hours before going to bed at night can help the brain enter a state similar to "shutdown", which can reduce the feeling of fatigue when waking up in the morning.
🔥 Key Points | Chestnut Roasted Beef Brisket
For those with cold hands and feet, the key to "warm-warming dishes" lies in the heat and how the ingredients are processed. Choose about 500 grams of beef brisket, cut it into large pieces with a side length of 3 cm, and soak it in cold water for 1 hour to soak the blood. During the soaking process, the water needs to be changed twice. Prepare 200 grams of chestnut kernels. If you are using fresh chestnuts, you must remove the shells and skins. If you are using frozen chestnuts, defrost them directly. Prepare ginger slices, 1 star anise, 2 bay leaves and a small piece of cinnamon.
Put the beef brisket into a pot of cold water and blanch it. After the water boils, boil it for three minutes, take it out, and then rinse it with hot water. First heat the pot, pour a small amount of oil, add ginger slices and spices and stir-fry. After the aroma is released, pour the beef brisket into the pot and stir-fry over medium heat until the surface turns slightly yellow. Then add cooking wine and light soy sauce, and then add a little dark soy sauce and stir-fry to let the beef brisket color. Then add hot water that has covered the beef brisket, bring it to a boil over high heat, then reduce to low heat, cover the pot and simmer slowly for an hour. Then add the chestnut kernels and continue to simmer for 30 minutes until the beef brisket becomes soft and the chestnuts become glutinous. Finally, turn up the heat and begin to reduce the juice. Add an appropriate amount of salt according to personal taste. The tips for adjusting the taste are: if you like it sweet, you can add half a spoonful of rock sugar; if you like it spicy, add two dried chili peppers. Nutritional adaptation description: The fascia protein in beef brisket complements the minerals contained in chestnuts. It has the characteristics of warming and nourishing kidney yang without causing dryness and heat. After eating, the hands and feet will feel warmer and the soreness and weakness in the waist and knees will be alleviated. Tips for newbies: Don’t place chestnuts too early, otherwise they will break into slag; you must use hot water when stewing meat, so that the meat will not become hard.
⚠️ Pitfalls for beginners to avoid | Key points in daily practice
These four dishes are eaten in turn and have the following characteristics and effects: the black dish has the effect of nourishing the kidneys, the white dish has the effect of moistening the lungs, the yellow dish has the effect of strengthening the spleen, and the red dish has the function of nourishing the blood. The combination of their colors is a nutritional reminder. If you find it troublesome, there are lazy combination methods: beat the black bean and black sesame paste into a paste with a wall breaker, use a rice cooker to prepare the walnut and wolfberry porridge, and warm the chestnut and yam milkshake before drinking. However, the portion size needs to be controlled. Eat a small bowl in the morning and evening to give your body a corresponding period of adaptation.
Give yourself a window of observation and stick to it for one to two months. See if the number of times you get up at night can be reduced. See if the number of hair loss after sweeping in the morning will be reduced. Pay attention to whether your hands and feet are getting warmer, and see if your sleep becomes deeper. If your body constitution tends to be cold, you can add a small amount of Eucommia ulmoides to the soup. For people with chronic diseases, you need to consult a traditional Chinese medicine practitioner to identify the syndrome. Nourishment of the kidneys in winter is not about intense nourishment, but about "coaxing" the yang energy back by simmering it slowly. Let's start with tonight's plate of diced chicken with wolfberry and walnuts. The kidneys will secretly like it.
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