August 16, 2018
- Share This Article:
【跟著節氣養生】飲啖靚湯迎接秋天
立秋後清熱滋陰靚湯
立秋已過，盛夏的餘熱未消，需要繼續清熱利濕，但煲湯的選材上要注意，不妨用消暑功效較為溫和的節瓜和合掌瓜。配合秋天乾燥的氣候，建議加入具養陰功效的食材，預防秋燥。
滋陰湯水小貼士：
適當地添加養陰、清熱潤燥食材如雪耳、枸杞子、麥冬、花旗參、沙參、玉竹、石斛等。
百合沙參玉竹猴頭菇湯
材料：合掌瓜2個、粟米(連鬚連芯)2根、百合15克、沙參15克、玉竹20克、猴頭菇1個、無花果3枚
做法：
1. 將材料洗淨，猴頭菇泡水約半日至軟身；合掌瓜切塊；粟米連鬚連芯切塊備用。
2. 鍋中加入約2500毫升水，放入全部材料，武火煮至水滾，調至文火煮約1個半小時，最後下鹽調味即可。
Soup to nourish yin and clear heat after start of autumn
Start of autumn has passed, but we are still feeling remaining summer heat so it is important to continue to clear heat and dispel dampness. When choosing your ingredient, consider choosing ones with gentle summer relief healing effects such as hairy gourd and chayote. To complement the dry fall season, we suggest ingredients that would nourish yin to prevent dryness.
Tips for soups to nourish yin:
Add in ingredients to nourish yin, clear heat and relieve dryness such as snow fungus, wolfberries, radix ophiopogonis, American ginseng, radix adenophorae, radix polygonatum, dendrobium.
Monkey head mushroom soup
Ingredients: 2 chayote, 2 ears of corn (with husk and core), 15g lily bulbs, 15g radix adenophorae, 20g radix polygonatum, 1 monkey head mushroom, 3 figs
Preparation:
1. Rinse all ingredients thoroughly. Soak mushroom in water for half a day until soft. Cut chayote into pieces. Cut corn into pieces.
2. Combine all ingredients with 2500ml of water and cook on high heat until boiling. Turn to low heat and simmer for 1.5 hour. Add salt to taste.
