When the heart is sick, regarding diet therapy and feeding nutrition, in the theory of food doctors, the "deficiency and excess" of symptoms is the main principle, and it is not allowed to nourish at will.
"The heart is bitter and slow, eat acid to collect it." The so-called slowness means that the heart has the phenomenon of "qi deficiency". In diet nutrition, it is mainly to eat sour things.
"The heart should be soft, salty food should be soft, and sweets should be diarrhea." The so-called softness means that the heart is "evil" and becomes firm. The relative phenomenon should be to eat salty and sweet things.
This is the general principle of dietotherapy and bait nutrition for heart disease. The ancients summed it up through the conditions of objective existence. We should first inherit this summary and then carry it forward. It is not difficult to make it bow to the intractable chronic disease of heart disease.
General heart disease food, the principle is to eat sour food. This principle is divided into two aspects: eating adzuki beans, dog meat, plums, leeks, mint tea, calamus tea, Ophiopogon japonicus, asparagus, copper soft-shelled turtle, lotus seed meat, chicken, bitter herbs, bamboo leaves, raw wine, wheat, mutton, apricot, onion and so on.
(1) Formula of red bean porridge:
Material selection: According to: red adzuki bean, that is, red Mi Dou produced in rural areas, the selection of "tight small" meets the standard. There is a kind of red and white adzuki bean in Chinese medicine shop, which is not a real adzuki bean. It is called "Acacia" and cannot be used.
The prescription is as follows:
One tablespoon of red beans and brown sugar.
Production method: Wash the red beans, put a big bowl of water in the casserole, cover the casserole, and stew with slow fire (iron pot or metal pot is not acceptable). That is, the old saying: "Go into the casserole and cook slowly" is also true. Braised adzuki bean takes "thin", "rotten" and "light" as the standard of good cooking. Add brown sugar when eating, mix well and eat at will. It can be eaten as porridge or as a snack.
(2) The prescription of plum soup:
Fifteen pieces of Bai Mei rock candy were smashed in pairs.
The recipe is made by peeling off the thin skin of Bai Mei and removing the core. Cut the plums into four pieces, put them in a copper pot (the color will turn black when using an iron pot), and simmer for about 15 minutes. The taste of plums should be "soft on the outside and crisp on the inside" as far as possible. Don't cook them too soft on the inside and rotten on the outside, otherwise they will lose the requirement of "mouth strength" and have no crisp, sweet and slightly sour effect of promoting fluid production. Immediately add the rock sugar powder, melt and merge, and immediately pour it into the bowl from the fire. It is best to drink this soup half an hour after meals.
There are two kinds of plums: red plum, also called "blood plum", which is not used for diet therapy. In addition, there is a biochemical product of peach Bai Mei grafting, called "Li Tao", which is half peach and half plum, bigger than ordinary plums and not as big as peaches. There are a few crops in southern Sichuan, which are good nutrients and can also be taken according to this formula and production method.
(3) Formula of preserved apricots:
Fat apricots, more sweet almonds, more peeled sugar, half a catty of mulberry leaves, more maltose and a catty of preserved apricots are standard.
The method is to select full and mature apricots, wash them with warm water, then wipe off the fine hairs on the skin of the apricots with fresh mulberry leaves, and then wash them with cold water, that is, use a small copper knife or a small bamboo knife (not an iron knife) to gently cut along the "dark side" and "riding seam" of the apricots and take them out, but the "front side" of the apricots cannot be cut off, so it is still necessary to use them. Wash them one by one and cut them open. At the same time, break the apricot core, take out the "almond", twist off the "red skin", remove the "embryo tip", and then put an almond in each apricot meat. Do all these procedures well, that is, put apricots in a copper pot and flatten them neatly, and then put them in cold water, neither too much nor too little. At this time, more than half of the water has dried up, then add a proper amount of sugar, stir-fry the apricots with a spatula, and wait until the sugar melts and the apricots are absorbed. Pay attention to the fact that after the water vapor is discharged, the sugar will be quickly put into the maltose, and the apricots will still be gently shoveled to melt the maltose, so that each apricot will be covered with a maltose coat, and then a little sugar juice will be taken out and dropped into cold water to "melt the maltose". Or pour the sugar juice with a spatula, and the sugar juice drops into a sugar line. Aim at the sugar line and blow a cold air with your mouth. When you see the sugar line, it immediately condenses and breaks, which is also the standard of good cooking. This method is called "hanging wire". In this way, you can leave the fire, fan it when you are in the pot, and let the preserved apricots "sweat". Pour the preserved apricots into the magnetic cylinder for storage, and the preserved apricots will be ready and eaten as snacks at any time.
Press: The most difficult operation of this method is in the stage of using maltose, because if maltose is not used, preserved apricots will not "sweat", but will be stained with water. If you use it too old, it will be hard but not soft, and it will not meet the standard of "sweet but not greasy, nourishing but not flowing".
(4) Formula of lotus seed soup:
Lotus seed meat, peeled and pitted, crystal sugar, pestle and sesame oil, one teaspoon.
The formula is to soak the dried lotus seeds in boiling water and cover them tightly. Just like making tea, the thin layer of lotus seeds is easy to remove, otherwise it is not easy to remove. Take out the lotus seed core with a bamboo stick for later use. The choice of lotus seeds, fresh or dry, is ok. The best variety is "sword lotus seed" produced in Fujian, especially "jade belt wrapped around waist" as the top grade. This kind of lotus seed naturally produces something similar to a belt, which is tied around the waist, so it has this very loud name.
Put the processed lotus seed meat into a porcelain or clay pot, add a small bowl of boiling water, and simmer for about three hours on low fire. Take the lotus seed meat as the standard, that is, add rock sugar, melt it, pour it into a small bowl, add a teaspoon of sesame oil, and rinse your mouth after taking a nap.
(5) Mutton:
(1) Braised head and hoof prescription:
One head of green sheep, one front hoof of green sheep, two pairs of peppers, thirty peppers of Sichuan, fifty kaempferia galanga, one yuan, one star anise, one yuan, ginger, one or two onions, ten pieces of salt, a proper amount of fresh coriander, and a pair of tweezers, and chop them up for later use. Wash off silt, fresh winter bamboo shoots or fresh bamboo shoots, one catty.
The recipe is to water the sheep's head and hoof with boiling water (you can't peel them), scrape off the coarse hair, and then roast the pig's trotters with red charcoal fire, so that the head and hoof are scraped clean and all the hair is gone, that is, simply put them in a casserole, add cold water, and drown the head and hoof with water for about one punch. Simmer gently first and wait for your head. Or simmer the whole head and hoof with the original soup. At the same time, add pepper, pepper, ginger, onion, kaempferia kaempferia, star anise, winter bamboo shoots, mussels and salt, and continue to simmer. Don't overdo it at this time. Always use a spatula, otherwise the bottom will be "immature" and "burnt". If you prepare a special bamboo "partition" in advance, also called "retort grate", put it at the bottom of the pot and put things like heads and hooves on it, it will not be "raw" or "burnt" without shoveling. Until the bamboo chopsticks are inserted into the meat, there will be a feeling of "touching the floating sand". Take it out and put it in a bowl. Sprinkle fresh radish powder when taking, and start taking.
First, soak mussels in warm water and wash off the sediment.
Cut bamboo shoots with a knife and cut them with an iron frame. Winter bamboo shoots are cut into "chopstick heads" by "crosscutting", about one and a half inches long and wide. Because of this knife method, the fibers of bamboo shoots can be cross-cut, so that they will not be chewed constantly when eating, but will be crisp and delicious, giving full play to the reconciliation function of bamboo shoots.
② Formula of steamed mutton powder:
A catty of fried rice noodles with blue leg of lamb, 100 pieces of pepper, a proper amount of fried powder and ground soy sauce, three liang of yellow wine, three liang of brown sugar, one liang of pestle, one liang of salt, three onions, three pieces of Chili powder, one handful of sesame oil, one liang of water, and a small cup of moldy bean curd.
The method of making this recipe: firstly, stir-fry the japonica rice and pepper together, stir-fry them with slow fire until they are fragrant and yellow, wait until they are "cool and crisp", and grind them into powder with a stone mill. The finer the better. This is the first step of milling. Then use a "slicing knife" to slice Yunnan leg of lamb. With the knife method of "slicing knife", the knife and the meat must be inclined at an angle of 15 degrees, the right hand must hold the knife, and it must do semi-circular peristalsis, and the left hand should hold the meat surface with four fingers and gently press it. This operation can make a fast and thin piece of meat, which is the second step of "cutting meat". Then mix the soy sauce, yellow rice wine, salt, moldy bean curd and brown sugar evenly, put the mutton slices into a big bowl, absorb the five ingredients into the mutton slices by the method of "fine mixing and light kneading", and then sprinkle less "salt and pepper rice flour" while stirring, so that each mutton slice is covered with a layer of salt and pepper powder until it reaches the saturation point. So put all the mixed mutton into a small steamer, which is easy to put in and cannot be compacted. Finally, take out a small glass of water from the meat and spread it evenly, otherwise some steamed meat will be "dry and not raised" and "pepper powder will be separated" Steam it with strong fire for half an hour immediately. Even if it is not too long away from the fire, the water will be thick and greasy after a long time, but it will not taste good. Even move the small steamer to the table (put something on the table), open the lid of the steamer, pour sesame oil and sprinkle with ginger slices, coriander powder and chopped green onion. If you can eat Chili powder, you can withdraw some and start taking it while it is hot. While eating, mix with ginger onion, coriander, sesame oil and Chili powder, and you will be "full of spring" and "refreshed". Eat two or three candied hawthorn after eating. Don't forget.
(6) Chinese chives:
Jiaozi's formula:
Half a catty of leek, sliced lamb tenderloin, four pieces of soy sauce, one tablespoon of salt, a pinch of lily, one or two glasses of warm water, black fungus, five dollars of warm water, Jiang Mo, one or two glasses of wet flour, appropriate amount of yellow wine, three or two glasses of winter bamboo shoots and three or two pieces of chopped powder.
The recipe is made by chopping the tenderloin into minced meat, chopping the leek into fine powder, putting them together in a big bowl, adding soy sauce, salt, yellow wine, Jiang Mo, lily and black fungus, spreading them with warm water in advance, cutting them into fine powder together, and cutting the winter bamboo shoots into fine powder. If there are no winter bamboo shoots, it is also wonderful to use Sichuan mustard tuber instead. Put it all in, mix it well with mutton and leek, and then gradually add water to a teacup. While beating with bamboo chopsticks, add less water to ensure that all the water is sucked up, without thinking that this "stuffing" has the disadvantage of "trickle" This stuffing work is proudly completed, that is, the wet noodles prepared in advance are made into steamed buns or jiaozi, which everyone likes. Make steam? lt； Each jiaozi is separated by two fingers), that is, cover it and steam it for half an hour to forty minutes with a big fire, then you can "lift the cage" and eat it.
If jiaozi doesn't need steaming, it's ok to use glutinous rice balls instead.
If you pay more attention to the soup method, you can add a bowl of "chicken, duck, ham and fresh bamboo shoot soup". It is especially delicious and nutritious with jiaozi. This clear soup is easier said than done. The soup called "I quiet inside" in Lao Can's travel notes is not a joke, but a fact. Then Mr. Liu Tieyun is indeed a knowledgeable "expert"!
Making method of fresh bamboo shoot soup with chicken, duck and ham;
Stew chicken, duck and ham in a big bowl of thick soup. Take thick soup instead of meat and put it in a pot to boil. Then fill the "leaky spoon" with fresh chicken breast or fresh pig lean meat, at least six or two to half a catty. First, beat the meat into velvet with the back of a knife. Take "rotten as mud" as the standard, put a leaky spoon and add soup. This bowl of thick soup will become as clean as water, and there is no greasy phenomenon, but it is very fragrant and delicious, with a great appetite and a relaxed spirit. In practice, you will definitely feel the taste of "agricultural heart water"! This is a very favorable condition in recuperation.
7) Chicken:
(1) Formula of Acorus calamus, Mentha haplocalyx, salt, tea and chicken:
Acorus gramineus, one dollar, mint, five cents, salt, San Qian black tea, one dollar, chicken, ten pieces of water and a big bowl.
The preparation method is to put a large bowl of water in an iron pot, add calamus, mint, salt, black tea and raw chicken, boil it with low fire, take out the eggs after cooking, put them in cold water, and quench them for one minute, then take out the chicken, peel off the hard shell, gently prick eight or nine holes with a thin bamboo stick, penetrate the egg yolk, re-enter the soup, and re-cook it with low fire. It can also be cold.
(2) Fairy egg prescription:
Eggs, five sesame oil, one or two scallions, two salt, appropriate amount of ham crumbs, one or two pieces of fat, half a piece of lard, three or two pieces of raisins.
The recipe is to break five eggs, take out the egg white and yolk, mix sesame oil, salt, ham crumbs, onion crumbs and raisins, put them in a big soup bowl, and beat them with bamboo chopsticks as much as possible to make the eggs fully mixed with all kinds of ingredients. With foaming as the standard, always beat them as loosely as possible. Do this well, then put the lard in an iron pot and cook it with slow fire. When the smoke rises in the pan, immediately pour the prepared eggs into the oil pan, and immediately turn the big bowl upside down and cover the eggs in the oil pan. At this time, the fire should be changed to a small fire, and the firepower should not be too large. Use the method of "roasting" to slowly roast and fry the eggs in the pot. About 20 minutes, the fragrance is overflowing, which is the characteristic of home. Shovel it together with the bowl, cut it into a "diamond" with a "knife", which is beautiful and crisp, and serve it with a cup of mint tea or a cup of calamus tea at will.
8) Prescription of bitter vegetables:
Tender core salt for bitter vegetables, proper amount of brown sugar, a pinch of vinegar, a spoonful of vegetable oil and a teaspoon of coagulated powder.
How to make this recipe: First, choose bitter vegetables and wash them. There are two kinds of bitter vegetables, one is wild shrub, also known as Lycium barbarum, that is, the new buds and tender leaves emitted by Lycium barbarum are opposite, long and narrow, and bitter. Spring is the most tender, so pick it for later use. The other is a wild herb with small serrated leaves and slightly bitter taste. Also known as local famous dishes, Tomb-Sweeping Day is the best place to pick them before and after. Select bitter herbs, wash them with clear water, put vegetable oil into a "red pot", stir-fry them with strong fire, add salt and brown sugar, and wait until the dishes are cooked. Finally, add vinegar and stir-fry for a few times, that is, immediately add "coagulated powder" (set aside with warm water in advance) and stir-fry for a few times. The concentrated soup shall prevail, that is, shovel it into a bowl and eat it as a dish.
(9) Formula of mint tea:
Fresh mint leaves, three or five pieces of shrimp whiskers, boiled flower dew.
The formula of mint tea only uses mint blindly, and it is best to use fresh mint. When there is no fresh season, you can use calamus tea.
Baihualu is served in a casserole, cooked with "pine cone" wood and "shrimp beard" as the standard. The so-called "shrimp boiling" refers to the time when the water is about to boil but not very boiling. Between the two, a small bubble similar to shrimp whiskers was found in the water, which is called boiling water of shrimp whiskers. That is to say, using this water to make mint tea is the most beautiful water and the most nutritious water. Put mint in a teacup and cover it tightly. You can take it for a while and drink it with snacks such as preserved apricots.
On the surface, boiling water and making tea, like making a list, is actually a very difficult thing to do and a very meticulous job. According to the principle of making tea, you must use a casserole for boiling water and a "pine cone" tied to a pine tree for burning wood, so as not to destroy the original taste and aroma of tea. Generally, the brewing methods of black tea and green tea are also very different. The water used is dew collected from hundreds of flowers or herbs in summer and autumn, and spring water from rocks in winter and spring. The spring water is very watery and can be used as a drink for nourishing yang in winter and spring. Dew water is clear and light, as a drink for nourishing yin in autumn, winter and summer. In the nutrition theory of food doctors, there are these two functions. According to the Book of Tea written by Lu Yu, although tea and water have many advantages, he has many methods, all of which have lost the essence of the theory of food and medicine. For example, our compatriots in Fujian Province pay the most attention to tea tasting, and Tieguanyin and other most precious teas are influenced by Lu Yu, which is not a drink needed by the general public, nor is it used for dietotherapy.
Collection method of Daphne odora in Phnom Penh:
First, prepare a slender bamboo pole, use a large piece of clean absorbent gauze, about two feet square, and tie it to the top of the bamboo pole with a string. The four corners of the gauze hang down like an umbrella cover. In addition, prepare a clean clay pot, go to the sunny place halfway up the mountain in the morning, and choose white and yellow mountain flowers and "turquoise" and "half-waist yellow" mountain grass in the flower core. After the selection, the yarn fishing rod is like fishing. The tip of the yarn is perpendicular to the flowers and plants. With a gentle kiss, the yarn will be exposed after dozens of times. Seeing that I had reached the saturation point, I twisted the dew and put it in a crock. After repeated operations, a can of Baihua dew was collected.
(10) Formula of Acorus calamus tea:
Rhizoma Acori Graminei, five pieces of flower dew or stone spring, one piece of sour plum, two pieces of jujube and two pieces of brown sugar.
Acorus gramineus was photographed at the May Sun Festival, and it is most appropriate to choose nine festivals as the top grade at this time. Cut off the hair attached to the internodes, wash and dry in the shade, and don't expose to the sun. According to the old theory, it will "lose fragrance" after sun exposure, but from a scientific point of view, because the ultraviolet rays emitted by the sun can destroy the sexual and taste content of Acorus calamus, this is related to the principles of "taking measures in time" and "preserving for the law", which should be paid attention to, otherwise the curative effect will be affected.
When boiling water, whether you use flower dew or stone spring, you should use shrimp to boil water. Boil jujube, sour plum and brown sugar in water first, and then pour them into a teacup. First, put five pieces of calamus in the cup and cover the tea tightly. After a while, you can start drinking tea. Drinking tea with dried fruit snacks such as pine nuts, sweet almonds and walnuts is delicious.