What to eat during Xiaohan in 24 solar terms

　　Xiaohan is the 23rd solar term. Between January 5th and 7th, the sun is located at 285° of ecliptic longitude. For China, Xiaohan marks the beginning of the coldest days of the year. According to China's meteorological data, Xiaohan is the solar term with the lowest temperature. Only in a few years does the temperature of the Great Cold be lower than that of the Xiaohan.

　　The diet should reduce sweetness and increase bitterness, and eat more sesame, peanuts and pine nuts.

　　Cantonese people are very particular about dietary therapy. Because Xiaohan is in the middle of winter, the earth energy is strong and the kidney energy is weak. Therefore, the diet should reduce sweetness and increase bitterness, nourish the heart and lungs, and regulate the kidneys. Chi Xiaoling said that the so-called "three nines nourish one winter", but remember not to supplement too much during the mild cold. In your diet, you can eat more mutton, beef, sesame seeds, walnuts, almonds, melon seeds, peanuts, nuts, pine nuts, Grape Dry, etc., can also be combined with medicinal foods for tonic.

　　1. Yam and mutton soup (it has the effect of nourishing the spleen and kidneys, warming the middle and lower body)

　　Ingredients: 500g mutton, 50g yam, 30g green onion, 15g ginger, 6g pepper, 20g rice wine, 3g refined salt, appropriate amount of MSG.

　　Method: Remove the fascia from the mutton, wash it, make a few cuts, and blanch it in boiling water to remove the blood. Wash the green onion and ginger, cut the green onion into sections and smash the ginger. Wash the yam, put the mutton and yam into a casserole, add an appropriate amount of water, boil it over high heat, skim off the foam, add scallions, ginger, pepper, and rice wine, simmer over low heat until the mutton is crispy, take out the mutton and let it cool. Cut the mutton into slices and put them into a bowl. Remove the onions and ginger from the original soup, add refined salt and MSG, stir well, and put the yam and yam into the mutton bowl. Serve.

　　2. Stewed quail with Radix Pseudostellariae (has the effect of nourishing the five internal organs and replenishing Qi)

　　Ingredients: 250 grams of quail meat, 100 grams of lean pork, 15 grams of Codonopsis pilosula, 30 grams of yam, 10 grams of longan meat, 15 grams of wolfberry, and 10 grams of gorgon fruit.

　　Method: Wash the quail meat and lean pork, cut into pieces, wash the Codonopsis pilosula, Huaishan, longan meat, wolfberry, and Gorgon fruit, put them into a casserole, boil over high heat, then simmer over low heat for 1.5 hours, add refined salt and serve.

　　3. Polygala and jujube kernel porridge (it has the effect of nourishing the liver and kidneys, nourishing blood and calming the nerves)

　　Ingredients: 10 grams of polygala root, 10 grams of jujube kernels, 50 grams of japonica rice.

　　Method: Wash polygala root, jujube kernel and japonica rice. Put the japonica rice in a casserole, add an appropriate amount of water, bring to a boil over high heat, then add polygala and jujube kernels, and cook over low heat until the rice becomes rotten and the porridge becomes thick.

　　4. Steamed chicken with yam and wolfberry (has the effect of nourishing the spleen and kidneys)

　　Ingredients: 1 broiler chicken (about 1000g), 15g astragalus root, 20g dangshen, 40g yam, 30g wolfberry, 25g each of shiitake mushrooms and bamboo shoots, appropriate seasoning.

　　Method: Slaughter the broiler chicken, take out the internal organs, wash and set aside; wash the astragalus root, dangshen, yam, wolfberry, shiitake mushrooms, and bamboo shoots, put them into the chicken, sew the incision of the chicken, place it on a clean plate, and steam it in a steamer for about 1 hour.

　　5. Shouwu pot egg (It has the effect of strengthening the spleen and kidneys, replenishing qi and nourishing blood)

　　Ingredients: 2 eggs, 30 grams of Polygonum multiflorum, 15 grams of hawthorn, 6 grams of tangerine peel, appropriate amounts of soy sauce, star anise, refined salt, sugar, and mountain ginger slices.

　　Method: Put the eggs, soy sauce, refined salt, star anise, sugar, and ginger slices into a casserole, boil for 20 minutes, take out the eggs, soak them in cold water, peel off the eggshells, put the shelled eggs into the casserole, boil for about 15 minutes, and remove the residue.