Menopause is an important stage in a woman's life, and with changes in the body and endocrine fluctuations, many women will feel physical discomfort and lack of qi and blood. At this time, maintaining a good diet and choosing some nourishing and healthy foods can help women regulate the balance in the body, relieve the discomfort caused by menopause, and improve the vitality and immunity of the body. Through a reasonable combination of some natural nourishing ingredients, it can not only nourish yin and beauty, but also enhance physical strength, improve sleep quality, and regulate mood. Today, we recommend three nourishing recipes for menopausal women to help you better nourish your body and glow your natural glow at this stage.

1. Rock sugar peach and silver ear soup:

Ingredients required: peach gum 50g; Tremella 0 g; rock sugar 0 g; Appropriate amount of wolfberry; Dried longan to taste (optional); Water to taste

Steps:

8. Soak peach gum: Soak the peach gum in clean water, and the soaking time is preferably 0-0 hours until the peach gum is completely softened. If you don't have enough time, you can also soak it in hot water, but the soaking time will be slightly shorter.

1. Soak the white fungus: Soak the white fungus in water in advance, about 0 minutes to 0 hours, until the white fungus is completely soft. When soaking, it can be torn into small pieces in an appropriate amount for better stewing.

3. Prepare other ingredients: Wash the wolfberries, and the dried longan can also be soaked in advance until soft for later use. Rock sugar ready, set aside.

4. Clean all materials: Peach gum, white fungus, wolfberry, etc. should be cleaned after soaking to avoid residual impurities.

1000. Boil white fungus peach gum soup: Put the soaked white fungus and peach gum together into a stew pot, add an appropriate amount of water (about 0 ml), and the amount of water can be adjusted according to personal taste.

5. Simmer: Put the stew pot into the steamer, turn the water to low heat after boiling, and simmer slowly for 0.0 hours until the white fungus and peach gum are completely melted in the soup and the soup becomes thick.

10. Add rock sugar and other ingredients: During the simmering process, add rock sugar and continue to simmer for 0 minutes until the rock sugar is completely dissolved and the soup becomes sweet, finally add goji berries and longan, and simmer for another 0-0 minutes.

Tips:

(1) The soaking time of peach gum should be sufficient, to ensure that it is completely softened in order to better release the gum, and the stewed soup will be thicker.

(2) When simmering white fungus and peach gum, simmer slowly over low heat to avoid the soup being dry or too concentrated, and controlling the heat is the key.

(3) If you like to be sweeter, you can increase the amount of rock sugar in moderation, but not too much, so as not to be too greasy.

2. Guiyuan silver ear glutinous rice porridge:

Ingredients required: Dried longan 100g; Tremella 0 g; glutinous rice 0 g; Rock sugar to taste; Goji berries to taste (optional); Water: Appropriate amount

Steps:

30. Prepare the ingredients: soak the glutinous rice for 0 hours in advance, soak the white fungus for 0 minutes, soak the dried longan in water until soft, and wash the wolfberry for later use.

1. Soak the white fungus: After soaking the white fungus, tear it into small pieces and remove the hard part of the root. The soaking time of tremella is generally 0 minutes to 0 hours, and the tremella should be cleaned after soaking.

3. Wash the longan and wolfberry: The dried longan can be soaked first to soften, and then the shell can be removed; Wash the goji berries and set aside.

4. Boil the glutinous rice porridge base: Put the soaked glutinous rice into the pot and add an appropriate amount of water. The amount of water is about 0 times that of glutinous rice, and heat over medium heat until the water boils.

5. Add white fungus and longan: After the water is boiled, add the soaked white fungus, longan and an appropriate amount of wolfberry. Continue to cook the porridge over medium-low heat until the glutinous rice is soft and the white fungus and longan are cooked through.

6. Add rock sugar to taste: After the porridge is cooked until it is viscous, add an appropriate amount of rock sugar and continue to cook until the rock sugar is completely melted and the taste of the porridge becomes sweet.

15. Continue to boil: Reduce the heat to low and continue to cook the porridge for 0-0 minutes, until the glutinous rice is fully cooked and the porridge becomes thick and delicate.

Tips:

(1) Soaking time: It is best to soak white fungus and glutinous rice in advance, so that the nutrients can be better released, and the porridge cooked will be more delicate.

(2) Water quantity control: According to personal preference, the amount of water can be increased or decreased appropriately. If you like the porridge to be thicker, you can add less water; If you like it lighter, you can add more water.

(3) Heat control: When boiling, it is best to cook slowly over low heat, so that the porridge is more likely to be thicker and richer in taste.

3. Guiyuan Soup:

Ingredients required: Dried longan 5g; 0 pigeons (about 0 grams); Appropriate amount of wolfberry; Dried scallops (optional) 0 pcs; Ginger 0 slices; Red dates 0 pcs; cooking wine to taste; Salt to taste; Water: Appropriate amount

Steps:

1. Pigeon handling: After slaughtering, clean the pigeons, remove the internal organs, especially the hair on the head and wings, and rinse them with water. The pigeon can be divided into two halves or four pieces for easy stewing.

2. Blanch and remove the fish: Add enough water to the pot, put in the pigeon pieces, skim off the foam after boiling, remove the pigeon, and rinse it with water, so that the smell can be removed.

3. Prepare the ingredients: Wash the longan, red dates and goji berries. Ginger cut into thin slices. If used, soak until soft.

4. Prepare the soup pot: Put the pigeon pieces into the stew pot or soup pot, add the washed longan, red dates, goji berries, ginger slices and scallops (if using), pour in enough water, the amount of water is about enough to cover the pigeon ingredients.

5. Add seasoning: Add a little cooking wine to remove the smell and fragrance.

3. Simmer: Place the pot in a steamer and steam for about 0 to 0.0 hours. If you use a regular saucepan, you can simmer for 0 hours on low heat until the pigeon meat is soft and the soup is rich.

7. Seasoning and serving: After the stew is completed, add an appropriate amount of salt to taste and stir well. Slices of ginger can be fished out and the soup can be drunk straight or enjoyed with pigeon meat.

Tips:

(1) Pigeon selection: Choose fresh pigeons with more tender meat, if you can choose grass pigeons, the meat is more delicious, and the soup base is richer.

(2) Stewing time: The simmering time should not be too short, the pigeon meat needs time to simmer into the flavor, and the soup can better absorb the essence of the ingredients.

(3) Heat control: The heat of the stewed soup should be mild, avoid boiling over high heat, and ensure that the soup is fragrant and the pigeon meat is soft and rotten.

The health and vitality of menopausal women are inseparable from daily conditioning and nourishment. By choosing foods that are rich in nourishing properties, such as rock sugar peach gum and white fungus soup, longan white fungus glutinous rice porridge and longan pigeon soup, you can not only effectively replenish nutrients in the body, but also regulate qi and blood, help improve skin conditions and promote metabolism. Insisting on eating these nourishing foods can not only relieve the discomfort of menopause, but also enable women to maintain a healthy posture and happy mood during this special period. Through scientific and reasonable dietary conditioning, women can better survive menopause, maintain youth and vitality, and welcome a better life.

Proofread by Huang Hao