Some people tend to accumulate moisture in their bodies, leading to physical discomfort such as fatigue, anorexia, bloating, etc. Diet is essential to dispel dampness, and choosing the right ingredients and dishes can help us dispel dampness and improve our immunity. Here are some recipes to share, it is recommended to eat at least twice a week to keep our body away from moisture.

1. Braised pork ribs with mountain medicine

Ingredients: Pork Ribs: Appropriate amount, Yam: Appropriate amount, Ginger: Appropriate amount, Green onion: Appropriate amount, Cooking wine: Appropriate amount, Salt: Appropriate amount, Light soy sauce: Appropriate amount, Dark soy sauce: Appropriate amount (optional), Rock sugar: Appropriate amount, Water: Appropriate amount

Steps:

1. Prepare the ingredients: Wash the pork ribs and cut them into cubes for later use. Peel the yam and cut it into hob pieces for later use. Slice the ginger and cut the green onion into sections for later use.

2. Handle the pork ribs: Put the pork ribs in a pot, add an appropriate amount of water, pour in cooking wine, and blanch to remove the smell.

30. Stewed pork ribs: Remove the blanched pork ribs, put them in a saucepan, add enough water, add ginger slices, green onions and an appropriate amount of salt, and simmer on low heat for about 0 minutes until the ribs are cooked until they are eight ripe.

4. Add the yam: Next, put the chopped yam cubes into the saucepan and continue to simmer.

5. Seasoning: Simmer until the yam and pork ribs are soft and glutinous, add an appropriate amount of light soy sauce and dark soy sauce (if you need to increase the color), an appropriate amount of rock sugar, season and simmer for a while.

6. Remove from the pot: Wait until the yam and pork ribs are simmered until they are flavorful and soft and glutinous, then remove from the pot.

7. Serving: Place the stewed yam pork ribs in a bowl and sprinkle with some chopped green onions for garnish.

Tips:

(1) The heat should not be too high when stewing, so as not to cook the yam and pork ribs.

(2) If you like a richer taste, you can add an appropriate amount of chicken essence or monosodium glutamate when seasoning.

(3) Yams are easy to boil, so after adding yams, the heat should be mastered and stewed until soft and glutinous.

2. Stir-fry lean meat with celery

Ingredients: Lean meat (pork or beef): moderation, celery: moderation, garlic: moderation, ginger: moderation, cooking oil: moderation, salt: moderation, light soy sauce: moderation, cooking wine: moderation, pepper: moderation, green onion (optional): moderation

Steps:

1. Prepare the ingredients: Slice the lean meat, wash and cut the celery, mince the garlic and ginger and set aside. If you like, you can chop some green onions and set aside.

2. Marinated meat: Put the sliced lean meat in a container, add a pinch of salt, light soy sauce, cooking wine and pepper, stir well and marinate for a while.

3. 炒香蒜薑： 在鍋中倒入適量的食用油，加熱至七成熱，放入大蒜末和生薑末爆香。

4. Stir-fry lean pork: Add the marinated lean pork slices and stir-fry until browned.

5. Add the celery: Add the chopped celery segments and continue to stir-fry for a while until tender.

6. Seasoning: Add an appropriate amount of salt and light soy sauce according to personal taste, and continue to stir-fry evenly after seasoning.

7. Juice reducing: After the celery is soft, continue to fry until the lean meat is cooked through, and the soup is dry.

8. Pot: Stir-fry until flavorful, then you can remove the pot.

9. Plating: Serve the sautéed celery and lean pork on a plate, which can be sprinkled with some chopped green onions for garnish.

Tips:

(1) The marinating time of lean meat slices should not be too long, so as not to affect the taste.

(2) When stir-frying lean meat, the heat should not be too high, so as not to get the meat slices old.

(3) If you prefer a more refreshing taste, you can add a little lemon juice at the end.

3. Stir-fried eggs with spinach

Ingredients: Spinach: Appropriate amount, Egg: Appropriate amount, Garlic: Appropriate amount, Ginger: Appropriate amount, Cooking oil: Appropriate amount, Salt: Appropriate amount, Light soy sauce: Appropriate amount, Green onion (optional): Appropriate amount

Steps:

1. Prepare the ingredients: Wash the spinach and cut it into pieces. Slice the garlic and shred the ginger for later use. Beat the eggs and set aside.

2. 炒蔬菜： 在鍋中倒入適量的食用油，加熱至七成熱，放入蒜片和薑絲爆香。

3. Add the spinach: Put the chopped spinach in the pan and stir-fry quickly for a few moments to make the spinach tender.

4. Scrambled eggs: When the spinach is soft, pour the beaten egg mixture into the pan and stir quickly with chopsticks until the eggs are cooked through.

5. Seasoning: Add salt and light soy sauce, adjust according to personal taste, and continue to stir-fry evenly.

6. Juice removal: Stir-fry until the eggs are cooked through, the spinach is cooked, and the soup juice is dry.

7. Pot: Stir-fry until flavorful, then you can remove the pot.

8. Plating: Place the scrambled eggs with scrambled spinach on a plate, which can be sprinkled with some chopped green onions for garnish.

Tips:

(1) The heat should not be too high when stir-frying, so as not to scramble the spinach and eggs too dry.

Fourth, winter melon meatball soup

Ingredients: Winter melon: appropriate amount, minced pork: appropriate amount, green onion: appropriate amount, ginger: appropriate amount, salt: appropriate amount, chicken essence: appropriate amount, white pepper powder: appropriate amount, cooking wine: appropriate amount, cooking oil: appropriate amount

Steps:

1. Prepare the ingredients: Peel the winter melon and cut it into cubes. Cut the green onion into chopped green onions and cut the ginger into slices for later use. Put the minced pork into a container, add chopped green onions, ginger slices, an appropriate amount of salt, chicken essence, white pepper and cooking wine, stir well and knead into meatballs.

2. Stir-fry winter melon: Heat an appropriate amount of cooking oil in a pot, add the winter melon pieces, and stir-fry for a while.

3. Add water to boil the soup: Add an appropriate amount of water, wait for the water to boil, add the prepared meatballs, and then add an appropriate amount of salt, chicken essence and white pepper to taste.

4. Blanch: When the soup is boiling, skim off any turbidity floating on the surface, then add a little cooking wine to enhance the flavor.

5. Blanch the skin of the melon: After cooking for about 0 minutes, remove the melon pieces and put them in cold water to cool to maintain the tender taste of the melon.

10. Cook the meatballs: Continue to cook for about 0 minutes until the meatballs are cooked.

7. Seasoning: Add the appropriate amount of salt and chicken essence according to personal taste, and cook for a little more to allow the flavors to blend.

8. Remove from the pot: After the soup is cooked, put the winter melon pieces back into the soup and cook for a while to remove from the pot.

9. Serving: Place the boiled winter melon meatball soup in a soup bowl and sprinkle with some chopped green onions for garnish.

Tips:

(1) The production of meatballs can be made according to personal taste, adding an appropriate amount of seasonings, such as minced garlic, minced ginger, etc., to increase the flavor.

(2) In the process of boiling the soup, if you feel that the soup is not clear enough, you can use gauze or a spoon to remove the foam and make the soup more refreshing.

(3) If you like the soup to be more delicious, you can add some shrimp or shellfish to enhance the freshness.

5. Fried bean sprouts with leek eggs

Ingredients: Leek: Appropriate amount, Bean sprouts: Appropriate amount, Egg: Appropriate amount, Garlic: Appropriate amount, Ginger: Appropriate amount, Cooking oil: Appropriate amount, Salt: Appropriate amount, Light soy sauce: Appropriate amount, Oyster sauce (optional): Appropriate amount, Green onion (optional): Appropriate amount

Steps:

1. Prepare the ingredients: Wash the leeks and cut them into sections, and wash the bean sprouts for later use. Finely chop the garlic and shred the ginger and set aside. Beat the eggs and set aside.

2. 炒蔬菜： 在鍋中倒入適量的食用油，加熱至七成熱，放入大蒜末和生薑絲爆香。

3. Add the sprouts: Put the sprouts in the pan and stir-fry quickly for a few moments to soften the sprouts.

4. Add the leeks: When the bean sprouts are soft, add the chopped leeks and continue to stir-fry evenly.

5. Scrambled eggs: Push away the bean sprouts and leeks in a pan, pour in the beaten egg mixture, and stir quickly with chopsticks until the eggs are cooked through.

6. Seasoning: Add an appropriate amount of salt and light soy sauce, adjust according to personal taste, you can add a little oyster sauce to enhance freshness.

7. Stir-fry well: Continue to stir-fry so that the seasoning evenly coats the vegetables and eggs.

8. Pot: Stir-fry until flavorful, then you can remove the pot.

9. Plating: Place the scrambled eggs and fried bean sprouts with scrambled leeks, which can be sprinkled with some chopped green onions for garnish.

Tips:

(1) The heat should not be too high when stir-frying, so as not to fry the vegetables too dry.

6. Red bean and barley porridge

Ingredients: Red beans: appropriate amount, Barley: appropriate amount, Glutinous rice (optional): appropriate amount, Rock sugar: appropriate amount (adjust according to personal taste), Water: appropriate amount

Steps:

3. Prepare the ingredients: Wash the red beans, barley and glutinous rice (if using) and soak in water for 0-0 hours to soften them and set aside.

6. Porridge: Put the soaked red beans, barley and glutinous rice into a pot, add an appropriate amount of water (about 0-0 times the ingredients), bring to a boil over high heat, then turn to low heat and boil.

2. Boiling: Stir every once in a while to prevent the bottom of the porridge from sticking to the pan until the red beans, barley and glutinous rice are boiled into porridge, which needs to be boiled for about 0-0 hours.

4. Add rock sugar: After the red beans, barley and glutinous rice are cooked, add an appropriate amount of rock sugar according to personal taste, and cook for a while until the rock sugar is completely dissolved.

5. Seasoning: If you like, you can also add a pinch of salt to taste to increase the umami of the porridge.

6. Remove from the pot: Cook until the porridge is thick and the red beans, barley and glutinous rice are all cooked, then turn off the heat and remove from the pot.

7. Plating: Put the boiled red bean and barley porridge into a bowl, and add some osmanthus or miscellaneous fruits as a garnish according to personal preference to increase the appearance and taste.

Tips:

(1) If you have enough time, you can use a rice cooker or stew pot to cook porridge, which is more convenient and labor-saving.

(2) Stir constantly during the cooking process to avoid the bottom of the porridge sticking to the pot and affecting the taste.

(3) Rock sugar can be increased or decreased according to personal taste, if you like sweet, you can put more, and if you don't like sweet, you can put less or no sweet.

Choosing ingredients that are good for your body in your daily diet is the key to preventing dampness. Try the above recipes to regulate your body's dampness, improve your immunity, and keep us away from sub-health and have a healthier life. I wish you all good health!

Proofread by Zhuang Wu