Recipes to Strengthen the Spleen
1. Daylily Fish Head Stew
Ingredients: Half a large fish head, 30g daylilies, 50g peanuts, 50g walnuts, 10g honey dates.
Seasonings: Oil, salt, ginger, garlic cloves, cooking wine.
Benefits: Strengthens the spleen and harmonizes the stomach, moistens the lungs and transforms phlegm, nourishes and regulates qi, replenishes blood and calms the spirit, enhances intelligence, etc.
Method:
1. Cut the fish head into chunks. Pan-fry the fish head with ginger slices, add a splash of cooking wine, then set aside.
2. Place peanuts, walnuts, daylily buds, and honey dates into a pot. Add water (not for soup—use a moderate amount as needed). Bring to a boil over high heat, then simmer over low heat.
3. Add the fried fish head and honey dates. Simmer until the fish is tender and the soup thickens.
4. Season with salt, ginger, and garlic. Add cooking wine to
2. Place peanuts, walnuts, daylily buds, and honey dates in a pot. Add water (not for soup, use a moderate amount as needed). Bring to a boil over high heat, then simmer until peanuts soften slightly. Add the pan-fried fish head and garlic cloves. Season with salt and light soy sauce. Simmer for 30 minutes.
II. Cumin Potato Slices
Ingredients: 2 potatoes, salt, cumin powder, chopped scallions, vegetable oil.
Method:
1. Peel and wash potatoes, cut into thick slices.
2. Brush oil in a skillet, heat, then add potato slices.
3. Flip and fry until half-cooked, then sprinkle salt and cumin powder in batches.
4. Continue frying until fully cooked, then top with chopped scallions.
III. Peacock Spreads Its Tail Feathers—Sea Bass Version
Ingredients: 1 pound sea bass, scallions, ginger, soy sauce, vinegar, salt, oil (small amounts each), a few goji berries.
Method:
1. 1 pound sea bass, scallions, ginger, soy sauce, vinegar, salt, oil (each a small amount), a few goji berries.
2. Purchase fish pre-gutted and scaled from the supermarket; simply rinse thoroughly at home.
3. Remove head and tail. Make even cuts from belly to back in a single swift motion.
4. Since sea bass is naturally salty, lightly dust both sides with salt (optional). Alternatively, add salt when pouring the sauce later.Arrange the fish on the plate in a peacock-tail spread pattern, then scatter goji berries over it.
6. Steam over high heat for 6 minutes. After turning off the heat, keep the lid on and let it sit for 4 more minutes—known as "steaming in the residual heat."
7. Remove from the steamer, drizzle with the vinegar-soy sauce mixture, sprinkle with chopped scallions, then finish with a hot oil drizzle.