Yoga is a wellness practice many people consistently pursue, yet many remain unclear about the best foods to consume post-practice. Below, we introduce the optimal post-yoga meals—let's explore them together. 1. Shredded Lettuce with Dried Scallops Ingredients: Lettuce, dried scallops, garlic, salt.
① Rinse dried scallops twice. Soak in warm water for two hours beforehand. Rub the rehydrated scallops into shreds, reserving the soaking liquid. Remove roots and peel from the lettuce, then shred and set aside. Blanch the shredded lettuce in boiling water, immediately rinse under cold water, drain thoroughly, and set aside.
② Heat oil in a wok, sauté minced garlic until fragrant. Add scallop shreds and stir-fry until aromatic. Pour in the reserved scallop soaking liquid, add some hot water, and bring to a boil over high heat. Add the blanched lettuce shreds and bring to a boil again. Season with a pinch of salt, then serve immediately.
2. Longan and Lotus Seed Chicken Soup
Ingredients: About 10 longan fruits, a small handful of lotus seeds, half a chicken, scallions, ginger, cooking wine, salt to taste.
① Cut the chicken into pieces, parboil to remove scum, then rinse. Wash longan in warm water and lotus seeds in clear water. Set aside.
② Place all ingredients into a clay pot. Add sufficient water, scallions, ginger, and cooking wine. Bring to a boil over high heat, then reduce to low heat and simmer for over 2 hours until ingredients are tender. Season with salt before serving.
3. Codonopsis and Solomonseal Root Lean Meat Soup
Ingredients: 15g each of codonopsis root, lily bulb, solomonseal root, red lotus seeds, euryale seed, and coix seed; 5g dried tangerine peel;150g lean pork, 1 sweet corn cob, salt.
① Soak all ingredients separately in water for 5 minutes, then drain and rinse. Cut pork into large chunks, boil in cold water until simmering, then rinse and drain. Cut corn into sections.
② Place all ingredients except salt into the pressure cooker inner pot. Add 1.5 liters of water.Select the "Soup" setting. Add a pinch of salt before serving.
4. Fresh Crucian Carp and Tofu Soup
Ingredients: 1 crucian carp, 150g white button mushrooms, 350g tofu, 3-5 slices ginger, 3-5 sections scallion whites, 2 sprigs cilantro, 15g cooking wine, 3g salt, 3g white pepper powder, peanut oil, water.
① Have the fishmonger gut, scale, and remove the gills from the crucian carp. At home, rinse thoroughly, remove the dark membrane inside the belly, pat dry, then marinate with salt and cooking wine to eliminate fishy odor. Cut tofu into chunks. Clean white mushrooms, soak in salt water for 15 minutes, drain, and set aside. Slice ginger, cut scallion whites into sections, wash cilantro and chop.
② Rub the wok with ginger slices beforehand to prevent sticking. Heat the wok over high heat, add peanut oil, and fry the crucian carp until golden brown on both sides. Add scallions and ginger.
③ Pour in about 1-1.5 liters of boiling water. Cover and bring to a boil over high heat. Continue boiling vigorously for 10 minutes until the broth turns milky white, then reduce to low heat and simmer for 30 minutes.After 30 minutes, add tofu and white button mushrooms. Simmer over medium-low heat for 10-15 minutes. Five minutes before serving, season with 1 tablespoon salt and 1 tablespoon white pepper powder. Garnish with cilantro to taste before serving.
5. Winter Melon and Enoki Mushroom Soup
Ingredients: 200g winter melon, 80g enoki mushrooms,1 cube Knorr Chicken Flavor Bouillon, 750ml water.
① Peel and slice winter melon; rinse enoki mushrooms.
② Bring 3 bowls of water (750ml) to a boil in a pot. Add 1 cube Knorr Chicken Flavor Bouillon, then winter melon and enoki mushrooms. Simmer for about 15 minutes until tender.
6. Seafood Vegetable Soup
Ingredients: 1/2 bowl shrimp, 1 cabbage, 1 onion, minced ginger, cilantro, 2 large bowls chicken broth.
① Use a deep pot. First, add a little olive oil, sauté onion strips and minced ginger until fragrant, then add shredded cabbage.
② Once the cabbage is nearly tender, pour in the chicken broth. After it comes to a boil, add the shrimp. Finally, garnish with a sprinkle of cilantro.
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