Autumn is the season for nourishing yin and preventing dryness. When selecting foods, it's important to align with the natural rhythms of heaven and earth. Only by adapting to seasonal changes can we ward off external pathogens and maintain health. So, how should we choose our diet in autumn? As the saying goes: "Have a bowl of porridge for breakfast and a bowl of soup for dinner in autumn." What's the wisdom behind this?
Autumn Porridge and Soup: Guarding Against Dryness and Diarrhea
As autumn arrives, air humidity gradually decreases, leading to various dryness-related discomforts. Symptoms include dry mouth and throat, hoarseness, dry cough with little phlegm, and even skin dryness, flaking, or occasional roughness and itchiness.Simultaneously, the spleen and stomach functions weaken in autumn, particularly noticeable in those with a weak constitution. This manifests as poor appetite, indigestion, and even diarrhea.
Autumn dryness is troublesome, and porridge in the morning and soup in the evening are the most suitable choices to prevent autumn dryness and diarrhea. Since we should appropriately replenish fluids in autumn, drinking more soups helps keep the body moisturized.Both porridge and soup aid perspiration, heat dissipation, and dispelling wind-cold. They effectively regulate the spleen and stomach, stimulating appetite in those with poor digestion or weakened gastrointestinal function. Furthermore, consuming porridge and soup enhances nutrient absorption while protecting the gastrointestinal mucosa.
Autumn Porridge Recommendations
Lily Bulb Porridge: Lily bulbs are sweet, neutral in nature, and slightly bitter. They nourish yin, moisten the lungs, calm the mind, and relieve coughs, making them ideal for autumn. Preparation: Rinse fresh lily bulbs and peel. Wash japonica rice thoroughly. Add 6 cups of water, bring to a boil over high heat, then simmer over low heat until nearly cooked.Finally, add the lily bulbs and continue cooking until the porridge thickens.and 15 grams of soybean flour. Add the corn and soybean flours when the water is nearly boiling, simmering into a porridge consistency. Alternatively, use fresh corn kernels for porridge or simmer corn cob residue into gruel.
Lotus Seed and Snow Pear Porridge: Pears soothe coughs, dissolve phlegm, generate fluids, and quench thirst. Paired with lotus seeds—which tonify the spleen, stop diarrhea, nourish the heart, calm the spirit, and improve vision—this porridge is an exceptional autumn delicacy.Method: Peel and dice two snow pears. Prepare 40g lotus seeds, 100g rice or glutinous rice, and a small amount of rock sugar. Rinse the lotus seeds and rice. Place the diced pears and rock sugar in a pot, bring to a boil, then simmer until tender.
Autumn Soup Recommendations:
Lotus Root and Pork Rib Soup:Ingredients: 500g lotus root, 500g pork ribs, Shaoxing wine, ginger, scallions, and a pinch of salt.
Preparation: Cut pork ribs into sections and blanch briefly. Wash lotus root and slice. Place ribs and lotus root slices in 1500ml warm water with Shaoxing wine, ginger, and scallions. Bring to a boil, then simmer over low heat for about 90 minutes. Season with salt to taste before serving.
Old Duck Soup with Glehnia and Polygonatum: Use 50g Glehnia root, 30g Polygonatum root, and one old duck (half a large duck or one small duck). Remove feathers and innards from the duck, wash thoroughly, and cut into large pieces. Wash Glehnia and Polygonatum. Simmer over medium-low heat for one and a half hours, then season to taste. This soup nourishes yin, moistens the lungs, and promotes stomach health and fluid production.
Sword Lily and Pork Lung Soup: Use 30g dried sword lily (or 250g fresh sword lily) and 300g fresh pork lung. Rinse the pork lung thoroughly with water and cut into large chunks. Soak and rinse the sword lily. Place both ingredients in an earthenware pot, add an appropriate amount of water, and simmer over high heat initially, then reduce to low heat for 1 hour. Season to taste.This soup moistens the lungs, clears heat, and nourishes the lungs to relieve coughing.
Southern Almond and Snow Pear Stew: Take 12g southern almonds, one snow pear, and 30g white sugar. Soak southern almonds briefly to remove skins, then quarter the snow pear.Place the almonds, pear, and sugar in a double boiler. Add 200ml water and steam for 1 hour. Drink the broth and eat the pear. This soup clears heat, generates fluids, dissolves phlegm, stops coughing, and moistens the lungs.