Five colors and four sexes are also part of the motherland's therapeutic medicine. Different colors of food are complementary to different organ organs, and balanced intake is the real health.
Five grains and five dirty
In the theory of traditional Chinese medicine, the five elements should be the organs in the body, the wood is the liver, the soil is the spleen, the fire is the heart, the gold is the lung, and the water is the kidney; in terms of dietary care, the five colors (green, red, yellow, white). Black food also corresponds to five elements, so it has different tonic effects on the five internal organs of the human body. For example, the mung bean corresponds to five behavioral trees, and the corresponding organ in the body should be the liver. In fact, the mung bean mainly enters the heart and the stomach two classics.
It is worth noting that each of the organs is interconnected. If the kidney is too busy, it will hurt the heart. If the heart is too busy, it will hurt the lungs. If the lung is too busy, it will hurt the liver. If the liver is too busy, the spleen will hurt the liver. Therefore, we must balance the intake, not partial eclipse, to make the five internal organs at the same time get nourishing.
Cyan food - peas
The green food corresponds to the wood in the five-colored row and enters the liver, which enhances the vitality of the organs. The liver is an organ for detoxification, so the blue food has the effect of clearing the liver and detoxifying it, such as peas.
Red food - red beans
Red food corresponds to the five elements of the fire, into the heart, can enhance the heart of the gas, and increase the activity of cells in human tissue. Eat more red food can prevent colds, have the effect of clearing blood, blood, and blood, such as red dates, red beans and so on.
Yellow Food - Soybeans
The yellow food corresponds to the soil in the five elements, and the spleen can increase the spleen qi, promote and regulate the metabolism, and improve the function of organs. Such as soybeans, peanuts, millet, corn and so on.
White food - Coix
White food corresponds to gold in the five elements and enters the lungs, which can increase the lung's qi, such as white rice, barley, almonds, etc.
Black food - black beans
The black food corresponds to the water in the five elements and enters into the kidney, which can enhance the qi of the kidney, have health and beauty, anti-aging, anti-cancer and other effects. It is also good for the excretion system, such as black rice, black sesame, black beans and so on.
In summer, people love to cook green bean soup for disinfection, but how do you cook green bean soup in the end? Is boiling water or boiled water detoxification effective? Mung bean soup is cooked, sometimes red, sometimes green, what is the reason?
Boiling with water for 3 minutes immediately
Green soup is the most detoxifying. Take a stainless steel pot and add water. After boiling, add mung beans and cover. After 3 minutes, take out the soup inside and place it in a white bowl. The soup at this time is green, clear and transparent. This is the true color of mung bean skin. The reason why mung bean soup can clear away heat and detoxify is mainly because of the polyphenols in mung bean skin. When a large amount of polyphenols meet oxygen, they will change color. Cook in a boiling pot, cover the lid, and get no oxygen, so keep it green for the time being. Not yet oxidized, its heat-clearing and detoxifying effect is the strongest. Those who want to clear the fire can quickly drink it.
However, the color of the soup will gradually change. With the extension of the time, the color of the soup will be deeper and deeper, and the red color will develop... This is because the polyphenols are easily oxidized into quinones as long as they are exposed to oxygen, and they continue to polymerize into darker colors. The substance. This is similar to the fact that the deeper the color is, the deeper the tea leaves. The soup of this color has no loss in nutrient content, but the detoxification effect of mung bean soup is greatly reduced. The mung beans left after the soup is removed from the pot can continue to be eaten after being boiled.
Do not use a wok to cook soup. Cooking green bean soup with an iron pot will affect the color of the soup. This is because iron ions tend to form "complexes" with polyphenols, and the colors are black and brown, making the soup darker. This is a normal phenomenon, non-toxic and harmless. Not only mung bean soup, Chinese medicine, and fruits can be cooked in iron pots. The reason is that in addition to iron, it catalyzes the oxidative decomposition of many vitamins, and it also reacts with iron, herbs, and polyphenols in fruits, affecting the efficacy or color. With casseroles or stainless steel pots, there is no such trouble.
After the soup is cooked, put sugar. Enlarging the amount of sugar or honey during the cooking process will prevent water from penetrating into the beans and affect the starch gelatinization process. Therefore, adding a lot of sugar when cooking will slow down the speed at which mung beans are cooked. It is recommended that you cook the soup and then put sugar.