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【#秋分】今天是秋季的中間點
⭐開始感受到秋意
⭐注意精神調養避免秋愁
#節氣煮煮Cin
秋分養生重點：「滋陰潤肺，寧心安神」
雪梨：生津潤燥、清熱化痰
蓮子：養心安神、健脾止瀉
雪梨蓮子百合南棗糖水
材料：雪梨1個、蓮子20克、百合15克、南棗4-6枚、冰糖適量
做法：
1. 所有材料洗淨，雪梨去皮去芯切塊備用。
2. 雪梨、蓮子、百合及南棗放入鍋中，加水至蓋過所有材料，武火煮至水滾，改文火加蓋煮30-40分鐘，加入適量冰糖調味煮至溶化即可。
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【#白露】夜間氣溫下降令水氣凝結成露水
⭐早晚溫差大要適時添衣
⭐預防秋燥宜滋陰潤肺
#節氣煮煮Cin
白露養生重點：「潤肺生津，養陰潤燥」
雪耳：滋陰潤肺、益氣養胃
百合：清心除煩、潤肺止咳
雪耳百合素菜煲
材料：雪耳1朵、鮮百合1個、冬菇4隻、紅蘿蔔1/2根、粟米仔4條、鮮枝竹2條、薑3片、蒜2瓣
調味料：素蠔油1湯匙、生抽1茶匙、糖1茶匙、麻油1茶匙、粟粉1-2茶匙
做法：
1. 所有材料洗淨，雪耳泡水至軟身瀝乾，把底部剪掉後切件；新鮮百合剝開；冬菇泡水至軟身，去蒂後切半，浸冬菇水留起；紅蘿蔔去皮切片；粟米仔切段；蒜切片備用。
2. 鑊中燒熱少許油，加入薑片、蒜片爆香，加入餘下材料炒勻，加入浸冬菇水，再加入適量清水以武火煮滾，加入素蠔油、生抽及糖，用小火炆煮約10分鐘至食材軟腍。
3. 加入麻油炒勻，粟粉加入適量水份成粟粉芡，加入鍋中煮至醬汁稍為濃稠即成。
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Healthy living during White Dew Solar Term:
“Moisten the lungs and promote fluid production, nourish yin and relieve thirst.”
Snow fungus: Nourishes yin and moistens lungs, nourishes qi and stomach
Lily bulb: clears the heart and relieves irritability, moistens the lungs to relieve coughing
Stewed vegetables with snow fungus and lily bulb
Ingredients: 1 snow fungus, 1 fresh lily bulb, 4 Shitake mushrooms, 1/2 carrot, 4 baby corns, 2 fresh bean curd sticks, 3 slices of ginger, 2 cloves of garlic
Seasoning: 1 tablespoon vegetarian oyster sauce, 1 teaspoon light soy sauce, 1 teaspoon sugar, 1 teaspoon sesame oil, 1-2 teaspoons cornstarch
Preparation:
1. Rinse all the ingredients, soak the snow fungus in water until softened and drain, cut off the bottom and cut into pieces; peel off the fresh lily; soak the Shitake mushrooms in water until softened, remove the stalks and cut in half, reserve the soaked water; slice the peeled carrot into pieces; cut the baby corns into sections; slice garlic for later use.
2. Add some oil into a heating wok, add ginger slices and garlic slices and saute, add the remaining ingredients and stir well, add the soaked mushroom water, then add an appropriate amount of water to bring to a boil, add the vegetarian oyster sauce, light soy sauce and sugar, simmer for about 10 minutes until the ingredients soften.
3. Add sesame oil and stir well. Add the appropriate amount of water to the cornstarch to make a slurry. Add the slurry to the pot and cook until the sauce is slightly thick. Ready to serve.
【#處暑】處暑代表暑氣將退伏而潛處
⭐正是爭秋奪暑的時間
⭐秋意漸濃但暑氣未消
#節氣煮煮Cin
處暑養生重點：「清心安神，健脾養胃」
桂花：溫肺散寒、暖胃止痛
蜂蜜：補脾潤肺、潤腸解毒
蜂蜜杞子桂花糕
材料：枸杞子20克、桂花糖2湯匙、乾桂花1/2湯匙、魚膠片20克、冰糖80克、蜂蜜2湯匙、水600毫升
做法：
1. 枸杞子泡水至軟身瀝乾；魚膠片泡凍水至軟身備用。
2. 燒熱一鍋水，加入枸杞子、桂花糖、乾桂花及冰糖，用文火煮至冰糖溶化，加入魚膠片拌勻。
3. 熄火，加入適量蜂蜜調味。
4. 將桂花糖水倒入模具中，放入雪櫃冷藏約2-3小時至凝固即成。
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Healthy living during End of Heat Solar Term:
“Clears the heart and calms the mind, strengthen the spleen and stomach”
Sweet osmanthus: Warm in nature, warms the lungs and dispels cold, warms the stomach and relieves pain
Honey: Nourish the spleen and moisten the lungs, intestines and dispel toxins from the body.
Sweet osmanthus jelly with honey and wolfberry
Ingredients: 20g wolfberry, 2 tablespoons sweet osmanthus scented jam, 1/2 tablespoons dried sweet osmanthus, 20g gelatin sheet, 80g rock sugar, 2 tablespoons honey, 600ml water
Preparations:
1. Soak the wolfberry in water until soft and drain; soak the gelatin sheet in cold water until soft and set aside.
2. Heat a pot of water, add wolfberry, sweet osmanthus scented jam, dried sweet osmanthus and rock sugar, simmer until the rock sugar melts, add gelatin sheet and mix well.
3. Turn off the heat and add some honey to taste.
4. Pour the sweet osmanthus syrup into the mold and put it in the refrigerator for about 2-3 hours until it solidifies. Ready to serve.
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