Recommended Lung-Nourishing Recipes for the White Dew Season

　　During the White Dew season, which falls in autumn, the focus of health preservation should be on nourishing the lungs.

　　1. Lotus Seed and Lily Bulb Stew: Soak 30 grams each of lotus seeds and lilies in clean water for 30 minutes. Wash 200 grams of lean meat and blanch it in boiling water before removing it. Put clean water back into the pot, add the lotus seeds, lilies, and lean meat, and cook them together in the water. Moistens the lungs and relieves dryness, stops coughing, and reduces inflammation. Suitable for patients with chronic bronchitis.

　　2. Crispy yam: 500 grams of yam are washed, steamed until tender, then peeled and cut into 1-inch segments. Each segment is split in half and flattened with a knife. Heat a pan and add vegetable oil. Once the oil is about 70% hot, add the yam and fry until it turns yellow; then remove it and set aside. In another hot pan, add the fried yam, along with 125 grams of sugar and two spoons of water. Cook over low heat for 5 to 6 minutes, then increase the heat slightly and add vinegar and monosodium glutamate. Thicken the mixture with starch and drizzle sesame oil on top. Strengthenes the spleen and stomach, nourishes the lungs and kidneys. For those with weak spleen leading to poor appetite, and weak lungs… cough It is more suitable for people who suffer from asthma.

　　3. Pomelo Chicken: The rooster is plucked and its internal organs are cleaned. The pomelo is peeled, leaving only the flesh. Place the pomelo inside the chicken, then put it in a steamer and steam until cooked. When it’s ready, add some fine salt to taste. Tonifies the lungs and replenishes qi, helps to resolve phlegm and relieve cough.

　　4. Ginkgo Chicken Dices: 100 grams of ginkgo nuts are peeled, then stir-fried in a pan until 60% cooked. Remove them from the pan, peel off the thin outer layer, and set aside for use later. 250 grams of boneless, tender chicken is cut into 1-centimeter cubes and placed in a bowl. Two egg whites, salt, and starch are added, and the mixture is stirred until well combined. Heat a wok over high heat and add oil. Once the oil is hot to about 60% heat, add the chicken pieces and stir them with a spoon. Then add the ginkgo nuts and continue to stir-fry until they are cooked. Pour the mixture, along with the oil, into a colander to drain. Add a small amount of oil to the pan and stir-fry the chopped scallions. Then pour in the Shaoxing wine, broth, salt, and monosodium glutamate. Add the prepared ginkgo and chicken pieces to the pan and stir-fry briefly. Thicken the sauce with a slurry of wet starch, and before serving, drizzle in sesame oil and mix well. Tonifies qi and nourishes blood, relieves asthma and stops leukorrhea. This diet can be suitable for patients suffering from chronic bronchitis in the elderly, pulmonary heart disease, emphysema, as well as women with vaginal discharge disorders.