Dietary therapy recipes for nourishing qi and nourishing deficiency in autumn

　　People with Qi deficiency

　　Symptoms include fatigue, weakness, pale complexion, shortness of breath, laziness, pale color, pale tongue, and weak and thready pulse. For dietary supplements, lean meat and white ginseng can be stewed in an appropriate amount of water.

　　Stewed black-bone chicken with astragalus and angelica: wash 1 black-bone chicken, remove the internal organs and chicken feet, put it into warm water, add cooking wine and cook over high heat; when the pot boils, take out the black-bone chicken, put it into clean water to wash off the foam, and blanch away the bloody smell. Put the black-bone chicken, 15 grams of astragalus, 15 grams of angelica root, 10 red dates, and ginger slices into a casserole with warm water, add cooking wine, and simmer until crispy. Finally, add 30 grams of wolfberry, rock sugar, and salt to taste and boil for 3 minutes. Replenishing qi and nourishing blood, it is suitable for people with insufficient qi and blood and weak bodies. It has the effect of nourishing both yin and yang, especially suitable for spring, autumn and winter.

　　Blood deficiency type

　　Symptoms include sallow or pale complexion, white gums, fatigue, weight loss, insomnia, upset, pale tongue, and weak pulse. Food supplements can include fried pork liver, carrot rice or raw carrots. Soak donkey-hide gelatin in rice wine for 24 hours and then simmer in water to dissolve. Add peanuts and rock sugar while stirring, or make a paste and cool it into a paste. One spoonful at a time, twice a day.

　　Tremella, red dates, papaya and donkey-hide gelatin soup: Soak an appropriate amount of white fungus and red dates in warm water, wash and cut into small pieces for later use; peel half of the papaya, remove the seeds, and cut into small pieces for later use; add water to the pot, add papaya, white fungus, red dates, and rock sugar. Bring to a boil over high heat, then switch to low heat and simmer until the white fungus is soft and glutinous; add wolfberry and donkey-hide gelatin powder and cook for 3 to 5 minutes. Moisturizing but not greasy, it can nourish the spleen and appetite, clear away heat and moisturize, replenish qi and cleanse the intestines. Long-term consumption can moisturize the skin, and has the effect of removing chloasma and freckles on the face.

　　Yin deficiency type

　　Symptoms include hot flashes in the afternoon, flushed complexion, weight loss, dry mouth and no desire to drink, soreness in the waist, and weak knees. Food supplements include pears stewed with honey, American ginseng tea (suitable for those with Qi and Yin deficiency), and Laoya soup.

　　Goose meat tonifying yin soup: First wash 250 grams of goose meat, blanch it in a pot of boiling water, remove and shred. Wash 250 grams of pork (lean), blanch it in a pot of boiling water for a while, take it out and shred it. Remove appropriate amounts of Chinese yam, Adenophora and Polygonatum odorifera, wash them separately, put them into a gauze bag and tie them. Pour an appropriate amount of chicken stock into the pot, add shredded goose meat, shredded pork, medicine bag, refined salt, rice wine, pepper, green onion and ginger slices, cook until the meat is cooked and tender, remove the onion and ginger, drizzle with chicken oil, season with MSG and serve.

　　Those with Yang deficiency

　　The symptoms include pale complexion, fatigue, fear of cold and cold limbs, long and clear urine, loose stools, pale, fat and moist tongue, thin fur, and slow pulse. Food supplements include angelica, ginger, mutton soup, beef bone marrow soup, etc.

　　Angelica and ginger mutton soup: Wash 1 pound of mutton, cut into pieces, blanch in boiling water, drain the water; wash the angelica and ginger separately with clean water, and slice the ginger. Put the ginger into the pot and stir-fry for a while, then add the mutton and stir-fry until the blood is dry, scoop it up, put it in the clay pot with the angelica, add an appropriate amount of boiling water, bring to a boil over high heat, then simmer over low heat for 2 to 3 hours, and season.