Post Date April, 15 2023
Traditional Chinese medicine believes that chestnuts have health preserving effects such as tonifying the spleen and qi, tonifying the kidneys and strengthening muscles and bones. People with spleen and kidney deficiency may as well eat more chestnuts in autumn to strengthen the spleen and kidney.
Chestnuts are a great tonic for the kidneys, and have functions such as strengthening the spleen and tonifying qi, clearing heat and detoxifying, and relieving diarrhea and cough. It has a variety of eating methods, which can be eaten fresh, cooked, and processed into various foods. In the south, chestnut is used as a delicacy for banquets. Northern Roasted chestnuts in sugar-coated heated sand are glutinous, fragrant, sweet and delicious. Crush the chestnut meat and cook Congee with glutinous rice. It is fragrant and delicious. It is also Tonic Diet. Boiling chestnuts and japonica rice together can nourish the spleen and stomach, enhance appetite, and also nourish the kidneys and strengthen muscles and bones. It is especially suitable for elderly people with poor stomach function caused by functional degradation, and those with weak waist and knees to take it. Here are two Tonic Diet recipes:
Chestnut Sweet Potato Spareribs Soup: Both sweet potatoes and chestnuts can tonify qi, strengthen the spleen and stomach, and strengthen kidney yin. 400g chestnuts (shell removed), two sweet potatoes, 400g ribs, 4 red dates, 2 ginger slices, and 8 bowls of water. Wash the pork ribs, cut them into pieces, blanch them in water, remove and set aside; Peel and coat chestnuts; Peel sweet potatoes and cut into large pieces; Wash, flatten, and remove the pit of red dates; Boil water, add pork ribs, chestnuts, red dates, and ginger slices, simmer over high heat for 20 minutes, turn to low heat and simmer for 1 hour. Add sweet potato chunks, simmer for another 20 minutes, season and serve. Nourishing qi and spleen, nourishing yin and kidney, strengthening muscles and bones, helping with fat metabolism, defecating and detoxifying.
Braised lamb with chestnuts and red dates: 200g lamb, 100g red dates, 100g chestnuts. 2 tablespoons of seasoning sugar, 2 tablespoons of tomato sauce, 1 tablespoon of vinegar, and 150 grams of salad oil. Wash the lamb, cut it into pieces, and set aside. Add an appropriate amount of salad oil to the wok and heat it up. Fry the sliced lamb until done, remove and control the oil. Set aside. Remove the pit from the jujube and blanch the chestnut for later use. Add the bottom oil to the pot, add lamb, dates, chestnuts, seasoning, and fresh soup until they taste good, pour in the oil, and take out the pot and serve on a plate.
(Intern Editor: Huang Junda)
