Healthy small dish - health-preserving soup - taste a healthy life 07

Author: Guo Yumei
Publisher:
Publish Date: 2006-07-01
Features:
Cucumber Salad Ingredients:
Cucumber – 1
Goji berries – 1 tablespoon
Salt – 1 tablespoon
Fruit sugar – 1 tablespoon
Vinegar – 2 tablespoons
Cold boiled water – 1 tablespoon
Instructions:
1. Peel the cucumber, slice it thinly, and mix with 1 tablespoon of salt. Marinate for 30 minutes. After marinating, rinse off the salt, then wash with cold boiled water and drain the water.
2. Rinse the goji berries with hot water and drain.
3. Mix the cucumber with vinegar, fruit sugar, and cold boiled water. Refrigerate for over 1 hour before serving. Sprinkle goji berries before eating.
Nutrition Station: Cucumber is cool in nature, sweet and pungent, with detoxifying and cooling properties. It can improve indigestion, stimulate appetite, reduce fever, quench thirst, and aid in hangover relief. People with a cold constitution, those prone to loose stools, and those with weakened post-illness constitutions should avoid excessive consumption of cucumber.
Nutrition Station: Eggplant is cool in nature, sweet, and can promote blood circulation, relieve pain, and reduce swelling. It can soften microvessels, prevent microvessel bleeding, and thus help prevent high blood pressure and atherosclerosis, enhancing vascular resistance. Regular consumption of eggplant can also alleviate menstrual cramps. People prone to diarrhea, those with a cold stomach constitution, patients with atopic dermatitis, and pregnant women should avoid excessive consumption of eggplant.
Ingredients:
Eggplant – 4
Garlic paste – 1/2 tablespoon
Scallions – a small amount
Sesame paste – 2 tablespoons
Cold boiled water – 1 tablespoon
Soy sauce – 1 tablespoon
Fruit sugar – 1/2 tablespoon
Vinegar – 1 tablespoon
Sesame oil – 1 tablespoon
Instructions:
1. Mix the sesame paste with cold boiled water, then add garlic paste, soy sauce, fruit sugar, vinegar, and sesame oil. Set aside.
2. Wash the eggplant, cut it into segments, and steam it in a steamer over boiling water for about 15 minutes.
3. Serve the eggplant in a dish, drizzle with sesame paste, and sprinkle with scallions.
P14-15