(Autumn) Soy milk and rice paste stewed with pumpkin, lily, corn and tangerine peel
Overview
A second way to eat leftover soy milk paste (unfiltered). In my mother's words, it's a bit mushy, haha. Several ingredients are not mutually exclusive, but I don’t know whether so many ingredients are mutually exclusive, but I had no side effects after eating them. I have a skin problem, the itching is a bit severe, I guess it’s pumpkin. Pumpkin: Warm in nature and sweet in taste; enters the spleen and stomach meridian. Benefits: nourishes liver and qi, resolves phlegm and pus, detoxifies and kills insects, and protects the fetus. Disadvantages: eating more can help dampness and heat, and should be avoided by skin patients. Corn: neutral in nature and sweet; Benefits: Nourishes yin and moistens the lungs, resolves phlegm and relieves cough. Mainly treats yin deficiency, clears away heat, treats sores and swelling, and fights cancer. Disadvantages: It is contraindicated in those with wind-cold cough, cold constitution, and loose stools. Tangerine peel: pungent and warm in nature; enters the spleen and lung meridian. Benefits: reduces internal qi, eliminates dampness and resolves phlegm. Mainly treats spleen and stomach qi stagnation and dampness, chest septum fullness and tightness, wrist and abdominal distension and pain, lung qi blockage and cough with excessive phlegm. Disadvantages: People with qi deficiency and body dryness, yin deficiency and dryness, cough, vomiting blood, and those with excess heat should take it with caution. Soy milk: cold in nature and sweet in taste, nourishes yin and moisturizes dryness, and tonifies the liver and kidneys. Disadvantages: Cold stomach and spleen deficiency are prone to diarrhea, and abdominal distension is not suitable for drinking too much
Tags
Ingredients
Steps
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Soak the dried lilies in water, cut the pumpkin into small pieces, and cut off the corn kernels with a knife and set aside. Put a small amount of oil and a small amount of tangerine peel in the pot. Finally, put the pumpkin and corn kernels into the pot and stir-fry. Add a small amount of water. When the corn kernels are cooked, add soybean paste and cook
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The remaining soybean milk paste (fill a measuring cup with appropriate amounts of soybeans, peas, mung beans, red beans, jujubes, barley, and dried beans for pulping), approximately 1 bowl
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When it is made, after adding the soy milk paste, keep it aside and turn it over from time to time to avoid smearing the bottom
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The way it was made, in terms of taste, was not as delicious as the first time I made it (pumpkin bean paste), but I still ate more than 2 bowls of it (as a dish or rice). There was no other seasoning except tangerine peel and salt. I was looking for the reason, so I wanted to make it with more seasoning and more oil. It must be better. Why do my lilies look like this after dry soaking? Is it real or fake?
