Hu Yunlian, chief physician of Department of Gastroenterology, Hubei Provincial Hospital of Traditional Chinese Medicine, said that milk is sweet and slightly cold. The quality protein, fat, calcium, and vitamins contained in the diet are incomparable to other foods. Therefore, it is known as “complete nutrition foodâ€.
The traditional medicine of the motherland also believes that milk can nourish the stomach and raise the stomach, stimulate the intestines, promote the development, moisturize the skin, increase the elasticity of the skin, calm the nerves and calm the body, and resist fatigue. It also has anti-inflammatory, swelling, and dryness-reducing effects. It can not only improve the body's immunity, but also is the main nourishing drink for people with diabetes, constipation, chronic illness, lack of blood, and disharmony.
Hu Yunlian said that from the point of view of the taste, composition and efficacy of milk, there is no seasonal difference in the consumption of milk, and even more so, it does not produce so-called hot gas and get angry. In Li Shizhen's "Compendium of Materia Medica" of the Ming Dynasty doctors, cow's milk can cure nausea fever, make up for strains, moisten large intestines, cure qi, and eliminate jaundice. And in summer, the weather is hot, the body's metabolism speeds up, consumption increases, and water loss also increases. As a nutritional beverage, milk not only can supplement the body's nutritional components, but its moisture content of nearly 80% can also play a role in supplementing moisture.
Hu Yunlian specifically reminded that in the summer, milk is extremely prone to deterioration due to the hot weather. Be sure to boil and drink again, and it is best to cook and drink now. Drink milk in the morning and evening as the best time, after a meal to drink better nutrient absorption.
Sweet corn. The light green outer leaves of sweet corn are yellow grains, but also purple and yellow. The grains are small and round, the skin is thin and soft, tender, sweet and delicious.Contains carotene, zeaxanthin, with the effect of eye protection.
Sweet corn is most often boiled into soups. It is a favorite soup for children and adults, whether it is made into a clear corn soup with ribs or pureed with cream.
Corn is also a good choice for consumption during weight loss because of its high available energy. The metabolic energy of corn is 14.06 MJ/kg, with the highest being 15.06 MJ/kg, the highest of the cereal feeds. This is mainly due to the fact that there is very little crude fibre in corn, only 2%, while the nitrogen-free leachate is up to 72% and the digestibility is up to 90%; on the one hand, corn has a high crude fat content, between 3.5% and 4.5%.
So how do you cook a sweet corn?
1. Leave the leaves
If you strip the leaves off, the corn will lose nutrients and flavor when it cooks, so it's best to leave two thin leaves to make it easier to cook and have a nice aroma.
2. Soak
Soak the corn in cold water for 20 to 30 minutes before boiling, then boil it on high heat to give it a bit more chew.
3. Add salt
When the water is boiling, add a little salt to amplify the sweetness of the corn.
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