【#每日跟讀單元 K054】越南祭祖要有十二種乾果蜜餞
摘要:
When worshiping their ancestors at Lunar New Year, Vietnamese people traditionally display some peach blossoms and prepare a five-fruit tray symbolizing yin and yang and the five elements.
越南人過年祭祖時按傳統會擺上桃花,並準備象徵陰陽五行的五果盆
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yin yang and five elements 在 CheckCheckCin Facebook 的精選貼文
【止旅行癮】最近你愛煲哪套韓劇?
⭐泡菜國美食不止有辣味
⭐韓國傳統飲食其實很養生
#星期二提升正能量
韓式拌飯養五臟
近年大家對韓國美食的印象都被炸雞、即食麵、燒肉、部隊鍋文化淹沒,全部都是油炸、味濃的不健康食物,其實傳統韓國菜深受中國陰陽五行概念的影響,著重醫食同源、順應四時、講究平衡,所以傳統韓國菜會五色兼備:青、赤、黃、白、黑,五種顏色的食材對應身體五個臟腑:肝、心、脾、肺、腎,達致調和五臟的效果,韓式拌飯(Bibimbap)就可以輕鬆做到!這道韓國傳統美食要準備及處理多種材料,步驟看似繁複,但其實材料選擇很具彈性,沒有菠菜就換成青瓜,忘了買鮮冬菇換成紫菜亦可,是一道很方便的「清雪櫃」菜式。
韓式拌飯
材料:菠菜半斤、紅蘿蔔1/2條、雞蛋2隻、芽菜半斤、鮮冬菇3隻、牛肉200克、蒜頭(磨蓉)1瓣、白飯2碗、韓式拌飯醬適量
做法:
1. 材料洗淨,菠菜汆水燙熟,擠乾水份,加入蒜蓉、適量麻油及鹽拌勻備用;牛肉切絲,加適量豉油、糖、麻油醃20分鐘,下鑊炒熟備用;雞蛋煎成荷包蛋備用;鮮冬菇切片,與紅蘿蔔及芽菜分別加適量麻油及鹽炒熟,盛起備用。
2. 準備一隻大碗,鋪上白飯,再排上各種材料。
3. 進食前加入適量韓式拌飯醬拌勻即可。
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Korean-style mixed rice (bibimbap) can nourish the five organs
In recent years, people’s impression of Korean food often revolves around fried chicken, instant noodles, grilled meat, and troop pot. They are mostly fried and heavily seasoned food that are often unhealthy.
Traditional Korean cuisine is actually heavily influenced by the Chinese’s concept of Yin Yang and Five Elements, which emphasize the medicinal values and the origins of the ingredients, its adjustment to the four seasons, and the importance of balance. This is why traditional Korean cuisine often contains five colors: green, red, yellow, white and black, which correspond with the five organs of the human body: liver, heart, spleen, lungs and kidney.
This also means Korean mixed rice, or bibimbap, can be made easily at home! This delicacy requires quite a number of ingredients and the processes seemed to be complicated, but in fact, the preparation is rather flexible. You can always replace spinach with cucumber, or use seaweed instead of fresh mushrooms. It is an excellent dish to help clear the leftovers in your refrigerator.
Bibimbap
Ingredients: 300g spinach, half a carrot, 2 eggs, 300g beansprouts, 3 fresh Shitake mushrooms, 200g beef, 1 clove of minced garlic, 2 bowls of cooked rice, bibimbap paste
Preparation:
1. Rinse all the ingredients. Boil the spinach in hot water and rinse it off the excess water. Add garlic, an appropriate amount of sesame oil and salt, and mix well.
Slice the beef and marinate with soy sauce, sugar, and sesame oil for 20 minutes, then fry the mixture in a pan.
Fry the eggs; slice the fresh Shitake mushrooms, fry them together with carrot and beansprouts, then season the mixture with sesame oil and salt.
2. Fill up a large bowl with cooked rice, and lay all the ingredients that have been prepared in Step 1 on top of it.
3. Add bibimbap paste to serve.
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yin yang and five elements 在 CheckCheckCin Facebook 的最讚貼文
【黑色入腎】腎氣足則活力充沛
#冬天養生宜養腎
#黑色食物含豐富花青素抗衰老
#星期五湯水
黑色食物補腎養陽
根據中醫典籍《黃帝內經》提及的「五色入五臟」理論,自然界的五行:木、火、土、金、水,可以對應身體五個臟腑:肝、心、脾、肺、腎,而青、赤、黃、白、黑就是相應的五種顏色,多吃相關顏色食物,就可調和五臟,達到保健強身之效。
「黑入腎」, 不少黑色食材都有補益腎氣的作用,例如黑芝麻、黑木耳、黑豆、烏雞等,腎陽主一身之陽氣,養好腎人體就有足夠的能量禦寒,所以冬天宜養腎。除了養陽,中醫理論裡提及的腎還包括骨骼、造血、生殖發育、生長衰老及泌尿等功能,所以養好腎還能使肌膚保持彈性、令頭髮烏黑亮澤。
黑芝麻 — 性平,有益肝腎、養血烏髮、潤腸通便功效,可改善早生白髮及皮燥髮枯的問題。
黑木耳 — 性平,具有滋養益胃、補氣強身、涼血活血功效。
黑豆 — 性平,具補腎健脾、利水下氣功效。有助紓緩因腎虛引起的腰痛、水腫、容易抽筋等症狀,適合各種體質人士服用。
烏雞 — 性平,具滋陰清熱及補肝益腎功效,滋補效果比雞較為溫和。
養腎湯水小貼士:
適當地添加養腎食材如核桃、栗子、姬松茸、黑糯米、黑棗等。
枸杞葉黑豆烏雞湯
功效:烏髮養腎,紓緩因腎虛而出現的白髮增多、腰痠、耳鳴、大便不暢等症狀。
材料:枸杞葉300克(約半斤)、紅蘿蔔2根、黑豆30克、黑木耳1-2塊、枸杞子15克、蜜棗2枚、烏雞1隻
做法:
1. 所有材料洗淨,黑木耳泡水至軟身;黑豆以白鑊炒香備用;烏雞汆水備用。
2. 鍋內加入約2500毫升水,除枸杞葉外放入全部材料,以武火煮至水滾,調文火煮約2小時,最後15分鐘加入枸杞葉,再下鹽調味即可。
Black ingredients to replenish kidneys and nourish yang
According to the ancient Chinese Medicine principles, the five elements of nature: wood, fire, earth, gold, and water can correspond to the five internal organs of the body: liver, heart, spleen, lung, kidney. Green, red, yellow, white, and black are the five corresponding colours. If you eat more ingredients of related colors, you can nourish the five internal organs to achieve health effects.
Black corresponds to the kidneys. Many black ingredients have the effect of nourishing kidney qi, such as black sesame, black fungus, black bean, black chicken, etc. The kidney yang masters yang qi of the body, and nourishing the kidney can provide vital energy to protect against the virus. So it is suitable to nourish the kidneys during winter. In addition to nourishing yang, the kidneys from Chinese medicine perspective also involves bone, blood, reproductive development, growth and aging, and urinary functions. Therefore, nourishing the kidney can also keep skin firm and make hair black and shiny.
Black sesame- mild in nature, can nourish liver and kidneys, nourish blood and improve hair quality, loosen the bowels to relieve constipation. It can improve the problem of early appearance of white hair and dry skin and hair.
Black fungus- mild in nature, can nourish the stomach, replenish qi and help to improve immunity, cool blood and improve blood circulation.
Black soya bean- mild in nature, can replenish kidney, strengthen spleen, promote diuresis and lower qi. It can relieve symptoms like lower back pain, edema, and frequent cramping due to asthenic kidney. Suitable for all body types.
Black chicken- mild in nature, can replenish yin, clean heat, nourish lungs and kidneys. Suitable for those with yin deficiency body constitution. The replenishing effect of black chicken is milder than chicken.
Tips for soup to replenish kidneys:
Appropriately add in ingredients such as walnut, chestnut, blaze mushroom, black glutinous rice, black date.
Black chicken soup with wolfberry leaves and black beans
Effects: improves hair quality and replenishes kidneys, relieves symptoms of increased white hairs, sore lower back, tinnitus and difficulty passing stool due to asthenic kidneys.
Ingredients: 300g wolfberry leaves, 2 carrots, 30g black beans, 1-2 black fungus, 15g wolfberries, 2g candied dates, 1 black chicken
Preparation:
1. Rinse all ingredients. Soak black fungus until soft. Stir fry black beans without oil in wok until fragrant. Blanch black chicken for later use.
2. Combine all ingredients (except wolfberry leaves) with 2500ml of water in a pot and cook on high heat until boiling. Turn to low heat and simmer for 2 hour. Add wolfberry leaves for the last 15 minutes and add salt to taste.
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