The lungs are the most susceptible to toxins, and diet can help you eliminate toxins. What should you eat to nourish your lungs and detoxify? Here are 5 dietary recommendations to help you nourish your lungs and detoxify.
1. Oil-blanched Seaweed and Soybeans
Ingredients: 300g seaweed, 100g soybeans, salt, soy sauce, monosodium glutamate, chopped green onions.
Method: Cut the seaweed into thin strips. Blanch the seaweed in boiling water. Boil the soybeans in water. Let the seaweed and soybeans cool, drain the excess water, and then add salt, soy sauce, monosodium glutamate, and chopped green onions. Mix well.
2. Vinegar-marinated Lotus Roots
Ingredients: lotus roots, sugar, salt, vinegar, sesame oil.
Method: Blanch the lotus roots, and then mix with sugar, salt, vinegar, and sesame oil according to personal taste. Store the marinated lotus roots in a sealed jar and take out a small portion every day as a side dish for meals.
3. Seaweed and Sesame Rice
Ingredients: 100g roasted seaweed, 120g black sesame seeds, 120g white sesame seeds.
Method: Cut the roasted seaweed into thin strips. Crush the black sesame seeds and white sesame seeds with a rolling pin. Mix the three ingredients together and store in a jar. Scoop one or two spoonfuls and mix with rice for each meal.
4. Vinegar-dressed Napa Cabbage
Ingredients: 500g napa cabbage, vinegar, broth, white wine, salt.
Method: Add a little salt to the napa cabbage and blanch it in boiling water. After the blanched cabbage cools down, squeeze out the excess water, cut it into pieces, and then mix a cup of vinegar, half a cup of broth, two tablespoons of wine, and half a tablespoon of salt. Cook the mixture until it boils and let it cool. Pour the cooled mixture into a sealed jar together with the napa cabbage and store for a day before eating.
5. Cold-dressed Double-flowered Diet Vegetable
Ingredients: half a cauliflower, half a broccoli, 4 cloves of garlic, olive oil, red wine vinegar, black pepper, salt, sugar.
Method: Blanch the cauliflower and broccoli for 1 minute, then remove and immerse in cold water until fully drained. Take a small bowl and pour in red wine vinegar, black pepper, salt, sugar, and olive oil. Mix well. Place the cauliflower and broccoli in a slightly larger container. Peel the garlic and press it into a paste with a garlic press. Pour the prepared oil and vinegar mixture over the cauliflower and broccoli, and mix well.
