Spring is a season prone to allergies. Many people have allergic rhinitis in spring. So how to deal with allergic rhinitis in spring? What should we eat for allergic rhinitis? Below are some dietary therapies for allergic rhinitis, let's take a look.
1. Spleen and Lung Qi Deficiency Type Allergic Rhinitis
Yam, Coix Seed, and Persimmon Cake Porridge: 60g yam, 60g coix seed, 30g persimmon. Chop the yam and persimmon, and cook them with coix seed until they become a porridge. Yam and jujube paste cake.
Yam and Jujube Paste: 100g yam, 10g jujube, 250g glutinous rice flour. Cut the yam into pieces, remove the pits from the jujube, and steam them until soft. Remove the skin from the jujube, mash the yam and jujube into a paste. Then mix the glutinous rice flour with water to make a soft dough, put it into a cake mold, and add a layer of yam and jujube paste in the middle. Steam it together to make a cake.
2. Yang Deficiency Type Allergic Rhinitis
Red Date and Eupatorium Soup: 10 red dates, 9g eupatorium. Boil the red dates and eupatorium in an appropriate amount of water until boiling.
Ginseng and Walnut Drink: 3g ginseng, 15g walnut, sugar to taste. Slice the ginseng, crush the walnuts, add an appropriate amount of water, and boil. Simmer for 30 minutes on low heat, then strain the residue and add sugar to the juice.
3. Qi Deficiency Type Allergic Rhinitis
Astragalus and Jujube Porridge: 60g astragalus, 20g jujube, 100g japonica rice, a little brown sugar. Slice the astragalus and cook it with jujube in water to extract the juice. Then put the medicinal juice and japonica rice in a pot with water, boil it, and simmer on low heat to make porridge. Stir in the brown sugar.
Ginseng and Astragalus Porridge: 3g ginseng, 100g japonica rice, a little rock sugar. Grind the ginseng into powder or slice it, wash the japonica rice, place them in a pot together, add an appropriate amount of water, bring to a boil over high heat, and simmer until cooked. In another pot, cook the rock sugar into syrup, and slowly add it to the porridge, stirring well.
4. Lung and Kidney Yang Deficiency Type Allergic Rhinitis
Ginger and Walnut Drink: 3g ginger, 10g walnut. Wash the ginger and cut it into slices. Put the walnuts and 500 ml of water in a pot, boil for 20 minutes, then add the ginger slices and boil for another 5 minutes.
Flavored Yam Cake: 250g yam, 30g Eucommia bark, 250g flour, brown sugar to taste. Fry the Eucommia bark and grind it into powder. Peel and mash the yam, then mix it with flour, water, and brown sugar to make a thin cake.
5. Kidney Deficiency Type Allergic Rhinitis
Stewed Eel with Pork Kidney: 250g yellow eel (cut into pieces), 100g pork kidney. Stew them together and season to taste.
Dodder Seed and Asarum Porridge: 15g dodder seed, 5g asarum, 100g japonica rice, sugar to taste. Crush the dodder seed and asarum, decoct them in water to remove the residue, then cook them with japonica rice to make porridge. Add sugar when the porridge is cooked.
Cistanche and Dipsacus Lamb Porridge: 15g cistanche, 15g dipsacus, 100g lean lamb, 100g japonica rice, a little salt, 2 scallions, 3 slices of ginger. First, decoct the cistanche and dipsacus in water to remove the residue and extract the juice. Then cook the lamb, japonica rice, and medicinal juice together to make porridge. When it is cooked, add salt, ginger, and scallions and simmer for a while.
Eupatorium Porridge: 10g eupatorium, 50g japonica rice. Wash the eupatorium, put it into a pot with water, boil it over high heat, simmer on low heat for 15 minutes, then strain the residue and cook the medicinal juice with japonica rice to make porridge.
6. Wind and Cold Type Allergic Rhinitis
Scallion, Red Date, and Chicken Porridge: 10 red dates (pitted), 5 scallions, 100g chicken with bones, 10g cilantro, 10g ginger, 100g japonica rice. Cook the japonica rice, chicken, ginger, and red dates first, then add scallions and cilantro when the porridge is ready. Season to taste and consume once a day.
Immortal Porridge: 6g ginger, 6 scallion roots, 60g glutinous rice, 10ml rice vinegar. Wash the glutinous rice, cook it with ginger, and add scallion roots when the porridge is cooked. Finally, add the rice vinegar and simmer for a while before eating.
