Anemia often leads to dizziness and blurred vision, and poses a health crisis. If you find yourself experiencing symptoms of anemia in daily life, it is important to take timely measures to address it in order to avoid the harm caused by anemia. So, how can we effectively and quickly alleviate anemia?
1. Carrots
Carrots are high in vitamin B, vitamin C, and carotene, which are extremely helpful in replenishing blood.
2. Longan
Longan is rich in iron, vitamin A, vitamin B, glucose, sucrose, and other nutrients, which can replenish blood and treat forgetfulness, palpitations, neurasthenia, and insomnia. Longan soup, longan jelly, longan wine, etc. are all good blood-replenishing foods.
3. Eggs
Take 2 eggs, beat the egg yolks, bring water to a boil with a little salt, and cook the egg yolks. Drink this mixture twice a day. It helps replenish iron and is suitable for iron-deficiency anemia.
5. Dried radish
Dried radish is rich in vitamin B and has a high iron content, which is higher than any other food except for needle mushrooms. It is very helpful in replenishing blood.
6. Black beans
Black beans are not only good for promoting hair growth, but also for replenishing blood. We recommend using black beans to cook black chicken or stew pig kidneys.
Blood-replenishing recipes
1. Radish stewed beef
Ingredients: 450g white radish, 100g lean beef, 10g cooking wine, 15g scallion, 15g ginger, 10g soy sauce, 4g salt, 2g MSG, 3g star anise, 40g peanut oil.
Method: First, wash the radish and beef separately, and cut them into 2cm square pieces. Blanch them in boiling water briefly and remove. Then, heat the oil in a pot, add scallion, ginger, and star anise to stir-fry until fragrant. Add fresh broth, cooking wine, and beef pieces, stew until the beef is tender. Then add the radish pieces, bring to a boil, skim off the foam, and cook until the radish is tender. Add refined salt, soy sauce, and MSG, and remove the scallion, ginger, and star anise. Skim off any remaining foam and serve in soup bowls.
2. Clear stewed spareribs
Ingredients: 300g pork spareribs, 3g salt, 50g baby bok choy, 20g peanut oil, 2g MSG, 3g yellow wine, 4g scallion, 3g ginger.
Method: First, wash the spareribs, chop them into 4cm long, 3cm wide pieces, blanch them in boiling water, then remove and rinse. Then, wash the baby bok choy, remove the roots, and cut into two sections. Cut the scallions into sections and crush the ginger lightly with a knife. Heat the pot, add a little oil, stir-fry the scallions and ginger, add yellow wine, and then add the spareribs and broth. Bring to a boil over high heat, skim off any foam, and pour into a clay pot. Simmer over low heat until almost cooked. Finally, add the baby bok choy, season with salt and MSG, and continue stewing until the spareribs are tender and easy to remove from the bone.
