Nourish Your Skin, Revitalize Your Blood: Two Delicious Recipes to Cool Your Inner Heat

Shrimp and Egg Stir-fry with Tomatoes

Shrimp is an excellent source of iron, an essential mineral for forming hemoglobin in the blood, which is responsible for carrying oxygen throughout the body. Tomatoes, while not particularly high in iron themselves, are rich in vitamin C, which enhances iron absorption and is beneficial for those suffering from anemia. Eggs are also a great source of protein and antioxidants, so including an egg a day in your diet can be beneficial for those with iron deficiencies. This dish combines the nutritional benefits of shrimp, tomatoes, and eggs, providing a wholesome meal when incorporated into a balanced diet.

Ingredients:

– 2 tomatoes

– 150g shrimp

– 2 eggs

– Ginger and garlic, to taste

– Cooking wine, to taste

– Black pepper, to taste

– Tomato sauce, to taste

– Salt, to taste

Instructions:

Step 1: Wash and chop the tomatoes. Clean and peel the shrimp, removing the heads and veins. If using larger shrimp, you may butterfly them to allow better flavor absorption. In a bowl, marinate the shrimp with cooking wine, soy sauce, salt, and black pepper for about 15 minutes. In a separate bowl, beat the eggs and set aside.

Step 2: Heat some oil in a pan. Pour in the beaten eggs, and as they start to set, scramble them into small pieces. Once the eggs are cooked and slightly golden, remove them from the pan and set aside.

Step 3: Add a little more oil to the pan and heat it up. Sauté the ginger and garlic until fragrant. Toss in the marinated shrimp and stir-fry until they turn opaque, which should take about 2-3 minutes. Remove the shrimp from the pan and set aside. Next, add the chopped tomatoes to the pan and stir-fry until they release their juices. Add a pinch of sugar and some tomato sauce to balance the acidity. Continue cooking until the tomatoes soften.

Step 4: Season with salt and black pepper to taste. Stir-fry until the tomato sauce thickens. Then, add the scrambled eggs and shrimp back into the pan, mixing them with the tomatoes for about 1-2 minutes until everything is well combined.

Red Swiss Chard Soup with Century Eggs

Red Swiss chard is not only a humble vegetable but also packed with nutrients. It is an excellent source of vitamin A, beneficial for eyesight, and vitamin K, which aids in improving blood circulation and preventing blood clotting disorders. This vegetable is also brain-healthy and boasts effective anti-aging properties. According to Eastern medicine, Swiss chard is rich in fiber and minerals, offering therapeutic benefits for various conditions such as lipid disorders, urinary issues, and inflammation. Additionally, it is worth noting that 100g of red Swiss chard provides approximately 5.4mg of iron, which is four times more than beef, making it an excellent choice for those battling anemia. This vegetable also contains folate, vitamin B6, and potassium, contributing to heart health and stabilizing heart rhythm, making it ideal for those on a diet.

Ingredients:

– 2 century eggs

– 200g red Swiss chard

– White pepper, to taste

– Ginger, cut into strips

– Cooking oil, as needed

– Salt, to taste

– Cooking wine

– Chicken essence

– Chopped scallions or coriander, for garnish

Instructions:

Step 1: Peel the century eggs and cut them into quarters or smaller pieces, as desired. Clean and dry the Swiss chard. Prepare the ginger by cutting it into strips, and finely chop the garlic. Bring a pot of water to a boil and blanch the Swiss chard for about 1-2 minutes to remove oxalic acid and reduce its astringency. Remove the chard from the water and set it aside to drain.

Step 2: Heat some oil in a pot, and sauté the ginger and garlic until fragrant. Pour water into the pot and bring it to a boil. Add the century eggs and gently stir to combine. Simmer for 5-10 minutes to infuse the broth with flavor.

Step 3: Toss in the blanched Swiss chard and continue boiling. You can add a splash of cooking wine to eliminate any fishy odor and enhance the flavor. Season with salt, white pepper, and chicken essence to taste. Stir well and cook for another 1-2 minutes to allow the flavors to meld. Once done, turn off the heat and ladle the soup into bowls. Garnish with chopped scallions or coriander, and serve.

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