Vegetarians are weak in qi, please eat more of these foods with 8 vegetarian recipes!

发布时间：2025-12-28 09:03

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The main manifestations of qi deficiency are: : Shortness of breath and laziness, easy sweating, dizziness and palpitations, general fatigue and fatigue, low voice, shortness of breath when moving, loss of appetite, yellowing of the complexion, hypothermia and sweating, pale and fat tongue, tooth marks on the side of the tongue, weak pulse, etc., qi deficiency is hypofunction, not necessarily sick, qi deficiency needs to replenish qi.

Qi deficiency further develops, that is, yang deficiency.

1. Foods that nourish the temper

Sweet potato: sweet in taste, flat in nature, belongs to the spleen and stomach meridian

Function: Nourishes the spleen and stomach, increases qi, and relaxes the stomach. It is suitable for weak spleen and stomach, thin and fatigued, and diarrhea. Eating too much can easily cause acid reflux heartburn and gastrointestinal flatulence.

Potatoes: sweet in taste and flat in nature

Function: Replenish qi and strengthen the spleen. It is suitable for spleen deficiency and weakness, loss of appetite, and indigestion. Sprouted potato sprouts and skin are poisonous and should not be eaten.

Yam: sweet in taste, flat in nature, belonging to the spleen, lungs, and kidney meridians

Function: Replenish qi and strengthen the spleen, nourish yin and lungs, nourish the kidneys and strengthen essence. It is suitable for weak spleen, little food, loose stools, and chronic diarrhea. Dampness and qi stagnation and fullness should not be eaten.

Shiitake mushrooms: sweet in taste and flat in nature

Function: Increase stomach qi and relieve acne. It is suitable for weak spleen and stomach, loss of appetite, fatigue and fatigue. It belongs to hair, and allergic diseases are taboo.

Red dates: sweet in taste, warm in nature, belong to the spleen and stomach meridians

Function: nourishes the spleen and stomach, nourishes blood and calms the nerves. It is suitable for weak spleen and stomach, little food, thin stools, fatigue and weakness. Qi stagnation, dampness and heat should not be eaten.

Chestnut: sweet in taste, warm in nature, belongs to the spleen, stomach, and kidney meridian

Function: Nourishing the spleen and stomach, nourishing the kidneys and tendons, invigorating blood and stopping bleeding. It is suitable for spleen deficiency and less food, stomach regurgitation, and diarrhea. Those with qi stagnation and abdominal distension should not eat.

2. Drugs that replenish qi

Ginseng

The root is sweet, slightly bitter and warm, and has the effects of regulating qi and blood, calming the mind and nourishing the mind, nourishing and strengthening the body, and is known as the "king of herbs".

Return to the spleen meridian, lung meridian, and kidney meridian, which can replenish spleen qi and is used for weak spleen, fatigue, and loose stools with little food. Replenish lung qi, used for weak lung qi, weak cough, shortness of breath, low voice and lazy speech, cough up phlegm is thin. Benefit kidney qi and help kidney yang.

It is suitable for shortness of breath or shortness of breath caused by kidney deficiency and inability to accept qi or shortness of breath for a long time, lung and kidney deficiency, as well as kidney yang deficiency, kidney essence deficiency, impotence and uterine cold.

Astragalus

The taste is sweet, and the nature is warm. Return to the lungs and spleen meridians. Efficacy: Replenishing qi and strengthening the surface, diuresis, draining pus, reducing sores and rejuvenating muscles. Physically, astragalus is most suitable for people with qi deficiency and spleen dampness, who are often fat and have soft muscles, especially abdominal muscles. People with very dry and strong bodies are not suitable.

8 vegetarian recipes are recommended

Recipes | The sea is gently waved

Green pepper potato slices

1 potato, 1 green pepper

1 chili pepper, appropriate amount of oil

Salt and allspice powder to taste

Ginger, vinegar, light soy sauce to taste

1. Cut the green pepper and pepper into separate pieces. Slice the potatoes and soak them in cold water for more than 10 minutes to soak out the starch;

2. Remove the potato slices to control the water, add an appropriate amount of oil to the wok, sauté the five-spice powder and ginger slices until fragrant, add the potato slices with water control and stir-fry;

3. When the potato slices change color, add green peppers and stir-fry;

4. When the potato slices and green peppers are fried until they are about seven ripe, add a little water to soak the potato slices to make the potato slices and green peppers cook thoroughly, with a slight effect of gourd juice;

5. Then collect the juice, add salt, light soy sauce, and vinegar to taste according to your favorite taste, and turn off the heat.

Recipes | Cow Ma Kitchen

Hand-torn mushroom cabbage

400 grams of cabbage and 5 mushrooms

2 peppers, corn oil to taste

salt, fresh vegetable powder, light soy sauce to taste

1. Wash the ingredients and tear them up for later use;

2. Add oil to the pot, add chili peppers to burst the flavor;

3. then stir-fry the mushrooms and cabbage together until they are delicious;

4. Add an appropriate amount of fine salt and a little fresh vegetable powder to taste;

5. Stir-fry until the ingredients are cooked, add a little light soy sauce to enhance the freshness.

Recipes | Grace Little Chef

Braised mushrooms with bell peppers

Half a red bell pepper and half a yellow bell pepper

4 fresh shiitake mushrooms and half king oyster mushrooms

1 box of crab-flavored mushrooms and 1 handful of enoki mushrooms

1 handful of tempeh, 1 teaspoon of fresh vegetable powder

2 tablespoons of vegetarian oyster sauce, salt to taste

1. Wash all ingredients. remove the stem and cut 4 pieces of shiitake mushrooms, slice and cut into pieces, remove the stems of crab-flavored mushrooms, and peel off enoki mushrooms;

2. diced bell pepper, chopped tempeh;

3. Mix fresh vegetable powder, vegetarian oyster sauce, salt well, add some water, don't use more, the mushrooms will come out of the water;

4. Heat the pan with oil, pour in the tempeh and stir-fry until fragrant;

5. Pour in bell peppers and mushrooms and stir-fry over high heat;

6. When the mushrooms are soft, pour in the sauce, stir-fry out of the pan and serve on a plate.

Recipes | Five meals a day complementary food

Coconut taro, chestnut pumpkin

Half a taro and 6 chestnuts

100 grams of pumpkin, half a fresh lily

200ml of coconut milk

1. the ingredients are well processed;

2. Put a bowl of water in the pot and boil it, cut the taro into pieces and add it to cook;

3. Add fresh lilies, cut ripe chestnuts in half, and dig the chestnut flesh into the pot with a spoon;

4. Add the pumpkin and cook together for 10 minutes;

5. Pour in the coconut milk and cook for another 3 minutes to serve.

Recipes | Dusty ice and snow season

Astragalus yam porridge

5g of astragalus, 20g of yam

Rice 50g, millet 10g

10g of red rice, 10g of black glutinous rice

5g black sesame seeds, goji berries to taste

1. Wash the astragalus and soak it in boiling water half an hour in advance;

2. prepare rice and sesame seeds, soak half an hour in advance;

3. Put an appropriate amount of cold water in the pot, pour in astragalus, boil and put the rice in the pot, slice the yam and cook it together;

4. Cook until the rice blooms, add the goji berries and stir well.

Recipes | Rose Food Notes

Double red sweet potato sweet soup

1 red sweet potato, 5 red dates

40 grams of brown sugar, 1 piece of old ginger

1. peel and wash the sweet potatoes and cut the pieces;

2. Put it in clean water to wash it off, the purpose is to wash off the starch, and the soup color will be clearer;

3. The red dates are pitted, and the ginger slices are flattened with a knife for easy flavor. Put in a pot and bring to a boil, simmer for 5 minutes;

4. Add sweet potato cubes;

5. After the water boils, add brown sugar and cook until the sweet potatoes are cooked through, about 15 minutes.

Recipes | A small lotus in the wind

Yam bean paste rolls

2 iron rod yam (about 200 g).

Red bean paste filling 150g

1. Peel the yam, wash it and cook it in a pot for about 15 minutes, and the chopsticks can easily pinch it off;

2. After the yam is cooked, put it in a bowl and crush it into a puree with the back of a spoon;

3. put the yam puree and bean paste filling into a small fresh-keeping bag;

4. Roll out two bags of mud into rectangular sheets;

5. Use scissors to cut from the opening to the end, tearing both sides;

6. Spread the bean paste filling flat on the yam puree, and slowly roll up the yam paste;

7. Finally, cut into pieces of about 1.5cm and plate.

Recipes | _Stubborn

Whole grain sweet potato cakes

300g sweet potatoes, 30g whole wheat flour

1. Peel and cut sweet potatoes into pieces, steam them in water;

2. Steamed sweet potatoes are mashed into a puree;

3. Add whole wheat flour and mix well, the ratio of sweet potato and whole wheat flour is about 10:1;

4. Divide the flour into several small doses, roll it into a round pat and fry it in a pan until golden brown on both sides, and you're done!

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Vegetarians are weak in qi, please eat more of these foods with 8 vegetarian recipes!

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