A love of beauty is something that people will always have. Staying beautiful and what you eat is closely related. Many foods that people eat everyday not only contain nutrients that the body needs, but they can also maintain beauty. When Chinese medicine is added to some foods, they  have a delicious flavor and curative effects, which help maintain beauty. Here are some recipes that also have Chinese medicine.

1. Porridge with red date and chrysanthemum:

Ingredients: 50 grams red date, 100 grams rice, 15 grams chrysanthemum
Method:
Add these ingredients into a pan with water, boil until it becomes a dense porridge. Then add some red sugar to taste. This porridge is beneficial for the spleen, blood, liver and eyes. Consumption of this porridge for a long time can prevent illnesses and maintain one’s beauty.

2. Lotus porridge:

Ingredients: 30 grams lotus, 30 grams Qianshi, 50 grams Yiren rice, 10 grams longan, honey
Method:
Soak lotus, Qianshi and Yiren rice in water for 30 minutes. Cook these ingredients and the longan into porridge over low heat, and then add some honey to taste. Longan can help re-energize people; lotus is beneficial for the spleen and stomach; Yiren rice and Qianshi are good for the spleen. Medical research has shown that Qianshi is abundant in Vitamins A, B, and C, while honey contains collagen and enzymes which stimulate the growth of cells and accelerate metabolism. This porridge is the perfect medicinal food for beauty, having the effect of eliminating wrinkles and whitening the skin.

3. Beauty porridge for enriching the blood

Ingredients: 3 grams Chuangong, 6 grams angelica, 2 grams safflower, 4 grams Huangshi, 100 grams Geng rice and chicken soup
Method:
Wash the rice and soak in water. Put sliced angelica, Chuangong and Huangshi in a small cloth bag. Put the bag and the chicken soup in a clay pot and boil. Add the rice to the soup and cook into porridge. Last, sprinkle green onion slices, MSG and ginger slices over the porridge. This porridge has enriches the blood. Long-term consumption of this porridge can help women regulate menstruation, enrich the blood and maintain one’s beauty. Take it once a day for 15 days as a treatment period.

4. Beauty tea

Ingredients: 500 grams ginger, 250 grams black tea, 100 grams salt, 150 grams licorice, 25 grams clove and 25 grams Chenxiang
Method:
Mash all the ingredients into a powder. Take 15 grams to 25 grams for each dose. Fry them or make them into tea early in the morning. It can be drunk several times a day. The tea is good for recovering the spleen, strengthening the stomach, enriching blood, soothing the nerves and curing depression. Long-term use of this tea can whiten and soften the skin and reduce wrinkles.

5. Porridge with white fungus and cherry

Ingredients: 50 grams white fungus, 30 grams cherry, sweet osmanthus and rock sugar
Method:
Boil the melted rock sugar and white fungus for about 10 minutes, then and add the cherry and sweet osmanthus. This porridge has the effect of recovering energy, enriching the blood, whitening the skin and maintaining one’s beauty.

Chinese cookery is one of the world’s classic and most highly respected cuisines. Its influence has extended around the whole world. It is famous for its combinations of colour,texture and flavour. The Chinese food can be easily created at home.
It is easy and quick to cook any kind of Chinese Dishes at Home. It is fresh and healthy. If you looking for something green and fresh to serve your guests. Chinese Dishes will be the best.
If you’ve decided to take the plunge and start cooking Chinese food. That’s great! To help you get started, here are easy Chinese recipes that will give you an idea of the tastes and flavors used in Chinese cooking, without having to buy a wok. The ingredients used should be available in the ethnic or international section of most grocery stores.

CRISPY SPRING ROLLS
Makes 40 spring rolls

Ingredients:
115g/40z white mushrooms
225g/80z fresh bean sprouts
115g/40z fresh carrot
115/ 40z tender leeks or spring onions
1 teaspoons light soy sauce
2 teaspoons oyster sauce
1 teaspoon light brown sugar
a few drops sesame oil, to taste
3-4 tablespoons vegetable oil
1 teaspoon salt
1 tablespoon Chinese rice wine or dry sherry
20 spring roll wrappers
1 Tablespoon cornflour paste flour, for dusting
3 cups oil for deep-frying, or as needed

Preparation:

• Cut all the vegetables into thin shreds, roughly the same size and shape as bean sprouts.
• heat the oil in a wok and stir-fry the vegetables for about 1 minute. Add the salt, sugar, soy sauce and wine or sherry and continue stirring for 11/2- 2 minutes. remove and drain the excess liquid, then leave to cool.
• to make the spring rolls, cut each spring roll skin in half diagonally, then place about 1 tbsp of the vegetable mixture one-third of the way down on the skin, with the triangle pointing away from you.
• lift the lower flap over the filling and roll once.
• fold in both ends and roll once more, then brush the upper edge with a little cornflour paste, and roll into a neat package. Lightly dust a tray with flour and place the spring rolls on the tray with the flap side down.
• To cook, heat the oil in a wok or deep-fryer until hot, then reduce the heat to low. Deep-fry the spring rolls in batches (8-10 at a time) for 2-3 minutes or until golden and crispy, then remove and drain. Serve the spring rolls hot with dip sauce such as soy sauce or spicy salt and pepper.

NUTRITION PROFILE:
Rice flour is the “secret ingredient” in this dish and is used to make the flavorful coating for the shrimp. But if you can’t find it, cornstarch makes a fine substitute. Serve with rice noodles or brown rice and a sprinkle of chopped scallions.

Makes 2 servings

ACTIVE TIME: 30 minutes

TOTAL TIME: 30 minutes

EASE OF PREPARATION: Easy

2 tablespoons lime juice
2 teaspoons reduced-sodium soy sauce
2 teaspoons toasted sesame oil
1/2 teaspoon sugar
3 cups thinly sliced cabbage, preferably napa (about 1/4 head; see Tips for Two)
1 small red or orange bell pepper, very thinly sliced
2 tablespoons rice flour (see Note) or cornstarch
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon five-spice powder (see Note)
10 ounces raw shrimp (21-25 per pound), peeled and deveined
1 tablespoon canola oil
1 jalapeno or serrano pepper, seeded and minced

1. Whisk lime juice, soy sauce, sesame oil and sugar in a large bowl until the sugar is dissolved. Add cabbage and bell pepper; toss to combine.
2. Combine rice flour (or cornstarch), salt, pepper and five-spice powder in a medium bowl. Add shrimp and toss to coat. Heat oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook, stirring often, until they are pink and curled, 3 to 4 minutes. Add jalapeno and cook until the shrimp are cooked through, about 1 minute more. Serve the slaw topped with the shrimp.

NUTRITION INFORMATION:Per serving: 347 calories; 15 g fat (2 g sat, 7 g mono); 230 mg cholesterol; 20 g carbohydrate; 34 g protein; 3 g fiber; 558 mg sodium; 408 mg potassium.

Nutrition Bonus: Vitamin C (190% daily value), Selenium (83% dv), Vitamin A (60% dv), Iron (25% dv).

Exchanges: 2 vegetable, 1/2 other carbohydrates, 4 very lean meat, 3 fat

1 Carbohydrate Serving

TIP:Tips for Two: Refrigerate cabbage for up to 1 week. Add to salads or soups.

Note: Rice flour is made from finely milled white rice. It is often used in Asian cooking for desserts and to thicken sauces. Look for it in Asian markets or the natural-foods section of your supermarket.

Often a blend of cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns, five-spice powder was originally considered a cure-all miracle blend encompassing the five elements (sour, bitter, sweet, pungent, salty). Look for it in the supermarket spice section.

Hunan Smoked Pork and Fresh Bamboo Shoots