咱們直說吧，很多人一說補氣血，就只會喝紅糖水。這方法不能說沒用，但效果很有限，頂多算個臨時方案。想要真正改善氣色差、手腳冰涼這些問題，關鍵還是得靠長期、穩定的食補。

我就是個愛做飯的美食博主，不喜歡整那些虛的。對我來說，最靠譜的養生就是把一日三餐吃好。用實實在在的天然食材，通過簡單的烹飪，讓身體吸收到真正的營養。

給你們兩個我家里常備的食譜：當歸紅棗燉雞湯和紅棗桂圓銀耳羹。做法我都會講得很明白，保證廚房小白也能看懂。前者適合感覺身體虛、需要“硬核”補充的時候喝；后者更像日常的甜品，潤物細無聲。味道都調得很好，不用擔心有藥味。跟著做，在享受美味的同時，你會發現自己的氣色真的在變好。

推薦一：暖心暖胃——當歸紅棗燉雞湯

材料：

三黃雞或土雞半只，當歸2-3片，紅棗8-10顆，枸杞1小撮，黃芪3-4片，姜3片，鹽適量。

https://txc.qq.com/products/746558/blog/1668941
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做法：

1.雞肉斬塊，冷水下鍋，加入1片姜，開火焯水。水開后撇去浮沫，撈出雞塊，用溫水沖洗干凈。

2.當歸、黃芪、紅棗用清水稍微沖洗一下。紅棗去核，不易上火。

3.焯好水的雞塊、所有藥材，枸杞除外，和剩下的姜片一同放入燉鍋中，加入足量的純凈水，沒過所有食材。

4.大火燒開后，轉為最小火，蓋上蓋子慢燉1.5-2小時。出鍋前10分鐘，加入枸杞和適量的鹽，調味。

推薦二：清甜滋養——紅棗桂圓銀耳羹

食材：

干銀耳半朵，紅棗10顆，桂圓干15克，枸杞1小撮，冰糖。

制作步驟：

1.干銀耳用冷水泡發1-2小時，直到完全舒展開。泡發后，剪去根部黃色的硬蒂，然后撕成小朵。紅棗、桂圓干和枸杞用清水洗凈，備用。

2.撕好的銀耳放入鍋中，加入足量的水。大火燒開后，轉小火慢煮30分鐘。

3.鍋中放入紅棗和桂圓干，繼續用小火煮20-30分鐘，讓紅棗和桂圓的味道充分融入湯中。

4.加入冰糖和枸杞，攪拌至冰糖完全融化，再煮5分鐘，即可關火。不要馬上喝，蓋著蓋子燜10分鐘。

一碗熱氣騰騰的雞湯，驅散了身體的疲憊與寒意；一碗溫潤清甜的銀耳羹，滋養了我們的容顏與心情。這兩道食譜，不僅僅是簡單的食物，更是我們對自己身體的關愛與呵護。