However, if you want a better effect of enriching blood and invigorating qi, it is suggested to use mutton, hen, beef, ginseng, codonopsis pilosula, American ginseng, red ginseng, astragalus membranaceus and other ingredients or herbs with the same effect of enriching blood and invigorating qi to cook soup.
2 How much angelica soup should be put depends on the situation.
The dosage of Angelica sinensis is generally between 10- 15. Therefore, if it is a single consumption, it is recommended to control the dose within this range to avoid excessive dose and harm to health.
However, as a blood-enriching medicine, the specific dosage of angelica depends on the degree of blood deficiency, so for patients with severe blood deficiency, the dosage of angelica can also be increased to 20-30 grams.
3 Do you want to soak in water before angelica soup?
As a dry Chinese herbal medicine, Angelica sinensis is easy to separate its effective components after contacting with water. If you soak it in water before making soup, its medicinal value will be greatly reduced, so don't soak Angelica sinensis in water before making soup.
However, there will inevitably be some dust impurities in the dried medicinal materials. If you cook the soup directly, it may affect the taste of the soup. Therefore, Angelica sinensis can be slightly rinsed with tap water to remove dust and impurities before being put into the pot for cooking.
4 why is angelica soup bitter? Maybe it's too much.
As a Chinese herbal medicine, Angelica sinensis will inevitably have some bitterness when cooking soup, but as long as the dosage is well controlled, it is generally not particularly bitter and is within the acceptable range of most people.
However, if you put too much Dang, the bitterness will be very obvious. Therefore, if you want to avoid bitterness, it is recommended to put less angelica when cooking soup, and try to choose those angelica with light yellow color, which will make the bitterness lighter.