The raw and cooked rehmannia glutinosa soup has the effects of clearing heat and cooling blood, promoting body fluids and moisturizing, nourishing yin and nourishing blood. Using raw and cooked rehmannia and dragon bones to cook soup avoids the bitter taste of cooking raw and cooked rehmannia directly, and it will have a slightly bitter but sweet taste. People with rough skin, heat, and acne can drink more.

Technology: Stew

Taste: Homemade

Time: lt; 60 minutes

Calorie: lower calorie

Ingredients:

Cooking steps:

1. Both raw and cooked rehmannia are bought at the pharmacy and can be prepared directly by them. You can increase or decrease the amount appropriately if there are more or less people to drink

2. Put the raw and cooked rehmannia glutinosa and 3 candied dates into a soup pot, add water and bring to a boil, then reduce to low heat and simmer for 40 minutes

3. Pick up the keel bones flying into the water and set aside

4. Put the keel bones flying into the water into the raw and cooked ground soup that has been simmered for 40 minutes

5. Because the keel bones I bought are relatively chopped. They are small pieces, so just bring to a boil over high heat and simmer for 20 minutes. For large bones, the stewing time can be appropriately increased.

Cooking Tips:

Don’t use too much raw or cooked meat, as too much will make it bitter. Friends who don’t have time can put all the ingredients into a pressure cooker and stew.