1. Steamed fish with rye rhizome: Raw materials: 15 grams of gastrodia elata, 10 grams of chuanxiong. Cooking method: 1 carp. Remove the carp's scales and intestines, wash and cut them open, add Gastrodia elata, Ligusticum chuanxiong, ginger, pepper, salt, etc., put it in a bowl, add an appropriate amount of water, and steam until cooked. How to eat and how much you eat: exclude Ligusticum chuanxiong. Efficacy: Gastrodia Ping suppresses liver yang and relieves pain, and Chuanxiong calms and relieves pain. Scope of application: used to relieve hyperactivity of liver yang or hypertension, dizziness and headache. 2. Gastrodia stewed chicken Ingredients: 1 hen (weighing about 1500 grams), 15 grams of gastrodia elata, 50 grams of frozen mushrooms, 500 grams of chicken broth, appropriate seasoning. Cooking method: Wash and slice the gastrodia elata, put it into a bowl, steam it in a basket for 10 minutes and take it out. Debone the chicken and cut into small pieces, blanch in oil and remove. Stir-fry the onion and ginger with oil, add chicken stock and seasonings, pour in the chicken pieces, simmer over low heat for 40 minutes, add gastrodia elata slices, simmer for another 5 minutes, thicken, and drizzle with chicken oil. How to eat and how much to eat: Can be eaten as a side dish or as a single meal. Efficacy: Calming the liver and calming wind, nourishing blood and calming the nerves. Scope of application: Used for dizziness and headache caused by excessive liver yang, numbness and soreness of the limbs caused by rheumatic paralysis, paralysis due to stroke, neurological migraine, and dizziness, headache, and insomnia caused by neurasthenia. 3. Gastrodia and Pig Brain Porridge Ingredients: 10 grams of Gastrodia elata, 1 pig brain, 250 grams of japonica rice. Cooking method: Wash the pig brains, put them into a casserole together with Gastrodia elata, then add japonica rice, add water to cook the porridge, and wait until the porridge and brains are cooked. How to eat and how much to eat: Take warm porridge once every morning. Efficacy: Calming the liver and calming wind, promoting qi and activating blood circulation. Scope of application: Suitable for headaches caused by hypertension, arteriosclerosis, Meniere's disease, and head wind. Source: "Encyclopedia of Dietary Therapeutics and Food Supplements for Common Diseases". 4. Gastrodia-roasted oxtail Ingredients for Gastrodia-roasted oxtail: 10 grams of Gastrodia elata, 2 oxtails, hen meat, elbow, dried Fritillaria, and appropriate amount of seasoning. Cooking method: Wash the Gastrodia elata and put it into a jar, add water and steam until thoroughly sliced. Make soup with hen and elbow meat. Chop the oxtail into joints and put it into the pot. Add water, green onions, ginger and white wine and bring to a boil to remove the odor. Then pick the oxtail with the odor removed into the cooked hen and elbow soup pot. At the same time, add the ham, scallops, Add condiments to the soup and simmer for 2 hours. After they are cooked, pick up the oxtail, hen and elbows and place them neatly on the plate. Then place the gastrodia slices around the plate, pour cooked starch on them, and pour sesame oil on them. Serve. How to eat and how much you eat: Eat meat and drink soup 1 to 2 times a day. Efficacy: dispel rheumatism, relieve pain, promote qi and activate blood circulation. Scope of application: Suitable for dizziness, headache, agitation and other symptoms. Source: "Edible Fungi Diet Therapy". 5. Stewed turtle with gastrodia elata Ingredients: 1 soft-shell turtle (about 450g), 15g gastrodia elata slices, appropriate seasoning. Cooking method: Blanch the soft-shell turtle in boiling water, scrape off the mud film on the surface, and dig out the butter inside. Apply turtle gall on the back of the turtle shell for 1 week, place the belly cover upward in a container, then cover it with gastrodia slices, green onions, and ginger, add an appropriate amount of rice wine, cover the container, and simmer in water for 1.5 to 2 hours. How to eat and how much to eat: When eating, according to the eater's preference, use sesame oil or seasoning water such as mashed garlic, dip it into the newly stewed gastrodia elata and soft-shelled turtle, and drink the soup. Efficacy: Nourishes the liver and kidneys, calms the liver and subdues yang, activates blood circulation and disperses blood stasis. Scope of application: Suitable for hypertension, hepatitis and other diseases. Source: "Dietary Health". 6. Ingredients for Gastrodia elata and carp: 25g Gastrodia elata, 10g Chuanxiong, 10g Poria, 1 fresh carp (1.5kg), soy sauce, cooking wine, salt, monosodium glutamate, sugar, pepper, sesame oil, green onion, ginger and water bean powder. . Cooking method: ⑴ Remove the scales, gills and internal organs of the fresh carp, wash them and put them into a basin. Cut the Ligusticum chuanxiong and Poria cocos into large pieces, soak them in the second rice water, and then put the Gastrodia elata into the soaked Ligusticum chuanxiong and Poria cocos. Soak the rice in water for 4-6 hours, remove the gastrodia elata, place it on rice and steam it thoroughly. Cut into slices and set aside. ⑵Put the gastrodia slices into the fish head and belly, place them in a basin, then add onions and ginger, add an appropriate amount of water, and steam for about 30 minutes. ⑶ After steaming the fish, remove the green onions and ginger, add water soybean soup, sugar, salt, monosodium glutamate, pepper and sesame oil to boil to thicken it, pour it on the gastrodia fish and serve. Efficacy: calming the liver and calming wind, calming convulsions and relieving pain, promoting qi and activating blood circulation. Scope of application: Suitable for headache due to deficiency of fire, black eyes and numbness of limbs, neurasthenia, high blood pressure and dizziness. 7. Pinellia Atractylodes and Tianma Decoction Ingredients: 9 grams of Pinellia ternata, 9 grams of Gastrodia elata, 9 grams of Atractylodes macrocephala, 9 grams of Poria, 6 grams of orange, 6 grams of licorice, 6 grams of ginger, and 3 jujubes. Efficacy: Strengthen the spleen and dry dampness, resolve phlegm and calm wind. Indications: Symptoms such as phlegm and excessive phlegm, palpitation, dizziness and headache. Ancient book theory: This prescription is an agent for treating endogenous wind and phlegm. If phlegm is caused by dampness, Atractylodes macrocephala is mainly used to dry dampness and resolve phlegm. If dizziness is due to wind, take Gastrodia Ping to extinguish internal wind. The spleen is the source of phlegm, so pinellia, tuckahoe, tangerine, and licorice are used to nourish the spleen and qi, and resolve dampness and neutralize it. Ginger and jujube are also used to blend Yingwei. 8. Gastrodia elata and bamboo leek porridge Ingredients: 10 grams of gastrodia elata, 100 grams of japonica rice, 30 grams of bamboo leek, and appropriate amount of sugar. Cooking method: Soak the gastrodia elata until soft, cut into thin slices, cook porridge with japonica rice and water, add bamboo drain and white sugar and serve. How to eat and how much you should eat: Take the porridge and Gastrodia elata tablets twice a day. Function: Calming the liver and calming wind, clearing away heat and reducing phlegm. Scope of application: Suitable for epilepsy caused by liver wind and phlegm heat (frequent dizziness and headache, chest tightness, fatigue, irritability and irritability before the attack, sudden coma, confusion, convulsions and salivation during the attack, gradually coming to life after waking up, etc.) people). Source: "Dietary Self-Treatment for All Diseases". 9. Gastrodia elata meat slices soup comes from "Chinese Medicinal Diet". Ingredients: Gastrodia elata and pork in appropriate amounts. Cooking method: Soak Gastrodia elata and slice into pieces for later use.

Make soup from the meat slices, add 3 to 6 g of Gastrodia slices and cook. How to eat and how much to eat: Take medicine, meat, and soup together, and it is advisable to take it regularly. Function: Nourishes yin and subdues yang, calms the liver and calms wind. 10. Gastrodia steamed pig brain Gastrodia and pig brain porridge Ingredients: 10 grams of Gastrodia elata, 2 pig brains, 5 grams of ginger, 10 grams of garlic, 5 grams of green onions, 5 grams of salt, 5 grams of Shaoxing wine, 200 ml of chicken broth. Cooking method: 1. Beat the gastrodia elata into fine powder, remove the red glands and membranes from the pig brains, wash them, wash the ginger and garlic, slice them, and cut the green onions into flowers. 2. Place the pig brains in a steaming basin, add gastrodia powder, salt, ginger, onions, garlic and chicken stock. 3. Place the steaming basin containing the pig brains in a steamer and steam for 35 minutes. How to eat: Eat 1 pig brain once a day. Efficacy: calm the liver and calm wind, lower blood pressure. Patients with high blood pressure and wind and phlegm syndrome should take it. 11. Boiled eggs with Gastrodia elata. Efficacy: Treat headache and dizziness. Recipe: 60 grams of fresh Gastrodia elata, 3 eggs, and 1,000 grams of water. First slice the fresh Gastrodia elata and put it in a pot with water and cook for 30 minutes. Add the eggs and cook until ready to eat. Usage: Take once every other day. 12. Boiled pig brains with Gastrodia elata and wolfberry. Efficacy: It has a certain auxiliary therapeutic effect on dizziness and headache. Recipe: 100 grams of fresh gastrodia elata, 15 grams of wolfberry, 2 pairs of pig brains. Add fresh gastrodia slices and wolfberry seeds to water and simmer for 1 hour, add washed pig brains and cook before eating. Usage: Take once a day, or once every other day. 13. Stewed pigeon with Gastrodia elata and yam. Efficacy: It has the functions of nourishing the liver and kidneys, strengthening the stomach, strengthening the spleen, nourishing qi and lungs, nourishing the kidneys and strengthening essence. It can treat weakness after illness, impotence and premature ejaculation, diabetes, blood deficiency in women, irregular menstruation and amenorrhea, headaches, dizziness and other diseases. Recipe: 100 grams each of fresh gastrodia elata, fresh yam, and green onion segments, 4 squabs, 250 grams each of pork, cooked pork belly slices, and pork kidneys, 150 grams each of steamed mung bean vermicelli, lettuce, and lotus root, 200 grams of dried tofu, 25 grams of ginger slices, 35 grams of cooking wine, 10 grams of refined salt, 5 grams of chicken essence, 3 grams of pepper, and 3000 grams of chicken broth. Put the pressure cooker on the fire, add chicken soup, gastrodia elata, yam, squab cubes, ginger slices, pork, lotus root slices, dried tofu, cooking wine, pepper, refined salt, and green onion segments into the pot. After boiling, beat off the foam. Increase the valve pressure for 10 minutes, stop the fire and cool down, add other raw materials and chicken essence, bring to a boil again, and it is ready to eat. Usage: Eat meat and drink soup. 14. Gastrodia duck. Efficacy: Nourishes yin and subdues yang, calms the liver and calms wind. It is suitable for symptoms such as yin deficiency and yang hyperactivity, dizziness, tinnitus, headache, bitter mouth and dry throat. Recipe preparation: 100 grams of fresh Gastrodia elata, 30 grams of raw land, 1 jellyfish duck (about 500 grams). Slaughter the duck, remove the feathers and internal organs, stew with washed and sliced ??gastrodia elata, raw rehmannia root until the duck ingredients are cooked, add salt, MSG and other seasonings. Usage: Eat meat and drink soup. 15. Gastrodia elata meat slices soup. Efficacy: Nourishes latent yang, calms the liver and calms wind. Suitable for dizziness, headache and other symptoms. Now it is mostly used for hypertension, otogenic vertigo, etc. Recipe: appropriate amounts of gastrodia and pork. Cut the Gastrodia elata into thin slices and set aside; slice the meat to make soup, add 60 grams of fresh Gastrodia elata slices and cook. Usage: Take medicine and soup together. 16. Gastrodia Walnut Fish Gastrodia Walnut Fish Ingredients: 100 grams of peeled fresh Gastrodia elata, 30 grams of walnut kernels, 10 grams of Chuanxiong, 10 grams of Poria, 1 fresh carp (about 1500 grams), 5 grams of soy sauce, 10 grams of cooking wine, 5 grams of refined salt grams, 2 grams of MSG, 5 grams of sugar, 2 grams of pepper, 10 grams of sesame oil, 10 grams each of onion and ginger, and 10 grams of water soybean powder. Method: 1. Remove the scales, gills and internal organs of the carp, wash them, and put them into a box; cut Ligusticum chuanxiong and Poria cocos into slices, soak them in the second rice washing water, and then put Gastrodia elata into the soaked Ligusticum chuanxiong, Poria cocos, etc. Soak in rice washing water for about 4 hours, drain and cut into slices (shreds) for later use. 2. Put the gastrodia slices (shredded) and walnut kernels into the fish head and belly, put the fish in a basin, then add onions and ginger, add an appropriate amount of water, and steam for about 30 minutes. 3. After the fish is steamed, remove the green onion and ginger, add water soybean powder, clear soup, sugar, refined salt, monosodium glutamate, pepper and sesame oil to boil to thicken it, pour it on the fish and serve. Efficacy: calming the liver and calming wind, calming convulsions and relieving pain, promoting qi and blood circulation, tonifying the brain and improving intelligence. Application: Eat with meals. It is suitable for auxiliary dietary therapy for symptoms such as headache due to deficiency fire, black eyes and numbness in the limbs, neurasthenia, hypertension, dizziness, and mental retardation. 17. Gastrodia Fish Head Soup Gastrodia Fish Head Soup Ingredients: One live carp, 100 grams of peeled fresh Gastrodia elata, 10 grams of Poria, 6 grams each of Sichuan peony root and minced ginger, 10 ml each of soy sauce and sesame oil, 15 ml rice wine, 20 g white sugar, 9 grams of green onions, 3 grams each of refined salt, monosodium glutamate, and pepper, appropriate amounts of water, starch, and fresh soup. Method: 1. Remove the scales, gills and internal organs of the carp, wash them, and put them into a plate; cut the Ligusticum chuanxiong and Poria cocos into slices, soak them in secondary rice washing water for several hours, and then put the Gastrodia elata into the soaked Ligusticum chuanxiong and Poria cocos. Soak in rice washing water for 1-2 hours, remove the Gastrodia elata and cut into thin slices for later use. 2. Put the gastrodia slices into the fish head and belly, put them in a basin, then add the green onion and ginger, add an appropriate amount of water, steam for 30 minutes, and set aside. 3. Use water starch, fresh soup, sugar, refined salt, monosodium glutamate, pepper, soy sauce, sesame oil and other seasonings to boil in a pot to thicken it, then pour it on the fish head and serve. Efficacy: Promotes blood circulation and dispels wind, nourishes blood and grows hair, strengthens the spleen and harmonizes the heart, and nourishes the liver and kidneys. Application: Eat with meals. It is suitable for hair growth and hair care. It is suitable for auxiliary dietary therapy for headaches, dizziness and numbness in limbs, high blood pressure, neurasthenia and other diseases caused by liver and kidney yin deficiency and liver yang hyperactivity.

18. Gastrodia and Winter Vegetable Stir-fried Pork Ingredients: 150-200 grams of peeled fresh Gastrodia elata, 500 grams of pork belly, 200 grams of Sichuan winter vegetables, 15 grams of ginger slices, 10 grams of cooking wine, 10 grams of soy sauce, 200 ml of broth. 2 grams of pepper, 5 grams of refined salt, 20 grams of honey. Method: Wash and smash the Gastrodia elata, put the pork belly into a hot water pot and cook for a while, take it out, apply honey on it, fry it in a hot oil pot until golden brown, take it out, let it cool, slice it, and place it on a plate. Wash and chop the Sichuan winter vegetables, put them into a casserole, stir-fry with salt, green onion, ginger, MSG, soy sauce, cooking wine and broth, pour it on the meat slices, sprinkle with gastrodia elata, salt and pepper, steam it in a steamer for 30 minutes and it's ready to eat . Efficacy: calming the liver and extinguishing wind, calming convulsions and relieving pain, promoting qi and stopping bleeding. It is suitable for headaches caused by deficiency fire, dark eyes, numb limbs, and neurasthenia. It can moisten the stomach and intestines, produce body fluids, nourish kidney qi, relieve heat and toxins, moisturize the skin, and make the hair shiny. 19. Gastrodia pheasant hot pot Gastrodia pheasant hot pot Ingredients: 100 grams of peeled fresh gastrodia elata slices, 50 grams of fresh polygonum multiflorum, 25 grams of fresh ginseng slices, one pheasant (about 2000 grams in weight), 500 grams of fresh mushrooms, cooked quail 16 eggs, 250 grams each of spinach and potatoes, 150 grams of water-fried vermicelli, minced leeks, refined salt, chicken essence, salad oil, sesame oil, ginger slices, pepper powder, green onion segments, cooking wine, and appropriate amount of stock. Preparation: 1. Blanch the pheasant to remove its feathers, claws and beak, disembowel it and remove the internal organs, wash and chop into pieces; wash Gastrodia elata and Polygonum multiflorum and cut into thin slices. 2. Put the pot on the fire, add salad oil to the pot and cook until cooked. Add ginger slices, scallion white segments, pepper powder, and pheasant cubes until fragrant. Add stock, gastrodia elata slices, polygonum multiflorum slices, and ginseng slices and bring to a boil. Remove the foam. After cooking until it is nine-mature, add refined salt and cooking wine and cook until cooked. Set aside. 3. Peel and slice the potatoes, rinse with water and put on a plate for later use; remove the stems of the mushrooms, wash them, tear them into strips and put them on a plate; remove the roots and old yellow leaves of the spinach, wash and straighten them, and put them on a plate; wash the water-fried vermicelli. Cut into sections and put on a plate; peel the cooked crane quail eggs, put on a plate and set aside. 4. Mix minced leeks, sesame oil, refined salt, chicken essence, and salad oil to make a seasoning plate. One plate for each person. Pour the stewed ingredients into the hot pot, light the fire and bring to a boil. Serve hot or dipped. Efficacy: Polygonum multiflorum has a bitter, sweet, astringent, and lukewarm nature. It has the functions of nourishing the liver, nourishing the kidneys and blood, dispelling wind and activating collaterals. Ginseng has a sweet, slightly bitter, lukewarm nature, and has the functions of tonifying vitality, fixing phlegm, promoting body fluids, calming the nerves, and benefiting the blood vessels. It has functions such as wisdom; pheasant is sweet and warm in nature and has the functions of nourishing qi and blood, strengthening muscles and bones, etc. Polygonum multiflorum, ginseng, pheasant and Gastrodia elata are used together. They have the effects of replenishing qi and blood, benefiting the liver and kidneys, and blackening hair and beard. It can treat deficiency of qi and blood and is suitable for dancers, athletes and other people with high activity intensity. 20. Gastrodia Pork Ribs Hot Pot Gastrodia Pork Ribs Hot Pot Ingredients: 200 grams of peeled fresh Gastrodia elata, 750 grams of pork ribs, 500 grams of pork, 50 grams each of coix seed, grass fruit, lotus seeds, and pork suet, 250 grams of cauliflower, Chinese cabbage, flat 100 grams each of mushroom and peanut oil, 20 grams rock sugar, 35 grams minced ginger, 30 grams cooking wine, and 3000 ml pork soup. Preparation: 1. Soak the gastrodia elata in warm water for 30 minutes, wash and cut into thin slices; remove the seeds from the grass fruit and leave the peel; wash and remove impurities from the coix seed; soak the lotus seeds in warm water and remove the heart; wash and drain the pork ribs, and chop with a machete Cut into 6-8 cm long pieces, boil them in a pot of boiling water, remove and drain the water; cut the pork into thin slices with a thickness of 0.3 cm, a length of 6-8 cm, and a width of 4-6 cm; peel the winter melon and cut it into pieces. Chop the flesh and cut into thin slices; cut the cauliflower into florets; tear the oyster mushrooms into strips; wash the bok choy. The above raw materials, except for the medicine and pork ribs, are all put on a plate for later use. 2. Put the wok on the fire, heat up the peanut oil, add the minced ginger and stir-fry for a few times, add the pork ribs and stir-fry until white, add pork suet, rock sugar, refined salt, cooking wine, stir well, add the pork soup and bring to a boil, beat out the foam , pour into a large pot, add the medicine and cook for 15 minutes before eating. You can also use sesame oil, monosodium glutamate and refined salt to prepare a seasoning plate, one plate per person, for dipping food or drinking soup. Efficacy: Pork ribs are sweet and mild in nature and taste, and have the effect of nourishing yin and replenishing marrow. The grass and fruit are pungent and warm in nature, enter the spleen and stomach meridians, and have the effects of drying dampness and removing phlegm, dispelling cold and relieving pain, and digesting food and resolving accumulation. Coix seed is sweet, slightly cold, and has the effects of strengthening the spleen and diluting dampness. The combination of pork ribs, grass fruits, coix seeds, lotus seeds and gastrodia elata can strengthen the spleen and remove dampness, promote qi and relieve pain, eliminate food and calm the stomach. It is suitable for patients with deficiency and cold, dietary stagnation, loss of appetite, cold hands and feet, wet and heavy stools, etc. Auxiliary dietary therapy. 21. Boiled eggs with Gastrodia elata. Efficacy: Treat headache and dizziness. Recipe: 60 grams of fresh Gastrodia elata, 3 eggs, and 1,000 grams of water. First slice the fresh Gastrodia elata and put it in a pot with water and cook for 30 minutes. Add the eggs and cook until ready to eat. Usage: Take once every other day.