Amomum villosum is both food and medicine, which can be used to treat some diseases. As a food, it can remove peculiar smell and enhance the taste and fragrance of dishes, so it is a natural condiment. There are many ways to eat Amomum villosum, which can be used to make soup, tea and wine every day, and the dishes made are more delicious. Here's a brief introduction to several ways to eat Amomum. Friends who love cooking may wish to give it a try!

Amomum decoction

Ingredients: pork tripe150g, codonopsis pilosula15g, Alpinia officinarum 20g, Amomum villosum 5g, ginger 20g, and proper amount of oil and salt.

Practice: after the pork belly is degreased, it is washed and cut into pieces for later use; Wash Fructus Amomi and Radix Codonopsis respectively, grind Rhizoma Alpiniae Officinalis and Rhizoma Zingiberis Recens into velvet, put them into a stew pot together with pork belly, add appropriate amount of water, cover the stew pot, simmer for 2 hours, and serve after seasoning.

Amomum porridge

Materials: Amomum villosum powder 2 ~ 3g, rice 50 ~ 75g.

Practice: After washing the rice, put it in a small pot, add some water and cook porridge as usual. When the porridge is to be cooked, add the minced Amomum villosum and cook it slightly.

Amomum villosum crucian carp soup

Ingredients: Amomum villosum 5g, cardamom 1 crushed into powder, live crucian carp 500g (gross weight), ginger, onion, yellow wine, monosodium glutamate, edible oil and salt.

Practice: After the live crucian carp is slaughtered, the scales are removed and the internal organs are washed, and the crucian carp is hoisted and drained. When the oil in the pan is hot, fry the fish until it is slightly yellow, add the onion and ginger, stir-fry and add the clear soup, boil the yellow wine, monosodium glutamate and salt with strong water, then continue to cook with medium fire until the fish soup turns white, wrap the minced Amomum villosum and cardamom powder in gauze and put them into the same cooking until the fish is cooked.

Amomum fruit wine

Ingredients: 50 grams of Amomum villosum, yellow wine 1 kg.

Practice: Stir-fry Amomum villosum, pound it into coarse powder, put it in a silk bag, soak it in wine, seal the bottle mouth and take it five days later. Take 15 ~ 20ml after each meal, 2~3 times a day.

Efficacy and indications: activating qi and harmonizing middle energizer, stimulating appetite and promoting digestion. Suitable for dampness stagnation, abdominal distension, anorexia, dyspepsia, nausea and vomiting, epigastric pain, diarrhea, etc.