Deficiency of both qi and blood is what Chinese medicine calls qi deficiency and blood deficiency. Deficiency of qi and blood will lead to the decline of viscera function and lead to premature aging. Qi deficiency refers to the decline of visceral function and poor disease resistance. The symptoms of qi deficiency are chills, spontaneous sweating, dizziness, tinnitus, listlessness, fatigue, palpitation, shortness of breath and dysplasia. Blood is a red liquid flowing in meridians. The popular saying of blood deficiency refers to less blood. The symptoms of blood deficiency are sallow complexion, dry skin, withered hair, cracked nails, blurred vision, numbness of hands and feet, insomnia, dreaminess, forgetfulness, palpitation and trance.
As the saying goes, medicine is better than food. It is best to use tonic food for deficiency of both qi and blood. However, food supplements are expensive in perseverance. Of course, you can also see a Chinese doctor and take some Chinese patent medicine or decoction for conditioning, which may be more effective. Here are some simple and common dietary remedies for you. You can pay more attention to conditioning in your diet.
The following are 12 best recipes for nourishing qi and blood:
Stewed trotters with angelica sinensis
Ingredients: two trotters, 50 grams of angelica, onion, ginger, cooking wine, pepper, salt, etc.
Method: Wash pig's trotters, cut them into large pieces, blanch them in boiling water for two minutes, remove the fishy smell and take them out. Then add water to the pot, cook the trotters, add appropriate amount of angelica and seasoning, boil with strong fire, and then cook with slow fire until the trotters are cooked.
steamed chicken
Raw materials: ginseng 15g, hen 1g, ham 10g, and cortex Magnoliae officinalis slices1g.
0 g, 15 g water-borne mushrooms, salt, monosodium glutamate, onion, ginger, chicken soup.
Production: After the hen is slaughtered, unhairing and cleaning the internal organs are put into a boiling water pot.
Scald it in the kitchen and wash it with cold water; Sliced ham, sliced magnolia, mushrooms, onions, ginger; Blanch ginseng with boiling water, steam in a cage for 30 minutes, and take it out; Wash hens, put them in a pot, and add ginseng, ham,
Sliced magnolia, mushrooms, shallots, ginger, refined salt, cooking wine and monosodium glutamate, add chicken soup (submerged chicken), put in a cage and steam over high fire until cooked; Put the steamed chicken into a large bowl, chop the ginseng and stir with fire.
Put chicken legs, magnolia slices and mushrooms on the chicken, pour the soup of steamed chicken into the spoon, boil it, skim the foam, adjust the flavor and pour it on the chicken.
Guishen yam pork tenderloin
Raw materials: angelica 10g, codonopsis pilosula 10g, yam 10g, pork tenderloin 500g,
Soy sauce, vinegar, shredded ginger, minced garlic and sesame oil.
Production: Cut pork tenderloin, remove fascia glands, wash and add aluminum.
In the pot; Putting Radix Angelicae Sinensis, Radix Codonopsis and Rhizoma Dioscoreae into a gauze bag, sealing the mouth, and putting into aluminum pot; Aluminum pot, add appropriate amount of water, stew until pork tenderloin is cooked, and take out.
Pork tenderloin, after cooling, cut into thin slices and put on a plate; Mix soy sauce, vinegar, shredded ginger, minced garlic and sesame oil with pork tenderloin slices and serve.
Spicy roast beef
Ingredients: 2500g beef, 90g salt, 24g sugar and 60g red soy sauce.
Grams, 2 slices of ginger, 3 onions, cooking wine, fennel, cinnamon, Redmi juice.
Production: select the whole lean meat at the elbow of the cow and use it according to the muscle fiber first.
After the knife is cut straight, it is cut into pieces of about 500 grams, and then rows of knife holes are poked with the root of the knife and poked on all sides. Sprinkle a little salt on the board first, and rub the meat repeatedly on it until the salt particles dissolve (commonly known as sweating)
), then marinate in the tank for 3 ~ 4 days (one day in summer), and turn it over several times until the meat is red, hard and fragrant; Add a proper amount of water to the pot, bring it to a boil (with more water), add the meat, turn it up and down a few times, take it out and scrub it clean;
Put a pot mat at the bottom of the pot, put the beef pieces on the pot mat, add fennel, cinnamon, onion, ginger, cooking wine, sugar, soy sauce and Redmi juice, and cook over high fire until the beef turns red, then add the white soup.
If there is no beef, add a proper amount of salt, season, cover the pot and cook until it boils, then simmer for about 2 hours. When the chopsticks can poke into the beef, take them out. After thorough cooling, slice them horizontally according to their muscle fibers.
Litchi meat
Ingredients: 300g pork leg, fresh litchi meat100g, 2 eggs.
Egg white, 25g of starch, 60g of sugar, 30g of white vinegar, one drop of edible red pigment, proper amount of refined salt and cooking wine, and vegetable oil1000g (50g actually eaten).
Production: Cut the pork leg into two pieces, knock it loose with the back of a knife and replace it with four pieces.
Square small pieces (24 pieces), add salt, a little edible red pigment, egg white and water starch 15g, and mix well for later use. Cut fresh litchi meat into two halves; Putting the vegetable oil into a hot pot, and when the oil is heated to 60-70% heat,
Fry the pork leg pieces in the oil pan until they are cooked inside and crispy outside, and take them out. Pour oil into the pan, add cooking wine, water 100g, white sugar, white vinegar, refined salt and water starch to thicken, and pour in fried meat and fresh litchi meat.
Turn over evenly, pour a little cooked oil, and take out the pan and plate.
Roasted trotters with peanuts and dates.
Raw materials: trotters1000g, peanuts (with skins)100g, and 40 Chinese dates.
25 g of cooking wine, 60 g of soy sauce, 30 g of sugar, 20 g of onion, 0/0 g of ginger/kloc, a little of monosodium glutamate, pepper, star anise and fennel.
The right amount of salt.
Production: put peanuts and jujubes in a bowl, wash them with clear water and soak them; Wash pig's trotters, cook for four times, take out and mix well with soy sauce; Put oil in the pot, heat the pot to 70% heat, and fry the trotters until golden brown.
Take it out and color it, put it in a wok, inject water, and put it in the prepared
Peanut, jujube and seasoning can be boiled in water and stewed on low heat.
Shrimp and fish skin
Raw materials: 300g of water-soaked fish skin, 0/00g of fresh shrimp10g of cooked shredded ham10g.
G, egg white, cooking wine, salt, monosodium glutamate, onion, ginger juice, water starch, cooked lard, chicken soup.
Production: cut the fish skin into pieces 6 cm long and 3 cm wide and put them in boiling water.
Welding in a water pot to remove fishy smell, and taking out; Clean the fresh shrimps, put them in a bowl, add salt and egg white, stir them with bamboo chopsticks in the same direction until they are thick, and then taste them.
Stir the essence with a small amount of water starch and let it stand for 2 ~ 3 hours to make it fully expand; Heat the wok, add the cooked lard, when it is 40% hot, pour the shrimps into the wok, cut them open with chopsticks, pour them into a colander to drain the oil, and put them into a bowl.
In use; Leave the oil in the pan and fry the onion until it is fragrant. Add wine, ginger juice and chicken soup. After brushing the soup, remove the onion, pour the fish skin into the pot, add salt and mix well When the soup boils, add monosodium glutamate, put it in a bowl and sprinkle it.
Serve with shrimp, chicken oil and shredded ham.
Angelica, Astragalus and Black Chicken Soup
Raw materials: 250g black-bone chicken, 0/5g angelica/kloc-,20g astragalus.
Production: Wash black-bone chicken, cut into pieces, wash Angelica sinensis and Astragalus membranaceus, put them together in a casserole, add appropriate amount of water, and cook with slow fire. Eat with seasoning.
Efficacy: tonify qi and blood, strengthen kidney and regulate essence. It is suitable for menstrual diseases such as deficiency of both qi and blood, kidney deficiency, etc., with symptoms such as inaccurate menstruation, less menstrual flow, pale color, mental fatigue, shortness of breath, dreaminess, insomnia, dizziness, backache and pale complexion.
Ginseng jujube decoction
Ginseng 10g, 5 jujubes. Slice ginseng for later use. Wash jujube for later use. Put ginseng into a casserole, soak it in water for half a day, increase the jujube and cook it for about 1 hour.
This recipe has the effect of invigorating qi and blood. It is suitable for patients with deficiency of qi and blood, physical weakness and strain.
Lily, jujube and ginkgo decoction
50g lily, jujube 10, 50g ginkgo, 300g beef, two slices of ginger and a little salt. Wash fresh beef with boiling water and cut into thin slices; Peel Ginkgo biloba, soak in clear water to remove the outer membrane, and then wash with clear water; Wash lily, red dates and ginger with clear water respectively; Red dates are pitted; Peel ginger and cut it into two pieces. Add a proper amount of water to the casserole, first simmer until the water boils, then add lily, red dates, gingko and ginger slices, then simmer lily over medium heat until it is nearly cooked, add beef, continue to simmer until the beef is cooked, and then add a little salt to serve. Has the effects of nourishing blood, nourishing yin, nourishing skin, moistening lung and benefiting qi.
Huangqi brown sugar porridge
Astragalus membranaceus 30g, japonica rice 100g, brown sugar 30g, dried tangerine peel 6g. Clean radix astragali, slicing, put into pot, adding appropriate amount of water, decocting to remove residue, and collecting juice; Put the cleaned japonica rice, dried tangerine peel and brown sugar into the pot, then pour in Astragalus juice, add some water and cook until the rice is cooked. This porridge has the effect of benefiting qi and enriching blood, and is suitable for people with pale complexion caused by deficiency of both qi and blood.
Astragalus membranaceus longan japonica rice porridge
Ingredients: Codonopsis pilosula, Astragalus membranaceus, longan pulp, Lycium barbarum each 20g, and japonica rice 50g.
Production: the raw materials are washed and pitted, and Codonopsis pilosula and Astragalus membranaceus are chopped and fried first. Boil with water, add longan meat, Lycium barbarum, japonica rice, cook porridge with slow fire, and add appropriate amount of sugar.
Note: Add 10 ~ 15 red dates when cooking porridge.