Dendrobium is called Cao Xian and Fuxing Grass in our hometown. Although the name sounds a little loud, it still has some functions. Its main functions are strengthening muscles and bones, relieving convulsion and tonifying deficiency, nourishing yin and stomach, and clearing away deficiency and heat. In particular, it can tonify deficiency and nourish yin, which is beneficial to people with loss of appetite and shortness of breath.

Generally speaking, most of the herbs that can make soup with Dendrobium are nourishing yin. If you order ginseng or something in an hour, it will be counterproductive. Our family is generally used to stewing black-bone chicken, but I personally think that pure Dendrobium chicken soup can not give full play to its efficacy, so it is better to dredge it a little and nourish yin and then stew it.

Another thing to be reminded is that Dendrobium avoids oil, so the soup stewed with Dendrobium must not be too greasy, which will affect the efficacy of Dendrobium.

First: Dendrobium chicken soup

Dendrobium and Ganoderma lucidum are soaked in clear water in advance to remove impurities.

Wash the chicken, chop it up, put it in a clear water pot, add ginger cooking wine, and take it out for later use.

Then put water into the pot, add chicken pieces, ginger slices, cooking wine, a little pepper (add a little fire), cook Ganoderma lucidum on high fire and stew it on low fire for half an hour.

By this time, the fat of the basic chicken nuggets has been cooked. At this time, skim the chicken oil as much as possible, add Dendrobium and continue to simmer for two hours.

Waste chicken oil can be used for cooking, making oil cakes and stuffing. It smells good.

Second: Stewed ribs with Dendrobium nobile and Glehnia littoralis.

Soak Radix Adenophorae one day in advance and wash Dendrobium.

Chop the ribs, put them in a clear water pot, add ginger wine and blanch for later use.

Put the clear water into the pot again, add the ribs, ginger slices, cooking wine and radix adenophorae, bring to a boil with high fire, simmer for half an hour, and skim off the fat.

Add Dendrobium and continue stewing for about 1 hour.

The remaining oil can be disposed of by itself.

Third: Dendrobium, Euryale ferox, yam and crucian carp soup.

Peel yam, cut into pieces and soak in water.

Wash Gordon Euryale seed of Dendrobium nobile for later use.

Slaughter wild crucian carp, wash it and marinate it with salt, pepper and cooking wine. Fry until golden on both sides.

Add ginger slices, pour water to boil, add Dendrobium, cook Euryale ferox and stew for half an hour.

Add yam and stew again for about 10 minute. If you are afraid of being too cold, you can play a few medleys in moderation.