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How to consume Astragalus?

Multiple ways to consume

Daily with astragalus 5~10 grams or so, boiled water soaked for 10~20 minutes to drink as tea, can be repeated brewing.

Every day with astragalus 30 grams or so, take after the decoction, or water decoction after the tea, with astragalus 30 grams, 15 grams of wolfberries, take after the decoction, the effect is better on the qi and blood of the people who are weak.

Take about 50 grams of astragalus, decoction, after the decoction of the soup, with the decoction of rice or porridge, it becomes astragalus rice, astragalus porridge, is also very beneficial.

Some people also like to roast meat, roast chicken, roast duck, put some astragalus, increase the tonic effect, the effect is also good.

Astragali and jujube porridge: astragalus 15g, Codonopsis 10g, jujube 30g, 100g of round-grained rice. astragalus, Codonopsis decoction juice, and the latter two together with porridge food.

Astragali carp soup: astragalus 50g, poria 30g, carp 1 tail. Carp washed, astragalus, poria to gauze bandage, add water with cooking, to ginger, salt seasoning. Drink soup and eat fish.

Astragali and yam porridge: astragalus 30g, yam 100g, rhizoma 15g. astragalus, rhizoma decoction of water to extract the juice, yam research powder; will be the former juice boiling, frequently sprinkled into the powdered yam, stirring, cooked into a porridge to eat.

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Expanded Information:

Astragalus, also known as Astragalus membranaceus. Perennial herb, 50-100 cm tall. The main root is plump, woody, often branched, gray-white. Stem erect, much branched in the upper part, finely ribbed, white pilose. Herbs perennial, 50-100 cm tall. Produced in Nei Mongol, Shanxi, Gansu, Heilongjiang, and other places.

The medicinal use of Astragalus has a history of more than 2,000 years, and it has enhanced immune function, hepatoprotection, diuretic, anti-aging, anti-stress, antihypertensive and a wider range of antibacterial effects. However, it is forbidden to take it if it is full of evil, stagnation of gas and dampness, stagnation of food, solid evidence such as heat and toxicity at the beginning of carbuncle or after ulceration, as well as those who have deficiency of yin and hyperactivity of yang.

Reference:

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