Gastrodia elata is a precious edible fungus and a commonly used Chinese herbal medicine. Gastrodia elata not only has the effects of improving sleep, lowering blood pressure and relieving heart disease.
There are also symptoms such as improving eyesight, enhancing memory, expelling wind and relieving pain, relieving blood deficiency, dry wind and convulsion. Eating at ordinary times has a good health preserving effect.
Here I would like to share with you a practice of "gastrodia elata sashimi". Preparation: fresh gastrodia elata, cucumber, tomato, mustard, soy sauce and rock sugar.
Steps:
1, wash gastrodia elata and cut into pieces. Boil rock sugar with water and soak gastrodia elata for half an hour. Clean cucumbers and tomatoes.
2. Prepare a sashimi dish, and put gastrodia elata, cucumber and tomato into the dish. In addition, put mustard and soy sauce on the seasoning plate and eat them together.
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In our countryside, there are many dishes stewed with gastrodia elata. This article mainly introduces two most common eating methods for your reference.
First, Tianma pigeon soup
Tianma pigeon soup has the effect of strengthening and nourishing the brain. The taste is sweet and flat, which can lead to liver meridian weakness, dizziness, insomnia, numbness of limbs and so on. Eating more meals is good for Alzheimer's disease. Maternal women can eat more. Pigeon soup contains many vitamins needed by human body, and cooking with gastrodia elata has the function of nourishing brain.
1, materials, 2 pigeons (cut intestines into small pieces), gastrodia elata slices 10g, 5g ginger, 5g medlar, a little salt and a proper amount of water.
2. Practice
① Slice gastrodia elata into a pot, add appropriate amount of water, soak for half an hour, and cook for 10 minute.
(2) Add a proper amount of water to the pot, add 3 slices of ginger, and remove the pigeons from the water for later use.
③ Add pigeons, ginger slices, gastrodia elata and medlar, and simmer with less water.
About 25 minutes, even if it is stewed, you can eat pigeon meat and drink soup with a little salt.
Tianma stewed chicken soup
Stewed chicken soup with gastrodia elata is delicious and nutritious, especially for dizziness and headache.
1, ingredients, one grass chicken (removing intestinal impurities and chopping), 20g gastrodia elata slices, 0/0g red dates/kloc, a small piece of ginger, a little salt and a proper amount of water.
2. Practice
(1) Soak gastrodia elata slices in a pot for half an hour, add appropriate amount of water and boil.
(2) Blanch the grass chicken with hot water, and then take it out for later use.
(3) cleaning the red dates, removing the stones, putting the ginger, the medlar and the grass chicken into a pot for boiling gastrodia elata,
(4) Add a proper amount of water, simmer for 45 minutes after boiling, add a little salt, stir well, and eat chicken and soup.
Gastrodia elata is a kind of Chinese herbal medicine, which is said to be very effective for headache. My home is stewed chicken with gastrodia elata and dangshen.
1. Gastrodia elata is made of boiled water. 2. Cut the chicken into large pieces and blanch it. Chop a sparerib into small pieces and blanch it (stew it with sparerib will be delicious). 4. Put the cleaned gastrodia elata soaked in cold water under the casserole, and add the cooked ribs and a few pieces. Add a piece of Jiang Mo and water. After the fire boils, simmer for 2 hours. Season with salt when cooking, sprinkle with chopped green onion, and you can start drinking!
Hello, I'm Youyou. Gastrodia elata, also called windward grass, is made from the roots of its plants. As the name implies, it has the functions of calming wind, calming convulsion, expelling wind and relieving pain. Usually you can use meat stew alone; Or you can mix it with Chuanxiong Radix Angelicae Dahuricae and add some meat such as fish head, pig brain, old hen and old pigeon to make soup, which are all good choices.
Today, I'm going to introduce a fish head soup with Chuanxiong, Angelica dahurica and Tianma, which has the functions of strengthening the brain, refreshing, expelling wind and stopping headache, and relieving symptoms such as headache, insomnia and forgetfulness caused by studying overtime and staying up late. Now let's look at the practice.
-Chuanxiong Radix Angelicae Dahuricae Rhizoma Gastrodiae Fish Head Soup-
Ingredients: fish head with fat head, Ligusticum chuanxiong, Radix Angelicae Dahuricae and Rhizoma Gastrodiae.
Polygonatum odoratum, red dates, medlar and ginger slices
Production steps 1. Processing ingredients: after the silver carp head is cleaned, it can be cut in half, and it should not be cut into too small pieces to avoid only broken bones after the soup is boiled; Soak rhizoma Ligustici Chuanxiong, radix Angelicae Dahuricae, rhizoma Gastrodiae, rhizoma Polygonati Odorati and fructus Lycii, and cleaning; Cut the jujube in half and remove the core.
2. First fry the silver carp head until it is golden: heat the hot oil from the pan, add the ginger slices and saute until fragrant, then add the silver carp head, fry it on both sides with low heat until it is golden, then pour a little cooking wine on the edge of the pan, and then immediately cover it and turn off the heat. Grilled fish heads with cooking wine will be fragrant enough without fishy smell.
3. Start making soup: put all the ingredients except silver carp head into the soup pot, add a proper amount of water, put as many bowls of water as many people drink, and then add a bowl of water for loss. After boiling water, add the silver carp head, keep the medium fire for about 45 minutes to 1 hour, and turn off the fire.
4. Seasoning treatment: when the time is up, add some salt to taste and drink, without adding extra seasoning.
Dry goods summary 1. Fat fish is also called bighead carp, silver carp and bighead carp, which are called differently in different places. The head of bighead carp is very big and tender, which is very suitable for making fish soup. It is not recommended to use other fish heads instead.
2. Frying the silver carp head in oil in advance before making soup has two functions: one is to remove the fishy smell of the fish head; The second is to increase the fat content of the fish head, so that when the fish soup rolls at high temperature, the fat is broken down into tiny oil particles and becomes charming white milk soup. This method is suitable for all fish to make soup.
As mentioned in point 2 above, the oil in the fish soup will decompose at high temperature, so the fish soup should be cooked with medium fire, so that the fish soup will turn milky white.
The above is the cooking method of soup. If it is soup cooking, put the fried fish head and ingredients into a stew pot, add appropriate amount of boiling water and stew for about 2 hours. But the fish soup stewed in this way will be brown, not white, because the stew will not be in a state of high temperature tumbling, and you can choose different cooking methods according to your own taste.
Gastrodia elata has many practices, such as:
First, stewed chicken with red dates and gastrodia elata.
Production method: Wash half a chicken, slice it in boiling water to remove fishy smell, and take it out for later use. Then wash and slice Gastrodia elata10g, Jujube10g, and Lycium barbarum 20 pieces, then put them into enough water together with the prepared chicken, add a proper amount of ginger slices and pepper, boil them with strong fire, cook them slowly for two or three hours, and add seasoning salt to serve.
Efficacy: Stewed chicken with red dates and gastrodia elata has the effects of nourishing brain, calming nerves, relaxing menstruation and activating collaterals.
Second, gastrodia elata stewed pig brain
Production method: two or three pieces of medlar and jujube are washed, seeded and cut in half; Then cut the soaked dried mushrooms into small pieces and slice a proper amount of gastrodia elata for later use; Then soak the pig brain in cold water for a while, clean the thin quilt and bloodshot on the surface of the pig brain, stew it in a pot for an hour, and add a little seasoning salt.
Third, stew old pigeons with gastrodia elata.
Production method:
20 grams of wild gastrodia elata was washed and sliced for later use. After washing two old pigeons, cut them into large pieces, and put them in a pot with 50 grams of gastrodia elata slices and ginger slices for four hours.
Efficacy: Stewed old pigeons with gastrodia elata has a good brain-nourishing and sleep-aiding effect, and it is also helpful to relieve headaches.
Gastrodia elata is a precious Chinese herbal medicine. I believe many people have seen it. When I was a child, many people here would grow gastrodia elata and sell it for money. Gastrodia elata can be stewed with chicken, pigeon, duck, fish head, red dates, medlar and yam. It is simple, nutritious and delicious.
Gastrodia elata is familiar to everyone. Gastrodia elata is a precious Chinese herbal medicine. Gastrodia elata was also planted at home when I was a child, because few people would go out to work at that time, and some medicinal materials such as Gastrodia elata would be planted to subsidize the family. There are also many kinds of stewing methods of gastrodia elata, such as stewing eggs, cooking porridge, making tea, stewing soup and so on. It is nutritious and delicious. My family will put a little gastrodia elata in the stew. Let's share how to stew gastrodia elata.
1. Stewed chicken with gastrodia elata 1. Ingredients: an old hen, 20g gastrodia elata, 5 red dates, Lycium barbarum 10g, ginger and salt.
2. Clean the old hen, chop it into small pieces and clean it, or stew it whole. Cook the chicken in cold water, add ginger slices, boil over high fire, skim off the floating foam, blanch and take out.
3. Put the chicken in a casserole, wash gastrodia elata and red dates, add enough water, add ginger slices, boil over high fire, stew for two hours, and add medlar and salt ten minutes in advance, which is sweet and delicious.
2. Stewed fish head with gastrodia elata 1. Ingredients: two fish heads, 20g gastrodia elata, 5 red dates, Radix Angelicae Dahuricae 10g, Rhizoma Chuanxiong 10g, ginger, yellow wine and salt.
2. Clean the fish head, wash and drain the water, wash and slice the ginger, add a little oil to the pot, add the ginger slices and fry the fish head, and add a little yellow wine to remove the fishy smell.
3. Fry the fish head thoroughly on both sides, add appropriate amount of boiling water to boil, pour the fish head and soup into the casserole, wash the gastrodia elata, angelica dahurica, Ligusticum chuanxiong and jujube, put them in, cook for half an hour on low heat, and season with salt.
3. Stewed ribs with gastrodia elata 1. Ingredients: 500g of ribs, 300g of fresh gastrodia elata, 3 red dates, Lycium barbarum 10g, fresh Dendrobium 10g, ginger and yellow wine.
2. Wash and chop the ribs into small pieces, blanch them in cold water, add ginger slices and yellow wine, boil them over high fire, skim off the floating foam, blanch them, remove them and rinse them, wash and cut gastrodia elata into small pieces, blanch them in water to remove the odor.
3. Put the ribs in a casserole, wash the red dates and Dendrobium candidum, add enough water, add ginger slices and gastrodia elata, bring to a boil, and simmer for one and a half hours. It's time to put Lycium barbarum and salt in and continue cooking for ten minutes.
Summary: Gastrodia elata is rich in nutrition and the stew is very good. It is nutritious, sweet and delicious. You can stew soup with all kinds of meat and other ingredients according to your own preferences. The method is simple. The above three kinds of gastrodia elata stews are all delicious. There are many ways to make gastrodia elata, all of which are very good. You can go to my window if necessary.
Stewed carp with gastrodia elata is a good medicinal diet! This medicated diet can't resist fatigue. Gastrodia elata, Poria cocos and tangerine peel not only give full play to their functions, but also give off a unique fragrance. The soup is milky white, and the fish is soft and moist, which is extremely delicious. Ingredients: Rhizoma Gastrodiae, Poria, Pericarpium Citri Tangerinae and Carp.
Seasoning: ginger onion, salt, pepper, monosodium glutamate and sesame oil.
Exercise:
(1) Material preparation: Poria cocos must be mashed first to give full play to its medicinal effects. Wash the carp and remove the head and tail for later use.
(2) Fish stew: After the pot is hot, pour the oil, add ginger slices and shallots, stir-fry until fragrant, then put the fish head and tail in the pot, fry the yellowstone slightly on both sides, and pour in a bowl of water and a proper amount of salt. When the water boils, turn to low heat and stew for another five minutes. Put Poria cocos and Gastrodia elata into the pot in turn, cover the pot, and continue to simmer for 15 minutes. Put a little pepper, monosodium glutamate and sesame oil before cooking.
Tip: the peel is made of pickled orange peel, which has the effect of resolving phlegm and neutralizing moderate coke.
Poria cocos can invigorate qi and strengthen stomach. Insoluble in water, it needs to be mashed before use.
Stewed pig brain with gastrodia elata
Preparation materials: a pair of pig brains, 5 red dates, proper amount of medlar, gastrodia elata 10g, and proper amount of salt and pepper.
Exercise:
1. Wash the pig brain with clean water, unplug the bloodshot and wash off the peculiar smell;
2. Slice gastrodia elata after washing, and wash red dates and medlar;
3. Put the pig's brain, gastrodia elata, red dates and medlar together in a stew, add appropriate amount of water, cover the stew, put it in a pot, stew for two hours, season with salt and pepper, and serve.
Soak in warm water for one night, slice and stew chicken with it. It's delicious.
1. Put Gastrodia elata, bighead carp and ginger in a saucepan, add appropriate amount of water and stew in water.
2. Then add salt to taste.