The efficacy and function of gastrodia elata stewed pigeon is a home-cooked dish made of gastrodia elata and pigeon as the main raw materials. This meat is fresh and delicious. It is not only delicious and nutritious, but also has a certain curative effect on dizziness and numbness of limbs caused by migraine and hypertension.
1, relieve headache
Gastrodia elata has analgesic effect, especially for angioneurotic headache and cerebrovascular headache. Pigeons are flat in nature and have the effect of invigorating qi and removing blood stasis. Together, they can not only relieve pain, but also dispel essence, qi and spirit. So stewing pigeons with gastrodia elata can help treat migraine.
2. Enriching blood and nourishing blood
Pigeon meat contains some nutrients, which can promote the regeneration of hematopoietic cells in the body, thus supplementing symptoms such as anemia in the body. Gastrodia elata can promote blood circulation, so stewed pigeon with Gastrodia elata can enrich blood and nourish blood.
3. Prevention and treatment of hypertension
Gastrodia elata polysaccharide contained in Gastrodia elata can promote the production of endogenous vasodilators and inhibit the release of endogenous vasoconstrictors, thus lowering blood pressure. Pigeons also have the effect of lowering blood pressure, and the cholesterol content in pigeon meat is low. Therefore, the stewed pigeon with gastrodia elata has the function of lowering blood pressure and can be used as an auxiliary treatment for hypertension.
4. Improve immunity
Pigeons contain high levels of minerals such as calcium, iron and copper, as well as vitamins A and B, which can improve immunity. Gastrodia elata is rich in gastrodia elata polysaccharide, which has good free radical scavenging effect, can resist virus invasion, improve immunity, and thus strengthen the body and resist cold. Therefore, stewed pigeon with gastrodia elata can improve immunity.
Stewed pigeon with gastrodia elata is taboo 1, taboo group
Gastrodia elata is mild in nature and sweet in taste. It has the effects of clearing away wind, relieving spasm, calming liver, suppressing yang, expelling wind and dredging collaterals. Gastrodia elata is a good medicine for dizziness, but not everyone takes Gastrodia elata. According to the ancient records of Chinese medicine, Gastrodia elata should be used with caution in patients with body fluid deficiency, blood deficiency and yin deficiency. Therefore, before taking the stewed pigeon with gastrodia elata, it is best to consult a professional doctor whether it can be taken, so as not to cause physical discomfort.
2. Avoid putting too much gastrodia elata.
Gastrodia elata contains gastrodin, gastrodia elata polysaccharide, gastrodia elata aglycone and other effective components, which have sedative, analgesic, anticonvulsant and anti-inflammatory effects. Can be used for treating apoplexy, rheumatism, epilepsy, migraine and other diseases. Although it has high medicinal value, it should not be taken in excess. Taking more than 40 grams of Gastrodia elata may cause toxic reactions, and the usual dose is 3-9 grams.
3, allergic taboos
Gastrodia elata has certain toxic and side effects. If you have allergic symptoms such as chest tightness, dizziness, nausea and vomiting, accelerated breathing and itchy skin after taking Gastrodia elata, you should stop eating immediately, and those with severe symptoms should seek medical advice in time; In addition, people who are allergic to protein should also avoid eating pigeons, otherwise it will cause allergic symptoms, such as rash, itching, diarrhea and vomiting.
Stewed pigeon with gastrodia elata Ingredients: 2 pigeons, 1 gastrodia elata.
Accessories: a little salt, 6 slices of ginger, 8 grams of Lycium barbarum, and appropriate amount of water.
Practice:
1, wash gastrodia elata and soak it for a whole day.
2. After soaking, put gastrodia elata into a steamer and steam it 1 hour. If it is too hard, steam it for a while.
3. Take out the pigeon viscera, wash it and cut it into small pieces for later use.
4. After steaming, cut gastrodia elata into thin slices for later use.
5. Then pour an appropriate amount of water into the pot, add 3 slices of ginger, boil it with high fire, then scald it with water and take it out for later use.
6. Then pour the right amount of water into the saucepan, put the pigeons in, then put the ginger slices and gastrodia elata, boil them with high fire, and then slowly stew them with medium fire.
7. When stewing pigeons, wash the medlar for later use.
8. Stew the pigeon meat soft and rotten, and put it in medlar.
9. Add salt, stew for 5 minutes on medium heat and put it on a plate.