Eucommia ulmoides is sweet in taste and warm in nature. It can nourish the liver and kidneys, strengthen muscles and bones, and prevent miscarriage. Produced in Sichuan, Yunnan, Guizhou, Hubei and other places. Peel and scrape the skin from April to June, stack until the inner skin turns purple-brown, then dry in the sun, cut into pieces or shreds, and stir-fry in salt water. The consumption method of Eucommia ulmoides is 10~15g per day, which can be decoctioned, soaked in wine, made into tea, or added to dishes. It can also be used as a dietary therapy:

1. Braised pork loin with Eucommia ulmoides: 10g Eucommia ulmoides, 1 pig kidney. Cut the pig kidney open, remove the fascia, wash it, and cover it with pepper and salt; grind Eucommia ulmoides into powder, add it to the pig kidney, wrap it in lotus leaves, and cook it.

2. Stir-fried sheep kidney with Eucommia ulmoides: 15g of Eucommia ulmoides, 6g of Schisandra chinensis, 2 pieces of sheep kidney. Add Eucommia ulmoides and Schisandra chinensis to boil in water to get thick juice; cut open the sheep kidney, remove the fascia, wash it, cut it into small pieces and put the kidney flowers in a bowl, add the juice and gordon powder and mix well, stir-fry in oil until tender and cooked, add salt, ginger, Onions and other condiments.

3. Eucommia parasitic tea: Eucommia ulmoides and locust tea are divided into equal portions. ***Grind into a coarse powder. 10g each time, soak in boiling water and drink.