Insufficient Qi and blood are Qi deficiency and blood deficiency in traditional Chinese medicine. Insufficient Qi and blood will lead to a decrease in organ function and cause premature aging. Qi deficiency means that the functions of the organs are declining and the ability to resist disease is poor. Symptoms of Qi deficiency include aversion to cold, cold limbs, spontaneous sweating, dizziness, tinnitus, listlessness, fatigue, palpitations, shortness of breath, and developmental delay. Blood is the red liquid flowing in the meridians. The more popular term for anemia is lack of blood. Symptoms of blood deficiency include dull and chlorotic complexion, dry skin, withered hair, cracked nails, blurred vision, numbness of hands and feet, insomnia and dreaminess, forgetfulness, palpitations, and mental confusion.

Traditional Chinese medicine believes that qi can promote the circulation of blood, and blood can carry qi. It is due to Qi deficiency and insufficient Qi and blood).

As the saying goes, medicinal supplements are not as good as dietary supplements. It is best to use dietary supplements for deficient qi and blood. However, dietary supplements are important to persevere. Of course, you can also see a Chinese medicine doctor and take some proprietary medicines or decoctions for conditioning. It may work faster. Below I will introduce to you some simple and commonly used dietary remedies, so that you can pay more attention to your daily diet.

Stewed pig trotters with angelica root

Ingredients: two pig trotters, 50 grams of angelica root, appropriate amounts of onions, ginger, cooking wine, Sichuan peppercorns, salt, etc.

Preparation method: Wash the pig's trotters and cut them into large pieces, boil them in boiling water for two minutes to remove the fishy smell, and remove them. Then add water to the pot and bring to a boil, add the pig's trotters, add angelica root and an appropriate amount of seasonings, bring to a boil over high heat, then simmer over a slow fire until the pig's trotters are cooked and tender.

Steamed Ginseng Chicken

Ingredients: 15 grams of ginseng, 1 hen, 10 grams of ham, 10 grams of steamed magnolia slices, 15 grams of steamed shiitake mushrooms, refined salt, MSG, green onions , ginger, and chicken soup in appropriate amounts.

Preparation: Slaughter the hen, remove the feathers and remove the internal organs, blanch it in a pot of boiling water, and wash it with cold water; slice the ham, magnolia slices, mushrooms, green onions, and ginger; cut the ginseng into slices. Soak in boiling water, steam for 30 minutes and take out; wash the hen, put it in a basin, add ginseng, ham, magnolia slices, mushrooms, green onions, ginger, refined salt, cooking wine, MSG, add chicken stock (submerge the chicken) , put in a cage, steam over high heat until cooked; put the steamed chicken in a large bowl, chop the ginseng, put it with ham, magnolia slices, and mushrooms on the chicken, pour the steamed chicken soup into a ladle, and bring to a boil , skim off the foam, adjust the taste, pour it on the chicken and serve.

Guishen Yam Pork Loin

Ingredients: 10 grams of Angelica sinensis, 10 grams of Codonopsis pilosula, 10 grams of yam, 500 grams of pork loin, soy sauce, vinegar, shredded ginger, garlic, and sesame oil. Just the right amount.

Production: cut the pork loin, remove the fascia and glands, wash it, and put it into an aluminum pot; put the angelica root, dangshen, and yam into a gauze bag, tie the mouth tightly, and put in the aluminum pot. In the pot; add an appropriate amount of water to the aluminum pot, stew until the pork loin is cooked, take out the pork loin, cool it, cut it into thin slices, and place it on a plate; mix the soy sauce, vinegar, shredded ginger, garlic, sesame oil, etc. with the pork Mix the kidney slices and serve.

Spiced beef

Ingredients: 2500g beef, 90g salt, 24g sugar, 60g red soy sauce, 2 pieces of ginger, 3 green onions, cooking wine, fennel, cinnamon , red rice juice in appropriate amounts.

Production: Use the whole lean meat from the ox elbow, cut it straight according to the muscle fiber with a knife, then cut it into pieces of about 500 grams, then poke rows of holes with the root of the knife and poke them on all sides. arrive. Sprinkle a little salt on the board, place the meat on it and rub it repeatedly until the salt particles melt (commonly known as sweating), then marinate it in a vat for 3 to 4 days (one day in summer), and turn it several times. Marinate until the meat is red, hard and fragrant; add an appropriate amount of water to the pot, bring to a boil over high heat (more water is needed), add the meat pieces, turn up and down a few times, take them out and wash them clean; put a pot pad on the bottom of the pot and put the beef on it Add fennel, cinnamon, green onion, ginger, cooking wine, sugar, soy sauce and red rice juice, bring to a boil over high heat, until the beef turns red, then add white soup to cover the beef, add an appropriate amount of salt, taste it, Cover and bring to a boil, then simmer over low heat for about 2 hours. When the beef can be pierced with chopsticks, take it out. After it cools down, slice it transversely according to its muscle fibers.

Lychee meat

Ingredients: 300g pork leg meat, 100g fresh lychee meat (net), 2 egg whites, 25g water starch, 60g white sugar, 30g white vinegar Gram, one drop of edible red coloring matter, appropriate amounts of refined salt and cooking wine, 1000 grams of vegetable oil (actual consumption: 50 grams).

Preparation: Cut the pork leg into 2 pieces, knock it loose with the back of a knife and cut into square pieces (24 pieces), add salt, a little red food coloring, egg white, 15 grams of water starch, mix Mix well and set aside. Cut the fresh lychee meat in half; heat a pan and add vegetable oil. When the oil is 60 to 70% hot, fry the pork leg meat piece by piece until it is cooked inside and crispy outside. Remove it from the pan. Pour it away, add 100 grams of cooking wine, water, white sugar, white vinegar, refined salt, and water starch to thicken it. Pour in the fried meat and fresh lychee meat and mix well. Drizzle with a little cooked oil, remove from the pot and serve on a plate.

Roasted pig's trotters with peanuts, jujubes

Ingredients: 1000g pig's trotters, 100g peanuts (with skin), 40 jujubes, 25g cooking wine, 60g soy sauce, 30 grams of white sugar, 20 grams of green onions, 10 grams of ginger, a little each of MSG, Sichuan peppercorns, star anise, and cumin, and an appropriate amount of salt.

Preparation: Place peanuts and jujubes in a bowl, wash and soak them with water; wash the pig's trotters, cook them until cooked, take them out, and mix well with soy sauce; put oil in the pot and heat it up When the heat is 70%, fry the pig's trotters until golden brown, take them out, put them in a wok, pour in water, add the prepared peanuts, jujubes and seasonings, bring to a boil and simmer over low heat.

Shrimp and fish skin

Ingredients: 300 grams of fish skin, 100 grams of fresh sea shrimp, 10 grams of shredded cooked ham, egg white, cooking wine, refined salt, monosodium glutamate, scallions, Appropriate amounts of ginger juice, water starch, cooked lard, and chicken soup.

Preparation: Cut the fish skin into 6 cm long and 3 cm wide pieces, put them in a boiling water pot and weld them to remove the fishy smell and take them out; wash the fresh shrimps and put them in a bowl, add refined salt, Mix an appropriate amount of egg white with bamboo chopsticks in the same direction until it becomes sticky. Add MSG and a small amount of water starch and mix well. Leave it for 2 to 3 hours to make it swell; heat the wok, add cooked lard, and heat it until it is 40% hot. At this time, pour the shrimps into the pot, use chopsticks to divide them, pour into a colander to drain the oil, and put it into a bowl for later use; leave the oil in the pot and stir-fry the green onions until fragrant, add wine, ginger juice, and chicken soup. After the soup is whisked, take out the green onions, pour the fish skin into the pot, add salt and mix well. After the soup boils, add MSG, remove from the pot and put it into a bowl, sprinkle with shrimps, drizzle with chicken oil, and sprinkle with shredded ham. become.

Danggui and Astragalus Black-bone Chicken Soup

Ingredients: 250 grams of black-bone chicken, 15 grams of Angelica and 20 grams of Astragalus.

Preparation: Wash the black-bone chicken, cut into pieces, wash the angelica and astragalus, put them together in an earthen pot, add an appropriate amount of water, and cook over a slow fire. Season to taste and serve.

Efficacy: Tonify both qi and blood, strengthen the kidneys and regulate essence. It is suitable for those with menstrual disease, insufficient qi and blood, and kidney deficiency. Symptoms include irregular menstrual periods, light menstrual volume and pale color, fatigue and shortness of breath, excessive dreams and insomnia, dizziness, soreness in the back, and pale complexion.