Smilax glabra with astragalus membranaceus
Astragalus membranaceus is a kind of warm and sweet medicine, which has the effects of diuresis, promoting granulation, invigorating qi and consolidating exterior. Traditional Chinese medicine often uses it to treat qi deficiency and fatigue, edema and spontaneous sweating. The efficacy of Smilax glabra itself is detoxification and dehumidification, benefiting joints, treating various symptoms caused by stagnation of moisture, and assisting in conditioning muscle contracture, scabies, beriberi and so on. Rhizoma Smilacis Glabrae with Radix Astragali, pig bone and other materials can be stewed into soup, which can play a better role in invigorating spleen, benefiting qi and eliminating dampness. When making Rhizoma Smilacis Glabrae and Radix Astragali pig bone soup, it is necessary to wash the appropriate amount of Rhizoma Smilacis Glabrae and Radix Astragali first. Next, wash the prepared pig spine, chop it into pieces and fly water for later use. Finally, put all the ingredients together in the casserole, add appropriate amount of water, cook slowly with low fire until cooked and seasoned with salt.
Smilax glabra with dried tangerine peel
Pericarpium Citri Tangerinae is also a kind of medicine commonly used in traditional Chinese medicine with the function of eliminating dampness and strengthening spleen. Smilax glabra and Pericarpium Citri Tangerinae can play the roles of strengthening spleen and promoting diuresis, resolving phlegm, reducing blood fat and losing weight. In particular, these two things are combined to make tea, which is very suitable for some women to take. When making Smilax glabra and Chenpi tea, first clean these two things with cold water, and put them into a container, add a proper amount of boiling water in it, cover them and soak them for five minutes before taking them directly.
Smilax glabra with coix seed
Coix lachryma-jobi is a kind of food with the same functions of invigorating the spleen and removing dampness, and it is also a kind of rice that people in southern China usually eat. Cooking Rhizoma Smilacis Glabrae and Coicis Semen into porridge can also get the effects of eliminating dampness and strengthening spleen, and can also play a role in slimming and losing weight if taken frequently. The method of making Rhizoma Smilacis Glabrae and Coicis Semen porridge is also very simple, and the prepared Rhizoma Smilacis Glabrae and Coicis Semen are washed dry respectively. Then, put the job's tears in water for about two hours, then put them together in a pot, add a proper amount of water, boil them with a strong fire, and turn them into a small fire and stew them slowly until they are cooked and rotten. In addition, some rock sugar can be added to taste before cooking to improve the taste.
Second, the practice of Smilax glabra soup daquan
Stewed turtle with Smilax glabra
Ingredients: Smilax glabra, tortoise and ginger.
Seasoning: cooking oil, edible salt, soy sauce.
Practice:
1, first wash Smilax glabra and soak it for a while.
2. Put the turtle in a basin and pour it into hot water. After the urine is cleared, slaughter the head, claws and internal organs.
3. Put Rhizoma Smilacis Glabrae into the earthenware pot, and then add appropriate amount of water to decoct 1 hour.
4. Then add the turtle and ginger and cook for about 2 and a half hours.
5. Add proper amount of cooking oil and edible salt before cooking. If the taste is heavy, you can also add soy sauce or soy sauce to accompany the meal.
Stewed chicken with Smilax glabra
Ingredients: old hen, mung bean and Smilax glabra.
Seasoning: salt, cooking oil, light soy sauce.
Practice:
1, the old hen is washed and cut into large pieces.
2. Soak mung beans in water 1 hour and then wash them for later use.
3. Put a proper amount of water into the pot, then add the old hen, mung bean and Smilax glabra after boiling.
4, after the fierce fire is boiled, switch to slow fire for 2 hours, add salt and soy sauce to taste.
Pork bone soup with fresh Smilax glabra
Ingredients: Smilax glabra, pork bone and chopped green onion.
Seasoning: salt, soy sauce.
Practice:
1, after washing Smilax glabra, drain the water for later use.
2. Put the pig bones into the pot and stew for one hour, then add the washed Smilax glabra and cook for half an hour.
3. Add appropriate amount of salt and soy sauce for seasoning before cooking.
4. Finally, sprinkle with chopped green onion and skim off the oil slick, and a delicious Smilax and pork bone soup will be ready.