Traditional Chinese medicine believes that qi can promote blood circulation, blood can carry qi, and qi and blood breed each other. Qi deficiency means less blood, and less blood means qi deficiency, so it is generally a combination of qi and blood in TCM clinic (or called deficiency of both qi and blood). As the saying goes, medicine tonic is not as good as food tonic, and it is best to use food tonic for deficiency of qi and blood, but food tonic is expensive to persevere. Of course, you can also go to see a Chinese doctor and take some proprietary Chinese medicine or soup to recuperate, which may be effective faster.
Here are some simple common dietotherapy prescriptions for you, which are relatively simple and can be done at home. Pay more attention to conditioning in your diet.
1, stewed trotters with angelica
Ingredients: two trotters, 50 grams of angelica, onion, ginger, cooking wine, pepper, salt and so on.
Method: Wash pig's trotters, cut them into large pieces, boil them in boiling water for two minutes, remove their fishy smell and take them out. Then add water to the pot, boil the trotters, add proper amount of Angelica sinensis and seasoning, boil with strong fire, and cook with slow fire until the trotters are cooked and rotten.
2. Steamed ginseng chicken
Raw materials: ginseng 1 5g, hen1only, ham10g, water-borne magnolia tablets10g, water-borne mushrooms15g, and appropriate amounts of refined salt, monosodium glutamate, onion, ginger and chicken soup.
Production: after the hen is slaughtered, it is depilated to clean its internal organs, scalded in a boiling pot and washed with cold water; Slice ham, magnolia slices, mushrooms, onions and ginger; Boil ginseng with boiling water, steam in a cage for 30 minutes, and take it out; Cleaning hens, putting them in a pot, adding ginseng, ham, magnolia slices, mushrooms, onions, ginger, refined salt, cooking wine and monosodium glutamate, adding chicken soup (submerged chicken), putting them in a cage, and steaming them on a big fire until they are cooked thoroughly; Put the steamed chicken in a big bowl, chop up the ginseng, put it on the chicken with turkey legs, magnolia slices and mushrooms, pour the soup of steamed chicken in a spoon, boil it, skim the foam, adjust the taste and pour it on the chicken.
3, Guishen yam pork loin
Raw materials: angelica10g, codonopsis pilosula10g, yam10g, 500g of pork loin, soy sauce, vinegar, shredded ginger, minced garlic and sesame oil.
Production: cut the pork loin, remove the fascia gland, wash it and put it in an aluminum pot; Putting Radix Angelicae Sinensis, Radix Codonopsis and Rhizoma Dioscoreae into gauze bag, tying the mouth tightly, and putting into aluminum pot; Add an appropriate amount of water to aluminum pot, stew until the pork loin is cooked, take out the pork loin, cool it, cut it into thin slices and put it on a plate; Mix soy sauce, vinegar, shredded ginger, minced garlic and sesame oil with pork loin slices and serve.
4, spiced beef
Raw materials: 2500g of beef, 90g of salt, 24g of sugar, 60g of red soy sauce, 2 pieces of ginger, 3 scallions, and appropriate amounts of cooking wine, fennel, cinnamon and Redmi juice.
Production: Select the whole lean meat at the elbow of cattle, cut it straight according to the muscle fiber with a knife, cut it into pieces of about 500 grams, and then poke rows of knife holes with the root of the knife and poke it all around. Sprinkle a little salt on the board first, put the meat on it and rub it repeatedly until the salt particles dissolve (commonly known as sweating), then marinate it in the tank for 3 ~ 4 days (one day in summer), and turn it over several times until the meat is red, hard and fragrant; Add a proper amount of water to the pot, boil it with high fire (more water), put in the meat, turn it up and down several times, take it out and scrub it clean; Put a pot mat at the bottom of the pot, put beef pieces on the mat, add fennel, cinnamon, onion, ginger, cooking wine, white sugar, soy sauce and Redmi juice, and boil them on a big fire. When the beef turns red, add white soup to drown the beef, add a proper amount of salt, taste it, cover it and boil it, then simmer for about 2 hours on a low fire, and then take it out when chopsticks can poke into the beef.
5. Litchi meat
Raw materials: 300g of pork leg, fresh litchi (clean)100g, egg whites of 2 eggs, 25g of water starch, 60g of white sugar, 30g of white vinegar, one drop of edible red pigment, appropriate amounts of refined salt and cooking wine, and vegetable oil1000g (actual consumption is 50g).
Production: Cut the pork leg into 2 pieces, break it loose with the back of a knife, then cut it into square pieces (24 pieces), add salt, a little edible red pigment, egg white and water starch15g, and mix well for later use. Cut fresh litchi meat in half; Put vegetable oil in a hot pot, when the oil is 60% to 70% hot, fry the pork leg pieces in the oil pot until they are cooked inside and crispy outside, and take them out. Pour out the oil in the pot, add cooking wine, water100g, white sugar, white vinegar and refined salt, thicken with water starch, pour in the fried meat and fresh lychee meat, and pour in a little cooked oil.
6. Roasted trotters with peanuts and dates
Raw materials: trotters1000g, peanuts (with skins)100g, 40 Chinese dates, 25g of cooking wine, 60g of soy sauce, 30g of sugar, 20g of shallots, 0g of ginger10g, a little of monosodium glutamate, pepper, anise and fennel.
Production: put peanuts and jujubes in a bowl, wash them with clear water and soak them; Wash the hair of pig's trotters, cook them for four times, take them out and mix well with soy sauce; Put the oil in the pan, heat it to 70%, fry the trotters until they are golden, take them out, put them in a wok, add clean water, add the prepared peanuts, dates and seasonings at the same time, boil them and stew them with low fire.