Although Amomum villosum is a traditional Chinese medicinal material, its main functions are to reduce dampness and stimulate the appetite, warm the spleen and stop diarrhea, regulate qi and relieve miscarriage. However, in terms of diet and health care, the application of amomum villosum should not be underestimated! Adding a little Amomum villosum to daily dishes not only makes the flavor different, but also greatly enhances the health care effect! Next, let’s learn how to make spring Amomum villosum!

1. Spring Amomum Spare Ribs Soup

Ingredients: 300g of pork ribs, 50g of spring Amomum villosum, appropriate amount of oil, appropriate amount of salt, appropriate amount of wolfberry, appropriate amount of red dates, appropriate amount of Codonopsis pilosula, appropriate amount of astragalus.

Method: Prepare all the required medicinal materials: wolfberry, red dates, amomum villosum, Codonopsis pilosula, and astragalus. Cut the ribs into large pieces and clean them.

Put the chopped ribs into cold water and blanch them (that is, take the ribs out after the water boils). Use the back of a knife to pat open the spring Amomum villosum. Pour an appropriate amount of water into the casserole and add the blanched ribs. Clean all the medicinal materials and pour them into the pot. Cover the pot, bring to a boil over high heat, then reduce to low heat and simmer for 1.5 hours. Just turn off the heat and add salt to taste before drinking.

Tips: The purpose of blanching the ribs is to make the soup water cleaner. The spring Amomum villosum should be broken open with a knife, so that the soup will be more flavorful. Add salt after turning off the heat, do not add salt early.

2. Spring Amomum Steamed Chicken

Ingredients: 15 grams of Amomum villosum, 500 grams of chicken, 10 wolfberries, onions, ginger, salt, and Shaoxing wine.

Method: Chop the chicken into pieces, blanch it in a pot and remove the blood foam. There are about ten grains of Amomum villosum, crushed and preferably ground into powder. Pour the blanched chicken into the steam pot, then add onions, ginger, salt, Shaoxing wine, and wolfberry. Finally, sprinkle the ground amomum seeds evenly. Then put it in a steamer and steam it for half an hour

Tips: dry amomum villosum (or amomum villosum powder) is best ground into powder. You can wrap it in cloth and use a hammer or the like. Crush them into pieces or use a food processor to grind them into pieces.