Atractylodes macrocephala10g, Carassius auratus10g, japonica rice 30g, and proper amount of sugar.

2. Practice:

Remove impurities from crucian carp, wash and slice. After cleaning Atractylodes macrocephala, decoct to get juice 100 ml, and then cook fish and japonica rice into porridge. When the porridge is ready, add the medicinal juice and mix well. Add sugar to taste.

Baizhu Wuhua porridge 1, ingredients:

300 grams of pork tripe, 60 grams of japonica rice, 60 grams of Atractylodes macrocephala, 3 grams of salt, and 0/0 gram of onion/kloc.

2. Practice:

Wash the pork belly, put Atractylodes macrocephala into the pork belly, then add a proper amount of water to the casserole and cook until the pork belly is cooked and the soup is thick. Wash the polished rice and put it into pork belly soup to cook porridge. After the porridge is cooked, add some salt and chopped green onion to taste.

Baizhu Fuling chicken soup 1, ingredients:

5g of Atractylodis Rhizoma, 5g of Poria, 5g of Radix Paeoniae Alba, 3g of Glycyrrhiza uralensis Fisch, 500g of chicken wings, 0g of Lycium barbarum10g, 50g of mung beans. Appropriate amount of seasoning salt, 3 slices of ginger, water 12 cup.

2. Practice:

Wash the chicken wings and cut them into pieces. Add boiling water to the pot and bring to a boil. Add chicken wings and blanch thoroughly. Remove the floating foam and take it out. Wash other raw materials. Add water to the casserole and bring to a boil. Put all the ingredients in high fire for 20 minutes, and then turn to low fire for 2 hours. Skim off the oil slick and season with salt.

Atractylodes macrocephala Chen Pizhou 1, composition:

50g of rice, atractylodes macrocephala 10g, 5g of dried tangerine peel, and proper amount of sugar.

2. Practice:

Get the materials ready. Wash Atractylodis Rhizoma and Pericarpium Citri Tangerinae with clear water, and soak the washed rice with clear water. Put Atractylodis Rhizoma and Pericarpium Citri Tangerinae into a small gauze bag, put them into a casserole, add enough water, bring them to a boil with high fire, and then turn to low heat for 30 minutes. Finally, add rice and simmer on low heat until the porridge is cooked and the rice is rotten and flowering. Those who are afraid of suffering can also add some sugar.

Bai Zhu Chen Bao fish soup

1, component:

640 grams of fish, 40 grams of Atractylodes macrocephala, 8 grams of dried tangerine peel, 4 grams of ginger and 4 grams of salt.

2. Practice:

Wash fish (Misgurnus anguillicaudatus), remove intestines, cut into pieces, wash Atractylodis Macrocephala, soak dried tangerine peel and scrape it white, wash ginger and shred it, put it in a pot, add appropriate amount of water, boil it with strong fire, add fish meat, slow fire for 2 hours, and season it to drink.

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