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How to eat the best cooked rhizome Cooked soup, porridge, soak in wine!
1 Cooked rhubarb in soup

Ingredients: 200 grams of winter melon, 300 grams of keel bone (pork spine), 30 grams of ripe ground, salt in moderation.

1, the winter melon, keel bone, cooked ground washed.

2, keel bone chopped, blanch blood.

3, winter melon cut into pieces and spare.

4, the keel bone, cooked ground into the stew pot.

5, add the right amount of water, high heat stew open.

6, turn the fire to simmer for about 1 hour, add winter melon.

7, until the winter melon stew, and then seasoned that is complete.

2 cooked rhubarb porridge

Ingredients: 15 grams of cooked rhubarb, 50 grams of round-grained rice, rock sugar.

1, cooked ground cut into slices, put into the pot.

2, add about 500 milliliters of water, boil over high heat.

3, and then change to a small fire to cook for about 20 minutes, filter the dregs, take the medicinal juice.

4, polished round-grained rice, add the juice and the appropriate amount of water to cook porridge.

5, porridge cooked add rock sugar, and then cook for a few moments.

3 Cooked rhizome wine

Ingredients: 120 grams of cooked rhizome, 60 grams of wolfberry, 1500 milliliters of white wine.

1, the cooked rhizome chopped, wolfberry mashed, wrapped in a cloth bag.

2, pour white wine into the wine altar.

3, put the medicine bag, seal, shake well.

4. Leave it in a cool and dry place and shake it once a day.

5, about 15 days to drink.

6. 15-20 ml at a time, 2-3 times a day.

4 Cooked dihuang boiled water

1, take about 10-15 grams of cooked dihuang.

2. Put cooked dihuang in a casserole.

3, add an appropriate amount of water and boil it over high heat.

4, and then change the small fire decoction for about 30 minutes.

5. Allow to cool slightly and drink.

6. Take 2-3 times a day.