1) Stewed chicken with gastrodia elata
[Ingredients] 1 chicken (500) grams, 10 grams of gastrodia elata, and appropriate seasoning.
[Preparation method]
(1) After slaughtering the chicken, remove the feathers and internal organs and wash them.
(2) Wash and slice Gastrodia elata.
(3) Place Gastrodia elata in the belly of the chicken, add water to the pot and stew the chicken until it is cooked, add seasonings to taste and then eat.
[Efficacy] Extinguish wind, promote qi and activate blood circulation.
[Application] Treat physical weakness, postpartum blood deficiency and dizziness.
(2). Stewed pig brain with Gastrodia elata
[Materials] 15 grams Gastrodia elata and 1 pig brain.
[Preparation method]
(1) Wash and slice Gastrodia elata.
(2) Wash the pig brain.
(3) Put the pig brains and Gastrodia elata slices in an enamel basin and simmer until cooked.
〔Effects〕Qufeng, resuscitation, blood circulation, calming and nourishing.
[Application] Hypertension due to liver deficiency, arteriosclerosis, Meniere's syndrome, neurasthenia, dizziness and hemiplegia caused by cerebrovascular accidents.
(3) Gastrodia stewed pig brain 2
Gastrodia stewed pig brain is a commonly used nourishing food among the people.
[Efficacy] Dispelling wind, resuscitation, blood circulation, calming and nourishing.
[Indications] Hypertension, dizziness, neurasthenia, hemiplegia and speech impairment after cerebrovascular accident.
[Dosage and usage] Each time, use 10 grams of gastrodia elata, one pig brain (washed), appropriate amount of water, put it into a pot and simmer it until cooked.
[Notes] This recipe is available in all seasons. The pig brain must be fresh and can be used once a day or every other day. The effect will be effective after 3-4 times.
(4) Gastrodia steamed pig brain three pieces
Recipe: Gastrodia 10g pig brain 2 ginger 5g garlic 10g green onion 5g salt 5g Shaoxing wine 5g chicken soup 200ml
Production: 1. Beat the gastrodia elata into fine powder, remove the red glands and membranes from the pig brains, wash them, wash the ginger and garlic, slice them, and cut the green onions into flowers.
2. Place the pig brains in a steaming basin, add gastrodia powder, salt, ginger, onions, garlic and chicken stock.
3. Place the steaming basin containing the pig brains in a steamer and steam for 35 minutes.
How to eat: Eat 1 pig brain once a day.
Efficacy: calm the liver and calm wind, lower blood pressure. Patients with high blood pressure and wind and phlegm syndrome should take it.
(5) Gastrodia elata and carp
[Materials] 25g Gastrodia elata, 10g Chuanxiong, 10g Poria, 1 fresh carp (1.5kg), soy sauce, cooking wine, salt, Appropriate amount of MSG, sugar, pepper, sesame oil, green onion, ginger and water bean powder.
[Preparation method]
(1) Remove the scales, gills and internal organs of fresh carp, wash them and put them into a basin, cut Ligusticum chuanxiong and Poria cocos into large pieces, and use them for the second time Soak the rice in water, then put the Gastrodia elata into the rice water soaked with Chuanxiong and Poria cocos and soak it for 4-6 hours. Take out the Gastrodia elata and place it on the rice to steam thoroughly. Cut into slices and set aside.
(2) Put the gastrodia slices into the fish head and belly, place them in a basin, then add onions and ginger, add an appropriate amount of water, and steam for about 30 minutes.
(3) After steaming the fish, pick out the green onion and ginger. 蔔绻橛Minxiachuangsan?lt;br />[Efficacy] It calms the liver and calms wind, calms convulsions and relieves pain, promotes qi and activates blood circulation.
〔Application〕It is suitable for symptoms such as headache due to deficiency fire, black eyes and numbness in the limbs, neurasthenia, high blood pressure and dizziness.
(6) Roasted oxtail with Gastrodia elata
[Materials] 10 grams of Gastrodia elata, 2 oxtails, appropriate amounts of hen, elbow, scallops and seasonings.
〔Preparation method〕
(1) Put the hen and elbow into the pot and cook the soup, wash the gastrodia elata, put it into the pot and add water to steam it thoroughly, then slice it, and cut the oxtail into pieces. Chop it into joints, put it into a pot, add water, green onion, ginger and white wine and bring to a boil to remove the odor.
(2) Put the cooked hen, elbow and soup into the pot, then add the oxtail, ham, and scallops, adjust the color and flavor, and simmer for about 2 hours. When cooked, remove the oxtail Take it out, put the bones and meat neatly into the plate, then put the gastrodia slices on it, pick out the hen, elbow and other ingredients in the original juice, thicken it with starch, pour sesame oil, and pour it into the plate.
[Efficacy] It can dispel rheumatism, relieve pain, promote qi and activate blood circulation.
[Application] Treat dizziness, headache, rheumatic pain
(7), Gastrodia elata stewed squab
Medicinal materials: Gastrodia elata (10g), longan meat ( 5 grams), figs (2 pieces)
Ingredients: old hen meat (100 grams), lean pork slices (50 grams), old ginger slices (a little)
Production: 1 . Cook the old hen meat and lean meat slices; 2. Put all the ingredients together and simmer for 2-3 hours.
Gastrodia elata has the effect of relieving headaches, and the effect is excellent.
Nourishment level: medium
Dish name: Gastrodia fish head
Cuisine of Zhejiang cuisine
Features: calming the liver, calming wind, calming convulsions Relieves pain, promotes qi and blood circulation. It is suitable for symptoms such as headache due to deficiency of fire, black eyes, numbness of limbs, neurasthenia, high blood pressure and dizziness.
Ingredients
Gastrodia 25g Chuanxiong 10g Poria 10g 1 fresh carp (1500g) soy sauce, cooking wine, salt, monosodium glutamate, sugar, pepper, sesame oil, onion, ginger, water and bean powder in appropriate amounts
Production process
1. Remove the scales, gills and internal organs of fresh carp, wash them, and put them into a basin; cut Ligusticum chuanxiong and Poria cocos into large pieces, and soak them in rice water for the second time. Then put the Gastrodia elata into the rice water soaked with Chuanxiong and Poria cocos and soak it for 4 to 6 hours. Remove the Gastrodia elata and place it on the rice to steam thoroughly and cut into slices for later use. 2. Place the gastrodia slices into the fish head and belly, put the fish still in the basin, then add green onions, ginger and appropriate amount of water, and steam for about 30 minutes. 3. After steaming the fish, remove the green onions and ginger. In addition, boil water soybean powder, clear soup, sugar, salt, cooking wine, soy sauce, monosodium glutamate, pepper, and sesame oil to thicken it, and pour it on the gastrodia fish to serve.
Usage: Take with meals, 2 times a day.
(7) Pinellia Atractylodes and Tianma Decoction
Composed of 9 grams of Pinellia ternata, 9 grams of Gastrodia elata, 9 grams of Atractylodes, 9 grams of Poria, 6 grams of orange, 6 grams of licorice, and ginger. 6 grams, 3 jujubes.
Functions: Strengthen the spleen and remove dampness, resolve phlegm and calm wind.
It is mainly used to treat symptoms such as phlegm and fluid retention, excessive phlegm, palpitations, dizziness and headache.
This prescription is said in ancient books to be an agent for treating endogenous wind and phlegm. If phlegm is caused by dampness, Atractylodes macrocephala is mainly used to dry dampness and resolve phlegm. If dizziness is due to wind, take Gastrodia Ping to extinguish internal wind. The spleen is the source of phlegm, so pinellia, tuckahoe, tangerine, and licorice are used to nourish the spleen and qi, and resolve dampness and neutralize it. Ginger and jujube are also used to blend Yingwei.
Comments
1. This prescription is designed for dizziness caused by wind and phlegm. The key points of syndrome and treatment are dizziness, nausea, and white and greasy tongue coating. It should not be taken for liver and kidney yin deficiency and dizziness caused by insufficient qi and blood.
2. If the patient has excessive dampness and phlegm and the tongue coating is white and slippery, add Alisma and Guizhi to diuretic the dampness; if the patient has excessive liver yang, add Uncaria and ocher to subdue yang and extinguish wind. .
3. Patients with otogenic vertigo and neurological vertigo that are caused by wind phlegm and have the above syndromes can take this prescription in addition or subtraction according to the syndrome.
In short, this prescription mainly treats dizziness and dizziness caused by drinking water and phlegm-dampness, and the effect is good. It can be said to be a good prescription.
In addition, this recipe is also flavored on the basis of Erchen Decoction. On the basis of the original recipe for drying dampness and resolving phlegm, Atractylodes macrocephala, which strengthens the spleen and removes dampness, and Gastrodia elata, which calms the liver and calms wind, are added. Prescriptions for resolving phlegm and suppressing wind.
(8), Feilong Gastrodia
Recipe:
30g Gastrodia, 1 grass carp (about 1000g), 30g cooking wine, 4g salt, 3 grams of MSG, 10 grams of ginger, 15 grams of green onions, 20 grams of celery leaves, 3 carved radish or rose flowers.
Efficacy:
Quiet the wind and calm the fright. It is suitable for headaches due to head wind, numbness of limbs, and hemiplegia.
Preparation:
1. Soak Gastrodia elata in two swills of water (second rice washing water), 10 grams of Sichuan Juju, and 20 grams of Poria for 24 hours, then put Steam on rice, slice into slices, remove Chuanxiong and Poria cocos.
2. Remove the intestines, liver, scales and bones from the grass carp; cut the fish meat outwards and cut it into knives. Use the fins to make the dragon head, the fish tail to make the dragon tail, the carrots to make the dragon tongue, and the fish meat to make the dragon. Fish, dragon claws. Marinate the fish with salt, monosodium glutamate, cooking wine, and salt for 1 hour, then add ginger, green onions, and gastrodia elata, steam over high heat for 9 minutes, take it out, remove the ginger and green onions, and serve.
(9), Gastrodia elata and chicken wings
Ingredients:
5 chicken wings, 50 grams of Gastrodia elata, carrots, green peppers, soy sauce, sugar, Shaoxing wine, salt , MSG, pepper, onion, ginger and garlic in appropriate amounts.
Preparation method:
Soak the Gastrodia elata in rice swill for 4 hours; steam the Gastrodia elata in rice and slice it; wash and cut the chicken wings into pieces and braise them together with the Gastrodia elata slices (the method of braising is the same Same as normal cooking method).