-Medicinal Snacks

Pepper Pork Belly Chicken

Traditional stewed chicken with pepper seasoning, the fresh and sweet chicken reveals a slightly spicy taste, and the taste is strange.

Efficacy: Warming and dispersing cold, strengthening the spleen and appetizing

Pork floss, eggs and spinach

Poach red, yellow and green colors in a pot, not only The color matching is a lot of work, and the taste is also quite good.

Efficacy: Promoting body fluids and blood, lowering blood pressure, and clearing the stomach

Pork loin with yam and yam

A dish with the strongest medicinal color, starting from the raw materials The combination of traditional Chinese medicine is very particular, but it doesn't taste too much like medicine.

Efficacy: Nourishing blood, replenishing qi, and tonifying the kidneys

Guozi Gastrodia and Pig Brain

The most common stew ingredient, adding Gastrodia elata, is very suitable for frequent brain use Excessive consumption.

Efficacy: Nourish the brain and dispel wind

Steamed Partridge with Lotus Flavor

An ordinary steamer dish, but the chef added some Chinese medicinal condiments to make it more It has a unique flavor.

Efficacy: Nourishing the lungs, resolving phlegm and relieving cough

Stewed teal with snails

Use washed snail slices, add teal, and stew for 3 seconds The soup for about an hour can have the effect of nourishing yin and replenishing the kidneys, without drying it out.

Stewed Fish Head with Chuanxiong and Angelica Angelica

Ligusticum Chuanxiong and Angelica Angelica can nourish blood, dispel wind, dispel cold and relieve pain. Stewed with large fish heads, it is good for fighting colds and relieving headaches.

Stewed Chicken with Scallop and Flower Mushrooms

The scallops from the sea nourish qi, and the nourishment of the flower mushrooms mutually promotes each other, and has the effect of replenishing qi, nourishing yin, tonifying the kidneys and protecting the liver.

Ganoderma lucidum stewed with pig yuzhan

Ganoderma lucidum stewed with pig yuzhan. Ganoderma lucidum and pig yuzhan can not only replenish deficiency and moisturize the lungs, but also improve the body's immunity. This soup is most suitable for people with poor physical fitness to drink regularly.

There are many raw materials on the market that can be used to make nourishing soups, but not all of them are suitable for consumption in autumn and winter. Because the climate in autumn and winter is dry, dry mouth, dry lips, dry cough, dry skin, etc. are prone to occur, and lung damage can lead to colds, bronchitis and other diseases. Therefore, improper diet can easily damage the spleen and stomach, causing indigestion, dysentery, diarrhea and other gastrointestinal diseases. Therefore, the principle of nourishing yin and moisturizing the lungs should be followed when taking supplements in autumn and winter. Eat more foods that nourish yin and moisturize dryness, produce fluids to quench thirst, and calm lung qi. The raw materials used in nourishing soups should be watercress and duck kidney, mulberry apricot and pig lung, kelp and lean meat, ginkgo barley and tripe, chicken bone grass and pig henglan, etc.

Nourishment soup is a kind of dietary supplement. It has the characteristics of fresh taste, mellow taste, no dry mouth after consumption, strong pertinence, and obvious effect. It can achieve the purpose of health care while enjoying delicious food. However, the efficacy varies from person to person. People of different genders, ages, and health conditions can choose soups that suit them for conditioning and nourishing. Only by knowing your own body constitution and taking what you need can you achieve good tonic effects. At the same time, Boss Jiang also suggested that it is best to replace tea with water before consuming nourishing soup, because the effect of tea may conflict with the medicinal diet, and the tonic effect will not be so obvious.

“Soup making” VS “Stewing soup”

The cooking method should also be different according to the taste you like. There are two different types of nourishing soup: “making soup” and “stewing”. The principle of cooking method is to put the pot directly on the fire to simmer, while stewing is to steam and cook in a water-separated manner; making soup will make the soup water less and less, making the ingredients softer, while stewing the soup will keep the original juice, clear and clear. Not cloudy. Generally speaking, whether it is "baked" or "stewed", it must be cooked for more than 3 hours, and it is best to eat it within 24 hours, which not only ensures its delicious taste but also allows its nutrients to be fully absorbed, and its efficacy can be Fully brought out.

It is said that while supplementing with soup, if supplemented with medicinal food and side dishes, the tonic effect will be better. This type of dishes is mainly natural and highly nutritious food, with food and Chinese medicine as seasonings. Most of the traditional Chinese medicines are selected to be mild and warming, and are specially prepared. It not only maintains the nutritional content and delicious taste of the raw materials themselves, but also maintains its nourishing and effective ingredients. As long as you understand the efficacy of the medicated diet itself and choose according to your own constitution, whether it is cooked into dishes, or made into pastries, pasta, porridge, etc., you can obtain the auxiliary conditioning effect of the medicated diet. , a hen black-bone chicken, clean it, put it in boiling water, pick it up and put it into a stew pot (because the naked body of the black-bone chicken is a bit scary, I won’t take pictures of it to disgust everyone).

2. 50g ginseng, 20g angelica, 50g astragalus, 30g dangshen, 20g lotus seeds, 50g yam, 30g lily, 50g Yiren, 30g red dates, 10g wolfberry, Wash them all.

Method:

1. Put the boiled chicken into the stew pot, add almost full pot of water, bring to a boil over high heat, add ginseng, angelica root, astragalus root, Codonopsis pilosula and lotus seeds. After boiling, beat off the foam, cover and simmer over low heat for half an hour.

2. Add yam, lily and Yiren, cover and continue cooking.

3. After simmering for an hour and a half, add an appropriate amount of salt, then add red dates and wolfberries, cover and simmer for another half an hour.

4. Boil until tender, then remove from the pot and pour into a soup bowl. Serve. As for the chicken, it will become tender after two hours of cooking. However, it is best to use old hens for making soup.