How to eat fresh gastrodia elata 1, fresh gastrodia elata lamb liver porridge
The raw materials are fresh gastrodia elata150g, sheep liver 60g, onion 30g and rice100g.
Production method: the mutton liver is cooked with clear water and then diced, rice is ground into fine powder, and onion is cut into rice for later use. Put the right amount of oil in the pot, heat it to 60%, add the onion rice, stir-fry and add 2000 grams of water. Rice noodles are made into paste with cold water. After the water is boiled, add fresh Gastrodia elata, diced sheep liver and refined salt, and cook into porridge.
Nourishing the liver, improving eyesight and treating dizziness.
2, gastrodia elata boiled eggs
Efficacy: Treating headache and dizziness.
Formula: fresh gastrodia elata 60g, 3 eggs, water1000g. Slice fresh gastrodia elata into a pot, boil in water for 30 minutes, and then add eggs to cook.
Usage: once a day or every other day.
3, gastrodia elata, medlar boiled pig brain
Efficacy: It has a certain auxiliary therapeutic effect on dizziness and headache caused by concussion sequelae.
Formula: fresh gastrodia elata 1.00g, medlar 1.5g, and 2 pairs of pig brains. Decoct fresh Rhizoma Gastrodiae slices and Fructus Lycii in water 1 hour, and cook in the cleaned pig brain.
Usage: once a day or every other day.
4. Stewed pigeon with gastrodia tuber and yam
Efficacy: It has the effects of nourishing liver and kidney, invigorating stomach and spleen, invigorating qi and lung, nourishing kidney and fixing essence. Can be used for treating weakness, impotence, premature ejaculation, diabetes, women's blood deficiency, irregular menstruation, amenorrhea, headache, dizziness, etc.
Formula: fresh gastrodia elata, fresh yam and onion each 65438 000g, young pigeons 4, pork 250g, cooked pork belly slices and kidney flowers 250g, fresh mung bean vermicelli, lettuce and lotus root each 65438 050g, dried bean curd 200g, ginger slices 25g, cooking wine 35g and refined salt 65438. Put the pressure cooker on fire, add chicken soup, Rhizoma Gastrodiae, Rhizoma Dioscoreae, squab, ginger slices, pork, lotus root slices, dried bean curd, cooking wine, pepper, salt and scallion, boil, skim the floating foam, add valve pressure 1 0 minute, stop fire and cool down, then add other raw materials and chicken essence, and then boil, and serve.
Usage: Eat meat and drink soup.
The effect of fresh gastrodia elata is sweet and flat; Entering the liver meridian; Calm the liver, calm the wind and stop spasm. Used for headache, dizziness, numbness of limbs, convulsion, epilepsy and tetanus.
1, calming liver and calming wind: Gastrodia elata can nourish blood and calm wind. It can be used for treating headache and dizziness caused by blood deficiency and liver wind movement, and can also be used for infantile convulsion, epilepsy and tetanus.
2. Prevention and treatment of cardiovascular diseases: it can increase cerebral blood flow, reduce cerebrovascular resistance, slightly contract cerebral blood vessels and increase coronary blood flow.
3, lowering blood pressure: can lower blood pressure, slow down the heart rate, and have a protective effect on myocardial ischemia. Gastrodia elata polysaccharide has immune activity.
4, expelling wind and relieving pain: used for dizziness, headache, numbness of limbs and hemiplegia caused by wind phlegm. Gastrodia elata is suitable for dizziness caused by internal wind. There are three kinds of headaches caused by internal wind: first, hyperactivity of liver yang, with symptoms: headache and dizziness at the same time; Second, phlegm is blocked in the middle, showing symptoms: I often feel my head is heavy; Third, patients with kidney deficiency, symptoms: headache and dizziness with symptoms of memory loss. Gastrodia elata is not suitable for headache and dizziness caused by cold.
Gastrodia elata 1 How to eat, the efficacy of Gastrodia elata bamboo tube porridge
Raw materials:
Gastrodia elata 10g, japonica rice 10g, bamboo juice 30g, and proper amount of sugar.
Cooking method:
Soak Gastrodia elata, cut into thin slices, add water to cook porridge with japonica rice, and add bamboo juice and sugar to serve.
How and how much to eat:
1 take porridge and gastrodia elata tablets twice a day.
Function:
Calming the liver and calming the wind, clearing away heat and resolving phlegm.
Scope of adaptation:
It is suitable for epilepsy with liver wind and phlegm heat (dizziness, headache, chest tightness, fatigue, upset and irritability before the attack, sudden fainting, unconsciousness, convulsions and spitting during the attack, and normal after waking up).
Raw materials:
Comprise gastrodia elata 10g, 2 oxtails, hen, elbow and scallop seasoning.
Production method:
Cook hens and elbows in the pot. Wash gastrodia elata, put it in a jar, add water, steam thoroughly and slice it. Chop oxtail according to joints, add water, onion, ginger and white wine and boil in a pot to remove its odor. Put the cooked hen, elbow and soup into the pot, then add oxtail and shellfish, adjust the taste, and simmer for about 2 hours. After cooking, remove the oxtail, remove the bones and leave the meat, put it neatly in the plate, then insert the dried hemp slices, pick out the hens, elbows and other materials in the original juice, thicken it with starch and pour a little sesame oil.
2. The efficacy of gastrodia elata and eel hotpot
Treatment method:
Cleaning Rhizoma Gastrodiae, and steaming in a steamer; After the eel is slaughtered, it is cut open from the back, boneless and intestines removed, head and tail cut off, and cut into small pieces 6-8 cm long; Pork tenderloin is obliquely cut into large slices according to muscle fiber lines; Coding with a thin layer of water starch; Soak pig heart in water, take it out and cut it into thin slices; Scrape the rough skin of lotus root and slice it; Wash Pleurotus ostreatus, tear it into small flowers, and drain the floating water.
Put the above raw materials into a plate and surround the hot pot for later use. Put the wok on fire, add oil to 40% heat, add Jiang Mo and stir-fry until fragrant, add fresh soup to boil, skim off the floating foam, add gastrodia elata slices and steamed gastrodia elata juice, and add cooking wine, refined salt, pepper and monosodium glutamate. Scoop it into a hot pot and bring it to a boil. You can eat it directly, or you can make a seasoning plate with sesame oil, refined salt, monosodium glutamate and vinegar, and each person 1 plate is dipped in it.
Features:
The soup is rich and delicious, and the eel is smooth and tender, which has the effects of expelling wind and promoting blood circulation, strengthening yang and tendons, and strengthening the body.
Efficacy analysis:
Eel is sweet and warm, enters the liver, spleen and kidney meridians, and has the effects of tonifying deficiency, expelling wind and dampness, and strengthening bones and muscles. Compatible with Gastrodia elata, it can be used to treat dizziness, lumbago and leg pain and intractable rheumatism caused by qi-blood deficiency and qi-blood stagnation.
Precautions:
Dead eels are inedible because they contain a lot of histamine in their bodies, which makes them easy to be poisoned. It's best to kill the eel alive without removing the blood.
3. Effect of Gastrodia elata Stewed Carp
Cooking method:
Scales, gills and internal organs of fish are removed, washed and put into pots. Cutting Rhizoma Chuanxiong and Poria into large pieces, soaking in rice swill for the second time, and soaking Rhizoma Gastrodiae in rice swill soaked in Rhizoma Chuanxiong and Poria for 4? 6 hours, take it out, steam it on rice, slice it, and put it in the stomach of the fish. Put the fish in a pot, add appropriate amount of onion, ginger and water, steam in a cage for 30 minutes, and take out the ginger and onion. In addition, add appropriate amount of sugar, salt, monosodium glutamate, pepper, sesame oil and water, boil, thicken with water bean powder, and pour on gastrodia elata fish.
How and how much to eat:
Serve with cooked fish or eat alone.
Function:
Calming the liver, calming the wind, relieving convulsion and pain, and promoting qi and blood circulation.
Scope of adaptation: