Black wolfberry recipe 1: black wolfberry porridge
Raw materials: appropriate amount of rice and appropriate amount of black wolfberry.
Practice: ① Cook the rice half-cooked, and then add the black wolfberry;
2. Cook and eat.
Features: It is especially suitable for patients who often suffer from dizziness, tinnitus, nocturnal emission, soreness of waist and knees, etc. Patients with hepatitis take black wolfberry porridge, which has the good effect of protecting liver and promoting liver cell regeneration.
Black wolfberry recipe 2: yam black wolfberry porridge
Ingredients: white rice 1 cup, 300g of yam, 2 tablespoons of Lycium barbarum and 8 cups of water.
Practice: ① Wash and drain the white rice, peel and wash the yam and cut it into small pieces.
2. Add 8 cups of water to the pot and boil. Add white rice, yam and medlar, and continue to cook until it is boiling. Stir slightly, and cook for 30 minutes on low heat.
Features: Lycium barbarum can enrich blood and improve eyesight, increase the number of white blood cells, enhance resistance and prevent diseases; Yam can promote appetite, effectively eliminate fatigue and enhance physical strength and immunity. Women who are weak and tired easily eat this porridge more, which can help to keep their complexion and illness intact.
Black wolfberry recipe three: black wolfberry stewed tremella
Raw materials: 25g of Lycium barbarum, 50g of tremella fuciformis150g, 20g of rock sugar and 50g of white sugar.
Practice: ①. Wash the tremella into warm water to swell for 1 hour, remove impurities and soak in clean water.
2. Add water to the soup pot and bring it to a boil. Add rock sugar and white sugar to boil and skim off the floating foam. When the sugar juice is innocent, put the tremella and Lycium barbarum in the pot and stew it until the tremella has colloid, and pour it into a big soup bowl.
Features: thick soup, sweet and smooth, nourishing and fitness.
Black wolfberry recipe 4: black wolfberry shredded pork
Raw materials: Lycium barbarum, lean pork, green bamboo shoots, refined salt, sugar, monosodium glutamate, cooking wine, soy sauce, starch, lard and sesame oil.
Practice: ① Wash the pork, remove the tendons and cut it into 2-inch-long silk; Cut the green bamboo shoots into the same silk; Wash the black wolfberry.
(2) fire the wok, heat the lard, then fry the shredded pork and shredded bamboo shoots in the wok at the same time, add cooking wine, sugar, soy sauce, salt and monosodium glutamate, stir well, add black wolfberry, stir a few times, and pour sesame oil.
Features: nourishing yin and tonifying kidney. It is suitable for asthenia, kidney deficiency, dizziness and blurred vision.
Black wolfberry recipe five: stewed turtle with astragalus and black wolfberry
Raw materials: 50 grams of Astragalus membranaceus, 30 grams of Lycium barbarum and 500 grams of soft-shelled turtle. Salt, soybean oil and cold water are appropriate.
Practice: Slice Astragalus membranaceus and bandage it with gauze; Wash the black wolfberry, and cut the turtle into pieces after eviscerating. Put the three ingredients into a pot, add appropriate amount of cold water, stew until cooked, remove residues, and season with soybean oil and salt.
Features: invigorating the middle energizer, nourishing yin and generating blood. It is suitable for patients with dizziness or leukopenia caused by radiotherapy for nasopharyngeal carcinoma.
Black wolfberry recipe six: pumpkin black wolfberry porridge
Efficacy: tonifying kidney and essence, nourishing liver and improving eyesight, suitable for dizziness, vision loss and other symptoms.
Ingredients: Lycium barbarum, pumpkin, glutinous rice flour, hazelnut kernel.
Practice: peel the pumpkin, cut it into large pieces, steam it in the pot, and press the steamed pumpkin into mud with a spoon; Mixing glutinous rice flour into paste with water; Put pumpkin puree and hazelnut in a pot with water, boil it, then slowly pour in glutinous rice paste, stir while cooking, and add sugar to taste; After cooking, let the soup stand below 70℃, add the Lycium barbarum, soak for 5 minutes, decant and remove the residue before eating.
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