Both Atractylodes macrocephala and Poria are used for spleen and stomach weakness, loss of appetite, listlessness and fatigue. Let's share the common eating methods of Atractylodes macrocephala and Poria, and achieve the effect of diuresis and dampness elimination through Chinese medicine diet. The practice of Baizhu Fuling porridge is actually very simple! The following is the practice of Baizhu Fuling porridge! The cost is low, the operation is not complicated, the taste is delicious, and it is also delicious! Especially when the season has changed, the elderly at home can eat some Atractylodes macrocephala Poria porridge in moderation, which is nutritious and easy to digest.

Baizhu Fuling porridge

Ingredients: Atractylodes macrocephala 12g, Poria cocos 15g, dried tangerine peel 3g, ginger bark 1g, Amomum villosum 3g, and japonica rice 100g.

Practice: Rhizoma Atractylodis Macrocephalae, Poria, Pericarpium Citri Tangerinae, Cortex Zingiberis Recens, Fructus Amomi, and five herbs were decocted to remove residues, then japonica rice was added and cooked together to make porridge.

Poria cocos and Atractylodes macrocephala are mild in nature, and they are top-grade for eliminating dampness. Chinese medicine suggests that people with moisture in their bodies may wish to boil water with Poria cocos and Atractylodes macrocephala, which can effectively remove moisture. Poria cocos and Atractylodes macrocephala are two Chinese herbal medicines. Chinese medicine believes that most people who have moisture in their bodies can use these two kinds of Chinese medicine to boil water to eliminate dampness.

Ingredients: Atractylodis Rhizoma 12g, Radix Angelicae Dahuricae 9g, Poria 9g and Glycyrrhrizae Radix 3g.

Practice: Boil Atractylodis Rhizoma, Radix Angelicae Dahuricae, Poria and Radix Glycyrrhizae in boiling water for 20 minutes, twice a day, and take it half an hour to an hour after meals. You can usually eat for a week and then stop for a while.

Baizhu Fuling chicken soup

5 grams of Atractylodes macrocephala, 5 grams of Poria, 5 grams of Paeonia lactiflora, 3 grams of Glycyrrhiza uralensis Fisch, 500 grams of chicken, 50 grams of Lycium barbarum 10, and 50 grams of mung beans. Appropriate amount of salt, 3 slices of ginger, 12 cup of water.

Exercise:

1. Wash and chop the chicken for later use.

2. Add boiling water to the pot and bring to a boil. Cook the chicken thoroughly, skim off the froth and take it out. Wash other raw materials.

3. Add water to the casserole and bring to a boil. Put all the raw materials in the fire for 20 minutes, then turn to low heat for 2 hours, skim off the floating oil and add refined salt to taste.