-Four-flavor mutton soup, a delicious food for nourishing qi and blood. Traditional Chinese medicine has a famous prescription for invigorating qi and blood, called Bazhen Decoction. This recipe is very famous. Shiquan Dabu Decoction, Ginseng Yang Rong Decoction and Taishan Panshi Powder are all based on this recipe. Bazhen Decoction is named "Bazhen Decoction" because of its eight medicinal materials: Ginseng, Atractylodes macrocephala, Poria, Angelica, Chuanxiong, Radix Paeoniae Alba, Radix Rehmanniae Preparata and Radix Glycyrrhizae Preparata. Ginseng, Atractylodes macrocephala, Poria and Glycyrrhrizae Radix invigorate qi, while Angelica sinensis, Sichuan 1 Xiong Xiong, Radix Paeoniae Alba and Rehmanniae Radix nourish blood and tonify qi and blood. In addition, there is a well-known prescription called Danggui Buxue Decoction. The medicinal materials used are relatively simple, only angelica and astragalus, but the effect of invigorating qi and enriching blood is still quite good. Why? The secret lies in its dosage. Although it is called "blood tonic", the dosage of Astragalus in this prescription is five times higher than that of Angelica sinensis. Why emphasize invigorating qi? Because only when you have enough gas can you have blood. Qi can also produce blood, and the metaplasia of blood is also guaranteed. In this way, the "one-stop" service of production, supply and marketing has been realized, and the problem of insufficient qi and blood has been fundamentally solved. The above two prescriptions have a good effect on invigorating qi and blood, but' sex' means' aversion to drugs and love of food'. Although there are dietotherapy methods, the effect of dietotherapy alone is too thin. Our ancestors were very clever. They thought of a way to combine traditional Chinese medicine with diet to form a new treatment-medicated diet. Medicinal diet not only retains the original efficacy of medicinal materials, but also tastes much better, so it is loved by many people. Here, I'd like to introduce a medicated diet with both qi and blood-Siwei mutton soup. As can be seen from the name, the main ingredient of this soup is mutton. What are the four flavors? "Four flavors" refer to four kinds of medicinal materials: Angelica sinensis, Radix Paeoniae Alba, Radix Rehmanniae Preparata and Radix Astragali. Take 750g of mutton, 3 slices of ginger and 5 pieces of red dates; 20g of Angelica sinensis head, 5g of Paeonia lactiflora15g, 50g of Radix Rehmanniae Preparata and 50g of Radix Astragali are packed in gauze bags and tied tightly. Wash the mutton and cut it into large pieces, then roll it with boiling water to remove the blood. Remove the core from jujube, slice the head of Angelica sinensis and shred ginger for later use. After everything is ready, add a proper amount of water to the casserole, put the mutton into the casserole, then put the medicine bag, ginger and a proper amount of salt into the casserole and boil it over high fire. Then simmer for 2 hours. You can add some yellow wine to remove the flavor of mutton or refresh yourself. After the mutton is cooked, eat meat and drink soup. This soup originally came from "medicinal porridge" in Taiping Shenghui Fang, but the original japonica rice was removed and made into soup. Everyone must be familiar with angelica, which is a famous blood tonic. Angelica sinensis can be generally divided into three parts: returning to the head, returning to the body and returning to the tail. Although they are all Angelica sinensis, different parts have different effects. James once said: "Angelica sinensis's head stops bleeding and goes up, while the body nourishes blood in the middle, and the tip breaks blood and goes down, all of which promote blood circulation instead of going." The head of angelica sinensis is the thickest part of angelica sinensis. If you eat the head of Angelica sinensis, you will feel fever on your head and face, which is because qi and blood go up. Eating angelica tail, the tiny whiskers at the root of Angelica sinensis, will make you feel dizzy and empty, because qi and blood can't go up and down. Here we use angelica head, which is the effect of stopping bleeding and rising hair. Radix Paeoniae Alba and Radix Rehmanniae Preparata are also blood-nourishing, and they are used as minister medicines here. But this is not enough, because there is no motivation to promote blood circulation. In order to make blood flow, Astragalus membranaceus is added to the recipe, which has the reputation of "good medicine for invigorating qi". Astragalus membranaceus is added here, which is to use its qi-invigorating function to promote blood circulation. Some people may ask, can't ginseng also replenish qi, and can ginseng replace astragalus? Better not. Because ginseng pays more attention to replenishing vitality, while astragalus mainly supplements deficiency, which is better for people with deficiency of both qi and blood. Astragalus membranaceus combined with Angelica sinensis, Radix Paeoniae Alba and Radix Rehmanniae Preparata has the effects of invigorating qi and enriching blood. In addition, mutton itself can nourish the body, not only nourish the body, but also cure diseases, and the effect is much better than using drugs or food alone. However, mutton is hot, and people who are irritable due to yin deficiency should not eat this soup. If you have a cold, you'd better not drink this soup. It is said that life is like chess, and health preservation is not a chess game! Health and disease are competitions between albinos and sunspots. What I'm teaching you here is just a few tips. As for whether you can win this chess game in the end, it depends on your own understanding!