Raw materials: Cistanche deserticola 15g, Os Draconis 10g, Euryale ferox 20g, Aquilaria Resinatum 6g, Cornus officinalis 15g, Cinnamomum cassia 6g, plumula Nelumbinis 10g, Wuji 1g and cooking wine/kloc-0. -homemade Bushen decoction
Efficacy: strengthening yuan yang, benefiting essence and stopping the legacy. It is suitable for impotence, premature ejaculation, deficiency of liver and kidney, unstable vital energy, residual fire in heart oil, deficiency of yuan yang and dull complexion.
Production: 1, Cornus officinalis soaked in wine for 2 hours; Other traditional Chinese medicines are wrapped in gauze, the chicks are washed and pawed, and the blood is removed in a boiling water pot; Pat the ginger loosely and cut the onion into pieces. 2. Put the medicated bag, Cornus officinalis, black-bone chicken, ginger, onion and cooking wine into a stew pot, add the soup, boil with strong fire, slow fire 1 hour, and finally add refined salt, monosodium glutamate and pepper to taste.
The practice of wax gourd keel soup
Bai Mei: Winter Melon keel soup
I didn't like to eat wax gourd before, because I thought it had no taste. It was not until I saw that my mother, whose legs and feet were prone to edema, always liked to eat wax gourd, and the edema had been obviously improved that I looked at wax gourd with special respect. So wax gourd was used to make soup. After many experiments, it was found to be very delicious and white. Wax gourd keel soup is very simple to make.
Exercise:
1. Put keel and ginger slices in boiling water for 2-3 minutes, remove blood and oil, and then wash them with cold water.
2. Cut the wax gourd with skin into small pieces, wash the coix seed and soak it in water 1 hour, and soak it in medlar for 20 minutes.
3. Then put these materials together in a saucepan with water. After the fire boils, turn to low heat 1 hour, add some salt to taste, and stew for about 10 minutes.
The practice of lotus root keel soup
Dishes and efficacy: home-cooked recipe technology: boiled lotus root keel soup production material: main ingredient: keel 500g.
Accessories: 200g of lotus root and 200g of red beans.
The practice of lotus root in keel soup: 1. Clean the keel, blanch it with cold water, and then take out the keel for later use;
2. Wash the lotus root and cut it into large pieces;
3. Wash red beans for later use;
4. Take out the keel, put it in a casserole, and add cold water to boil;
5. After boiling, add proper amount of vinegar, then add spare lotus root blocks and red beans, and then boil together;
6. After boiling, simmer with a small fire;
7. Cook for about 2 hours, add appropriate amount of salt to taste, and the soup is ready.
Tips for making lotus root keel soup: Remind me to turn the soup every half hour to avoid lotus root sticking to the bottom of the pot. Keel food: Keel is afraid of gypsum, Sichuan pepper and dry paint.
Red beans: Carp and red beans cooked together have diuretic and detumescence effects, and have a good effect on treating nephritis and edema. However, because of its strong diuretic function, normal people should avoid eating both at the same time and try to eat them every few hours. Whether we can eat together varies with people's physique.
Gulong corn soup
Accessories: corn (or lotus root, radish, bitter gourd, kelp, yam, Agrocybe aegerita)
Practice: put the keel and corn into a large bowl, fill it with water and add salt. Steam in a boiling water pot for 50 minutes (or press in an autoclave for 20 minutes). If you use other auxiliary materials, you can cook the keel first, then add auxiliary materials, add salt, and cook with medium-high fire 15 minutes.
Kelp keel soup
Raw materials:
Old corn 1 block, kelp knot 200g, carrot 1 block, 2-3 green onions, 3-4 slices of ginger, 2 kg of "keel" and a little salt.
Exercise:
1, wash ribs, blanch slightly to remove floating foam, and take out for later use;
2. Add water to the casserole and add the newly fried keel. At this time, carrots are washed and cut into hob blocks, corn is washed and cut into sections, and sea knots are washed for later use;
3. After the water is boiled, add onion and ginger, adjust to medium heat, add ribs and stew for 30 minutes. After 30 minutes, add corn, kelp and carrot, and continue to simmer 1 hour.
4. After stewing, add some salt.