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Can Codonopsis pilosula stew pigeons
Now is a good time to stew pigeon soup for tonic. Drinking pigeon soup in cold weather can strengthen the body and help the body resist the attack of cold and disease. Codonopsis pilosula is also a nourishing medicine. So can I put Codonopsis pilosula in pigeon stew?

Codonopsis pilosula in pigeon soup

1 Can I put Codonopsis pilosula in the stewed pigeon soup?

You can put codonopsis pilosula.

Codonopsis pilosula is flat and sweet, and has the effects of tonifying the middle energizer, strengthening the spleen and benefiting the stomach; Pigeons are flat in nature, sweet and salty in taste, and have the effects of nourishing liver and kidney, nourishing blood and benefiting qi, nourishing yin and strengthening yang, expelling wind and detoxifying. Traditional Chinese medicines do not conflict in taste and complement each other in efficacy. Pigeon soup with codonopsis pilosula can enhance the efficacy of invigorating qi and blood and benefiting the spleen and stomach, which is very suitable for people with spleen and stomach weakness, body deficiency and qi deficiency, and is suitable for men, women and children.

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2 the efficacy of Dangshen pigeon soup

1. tonify qi and blood

Codonopsis pilosula enters the spleen and lung meridians, which can tonify the middle energizer and replenish qi, while pigeons have a good effect of nourishing blood and invigorating qi. Pigeon soup can enhance the effect of nourishing qi and blood by adding codonopsis pilosula, which is very suitable for people with physical weakness, shortness of breath, palpitation and fatigue, pale face, dizziness and deficiency of both qi and blood after illness.

2. Benefiting spleen and stomach

Codonopsis pilosula also has the effect of invigorating spleen and stomach. When stewed with pigeon soup, it is very suitable for people with weak spleen and stomach and poor diet in loose stool. Moreover, the oil content of Dangshen pigeon soup is low, and the soup is rich in protein, collagen and pigeon meat, which is very soft and rotten and easy to digest.

keep fit

Dangshen pigeon soup is rich in protein, amino acids, fat, vitamins, minerals and other indispensable nutrients for human growth and cell metabolism, which can strengthen bones, improve immunity and prevent diseases.

4. Intelligence and brain health

Proper administration of codonopsis pilosula can improve memory; Pigeon brain also contains cephalin, which can delay the aging of brain tissue and nerve cells, make thinking clearer and improve memory. These essences will dissolve in the soup when stewing, so Dangshen pigeon soup has a good effect of improving intelligence and strengthening the brain, which is suitable for white-collar workers who often use their brains and middle-aged and elderly people with memory loss.

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How many codonopsis pilosula are put in the pigeon?

It is suggested to stew a pigeon and put 6- 15g codonopsis pilosula.

Stewed pigeon with codonopsis pilosula belongs to diet therapy. Generally, the daily consumption of Dangshen stew soup and tea should be controlled between 6- 15g. Excessive consumption can easily lead to excessive internal heat and qi stagnation. But if it is a decoction, the dosage of codonopsis pilosula should be in accordance with the doctor's advice.

In addition, whether Codonopsis pilosula is eaten raw or roasted in soup is also particular: it is generally suitable for promoting fluid production and nourishing blood; Strengthening spleen and benefiting lung should be roasted.

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4 how to eat codonopsis pilosula pigeons?

First, the practice of Dangshen pigeon soup

Materials: pigeon 1 bird, codonopsis pilosula 15g, iron stick yam 200g, angelica sinensis 15g, astragalus membranaceus 15g, red ginseng 10g, 4 red dates, 20g medlar, salt, ginger, onion and cooking wine.

Practice steps:

1. Clean pigeons; Wash ginger and wash shallots as long as they are white;

2. Add water to the pot, add pigeons, ginger and onions, add appropriate amount of cooking wine and cook for 2-3 minutes, then take out the pigeons after blanching and rinse them;

3. Soak Radix Angelicae Sinensis, Radix Codonopsis, Radix Astragali, Ginseng Radix Rubri, Fructus Jujubae, and Fructus Lycii in clear water for several minutes, and wash off floating ash; Peel yam and cut into sections for later use;

4. Put pigeon, angelica, codonopsis pilosula, astragalus root and red ginseng into a pot, then add onion, ginger and red dates, add enough water and cover;

5. After the fire boils, simmer for 20 minutes on medium fire and then simmer for 20 minutes on low fire.

6. Add yam and stew for another 20 minutes.

7. Add Lycium barbarum and salt and stew 10 minute.

Second, the secret of Dangshen stewed pigeon soup

1. Pigeon meat must be blanched. Blanching water can remove the fishy smell of Lycium barbarum meat, so that the stewed Dangshen pigeon soup tastes better.

2. simmer slowly. Stewed pigeon soup must be stewed slowly, so that the nutrients in pigeon meat can be slowly integrated into the soup, and the stewed pigeon broth will be delicious, but the pigeon meat will not be hard.

3. finally put salt. If you put salt at the beginning, it will make the pigeon meat hard, the nutrition will be difficult to stew, and the soup will be salty. Finally, adding salt not only makes stewed pigeon meat easy to taste, but also makes Dangshen pigeon soup more delicious.