On the basis of syndrome differentiation, the formula of Chinese herbal medicine for soup making was determined. For example, ginseng and chicken can be used for qi deficiency, angelica and mutton can be used for blood deficiency, and sea cucumber can be used for both qi and blood deficiency. Yam and Euryale ferox are sweet and flat in taste, and have the functions of strengthening the spleen, tonifying the kidney and eliminating dampness. When cooking soup, you can add less dried tangerine peel to promote qi circulation, and the dosage is 15-30g, which is suitable for people with spleen and stomach deficiency and cold, soft or rotten stools.
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Precautions:
Water is the key to cooking soup. Water is both a medium for heat transfer and a solvent for food. The first mistake people often make when cooking soup is that they don't add enough water, which leads to adding water halfway, thus affecting the taste of soup. Under normal circumstances, the amount of water added to the soup should be at least 3 times the weight of the ingredients.
If you need to add water in the process of cooking soup, it is best not to add cold water. Hot water is the best choice and has the least influence on the taste of soup. Especially when cooking soup with medicinal materials, if the water is too little and the medicine is too strong, the taste of the soup will go bad.
People's Daily Online-How to Choose Medicinal Materials Suitable for Soup Making