Lycium barbarum is rich in trace elements and vitamins, which can nourish yin and enhance immunity, but it has medicinal value only if it is eaten persistently, and it is ineffective once or twice occasionally.

It is the most common to soak Lycium barbarum in water, but most of the vitamins contained in Lycium barbarum are water-soluble and are easily destroyed by heating.

I recommend soaking the dried Lycium barbarum a little. When cooking, making porridge, or steaming steamed bread, and cooking jiaozi, just put a little wolfberry as an ingredient.

Second, eat like ordinary food.

Lycium barbarum is good for eyes, because it is rich in carotene, vitamins, calcium, iron and other nutrients, commonly known as "eyesight." Chinese wolfberry is often used by doctors in past dynasties to treat blurred vision and night blindness caused by liver blood deficiency and kidney yin deficiency. A better way to eat Lycium barbarum is to eat it in porridge, rice, soup and vegetables like ordinary food, which is not only nourishing, but also won't get angry. However, Lycium barbarum is not for everyone. Those with weak constitution and poor resistance can eat more. However, because of its strong warming effect, some people with colds, fever, inflammation and diarrhea had better not eat it. In addition, Lycium barbarum also has a "shelf life", and the wine-flavored Lycium barbarum has deteriorated and can no longer be eaten.

Third, put some when you beat soybean milk.

Lycium barbarum is a good thing. Recently, the British have also discovered the effect of Lycium barbarum on delaying aging. Many people drink Lycium barbarum water, but I usually don't. Because it is only a simple soaking, it is difficult to completely absorb the vitamins and carotene in Lycium barbarum. I usually put a handful of Lycium barbarum when I beat soybean milk with a soymilk machine, so that I can make full use of various nutrients and trace elements contained in Lycium barbarum.