As a common medicinal material, Ophiopogon japonicus is often used to make soup, and there are many recipes for making soup. So, what is the function of Ophiopogon japonicus soup? Ophiopogon japonicus, a kind of medicinal materials, is sweet, cold and moist. He is good at clearing heart-fire and lung-heat, nourishing yin and removing annoyance, clearing stomach and intestines, quenching thirst and moistening dryness. It can nourish yin and clear heat, and treat body fluid injury, upset and thirst caused by yin deficiency and internal heat or fever. Moistening lung and relieving cough can be used to treat cough, thick phlegm and adverse healthy qi caused by lung injury caused by dry heat. Therefore, Ophiopogon japonicus stew lean broth has a good effect.

Third, what soup does Ophiopogon japonicus match?

1, stewed lean meat with Ophiopogon japonicus and Sydney

Ingredients: Sydney 1 piece, half a catty of lean meat, a little Ophiopogon japonicus, a little apricot, 4 bowls of clear water and a proper amount of salt.

Practice: Ophiopogon japonicus is soaked and washed with water; Chop lean meat into patties; Peel Sydney, wash and cut into pieces; Wash the apricots. Put Ophiopogon japonicus, Sydney, lean meat and apricot in a stew, and add 4 bowls of clear water. After stewing for 2.5 hours, add some salt to taste.

2, Ophiopogon japonicus wolfberry pigeon soup

Materials: Ophiopogon japonicus 15g, Lycium barbarum 20g, Polygonatum odoratum 15g, Adenophora adenophora 20g, 2 candied dates, and pigeon 1 bird.

Practice: soak all materials for 20 minutes (the materials containing sulfur need to be soaked 12 hours). Boil pigeons in a pot for 3-4 minutes, then take them out and wash them for later use. Put all the ingredients and pigeons in a pot, add 2L of clear water, bring to a boil over high heat, turn to low heat and cook for 2 hours. Add a proper amount of salt 15 minutes before boiling.

3. Ophiopogon japonicus Hu Aishan Yuzhu jar pigeon

Materials: pigeon 1, yam 15g, Polygonatum odoratum 15g, Ophiopogon japonicus 15g, ginger 1, salt.

Practice: Wash and chop pigeons, then blanch them in boiling water. Wash yam, Polygonatum odoratum and Ophiopogon japonicus for later use. Put pigeon, yam, Polygonatum odoratum, Ophiopogon japonicus and ginger slices into an electric casserole, add 1 L water and soak for 2 hours. 4. Add the right amount of salt to taste.