Chinese Food
Qushi Tudu Fu Ling Yunling Huangqi Gu Tang
(89887 views)
Drinking soup depends on people's constitution, season and living environment. The diet therapy of traditional Chinese medicine is to regulate and balance the deficiency of Qi and blood, the deficiency of yin and Yang, the deficiency of solid and the cold of heat. If the direction is not right, the opposite is true. For example, fat people have more phlegm and dampness, thin people have more fire, obesity, phlegm and dampness are easy to get tired, and the stool is thin. When making soup, you should choose herbs that can strengthen the spleen and promote water, such as job's tears, tuckahoe, yam, etc, It's not suitable to overuse the Yin nourishing herbs. For the constitution that is easy to burn, it's better to choose the Yin nourishing herbs such as Ophiopogon japonicus, Yuzhu and sargassum. When the spleen is weak and wet, it's better to strengthen the spleen and remove the dampness. It's better to warm the spleen and stomach to relieve the dampness. After winter, we can drink the dampness eliminating and toxin removing soup the day before, Then the spleen and stomach can better absorb the nourishing food. In addition, we live in coastal areas, wet this kind of thing, especially in the southern lunar February. Rainy and wet. Moisture on the body
Cooking ingredients
Cooking Steps
Step1:First, wash the herbs. After washing the meat, use the water for standb
Step2:Put all the materials in the soup pot agai
Step3:. add some water, boil over high heat, and then cook in low heat for about 2 hour
Step4:Finally, seasoning with salt before drinkin
Cooking tips:Huaishan spleen nourishing, stomach nourishing, lotus seed heart nourishing, spleen nourishing, Lily heart clearing, lung moistening, soil Poria, detoxification, dampness removing, Yunling, water nourishing, spleen invigorating, this kind of dampness removing and toxin removing soup is especially suitable for removing dampness and heat toxin in the body. It has skills in making delicious dishes.
