Chinese Food
Zhaisishen Decoction (invigorating the spleen and removing dampness)
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The four gods refer to the four ingredients - yam, tuckahoe, job's tears and Gorgon. It can be boiled with pork tripe or bone. Today's soup is zhaisishen soup, that is, meat free version. Yam is long for tonifying deficiency. Poria is long for dehumidification. Job's tears have the function of moistening and clearing away heat. Because moistening for a long time will turn into damp heat. Job's tears are best at clearing away damp heat. Lotus seeds are the first to nourish the heart and tranquilize the mind. In Sishen Decoction, there are not only Poria cocos and coix seed to clear away heat. Coix can also transform moisture into liquid. There are yam lotus seed to make up deficiency. It can also control water and achieve the function of calming nerves, making moisture no longer harmful, so as to regulate the body as a whole and achieve health. Efficacy: dispel dampness and heat, strengthen spleen and stomach, whiten skin, nourish heart and lung, regulate liver and strengthen kidney.
Cooking ingredients
Cooking Steps
Step1:Prepare materials - yam, tuckahoe, job's tears and Euryale. Various proportions 1-
Step2:The key step is to turn on the small fire and do not refuel. Stir fry the lotus seeds a little. It's hard to boil the lotus seeds. But the fried ones will soon be soft and sticky.
Step3:Put the fried lotus seeds, yam, job's tears and Euryale seeds into the pot. Add some water. Heat for 5 minutes. Reduce the heat and simmer for 12 hours. I usually put a pot of water in it. It's enough for the whole family to drink. There's a lot of water in it, so I always turn on the minimum fire for 23 hours.
Step4:Simmer the soup for 12 hours. It's fast with the pressure cooker. Let it puff for about 5 minutes. The pressure cooker is really a master of gas saving
Cooking tips:The key step is to fry the lotus seeds and then put them into the water to make soup. The key point is to boil with the smallest fire after boiling. It has the skills of sufficient taste, minimum evaporation of soup, and maximum safety (dry pot risk) for me.
