With the advent of winter, the weather is gradually getting cooler, especially in many places after the first snow, it is even more cold, although many people have already put on thick cotton clothes and cotton pants but still feel very cold, so they want to soak some material in their thermos cup to replenish their body.
Speaking of tonifying the body, I believe many people will think of a taste of medicinal materials, that is, ginseng that enjoys the reputation of "the king of herbs", for ginseng this medicinal material, many people love and hate it, love because ginseng can greatly replenish vitality, especially for those who are weak, eating ginseng for a long time can be a good way to make up for the body's deficiencies, and hate is because eating ginseng is easy to cause fire or gum bleeding, which is mainly because ginseng is sweet and warm, which is a great tonic medicine.
Today, the author will recommend another herb to you, it not only will not appear on fire, gum bleeding, the medicinal value is more than that of ginseng, especially suitable for winter nourishment, it is Huangjing.
Huang Jing is also known as "immortal surplus grain", has been used in traditional Chinese medicine for thousands of years, in Li Shizhen's "Compendium of Materia Medica" is written: Huang Jing is wide and beneficial to qi, so that the five organs are well-adjusted, the muscles are abundant, the bone marrow is strong, its strength is doubled, it is not old for many years, the color is bright, the hair is white and black, and the teeth are reborn.
Why is it better to eat yellow essence instead of ginseng in winter?
First of all, from the perspective of traditional Chinese medicine, Polygonatum polygonatum is sweet and flat, and enters the liver, spleen, and kidney three meridians, which can not only supplement the "deficiency" of the human body like ginseng, but more importantly, it can play a good role in regulating the liver and spleen.
So how to choose high-quality yellow essence?
Although Polygonatum polygonatum is widely distributed in China, there are many categories, but not all Polygonatum polygonatum can be eaten as medicinal materials, in the view of traditional Chinese medicine, there are generally only two kinds of Polygonatum polygonatum that can really meet the edible standards, one is the male stubble Polygonatum produced in Anhui, this kind of Polygonatum not only has a longer growth period, the meat is fatty, the entrance is sweet and glutinous, and more importantly, the selenium, polysaccharides and flavonoids contained in the Polygonatum polygonatum are much higher than those of ordinary Polygonatum polygonatum.
The other is turmeric essence, which is generally harder, smaller, and slightly bitter to eat, which is mainly caused by the loss of nutrients during the growth process, and the nutritional value of this kind of yellow essence is relatively poor.
How to eat Polygonatum polygonatum correctly?
There are also many ways to eat yellow essence, the most common of which is to soak in water, make soup and soak in wine, but it should be noted that no matter which way to eat, yellow essence must be steamed and dried before eating, mainly because raw yellow essence not only tastes bitter, but also has a certain toxicity, and eating too much will cause adverse effects on the body.
Water soaking method: take 10 grams of Anhui male stubble yellow essence, 5 grams of white-headed wolfberry, and 5 grams of yellow essence.
Specific method: Put the above three ingredients into the cup respectively, soak in water instead of tea to drink, one dose a day, can be brewed repeatedly until colorless and tasteless.
Soup cooking method: take an appropriate amount of lean pork, yellow essence, codonopsis, and Huaishan.
Specific method: First cut the lean pork into large pieces, blanch and pick up, then put in all the ingredients, stew for about two hours in water, and finally add salt to taste.
Soaking method: Prepare 200 grams of male stubble polygonatum essence, 50 grams of cistanche, 50 grams of wolfberry, and 5000 ml of high-concentration liquor.
Specific method: After washing, slicing and drying the above three ingredients respectively, put them in the wine jar and pour the pre-prepared liquor, seal the lid, seal and soak for 1 month before drinking.