Danggui is a common Chinese herbal medicine in our lives. It belongs to the tonic category of traditional Chinese medicine and has good effects in nourishing qi and blood. So how should Danggui be consumed? Let me recommend a few ways to eat Danggui!
Method 1: Danggui Lamb Soup
Ingredients: 500g lamb spleen, 5 red dates, 25g Danggui, 50g Huangqi, 25g Dangshen, 3 slices of ginger, 8 bowls of water, a little salt.
Method: Slice the Danggui, put it into a pot with all the other ingredients, bring to a boil, skim off the foam, and simmer for 3 hours on low heat. Add salt to taste.
Benefits: It has the effect of stopping sweating and relieving pain, and is used to treat postpartum fatigue, spontaneous sweating, and body aches.
Method 2: Huangqi Danggui Soup
Ingredients: 30g Huangqi, 10g Danggui, 10g red dates.
Method: Wash Huangqi, Danggui, and red dates, put them into a pot with an appropriate amount of water, simmer for 40 minutes, and extract the juice. Add more water to the remaining residue, simmer for another 30 minutes, and extract the juice. Combine the two juices.
Benefits: It nourishes qi and blood, suitable for people with qi and blood deficiency, manifested as pale complexion, dizziness, non-healing sores, and joint pain.
Method 3: Danggui Dangshen Wujitang
Ingredients: 20g Danggui, 15g Dangshen, 30g lotus seeds, 20g lily bulbs, 10g Huangqi, 50g coix seeds, 20g red dates, half a black chicken.
Method: Put all the ingredients and the black chicken into a pot, add 2 liters of water, bring to a boil over high heat, reduce to low heat, and simmer for 2 hours. Add salt to taste 15 minutes before boiling.
Benefits: It nourishes blood, promotes blood circulation, regulates menstruation, relieves pain, and tonifies the middle and benefits qi. It is suitable for people with qi and blood deficiency, dull complexion, weakness in limbs, fatigue, and dizziness.
