Sea Cucumber and Water Chestnut Ginseng Soup
Ingredients (1 serving, 1 portion)
Ginseng..............10g
Water chestnut..............50g
Sea cucumber..............50g
Ginger................5g
Scallion................10g
Salt................3g
Vegetable oil..............50g
Chicken broth................800ml
Benefits
Nourishes qi and blood, lowers blood pressure. Suitable for conditions such as hypertension with qi deficiency and dampness obstruction.
Preparation
1. Wash the sea cucumber thoroughly and cut into thin strips; wash the water chestnut and cut in half; wash the ginseng, remove the root, and cut into thin slices; shred the ginger and cut the scallion into sections.
2. Heat a pot over medium heat, add vegetable oil, and when it is 60% hot, add the ginger and scallion to stir-fry until fragrant. Add the chicken broth, sea cucumber, ginseng, water chestnut, and salt. Cook for 25 minutes.
Key Points
After removing the root of the ginseng, its bitter taste can be eliminated, which improves the taste when consumed.
Usage
Consume as an adjunct to meals, 3 times a week, for a period of 3 months.
Precautions
During the consumption of ginseng, avoid drinking tea and eating white radish. It is not suitable for individuals with cold symptoms.
