How to eat Dendrobium

Dendrobium is a kind of tonic, health effect is very good herbal medicine, its nutritional value is very high, has the regulation of immunity, anti-tumor, tonic gas, blood and aphrodisiac kidney and other effects, then how to eat the best effect of this dendrobium?

Fresh food

Chewing: Take one fresh dendrobium, wash it with water, chew it directly in the morning and evening, and swallow the juice and residue. Juice: Some of the dendrobium's skin is old, chewing taste is poor, can wash this kind of dendrobium, cut, squeeze juice, drink its juice can, also can add honey, rock sugar and so on according to the taste appropriately.

Tea drink

Take 3~5g of dendrobium, brew it with boiling water, brew it for about 5 minutes and start drinking, a cup can be brewed repeatedly for many times, after the taste of dendrobium in the best tea is light in chewing, it has various effects such as clearing heat and quenching thirst, nourishing Yin and nourishing skin, anti-fatigue.

Stewing

Dendrobium, like many herbs, can be directly involved in the daily diet as a condiment.

Dendrobium porridge

Ingredients: a few dendrobiums, 500g of round-grained rice, an appropriate amount of water, and an appropriate amount of rock sugar (or table salt). Practice. 1. Wash the dendrobium, cut it into pieces and set aside, soak the round-grained rice in warm water in advance. 2. Add appropriate amount of water in the pot, put in the dendrobium and soaked japonica rice, boil on high heat, stew on low heat until the porridge is rotten, add appropriate amount of rock sugar (or salt) to taste. Efficacy: clear heat and remove fire, nourish the stomach, nourish Yin and nourish Yin.

Dendrobium old pigeon soup

Ingredients: Dendrobium, old pigeon, American ginseng, lean meat. Method: Peel and wash the old pigeon, wash the other ingredients and put them into the purple sand cup and stew them in water for 4 hours, then serve. Effect: The soup is clear but not light, tonic but not dry; it has the effect of nourishing yin and clearing heat, regulating body functions and enhancing body immunity, which is suitable for all seasons, especially for autumn and winter.

Brewing

Ingredients: Burdock 20g Radix Aconiti 20g Ocimum sanctum (slightly fried) 20g Xian Ling Spleen 20g Wu Jia Pi 20g Tiger's shin bone (coated with crispy and sizzling yellow) 32g Ox knee 20g Herba Cyperus 20g Gui Xin 20g Angelica Sinensis 20g Eucommia 20g Yin Guo 20g Dog's spine 20g Danshen 20g Dendrobium 20g Sichuan pepper (remove the eyes and closed the mouth slightly fried and sweat) 25g Tian Ma 20g Chuanxiong 20g Wine 1500ml. Method: Pound the above herbs together finely and put them in an urn; pour in wine and soak, seal; open and take after 7 days. Dosage: 10ml per day, no time limit, take the wine warm. Drink 10 ml plus 10 ml of new wine until the taste of medicine is thin. Effects: Relaxes the tendons and blood, strengthens the tendons and bones, dispels wind and removes dampness. Mainly used for treating stroke, pain in the hands and feet, pain in the bones, muscle numbness, soreness in the waist and knees, inability to lean and stoop, and swelling of the legs and feet.