Maidong, that is, Maimendong, taste sweet, slightly bitter, cold, has the effect of nourishing Yin and clearing fire, and the effect of lowering blood sugar, is a very good tonic herbs, often used to make soup to eat, so what is good Maidong soup?
Agaricus maitake stew with quail
Ingredients: 12 grams of maitake, 15 grams of Colla Corii Asini powder, 150 grams of chicken broth, 200 grams of quail. Salt 3g, MSG 2g, chicken juice concentrate 15g, Hua Diao wine 25g, onion, ginger 5g each, pepper 5g.
How to do: Wash and cut the quail into pieces, blanch them with Hua Diao wine, heat the oil in the bottom of the pot, stir-fry the green onion and ginger, add the quail meat, cook with Hua Diao wine and stir-fry, pour in the chicken broth, add salt, MSG, pepper, concentrated chicken juice, maitake, and Agaricus powder and stew until soft and ready to eat.
Effects: Nourishing Yin and moistening dryness, replenishing blood and benefiting Qi.
Rabbit with lotus seeds and maitake
Ingredients: 15 grams of maitake, 20 grams of lotus seeds, 25 grams of shiitake mushrooms, 10 grams of ginger and onion, 5 grams of salt and 3 grams of monosodium glutamate.
Directions: Cut rabbit meat into pieces, soak lotus seeds in warm water, peel and slice ginger, boil water in a pot, put rabbit meat, lotus seeds, maitake, shiitake mushrooms, scallions, ginger, pour in the right amount of water, boil for 2 hours with low heat, add salt and MSG to taste.
Efficacy: This soup has the effect of nourishing the vital energy, nourishing yin and nourishing the skin, increasing the thirst, nourishing the heart and calming the mind.
Mai Dong Agaricus lamb lung soup
Ingredients: 5 grams of Szechuan mushroom, 10 grams of maitake, 300 grams of sheep lung, honey dates, salt to taste.
Practice: clean the maitong, Chuanbei mother, honey dates, rinse the sheep lung repeatedly, cut into pieces, crushed Agaricus, all ingredients into the stew pot, add the appropriate amount of water, seal the lid, stewed in water over medium heat for 1 hour, turn low heat stew for 2 hours, remove the dregs and put salt to taste.
Effect: Benefit the qi and moisten dryness, nourish the lungs and reduce swelling, warm the stomach and nourish the soul.
Red lotus and wheat dong with sea snail meat
Ingredients: 15 grams of maitake, 50 grams of red lotus, 100 grams of frangipani, 150 grams of pork backbone, 200 grams of conch meat, 3 grams of chicken essence, 6 grams of salt, 10 grams of ginger.
Directions: Cut the conch meat into thick pieces, pork backbone into pieces, remove the seeds of the Buddha's hand melon, cut into pieces, ginger peeled and sliced, boil water in a pot, put the conch meat and pork backbone after the water boils, boil over medium heat to remove the blood and pour out and rinse, and red lotus, Buddha's hand melon, maitake, ginger together into a casserole dish, put the right amount of water, boil over low heat for 2 hours, add salt and chicken seasoning to serve.
Efficacy: nourish the spleen, stop diarrhea, nourish the heart and calm the mind, nourish the yin, moisten the lungs and clear the heart.
Carp soup with barley and maitake
Ingredients: 10 grams of maitake, 50 grams of barley, 200 grams of winter melon, 1 carp, Chinese wolfberry, 15 ml of cooking oil, 8 grams of salt, 3 grams of chicken essence, 10 grams of ginger.
How to do it: Clean the crucian carp, cut the winter melon, peel and cut the ginger, heat the cooking oil in the pot, put in the crucian carp, fry it with low heat, pour it into the casserole with barley, winter melon, maitake, ginger and wolfberry, boil it for 1 hour with low heat, add salt and chicken essence to season it.
The fatty acids contained in the carp not only keep the brain young, but also prevent atherosclerosis and myocardial infarction, which can be used to make soup with maitake and other ingredients to clear heat and moisten the lungs, strengthen the spleen and dispel dampness.
Ginseng and maitake stew with lean pork
Ingredients: 6 grams of Fructus Schisandrae, 10 grams each of ginseng and maitake, 30 grams of winter melon, 50 grams of lean pork, 5 grams of ginger, 10 grams of green onion, 3 grams of salt and 600 ml of stock.
Directions: Wash and moisten the ginseng, slice it, wash the maitake and remove the heart, wash the schisandra, wash the winter melon, pat the ginger, cut the green onion, cut the lean pork into 4 cm square pieces. Put all ingredients into the stew pot, pour in the stock, turn on the fire to boil, and then simmer for 1 hour.
Efficacy: This soup activates blood and clears heat, nourishes Yin and nourishes blood, suitable for people with coronary heart disease who have heart Yin deficiency.
Mai Dong and Ginseng Quail in Casserole
Ingredients: 30 grams each of Mai Dong and Nan Sha Shen, 4 quails, 10 grams of cooking wine, 5 grams of ginger, 10 grams of onion, 5 grams of salt, 3 grams of monosodium glutamate, 3 grams of pepper, 25 grams of chicken oil, and 3000 grams of stick bone soup.
Practice: Soak the maitake in water for 24 hours, pound flat to remove the inner stems, moisten the ginseng, cut thin slices, slaughter the quail to remove the hair, guts and claws, chopped into 4 cm square pieces, ginger pat loose, cut off the green onion, put all the ingredients into a pressure cooker, add bone broth, boil over high heat, cover the pressure valve, 7 minutes after ceasing, pour into a casserole, stew until the soup boils and put salt, MSG and pepper to taste.
Efficacy: nourish Yin and moisten the lung, expectorant and cough, suitable for regulating lung-heat cough, lung impotence, vomiting blood, thirst, constipation, menopausal syndrome and other diseases.
Northern ginseng and maitake quail in pot
Ingredients: 30 grams each of Radix et Rhizoma Ginseng and Radix et Rhizoma Polygonatum
4 quails, 10g of cooking wine, 5g of ginger, 10g of onion, 5g of salt, 3g of MSG, 3g of pepper, 25g of chicken oil, 3000g of stick bone soup.
Practice: Soak the maitake in water for 24 hours, pound flat to remove the inner stems, moisten the northern sage, cut thin slices, slaughter the quail to remove the hair, guts and claws, chopped into 4 cm square pieces, ginger pat loose, cut off the green onion, put all the ingredients into a pressure cooker, add bone broth, boil over high heat, cover the pressure valve, 7 minutes after ceasing, pour into a casserole, stew until the soup boils and put salt, monosodium glutamate and pepper to taste.
Efficacy: moisten the lung to stop cough, benefit the stomach and produce fluid, double tonic qi and blood, suitable for regulating lung-heat cough, Yin injury, dry throat, sore throat, qi and blood deficiency, menopausal syndrome and other diseases.
