Qian Shi and Lian Zi have similar appearances, both of which have the effects of nourishing the kidneys, invigorating the spleen, and stopping diarrhea. One common way to eat them is by making congee, which is not only simple to make but also rich in nutrients. So how much Qian Shi should be used to make congee? What can Qian Shi be paired with to make congee?
How much Qian Shi should be used to make congee
8-12 grams is recommended.
Qian Shi is neutral in nature and has a sweet and astringent taste. It has the effects of nourishing the kidneys, strengthening essence, invigorating the spleen, stopping diarrhea, and eliminating dampness. It has a good therapeutic effect on symptoms such as spleen deficiency and diarrhea, excessive vaginal discharge, nocturnal emission, spermatorrhea, enuresis, soreness and weakness of the waist and knees, and urinary incontinence. Generally, 8-12 grams of Qian Shi is sufficient for making congee. For special cases, it is recommended to use it under the diagnosis of a doctor.
Should Qian Shi be soaked before making congee?
Soaking is better.
Qian Shi contains a lot of starch and has a hard texture. Soaking it makes it easier to cook. Qian Shi that has been stored for a long time may be more difficult to cook, and it may require a longer soaking time. Tender dried Qian Shi can be soaked for about half an hour to an hour, while older Qian Shi may need to be soaked overnight.
How long does it take to make Qian Shi congee?
About one hour.
Qian Shi contains a lot of starch and has a hard texture, so it is difficult to cook. It usually takes about an hour to make Qian Shi congee. If you want to shorten the cooking time, you can use a pressure cooker. When making Qian Shi congee, you can grind the partially cooked Qian Shi into a paste, which can improve absorption and reduce cooking time.
Precautions for making Qian Shi congee
1. Do not use too much.
Qian Shi contains a lot of starch and is difficult to digest. Eating too much Qian Shi congee may cause gastrointestinal discomfort.
2. The order of adding ingredients.
Easy-to-cook ingredients can be added later, such as red dates, vegetables, etc., because Qian Shi is difficult to cook, and cooking all ingredients together may affect absorption and taste.
3. Soak hard medicinal ingredients in advance.
Such as Qian Shi, Yi Ren, Lian Zi, etc., need to be soaked for about an hour before making congee. This makes them easier to cook and facilitates nutrient absorption.
What can Qian Shi be paired with to make congee
Qian Shi and Da Zao Congee
Ingredients
30 grams of Qian Shi, 10 grams of Yi Yi Ren, 5 red dates, 50 grams of polished rice.
Directions
1. Wash the above ingredients and put them in a clay pot.
2. Add an appropriate amount of water and bring it to a boil over high heat.
3. Simmer on low heat for 40 minutes.
Qian Shi and Bai Guo Congee
Ingredients
30 grams of Qian Shi, 6 Bai Guo (Ginkgo nuts), 50 grams of glutinous rice.
Directions
1. Peel the Bai Guo and add it to the glutinous rice.
2. Cook the congee over low heat in a clay pot, once a day.
Qian Shi and Fu Ling Congee
Ingredients
15 grams of Qian Shi, 15 grams of Fu Ling, an appropriate amount of rice.
1. Grind the Qian Shi and Fu Ling into a powder and put them in a bowl, mix with warm water to make a paste.
2. Wash the rice and soak it in cold water for half an hour, then remove and drain.
3. Add about 1200 ml of cold water to a pot, add the rice, and bring to a boil over high heat.
4. Slowly pour in the Qian Shi and Fu Ling paste, stir well, and simmer on low heat.
5. When the rice is cooked and the congee is ready, add salt to taste, let it simmer for a while, and then serve.
