Dangshen and Huangqi are common Chinese medicinal herbs. Dangshen has the effects of tonifying the middle and qi, harmonizing the stomach and generating fluids, and relieving phlegm and cough. Huangqi can tonify qi and stop sweating. How should Dangshen and Huangqi be consumed to tonify qi?
Dangshen Huangqi Chicken Soup
Ingredients
Half of an old hen, 30g of Dangshen, 30g of Huangqi, 25g of red dates, 15g of longan flesh, a few slices of ginger, a pinch of salt, 1.5 liters of water.
Instructions
1. Clean the chicken and chop it into pieces (if the pot is big enough, you can also put the whole or half chicken in);
2. Put the chicken pieces in a pot of cold water and bring to a boil, then remove and rinse clean;
3. Rinse the red dates and longan flesh with water. Soak the Dangshen and Huangqi in water for 3-5 minutes, then remove and rinse clean;
4. Put all the ingredients into the inner pot of a pressure cooker and add 1.5 liters of water;
5. Select the "soup" mode. Add salt to taste before serving.
Qi Shen Fish
Ingredients
10g of Huangqi, 10g of Dangshen, 1 live carp (about 750g), 25g of soaked shiitake mushrooms, 25g of sliced bamboo shoots, sugar, sliced pork, cooking wine, salt, soy sauce, spring onions, garlic, monosodium glutamate, ginger juice, peanut oil, clear broth, water starch.
Instructions
1. Remove the scales, gills, and fins from the live carp, and clean it.
2. Make cross cuts on the fish.
3. Cut the soaked shiitake mushrooms in half. Wash the ginger, spring onions, and garlic, and slice them.
4. Heat peanut oil in a wok over high heat, fry the carp until golden brown, then remove and drain the oil. Heat another wok over medium heat, add lard, sliced pork, and sugar, stir-fry until it turns dark red, then add the fried carp, Dangshen, Huangqi slices, and an appropriate amount of salt and water. Bring to a boil, then simmer over low heat until the soup thickens and the fish is cooked. Remove the fish from the pan, remove the Dangshen and Huangqi slices, and add the bamboo shoots, shiitake mushrooms, and monosodium glutamate. Bring to a boil, thicken with water starch, and pour over the fish before serving.
Dangshen Huangqi Stewed Pigeon
Ingredients
1 pigeon, lean meat, appropriate amount of Dangshen, Huangqi, wolfberry, red dates, salt.
Instructions
1. Clean the pigeon and cut it into large pieces.
2. Boil it together with pork and herbs.
3. After boiling, simmer over low heat for an hour, add salt to taste.
Dangshen Huangqi Black Chicken Soup
Ingredients
Half of a black chicken, 10g of Dangshen, 10g of Huangqi, 8 red dates, a few wolfberries, a small piece of ginger, a pinch of salt.
Instructions
1. Wash the black chicken and cut it into small pieces. Slice the ginger. Rinse the Dangshen, Huangqi, red dates, and wolfberries with water, and cut the Dangshen into small sections.
2. Bring a pot of water to a boil, put the black chicken pieces in and blanch for 1 minute to remove blood, then remove and rinse with clean water.
3. Put the black chicken, ginger slices, Dangshen, Huangqi, red dates, and ginger slices into a soup pot, add enough water to cover the ingredients, bring to a boil over high heat, then simmer over low heat for 1.5 hours. Finally, sprinkle with wolfberries and simmer for another 5 minutes. Add salt to taste before serving.
Canshen Huangqi Soft-shelled Turtle Soup
Ingredients
1 live soft-shelled turtle (1000g), 30g of Huangqi, 30g of Dangshen, cooking wine, salt, spring onion sections, ginger slices, monosodium glutamate, garlic cloves, chicken broth.
Instructions
1. Cut the pre-slaughtered soft-shelled turtle into four large pieces, bring to a boil in a pot, then remove and cut open the limbs, peel off the leg fat, and wash clean.
2. Wash the Huangqi and Dangshen.
3. Put the soft-shelled turtle in a soup bowl, top with Huangqi and Dangshen, add cooking wine and other ingredients, steam for 2 hours, then remove and remove the spring onions and ginger before serving.
