Tianma contains amino acids, vitamins, proteins and other nutrients. It has the effects of soothing the liver, relieving wind and stopping spasms. It is often used to treat headaches, migraines, and numbness in the limbs. So, how should Tianma be consumed for the best results?
Tianma Chuanxiong Stewed Beef
Ingredients
1000g beef, 40g spring onion, 30g ginger slices, 8g Tianma, 10g Chuanxiong, 25g red dates, 2 teaspoons salt, 3 tablespoons rice wine.
Instructions
1. Cut the beef into chunks and wash them with water. Then blanch the beef in boiling water for about 1 minute and rinse with cold water.
2. Take a clay pot and cut the spring onion into segments. Place them together with ginger slices in the clay pot.
3. Add the beef chunks from step 1, rice wine, and all the medicinal herbs to the clay pot. Fill it with water until it is 90% full and bring it to a boil.
4. Once it boils, reduce the heat to low, cover the pot, and simmer for 80 minutes. Add salt and cook for another 10 minutes.
Tianma Brain and Flower
Ingredients
200g pig brain, 10g Tianma, 5g cooking wine, 3g salt, 5g spring onion, 5g ginger, 2g Sichuan peppercorns, 1g MSG, 1g pepper powder.
Instructions
1. Gently remove the membranes from the pig brain. In a pot, pour in water, cooking wine, and a little salt. Cook the pig brain in the pot.
2. Once it boils, remove the pig brain and put it into a pre-prepared clay pot with water. Add ginger slices, Tianma slices, Sichuan peppercorns, and spring onion segments. Then cook it on high heat.
3. Skim off any foam that rises to the surface after it boils, then reduce the heat to low and continue cooking for about ten minutes. Add a little salt, MSG, and pepper powder.
Tianma Ham and Radish Soup
Ingredients
Peanuts, pig trotters, Tianma, radish, ginger, lean meat, salt.
Instructions
1. Soak the peanuts in water in advance and wash them.
2. Wash the pig trotters with water and chop them into small pieces. Rinse the Tianma to remove any dirt.
3. Peel the radish and cut it into large pieces. Cut three slices of ginger and cut the lean meat into large pieces.
4. Boil about 1.5-2L of water in a pot and add the pig trotters, lean meat, and ginger slices.
5. Once it boils, skim off any blood foam and add the white radish and peanuts.
6. Boil on high heat and then reduce to low heat and simmer for about 2 hours. Season with salt before serving.
Tianma Stewed Wulong
Ingredients
500g squid, 15g Tianma slices, 30g Jinhua ham, 100g oilseed rape, 1 stalk spring onion, 1 piece ginger, 2 tablespoons Shaoxing rice wine, 1 tablespoon granulated sugar, salt as needed.
Instructions
1. Remove the bones from the squid, wash it thoroughly, and remove the thin film on the surface. Cut it into large pieces and put it in a soup pot.
2. Add 3000ml of cold water to the soup pot, and then add Jinhua ham slices. Bring it to a boil and skim off any foam on the surface.
3. Then add Tianma slices, ginger, spring onion, Shaoxing rice wine, and granulated sugar. Reduce the heat to low and simmer with the lid on for 80 minutes.
4. Put the cleaned oilseed rape in the pot, adjust to medium heat, and simmer without covering for 10 minutes. Add salt before serving.
Tianma Steamed Chicken Treasure
Ingredients
200g wild Tianma, 500g chicken kidneys, 10g ham, appropriate amount of MSG, chicken broth, pepper, salt, spring onion, ginger, oil.
Instructions
1. Wash the Tianma and soak it in chicken broth. Blanch the chicken kidneys in boiling water and slice them.
2. Put the Tianma and chicken kidneys into a pot, pour in the chicken broth, and simmer on low heat for half an hour.
3. Take out the chicken kidneys and place them in a bowl, then steam them in a steamer for 15 minutes. Flip the bowl onto a plate, surround it with Tianma, and pour the sauce over it before serving.
