One commonly seen herb in daily life is Tian Ma. Tian Ma is a medicinal herb used to dispel wind and dampness. It has a neutral nature and a sweet taste. It is often used to treat headaches, dizziness, numbness in the limbs, and epilepsy. So, how should fresh Tian Ma be consumed to maximize its nutritional benefits?
Cloud Leg Tian Ma Radish Soup
Ingredients:
Peanuts, pork trotters, Tian Ma, radish, ginger, lean meat, salt.
Instructions:
1. Rinse the peanuts and soak them in water for a while.
2. Wash the pork trotters and chop them into small pieces. Rinse the Tian Ma to remove any dirt.
3. Peel the radish and cut it into large pieces. Cut the ginger into three slices. Cut the lean meat into large pieces as well.
4. Boil about 1.5-2L of water in a pot. Add the pork trotters, lean meat, and ginger slices.
5. Once boiling, remove any blood foam, then add the white radish and peanuts.
6. Boil on high heat and then simmer on low heat for about 2 hours. Add salt to taste.
Tian Ma Lily Pork Rib Soup
Ingredients:
Tian Ma, pork ribs, lily, ginger, vinegar, monosodium glutamate (MSG), salt.
Instructions:
1. Soak the Tian Ma briefly. Wash the pork ribs and put them in a clay pot with cold water, then bring to a boil.
2. Add a few drops of vinegar (this helps extract calcium from the bones) and a few slices of ginger (to remove any unpleasant odor).
3. Add the Tian Ma and simmer on low heat for half an hour. Add the lily when the water is boiling. Season with MSG to taste.
Tian Ma Fish Head Soup
Ingredients:
Tian Ma (10g), carp fish head (1), chopped cilantro, cooking wine (15g), pepper (to taste).
Instructions:
1. Steep the Tian Ma in water to make a herbal broth. Filter and set aside.
2. Clean the fish head and blanch it in boiling water. Put the fish head and Tian Ma into a pot. Add enough water and cooking wine. Simmer on low heat for 20 minutes.
3. Pour in the herbal broth, add salt and pepper to taste. Cook briefly and serve in bowls. Sprinkle with chopped cilantro.
Tian Ma Golden Gourd
Ingredients:
Four pieces of pork ribs, six slices of Tian Ma, one golden gourd, ten wolfberries.
Instructions:
1. Blanch the pork ribs to remove any blood. In another pot, bring the pork ribs and Tian Ma to a boil. Reduce to low heat and simmer for forty minutes.
2. Wash the golden gourd and cut it open from one end. Use a knife to remove the seeds from the center and wash it.
3. Place the simmered pork ribs and Tian Ma into the hollow of the golden gourd. Add the wolfberries and pour in the simmered pork rib broth. Cover the gourd and steam it in a pot.
4. After the water boils, steam for ten minutes. Before serving, add salt to taste.
Tian Ma Brain and Flower
Ingredients:
200g pig brain, 10g Tian Ma, 5g cooking wine, 3g salt, 5g green onion, 5g ginger, 2g Sichuan peppercorns, 1g MSG, 1g pepper.
Instructions:
1. Gently remove the membranes from the pig brain. In a pot, add water, cooking wine, and a little salt. Boil the pig brain in this mixture.
2. After boiling, remove the pig brain and place it in a clay pot filled with water. Add ginger slices, Tian Ma slices, Sichuan peppercorns, and green onion pieces. Bring to a boil.
3. Skim off any foam that rises to the surface, then lower the heat and simmer for about ten minutes. Add a little salt, MSG, and pepper.
