Recipe: How to make Tianma tablets?
In traditional Chinese medicine, gastrodia elata has the effects of calming the liver, calming the wind and calming the nerves. This dish has considerable therapeutic value for nervous migraine, numbness of limbs caused by hypertension, dizziness, headache and insomnia caused by neurasthenia. Its taste is crisp and light, which is very appetizing.
[Operation method]: 1. Add a little water to Gastrodia elata (the amount of water should be covered) and steam for half an hour. Then cut gastrodia elata into 2 cm wide and 3 cm long slices for later use. 2. Cut the washed fish into head and tail, cut it from the back, cut everything in half, and remove the fish bones and skin. Take 300 grams of fish and slice it with an oblique knife. Add 10g yellow wine, a little salt and monosodium glutamate into the fish fillet and mix well; Add 1 egg white and mix well; Finally, add a little dry starch and mix well. This is called "sizing". Sizing can keep the freshness of fish and make the fillet shape and tender. 3. Stir-fry the sliced fish in 30% hot oil. When the fish fillets change color, take them out of the pan for later use. 4. Put a little oil in the wok, stir-fry chopped green onion and Jiang Mo, stir-fry black fungus, add fresh soup 150g, yellow wine 15g, a little salt and monosodium glutamate, stir well and boil. Then put the fish fillets and gastrodia elata in and cook for a while, then add a little water starch to thicken and pour some sesame oil.
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/health/Medicine/2005/6257 . html
Stewed pig brain with gastrodia elata
Stewed pig brain with gastrodia elata.
Herbal diet folk prescription forms its own cuisine.
Special point
raw material
Gastrodia elata 15g, pig brain 1, ginger, onion, salt and monosodium glutamate.
manufacturing process
1. Soak Gastrodia elata, slice it into thin slices, wash pig brain, put it in a porcelain enamel basin, and add ginger slices, onion segments, monosodium glutamate and salt.
2. Add a proper amount of water to the pot, put the magnetic basin into the water again, and stew it in water.
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/health/Medicine/2005/6239 . html
Gastrodia fish head
Dish name Tianma fish head
Herbal diet folk prescription forms its own cuisine.
Specializing in regulating liver and benefiting brain. It is suitable for diseases such as liver yin deficiency, irritability, weakness, dizziness and insomnia before and after pregnancy.
raw material
Gastrodia elata slice 10g, silver carp head and proper amount of seasoning.
manufacturing process
Wet gastrodia elata, cut into thin slices, cook with fish head until the soup turns white, and add seasoning to eat.
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/health/Medicine/200505/6089 . html
Gastrodia elata bamboo tube porridge
[Ingredients] Gastrodia elata10g, bamboo juice 35g, japonica rice10g, and sugar 30g.
[production]
Wash gastrodia elata, cut into thin slices, and put it in a casserole to cook porridge with japonica rice. After the porridge is cooked, add bamboo juice and sugar. Remove gastrodia elata slices and eat porridge, 65438+ 0-2 times a day. Continuous feeding for 7 days is a course of treatment 1.
【 Efficacy 】 Calming the liver and calming the wind, clearing away heat and resolving phlegm. Used for epilepsy and dizziness caused by liver wind and phlegm heat.
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Steamed carp with gastrodia elata
Gastrodia elata 25g, Chuanxiong 10g, Poria cocos 10g, fresh carp 1g, soy sauce, yellow wine, salt, sugar, monosodium glutamate, pepper, sesame oil, onion, ginger and gouache.
manufacturing method
1, fish scales, internal organs, wash, and put the fish in the basin. Cut Rhizoma Chuanxiong and Poria into large pieces and soak them in rice swill until soft. Soak Rhizoma Gastrodiae in rice swill for 4-6 hours, take out Rhizoma Gastrodiae, steam thoroughly in rice pot, and take out slices.
2. Slice Gastrodia elata into the fish head and belly, then put the fish into an enamel basin, add a proper amount of onion, ginger and water, put it in a cage and steam it for about 30 minutes. After the fish is steamed, take out the onion and ginger.
3. Put the clear soup, sugar, salt, monosodium glutamate, pepper and sesame oil into the pot, boil it, thicken it with water and cornstarch, and pour it on the head of Gastrodia elata.
This product has the effects of calming liver, calming endogenous wind, relieving convulsion and pain, promoting qi circulation and promoting blood circulation. Can be used for preventing and treating asthenic fire headache, numbness of limbs, neurasthenia, hypertension dizziness, arthralgia due to wind-cold-dampness, and tetanus spasm.
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30 ways to eat gastrodia elata.
Stewed chicken with gastrodia elata is a dietotherapy method derived from nourishing and health-care drugs.
Ingredients: hen 1 hen (about 1500g), gastrodia elata 15g, 50g of water-frozen mushrooms, 500g of chicken soup, and proper amount of seasoning.
Cooking method: Gastrodia elata is washed and sliced, put into a bowl, steamed in a cage 10min and taken out. Boneless chicken, cut into small pieces, blanch in oil and take out. Stir-fry onion and g5minger in oil, add chicken soup and seasoning, pour chicken pieces, simmer for 40 minutes, add gastrodia elata slices, stew for 5 minutes, thicken and pour chicken oil.
How to eat, how much to eat: with meals or alone.
Function: calming the liver and calming the wind, nourishing blood and calming the nerves.
Scope of application: used for dizziness and headache caused by hyperactivity of liver yang, numbness and soreness of limbs caused by rheumatism, stroke paralysis, nervous migraine, dizziness and headache caused by neurasthenia and insomnia.
Gastrodia elata pig brain porridge comes from "A Complete Book of Dietotherapy for Common Diseases".
Materials: gastrodia elata 10g, pig brain 1, and japonica rice 250g.
Cooking method: Wash pig brain, put it in casserole together with Gastrodia elata, then add japonica rice, add water to cook porridge, porridge and brain are cooked.
How to eat, how much to eat: take warm porridge 1 time every morning.
Function: calming the liver, calming the wind, activating qi and promoting blood circulation.
Scope of application: suitable for hypertension, arteriosclerosis, Meniere's disease, headache due to head wind, etc.
Stewed oxtail with gastrodia elata stems from edible fungi diet therapy.
Ingredients: Gastrodia elata 10g, 2 oxtails, appropriate amount of chicken, appropriate amount of elbow, appropriate amount of dried Fritillaria, and appropriate amount of seasoning.
Cooking method: Wash Gastrodia elata, put it in a jar, add water, steam it in a cage and slice it thoroughly. Cook soup with hen and elbow meat. Chop oxtail according to joints, put it in a pot, add water, onion, ginger and white wine, boil it to remove fishy smell, then pick the oxtail after fishy smell into a cooked hen elbow soup pot, and add ham, scallop and seasoning into the soup, and simmer it for 2 hours with slow fire. After cooking, stir-fry the oxtail, hen and elbow, and put them neatly in the plate. Then put gastrodia elata slices around the plate and pour in cooked starch and sesame oil.
How to eat, how much to eat: eat meat and soup 1~2 times a day.
Functions: expelling wind and removing dampness, relieving pain, promoting qi circulation and promoting blood circulation.
Scope of application: suitable for dizziness, headache, restlessness and other diseases.
Stewed turtle with gastrodia elata stems from diet health care.
Ingredients: soft-shelled turtle 1 piece (about 450g), gastrodia elata slice 15g, and proper seasoning.
Cooking method: After the turtle is scalded with boiling water, scrape off the mud film on the surface and dig out the butter in the body. 1 week, coat turtle gall on the back of turtle shell, put the belly cover upward into the container, then cover with gastrodia elata slice, onion and ginger, add appropriate amount of yellow wine, cover the container, and stew for1.5-2 hours.
How to eat, how much to eat: when eating, according to the preferences of the people who eat, dip the freshly stewed gastrodia elata and turtle in sesame oil or garlic to drink soup.
Functions: nourishing liver and kidney, calming liver and suppressing yang, promoting blood circulation and removing blood stasis.
Scope of application: suitable for diseases such as hypertension and hepatitis.
Gastrodia elata and bamboo porridge originated from dietotherapy.
Materials: gastrodia elata10g, japonica rice100g, bamboo juice 30g, and proper amount of sugar.
Cooking method: soak Gastrodia elata, cut into thin slices, cook porridge with japonica rice and water, and add bamboo juice and sugar.
How to eat and how much to eat: 1 day, take porridge and Tianma tablets twice.
Function: calming the liver and calming the wind, clearing away heat and resolving phlegm.
Scope of application: It is suitable for epilepsy of liver wind-phlegm heat type (dizziness, headache, chest tightness, fatigue, upset and irritability, sudden fainting, unconsciousness, convulsion and spitting, slow time shift and normal after waking up).
Gastrodia elata Sliced Meat Soup comes from China medicated diet.
Ingredients: Gastrodia elata, pork.
Cooking method: Gastrodia elata is soaked and sliced for later use. Make the meat slices into soup, add 3 ~ 6 g of gastrodia elata slices and cook.
How to eat, how much to eat: medicine, meat and soup should be eaten regularly.
Function: nourishing yin and suppressing yang, calming liver and calming wind.
Scope of application: It is suitable for dizziness and headache caused by hyperactivity of liver yang or disturbance of wind and phlegm, and now it is mostly used for hypertension and otogenic vertigo.
Gastrodia elata carp comes from edible fungi diet.
Materials: Gastrodia elata 25 g, fresh carp 1 500 g, Ligusticum chuanxiong 10 g, Poria cocos 10 g, and proper amount of seasoning.
Cooking method: Remove the scales, gills and internal organs of fish, wash them and put them into a basin. Cutting Rhizoma Chuanxiong and Poria into large pieces, soaking in the second rice swill, then soaking Rhizoma Gastrodiae in the rice swill soaked with Rhizoma Chuanxiong and Poria for 4-6 h, taking out, steaming on rice, thoroughly slicing, and putting into fish belly. Put the fish in a pot, add appropriate amount of onion, ginger and water, steam in a cage for 30 min, and take out the ginger and onion. In addition, add appropriate amount of sugar, salt, monosodium glutamate, pepper, sesame oil and water, boil, thicken with water bean powder, and pour it on gastrodia elata fish.
How to eat, how much to eat: use cooked fish with meals or eat alone.
Functions: calming the liver, calming the wind, relieving convulsion and pain, promoting qi circulation and promoting blood circulation.
Scope of application: It is suitable for deficiency fire headache, numbness of eyes and limbs, neurasthenia, hypertension, dizziness and other symptoms.
Gastrodia elata duck comes from "dietotherapy for all diseases" o
Materials: gastrodia elata 15 g, ma duck 1 (about 500 g), 30 g of radix rehmanniae.
Cooking method: Slice Gastrodia elata and Radix Rehmanniae, remove hair and viscera from ducks and wash them. Put it in a casserole, add water, stew until the duck is cooked, and season with salt and monosodium glutamate.
How to eat: Eat meat with soup.
Function: nourishing yin and suppressing yang, calming liver and calming wind.
Scope of application: suitable for yin deficiency and yang hyperactivity, pre-eclampsia in pregnancy, dizziness and tinnitus in the third trimester of pregnancy, headache, bitter taste and dry throat.
Gastrodia elata eggs come from China Medical Nutrition.
Ingredients: egg 1 egg, 2 g gastrodia elata powder.
Cooking method: Peel the eggs, put them in a bowl, add gastrodia elata powder, stir well and steam.
How to eat and how much to eat: eat steamed gastrodia elata eggs 1 ~ 2 times a day.
Function: calming the liver and calming the wind, nourishing the heart and calming the nerves.
Scope of application: used for dizziness due to liver wind, or mental malnutrition, insomnia and forgetfulness.
Gastrodia elata fish head comes from China medicated diet.
Ingredients: Gastrodia elata 25g, Ligusticum Chuanxiong and Poria cocos each10g, fresh carp1250g (each fish weighs more than 500g), and appropriate amount of seasoning.
Cooking method: Scale and gut the fish, cut it from the back, cut it into 3-4 sections, cut 3-5 knives for each section, and put it into a bowl in 8 portions. Cut Rhizoma Ligustici Chuanxiong and Poria into large pieces, put them together with Rhizoma Gastrodiae in the second rice swill for about 4-6 h, take out Rhizoma Gastrodiae, steam it thoroughly on rice, slice it while it is hot, divide it into 8 parts with Rhizoma Chuanxiong and Poria, put it into each fish piece, add Shaoxing wine, ginger and onion respectively, add clear soup, steam it in a cage for 30 min, then take it out, remove onion and ginger, and turn over. Then pour the original soup into a spoon, add appropriate amount of sugar, salt, monosodium glutamate, pepper, sesame oil, wet starch and clear soup, boil, skim off the floating foam and pour it on each fish.
How to eat and how much to eat: twice a day, each time 1 serving.
Function: calming the liver and calming the wind, nourishing and calming the nerves.
Scope of application: suitable for dizziness, headache, intractable migraine, numbness of limbs, neurasthenia, hypertension, dizziness, headache and insomnia.