How should Gastrodia elata eat better nutrition?

1, steamed fish in Ma Xiong: raw materials: Rhizoma Gastrodiae 15g, Rhizoma Chuanxiong 10g. Cooking method: 1 carp. Scales and intestinal impurities of carp are removed, washed, cut open, and gastrodia elata, Ligusticum chuanxiong, ginger, pepper and salt are added. Put it in a bowl, add some water and steam it. How to eat, how much to eat: remove Chuanxiong. Efficacy: Gastrodia elata is used for calming liver yang and relieving pain, while Chuanxiong is used for calming liver and relieving pain. Scope of application: used to relieve hyperactivity of liver yang or hypertension, dizziness and headache. 2. Gastrodia elata Stewed Chicken Ingredients: hen 1 hen (weighing about1.500g), Gastrodia elata1.5g, water-frozen mushrooms 50g, chicken soup 50g, and appropriate 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. Efficacy: 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. 3, Tianma pig brain porridge raw materials: Tianma 1 0g, pig brain1,250g of japonica rice. Cooking method: Wash pig brain, put it in casserole with Gastrodia elata, add japonica rice, and add water to cook porridge, so that porridge and brain are cooked together. How to eat, how much to eat: take warm porridge 1 time every morning. Efficacy: calming the liver and calming the wind, promoting qi and promoting blood circulation. Scope of application: suitable for hypertension, arteriosclerosis, Meniere's disease, headache due to head wind, etc. Source: A Complete Book of Dietotherapy and Supplementary Food for Common Diseases. 4, Tianma roasted oxtail Tianma roasted oxtail raw materials: Tianma 10 gram, oxtail 2, female chicken, elbow, dried Fritillaria, seasoning know the right amount. 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. Efficacy: 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. Source: Edible fungi diet. 5. Gastrodia elata Stewed Turtle Ingredients: Turtle 1 piece (about 450g), Gastrodia elata slice 15g, and appropriate 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. Efficacy: 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. Source: diet and health care. 6. Gastrodia elata Carp Raw materials: Gastrodia elata 25g, Ligusticum Chuanxiong 10g, Poria cocos 10g, fresh carp 1 strip (1.5kg), soy sauce, cooking wine, salt, essence, sugar, pepper, sesame oil, onion, ginger and water. Cooking method: (1) Scales, gills and viscera are removed from fresh carp, and then the fresh carp is washed and put into a basin. Chuanxiong and Poria are cut into large pieces, and then soaked in rice swill for the second time. Then Gastrodia elata is soaked in rice swill soaked with Chuanxiong and Poria for 4-6 hours, and then it is taken out and steamed thoroughly on rice. Cut into pieces for later use. ⑵ Slice gastrodia elata into the fish head and belly, put it into the pot, then add the minced onion and ginger, add some water, and steam it in a cage for about 30 minutes. (3) After the fish is steamed, the onion and ginger are picked, and the clear soup with water, bean powder, sugar, salt, monosodium glutamate, pepper and sesame oil is boiled and poured on the gastrodia elata fish. Efficacy: 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, neurasthenia, hypertension and dizziness. 7. Pinellia Rhizoma Atractylodis Macrocephalae Tianma Soup Ingredients: 9 grams of Pinellia Rhizoma, 9 grams of Gastrodia elata, 9 grams of Atractylodis Rhizoma, 9 grams of Poria, 6 grams of oranges, 6 grams of licorice, 6 grams of ginger and 3 jujubes. Efficacy: invigorating spleen and eliminating dampness, resolving phlegm and calming wind. Indications: turbid phlegm, excessive phlegm, palpitation, dizziness and headache. Ancient book theory: this prescription is a medicine for treating endogenous wind and phlegm. If phlegm is due to dampness, Atractylodes macrocephala is mainly used for eliminating dampness and resolving phlegm. Dizziness is due to wind, supplemented by gastrodia elata to calm the internal wind. Spleen is the source of phlegm, so Pinellia ternata, Poria cocos, Fructus Aurantii and Glycyrrhiza uralensis are used to strengthen the spleen, replenish qi, eliminate dampness and harmonize the middle energizer. And cited ginger and jujube to reconcile Wei Ying. 8. Gastrodia elata porridge ingredients: Gastrodia elata 10g, japonica rice 10g, 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). Source: Diet cures all diseases. 9. Gastrodia elata Sliced Meat Soup comes from China medicated diet. Raw materials: 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. 10, steamed pig brain with gastrodia elata/0/0g pig brain 2 ginger 5g garlic 10g onion 5g salt 5g Shaoxing wine 5g chicken soup 200ml Cooking method: 1. Pulverize rhizoma Gastrodiae into fine powder. Wash the pig brain to remove the red gland and membrane, wash the ginger and garlic, and slice the onion. 2. Put the pig's brain into a steaming basin, and add gastrodia elata powder, salt, ginger, onion, garlic and chicken soup. 3. Put the steaming basin with pig brain into a steamer and steam it in the air with high fire for 35 minutes. How to eat:/kloc-0 times a day, each time 1 pig brain. Efficacy: calming the liver, calming the wind and lowering blood pressure. It is eaten by hypertensive patients with wind-phlegm ascending and descending type. 1 1, Gastrodia elata Cooked Eggs Efficacy: Treating headache and dizziness Formula: 60 grams of fresh Gastrodia elata, 3 eggs, water 1000 grams. Slice fresh gastrodia elata into a pot, boil in water for 30 minutes, and then add eggs to cook. Usage: Take it every other day. 12, Gastrodia elata and Lycium barbarum boiled pig brain effect: it has a certain auxiliary treatment effect on dizziness and headache. Formula: fresh gastrodia elata 100g, medlar 15g, and 2 pairs of pig brains. Decoct fresh Rhizoma Gastrodiae slices and Fructus Lycii in water 1 hour, and cook in the cleaned pig brain. Usage: once a day, or once every other day. 13, Tianma Yam Stewed Pigeon Effect: It has the effects of nourishing liver and kidney, invigorating stomach and spleen, benefiting qi and moistening lung, nourishing kidney and solidifying essence. Can be used for treating weakness, impotence, premature ejaculation, diabetes, women's blood deficiency, irregular menstruation, amenorrhea, headache, dizziness, etc. Formula: fresh gastrodia elata, fresh yam, fresh onion100g each, 4 young pigeons, 250g pork, 250g cooked pork belly slices and kidney flowers, clear water mung bean vermicelli150g, lettuce lotus root 65438, 200g dried bean curd, 25g ginger slices, 35g cooking wine and refined salt. Put the pressure cooker on fire, add chicken soup, Rhizoma Gastrodiae, Rhizoma Dioscoreae, squab, ginger slices, pork, lotus root slices, dried bean curd, cooking wine, pepper, salt and scallion, boil, skim the floating foam, add valve pressure 10 minute, stop fire and cool down, then add other raw materials and chicken essence, and then boil, and serve. Usage: Eat meat and drink soup. 14, Tianma duck effect: nourishing yin and suppressing yang, calming the liver and calming the wind. Suitable for yin deficiency and yang hyperactivity, dizziness, tinnitus, headache, bitter taste and dry throat. Formula: fresh gastrodia elata 100g, fresh rehmannia root 30g, jellyfish duck 1 (about 500g). Slaughter the duck, remove the hair and viscera, clean and slice Gastrodia elata, and stew it until the duck is cooked. Season with salt and monosodium glutamate. Usage: Eat meat and drink soup. 15, Tianma Meat Slice Decoction Efficacy: Nourish latent yang, calm the liver and calm the wind. Suitable for dizziness, headache and other symptoms. Now it is mostly used for hypertension, otogenic vertigo and so on. Formula: Gastrodia elata and pork. Slice Rhizoma Gastrodiae for later use; Slice the meat to make soup, add 60 grams of fresh gastrodia elata slices and cook. Usage: both medicine and soup. 16, Gastrodia elata Walnut Fish Gastrodia elata Walnut Fish Raw materials: peeled fresh Gastrodia elata 100g, walnut kernel 30g, Chuanxiong 10g, Poria cocos 10g, fresh carp 1 (about 1500g), and soy sauce 5g. Practice: 1. Scales, gills and viscera of carp are removed, washed and packed; Slice Rhizoma Ligustici Chuanxiong and Poria, soak in the second rice washing water, then soak Rhizoma Gastrodiae in the rice washing water soaked with Rhizoma Chuanxiong and Poria for about 4 hours, take out, drain and slice (shred) for use. 2. Put the slices of gastrodia elata (shredded) and walnuts into the fish head and belly, put the fish into the basin, then add the onion and ginger, add appropriate amount of water, and steam in the cage for about 30 minutes. 3. After the fish is steamed, pick out the onion and ginger, thicken it with water bean powder, clear soup, white sugar, refined salt, monosodium glutamate, pepper and sesame oil, and pour it on the fish. Efficacy: calming the liver, calming the wind, relieving convulsion and pain, promoting qi and blood circulation, strengthening the brain and improving intelligence. Application: Take with meals. It is suitable for auxiliary dietotherapy for asthenic fire, headache, numbness of eyes and limbs, neurasthenia, hypertension, dizziness and mental retardation. 17, Tianma Fish Head Soup Tianma Fish Head Soup Ingredients: one live carp, peeled fresh gastrodia elata 100g, Poria cocos 10g, Sichuan Peony and Jiang Mo 6g each, soy sauce and sesame oil 10ml, yellow rice wine 15ml, sugar 20g and onion 9g. Practice: 1. Scales, gills and internal organs of carp are removed, washed and put into a plate; Slice Rhizoma Chuanxiong and Poria, soak in rice washing water for several hours, then soak Rhizoma Gastrodiae in rice washing water soaked in Rhizoma Chuanxiong and Poria for 1-2 hours, and take out Rhizoma Gastrodiae and slice it into thin slices for later use. 2. Put the slices of gastrodia elata into the fish head and belly, put them into the pot, then add the minced onion and ginger, add some water, steam them in a cage for 30 minutes, and then take them out of the pot for later use. 3. Use water starch, fresh soup, sugar, refined salt, monosodium glutamate, pepper, soy sauce, sesame oil and other seasonings to boil and thicken the fish head. Efficacy: promoting blood circulation and expelling wind, nourishing blood and promoting hair growth, invigorating spleen and harmonizing middle energizer, and tonifying liver and kidney. Application: Take with meals. It is suitable for hair growth and hair care, and is suitable for auxiliary diet therapy of headache, dizziness, numbness of limbs, hypertension, neurasthenia and other diseases caused by yin deficiency of liver and kidney and hyperactivity of liver yang. 18, braised pork with gastrodia elata and winter vegetables Ingredients: peeled fresh gastrodia elata 150-200g, pork belly 500g, Sichuan cuisine 200g, ginger slices 15g, cooking wine 10g, soy sauce 10g, and broth 2000. Practice: Gastrodia elata is washed and mashed, pork belly is boiled in a hot pot for a while, then it is taken out and smeared with honey and fried in an exothermic oil pan until golden brown, and then it is taken out, cooled and sliced, and put on a plate. Wash and chop Sichuan winter vegetables, put them in a casserole, stir-fry with salt, onion, ginger, monosodium glutamate, soy sauce, cooking wine and broth, pour them on the sliced meat, sprinkle with gastrodia elata, salt and pepper, and steam them in a steamer for 30 minutes before eating. Efficacy: calming the liver and calming the wind, relieving convulsion and pain, promoting qi circulation and stopping bleeding. It is suitable for asthenic fire, headache, dark eyes, numbness of limbs and neurasthenia, and has the effects of moistening stomach, promoting fluid production, invigorating kidney and qi, clearing away heat and toxic materials, moistening skin and making hair shiny. 19, Tianma Mountain Chicken Hotpot Tianma Mountain Chicken Hotpot Ingredients: peeled fresh gastrodia slices 100g, fresh Polygonum multiflorum Thunb. 50g, fresh ginseng slices 25g, a pheasant (weighing about 2000g), fresh mushrooms 500g, cooked quail eggs 16, spinach potatoes 250g each, and soaked vermicelli 60g. Output: 1. Blanch the pheasant's hair, claws and mouth, gut, wash and chop; Gastrodia elata and Polygonum Multiflori Radix were washed and sliced. 2. Put the pot on fire, put salad oil in the pot and cook it, add ginger slices, onion slices, pepper powder and pheasant slices, then add broth, gastrodia elata slices, Polygonum multiflorum slices and ginseng slices to boil, skim the floating foam, cook until it is 90% cooked, and add refined salt and cooking wine to cook for later use. Wash mushrooms, tear them into strips and put them on a plate; Remove the roots and yellow leaves from spinach, wash and straighten, and set the plate; Washing soaked vermicelli, cutting into sections, and putting on a plate; Peel the cooked quail eggs and put them on a plate for later use. 4. Mix leek powder, sesame oil, salt, chicken essence and salad oil evenly, make a seasoning dish, one for each person, then pour the stewed raw materials into a hot pot, boil it with high fire, and blanch or dip it in water. Efficacy: Polygonum multiflorum Thunb. tastes bitter, sweet, astringent, slightly warm, and has the effects of nourishing liver and kidney, enriching blood, expelling wind and activating collaterals; Ginseng is sweet, slightly bitter and slightly warm, and has the effects of invigorating vitality, resolving food stagnation, promoting fluid production to quench thirst, calming nerves and improving intelligence. Pheasants are sweet and have the effects of nourishing qi and blood and strengthening bones and muscles. Polygonum Multiflori Radix, Ginseng Radix, Pheasant and Gastrodia elata are compatible, and have the effects of invigorating qi and blood, benefiting liver and kidney, blackening hair and so on. Can be used for treating deficiency of both qi and blood, and is suitable for dancers, athletes and other high-intensity activities. 20. Gastrodia elata Rib Hotpot Gastrodia elata Rib Hotpot Ingredients: peeled fresh Gastrodia elata 200g, ribs 750g, pork 500g, Coicis Semen, Amomum tsaoko, lotus seeds, pork suet 50g, cauliflower 250g, Chinese cabbage, Pleurotus ostreatus, peanut oil 100g, rock sugar 20g, Jiang Mo 35g, cooking wine 30g, pork. Output: 1. Soak Gastrodia elata in warm water for 30 minutes, wash and cut into thin slices; Removing the seeds of Amomum tsao-ko and leaving the peel; Cleaning Coicis Semen to remove impurities; Soak lotus seeds in warm water to remove the heart; Wash and drain the ribs, chop them into 6-8 cm long pieces with a machete, blanch them in a boiling water pot, take them out and drain them; Pork is cut into thin slices with a thickness of 0.3 cm, a length of 6-8 cm and a width of 4-6 cm with a knife; Peel and peel the wax gourd and cut it into thin slices; Cut cauliflower into small flowers; Tearing Pleurotus ostreatus into strips; Wash Chinese cabbage. All the above raw materials, except medicine and ribs, are put on plates for later use. 2. Put the wok on fire, heat it with peanut oil, stir-fry it in Jiang Mo for a few times, add the ribs and stir-fry until they turn white, add the pork plate oil, crystal sugar, salt and cooking wine, stir-fry evenly, add the pork soup to boil the wok, remove the foam, pour it into the cauldron, add medicine and cook for 15 minutes, and serve. You can also use sesame oil, monosodium glutamate and refined salt to make a seasoning plate, one for each person, and dip it in to eat or drink soup. Efficacy: ribs are sweet and flat, and have the effect of nourishing yin and benefiting marrow. Amomum tsao-ko is pungent and warm, enters the spleen and stomach meridian, and has the effects of eliminating dampness and phlegm, dispelling cold and relieving pain, and resolving food stagnation. Coix seed is sweet, light and slightly cold, and has the effect of strengthening the spleen and promoting diuresis. The compatibility of ribs, Amomum tsaoko, Coicis Semen, Lotus seeds and Gastrodia elata can strengthen the spleen, eliminate dampness, promote the circulation of qi, relieve pain, promote digestion and regulate the stomach, and is suitable for auxiliary dietotherapy such as deficiency cold, food stagnation, loss of appetite, chills in hands and feet, and wet stool sugar. 2 1, Gastrodia elata Cooked Eggs Efficacy: Treatment of headache and dizziness Formula: 60 grams of fresh Gastrodia elata, 3 eggs, water 1000 grams. Slice fresh gastrodia elata into a pot, boil in water for 30 minutes, and then add eggs to cook. Usage: Take it every other day.