How many grams of gastrodia stew soup to put at one time The practice of making soup with fresh gast

GastrodiaThe stewed soup is generally made with dried gastrodia, and it can be stewed about 20g at a time.

Gastrodia is used to cook soup, most of the nutrients are released into the soup, and gastrodia itself will still have certain nutrients, although the effect of gastrodia may be nothing, but there will be no harm in eating, so the gastrodia used to cook soup can also be eaten.

The calories of gastrodia are 334 kcal per 100 grams, but gastrodia is a kind of Chinese herbal medicine, and the amount taken each time is very limited, generally not more than 10 grams, so under normal circumstances, eating gastrodia will not gain weight.

How to choose gastrodia:

1. It depends on the place of origin. Gastrodia in China, mainly produced in Sichuan, Yunnan, Hubei, Shaanxi, Yunnan and Sichuan producers have the best quality, such as Yunnan Zhaotong, Sichuan Yibin produced gastrodia, most of which are good goods.

2. It depends on whether there is a quality of hemp tomorrow. Gastrodia is used for its tuber, the tuber should be hypertrophied, solid and no hollow, the surface color is yellowish-white, bright, translucent and shiny, hard and brittle, it is the best product, that is, what people call "tomorrow hemp".

3. It should be able to grind powder and drop iodine. Gastrodia is an authentic medicinal material.

Mostly dug before the beginning of the winter solstice and Qingming, it tastes sweet, and it will be slightly sticky when chewed for a long time. There is also a non-subjective perception of gastrodia true and false identification method, that is, it is ground and added to make 10 water infusion, and then iodized wine.

2 4 drops, the real thing will be purplish red to burgundy.

Put about 3-9 grams of gastrodia stew at a time. Gastrodia stew soup is generally made with dried gastrodia, and it can be stewed for about 20g at a time. If the amount of gastrodia exceeds 40 grams, there may be a toxic reaction, the incubation period is 1-6 hours, and the symptoms are mostly manifested as headache, dizziness, chest tightness, pimples, etc., and there will be coma in large doses and long-term use, so the reference to the commonly used amount of gastrodia is generally about 3-9 grams.

Precautions for the use of gastrodiaIt should be noted that during the period of taking gastrodia, do not eat raw and cold food and greasy food, and it is best for users with yin deficiency not to take gastrodia.

It should be noted that the time of decoction of gastrodia should be controlled, and gastrodia cannot be fried for a long time. The main component of gastrodia is gastroside, which is highly volatile when heated. Gastrodia and other medicines will lose the active ingredient of sedation and analgesia due to heat.

Therefore, it is best to moisten gastrodia with a small amount of water first, cut it into thin slices after softening, dry or dry it in the sun, and take it with a decoction of medicine, or take it in pills or loose at the end of the grinding.

The above content refers to Encyclopedia - Gastrodia.

GastrodiaIt is a precious traditional Chinese medicine, and chicken is a low-fat and high-protein product.

The combination of meat and gastrodia stewed chicken can not only enhance the body's immunity and supplement nutrition.

The practice of stewed chicken soup with fresh gastrodia

Wash the fresh gastrodia, cut it into slices, add an appropriate amount of water to the local chicken into the pot, add a little rice wine, crush the ginger and put it in the pot, after boiling, skim off the surface with a layer of foam.

Put the gastrodia and a little ginkgo into the pot, simmer for about an hour on low heat, add salt and enjoy. The chicken is soft, the chicken broth is fragrant, and the fresh gastrodia flakes are delicious.

About 20-30 minutes. Dry gastrodia is made of fresh gastrodia, the moisture content is relatively small, it is difficult to cook if it is directly cleaned and cooked, it needs to be soaked in advance to become soft, generally put dry gastrodia in water, according to different water temperatures, it needs to be soaked for 20-30 minutes before it can be soaked soft.

Morphological characteristics of GastrodiaSaprophytic herbs. The plant is 30-100 cm tall and sometimes up to 2 meters; The rhizome is thick, tuber-shaped, elliptic to nearly dumbbell-shaped, fleshy, 8-12 cm long, 3-5 cm in diameter, sometimes larger, with dense nodes, the nodes are covered with many triangular broadly ovate sheaths. The stems are erect, orange-yellow, yellow, grayish-brown or blue-green, without green leaves, and the lower part is covered by several membranous sheaths.

racemes 5-30 cm long, usually with 30-50 flowers; bracts oblong-lanceolate, cm long, membranous; pedicels and ovaries 7-12 mm long, slightly shorter than bracts; flowers twisted, orange-yellow, pale yellow, blue-green or yellowish-white, nearly erect; The sepals and petals are combined to form a tepal tube about 1 cm long, 5-7 mm in diameter, nearly oblique ovate cylindrical, with 5 lobes at the apex, but the anterior cleft is 5 mm deep where the two lateral sepals meet, and the base of the tube protrudes anteriorly.

Before the gastrodia stew, just soak it for 20 minutes. If it is a large gastrodia, it needs to be soaked for more than 30 minutes, and a small gastrodia can be soaked for about 10 minutes. Large gastrodia needs to be knocked with an iron cylinder, it is best to cut it into small pieces, so that it is easy to cook, if the whole large piece of gastrodia is put into the pot to steam, it should not be cooked.

Cooking chicken soup itself takes a long time, about 2-3 hours or more. Before simmering chicken soup, the first thing to do is to clean the gastrodia, then cut it into small pieces, soak it for a while and then put it in the pot, then add an appropriate amount of red dates, wolfberries and other ingredients, and finally add an appropriate amount of water, cook on high heat for 20 minutes, put in the cut ginger slices and continue to simmer.

Gastrodia is not a tonic, and eating some appropriately can have the effect of maintaining the health of the body and effectively promoting physical health. Some people will have adverse reactions after taking gastrodia, such as dizziness, nausea, chest tightness and shortness of breath, etc., and in severe cases, the whole body will be swollen.

Gastrodia is not suitable for long-term use, even if it is a normal person, if it is taken for a long time, it will affect the health of the body, and the whole body will appear red pill and rash, so it is necessary to control the amount of gastrodia.

Gastrodia stewed soup hole Zheng carries 15-30 grams at a time. Gastrodia gastrodia is a saprophytic herbaceous plant of the family Orchidaceae and Gastrodia, which grows in clusters under sparse forests, in glades in forests, at the edge of forests or at the edge of shrubs. Gastrodia has been used for medicinal purposes for more than 1,000 years and is one of the precious Chinese medicinal materials.

Gastrodia gastrodia is also a saproparatic plant and has certain value for studying the phylogeny of orchids.

Wutianma: It is produced in the western part of Guizhou and the northeast to northwest of Yunnan. The plant is tall, the rhizome is oval to ovate-oval, and the nodes are dense. The stems are grayish-brown with white longitudinal stripes, and the flowers are blue-green.

Pine Gastrodia: It is produced in the northwest of Yunnan Province and is often born under the pine forest. The plant is about 1 meter tall, the rhizome is often fusiform or cylindrical, and the water content is more than 90%. The stems are yellowish-white, and the flowers are white or yellowish.

Gastrodia: It is produced in the northeast to southwest provinces and regions. The plant is tall and large, and its rhizome is oblong or inverted conical, with dense nodes and many scaly sheaths on the nodes. The stems are pale blue-green, and the flowers are pale blue-green to white.