Cistanche deserticola porridge

The following is some information about Cistanche porridge. The porridge tastes very delicious. I hope you like it.

Cistanche deserticola porridge

【Function】Nourishes the liver and kidneys, replenishes essence and blood, and moistens the intestines.

[Indications] Impotence due to kidney deficiency, cold pain in the waist and knees, weakness of muscles and bones, dry and hard stools, and sexual dysfunction.

How to make Cistanche deserticola porridge

[Preparation] Put 15-30g of Cistanche deserticola into a casserole, cook it until soft, remove the residue, add 2 liang of fine mutton (optional if you don't like it), 2-3 liang of polished rice and cook porridge. When the porridge is almost done, add a little onion and ginger, and cook for one or two more boils.

[Dos and Don’ts] (1) It is best eaten for dinner in autumn and winter.

(2) According to the ancient records of "avoiding iron utensils", it is appropriate to use a clay pot when cooking porridge.

(3) People with loose stools or hypersexuality should avoid taking this medicine.

[Explanation] Cistanche deserticola was called Dijing in ancient times, and is now called Jinsun and Dayun. It is mainly produced in Inner Mongolia, Gansu, Xinjiang, Qinghai and other places in China, but the largest production is in Inner Mongolia. The brown, fleshy, tender and moist ones are preferred.

Cistanche deserticola is also a "top-grade" medicinal material. Ancient medical scientists believed that it has certain kidney-tonifying and anti-aging effects. "Shennong's Herbal Classic" has such a record: "Cistanche deserticola tastes sweet and slightly warm, cures five kinds of labor and seven kinds of injuries, nourishes the five internal organs, benefits the essence and qi, and takes it for a long time to make the body light." Some books also say that it "benefits the marrow, improves the complexion, prolongs life, strengthens yang, and is a great tonic." "Ben Cao Jing Shu" also said: "Cistanche deserticola is an important medicine for nourishing the kidney and replenishing essence and blood. Taking it for a long time will make you fat and healthy and light." Huang Yuanyu pointed out in "Yujiu Yaojie": "Cistanche deserticola, the prescription book says that it can replenish essence and marrow, improve complexion and prolong life, which is not an exaggerated word."

The application of Cistanche porridge has been recorded in "Yao Xing Lun". The book says: "To replenish essence, black face and fatigue: 4 liang of Cistanche (boiled until soft, thinly cut and finely ground), fine mutton, divided into four degrees, add five flavors, cook porridge with rice, and take it on an empty stomach." Cistanche porridge has been used to treat constipation in the elderly for more than 350 years. Zhang Lu, a doctor in the Ming and Qing Dynasties, said in "Ben Jing Feng Yuan": "Cistanche, dryness and constipation in the elderly, it is suitable to cook porridge." Cistanche can not only be cooked into porridge, but the ancients also used it fresh as food. In March every year, harvest fresh Cistanche, scrape off the scales, wash with wine, remove the black juice, cut into thin slices, and make soup with taro and mutton. Its taste is "extremely good, beneficial to people, and eating it is better than taking tonic medicine." These valuable dietary therapy experiences in the treasure house of traditional Chinese medicine should be used as reference for us today.