Pilosula;Dangshen;Root Of Hairy Asiabell;Root Of Codonopsis Pilosula Radix Codonopsis Radix Chinese Herbal Medicine Codonopsis Root Dried Radix Codonopsis (500 G(1.10 Pound))

Chicken soup with Danggui, red dates and Dangshen Ingredients: Angelica sinensis, Codonopsis pilosula, red dates, appropriate amount of wolfberry, whole chicken. Practice: 1. Prepare angelica, codonopsis, red dates, wolfberry, and clean the chicken for use.

2. Prepare a clean casserole dish, add chicken, scallion, ginger and cooking wine, and add water to the highest water level. 3, open the fire to boil, remove floating end, add angelica, codonopsis, jujube, cover the lid, turn low heat simmer for 1 hour, add wolfberry, add salt to taste, then cook for 3 minutes can be out of the pot.

Second, crucian carp and Dangshen soup Materials: carp 1 tail (about 250 grams), 4 pieces of tofu, 30 grams of Dangshen, 10 grams of cooked ham, 50 grams of lean pork. Practice: 1, the crucian carp split clean, drain water, put into the pan after frying for use; Slice lean pork.

2. Boil the lean pork slices, ham and codonopsis in broth and add crucian carp and tofu. After boiling, cook gently for 20 minutes and season with salt, monosodium glutamate and cilantro.

Three, Dangshen and Astragalus stewed chicken soup Material: net hens 750 grams, 15 grams of codonopsis pilosula, 30 grams of astragalus, 100 grams of hericium, 10 grams of jujube, salt amount. Practice: 1, first cut the net hen into pieces of similar size, hericium with warm water bubble hair slice, Astragalus, Dangshen, jujube wash; 2, then put all the ingredients together in a bowl, add water, steamed until the chicken rotten, add salt to taste.

Four, Dangshen wax gourd soup Ingredients: 150 grams of wax gourd, 12 grams of Dangshen, 10 grams of wolfberry, 6 grams of astragalus, onion, ginger, a little salt. Practice: 1. First slice the white gourd with the skin, wash the astragalus membranaceus and wrap it with gauze; 2, then boil the juice with water, boil the wax gourd while it is hot, and finally put shallots, ginger and salt to taste.