It is recommended to eat it directly, no more than 12 grams per day (5-6 tablets is about 12 grams, halve for those with gastrointestinal problems), 2-3 tablets at a time (halve for children over 5 years old, One-third below); you can also soak it in water or wine to drink; or you can add some nourishing ingredients when making soup and stewing meat.
Related dishes of Rehmannia glutinosa
Main ingredients of Rehmannia glutinosa mutton soup: 700 grams of lean mutton. Accessories: 30 grams of Rehmannia glutinosa, 15 grams of Angelica sinensis, 30 grams of Astragalus membranaceus, 10 grams of dried dates, 10 grams of ginger, 2 grams of MSG, 3 grams of white sugar, and 2 grams of chicken essence.
Method: 1. Cut the washed mutton into small pieces and blanch it in boiling water to remove the blood foam.
2. Put the mutton pieces into a pot filled with appropriate amount of water, add ginger, rehmannia glutinosa, angelica root, and astragalus, and simmer over low heat for about three hours.
3. Add jujube, sugar, salt, chicken essence, and MSG, stir evenly, and simmer for about fifteen minutes.
Two cooked rehmannia porridge Ingredients: 40 grams of glutinous rice Accessories: 30 grams of cooked rehmannia glutinosa, 10 grams of tangerine peel
Method: 1. Wrap the cooked rehmannia glutinosa with gauze, add 500 ml of water, and put it in a casserole Soak for a while and boil several times.
2. When the concoction turns brown and smells fragrant, gradually reduce to a simmer, add japonica rice and dried tangerine peel and cook.
3. When the rice kernels bloom and become thin porridge, remove the cooked rehmannia glutinosa.
The first blood-tonifying soup for three women: Siwu Decoction Ingredients: 15 grams of Rehmannia glutinosa, 10 grams of Angelica sinensis, 10 grams of Chuanqiong, 10 grams of white peony root, 1000 ml of water
Method: 1. Put all the ingredients in the pot, cover it and bring to a boil over high heat; 2. Then turn to low heat and simmer for one hour
Usage: Drink on an empty stomach in the morning and evening. Any temperature is acceptable, but it is best after the medicinal materials have been cooked. Do not leave it overnight before cooking.