(1) Double Nuts Boiled Goose Meat Recipe:
Coix seed 30g, peach kernel 10g, goose meat 400g, carrot 150g, Shao wine 10g, soy sauce 20g, ginger 10g, green onion 15g, salt 4g, vegetable oil 30g.
Preparation: Wash coix seed, remove impurities; wash peach kernel; wash goose meat, blanch in boiling water to remove blood, cut into 4cm cubes; wash carrot, cut into 4cm cubes; chop green onion, slice ginger. Place coix seed in a bowl, add 50ml water, steam until cooked. Heat wok over high flame, add vegetable oil until hot, stir-fry ginger and green onion until fragrant, then add goose meat, salt, soy sauce, carrot, peach kernel, steamed coix seed (with its juice), and salt. Stir-fry, then add 300ml water and simmer over low heat for 45 minutes.
Consumption: Once daily, eat with meals. Consume 50g goose meat per serving.
Function: Strengthen spleen and eliminate dampness, relieve stiffness and pain. Suitable for patients with polyneuritis.
(2) Achyranthes Root Stewed Chicken Feet
Recipe: Achyranthes root 10g, Astragalus 20g, jujube 6 pieces, chicken feet 250g, ginger 10g, green onion 15g, salt 4g.
Preparation: Cut achyranthes root into segments; slice Astragalus after soaking; remove seeds from jujubes and slice them; clean chicken feet, remove claws, slice ginger, chop green onion. Place achyranthes root, Astragalus, jujubes, chicken feet in a stew pot, add ginger, green onion, salt, and 500ml water. Bring to boil over high heat, then simmer over low heat for 1 hour.
Consumption: Once daily, consume 50g chicken feet and drink the broth.
Function: Tonify qi and blood, unblock meridians. For patients with polyneuritis.
(3) Codonopsis and Malt Tea
Recipe: Codonopsis 20g, malt 15g, jujube 6 pieces.
Preparation: Wash Codonopsis and slice it; wash malt and remove impurities; wash jujubes, remove seeds, slice them. Place Codonopsis, malt, and jujubes in a stew cup, add 200ml water, bring to boil over high heat, then simmer over low heat for 15 minutes.
Consumption: Drink as tea.
Function: Tonify qi and blood, strengthen the spleen and stomach. For patients with polyneuritis.
(4) Papaya and Peach Kernel Steamed Snapper
Recipe: Papaya 15g, peach kernel 6g, snapper 500g, cooking wine 15g, ginger 10g, green onion 15g, garlic 10g, sugar 10g.
Preparation: Wash papaya and slice thinly; wash peach kernel, remove impurities; clean snapper, remove scales, gills, and internal organs. Place snapper in a steaming dish, add cooking wine, salt, sugar, rub evenly, then add ginger, green onion, papaya, peach kernel, and 300ml water. Steam in a steamer over high heat for 35 minutes.
Consumption: Once daily, eat with meals.
Function: Activate blood circulation, regulate qi, tonify qi and blood. For patients with polyneuritis.
(5) Poria and White Goose Soup
Recipe: Poria 15g, Astragalus 30g, Angelica sinensis, dodder seed, Eucommia, duzhong, papaya, white atractylodes each 10g, Rehmannia glutinosa 20g, white goose meat 500g, cooking wine 20g, ginger 10g, green onion 15g, salt 5g.
Preparation: Wash the nine herbs, pack into a gauze bag and tie tightly. Kill white goose, remove feathers, internal organs, and claws, cut into 5cm cubes. Crush ginger, chop green onion. Place goose meat, herb bag, ginger, green onion in a stew pot, add salt, pour in 1000ml water. Bring to boil over high heat, then simmer over low heat for 1 hour.
Consumption: Every 8 hours, take 200ml of soup.
Function:
Nourish liver and kidney, tonify qi and replenish deficiency. For patients with polyneuritis.<polyneuritis>