(1) Angelica and Astragalus Papaya Pigeon Soup Recipe: Angelica 10g, Astragalus 20g, papaya 20g, 2 pigeons, ginger 10g, green onion 15g, salt 4g, Shao wine 25g.
Preparation: Wash Angelica and Astragalus, slice them; wash papaya, slice it; kill pigeons, remove feathers, internal organs, and claws; slice ginger, chop green onion. Place pigeon meat, Angelica, Astragalus, ginger, green onion, salt in a stew cup, add 300ml water. Bring to boil over high heat, then simmer over low heat for 50 minutes.
Consumption: Twice daily, consume 50g pigeon meat and drink soup.
Function: Nourish kidney and tonify qi, expel wind and supplement blood. For patients with polyneuritis.
(2) Papaya Steamed Quail
Recipe: Papaya 20g, quail 4 pieces, ginger 10g, green onion 15g, salt 4g, Shao wine 20g.
Preparation: Wash papaya, slice it; kill quails, remove feathers, internal organs, and claws; slice ginger, chop green onion. Place quail, papaya, ginger, green onion, salt, and cooking wine in a stew cup, add 250ml water. Bring to boil over high heat, then simmer over low heat for 50 minutes.
Consumption: Once daily, consume half a quail and drink soup with meals.
Function: Tonify five zang-organs, clear damp-heat. For patients with polyneuritis.
(3) Dried Ginger Lamb Porridge
Recipe: Dried ginger 10g, lamb 50g, rice 250g, salt 3g.
Preparation: Slice dried ginger finely; wash lamb, cut into strips; wash rice, remove sand and impurities. Place dried ginger, lamb, rice, and salt in a stew pot, bring to boil over high heat, then simmer over low heat for 45 minutes.
Consumption: Once daily, consume at breakfast.
Function: Warm the middle burner, expel cold, restore yang and unblock pulse. For patients with facial neuritis of wind-cold type.
(4) Milk, Raw Rehmannia, and Oyster Drink
Recipe: Raw Rehmannia 15g, milk 250g, oyster 100g, sugar 20g.
Preparation: Slice raw Rehmannia; wash oyster meat, slice it. Place raw Rehmannia and oyster in a stew cup, add sugar, pour in 200ml water. Bring to boil over high heat, then simmer over low heat for 25 minutes, then add milk.
Consumption: One cup daily, drink milk and eat oyster meat.
Function: Calm liver and subdue yang, soften hardness and disperse nodules. For patients with facial neuritis.
(5) Gastrodia Steamed Squab
Recipe: Gastrodia 10g, safflower 6g, peach kernel 6g, 2 squabs, ginger 10g, green onion 15g, salt 4g.
Preparation: Soak Gastrodia, slice it; wash safflower and peach kernel; kill squabs, remove feathers, internal organs, and claws; slice ginger, chop green onion. Place squabs in a steaming cup, add Gastrodia, safflower, peach kernel, ginger, green onion, salt, and 200ml water. Steam over high heat in a steamer for 40 minutes.
Consumption: Once daily, consume half a squab.
Function: Calm liver and extinguish wind, expel wind and relieve convulsions. For patients with facial neuritis.<polyneuritis>