White Fungus Pigeon Egg Soup for Brain Nourishment and Physical Strength
【Ingredients】6g White Fungus, 12 pigeon eggs, 15g Walnut Meat, 60g Water Chestnut Powder, appropriate amount of sugar.
【Preparation】① Soak white fungus in warm water for 1 hour, wash clean, place in bowl, add water, steam in steamer for about 1 hour; boil pigeon eggs in cold water, remove after cooling, peel, and place in bowl; separately prepare another bowl with water chestnut powder, add water to form slurry. Soak walnut meat in warm water for half an hour, peel and drain, fry until crisp, chop into rice-sized pieces. ② Place aluminum pot on stove, add water, pour in the broth from steaming white fungus, add water chestnut slurry, sugar, and walnut meat, stir well to form walnut porridge, transfer to soup bowl. ③ Place white fungus around the edge of the walnut porridge, arrange 12 pigeon eggs around the white fungus.
【Usage】One dose per day, divided into two servings.
【Efficacy】White fungus is neutral in nature, sweet and bland in taste, capable of moistening lungs, generating body fluids, nourishing yin, strengthening stomach, enriching qi and blood, nourishing brain and heart—making it a tonic for physical strength. Pigeon egg is sweet and salty, neutral in nature, able to tonify deficiencies. Walnut meat is sweet and warm, capable of nourishing kidney and blood, regulating lung function and promoting qi intake, moisturizing intestines and stopping leukorrhea. Water chestnut eliminates accumulation. Together, these four ingredients have effects of nourishing yin, moistening lungs, tonifying kidney and qi, and nourishing brain and heart. Suitable for conditions caused by yin deficiency and lung dryness such as depletion of body fluids, chronic dry cough, intestinal dryness and constipation, and post-illness weakness or fatigue. Since this soup has brain-nourishing and body-strengthening properties, healthy individuals consuming it regularly can enhance memory.