(1) Double Seed Boiled Goose Meat Recipe:
Coix seed 30g, peach kernel 10g, goose meat 400g, carrot 150g, Shao wine 10g, soy sauce 20g, ginger 10g, scallion 15g, salt 4g, vegetable oil 30g.
Preparation: Wash the coix seed and remove impurities; wash the peach kernel; wash the goose meat, blanch in boiling water to remove blood, cut into 4cm cubes; wash the carrot, cut into 4cm cubes; cut scallion into segments, slice ginger. Place the coix seed in a bowl, add 50ml of water, steam until cooked, then set aside. Heat the wok over high heat, add vegetable oil until hot, then fry ginger and scallion until fragrant, immediately add goose meat, salt, soy sauce, carrot, peach kernel, steamed coix seed (including the juice), and salt, stir-fry evenly, then pour in 300ml of water and simmer over low heat for 45 minutes.
Dietary method: Consume once daily, eat with meals. Eat 50g of goose meat per serving.
Effect: Strengthen spleen, eliminate dampness, relieve stiffness and spasms. Used for patients with polyneuritis.
(2) Achyranthes Root Stewed Chicken Feet
Recipe: Achyranthes root 10g, Astragalus 20g, jujube 6 pieces, chicken feet 250g, ginger 10g, scallion 15g, salt 4g.
Preparation: Cut achyranthes root into segments; soak astragalus to soften, then slice; remove pits from jujubes and slice; clean chicken feet, remove tips, slice ginger, cut scallion. Place achyranthes root, astragalus, jujubes, and chicken feet together in a stew pot, add ginger, scallion, salt, and pour in 500ml of water. Bring to boil over high heat, then simmer over low heat for 1 hour.
Dietary method: Consume once daily, eat 50g of chicken feet and drink the broth.
Effect: Tonify qi and blood, unblock meridians. Used for patients with polyneuritis.
(3) Codonopsis and Malt Tea
Recipe: Codonopsis 20g, malt 15g, jujube 6 pieces.
Preparation: Wash codonopsis and slice; wash malt and remove impurities; wash jujubes, remove pits, slice. Place codonopsis, malt, and jujube together in a stew cup, add 200ml of water, bring to boil over high heat, then simmer for 15 minutes over low heat.
Dietary method: Drink as tea.
Effect: Tonify qi and blood, strengthen the spleen and stomach. Used for patients with polyneuritis.
(4) Papaya and Peach Kernel Steamed Grouper
Recipe: Papaya 15g, peach kernel 6g, grouper 500g, cooking wine 15g, ginger 10g, scallion 15g, garlic 10g, sugar 10g.
Preparation: Wash papaya and slice thinly; wash peach kernel and remove impurities; clean grouper, remove scales, gills, and internal organs. Place grouper in a steaming bowl, add cooking wine, salt, sugar, rub evenly, place ginger, scallion, papaya, and peach kernel inside, pour in 300ml of water. Place the steaming bowl in a steamer, steam over high heat for 35 minutes.
Dietary method: Consume once daily, eat with meals.
Effect: Activate blood circulation, regulate qi, tonify qi and blood. Used for patients with polyneuritis.
(5) Poria and White Goose Soup
Recipe: Poria 15g, astragalus 30g, angelica, dodder seed, eucommia bark, du zhong, papaya, white atractylodes each 10g, rehmannia 20g, white goose meat 500g, cooking wine 20g, ginger 10g, scallion 15g, salt 5g.
Preparation: Wash the nine herbs, place in a cloth bag, tie tightly. Clean the white goose, remove feathers, internal organs, and claws, cut into 5cm cubes; smash ginger, cut scallion into segments. Place goose meat, herb bag, ginger, and scallion in a stew pot, add salt, pour in 1000ml of water. Place the stew pot over high heat until boiling, then simmer over low heat for 1 hour.
Dietary method: Consume every 8 hours, 200ml per dose.
Effect:
Tonify liver and kidney, replenish qi and treat deficiency. Used for patients with polyneuritis.
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