Eucommia yam soup - a beautiful soup to relieve back pain
Overview
Eucommia ulmoides is the dry bark of a plant, with a thin layer of drawing connecting the bark. It is warm in nature and sweet in taste. It is very suitable for consumption with symptoms such as frequent back pain, rheumatism and paralysis. It can strengthen muscles and bones, liver and kidneys, etc., but it is not suitable for people with yin deficiency and excessive fire. The cooked soup has a faint medicinal flavor and is still very fragrant. If you are not used to the taste, you can add a few more candied dates. Eucommia ulmoides is also very suitable for people with high blood pressure. It can balance the body's blood pressure, strengthen the body's cell and immune functions, decompose cholesterol in the body and remove toxins from the body. [Eupcommia ulmoides] is also very effective when combined with [Morinda citrifolia] to make soup. Morinda citrifolia is also effective in treating waist pain, strengthening muscles and bones, and removing rheumatism. Both of them are not suitable for people with yin deficiency and excessive fire. For example, they are not suitable for those who are hot and dry, cannot sleep, and suffer from internal heat. However, it is very helpful for women during the conditioning period. Generally, you can drink this soup one week after menstruation. Because some women will have waist pain during menstruation, this soup is very suitable for consumption during the conditioning period.
Tags
Ingredients
Steps
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Blanch the keels or ribs and wash them, peel and cut the water chestnuts and yams into pieces, wash the candied dates, eucommia ulmoides and wolfberry and set aside.
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Put all the ingredients except the wolfberries into the soup pot and add water.
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The soup pot function is [Old Fire Soup], and the soup cooking time is 3 hours. If you use an ordinary pot, boil it on high heat first and then turn to low heat and simmer it for 2 hours.
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Cover the lid and wait to drink Laohuo soup.
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When the time is left for the last 20 minutes, add the wolfberry, continue to cover the lid until the soup is cooked, then add an appropriate amount of salt to taste and serve.
