The efficacy and eating methods of Jidoumi

Each type of food has different nutritional value, and many foods have Chinese medicine weights, so in Chinese medicine, some chronic diseases can be cured through diet therapy. Chicken Dou Mi is a plant that grows in water. It also has the effect of treating physical diseases. So what are the effects and ways to eat chicken Dou Mi? It is understood that the method of eating Jidoumi is simple, but it has obvious effect in treating men's problems such as spermatorrhea.

Chickpea rice is an annual aquatic herb with thorns all over the plant. The underground stem is short and thick. The primary leaves are submerged, arrow-shaped and small, while the secondary leaves float on the water, are round shield-shaped or shield-shaped heart-shaped, with a diameter of up to 130 cm, wrinkled on the upper side and purple on the lower side, with thorns on the petioles and veins. It benefits the kidney and strengthens the essence, nourishes the spleen and stops diarrhea, removes dampness and stops leukorrhea. It is used to treat nocturnal emission, spermatorrhea, enuresis, frequent urination, chronic diarrhea due to spleen deficiency, leucorrhea, leucorrhea, etc.

Chicken head porridge

raw material

100 grams of Gorgon fruit, 6 pieces of Dadong celery, and 100 grams of rice.

Preparation method

① Wash the chicken head rice and rice separately and set aside.

② Add appropriate amount of water into the pot, put in chicken head rice, jujube and rice and cook porridge together. It is ready when cooked.

usage

Take once a day for 20-30 days.

effect

Chicken head rice has the effects of nourishing the spleen and strengthening the kidneys, astringing semen and stopping leucorrhea. It can be used to treat nocturnal emission, spermatorrhea, premature ejaculation, and clear leucorrhea.

Indications

Premature ejaculation caused by insufficient kidney qi has symptoms such as decreased libido, weakness in the waist and knees, dizziness, fatigue, pale complexion, cold limbs and chills.

Chicken head, rice and pork ribs soup

Materials:

Main ingredients: 250g pork ribs (large ribs)

Accessories: 50g gorgon rice

Seasoning: 5g green onion, 5g ginger, 8g cooking wine, 3g salt, 2g MSG

practice:

1. Wash and chop the ribs into pieces, blanch them in boiling water, remove them and rinse off the foam;

2. Remove impurities from the gorgon fruit, wash and set aside;

3. Light a pot and pour in oil. When the oil is hot, pour in the spareribs, water chestnuts, cooking wine, green onions, ginger and appropriate amount of water. Bring to a boil over high heat, then simmer over low heat until the meat is tender. Then add salt and MSG to taste, then remove from heat and serve in a soup bowl.