How to eat Roucongrong best

We all know that the same ingredient will have different flavors and textures due to different cooking methods. For example, braised pork belly will have a more delicate texture, while roasted pork belly will taste chewy and delicious. This is true for food ingredients and medicinal materials. For example, Cistanche deserticola will produce different effects when combined with different medicinal materials. Friends who love health preservation must understand the characteristics and effects of Cistanche when using it. So what is the best way to eat Cistanche?

Cistanche deserticola: tall herb, 40-160 cm tall, mostly underground. The stem is unbranched or has 2-4 branches from the base, with a diameter of 5-10 (-15) cm at the lower part, gradually becoming thinner upwards to 2-5 cm in diameter. The leaves are broadly ovate or triangular-ovate, 0.5-1.5 cm long and 1-2 cm wide, densely grown at the bottom of the stem and sparsely and narrowly grown at the top, lanceolate or narrowly lanceolate, 2-4 cm long and 0.5-1 cm wide, glabrous on both sides. Inflorescence spike-shaped, 15-50 cm long, 4-7 cm in diameter; bracts in the lower half or all of the inflorescence are longer, equal to or slightly longer than the corolla, ovate-lanceolate, lanceolate or linear-lanceolate, together with the bracteoles and corolla lobes, sparsely pubescent or nearly glabrous on the outside and edges; bracteoles 2, ovate-lanceolate or lanceolate, equal to or slightly longer than the calyx.

The therapeutic value of Cistanche deserticola: The fleshy stem with scaly leaves of Cistanche deserticola, a parasitic herb of the Orobanchaceae family. It is produced in Inner Mongolia, Gansu, Qinghai, Xinjiang and other places. Dig up the seedlings in spring before or just after they emerge from the soil, remove the inflorescences, and dry them. Slice and use raw. [Properties] Sweet and salty in taste, warm in nature. It can replenish kidney yang, benefit essence and blood, and moisten the intestines and promote bowel movements. [Reference] Contains trace amounts of alkali, polysaccharides and inorganic salts. It can lower blood pressure and resist atherosclerosis; it has certain anti-aging effects; it can promote saliva secretion in mice; it can increase the propulsion of the small intestine, shorten the defecation time, and can significantly inhibit the large intestine's absorption of water. [Uses] It is used for kidney yang deficiency, deficiency of essence and blood, impotence or infertility, soreness of waist and knees, weakness of muscles and bones; dry intestines and constipation. [Usage] 10-15g per day, 6-9g each time, or up to 30g. Decoction, decoction into paste, soak in wine, cook porridge, etc. [Appendix] 1

Cistanche porridge: 30g Cistanche, 5g antler glue, 100g mutton, 150g polished rice. Boil Cistanche deserticola in water to extract the juice, cut the mutton into small pieces, and cook it into porridge with rice. When the mutton is almost cooked, add deer antler glue and cook until the porridge is done. Originated from "Shenghuifang". This recipe uses Cistanche deserticola, antler glue and mutton to nourish kidney yang and improve essence and blood. It is used for kidney deficiency, lack of essence and blood, impotence and spermatorrhea, premature ejaculation, infertility caused by cold uterus in women, and pain in the waist and knees.

Cistanche and Hemp Seed Paste: 15g Cistanche, 30g Hemp Seed, 6g Agarwood. Boil Cistanche and hemp seeds in water, then add agarwood, boil together to get a thick juice, add about an equal amount of refined honey, stir well, boil until a paste is obtained. Take 1 to 2 spoons each time. Originated from "Jinkui Yi" (the original recipe was pills). This recipe uses Cistanche and Hemp Seed to moisten the intestines and promote bowel movements, Agarwood to promote qi and relieve bloating, and Honey to moisten the intestines. Used for dry intestines, constipation and abdominal distension.

.Cistanche wine: Soak 200g of Cistanche in 3kg of liquor for 7-15 days, and drink 10-30ml daily. How to eat Cistanche deserticola 2. Cistanche and wolfberry wine: 200g Cistanche, 100g Cynomorium songaricum, 30g Gastrodia elata, 50g wolfberry, put into 3kg white wine, soak for 7-15 days, drink 10-30ml daily. How to eat Cistanche deserticola 3. Cistanche and Cuscuta wine: 30g Cistanche and 20g Cuscuta, soak in 500g white wine and drink. After drinking, you can continue to add white wine to soak.