What soup is best for Cordyceps

We all know that Cordyceps sinensis is a precious traditional Chinese medicine. In recent years, because of its anti-cancer effects, Cordyceps sinensis has become the new darling of the health care industry overnight. Of course, the price has also soared, and people often make Cordyceps sinensis soup. But in fact, Cordyceps sinensis is more nutritious when stewed with other foods. So let’s take a look at what soup is the best and most nutritious to make with Cordyceps sinensis!

Cordyceps can also be used to stew chicken, duck, pork, mutton, etc., but you should pay attention to the following:

First, from the perspective of efficacy and economy, 3-4 grams of cordyceps is enough each time, and the amount of meat and water added when stewing the soup should not be too much, and the meat, soup and cordyceps residue should be eaten up as much as possible;

Secondly, the stewing time of Cordyceps should not be too long, preferably not more than 2 hours, generally about 1 hour is enough, and it is better to use "slow fire", and the fire should not be too high or too strong. If you want the meat to be tender, you can stew it for a while first and then add the Cordyceps. Cordyceps soup is usually drunk before meals. As a fungus, Cordyceps itself is vegetarian and needs to be paired with meat ingredients. In addition, the raw materials of meat ingredients must also be high-quality, and nutritionists recommend not to use too much. For example, the edge of the turtle shell is the best ingredient to pair with it. Cordyceps skirt stew usually takes 1 to 2 hours to cook, or steaming it is also a good idea and drink a bowl before meals. If you make Cordyceps dishes at home, the Cordyceps can be reused three times each time. Take out the Cordyceps from the last stew, save it, and use it next time you stew soup. Put two Cordyceps each time. Repeat this three times before eating the Cordyceps. This can help the human body fully absorb and utilize its essence.

1. Cordyceps sinensis stewed pigeon

Material

Pigeon: one (about 500 grams)

Red dates: 3-4

Wolfberry: 1-2 grams

Longyan Cordyceps: 5g

1. Clean the pigeons and set aside (when choosing pigeons, the pigeon blood cannot be released. When slaughtering, you can choose to kill them directly by stewing them in water, because the pigeon blood will have a nourishing effect only when it is kept in the body for stewing soup).

2. Wash and pit the red dates and divide them into two halves. Wash the wolfberry, cordyceps and ginger and set aside.

3. After all the ingredients are prepared, you can choose to put the pigeon into the pot whole or cut it into pieces for stewing. The editor chose to cut it into pieces to make soup for easy later consumption.

4. Put an appropriate amount of water in the casserole, add pigeon, red dates, wolfberry, ginger, and bring to a boil over high heat.

5. After the water boils, there will be a layer of foam-like floating substances on the surface of the pot. Use a spoon to filter it out (Tip: The foam must be cleaned up, otherwise the soup will not be delicious).

6. After simmering on low heat for 30 minutes, add the cordyceps and simmer for 40 minutes to 1 hour before use.

2. Cordyceps and Duck Stew

Material

Half an old duck (for two people), 4 grams of Cordyceps sinensis, appropriate amount of salt, rice wine, and ginger slices.

practice

1. Clean the duck, cut it into pieces and put it into the stew pot.

2. Add ginger slices, rice wine, cordyceps and appropriate amount of water and cover.

3. Bring the stew pot to a boil, then simmer for 1 hour.

4. Keep warm for 2 hours, add appropriate amount of salt and mix well.

3. Cordyceps Chicken Stew

Main ingredients: 3000 grams of rooster, auxiliary ingredients: 20 grams of Cordyceps sinensis, seasoning: 15 grams of green onion, 10 grams of ginger, 8 grams of salt

practice

1. Kill the chicken, remove the hair and internal organs, and wash it;

2. Cut green onion into sections and ginger into slices;

3. Put the chicken into the pot, add Cordyceps sinensis, ginger slices, scallion segments, salt, and appropriate amount of water, simmer over low heat until the chicken is cooked.