Effects and functions of Chinese medicine Niu Dali

Rhizoma Dioscoreae is a plant that can be used as both food and medicine. It belongs to the genus Rhizoma Dioscoreae of the leguminous family. In nature, it is also called fuchsia or powerful potato. It can be harvested throughout the year, but the Rhizoma Dioscoreae harvested in autumn has the best effect. Rhizoma Cnidium monnieri can nourish the human body and prevent and improve disease resistance, and there are many ways to eat it. The following is a detailed introduction to its functions and how to eat it. You can pay attention to it.

The role and efficacy of Niudali

1. Nourishing Yin, nourishing blood, moistening lungs and relieving cough

Rhizoma Cnidium monnieri has a very significant nourishing and health-preserving effect. After daily consumption, it can relieve qi and blood deficiency and enhance energy. It can prevent physical deficiency and nourish yin and moisten the lungs. In clinical medicine, it can treat human tuberculosis and chronic bronchitis and reduce the occurrence of pneumonia.

2. Dispel wind and dampness

Niu Dali is a Chinese herbal medicine that can dispel wind, remove dampness and strengthen bones. People usually boil it into soup and drink it to strengthen bones, relax meridians and prevent rheumatoid arthritis. It can make our common joint pain and rheumatic joint pain symptoms improve quickly, and it is of great benefit to maintaining the health of bones and joints.

How to eat Niudali

1. Beef and pork bone stew

Beef brisket can usually be put together with pork bones to make soup. When making it, you need to prepare 50 grams of beef brisket, 30 grams of Poria cocos, and 500 grams of pork bones. Use appropriate amount of salt, chop the pork bones into small pieces, blanch them in boiling water, then add the cleaned beef brisket and Poria cocos, and finally put them together in cold water to make soup. Add salt before serving.

2. Black-bone chicken stewed with beef

Beef brisket can also be stewed with chicken. When stewing, wash the chicken and slice it, wash it with cold water and blanch it with boiling water, put it into the pot, add appropriate amount of beef brisket and wolfberry, add cold water and stew it together. After boiling, stew it over low heat for two hours. At this time, you can add appropriate amount of MSG and salt seasoning, mix it evenly, turn off the heat and serve it immediately. �Morbidity rate.