What are the effects and methods of consuming Astragalus?

Astragalus is also called Huangshen. It is a plant herb and also called Mianqi. It needs to be dried and processed into medicine. Astragalus has many uses. The most important thing is to use it as a medicine. It can be directly boiled into soup for drinking, or its ingredients can be extracted for medicine. This is a Chinese patent medicine. Patients who want to eat Astragalus must be aware of its effects and how to eat it. So what are the effects and ways to eat Astragalus?

Benefits of Astragalus:

The medicinal use of Astragalus has a history of more than 2,000 years. Modern research shows that Astragalus contains saponins, sucrose, polysaccharides, multiple amino acids, folic acid, and various trace elements such as selenium, zinc, and copper.

It has the effects of enhancing the body's immune function, protecting the liver, diuresis, anti-aging, anti-stress, lowering blood pressure and a wide range of antibacterial effects. However, it should not be taken in patients with symptoms such as excessive external evil, stagnation of qi and dampness, stagnant food, severe heat and toxicity in the early stage of carbuncle or after ulceration, as well as those with yin deficiency and yang hyperactivity.

Astragalus efficacy and indications:

The health-preserving effects of Astragalus mainly include invigorating Qi, strengthening the body, astringing sweat, promoting tissue regeneration, promoting diuresis, and eliminating edema.

It is used to treat fatigue due to qi deficiency, sinking of qi in the middle, prolapse of the anus due to long-term diarrhea, bloody stool and metrorrhagia, spontaneous sweating due to superficial deficiency, carbuncles that are difficult to heal, long-term ulcers that do not heal, blood deficiency and sallow complexion, internal heat and thirst, chronic nephritis, proteinuria, diabetes, etc. Roasted Astragalus membranaceus can replenish Qi and nourish the middle, while raw Astragalus membranaceus can strengthen the exterior and support sores.

How to consume Astragalus:

1. Wash the three-yellow chicken and chop it into pieces; wash the green onions and tie them into knots.

2. Put the chicken pieces in cold water.

3. Pour in cooking wine and blanch over high heat.

4. At the same time, add appropriate amount of cold water to another soup pot and heat it over medium-low heat.

5. Wait until the blood foam of the chicken is completely separated and the water boils, then turn to medium-low heat.

6. When the water is boiling (where splashes appear), use chopsticks to pick out the chicken pieces one by one. At this time, the water in another soup pot has also become warm, put the chicken pieces in. Why do we do this? Because when you take the meat out from where the water splashes, it is not easy for the meat to be stained by blood foam (because the blood foam will move towards the edge of the pot), thus skipping the step of rinsing off the blood foam, saving time and water. The soup pot should be filled with warm water because hot water must be used when stewing meat. If cold water is used, the meat will become firm and difficult to cook. So everyone should remember to use cold water when blanching meat and use warm water when stewing meat. Put all the chicken pieces into the soup pot

7. Put all the chicken pieces into the soup pot.

8. Add scallion knots, ginger slices, angelica, and astragalus. Bring to a boil over high heat then simmer for one hour.

9. Wash the wolfberries and put them in. Continue to simmer for five minutes.

10. Add salt.

11. Add a little chicken essence for seasoning.

This article will introduce to you the efficacy and consumption methods of Astragalus. Astragalus must be diluted before use alone. It will have a very strong bitter taste when used directly, and most patients cannot eat it. Especially when added to food, it will affect its taste even more. Therefore, the consumption of Astragalus must be mastered. When adding medicine to the diet, it is necessary to pay attention to its medicine, cooking time, method, etc., to avoid the cooking method affecting its efficacy, which will cause the patient to absorb less.