Astragalus stewed meat nourishes qi and nourishes the skin

Many people know that combining medicine and food is helpful in preventing cold in winter, and Astragalus is a good food tonic in Chinese medicine. Adding a little astragalus when stewing meat can have the effect of replenishing qi and nourishing the skin.

Astragalus is good at replenishing Qi and has the characteristic of "replenishing without being greasy". Appropriate consumption can warm the Qi and blood, strengthen the spleen and raise the yang, help strengthen the physical fitness, and is suitable for people with weak constitution, prone to colds, and fear of cold. It is also a "versatile" supplement that can be paired with all kinds of meat. Stewing meat with Astragalus can replenish qi and blood. This soup is best for women, as it can beautify and enhance immunity. Astragalus and lean meat soup can warm the middle and dispel cold, and improve the ability to resist cold; Astragalus stewed beef can replenish qi and nourish the lungs, nourish the heart and calm the mind; Astragalus stewed chicken soup is suitable for people with weak spleen and stomach qi and weak lung qi, and has a good effect on postpartum physical weakness, sallow complexion, and easy sweating. Depending on personal circumstances, you can also add other ingredients when cooking. For example, people with both qi and blood deficiency can add a few red dates, people who want to nourish the liver and moisten the lungs can add a little wolfberry, and people with weak spleen and stomach and fatigue can add an appropriate amount of Poria cocos. However, it is not suitable for people with obvious symptoms of yin deficiency and depressed heat, such as hot palms and soles, fullness and distension in the flanks, and constipation.

Astragalus Beef Stew

[Ingredients] 1000 grams of beef, 10 grams of astragalus, 5 green vegetable hearts, 5 grams of refined salt, 2 grams of MSG, 5 grams of rice wine, and appropriate amounts of scallion segments, ginger pieces, and sesame oil.

【Preparation】Cut the beef into cubes, blanch and wash. Wash the astragalus with warm water. Wash the cabbage hearts, blanch them in boiling water until they turn emerald green, then cool. Crush the scallion and ginger until soft. Put the wok on the fire, pour in the fresh soup, add the beef, astragalus, scallion, ginger, rice wine, and salt, bring to a boil over high heat, remove the blood foam, then simmer over low heat until the beef is cooked through. Pick out the scallion and ginger, scoop the beef into a soup bowl, add the Chinese cabbage, add MSG to the original soup for seasoning, pour into the soup salt, steam in a steamer for 10 minutes, take out, and drizzle with sesame oil.