Cordyceps sinensis as a kind of precious tonic medicine in China, has been favored by the majority of friends, but many people do not know how to eat, in fact, want to maximize the efficacy, eating method is also exquisite.
1. Stewed pigeon with Cordyceps sinensis
Method: after slaughtering the pigeon, put it into 70 degree hot water and scald it slightly. Then wash it and put it into boiling water for a moment. Drain the water for standby. Pour the lotus seed into the water and cook it. Stir it quickly with chopsticks to remove the lotus seed heart. Soak and wash the tremella fuciformis with warm water. Put the lotus seed and pigeon meat in a stew bowl, spread ginger on it, then add Cordyceps sinensis, yam, longan meat, and finally put silver on it Add the boiling water to 80% of the total volume of ear and rock sugar, cover well, and simmer in boiling water for 3 hours.
2. Boiled water for tea
The method is simple and effective. Usually, the Cordyceps sinensis should be boiled for 6-10 minutes at a time. The boiling time is short. Drink the water immediately after boiling, and add water while drinking. When the color of Cordyceps sinensis water is the darkest, it is the most nutritious time. The water at this time must not be wasted. Generally, Cordyceps sinensis water will go through a process from light to thick and then light, and the aftertaste is also very long. When the water of Cordyceps sinensis becomes light or even white, don't drink it. You can eat it. A pot of Cordyceps sinensis tea can be drunk for at least half an hour, adding water 4-6 times.
3. Stewed with meat
Stewing with meat, this method is a traditional Chinese Cordyceps feast, combined with different meat varieties, the efficacy is different.
4. Take it regularly after grinding
Use a grinder to grind Cordyceps into powder and take it regularly every day. It is not recommended if it is not taken regularly every day.
5. Steamed egg soup with Cordyceps flower
1. Break 2 eggs and wash the Cordyceps flower.
2. Add warm water to the eggs. The ratio of eggs to water is 1:2, that is, one egg with two eggshells.
3, steamed egg custard and foam with filter screen for two times, then cover the egg with a plastic wrap to prevent steam water falling into the custard.
4. Prick a few holes with a toothpick on the plastic film for ventilation. Pour cold water into the steamer and cover it. See the steam coming out. Change to medium and low heat for 10 minutes.
5. Ten minutes later, open the film, and the egg liquid on the surface has not been fully condensed. When the egg liquid is sprayed with wormwood, steam it for another 3 minutes
6. Mix the steamed fish sauce with sesame oil and serve as a sauce.
7. After cooking, pour the juice on the top, and then garnish with scallion.