Eating Homemade Cistanche Tubulosa For A Week Is Simple, Easy To Make, And Nourishing

Cistanche tubulosa, known as the "desert ginseng," is a mild, nourishing ingredient that combines medicinal and food uses. It is warm in nature, sweet and salty in taste, and can warm and nourish kidney yang, nourish essence and blood, as well as moisten the intestines and promote bowel movements. Its mild taste is not dry or hot, and it is suitable for daily home conditioning. People of all ages and genders can consume it in moderation. Many people think preparing nourishing ingredients is complicated, but in fact, it is not. Today, we will share a week's worth of home-cooked versions of Cistanche tubulosa. Each one is simple and easy to learn, without the need for complex ingredients. Even beginners can easily master it, allowing you to easily harvest nourishment in three meals.

Desert living cistanche

Tips: The daily consumption of Cistanche tubulosa needs to be controlled, generally 10-20g per day. Soup and Congee can be properly adjusted according to the number of people; People with yin deficiency and excessive fire (often dry mouth and prone to internal heat) should use it with caution. Pregnant women and minors are not recommended to consume it on their own. For those with serious illnesses or long-term medication, it is recommended to consult a professional before consumption.

Monday: Cistanche tubulosa wolfberry tea (convenient and fast, suitable for both work and home)

cistanche tea

This is the most worry-free way to eat. You don't need to open fire; you can soak it anytime. It's suitable for a busy Monday to start a week full of energy and relieve fatigue after sitting for a long time.

Ingredients: 5-8g sliced Cistanche tubulosa, 10 goji berries, 500ml warm water (1 longan can be added for flavor enhancement)

Method: 1. Slice the Cistanche tubulosa and wash the goji berries, then place them together in a cup or health pot; 2. Pour in warm water (avoid boiling water to prevent nutrient loss and bitter taste), soak for 15 minutes before drinking; 3. It can be repeatedly infused with water until the taste becomes lighter, and finally, the goji berries can be eaten. The sliced Cistanche tubulosa can also be chewed.

Tip: Office workers can put ingredients in a thermos in advance and brew them anytime, gently nourishing themselves without delaying work; Diabetes patients should not add rock sugar seasoning.

Tuesday: Cistanche millet porridge (mild stomach nourishing, preferred for breakfast)

The Congee is mild and easy to digest, which can retain the nutrition of Cistanche tubulosa to the greatest extent. With the stomach-nourishing effect of millet, it is suitable for breakfast, especially for people with weak spleen and stomach, ordinary gastrointestinal function, and the elderly. It can moisten and nourish the intestines.

Ingredients: 8g Cistanche tubulosa, 100g millet, 2 red dates (pitted), an appropriate amount of water, a little rock sugar (optional)

Method: 1. Wash and slice the Cistanche tubulosa, soak it in clean water for 20 minutes in advance; Wash the Xiaomi thoroughly and soak for 10 minutes; 2. Add sufficient water to the pot, add the soaked Cistanche tubulosa and water, bring to a boil over high heat, then reduce the heat to low and simmer for 20 minutes. Remove the remaining Cistanche tubulosa residue (which has a finer texture and avoids digestive burden); 3. Pour in millet and red dates, continue to cook on low heat for 25 minutes until the congee is thick, add rock sugar to taste, and then turn off the heat.

Tips: Soak millet in advance, and the cooked Congee is softer and glutinous. Take out the residue of Cistanche tubulosa, suitable for people with a sensitive digestive system to eat. Have a bowl of breakfast to warm up and nourish the stomach.

Wednesday: Stewed chicken soup with Cistanche tubulosa (nourishing and fragrant, suitable for the whole family)

superman herbs cistanche

Chicken soup is delicious, and when paired with the nourishment of Cistanche tubulosa, it is warm and not dry or hot. It can not only supplement nutrients, but also relieve discomfort such as soreness and weakness in the waist and knees, making it suitable for the whole family to share. It is especially suitable for consumption in autumn and winter.

Ingredients: 10g Cistanche tubulosa, half a free-range chicken (about 500g), 4 slices of ginger, 3 red dates, 1 tablespoon of cooking wine, appropriate amount of salt, appropriate amount of water

Method: 1 Clean the chicken and cut it into pieces. Soak it in clean water for 10 minutes to remove any blood, then remove and drain; 2. Put the chicken chunks in cold water, add 1 tablespoon of cooking wine and 2 slices of ginger, boil over high heat, blanch, skim off surface blood foam, remove and rinse with warm water; 3. Put the blanched chicken chunks, Cistanche tubulosa, remaining ginger slices, and red dates into a stew pot, and add sufficient warm water (over all ingredients); 4. Stew in water for 2 hours, add an appropriate amount of salt for seasoning before serving, without adding too much seasoning, to preserve the freshness and aroma of the ingredients themselves.

Tip: Chicken blanching must be done in cold water to completely remove the fishy smell and blood foam; Cistanche tubulosa does not need to be soaked in advance, it can be washed and directly put into the pot to avoid nutrient loss.

Thursday: Cistanche tubulosa black bean Congee (nourishing the kidneys and intestines, rich in taste)

Cistanche tubulosa slice

Black beans are rich in protein. They can be paired with Cistanche tubulosa to strengthen the effect of tonifying the kidney and supplement various minerals. Congee is dense and suitable for dinner. It is mild and does not increase the burden on the intestines and stomach. It is especially suitable for people with a tendency to have a weak waist and knees, and constipation.

Ingredients: 10g Cistanche tubulosa, 30g black beans, 50g rice, an appropriate amount of water, a little salt or rock sugar (optional)

Method: 1. Soak black beans in advance for 4 hours (or overnight), wash rice thoroughly, wash and slice Cistanche tubulosa; 2. Add a sufficient amount of water to the pot, add the slices of Cistanche tubulosa, bring to a boil over high heat, then reduce the heat and simmer for 15 minutes; 3. Add black beans and rice, stir well, and continue to simmer over low heat for 30 minutes until the black beans and rice are soft and tender. Season with a little salt or rock sugar according to taste.

Tip: Black beans must be soaked in advance; they are not easily cooked to perfection. The taste can be adjusted flexibly. People like to add a little salt for a light taste and a little rock sugar for a sweet taste. People with diabetes are advised not to add sugar.

Friday: Stewed pork ribs with Cistanche tubulosa (a home-cooked dish that is nourishing and not greasy)

Desert ginseng

 

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Pork ribs have fresh and tender meat, and the stewed soup is neither oily nor greasy. Paired with the nourishment of Cistanche tubulosa, it is easy to make and can relieve fatigue. It is suitable for rewarding oneself on Fridays, and when eaten with rice, it is both delicious and homely.

Ingredients: 12g Cistanche tubulosa, 300g pork ribs, 3 slices of ginger, 1 section of scallion, appropriate amount of salt, appropriate amount of water

Method: 1. Wash the pork ribs, cut them into small pieces, put them in a pot of cold water, add ginger slices and scallions, blanch over high heat, skim off the blood foam, remove and rinse with warm water; 2. Add sufficient water to a clay pot, add pork ribs, Cistanche tubulosa, and the remaining ginger slices. Bring to a boil over high heat, then simmer over low heat for 1.5 hours; 3. Stew until the pork ribs are soft and tender, add an appropriate amount of salt for seasoning, stir well, and simmer for another 5 minutes before serving.

Tip: Adding scallions and ginger slices when blanching pork ribs can effectively remove the fishy smell. Stew slowly over low heat to fully integrate the nutrients of Cistanche tubulosa into the soup, resulting in a richer and more mellow taste.

Saturday: Steamed egg with Cistanche tubulosa (simple Kwai, easy to absorb nutrition)

The method is super simple, no need to stew for a long time. The tender and smooth texture of the eggs, combined with the nourishment of Cistanche tubulosa, is easy to absorb and suitable for both the elderly and children. It is also suitable as a breakfast or snack, and beginners can have zero failures.

Ingredients: 6g Cistanche tubulosa, 2 eggs, moderate warm water, a little salt, and a little chopped scallions

Method: 1 Wash the Cistanche tubulosa and grind it into powder (or cut it into extremely thin slices); 2. Crack the eggs into a bowl, add a little salt, stir well, add twice the amount of warm water, stir well again, sieve once (steam to make it more tender and smooth); 3. Add the powder (or thin slices) of Cistanche tubulosa into the egg mixture, stir evenly, cover with plastic wrap, and make a few small holes; 4. After the water boils, put it in a steamer and steam over medium heat for 10 minutes. Sprinkle with chopped green onions after serving.

Tip: The ratio of egg mixture to warm water is 1:2. Sifting once can remove bubbles, and the steamed egg custard is more delicate. The steaming time should not be too long to prevent the eggs from aging.

Sunday: Cistanche tubulosa lamb soup (warm and nourishing, essential for autumn and winter)

 

 

Stewed Cistanche tubulosa soup

Lamb meat is warm in nature, and when paired with Cistanche tubulosa, it doubles the warming and nourishing effect, effectively improving symptoms such as chills and cold hands and feet. It is suitable for family meals on Sundays, providing warmth and nourishment, especially for people with a yang deficiency constitution.

Ingredients: 15g Cistanche tubulosa, 400g lamb, 10g goji berries, 3 slices of ginger, an appropriate amount of salt, an appropriate amount of water

Method: 1. Wash the lamb, cut it into small pieces, put it in a pot of cold water, add ginger slices, blanch over high heat, skim off the blood foam, remove and rinse with warm water; 2. Add sufficient water to a clay pot, then add lamb, Cistanche tubulosa, and ginger slices. Bring to a boil over high heat and simmer over low heat for 1.5-2 hours; 3. Stew until the lamb is soft and tender, add goji berries, continue to stew for 10 minutes, and season with an appropriate amount of salt before serving.

Tip: When blanching lamb, be sure to put it in cold water to thoroughly remove blood and fishy smell. People who have internal heat and are prone to internal heat can consume a small amount or pair it with a small amount of chrysanthemum to neutralize the warmth.

Seven ways of eating a week, including tea, Congee, soup, and steamed vegetables, are simple and homely, without complicated ingredients and tedious steps. Eating in different patterns every day can avoid monotony and easily harvest the mild nourishment of Cistanche tubulosa. It should be noted that Cistanche tubulosa is a nourishing ingredient, not a medicine, and its effects need to be observed over a long period of time. When combined with a regular schedule and moderate exercise, the nourishing effect will be even better. When selecting, prioritize high-quality Cistanche tubulosa with thick meat, brown surface, and chrysanthemum patterns on the cross-section. Store it in a ventilated and dry place to prevent insect infestation.