Ginger, Date, Ginseng and Qi Tonic Paste

Overview

Always be inspired. Suddenly, I had an idea and decided to combine the two ingredients into one and make a ginger, date, and ginseng tonic paste. If we follow the original method, we should decoct the juice to collect the ointment, but this is troublesome and time-consuming. Codonopsis pilosula and angelica root are all medicinal materials with a pretty good taste. From this, we came up with the lazy method - turning all the ingredients into fine powder and boiling it into a thick paste, it should be good. Dried ginger was replaced with ginger powder because ginger powder is readily available. The envisioned method is very simple. After soaking all the medicinal materials, add the red dates and the Zhizunbao and beat them into a fine and thick slurry, then boil it with the ginger, pink sugar and brown sugar until it becomes thick. When I started to use it, I realized that the weight was beyond imagination. It was the first time I let Supreme Treasure handle such a full tank of material, and the airflow caused by rapid stirring made the top cover float up and down. . . After all, a thick paste was produced without any accidents. Add water and cook until it becomes a thick paste again. It’s done, I really didn’t expect such a big jar. Divide into small boxes, seal and freeze, because there is not enough sugar and it may go bad. Place it in the refrigerator to thaw before eating. Take an appropriate amount and mix it with warm water or brown sugar water. This product replenishes qi and blood, warms and replenishes qi, and nourishes the spleen and stomach. It is suitable for those with insufficient Qi and blood, stagnant cold and dampness, weak Qi and blood, and lukewarm limbs. It should not be taken by those with Yin deficiency and blood-heat, or exogenous excess heat that has not been cleared.

Tags

• dessert
• home cooking
• maternity
• afternoon tea
• winter recipes
• women's day
• angelica sinensis
• astragalus
• brown sugar
• codonopsis
• ginger powder
• jujube
• water

Ingredients

Steps

1. 1 Ingredients: 50g Codonopsis pilosula, 100g Astragalus membranaceus, 30g Angelica sinensis, 20 jujubes, 200g ginger powder, 300g brown sugar, appropriate amount of water

   

2. 2 Wash Codonopsis pilosula and Angelica sinensis with water

   

3. 3 Control dry moisture

   

4. 4 Astragalus, rinse with water and dry

   

5. 5 Pour the three herbs into a bowl, add water and soak until thickened

   

6. 6 Rinse the jujube with water

   

7. 7 Remove the core, cut into small pieces, and set aside

   

8. 8 Pour astragalus, angelica root, dangshen and soaking water into the food processor

   

9. 9 Pour in jujube

   

10. 10 Add appropriate amount of water and stir

    

11. 11 Become a fine paste

    

12. 12 Pour into casserole

    

13. 13 Add ginger powder and brown sugar

    

14. 14 Turn up from the bottom and stir

    

15. 15 Mix as well as possible

    

16. 16 Add water, bring to a boil over high heat, then turn to low heat and simmer for 1-2 hours

    

17. 17 Become a thick paste

    

18. 18 After cooling, store in a sealed container. When eating, take an appropriate amount and drink it with warm water