How to eat Dendrobium soup correctly?

Dendrobium can be used to make soup with Ophiopogon japonicus, Dioscorea opposita, Lily, Radix Paeoniae Alba, Radix Angelicae Sinensis, Polygonatum odoratum, Radix Asparagi, Ophiopogon japonicus and other ingredients.

Dendrobium candidum, Ophiopogon japonicus, yam and other ingredients with soup. These foods are hot. For people with stomach cold, stomach deficiency and frequent dry mouth, mix these ingredients with Dendrobium candidum.

Notes on Dendrobium Decoction:

If you make soup with fresh Dendrobium officinale strips, there are still some tricks to make it taste better. As long as you find the reason why it is difficult to play, you can start.

Therefore, because the surface of fresh Dendrobium officinale strips is protected by a special layer of cutin, a whole piece of Dendrobium officinale leaves no smell of Dendrobium officinale after being cooked for a long time, so when fresh Dendrobium officinale is used as soup, it can be cut into oblique slices; Put down a whole root and pat it flat. After being treated, fresh Dendrobium is put into the main material, boiled for a while, then simmered slowly, and the cover is opened, which has a strong fragrance of Dendrobium.

Dendrobium candidum Fengdou (dry Dendrobium candidum) contains very little water during the production process, so it takes a long time to soak the nutrients in Dendrobium candidum into the soup. So before making soup with maple barrel, we need to soak it for a few minutes to soften its water absorption, and then untie the maple barrel. Put the maple bucket and the main ingredients into the pot and cook for at least 2 hours, so that you can cook delicious Dendrobium soup.