Astragalus with tea is a perfect match, the older generation of soil methods, simple and practical, hurry up and go home to try!

I never thought that astragalus with tea is a perfect match, the use is so powerful, it solves the big troubles of many people, the method is simple, saves money and is practical, hurry up and learn it together.

Hello everyone, here is the food grid, astragalus and tea are two very common ingredients in our daily life, the nutritional value of both ingredients is extremely high, astragalus can not only make tea, but also a very important Chinese herbal medicine, usually boiled water to drink, soup can be used.

And tea is even more powerful, is recognized as one of the three major drinks in the world Oriental leaves, these two ingredients are separated, everyone is particularly familiar, but to say that astragalus and tea together, many people may not have heard of it in their lives, today I will share with you the combination of astragalus and tea, after learning to be happier than in the two-color ball.

First of all, we prepare a handful of tea, there are many varieties of tea, you can prepare your favorite. I use the most commonly drunk jasmine tea in our north here, the tea base is green tea, after the jasmine kiln, not only has the fragrance of jasmine, but also perfectly retains the nutrients of green tea, in our north, jasmine tea is the common people's home ration tea, brewing, boiling tea eggs, braised beef will use it.

The mainland is a country with a very long history of tea culture, and I believe that every household has tea, right?

What do you often drink?

Put the prepared tea leaves into the cup, and then add the astragalus as well, the astragalus does not need too much, a dozen or twenty tablets are fine. Astragalus is a very common Chinese herbal medicine, its nutritional value is extremely high, basically the common rhizome-like ones on the market, there are also this kind of slices good, but I recommend buying the whole root, we go home and slice it ourselves, so that we can ensure that it is a real astragalus, and will not be filled by other things, and we buy a complete astragalus is also more convenient to choose.

The whole astragalus is like a "stout little stick", choose the kind that is thick, straight, uniform in thickness, the surface color is light brownish yellow or light tan, with obvious longitudinal wrinkles and small dots (transverse and long skin holes). Pick up the astragalus and smell it, the normal astragalus should have a faint beany smell, a bit like the taste of raw beans. If you smell a pungent smell, a foul smell, even if it is just a little strange smell, don't buy it, it is likely that it has been moldy for a long time, or the storage conditions are too poor and contaminated. The whole astragalus feels hard and firm, and it is not easy to break when bending, and the section is fibrous after breaking, and you can see the fine powder.

And if you buy a slice of astragalus, it is also particular, slice astragalus is a round thin slice, a good slice skin color from yellow-white to light tan, cut in the cross-section, the outer ring is yellow-white, the middle is light yellow, and there is a radial texture, like a small sun, if there is a decayed black hole in the middle, don't choose. Sliced astragalus is also firm in texture and powdery to the touch. If it feels soft and sticky, most of it is deteriorated by moisture, and you will lose a lot if you eat it!

Astragalus also has a "hometown halo"! Inner Mongolia, Shanxi, Gansu, Heilongjiang these places have the best reputation, especially the "Astragalus" in Inner Mongolia and Shanxi, the efficacy and quality are superb.

Finally, I remind everyone that to buy astragalus, you must go to a regular pharmacy, a qualified Chinese herbal medicine market, or a reliable online platform. Don't be greedy and buy casually at roadside stalls, in case you buy fake goods or poor quality, it will be ineffective and waste money!

Prepared astragalus, we also put it into the cup, and then pour some warm water into it, wash it slightly, there will be a small amount of dust or debris on the surface of the astragalus and tea, we wash it with warm water, which can soften the surface, and do not have to worry about his nutrients losing to the water like hot water.

The amount of water should be a little more, to wet the ingredients, take out the ancestral chopsticks in the house, use your left hand to stir it fully, in the process of stirring, the impact of the water flow can be used to wash the dust and impurities on the surface clean, but the stirring time is not easy to be too long, see the water in the cup slightly turbid, you can use a colander to control the tea and astragalus.

We can use it after the moisture is dried, and I have seen many friends on the Internet who add some flour or salt to the tea leaves and astragalus when cleaning them. This is not only cumbersome and meaningless, but also let these things pollute the tea and astragalus, now these foods are basically industrial production, all are produced in the aseptic workshop, basically there will be no dirty things, at most it is some powder and debris produced by collision and friction with each other, we can clean these up.

Don't throw away the filtered water, we can use it to water the flowers, the nutrients in it are also very good for the flowers and plants.

Then pour the washed tea leaves and astragalus directly into the casserole, shake the colander twice, and pour all the tea leaves and astragalus on it, and then add an appropriate amount of water, preferably pure water or mineral water, then cover the lid, turn on high heat to boil the water, and boil our astragalus and tea leaves for another 15 minutes, and we use the smallest heat to cook the whole process.

This step must remember to use a casserole, not a metal pot, the casserole is chemically stable, and it is not easy to have a chemical reaction with the components of astragalus and tea in the process of boiling tea, which can better retain the active ingredients and medicinal properties of the medicinal materials, so that the efficacy of the tea can be fully exerted.

Moreover, compared with the iron pot, the casserole has uniform heat transfer, which can make the astragalus and tea heat the same during the cooking process, and avoid local overheating causing the herbs to burn, which will affect the quality and taste of the tea.

The most important thing is that the iron ions in the iron pot or iron kettle may react with the components of astragalus and tea, such as tannins, etc., which will not only produce substances that are not easily absorbed by the human body, but also produce precipitation, change the color and efficacy of the tea, and may also cause the tea soup to deteriorate, reduce the drinking value, and the brewed tea soup will also have a rusty smell.

If it's just tea, we only need to brew it with boiling water to fully soak out the nutrients and its taste. And astragalus is very familiar to everyone, it is the root of the plant, so it is difficult to soak out the nutrients in it. Therefore, many people in life directly soak astragalus in water, and that method is not right.

We must turn the heat to the minimum, let the tea leaves and astragalus boil in the casserole for 15 minutes, and keep the pot in a boiling state all the time, only in this way can the nutrients of the astragalus be boiled out. Taking advantage of this time, we prepare another 20 wolfberries, put them in a small bowl, add a little flour to the bowl, pour a little water, there will be a lot of wrinkles on the surface of the wolfberry, which is it from the process of drying fresh fruits.

The surface of the wolfberry will fall into some dust and impurities during the drying process, we can use flour water to completely clean the dirt in its folds, the same with warm or cold water to clean, do not use hot water, this will let the nutrients be lost, rinse and then wash with flowing water, rinse the surface of the flour can be cleaned, and after washing, I want to put him aside for later use. People should eat more wolfberries in middle age, which has many benefits to the body, and soaking wolfberries in a thermos cup is also a very classic saying and practice.

In addition to wolfberry, we prepare a little red dates and roses, people who often drink astragalus tea know that after the astragalus is brewed, there will be a very strong taste similar to the roots of the tree, and many people don't like this taste, so we can add some red dates and roses, which can not only increase the sweetness, but also use the fragrance of roses and red dates to overpower the taste of astragalus, so that it is more palatable.

The jujube can be put whole, or it can be washed and then used small scissors to remove the jujube core, and cut the jujube meat into strips, so as to facilitate its nutrient release, and the taste will be more sweet and rich, and when the time is enough, we can turn off the fire and pour the wolfberry jujube and roses directly into the casserole, cover the lid and simmer for another 5 minutes.

After simmering, we opened the lid, and the color of the tea soup in the casserole had completely turned golden yellow, and the taste was also very fragrant, with the floral fragrance of roses and the sweetness of red dates. Put the tea soup into a cup, and if you like sweetness, you can put a little brown sugar to neutralize it. At this time, the nutrients of astragalus tea and wolfberry have been released.

The tea leaves and astragalus are to be boiled in the early stage, and the wolfberry and other ingredients are put in after turning off the fire, wolfberry can not be boiled for a long time, because the nutrients in it will be lost at high temperature, so under normal circumstances, we drink wolfberry tea at home are also soaked rather than boiled, put it for two minutes, and you can drink it when it is warm and not hot.

As for the tea residue in the casserole, you don't need to pour it out, we can put it in a thermos cup and continue to add water to soak, its taste is still very strong, and there is no problem with soaking it two or three times.

As for adding other accessories, we can also change the type of ingredients due to the change of seasons, and in the dry weather in spring, we can add some lilies and lotus seeds to it. In summer, you can add some lotus seed hearts or lotus leaf tea. Autumn is added to nourish the eyes of Hangzhou white chrysanthemum. In winter, you can add some hot ingredients such as ginger slices and longan to keep the body warm, which can not only ward off the cold, but also replenish nutrients for the body.

The practice of this astragalus tea shared with you today seems simple, but in fact, its use is not simple at all, the old people in the past liked to drink it like this, this way of boiling it out, it can definitely get twice the result with half the effort. The astragalus health tea we shared today, it is recommended to drink it half an hour to an hour after a meal, and avoid drinking it on an empty stomach, so as not to irritate the stomach and phylline and tea polyphenols in the tea.

For example, friends who are usually weak, easily fatigued, and have no time to exercise in the office can use this as a substitute for drinking water appropriately, which not only helps to enhance physical fitness and improve immunity, but also is more palatable than drinking water directly, and it is easier to reach the standard of 8 glasses of water a day.

Well, that's all for today's sharing, thank you for reading, and we'll see you tomorrow, bye-bye.

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