Description
- How to eat cistanche Slices? 1. Cistanche congee Cistanche 30g, antler gum 5g, lamb 100g, japonica rice 150g. The cistanche is used to saute the water. The juices are taken out, the lamb is cut into small pieces, and the porridge is cooked with rice. When it is almost ready, the deer horn glue is boiled until the porridge is done.
- 2. Cistanche Dodder Wine: Cistanche, dodder seed, soaked in 500 grams of white wine before drinking. After drinking can continue to add white wine soaking.
- 3. Cistanche: Soak 200g of cistanche in 3kg of white wine for 7-15 days before drinking.
- 4. Cistanche Wolfberry wine: 200g cistanche, 100g cistanche, 30g gastrodia, 50g wolfberry, soak in 3kg white wine for 7-15 days.
- 5. Cistanche seed Paste Cistanche 15g, sesame seed 30g, aloes 6g. Cistanche, sesame seeds fry water, fry the thick juice together, add about the same amount of honey, stir evenly, boil the cream. Take 1-2 teaspoons at a time.
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