CHINESE FOOD

Origin

Wolfberry Fruit is dried ripe fruit of Lycium barbarum L.The drug is collected in summer and autumn when the fruit turns orange-red. After drying in the shade to make the pericarp shrunken, the drug is exposed to strong sunlight until the exocarp is dried and hard, and the pulp soft, the fruit stalk is then removed.

Description and Identification

Subfusiform, slightly flattened, 6 ~ 18mm long, 3 ~ 8mm in diameter. Externally scarlet of dark red, marked with a protrudent style sear at the apex, and a white fruit stalk scar at the base. Pericarp pliable and shrunken,sarcocarp fleshy,soft and viscous. Seeds flat and reniform. Odourless; taste, sweet and slightly sour.

Chemical Ingredients

7.09% amylose; lycine, atropine,hyoscyamine, zeaxanthin, physalien, etc.

Property and Channel Tropism

Property : sweet in taste, neutral in nature. Channel tropism: liver, kidney.

Action and Indications

To benefit the liver and the kidney, to replenish vital essence and to improve eyesight. General debility with deficiency of vital essence manifested by aching of the loins and knees, dizziness and tinnitus; diabetes caused by internal heat; anemia; impaired vision.

Place of Production

Ning xia is the main place of production. Inner Mongolia, Xinjiang, Gansu and Shan’xi also produce Gou qi.

Recipes of Medicated Diet

1. Yi Shou Yin Er Tang (Tremella Soup)
[ Ingedients]
15g tremella
15g gou qi zi, wolfberry fruit ( Fructus Lycii )
15g long yan rou, longan aril ( Arillus Longan )
150g crystal sugar

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Yin-Nourishing Drugs and Recipes Chinese drugs, dietetic therapy, Fructus Lycii, Longan, Walnut, Yin-Nourishing Drugs and Recipes

Ingredients:
300 grams (0.66 lb) beef
100 grams (0.22 lb) shelled walnuts
1/2 grams (1/4 oz) scallions sectioned
15 grams (1/20 oz) ginger chopped
150 grams (11 tbsp) water
10 grams (2 tsp) mixture of cornstarch and water
1/2 gram (1/8 tsp) pepper powder
3 grams (1/2 tsp) salt
1 1/2 grams (1/3 tsp) MSG
1 egg white
10 grams (1 tbsp) dry cornstarch

Directions:

1. Cut the beef into cubes 1 cm (0.4 inch) wide. Add 1 g (1/6 tsp) salt and the egg white, and stir well until the mixture grows sticky. Add 10 g (1 tbsp) of dry cornstarch and mix well.

2. Deep-fry the walnuts.

3. Heat 100 g (7 tbsp) of oill in a wok to 110-135ºC (230-275ºF). Put in the beef cubes and stir-fry until they are done. Take out and drain off the oil. Heat the leftover oil in the wok to stir-fry the scallions and ginger until a distinctive aroma is achieved. Add the water and bring to boil. Add the water and bring to boil. Add hte salt, MSG, and pepper powder to the wok and then the beef cubes and walnuts. Stir-fry for about 1 to 2 minutes. Thicken the juice with the mixture of cornstarch and water. Now serve on a plate.

Features: The walnuts are crispy and tasty, and the beef is slippery and tender.
Taste: Salty and delicious.

Beef beef, Chinese Recipes, Walnut