How to take Panax notoginseng for good effect for women

For women, it is beneficial to eat Panax notoginseng powder regularly. Panax notoginseng powder is a common Chinese medicinal material. It has a good therapeutic effect on the body. It can not only prevent diseases, but also has a good effect on protecting the liver. It also has a certain effect of replenishing qi and blood for women. For example, if you experience postpartum weakness, you can make Panax notoginseng stewed pork ribs, which has a good health care effect.

1. Panax notoginseng stewed chicken or pork ribs

Method: Soak the main root of Panax notoginseng (15-20 grams) in cold water for about half an hour, wash it, beat it into the size of a broad bean, wrap it with gauze, add chicken or ribs (1000 grams), a little salt, simmer it over low heat for 1-2 hours before eating.

Efficacy: It has the effects of invigorating qi and nourishing blood, treating hemorrhage, postpartum weakness, night sweats, and has a nourishing and strengthening effect. It can also treat headaches, lumbar muscle soreness and weakness in the elderly.

2. Panax notoginseng and black fungus stewed pork

Method: 5g Panax notoginseng, appropriate amounts of black fungus, pork and seasonings. Grind Panax notoginseng into fine powder, soak the fungus in water, wash and set aside. Wash the pork, slice it, add appropriate amount of water to the pot and boil it, add appropriate amount of scallion, ginger and salt and boil them, add pork, fungus, etc. and cook until the pork is well cooked, then add Panax notoginseng powder and it is ready to eat.

Efficacy: Regular consumption can help recuperate and recover from the sequelae of stroke.

3. Panax notoginseng medicinal wine

Method: 100 grams of Panax notoginseng (you can soak the main root of Panax notoginseng directly or crush it into soybean size), appropriate amount of white wine (about 50 degrees). Notoginseng and white wine can be taken after soaking for more than 30 days, about 10 ml each time, 3 times a day.

Efficacy: It has the functions of reducing swelling and relieving pain, promoting blood circulation and dispersing blood stasis, relaxing muscles and relieving pain. It is used for blood stasis and pain, back pain, soreness of limbs, pain caused by strain, bruises, and unknown swelling and pain.

4. Panax notoginseng lotus root egg custard

Method: 5 grams of Panax notoginseng powder, 1 piece of fresh lotus root, 1 raw egg, and appropriate amounts of lard and salt. Wash the lotus root, mash it, squeeze out 1 small cup of it, add a little and boil it; mix the Panax notoginseng powder with the green and yolk of the egg, pour it into the lotus root juice, add lard and salt and boil it, then drink it warm.

Efficacy: Nourishes the stomach and stops bleeding. Suitable for stomach pain, gastric bleeding and other symptoms.

5. Panax notoginseng stewed pig heart

Method: 10 grams of Panax notoginseng powder, wash the pig heart, put the Panax notoginseng powder into the heart, tie it tightly, add appropriate amount of water, boil it over high heat, then simmer it over low heat until the pig heart is cooked, take it out, slice it, season and eat.

Efficacy: replenishes qi and nourishes the heart, promotes blood circulation and removes blood stasis, and can prevent coronary heart disease.

6. Rice porridge with Panax notoginseng and donkey-hide gelatin

Method: 5 grams of Panax notoginseng powder, 10 grams of donkey-hide gelatin (crushed), 50 grams of rice, and appropriate amount of white sugar. Clean the rice, add appropriate amount of water to cook porridge. After cooking for 20 minutes, add Panax notoginseng powder and donkey-hide gelatin, and cook until the porridge is cooked before serving.

Efficacy: Treats menstrual pain symptoms such as blood stasis, metrorrhagia, blood clots, and lower abdominal pain in women.

7. Carp stewed with Panax notoginseng and red dates

Method: 10 grams of Panax notoginseng powder, 15 red dates, a carp (about 250 grams), 5 grams of tangerine peel, and appropriate seasoning. Wash the Panax notoginseng powder, jujube, tangerine peel (shredded), and carp (de-entrails), add water and cook together. Simmer for about 2 hours on low heat, add salt and serve.