Cynomorium songaricum wine soaking method

Cynomorium songaricum is also a very good Chinese medicinal material, although compared with other Chinese medicinal materials, Cynomorium songaricum appears less frequently in life. However, this cannot deny the good pharmacological effects of Cynomorium songaricum on the human body, especially when Cynomorium songaricum is used to make medicinal wine, the pharmacological effects of Cynomorium songaricum can be fully exerted. At the same time, other Chinese medicinal materials can be used to make medicinal wine with Cynomorium songaricum. Here are some recommended methods for making medicinal wine with Cynomorium songaricum.

1. Cynomorium songaricum red ginseng wine

Cynomorium songaricum can be soaked in wine with the Chinese medicinal red ginseng. When soaking, you can cut 30 grams of Cynomorium songaricum into slices and soak it in 500 grams of white wine. When soaking, you can add 15 grams of red ginseng slices and an appropriate amount of wolfberry and polygonatum. After sealing and soaking for 15 days, you can take it out and drink it. This kind of Guoyang red ginseng wine can nourish the kidneys and strengthen the spleen.

2. Cynomorium songaricum and Cistanche deserticola wine

Cynomorium songaricum can also be soaked in wine with the Chinese medicine Cistanche deserticola. It requires 100 grams of Cynomorium songaricum, 200 grams of Cistanche deserticola, 30 grams of Gastrodia elata, 50 grams of wolfberry, and 3 kilograms of white wine. Cut all the prepared Chinese medicinal materials into slices, put them into 3 kilograms of white wine, seal and soak for 15 days, then take out and drink 20 grams a day, which can replenish kidney yang as well as qi and blood.

3. Wannianchun Wine

Wannianchun wine is also a kind of medicinal wine made with the Chinese medicine Cynomorium songaricum as the main ingredient. Usually, it needs 20 grams of Cynomorium songaricum, 20 grams of red ginseng, 30 grams of wolfberry, 15 grams of ground maple bark, 100 grams of Polygonatum odoratum, 40 grams of safflower, 20 grams of Cibotium bark, and 20 grams of Atractylodes macrocephala. Grind them all into powder, mix them evenly, wrap them in gauze, and soak them with 10 kilograms of white wine. Take them out after seven days and add 200 grams of rock sugar. They can be taken out and drunk after two days.