How to eat Gastrodia elata to treat headaches, Gastrodia elata headache remedies

Gastrodia elata is also called Dingfengcao. One of its greatest effects is pain relief. It has a very obvious effect in treating rheumatism, arthralgia and numbness of the limbs. It is also a panacea for treating headaches and dizziness. You can use Gastrodia elata to boil eggs or stew pig brains to treat headaches.

1. Boiled Eggs with Gastrodia

Ingredients: 60 grams of fresh Gastrodia elata, 3 eggs, 1000 grams of water.

Preparation method: First, slice the fresh Gastrodia elata, put it in a pot, add water and boil for 30 minutes, then beat in the eggs and cook until done. Take it once a day, or every other day.

Effect: Treat headache and dizziness

2. Stewed Chicken with Gastrodia

Ingredients: Chicken, Gastrodia elata, red dates, wolfberry, ginger

Method: Wash the chicken and cut into pieces. Wash and slice the Gastrodia elata, wash the red dates and wolfberries, and slice the ginger for later use. Bring a pot of water to a boil, put the chicken in and blanch until it changes color, then remove from the pot. Put the blanched chicken into a casserole, pour in enough cold water at once, and add ginger slices and peppercorns. After boiling over high heat, reduce to medium-low heat, add Gastrodia elata, red dates and wolfberries, cover with lid and simmer for more than 2-3 hours, then add salt.

Efficacy: Gastrodia elata is an expensive Chinese medicinal ingredient. It has the effect of nourishing the brain and calming the nerves, and can also relieve pain and lower blood pressure.

3. Gastrodia duck

Ingredients: 100g fresh Gastrodia elata, 15g wolfberry, 1 female duck.

Preparation method: Kill the duck, remove the hair and internal organs, and stew it with Gastrodia elata and wolfberry. After the duck is cooked, add salt, MSG and other seasonings.

Efficacy: Nourishes Yin and suppresses Yang, calms the liver and calms wind. It is suitable for symptoms such as Yin deficiency and Yang hyperactivity, threatened abortion, dizziness, tinnitus, headache, bitter mouth and dry throat.

4. Stewed Pigeon with Gastrodia elata and Chinese Yam

Ingredients: 100 grams each of fresh Gastrodia elata, fresh yam, and scallion segments, 4 baby pigeons, 25 grams of ginger slices, 35 grams of cooking wine, and 10 grams of refined salt.

Preparation: Add water to the above ingredients and bring to a boil over high heat. Skim off the foam on the surface, then simmer over low heat for 60 minutes. Add salt to taste and it is ready to serve.

Efficacy: Nourishes the liver and kidneys, strengthens the spleen and stomach, replenishes qi and lungs, nourishes the kidneys and consolidates essence. It can treat weakness after illness, impotence and premature ejaculation, diabetes, anemia in women, irregular menstruation, headache, dizziness and other symptoms.

5. Gastrodia elata stewed with pig brain

Ingredients: 15 grams of Gastrodia elata, a pair of pig brain marrow, a few wolfberries, scallion segments, ginger slices, cooking wine, pepper water, sugar, MSG, sesame oil, and salt.

Method: Wash the Gastrodia elata, put it in a bowl, add cooking wine and sugar, steam it in a steamer for about 40 minutes, take out and slice it. Put the pig brain into a casserole, add pepper water, scallion segments, ginger slices, salt and boiling water, and stew over high heat. Pick out the scallion segments and ginger slices, add Gastrodia elata slices and MSG, bring to a boil and then drizzle with sesame oil. Take it once a day, or every other day.

Efficacy: Both Gastrodia elata and pig brain have the effect of nourishing the brain. Gastrodia elata stewed with pig brain soup can treat dizziness, headache, neurasthenia, etc.

6. Roasted Oxtail with Gastrodia elata

Ingredients: 10g Gastrodia elata, 2 oxtails, hen meat, elbow, dried scallop, and seasoning as needed.

Preparation method: Wash the Gastrodia elata and put it into a pot, add clean water, steam it in a steamer and slice it. Use hen and pork elbow to cook soup. Chop the oxtail along the joints and put it into the pot. Add water, onion, ginger and white wine and boil to remove the odor. Then put the oxtail with the odor removed into the soup pot with cooked hen and pork elbow. Also put the ham, scallops and seasonings into the soup and simmer over low heat for 2 hours. After they are cooked, pick up the oxtail, hen and pork elbow and place them neatly on a plate. Then place the Gastrodia elata slices around the plate, sprinkle with cooked starch and sesame oil. Eat meat and drink soup 1 to 2 times a day.

Efficacy: Relieve rheumatism, relieve pain, promote qi and blood circulation.