Effects of Ophiopogon japonicus and lean meat

Ophiopogon japonicus is a plant that can be used as food as well as a traditional Chinese medicine. People eat Ophiopogon japonicus mainly for its stems, because its tubers have the most nutritional value. Moreover, the value of Ophiopogon japonicus was recognized by ancient people and has been passed down to the present day. For those who are particular about health preservation, they often use Ophiopogon japonicus to cook lean meat. So what is the effect of using Ophiopogon japonicus to cook lean meat?

1. The efficacy of Ophiopogon japonicus stewed with lean meat

As a common medicinal material, people often use Ophiopogon japonicus to make soup, and there are many soup recipes for Ophiopogon japonicus. So, what is the effect of making Ophiopogon japonicus soup? Ophiopogon japonicus is sweet, cold and refreshing. It is good at clearing the heat of the heart and lungs, nourishing yin and relieving restlessness. It can also moisten the stomach and intestines, quench thirst and relieve dryness. It nourishes yin and clears away heat, and can treat yin deficiency, internal heat or heat disease that damages body fluid, irritability and thirst; it moistens the lungs and relieves cough, and is used to treat cough, thick phlegm, and qi reversal caused by dryness and heat damaging the lungs. Therefore, the effect of Ophiopogon japonicus and lean meat soup is very good.

3. What is the best soup to make with Ophiopogon japonicus?

1. Stewed lean meat with Ophiopogon japonicus and pear

Ingredients: 1 snow pear, half a pound of lean meat, a little Ophiopogon japonicus, a little Northern apricot, 4 bowls of water, and appropriate amount of salt.

Preparation: Soak Ophiopogon japonicus in clean water until soft and wash; chop the lean meat into patties; peel the pears, wash them and cut them into pieces; wash the northern apricots. Put Ophiopogon japonicus, pear, lean meat and northern apricots into a stewing pot and add 4 bowls of water. After stewing for 2.5 hours, add appropriate amount of salt to taste.

2. Ophiopogon japonicus and wolfberry pigeon soup

Ingredients: 15g Ophiopogon japonicus, 20g Lycium barbarum, 15g Polygonatum odoratum, 20g Adenophora stellariae, 2 candied dates, and 1 pigeon.

Method: Soak all the materials for 20 minutes (materials containing sulfur need to be soaked for 12 hours). Put the pigeon into the pot and cook for 3-4 minutes, then take it out, clean it and set aside. Put all the ingredients and pigeons into the pot, add 2L of water, bring to a boil over high heat, then turn to low heat and simmer for 2 hours. Add an appropriate amount of salt 15 minutes before boiling.

3. Ophiopogon japonicus, Chinese yam, and Polygonatum odoratum stewed with pig

Ingredients: 1 pigeon, 15 grams of yam, 15 grams of polygonatum, 15 grams of ophiopogon, 1 slice of ginger, and appropriate amount of salt.

Method: Remove the pigeon’s feathers and internal organs, clean and chop into pieces, then blanch in boiling water. Wash Chinese yam, polygonatum odoratum and ophiopogon japonicus and set aside. Put the pigeon, yam, polygonatum, ophiopogon and ginger slices into an electric sand cooker, add 1 liter of water and cook for 2 hours. 4. Add appropriate amount of salt to season.