I. Thick Milk
Boil the milk and add 3% to 7% starch, rice flour, or lotus root starch to thicken it. A little sugar can be added. This product is suitable for people with habitual vomiting, regurgitation, and those who need to increase their energy intake.
Nutritional Value: Milk is the only food for mammals after birth. Fresh milk not only contains all the nutrients found in other foods, but also contains bioactive substances not found in millions of other foods (some call it "life-sustaining element"). Therefore, there is a Chinese saying: "Gold water and silver water are not as good as milk water."
II. Fresh Milk and Jade Liquid
60g japonica rice, 80g fried walnuts, 45g raw walnuts, 12g sugar, 200ml milk. Wash the japonica rice, soak for 1 hour, then drain. Grind the rice, walnuts, and milk with a small amount of water until fine. Filter the mixture through a funnel. Pour the juice into a pot, add water and bring to a boil. Add sugar and stir until completely dissolved. Strain out the dregs, pour the liquid back into the pot, bring to a boil, and it is ready. This product can tonify the spleen and kidneys, moisten dryness and benefit the lungs. It is suitable for cough, asthma, lower back pain, dryness of the body, and constipation. It can also be used as a dietary supplement for patients with post-illness weakness, neurasthenia, chronic bronchitis, low sexual function, and constipation in the elderly. It can be taken on an empty stomach or with meals in the morning and evening.
III. Lamb Milk Soup
250g lamb, 20g ginger, 100g Chinese yam, 250ml milk. Wash the lamb and cut into small pieces. Slice the ginger. Place them in a casserole with an appropriate amount of water. Simmer over low heat for 7-8 hours, stirring occasionally. Remove any undissolved residue,保留 the lamb broth. Add the sliced Chinese yam and cook until tender. Then pour in the milk and bring to a boil. This product warms the middle burner, tonifies deficiency, benefits essence, and replenishes qi. It is suitable for symptoms of cold limbs, fatigue, and shortness of breath after illness or childbirth. It can be taken in several doses daily for 5-7 days as a course of treatment. When taking this remedy, it is not advisable to take other medications at the same time. It is best to have a millet, jujube, and lotus seed congee (60g millet, 10 jujubes, 18g lotus seeds cooked together) as a supplementary food once every morning.
IV. Ginger and Leek Milk Soup
250g leeks, 25g ginger, 250ml milk. Chop and mash the leeks and ginger. Squeeze the juice through a clean cloth. Pour the juice into a pot, add milk, and bring to a boil. This product can warm the stomach and strengthen the spleen. It is suitable for stomach cold type gastric ulcer, chronic gastritis, epigastric pain, vomiting, etc. It can be taken in the morning and evening. There is also another type of ginger milk, made with 10g ginger juice, 20g sugar, and 200ml milk. Mix well and bring to a boil. This product can benefit the stomach, lower rebellious qi, and stop vomiting. It is suitable for pregnant women with vomiting who cannot eat.
V. Milk and Jujube Soup
500ml milk, 25g jujubes, 100g rice. First, cook the rice and jujubes into a congee. Then add the milk and bring to a boil. It can replenish qi and blood, and strengthen the spleen and stomach. It is suitable for fatigue, deficiency, and insufficient qi and blood.
VI. Milk Porridge
250ml fresh milk, 60g rice, appropriate amount of sugar. First, cook the rice until semi-cooked, discard the rice water. Add milk and simmer over low heat to make a porridge. Add sugar and stir until fully dissolved. Take it warm in the morning and evening. Pay attention to preservation to avoid spoilage. It can tonify deficiency, strengthen the spleen and stomach, and moisten the five organs. It is suitable for weakness, fatigue, insufficient qi and blood, post-illness emaciation, old age, malnutrition, etc. Milk porridge produced by dairy processing plants has various formulas, forming different flavors such as sweet and salty. Its sterilization time is short, resulting in less nutritional loss.
VII. Homemade Skim Milk
Boil the milk, let it stand for several hours, and remove the top layer of skin (i.e., fat. This method generally removes 80% of the fat). This product is suitable for feeding infants and young children suffering from diarrhea, dysentery, enteritis, and other intestinal diseases. Because skim milk is low in calories and lacks vitamins A and D, it can be supplemented with other foods. After recovery, whole milk should continue to be fed.
VIII. Milk Tea
Adding tea to milk to drink together can be said to be a traditional habit of people all over the world. People in southern China like to drink sweet milk black tea, while people in Xinjiang, Inner Mongolia, and Tibet prefer salty milk tea (brick tea + milk). The method for preparing milk tea is: first, soak the tea in boiling water, then pour it into boiling milk. As for adding sugar or salt, it depends on personal taste. After adding tea to milk, the unique aromas of the two are blended together, their nutritional components complement each other, the milky smell of milk and the astringent taste of tea are suppressed, and the taste becomes richer and longer-lasting. Milk tea can remove greasiness, aid digestion, benefit the mind, refresh the spirit, promote urination and detoxification, and relieve fatigue. It is also suitable for patients with acute and chronic enteritis, gastritis, and duodenal ulcer. For those poisoned by alcohol or anesthetics, it can also play a detoxifying role.
IX. Egg Milk
First, hard-boil an egg, remove the shell and white. Mash the yolk with a spoon and mix thoroughly with milk. In addition to protein, fat, and vitamin A, the yolk also contains substances such as iron and phosphorus. This product is suitable for iron-deficiency anemia and for infants of four to five months who need to supplement calcium.