Wild Zilong Zhifu
By VicentaLakin
As a enthusiast, in addition to my work, I usually like to study food. Cooking became my biggest hobby. Usually, you like to watch some recipes on the food web and do it yourself. I'm so happy to watch my husband and son eat my cooking every day. I've done almost everything since I was a kid. First of all, thanks to the food web, which has taught me so many recipes, then thanks to my husband for the support he has given me, and again to the well-being of society, so that I can buy anything I want. I bought some wild violet cheese the other day, and today I'm here to share wild violet sip water. Don't feel like it's easy, but it's a lot of talk。
Recipe Recommendations
- Wild Ganoderma lucidum 20 grams
- water 1000ml
Steps for Wild Zilong Zhifu
1
ready, wild purple cheese 20 grams, water 1000ml, casserole。
2
scratch the cranches with a little water, slice them and add about 1,000 ml to the casserole。
3
the fire's heating up, the pot's opening, the fire's breaking down, and it's about 500ml
4
The colour of Ling Chi water gets thicker and you can drink it in the imported cup. The same chrysanthemum usually boils two or three times, and the chrysanthemum doesn't stay overnight。Wild Zilong Zhifu Make Tips
1. The selection of Lingzhi. I chose Qidatang's wild Purple Lingzhi. Wild Lingzhi is rare and has high medicinal efficacy; wild ones are definitely better than cultivated ones with better effects, and I have deep personal experience with this. Furthermore, I chose Purple Lingzhi; Traditional Chinese Medicine only recognizes Purple Lingzhi and Red Lingzhi. Among them, Purple Lingzhi is significantly superior to Red Lingzhi in every aspect, especially regarding diabetes, high blood pressure, and insomnia. Another important reason is that Red Lingzhi is particularly bitter and hard to swallow, and consuming a lot of it is bad for the stomach.
2. Regarding dosage, I suggest that around 20 grams is optimal; this is based on a consultation with an old TCM doctor. 20 grams to 1000ml of water is the best choice. In terms of time, it must be boiled for at least 15 minutes and simmered down to about 500ml. It can be brewed two or three times a day.
3. Regarding the vessel, it is best to choose a clay pot. As for iron pots or aluminum pots, avoid using them if possible.