Codonopsis (dang shen) and red dates (hong zao) are two of the more commonly used Chinese herbs. Codonopsis is said to help increase appetite and immune system, while red dates are good to maintain healthy blood pressure and full of vitamin C and super perfect when you have cold. Both of these are said to be really good for women during confinement period, a.k.a after pregnancy, so if you are looking for food to prepare during this period, give this a try.
I am going to say it now since there probably will be readers asking about it later. I am not a trained Chinese herbalist, so what I know is just what teeny tiny amount of family wisdom passed down from Grandma to Mom to me, which is not much. If you need a more scientific explanation, please consult a professional 😉 Anyway, let’s talk a bit about this dish.
This recipe is super simple, basically it’s just dump everything in a wok/pot and let it simmer until soft and tender. Next is just a matter of boiling down the liquid to reduce it into sauce and thicken it with the help of corn starch slurry. This is a very easy food to reheat, so I always make lots and reheat a little throughout the week for lunch or dinner.
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