Nourishing Yin and Blood, Clearing Lungs and Moistening Dryness: Rehmannia glutinosa, Ginkgo biloba, Orchid, Prunella vulgaris, Ophiopogon japonicus, and Cucumber Stew

Recipe for Braised Broccoli with Rehmannia Root, Ginkgo Nuts, and Broccoli: 15g Rehmannia root, 30g ginkgo nuts, 2g salt, 35g peanut oil, 10g sesame oil, 250g broccoli, 10g cooking wine, 3g MSG, 8g scallions, 15g cornstarch. Preparation: 1. Wash the Rehmannia root, soak until softened, and slice. Remove the outer shell of the ginkgo nuts, soak overnight, remove the skin, and cook until tender. Break the broccoli into small florets and wash. Wash the ginger, peel, and slice. Wash the scallions and cut into sections. 2. Heat a wok over high heat, add peanut oil, and heat to 60% (medium heat). Add ginger, scallions, and cooking wine and stir-fry until fragrant. Then add broccoli, ginkgo nuts, and Rehmannia root and stir-fry until cooked. Season with salt and MSG, thicken with cornstarch, drizzle with sesame oil, and serve. Efficacy: Nourishes Yin and blood, astringes lung Qi, and stops leukorrhea. Suitable for those trying to lose weight. Consumption: Once daily, as a side dish. Suitable and unsuitable: Those with spleen deficiency and diarrhea, or weak stomach and poor appetite should consume with caution.

Recipe for Braised Lotus Root with Dried Plum, Ginkgo, and Chinese Napa Cabbage: 15g dried plum, 30g ginkgo, 250g Chinese Napa cabbage, 10g vinegar, 2g salt, 3g MSG, 5g ginger, 10g scallions, 35g peanut oil. Preparation: 1. Remove the outer shell of the ginkgo, soak in water overnight, peel, and cook until tender; remove the pits from the dried plum and wash; wash the Chinese Napa cabbage and cut into 4cm long thin strips; wash, peel, and slice the ginger; wash and cut the scallions into sections. 2. Heat a wok over high heat, add peanut oil, and when it reaches 60% heat, add ginger and scallions and stir-fry until fragrant. Then add the Chinese Napa cabbage, ginkgo, dried plum, vinegar, salt, and MSG, and stir-fry until cooked. Efficacy: Astringent, promotes saliva production, astringes lung qi, stops leukorrhea, and clears heat. Suitable for those trying to lose weight. Consumption: Once daily, with meals. Suitable for: All seasons; good for weight loss.

Stir-fried Yam, Lotus Seed, and Snow Peas Recipe: 30g yam, 20g lotus seeds, 2g salt, 8g scallions, 150g snow peas, 35g peanut oil, 3g MSG, 3g cornstarch. Preparation: 1. Soak lotus seeds in warm water overnight, remove the bitter core, and cook until tender; soak yam thoroughly and slice; remove ends and strings from snow peas and cut into 3cm cubes; wash, peel, and slice ginger; wash and cut scallions into sections. 2. Heat a wok over high heat, add water and bring to a boil, then blanch snow peas, yam, salt, and peanut oil briefly. Drain. Heat the wok again until it reaches 60% heat, add scallions and ginger and stir-fry until fragrant. Add snow peas, yam slices, and lotus seeds, season with salt and MSG, stir-fry until cooked through and flavorful. Thicken with cornstarch slurry and serve. Efficacy: Clears heat, astringes the lungs, and aids weight loss. Suitable for obese patients. Consumption: Once daily, as a side dish. Dos and don'ts: Not suitable for people with constipation or pregnant women.

Recipe for Stir-fried Lettuce with Ginkgo and North American Ginseng: 15g North American ginseng, 250g lettuce, 5g ginger, 2g salt, 35g peanut oil, 30g ginkgo, 10g sesame oil, 2g scallions, 3g MSG. Preparation: 1. Remove the outer shell of the ginkgo, soak in water overnight, remove the skin, and cook until tender; wash the North American ginseng, soak thoroughly, and slice; wash the lettuce and cut into 4cm sections; wash the ginger, peel, and slice; wash the scallions and cut into sections. 2. Heat a wok over high heat, add peanut oil, and when it reaches 60% heat, add ginger and scallions and stir-fry until fragrant. Then add lettuce, ginkgo, and North American ginseng and stir-fry until cooked. Season with salt and MSG, drizzle with sesame oil, and serve. Efficacy: Clears lung heat and nourishes yin, eliminates phlegm and relieves cough, relieves irritability and fever. Suitable for those trying to lose weight. Consumption: Once daily, as a side dish.

Recipe for Braised Cucumber with Prunella vulgaris and Ophiopogon japonicus: 15g Prunella vulgaris, 250g cucumber, 2g salt, 35g peanut oil, 2g sesame oil, 20g Ophiopogon japonicus, 10g cooking wine, 3g MSG, 8g scallions, 5g sugar, 2g cornstarch. Preparation: 1. Wash the Ophiopogon japonicus and soak overnight, removing the inner stems; wash the Prunella vulgaris; peel and seed the cucumber, wash, and cut into 3cm square slices; wash, peel, and slice the ginger; wash and cut the scallions into sections. 2. Heat a wok over high heat, add peanut oil, and when it reaches 60% heat, add ginger and scallions and stir-fry until fragrant. Then add Ophiopogon japonicus, cucumber, and Prunella vulgaris and stir-fry until cooked. Season with cooking wine, sugar, salt, and MSG. Thicken with cornstarch slurry, drizzle with sesame oil, and serve. Efficacy: Clears liver heat and dissipates nodules, clears heat and detoxifies, nourishes yin and aids weight loss. Suitable for those trying to lose weight. Dosage: Once daily, as a side dish. Caution: Those with weak spleen and stomach should consume with caution.