Bai Shao (白芍) is both medicinal and ornamental. It nourishes the blood, astringes yin, softens the liver, alleviates pain, and pacifies liver yang. Clinically, it can be used for liver blood deficiency, irregular menstruation, and has a good effect on astringing liver yin and nourishing blood.
1. Nourishing Blood and Softening the Liver
Combined with Shu Di (熟地, Rehmannia) and Dang Gui (当归, Angelica), it treats liver blood deficiency, pallor, irregular menstruation, and excessive bleeding.
2. Pacifying Liver Yang
Combined with Niu Xi (牛膝, Achyranthes) and Long Gu (龙骨, Dragon Bone), it treats headaches caused by excessive liver yang.
3. Astringing Yin and Stopping Sweating
For external wind-cold causing sweating and aversion to wind, Bai Shao can be chosen for treatment.
4. For cholecystitis and liver diseases, Bai Shao can be used for adjustment.
5. Bai Shao has certain effects on dilating coronary arteries, improving cerebral thrombosis, and preventing coronary heart disease.
6. It relieves spasms, whether in the legs or intestines, it can significantly suppress them.
7. Bai Shao can manage uterine contractions. It regulates female endocrine, removes yellowish complexion and spots, and enhances skin radiance.
Dietary Health:
1. Bai Shao Stewed Pigeon
Ingredients: 10g Bai Shao (白芍), 10g Gou Qi Zi (枸杞子, Goji Berries), 300g Pigeon, 10g Ginger, 1000g Water.
Seasoning: 5g Salt, 3g Chicken Essence, 1g Sugar, 1g Pepper.
Method:
(1) Cut the pigeon into pieces and blanch in water, wash Bai Shao, and slice ginger for later use.
(2) In a clean pot, add water, ginger slices, pigeon, Bai Shao, and Gou Qi Zi, bring to a boil over high heat, then simmer for 40 minutes and season to taste.
2. Shao Yao Gan Cao (芍药甘草) Stewed Fish
Ingredients: 350g Fresh Fish, 10g Shao Yao (芍药, Peony), 10g Gan Cao (甘草, Licorice), 10g Ginger, 800g Salad Oil, 1000g Milk Soup.
Seasoning: 5g Salt, 3g Chicken Essence, 1g Sugar.
Method:
(1) Clean and cut the fish, wash Shao Yao and Gan Cao for later use, slice ginger for later use.
(2) In a clean pot, heat salad oil and fry the fish until golden brown, then drain the oil.
(3) In a clean pot, add milk soup, fish, Shao Yao, ginger slices, and Gan Cao, bring to a boil over high heat, then simmer for 30 minutes and season to taste.
Dietary Health:
1. Peony Flower Green Tea
Ingredients: 3-5g Peony Flower.
Method: Brew with boiling water, add rock sugar and green tea to drink, clears heat and detoxifies, removes spots and beautifies.
2. Peony Flower Sheng Di Tea
Ingredients: 2g Peony Flower, 3g Sheng Di (生地, Rehmannia), 3g Green Tea. Brew all three ingredients with boiling water, effective for nourishing the liver and brightening the eyes.
3. Peony Pork Tenderloin
Ingredients: 125g Pork Tenderloin, 1 Peony Flower, 2 Lettuce, 250ml Chicken Broth, 10g Butter, 50g Carrot, Salt and Pepper to taste.
Method:
(1) Remove the petals from the Peony Flower, cut into small strips, blanch in boiling water, and set aside.
(2) Wash and slice the lettuce, blanch briefly; peel and slice the carrot; wash and chop the onion.
(3) Heat a frying pan, melt butter to medium heat, add lettuce, carrot slices, and chopped onion, pour in chicken broth and Peony strips, bring to a boil and keep warm.
(4) Trim the pork tenderloin, marinate with salt and pepper, pan-fry until cooked, and serve with the vegetable soup.
4. Peony Braised Pork Belly
Ingredients: 500g Pork Belly, 4 Peony Flowers, 25g Wine, 25g Soy Sauce, 35g Sugar, 15g Vinegar, 25g Pickled Carrot, 25g Ketchup, 25g Cucumber, 30g Cream, 2g MSG, Salt and Pepper to taste.
Method:
(1) Remove petals from the Peony Flower, wash, and blanch briefly in warm water, then drain and set aside.
(2) Clean the pork belly, cut into small pieces, place in a bowl, add salt, MSG, sugar, wine, soy sauce, and vinegar, mix well, then add a little water, steam in a steamer for two hours until tender but not falling apart.
(3) Pour the steaming liquid into a wok, bring to a boil, add salt and cook for half a minute, then add pickled carrot, cucumber, ketchup, and sugar, stir well, add the pork belly pieces, sprinkle with Peony petals, thicken with water starch, add pepper, and finish with cream before serving.
