Eat mussels to replenish deficiency and nourish the kidneys

Mussels are the meat of mussels or thick-shelled mussels of the family Mylidae. They are also called sea red, shell vegetables, red clams, etc. Fresh mussels are a popular seafood product. They are not easy to preserve after harvesting. Traditionally, they are cooked and processed into dried products - mussels.

Mussels are delicious and have high nutritional value. The protein content of mussels is as high as 59.1%, including 8 essential amino acids for the human body. The fat content is 7.6%, and most of it is unsaturated fatty acids. In addition, it also contains abundant calcium, phosphorus, iron, zinc, vitamin B2, niacin, etc. Mussels have a positive effect on promoting metabolism, lowering cholesterol, and ensuring the healthy development of the brain and body, and are called "eggs in the sea".

There are many ways to eat mussels. For example, fresh mussels can be boiled in water and eaten with ginger and vinegar. Mussels can be steamed with ham. For children, soak dried mussels until soft, chop them into small pieces, mix them with meat stuffing, and use them as snacks in dumplings and wontons. Mussels can be cooked with other vegetables to make various dishes. Of course, mussels are the most convenient food to eat in soup or porridge as a brain-boosting and health-promoting food. If the digestive function is not very good, you can add yam to cook them together.

According to traditional Chinese medicine, mussels are sweet, salty and warm in nature. They have the effects of nourishing the liver and kidneys, benefiting the essence and blood, helping the kidney yang, and eliminating goiter. They can treat emaciation due to fatigue, dizziness, sweating, impotence, back pain, vomiting blood, metrorrhagia, leucorrhea, goiter, and hernia. For people who are thin, tired, dizzy, and forgetful, eating mussels regularly has a good therapeutic effect. "Rihuazi Bencao" says that mussels "can be cooked and eaten to nourish the five internal organs, benefit yang, regulate waist and foot beriberi, and eliminate food stagnation." "Sui Xi Ju Food Recipe" says that this product "tonifies the kidneys, benefits blood and replenishes essence." "Compendium of Materia Medica" also records that mussels have the effect of treating spleen deficiency, deficiency of essence and blood, vomiting blood, chronic diarrhea, intestinal ringing and low back pain.

Ni Zhumo, a medical scientist in the Ming Dynasty, was particularly impressed by the benefits of mussels. In his opinion, "mussels are a medicine for nourishing the kidneys and replenishing the kidneys", and are a food and medicine that can replenish the kidneys and replenish essence. However, according to the experience of predecessors, it is only effective if eaten frequently, as stated in "Introduction to Medicine": "You must eat more to see the benefits". In recent years, some people have discovered that mussels can also be used as an auxiliary treatment for hypertension and arteriosclerosis. Eating mussels for a long time can reduce blood pressure and blood lipids and delay the development of arteriosclerosis.

Here are several mussel medicinal recipes for your selection.

Mussels stewed with ginseng and astragalus

50g mussels, 1 chicken (about 1000g), 30g astragalus, 30g ginseng, 15g mushrooms, appropriate amounts of lard, cooking wine, salt, pepper, green onion and ginger. First soak the mussels in warm water, remove the core, wash them, drain and set aside; kill the chicken, cut it open from the spine, remove the internal organs, chicken head and chicken feet, and blanch it in boiling water; wash the astragalus and dangshen, wash and slice the mushrooms, and smash the ginger and scallions; put the chicken in a casserole, add the mussels, and cook over high heat. When the water boils, add the astragalus, dangshen, lard, scallions, ginger, cooking wine, salt and appropriate amount of water, cover it, and simmer over low heat until it is cooked; season and serve, it has the effect of replenishing qi and nourishing blood.

Goji berry, mutton and mussel soup

20g wolfberry, 30g fermented black beans, 200g mutton, 50g mussels, 150g polished rice, 5g scallion, and salt. Wash the wolfberry and fermented black beans; wash the mutton and chop it into small pieces; soak the mussels in clean water until they become soft, wash them, remove the core, and chop them into small pieces; put the mutton and mussels into polished rice and cook them into porridge, then add fermented black beans, scallion, and salt, and cook the porridge when the rice is cooked. This meal has the effect of nourishing the liver and kidneys.

Mussels stewed with lean meat

50-100g mussels, 150g lean pork, stewed, seasoned and eaten. Suitable for menorrhagia, metrorrhagia, backache, dizziness and functional uterine bleeding. For menorrhagia, take before menstruation.

Mussel and Celery Soup

100g each of mussels and celery, or 50g of shepherd's purse, decocted in water. It can be used as an auxiliary dietary therapy for patients with hypertension, dizziness, tinnitus, arteriosclerosis, and coronary heart disease.