Qigong Food of the Month: Eel, a Magical Boost for the Blood
Yinong Chong October, 2008
Ever want to sink your teeth into something and boost your blood supply a bit? With our Chinese eel dish this month you don't have to be a vampire to tone up the circulation.
Cooking method:
Put eel cuts in a wok over low hear until all the sticky liquid from eels
are dried up. Take the eels out and put aside. Saute garlic and ginger until
golden color, and then mix the eel with garlic and ginger for a few minutes.
Add salt, wine, soy source, sugar, vinegar, and chili pepper, cook for 15-20
minutes or until sauce very thick or almost dried.
Key benefits:
The nutrients enter the liver, spleen and kidney meridians very
effective in strengthening blood, bone and tendons. This recipe can be used
for anemia. It can speed up recovery from exertion and fatigue, and is very
effective in getting rid of wind and dampness, such as wind hives. In
general it is good for recovery from illness, postpartum weakness, uterus
atrophy, and relieve menstrual crams, difficulty with erection, and back
ache. Helps the skin radiate, and sun spots fade.
Notes:
Too much consumption can lead to early sexual development in children.
If that happens, give the children more dakon, pear and vegetables, and less
pork and shrimp in their diet.