How to Make Motherwort and Egg Soup
It is said that this is a traditional folk remedy. Its treatment targets blood stagnation internally obstructing the meridians, leading to blockage of circulation. The therapy aims to invigorate blood and unblock the channels, as well as transform stasis and relieve pain.
In the soup,eggs have high nutritional value, with benefits such as replenishing blood and yin, removing irritability and calming the spirit, strengthening the spleen, and harmonizing the stomach.
Motherwort is also known as Cuncao or Fangui. It has a pungent and bitter taste, excels in entering the liver meridian's blood aspect, specializes in unblocking stasis and regulating menstruation, and has been revered by medical practitioners throughout history as "a crucial herb for gynecological conditions." Therefore, it is called "Motherwort," applicable to all cases of stagnation in women, whether related to menstruation, conception, or miscellaneous illnesses. Pharmacological research shows that this ingredient can stimulate the uterus and enhance uterine muscle contraction and tension.
Cooking motherwort with eggs removes stasis without harming vital energy. Red sugar has nourishing properties, enhances blood flow and eliminates stasis. When combined with motherwort, it strengthens the effect of removing stasis and relieving pain. Combining them into a soup achieves the effects of invigorating blood and transforming stasis, unblocking the channels, and relieving pain.
However, those with deficiency-cold uterine bleeding should not use this soup. For cases where there is stagnation combined with blood deficiency,Angelica 12 grams can be added accordingly.
Main ingredients
30 grams of motherwort 2 eggs
Side ingredients
an appropriate amount of red sugar an adequate amount of water
Motherwort to cook in a pot The steps for making the egg are
1. Ingredients: 30 grams of motherwort, 2 eggs, an appropriate amount of red sugar, and an adequate amount of water.
2. Put the motherwort into a bag and tie it up tightly. Soak in water for half an hour.
3. Place the bag with soaking liquid in a clay pot along with the eggs.
4. Add enough water to cover the eggs.
5. Start the soup-making function; boil for five minutes after it comes to a boil.
6. Remove the eggs, peel them,
7. Put them back into the pot,
8. Continue cooking on low heat for one hour.
9. Add red sugar and cook for ten more minutes.
10. Serve when cooked and drink the soup with the egg.
The amount of red sugar can be adjusted according to personal taste. Alternatively, you can pre-cook the eggs until they are hard-boiled before adding them to the herbs. Cooking over low heat helps extract more active ingredients from the herbs.
