Mushroom Safflower Soup

Stimulates appetite, nourishes the spleen and promotes the circulation of blood and qi. It is used to treat bloated abdomen and polydipsia.

Safflower 6 g, mushroom 30 g, cucumber 100 g, ginger 5 g, shallot 5 g, salt 5 g, vegetable oil 20 g.

1.Rinse the safflower and wrap in muslin. Slice the mushroom, cucumber and ginger. Cut the shallot into sections.
2.Fry the ginger and shallot in oil over high heat. Add 500 ml of water and bring to a boil.
3.Add the sliced mushroom and cucumber, safflower and salt. Cook over medium heat for 15 minutes. Season to taste and serve.

Tips for a Healthy Life
Contraindicated for those who are weak and do not suffer from blood stasis.