Spleen-Beneficial Biscuit

Name: Spleen-Beneficial Biscuit
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Ingredients: 20 g Atractylodes macrocephala (sliced, toasted until crispy and ground into powder); 6 g Dried ginger (toasted until crispy and ground into powder); 10 g Chicken gizzard lining (toasted until crispy and ground into powder); 50 g Cooked jujube flesh (mashed into jujube paste)

Strengthens the spleen and stomach, aids digestion, and relieves nausea. It is particularly suitable for pregnant people with weak spleen and stomach function, poor appetite, abdominal bloating, and loose stools.

1h 0m

Easy

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Ingredients

Atractylodes macrocephala (sliced, toasted until crispy and ground into powder) 20 g

Dried ginger (toasted until crispy and ground into powder) 6 g

Chicken gizzard lining (toasted until crispy and ground into powder) 10 g

Cooked jujube flesh (mashed into jujube paste) 50 g

Instructions

Prepare medicinal powder

Slice the Atractylodes macrocephala, then toast it together with the chicken gizzard lining until crispy, grind into a fine powder, and stir-fry over low heat until golden yellow. Toast the dried ginger until crispy and grind into powder.

Prepare jujube paste

Place the cooked jujube flesh in a bowl, steam over boiling water for approximately 20 minutes, then set aside. Peel off the red skin, mash into jujube paste, then mix in the stir-fried Atractylodes macrocephala, chicken gizzard lining and dried ginger fine powder until evenly combined.

Bake into biscuits

Heat a wok over medium heat, brush a thin layer of oil on the surface, then shape the mixed jujube paste into round, flat jujube biscuits each approximately 6 cm in diameter and 0.4 cm thick. Place each biscuit on the wok and bake repeatedly until dry.