缺鐵性(xing)貧(pin)血是(shi)指體內鐵貯存不足，影響血紅蛋白(bai)合成的一種小(xiao)細(xi)胞低色素性(xing)貧(pin)血。以皮膚(fu)和黏膜顏色蒼白(bai)、疲軟無力(li)(li)、頭暈(yun)耳鳴、眼花、記憶力(li)(li)下降為主要表現，嚴重(zhong)者可(ke)出現眩暈(yun)和暈(yun)厥，活動(dong)后心悸、氣短，甚至心絞痛、心力(li)(li)衰竭等(deng)。
本病屬中醫(yi)“虛(xu)勞”范疇，多為脾(pi)胃(wei)虧虛(xu)、運(yun)化不足所致。治宜(yi)健脾(pi)開胃(wei)，益氣養血(xue)，臨床(chuang)觀察發現，膏滋療法有明顯效果，以下介紹幾則，供患(huan)者選用(yong)。
紅棗阿膠膏：紅棗500克，黑胡(hu)麻仁、胡(hu)桃仁肉(rou)，桂(gui)花各(ge)150克，阿膠，冰糖(tang)250克，黃酒800毫升。將紅棗、胡(hu)麻仁、胡(hu)桃仁、桂(gui)圓肉(rou)共研(yan)碎，阿膠置黃酒中(zhong)浸泡(pao)12天。將阿膠酒倒入(ru)陶瓷器內，隔水蒸化(hua)后(hou)，納入(ru)諸(zhu)藥及冰糖(tang)，待冰糖(tang)先全(quan)溶解(jie)后(hou)取出，晾(liang)晾(liang)即成(cheng)。每次2～3湯匙，開水沖飲，每日晨(chen)起沖服。可養血潤膚，悅色美顏，適用于(yu)各(ge)種貧血。
蟲(chong)草河(he)車(che)(che)牛髓膏：冬蟲(chong)夏草末、紫(zi)河(he)車(che)(che)各30克，牛骨髓、懷山藥(yao)、蜂蜜各250克。將冬蟲(chong)夏草末、紫(zi)河(he)車(che)(che)擇凈(jing)，研(yan)成細(xi)末，加(jia)入(ru)懷山藥(yao)與牛骨髓搗成的(de)糊狀物(wu)中，攪勻(yun)，裝在瓷罐中，加(jia)入(ru)蜂蜜，再(zai)放入(ru)鍋內(nei)，隔水用小(xiao)火燉兩小(xiao)時(shi)即可食用。每周(zhou)兩劑(ji)，連續3～5月可補益肺腎，填精生髓，適用于缺鐵性貧血、再(zai)生障(zhang)礙(ai)性貧血等(deng)。
杞元膏：龍眼肉500克(ke)，枸杞子500克(ke)。將諸藥(yao)擇凈，研細(xi)，水(shui)煎(jian)3次，3次藥(yao)液合并，文火濃縮，加入(ru)蜂(feng)蜜(mi)適量，煮沸收膏即成。每次20毫升，每日(ri)兩次，溫開水(shui)或淡姜茶送服。可養血補血，適用(yong)于各種貧血的食(shi)療。
加味八珍膏：黨參、生地黃(huang)、熟地黃(huang)、谷芽、麥芽各(ge)150克(ke)(ke)，炙黃(huang)芪300克(ke)(ke)，炙甘(gan)草、肉桂各(ge)30克(ke)(ke)，遠志(zhi)、陳(chen)皮、大棗各(ge)60克(ke)(ke)，白(bai)(bai)術(shu)、白(bai)(bai)芍(shao)藥、茯(fu)苓、茯(fu)神、當歸各(ge)120克(ke)(ke)，川芎、制何首(shou)烏、女貞子、墨(mo)旱(han)蓮、枸杞、炒酸棗仁、桂圓(yuan)肉、鹿角膠、阿(a)膠各(ge)90克(ke)(ke)，冰(bing)(bing)糖(tang)250克(ke)(ke)。將諸藥擇凈，研(yan)細，水(shui)煎(jian)3次(ci)，3次(ci)藥液合并，文火濃(nong)縮，加入鹿角膠、阿(a)膠、冰(bing)(bing)糖(tang)，煮沸收膏即(ji)成。每次(ci)20毫升，每日(ri)3次(ci)，溫開水(shui)送服。可養心悅(yue)脾，補益氣血，適用于缺(que)鐵性貧血，癥見面色(se)白(bai)(bai)、倦怠無力、頭暈心悸、少氣懶言(yan)、苔薄舌(she)淡胖、脈(mo)細等。
補(bu)益膏：黨參、茯苓、山(shan)藥、熟地黃、當歸、地骨皮各60克，煉蜜250克。將諸藥擇凈，研細，水煎3次，3次藥液合并(bing)，文火濃(nong)縮，加入鹿角膠、冰糖，煮(zhu)沸收膏即成。每(mei)次10毫升，每(mei)日3次，溫(wen)開水送服。可補(bu)氣(qi)血(xue)，退虛(xu)熱，適用于(yu)缺(que)鐵性貧血(xue)，癥見周(zhou)身無(wu)力、虛(xu)熱時作等。
黃酒(jiu)核(he)(he)桃(tao)肉(rou)膏：核(he)(he)桃(tao)肉(rou)500克，黃酒(jiu)150毫(hao)升，紅糖(tang)適量。將核(he)(he)桃(tao)肉(rou)搗(dao)碎(sui)，裝入鍋內，加(jia)入黃酒(jiu)、紅糖(tang)，封嚴，上(shang)籠蒸(zheng)一小時即成，不拘時用白開(kai)水沖服。可補腎養(yang)血，潤腸通(tong)便，適用于貧血，癥(zheng)見腎虛腰腿(tui)酸痛、大便燥結(jie)等。
乾坤膏(gao)：當歸(gui)、熟地黃、黃芪、黨參(can)各(ge)(ge)120克(ke)，桂圓肉、枸杞(qi)、胡(hu)麻仁、肉蓯蓉(rong)各(ge)(ge)60克(ke)，蜂蜜適(shi)量(liang)(liang)。將上(shang)述諸(zhu)藥(yao)擇凈(jing)，同入鍋中(zhong)，加清水適(shi)量(liang)(liang)，浸泡片(pian)刻，水煎取汁，共煎3次，3次藥(yao)液(ye)合(he)并，文火濃縮后，加冰糖、蜂蜜適(shi)量(liang)(liang)，制(zhi)成膏(gao)劑即(ji)成。每日兩次，每次20毫升，溫開水沖飲，或調入稀粥中(zhong)服食(shi)。可大補氣(qi)血，適(shi)用于貧血、白(bai)細胞減少癥等。(胡(hu)獻國)
貧(pin)血(xue)(xue)(xue)(xue)(xue)的(de)食(shi)(shi)(shi)補(bu)方根據統計，亞洲女(nv)性(xing)(xing)罹(li)(li)患(huan)(huan)貧(pin)血(xue)(xue)(xue)(xue)(xue)的(de)比(bi)例相當高，平均每(mei)(mei)四(si)到五(wu)(wu)(wu)(wu)(wu)個(ge)女(nv)性(xing)(xing)中(zhong)(zhong)(zhong)(zhong)，就有一(yi)(yi)個(ge)是(shi)貧(pin)血(xue)(xue)(xue)(xue)(xue)患(huan)(huan)者(zhe)(zhe)；若以(yi)年齡分(fen)布來(lai)看，二(er)(er)十(shi)(shi)至(zhi)(zhi)二(er)(er)十(shi)(shi)四(si)歲(sui)之(zhi)間，罹(li)(li)患(huan)(huan)的(de)比(bi)例約(yue)二(er)(er)成(cheng)(cheng)，二(er)(er)十(shi)(shi)五(wu)(wu)(wu)(wu)(wu)歲(sui)至(zhi)(zhi)二(er)(er)十(shi)(shi)九歲(sui)之(zhi)間有三成(cheng)(cheng)。造成(cheng)(cheng)女(nv)性(xing)(xing)比(bi)男性(xing)(xing)容(rong)易(yi)貧(pin)血(xue)(xue)(xue)(xue)(xue)的(de)原因，可(ke)(ke)(ke)以(yi)歸因於男性(xing)(xing)比(bi)女(nv)性(xing)(xing)循環(huan)血(xue)(xue)(xue)(xue)(xue)量(liang)(liang)多(duo)(duo)、女(nv)性(xing)(xing)較(jiao)男性(xing)(xing)更需(xu)要鐵(tie)質，特別是(shi)在生(sheng)理(li)期(qi)、懷孕期(qi)，一(yi)(yi)但鐵(tie)質補(bu)充不夠，就很容(rong)易(yi)引起(qi)(qi)(qi)貧(pin)血(xue)(xue)(xue)(xue)(xue)。在臨床上，貧(pin)血(xue)(xue)(xue)(xue)(xue)的(de)表現為(wei)皮(pi)膚(fu)蒼(cang)白、面(mian)色(se)無華(hua)、疲倦、乏(fa)力、頭(tou)暈、耳鳴、記憶力衰(shuai)退(tui)和思想不集中(zhong)(zhong)(zhong)(zhong)等(deng)(deng)。貧(pin)血(xue)(xue)(xue)(xue)(xue)在中(zhong)(zhong)(zhong)(zhong)醫的(de)治療(liao)(liao)辨癥(zheng)上多(duo)(duo)屬於「虛(xu)癥(zheng)」，其(qi)食(shi)(shi)(shi)物(wu)療(liao)(liao)養(yang)主要是(shi)以(yi)養(yang)心(xin)(xin)、健(jian)脾(pi)(pi)、補(bu)血(xue)(xue)(xue)(xue)(xue)為(wei)原則(ze)(ze)，在中(zhong)(zhong)(zhong)(zhong)醫補(bu)法(fa)(fa)中(zhong)(zhong)(zhong)(zhong)，常(chang)以(yi)血(xue)(xue)(xue)(xue)(xue)肉(rou)有情(qing)之(zhi)品(pin)來(lai)調(diao)養(yang)，并(bing)能取(qu)得良(liang)好的(de)效(xiao)果。另外有貧(pin)血(xue)(xue)(xue)(xue)(xue)困擾的(de)人(ren)，應(ying)多(duo)(duo)攝取(qu)維生(sheng)素C，因為(wei)維生(sheng)素C有助於鐵(tie)質的(de)吸收。血(xue)(xue)(xue)(xue)(xue)糯紅(hong)(hong)(hong)(hong)(hong)棗(zao)(zao)(zao)粥(zhou)(zhou)做(zuo)(zuo)法(fa)(fa)：將(jiang)(jiang)(jiang)血(xue)(xue)(xue)(xue)(xue)糯米(mi)(mi)(mi)(mi)五(wu)(wu)(wu)(wu)(wu)十(shi)(shi)克(ke)(ke)(ke)、紅(hong)(hong)(hong)(hong)(hong)棗(zao)(zao)(zao)十(shi)(shi)枚(mei)(mei)(mei)(mei)與(yu)(yu)適(shi)(shi)(shi)(shi)量(liang)(liang)的(de)冰(bing)糖(tang)(tang)，一(yi)(yi)起(qi)(qi)(qi)熬(ao)煮(zhu)(zhu)成(cheng)(cheng)粥(zhou)(zhou)即(ji)可(ke)(ke)(ke)。功(gong)用(yong)(yong)(yong)：補(bu)血(xue)(xue)(xue)(xue)(xue)。桂(gui)(gui)圓蓮子湯(tang)做(zuo)(zuo)法(fa)(fa)：將(jiang)(jiang)(jiang)桂(gui)(gui)圓二(er)(er)十(shi)(shi)個(ge)、蓮子五(wu)(wu)(wu)(wu)(wu)十(shi)(shi)個(ge)，加(jia)(jia)(jia)適(shi)(shi)(shi)(shi)量(liang)(liang)清(qing)水(shui)(shui)(shui)(shui)，煮(zhu)(zhu)至(zhi)(zhi)蓮子軟(ruan)熟即(ji)可(ke)(ke)(ke)。功(gong)用(yong)(yong)(yong)：健(jian)脾(pi)(pi)、安(an)(an)(an)神(shen)、養(yang)血(xue)(xue)(xue)(xue)(xue)。龍眼(yan)粥(zhou)(zhou)做(zuo)(zuo)法(fa)(fa)：龍眼(yan)肉(rou)十(shi)(shi)五(wu)(wu)(wu)(wu)(wu)克(ke)(ke)(ke)、紅(hong)(hong)(hong)(hong)(hong)棗(zao)(zao)(zao)十(shi)(shi)枚(mei)(mei)(mei)(mei)、粳(jing)(jing)米(mi)(mi)(mi)(mi)五(wu)(wu)(wu)(wu)(wu)十(shi)(shi)克(ke)(ke)(ke)，以(yi)起(qi)(qi)(qi)熬(ao)煮(zhu)(zhu)成(cheng)(cheng)粥(zhou)(zhou)。功(gong)用(yong)(yong)(yong)：養(yang)心(xin)(xin)健(jian)脾(pi)(pi)，最適(shi)(shi)(shi)(shi)合貧(pin)血(xue)(xue)(xue)(xue)(xue)兼(jian)有失(shi)眠健(jian)忘者(zhe)(zhe)。豬(zhu)(zhu)(zhu)肝(gan)(gan)(gan)湯(tang)做(zuo)(zuo)法(fa)(fa)：豬(zhu)(zhu)(zhu)乾(qian)(qian)(qian)洗(xi)(xi)凈(jing)，切薄片(pian)(pian)。滾(gun)水(shui)(shui)(shui)(shui)中(zhong)(zhong)(zhong)(zhong)放入(ru)(ru)姜絲、豬(zhu)(zhu)(zhu)肝(gan)(gan)(gan)片(pian)(pian)，稍(shao)滾(gun)一(yi)(yi)會兒，再(zai)(zai)加(jia)(jia)(jia)入(ru)(ru)蔥(cong)段、酒，以(yi)鹽(yan)調(diao)味(wei)(wei)(wei)后即(ji)可(ke)(ke)(ke)食(shi)(shi)(shi)用(yong)(yong)(yong)。功(gong)用(yong)(yong)(yong)：補(bu)血(xue)(xue)(xue)(xue)(xue)。羊骨(gu)(gu)粥(zhou)(zhou)做(zuo)(zuo)法(fa)(fa)：先(xian)將(jiang)(jiang)(jiang)新(xin)鮮羊骨(gu)(gu)捶碎(sui)，加(jia)(jia)(jia)水(shui)(shui)(shui)(shui)煎湯(tang)，棄骨(gu)(gu)，以(yi)湯(tang)代(dai)水(shui)(shui)(shui)(shui)煮(zhu)(zhu)粥(zhou)(zhou)。粥(zhou)(zhou)成(cheng)(cheng)加(jia)(jia)(jia)入(ru)(ru)蔥(cong)、姜、鹽(yan)等(deng)(deng)調(diao)味(wei)(wei)(wei)后，食(shi)(shi)(shi)用(yong)(yong)(yong)。功(gong)用(yong)(yong)(yong)：對於貧(pin)血(xue)(xue)(xue)(xue)(xue)具有畏寒(han)者(zhe)(zhe)有良(liang)效(xiao)。阿膠(jiao)芝(zhi)麻(ma)核(he)(he)桃(tao)羹做(zuo)(zuo)法(fa)(fa)：先(xian)將(jiang)(jiang)(jiang)阿膠(jiao)二(er)(er)百(bai)(bai)五(wu)(wu)(wu)(wu)(wu)十(shi)(shi)克(ke)(ke)(ke)烊化、芝(zhi)麻(ma)二(er)(er)百(bai)(bai)五(wu)(wu)(wu)(wu)(wu)十(shi)(shi)克(ke)(ke)(ke)與(yu)(yu)核(he)(he)桃(tao)肉(rou)一(yi)(yi)百(bai)(bai)五(wu)(wu)(wu)(wu)(wu)十(shi)(shi)克(ke)(ke)(ke)共(gong)搗細末，再(zai)(zai)加(jia)(jia)(jia)入(ru)(ru)桂(gui)(gui)圓肉(rou)五(wu)(wu)(wu)(wu)(wu)十(shi)(shi)克(ke)(ke)(ke)、適(shi)(shi)(shi)(shi)量(liang)(liang)冰(bing)糖(tang)(tang)，一(yi)(yi)起(qi)(qi)(qi)隔水(shui)(shui)(shui)(shui)蒸二(er)(er)小(xiao)時(shi)(shi)即(ji)可(ke)(ke)(ke)。每(mei)(mei)次(ci)加(jia)(jia)(jia)熱吃食(shi)(shi)(shi)二(er)(er)匙。功(gong)用(yong)(yong)(yong)：本品(pin)有補(bu)腎安(an)(an)(an)神(shen)益血(xue)(xue)(xue)(xue)(xue)的(de)功(gong)效(xiao)。參棗(zao)(zao)(zao)湯(tang)材(cai)料(liao)(liao)：紅(hong)(hong)(hong)(hong)(hong)棗(zao)(zao)(zao)5枚(mei)(mei)(mei)(mei)、人(ren)參片(pian)(pian)10克(ke)(ke)(ke)、冰(bing)糖(tang)(tang)1小(xiao)塊(kuai)功(gong)能：1.紅(hong)(hong)(hong)(hong)(hong)棗(zao)(zao)(zao)：味(wei)(wei)(wei)甘、性(xing)(xing)溫(wen)(wen)、補(bu)中(zhong)(zhong)(zhong)(zhong)益氣(qi)、治虛(xu)、潤心(xin)(xin)肺、生(sheng)津補(bu)血(xue)(xue)(xue)(xue)(xue)、可(ke)(ke)(ke)養(yang)顏抗老化。2.人(ren)參：味(wei)(wei)(wei)甘、性(xing)(xing)溫(wen)(wen)、可(ke)(ke)(ke)大補(bu)元氣(qi)，氣(qi)旺則(ze)(ze)精氣(qi)神(shen)自然足。作(zuo)法(fa)(fa)：1.紅(hong)(hong)(hong)(hong)(hong)棗(zao)(zao)(zao)洗(xi)(xi)凈(jing)，和人(ren)參片(pian)(pian)一(yi)(yi)起(qi)(qi)(qi)放在小(xiao)鍋(guo)內，加(jia)(jia)(jia)水(shui)(shui)(shui)(shui)一(yi)(yi)杯，小(xiao)火(huo)燜煮(zhu)(zhu)1小(xiao)時(shi)(shi)間。2.加(jia)(jia)(jia)入(ru)(ru)冰(bing)糖(tang)(tang)待溶化即(ji)可(ke)(ke)(ke)。杞(qi)子南棗(zao)(zao)(zao)煲雞(ji)蛋材(cai)料(liao)(liao)：枸杞(qi)子20克(ke)(ke)(ke)、南棗(zao)(zao)(zao)10枚(mei)(mei)(mei)(mei)、雞(ji)蛋2個(ge)。作(zuo)法(fa)(fa)：1.將(jiang)(jiang)(jiang)枸杞(qi)子、南棗(zao)(zao)(zao)、雞(ji)蛋加(jia)(jia)(jia)適(shi)(shi)(shi)(shi)量(liang)(liang)的(de)水(shui)(shui)(shui)(shui)一(yi)(yi)起(qi)(qi)(qi)放在鍋(guo)中(zhong)(zhong)(zhong)(zhong)煮(zhu)(zhu)熟。2.蛋熟后去(qu)殼取(qu)蛋再(zai)(zai)同煮(zhu)(zhu)10分(fen)鐘(zhong)。功(gong)效(xiao)：補(bu)虛(xu)勞(lao)、益氣(qi)血(xue)(xue)(xue)(xue)(xue)、健(jian)脾(pi)(pi)胃(wei)。鯉(li)(li)魚補(bu)血(xue)(xue)(xue)(xue)(xue)湯(tang)材(cai)料(liao)(liao)：黑豆4兩、生(sheng)姜2片(pian)(pian)、紅(hong)(hong)(hong)(hong)(hong)棗(zao)(zao)(zao)10粒、鯉(li)(li)魚1條(tiao)、陳皮(pi)一(yi)(yi)小(xiao)塊(kuai)、胡(hu)椒粉適(shi)(shi)(shi)(shi)量(liang)(liang)。做(zuo)(zuo)法(fa)(fa)：1.鯉(li)(li)魚去(qu)鱗、鰓(sai)、鰭、內臟清(qing)洗(xi)(xi)乾(qian)(qian)(qian)凈(jing)，加(jia)(jia)(jia)少油(you)(you)在鍋(guo)中(zhong)(zhong)(zhong)(zhong)，略煎至(zhi)(zhi)金黃色(se)。2.將(jiang)(jiang)(jiang)黑上去(qu)瓤丹并(bing)清(qing)洗(xi)(xi)乾(qian)(qian)(qian)凈(jing)，放入(ru)(ru)鍋(guo)中(zhong)(zhong)(zhong)(zhong)，不用(yong)(yong)(yong)放油(you)(you)，炒(chao)至(zhi)(zhi)豆衣裂開，再(zai)(zai)用(yong)(yong)(yong)清(qing)水(shui)(shui)(shui)(shui)洗(xi)(xi)乾(qian)(qian)(qian)凈(jing)，備(bei)用(yong)(yong)(yong)。3.紅(hong)(hong)(hong)(hong)(hong)棗(zao)(zao)(zao)去(qu)核(he)(he)，生(sheng)姜去(qu)皮(pi)，陳皮(pi)洗(xi)(xi)乾(qian)(qian)(qian)凈(jing)，備(bei)用(yong)(yong)(yong)。4.水(shui)(shui)(shui)(shui)煮(zhu)(zhu)滾(gun)，先(xian)放入(ru)(ru)黑豆、紅(hong)(hong)(hong)(hong)(hong)棗(zao)(zao)(zao)、陳皮(pi)、生(sheng)姜大火(huo)煮(zhu)(zhu)10分(fen)鐘(zhong)，再(zai)(zai)轉文火(huo)煮(zhu)(zhu)一(yi)(yi)個(ge)半小(xiao)時(shi)(shi)，最后放入(ru)(ru)鯉(li)(li)魚，煮(zhu)(zhu)30分(fen)。功(gong)效(xiao)：滋陰(yin)(yin)補(bu)血(xue)(xue)(xue)(xue)(xue)、益肝(gan)(gan)(gan)腎、明目安(an)(an)(an)神(shen)、健(jian)脾(pi)(pi)補(bu)氣(qi)、利尿消腫。紅(hong)(hong)(hong)(hong)(hong)棗(zao)(zao)(zao)羊骨(gu)(gu)糯米(mi)(mi)(mi)(mi)粥(zhou)(zhou)材(cai)料(liao)(liao)：羊脛骨(gu)(gu)1~2根（豬(zhu)(zhu)(zhu)骨(gu)(gu)也可(ke)(ke)(ke)）、紅(hong)(hong)(hong)(hong)(hong)棗(zao)(zao)(zao)30枚(mei)(mei)(mei)(mei)、糯米(mi)(mi)(mi)(mi)一(yi)(yi)杯作(zuo)法(fa)(fa)：1.將(jiang)(jiang)(jiang)羊脛骨(gu)(gu)（或豬(zhu)(zhu)(zhu)骨(gu)(gu)）敲碎(sui)。2.紅(hong)(hong)(hong)(hong)(hong)棗(zao)(zao)(zao)去(qu)核(he)(he)。3.將(jiang)(jiang)(jiang)以(yi)上材(cai)料(liao)(liao)加(jia)(jia)(jia)入(ru)(ru)適(shi)(shi)(shi)(shi)量(liang)(liang)的(de)水(shui)(shui)(shui)(shui)於鍋(guo)中(zhong)(zhong)(zhong)(zhong)熬(ao)煮(zhu)(zhu)。功(gong)效(xiao)：補(bu)脾(pi)(pi)益血(xue)(xue)(xue)(xue)(xue)、滋腎健(jian)骨(gu)(gu)。女(nv)人(ren)貧(pin)血(xue)(xue)(xue)(xue)(xue)的(de)經典(dian)食(shi)(shi)(shi)療(liao)(liao)方貧(pin)血(xue)(xue)(xue)(xue)(xue)在祖國醫學屬“虛(xu)證”范疇，虛(xu)證常(chang)見有血(xue)(xue)(xue)(xue)(xue)虛(xu)、氣(qi)虛(xu)、陰(yin)(yin)虛(xu)、陽(yang)虛(xu)等(deng)(deng)。患(huan)(huan)者(zhe)(zhe)可(ke)(ke)(ke)根據自己(ji)的(de)病情(qing)，選擇適(shi)(shi)(shi)(shi)宜的(de)食(shi)(shi)(shi)療(liao)(liao)方法(fa)(fa)進行調(diao)治：1、龍眼(yan)肉(rou)15克(ke)(ke)(ke)，紅(hong)(hong)(hong)(hong)(hong)棗(zao)(zao)(zao)3-5枚(mei)(mei)(mei)(mei)，粳(jing)(jing)米(mi)(mi)(mi)(mi)100克(ke)(ke)(ke)。同煮(zhu)(zhu)成(cheng)(cheng)粥(zhou)(zhou)，熱溫(wen)(wen)服。功(gong)效(xiao)：養(yang)心(xin)(xin)補(bu)脾(pi)(pi)，滋補(bu)強壯(zhuang)。 2、新(xin)鮮羊骨(gu)(gu)2斤(1000克(ke)(ke)(ke))，粳(jing)(jing)米(mi)(mi)(mi)(mi)200克(ke)(ke)(ke)。羊骨(gu)(gu)洗(xi)(xi)凈(jing)捶碎(sui)，加(jia)(jia)(jia)水(shui)(shui)(shui)(shui)熬(ao)湯(tang)，去(qu)渣后，入(ru)(ru)粳(jing)(jing)米(mi)(mi)(mi)(mi)共(gong)煮(zhu)(zhu)成(cheng)(cheng)粥(zhou)(zhou)。食(shi)(shi)(shi)用(yong)(yong)(yong)時(shi)(shi)中(zhong)(zhong)(zhong)(zhong)適(shi)(shi)(shi)(shi)量(liang)(liang)調(diao)米(mi)(mi)(mi)(mi)溫(wen)(wen)服，10-15天為(wei)一(yi)(yi)療(liao)(liao)程。功(gong)效(xiao)：補(bu)腎壯(zhuang)骨(gu)(gu)。3、糙(cao)糯米(mi)(mi)(mi)(mi)100克(ke)(ke)(ke)，薏(yi)苡仁50克(ke)(ke)(ke)，紅(hong)(hong)(hong)(hong)(hong)棗(zao)(zao)(zao)15枚(mei)(mei)(mei)(mei)。同煮(zhu)(zhu)成(cheng)(cheng)粥(zhou)(zhou)。食(shi)(shi)(shi)用(yong)(yong)(yong)時(shi)(shi)加(jia)(jia)(jia)適(shi)(shi)(shi)(shi)量(liang)(liang)白糖(tang)(tang)。功(gong)效(xiao)：滋陰(yin)(yin)補(bu)血(xue)(xue)(xue)(xue)(xue).4、制(zhi)(zhi)首(shou)烏60克(ke)(ke)(ke)，紅(hong)(hong)(hong)(hong)(hong)棗(zao)(zao)(zao)3-5枚(mei)(mei)(mei)(mei)，粳(jing)(jing)米(mi)(mi)(mi)(mi)100克(ke)(ke)(ke)。先(xian)以(yi)制(zhi)(zhi)首(shou)烏煎取(qu)濃(nong)汁去(qu)渣，加(jia)(jia)(jia)入(ru)(ru)紅(hong)(hong)(hong)(hong)(hong)棗(zao)(zao)(zao)和粳(jing)(jing)米(mi)(mi)(mi)(mi)煮(zhu)(zhu)粥(zhou)(zhou)，將(jiang)(jiang)(jiang)成(cheng)(cheng)，放入(ru)(ru)紅(hong)(hong)(hong)(hong)(hong)糖(tang)(tang)適(shi)(shi)(shi)(shi)量(liang)(liang)，再(zai)(zai)煮(zhu)(zhu)一(yi)(yi)二(er)(er)沸即(ji)可(ke)(ke)(ke)。熱溫(wen)(wen)服。首(shou)烏忌(ji)鐵(tie)器，煎湯(tang)煮(zhu)(zhu)粥(zhou)(zhou)時(shi)(shi)需(xu)用(yong)(yong)(yong)少鍋(guo)或搪瓷(ci)鍋(guo)。功(gong)效(xiao)：補(bu)肝(gan)(gan)(gan)益腎，養(yang)血(xue)(xue)(xue)(xue)(xue)理(li)虛(xu)。 5、雞(ji)蛋2個(ge)，取(qu)蛋黃打散(san)，水(shui)(shui)(shui)(shui)煮(zhu)(zhu)開先(xian)加(jia)(jia)(jia)鹽(yan)少許(xu)，入(ru)(ru)蛋黃煮(zhu)(zhu)熟，每(mei)(mei)日飲(yin)服2次(ci)。功(gong)效(xiao)：補(bu)鐵(tie)，適(shi)(shi)(shi)(shi)用(yong)(yong)(yong)于缺鐵(tie)性(xing)(xing)貧(pin)血(xue)(xue)(xue)(xue)(xue)。6、豬(zhu)(zhu)(zhu)肝(gan)(gan)(gan)150克(ke)(ke)(ke)，菠菜(cai)適(shi)(shi)(shi)(shi)量(liang)(liang)。豬(zhu)(zhu)(zhu)肝(gan)(gan)(gan)洗(xi)(xi)凈(jing)切片(pian)(pian)與(yu)(yu)淀粉、鹽(yan)、醬油(you)(you)、味(wei)(wei)(wei)精適(shi)(shi)(shi)(shi)量(liang)(liang)調(diao)勻(yun)，放入(ru)(ru)油(you)(you)鍋(guo)內與(yu)(yu)焯過的(de)菠菜(cai)炒(chao)熟，或用(yong)(yong)(yong)豬(zhu)(zhu)(zhu)肝(gan)(gan)(gan)50克(ke)(ke)(ke)洗(xi)(xi)凈(jing)切片(pian)(pian)，放入(ru)(ru)沸水(shui)(shui)(shui)(shui)中(zhong)(zhong)(zhong)(zhong)煮(zhu)(zhu)至(zhi)(zhi)近熟時(shi)(shi)，放入(ru)(ru)菠菜(cai)，開鍋(guo)加(jia)(jia)(jia)入(ru)(ru)調(diao)米(mi)(mi)(mi)(mi)，吃肝(gan)(gan)(gan)吃菜(cai)喝(he)湯(tang)。
1）大(da)棗(zao)粥(zhou)：大(da)棗(zao)10顆(ke)，粳米(mi)(mi)(mi)(mi)100克(ke)(ke)(ke)(ke)(ke)，冰(bing)(bing)糖(tang)(tang)(tang)(tang)(tang)少(shao)(shao)許(xu)(xu)(xu)。將(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)粳米(mi)(mi)(mi)(mi)、紅棗(zao)淘(tao)洗(xi)(xi)(xi)干(gan)(gan)凈(jing)(jing)(jing)(jing)。粳米(mi)(mi)(mi)(mi)、紅棗(zao)放(fang)(fang)(fang)(fang)(fang)入(ru)(ru)鍋(guo)(guo)內(nei)(nei)(nei)，用(yong)(yong)武(wu)火(huo)(huo)燒(shao)沸(fei)(fei)后(hou)(hou)，轉用(yong)(yong)文(wen)火(huo)(huo)燉(dun)至米(mi)(mi)(mi)(mi)爛成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)粥(zhou)。將(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)冰(bing)(bing)糖(tang)(tang)(tang)(tang)(tang)放(fang)(fang)(fang)(fang)(fang)入(ru)(ru)鍋(guo)(guo)內(nei)(nei)(nei)，加(jia)少(shao)(shao)許(xu)(xu)(xu)水(shui)，熬成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)冰(bing)(bing)糖(tang)(tang)(tang)(tang)(tang)汁(zhi)，再(zai)倒入(ru)(ru)粥(zhou)鍋(guo)(guo)內(nei)(nei)(nei)，攪(jiao)(jiao)拌(ban)均勻即(ji)(ji)成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)。每(mei)(mei)日(ri)早、晚餐(can)食用(yong)(yong)。（2）紅杞(qi)桂(gui)(gui)(gui)(gui)圓雞(ji)(ji)(ji)(ji)(ji)：①母雞(ji)(ji)(ji)(ji)(ji)一只，枸杞(qi)15克(ke)(ke)(ke)(ke)(ke)，桂(gui)(gui)(gui)(gui)圓50克(ke)(ke)(ke)(ke)(ke)，豬(zhu)(zhu)(zhu)(zhu)(zhu)(zhu)瘦肉(rou)(rou)100克(ke)(ke)(ke)(ke)(ke)，小(xiao)(xiao)(xiao)白(bai)菜(cai)心250克(ke)(ke)(ke)(ke)(ke)，面(mian)(mian)(mian)粉(fen)150克(ke)(ke)(ke)(ke)(ke)，黃酒(jiu)30克(ke)(ke)(ke)(ke)(ke)，味(wei)(wei)(wei)精(jing)5克(ke)(ke)(ke)(ke)(ke)，胡(hu)椒(jiao)粉(fen)5克(ke)(ke)(ke)(ke)(ke)，姜(jiang)(jiang)(jiang)20克(ke)(ke)(ke)(ke)(ke)，蔥(cong)(cong)白(bai)30克(ke)(ke)(ke)(ke)(ke)，鹽(yan)(yan)6至8克(ke)(ke)(ke)(ke)(ke)。②雞(ji)(ji)(ji)(ji)(ji)宰殺后(hou)(hou)褪(tun)凈(jing)(jing)(jing)(jing)毛樁(zhuang)，除去(qu)內(nei)(nei)(nei)臟(zang)，斬去(qu)爪，沖(chong)洗(xi)(xi)(xi)干(gan)(gan)凈(jing)(jing)(jing)(jing)。枸杞(qi)子(zi)(zi)(zi)(zi)洗(xi)(xi)(xi)凈(jing)(jing)(jing)(jing)。豬(zhu)(zhu)(zhu)(zhu)(zhu)(zhu)肉(rou)(rou)斬成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)茸。小(xiao)(xiao)(xiao)白(bai)菜(cai)洗(xi)(xi)(xi)凈(jing)(jing)(jing)(jing)，用(yong)(yong)沸(fei)(fei)水(shui)燙(tang)后(hou)(hou)切(qie)碎(sui)(sui)。面(mian)(mian)(mian)粉(fen)用(yong)(yong)水(shui)調(diao)(diao)和(he)(he)，揉(rou)成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)包餃(jiao)(jiao)(jiao)(jiao)子(zi)(zi)(zi)(zi)的面(mian)(mian)(mian)團。蔥(cong)(cong)姜(jiang)(jiang)(jiang)洗(xi)(xi)(xi)凈(jing)(jing)(jing)(jing)后(hou)(hou)，蔥(cong)(cong)少(shao)(shao)許(xu)(xu)(xu)切(qie)成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)細(xi)末，其余切(qie)成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)段(duan)。姜(jiang)(jiang)(jiang)切(qie)成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)大(da)片(pian)，碎(sui)(sui)塊(kuai)(kuai)(kuai)搗(dao)成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)姜(jiang)(jiang)(jiang)汁(zhi)。③將(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)雞(ji)(ji)(ji)(ji)(ji)放(fang)(fang)(fang)(fang)(fang)入(ru)(ru)沸(fei)(fei)水(shui)中(zhong)(zhong)(zhong)氽(tun)(tun)一下，撈(lao)出(chu)(chu)(chu)，用(yong)(yong)涼水(shui)沖(chong)洗(xi)(xi)(xi)后(hou)(hou)灑干(gan)(gan)水(shui)分(fen)(fen)，然后(hou)(hou)把枸杞(qi)、桂(gui)(gui)(gui)(gui)圓肉(rou)(rou)、姜(jiang)(jiang)(jiang)片(pian)蔥(cong)(cong)段(duan)放(fang)(fang)(fang)(fang)(fang)入(ru)(ru)雞(ji)(ji)(ji)(ji)(ji)腹(fu)內(nei)(nei)(nei)，把雞(ji)(ji)(ji)(ji)(ji)放(fang)(fang)(fang)(fang)(fang)入(ru)(ru)搪瓷碗(wan)(wan)內(nei)(nei)(nei)，放(fang)(fang)(fang)(fang)(fang)清(qing)(qing)湯加(jia)胡(hu)椒(jiao)粉(fen)、黃酒(jiu)，用(yong)(yong)濕棉紙封(feng)嚴碗(wan)(wan)口，用(yong)(yong)武(wu)火(huo)(huo)上(shang)籠(long)(long)(long)蒸(zheng)約(yue)兩個(ge)小(xiao)(xiao)(xiao)時(shi)。④雞(ji)(ji)(ji)(ji)(ji)上(shang)籠(long)(long)(long)一小(xiao)(xiao)(xiao)時(shi)后(hou)(hou)，可(ke)(ke)將(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)豬(zhu)(zhu)(zhu)(zhu)(zhu)(zhu)肉(rou)(rou)茸加(jia)鹽(yan)(yan)、胡(hu)椒(jiao)粉(fen)、黃酒(jiu)、姜(jiang)(jiang)(jiang)汁(zhi)和(he)(he)少(shao)(shao)許(xu)(xu)(xu)清(qing)(qing)水(shui)攪(jiao)(jiao)勻成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)餡，再(zai)加(jia)小(xiao)(xiao)(xiao)白(bai)菜(cai)和(he)(he)勻。面(mian)(mian)(mian)團撅成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)20個(ge)小(xiao)(xiao)(xiao)劑子(zi)(zi)(zi)(zi)，搟皮后(hou)(hou)，放(fang)(fang)(fang)(fang)(fang)肉(rou)(rou)餡，包成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)小(xiao)(xiao)(xiao)餃(jiao)(jiao)(jiao)(jiao)子(zi)(zi)(zi)(zi)。待雞(ji)(ji)(ji)(ji)(ji)熟(shu)(shu)時(shi)，另用(yong)(yong)一鍋(guo)(guo)，放(fang)(fang)(fang)(fang)(fang)清(qing)(qing)水(shui)，燒(shao)沸(fei)(fei)后(hou)(hou)，放(fang)(fang)(fang)(fang)(fang)入(ru)(ru)餃(jiao)(jiao)(jiao)(jiao)子(zi)(zi)(zi)(zi)煮(zhu)(zhu)(zhu)熟(shu)(shu)。同(tong)時(shi)取(qu)出(chu)(chu)(chu)雞(ji)(ji)(ji)(ji)(ji)，揭去(qu)紙，加(jia)味(wei)(wei)(wei)精(jing)調(diao)(diao)好味(wei)(wei)(wei)，將(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)雞(ji)(ji)(ji)(ji)(ji)湯餃(jiao)(jiao)(jiao)(jiao)子(zi)(zi)(zi)(zi)盛(sheng)入(ru)(ru)碗(wan)(wan)內(nei)(nei)(nei)即(ji)(ji)成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)。經常食用(yong)(yong)補血(xue)滋(zi)養。（3）棗(zao)菇蒸(zheng)雞(ji)(ji)(ji)(ji)(ji)：凈(jing)(jing)(jing)(jing)雞(ji)(ji)(ji)(ji)(ji)肉(rou)(rou)150克(ke)(ke)(ke)(ke)(ke)，紅棗(zao)20克(ke)(ke)(ke)(ke)(ke)，香(xiang)(xiang)菇（水(shui)發）20克(ke)(ke)(ke)(ke)(ke)，濕淀(dian)粉(fen)6克(ke)(ke)(ke)(ke)(ke)、醬油(you)、鹽(yan)(yan)、味(wei)(wei)(wei)精(jing)、料(liao)(liao)酒(jiu)、白(bai)糖(tang)(tang)(tang)(tang)(tang)、蔥(cong)(cong)、姜(jiang)(jiang)(jiang)、麻(ma)油(you)、雞(ji)(ji)(ji)(ji)(ji)清(qing)(qing)湯各(ge)適(shi)量(liang)(liang)。將(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)雞(ji)(ji)(ji)(ji)(ji)肉(rou)(rou)洗(xi)(xi)(xi)干(gan)(gan)凈(jing)(jing)(jing)(jing)，切(qie)成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)1寸長，2分(fen)(fen)厚(hou)的肉(rou)(rou)條(tiao)；紅棗(zao)、香(xiang)(xiang)菇冼凈(jing)(jing)(jing)(jing)后(hou)(hou)備(bei)用(yong)(yong)。將(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)雞(ji)(ji)(ji)(ji)(ji)條(tiao)、香(xiang)(xiang)菇、紅棗(zao)放(fang)(fang)(fang)(fang)(fang)入(ru)(ru)碗(wan)(wan)內(nei)(nei)(nei)，加(jia)入(ru)(ru)醬油(you)、鹽(yan)(yan)、白(bai)糖(tang)(tang)(tang)(tang)(tang)、味(wei)(wei)(wei)精(jing)、蔥(cong)(cong)、姜(jiang)(jiang)(jiang)、料(liao)(liao)酒(jiu)、雞(ji)(ji)(ji)(ji)(ji)清(qing)(qing)湯和(he)(he)濕淀(dian)粉(fen)，拌(ban)勻，上(shang)籠(long)(long)(long)蒸(zheng)（或隔水(shui)蒸(zheng)）13分(fen)(fen)鐘，蒸(zheng)熟(shu)(shu)后(hou)(hou)取(qu)出(chu)(chu)(chu)，用(yong)(yong)筷(kuai)子(zi)(zi)(zi)(zi)撥開，攤入(ru)(ru)平盤，淋上(shang)麻(ma)油(you)。（4）黃豆(dou)(dou)芽豬(zhu)(zhu)(zhu)(zhu)(zhu)(zhu)血(xue)湯：黃豆(dou)(dou)芽、豬(zhu)(zhu)(zhu)(zhu)(zhu)(zhu)血(xue)各(ge)250克(ke)(ke)(ke)(ke)(ke)，黃酒(jiu)及調(diao)(diao)料(liao)(liao)各(ge)適(shi)量(liang)(liang)。將(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)黃豆(dou)(dou)芽去(qu)根洗(xi)(xi)(xi)凈(jing)(jing)(jing)(jing)；豬(zhu)(zhu)(zhu)(zhu)(zhu)(zhu)血(xue)劃成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)小(xiao)(xiao)(xiao)方塊(kuai)(kuai)(kuai)，用(yong)(yong)清(qing)(qing)水(shui)漂凈(jing)(jing)(jing)(jing)備(bei)用(yong)(yong)。鍋(guo)(guo)內(nei)(nei)(nei)加(jia)油(you)少(shao)(shao)許(xu)(xu)(xu)燒(shao)熱，爆香(xiang)(xiang)蒜茸、蔥(cong)(cong)花、姜(jiang)(jiang)(jiang)末，下豬(zhu)(zhu)(zhu)(zhu)(zhu)(zhu)血(xue)并烹(peng)入(ru)(ru)黃酒(jiu)，加(jia)水(shui)煮(zhu)(zhu)(zhu)沸(fei)(fei)，放(fang)(fang)(fang)(fang)(fang)入(ru)(ru)黃豆(dou)(dou)芽，煮(zhu)(zhu)(zhu)熟(shu)(shu)，再(zai)調(diao)(diao)入(ru)(ru)味(wei)(wei)(wei)精(jing)、精(jing)鹽(yan)(yan)即(ji)(ji)可(ke)(ke)。適(shi)用(yong)(yong)于血(xue)虛頭暈及缺鐵(tie)性貧血(xue)。（5）豬(zhu)(zhu)(zhu)(zhu)(zhu)(zhu)皮紅棗(zao)羹(geng)：豬(zhu)(zhu)(zhu)(zhu)(zhu)(zhu)皮500克(ke)(ke)(ke)(ke)(ke)，紅棗(zao)250克(ke)(ke)(ke)(ke)(ke)，冰(bing)(bing)糖(tang)(tang)(tang)(tang)(tang)適(shi)量(liang)(liang)。將(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)豬(zhu)(zhu)(zhu)(zhu)(zhu)(zhu)皮去(qu)毛，洗(xi)(xi)(xi)凈(jing)(jing)(jing)(jing)，切(qie)小(xiao)(xiao)(xiao)塊(kuai)(kuai)(kuai)；大(da)棗(zao)洗(xi)(xi)(xi)凈(jing)(jing)(jing)(jing)去(qu)核(he)備(bei)用(yong)(yong)。將(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)豬(zhu)(zhu)(zhu)(zhu)(zhu)(zhu)皮塊(kuai)(kuai)(kuai)與大(da)棗(zao)置(zhi)鐵(tie)鍋(guo)(guo)中(zhong)(zhong)(zhong)，放(fang)(fang)(fang)(fang)(fang)入(ru)(ru)冰(bing)(bing)糖(tang)(tang)(tang)(tang)(tang)和(he)(he)清(qing)(qing)水(shui)，旺火(huo)(huo)燒(shao)開后(hou)(hou)用(yong)(yong)文(wen)火(huo)(huo)燉(dun)成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)稠羹(geng)。 （6）桂(gui)(gui)(gui)(gui)髓(sui)鶉羹(geng)：鵪(an)(an)鶉肉(rou)(rou)90克(ke)(ke)(ke)(ke)(ke)，豬(zhu)(zhu)(zhu)(zhu)(zhu)(zhu)脊(ji)髓(sui)30克(ke)(ke)(ke)(ke)(ke)，桂(gui)(gui)(gui)(gui)圓肉(rou)(rou)60克(ke)(ke)(ke)(ke)(ke)，冰(bing)(bing)糖(tang)(tang)(tang)(tang)(tang)6克(ke)(ke)(ke)(ke)(ke)，桂(gui)(gui)(gui)(gui)花3克(ke)(ke)(ke)(ke)(ke)，調(diao)(diao)料(liao)(liao)各(ge)適(shi)量(liang)(liang)。將(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)鵪(an)(an)鶉肉(rou)(rou)洗(xi)(xi)(xi)凈(jing)(jing)(jing)(jing)，切(qie)成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)小(xiao)(xiao)(xiao)塊(kuai)(kuai)(kuai)，用(yong)(yong)開水(shui)氽(tun)(tun)透去(qu)腥味(wei)(wei)(wei)。將(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)豬(zhu)(zhu)(zhu)(zhu)(zhu)(zhu)脊(ji)髓(sui)洗(xi)(xi)(xi)凈(jing)(jing)(jing)(jing)后(hou)(hou)，氽(tun)(tun)熟(shu)(shu)除去(qu)血(xue)筋，撈(lao)出(chu)(chu)(chu)盛(sheng)入(ru)(ru)碗(wan)(wan)內(nei)(nei)(nei)，再(zai)添入(ru)(ru)清(qing)(qing)湯、鶉肉(rou)(rou)、桂(gui)(gui)(gui)(gui)圓肉(rou)(rou)、冰(bing)(bing)糖(tang)(tang)(tang)(tang)(tang)和(he)(he)少(shao)(shao)許(xu)(xu)(xu)料(liao)(liao)酒(jiu)、蔥(cong)(cong)、姜(jiang)(jiang)(jiang)，上(shang)籠(long)(long)(long)蒸(zheng)爛，盛(sheng)放(fang)(fang)(fang)(fang)(fang)湯盆，撒上(shang)桂(gui)(gui)(gui)(gui)花即(ji)(ji)可(ke)(ke)。（7）當歸(gui)米(mi)(mi)(mi)(mi)飯(fan)(fan)：大(da)米(mi)(mi)(mi)(mi)適(shi)量(liang)(liang)，豬(zhu)(zhu)(zhu)(zhu)(zhu)(zhu)肉(rou)(rou)200克(ke)(ke)(ke)(ke)(ke)，當歸(gui)15克(ke)(ke)(ke)(ke)(ke)，洋蔥(cong)(cong)、土豆(dou)(dou)、胡(hu)蘿(luo)卜(bu)、調(diao)(diao)味(wei)(wei)(wei)品各(ge)適(shi)量(liang)(liang)。將(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)大(da)米(mi)(mi)(mi)(mi)做成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)干(gan)(gan)飯(fan)(fan)；將(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)當歸(gui)加(jia)水(shui)煎(jian)取(qu)藥汁(zhi)約(yue)50毫(hao)升(sheng)，連(lian)渣保留備(bei)用(yong)(yong)。將(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)豬(zhu)(zhu)(zhu)(zhu)(zhu)(zhu)肉(rou)(rou)炒(chao)熟(shu)(shu)，放(fang)(fang)(fang)(fang)(fang)入(ru)(ru)洋蔥(cong)(cong)片(pian)、土豆(dou)(dou)絲、胡(hu)蘿(luo)卜(bu)片(pian)及調(diao)(diao)味(wei)(wei)(wei)品，翻炒(chao)數(shu)下后(hou)(hou)連(lian)渣倒入(ru)(ru)當歸(gui)汁(zhi)，放(fang)(fang)(fang)(fang)(fang)入(ru)(ru)鹽(yan)(yan)、醬油(you)、胡(hu)椒(jiao)粉(fen)等調(diao)(diao)味(wei)(wei)(wei)，煮(zhu)(zhu)(zhu)熟(shu)(shu)后(hou)(hou)即(ji)(ji)可(ke)(ke)與米(mi)(mi)(mi)(mi)飯(fan)(fan)一同(tong)食用(yong)(yong)。（8）生炒(chao)糯(nuo)米(mi)(mi)(mi)(mi)飯(fan)(fan)：糯(nuo)米(mi)(mi)(mi)(mi)250克(ke)(ke)(ke)(ke)(ke)，赤豆(dou)(dou)、紅棗(zao)、龍眼肉(rou)(rou)各(ge)25克(ke)(ke)(ke)(ke)(ke)，白(bai)糖(tang)(tang)(tang)(tang)(tang)150克(ke)(ke)(ke)(ke)(ke)，熟(shu)(shu)豬(zhu)(zhu)(zhu)(zhu)(zhu)(zhu)油(you)50克(ke)(ke)(ke)(ke)(ke)。糯(nuo)米(mi)(mi)(mi)(mi)淘(tao)凈(jing)(jing)(jing)(jing)濾(lv)干(gan)(gan)水(shui)，等豬(zhu)(zhu)(zhu)(zhu)(zhu)(zhu)油(you)燒(shao)至四成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)熱時(shi)，倒入(ru)(ru)翻炒(chao)，再(zai)入(ru)(ru)赤豆(dou)(dou)、紅棗(zao)、龍眼肉(rou)(rou)、白(bai)糖(tang)(tang)(tang)(tang)(tang)拌(ban)勻，加(jia)適(shi)量(liang)(liang)水(shui)，武(wu)火(huo)(huo)煮(zhu)(zhu)(zhu)沸(fei)(fei)，再(zai)翻炒(chao)至水(shui)干(gan)(gan)，最后(hou)(hou)用(yong)(yong)筷(kuai)子(zi)(zi)(zi)(zi)在(zai)飯(fan)(fan)上(shang)戳(chuo)幾個(ge)小(xiao)(xiao)(xiao)洞(dong)改(gai)文(wen)火(huo)(huo)燜20～30分(fen)(fen)鐘。（9）豬(zhu)(zhu)(zhu)(zhu)(zhu)(zhu)血(xue)粥(zhou)：豬(zhu)(zhu)(zhu)(zhu)(zhu)(zhu)血(xue)100克(ke)(ke)(ke)(ke)(ke)，鮮菠(bo)菜(cai)適(shi)量(liang)(liang)，粳米(mi)(mi)(mi)(mi)100克(ke)(ke)(ke)(ke)(ke)，鹽(yan)(yan)、味(wei)(wei)(wei)精(jing)、蔥(cong)(cong)、姜(jiang)(jiang)(jiang)適(shi)量(liang)(liang)。先將(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)豬(zhu)(zhu)(zhu)(zhu)(zhu)(zhu)血(xue)放(fang)(fang)(fang)(fang)(fang)沸(fei)(fei)水(shui)中(zhong)(zhong)(zhong)稍(shao)煮(zhu)(zhu)(zhu)，然后(hou)(hou)撈(lao)出(chu)(chu)(chu)切(qie)成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)小(xiao)(xiao)(xiao)塊(kuai)(kuai)(kuai)，再(zai)將(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)菠(bo)菜(cai)洗(xi)(xi)(xi)凈(jing)(jing)(jing)(jing)，放(fang)(fang)(fang)(fang)(fang)入(ru)(ru)沸(fei)(fei)水(shui)中(zhong)(zhong)(zhong)，略燙(tang)數(shu)分(fen)(fen)鐘，撈(lao)出(chu)(chu)(chu)后(hou)(hou)切(qie)細(xi)，同(tong)豬(zhu)(zhu)(zhu)(zhu)(zhu)(zhu)血(xue)塊(kuai)(kuai)(kuai)、粳米(mi)(mi)(mi)(mi)煮(zhu)(zhu)(zhu)粥(zhou)，粥(zhou)熟(shu)(shu)后(hou)(hou)放(fang)(fang)(fang)(fang)(fang)入(ru)(ru)調(diao)(diao)味(wei)(wei)(wei)品即(ji)(ji)可(ke)(ke)。（10）大(da)棗(zao)阿膠(jiao)粥(zhou)：阿膠(jiao)15克(ke)(ke)(ke)(ke)(ke)，糯(nuo)米(mi)(mi)(mi)(mi)100克(ke)(ke)(ke)(ke)(ke)，大(da)棗(zao)10枚。將(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)(jiang)阿膠(jiao)搗(dao)碎(sui)(sui)，大(da)棗(zao)去(qu)核(he)與糯(nuo)米(mi)(mi)(mi)(mi)煮(zhu)(zhu)(zhu)粥(zhou)，候(hou)熟(shu)(shu)入(ru)(ru)阿膠(jiao)，稍(shao)煮(zhu)(zhu)(zhu)，攪(jiao)(jiao)令烊化即(ji)(ji)成(cheng)(cheng)(cheng)(cheng)(cheng)(cheng)。每(mei)(mei)日(ri)早、晚餐(can)溫熱服食。
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