Stewed egg with red ginseng and angelica has the effect of benefiting qi and tonifying blood. However, as a medicinal diet, its efficacy is limited.
Red ginseng is warm in nature, sweet and slightly bitter in flavor. It belongs to the spleen, lung, heart and kidney meridians. It has the effects of tonifying vital energy, restoring the normal pulse and preventing deficiency), and benefiting qi and blood ingestion (preventing bleeding by tonifying qi). It should not be used in conjunction with quatrefoil and wulingzhi.
Angelica sinensis is warm in nature, sweet and pungent in flavor. It belongs to the liver, heart and spleen meridians. It has the effects of tonifying and invigorating Blood, regulating menstruation and relieving pain, moistening the intestines and relaxing the bowels. It is not recommended for people with dampness (too much dampness leading to fullness and discomfort in the spleen and stomach) and loose stools.
Eggs are sweet in flavor and flat in nature. It belongs to the lung, spleen and stomach meridians. It can nourish yin and moisten dryness (nourish yin essence and remove heat), nourish blood and tranquilize the fetus. It is used in treating heat illness, eye redness and sore throat, restlessness of the fetus, post-partum thirst, and weakness of deficient people.
The adverse reactions of the above drugs are not clear. Although red ginseng stewed egg has certain benefits, but the efficacy of the role is limited, should not be used in excess. Patients with physical discomfort should go to the hospital in a timely manner, and should not use their own medication to avoid delaying their condition.