The efficacy and action of bitter herbs and methods of eating
The efficacy and effects of bitter herbs
The stems are yellowish-white, with round lanceolate leaves, green surfaces, grayish green on the back, and bright yellow flowers. Taste of bitter cold, with detoxification, cooling effect
The bitter vegetables, alias: sowthistle, take the hemp dish, pickled cabbage, chicory, medicine name "pastoral herb". It spreads the breath of spring and exudes tenacious vitality. Its strong figure can be seen everywhere in the fields, valleys, hillsides, grasslands, roadsides, river banks, and so on. The bitter cold of bitter herbs, Chinese medicine believes that it can detoxify, cooling blood, can treat mastitis, upper respiratory tract infections, acute pharyngitis, cellulitis. The bitter water decoction and concentrated ethanol extract have inhibitory effects on acute lymphocytic leukemia, acute and chronic myelogenous leukemia.
Nutrition: The bitter green is refreshing, refreshing and fragrant, rich in nutrients, containing the protein, fat, cellulose needed by the body, as well as a variety of vitamins, minerals, choline, sugars, riboflavin and mannitol. Raw bitter taste, boiled with boiling water heating cooked, bitter can be removed. Bitter herbs can be fried meat, scrambled eggs, soup, or add some soy flour to make a small tofu to eat, but also boiling hot sauce after eating. Common eating methods include garlic and bitter herbs, soy sauce and bitter herbs, bitter herbs and pork liver, sour and sour soup.
Qingrejiedu, swelling and Sanjie.
Indications: Upper respiratory tract infection, conjunctivitis, epidemic parotitis, swollen breast, gastritis, dysentery, hepatitis, cholestasia, acute appendicitis, urinary tract infection, pelvic inflammatory disease, acne, pharyngitis, treatment of acute breast Inflammation, lymphadenitis, sputum, poisonous sores, acute conjunctivitis, cold fever, acute tonsillitis, acute bronchitis, urinary tract infection.
How to eat bitter herbs
First, mixed with bitter herbs
Ingredients: 300 grams of bitter herbs
Seasoning: 10 grams of garlic (white peel), 5 grams of salt, 2 grams of monosodium glutamate, 10 grams of vinegar, 5 grams of sesame oil
practice:
1. Wash the bitter vegetables and chop it into the boiling water pot for 2 minutes.
2, quickly remove and soak with cold water, then control the water;
3, cut into the pot to be used;
4. Stir the garlic, salt, monosodium glutamate, sesame oil and vinegar in a small bowl and pour it over the bitter herbs.
Health Tip: This dish has the effects of heat, detoxification, and cooling.
Second, bitter vegetables buckle meat
Ingredients: 600 grams of pig rib meat (buckwheat), 200 grams of bitter herbs
Seasoning: 10 grams of green onions, 10 grams of ginger, garlic (burning grams, salt 8 grams, 4 grams of MSG, 5 grams of white sugar, cooking wine 5 grams, starch (peas) 5 grams, 5 grams of star anise, 8 grams of pepper, cinnamon 1 Grams, tomato sauce 5 grams, sesame oil 5 grams, lard (refining) 20 grams
The characteristics of Bitter Pork Pork: This dish is double-colored, pork is not greasy, and the vegetables are non-inflammatory and salty.
practice:
1, sugar and water dissolved into sugar water;
2. Wash the bitter herbs and wash them into the boiling water pot;
3, remove and drain after cooling with cool water, tile at the bottom of the tray;
4, scrape the pork, cut into 10 cm square block, the pot boiled, hit floating foam;
5, and then put ginger, aniseed, pepper, salt, boiled to seven stew br /> 6, with a dry cloth, wipe the moisture on the skin, and then coated with sugar, every 2 minutes and then painted once again;
7. Heat the lard inside the wok, place the colored meat on the skin, and fry it until it is red-brown when the pork skin is red-brown.
8, back to boiling water and cook for about 1 minute to remove;
9, put the skin down on the case, change the knife into a small square, knife deep to the skin (the skin is not cut off);
10, and then into the bowl (the skin down), into the cage, the fire simmer for 2 hours;
11, take out the soup into another bowl to use;
12. Put the steamed meat back in the bitter dish, with the pork skin facing upwards;
13, will be poured out of the soup added to the pot, add tomato sauce, South wine, pepper oil, with wet starch 10 grams (5 grams of starch and 5 grams of water) hook thin;
14. Serve on the meat and bitter herbs in the pan.
The production of bitter vegetables with pork must be done: Because of the frying process, about 500 grams of lard is needed; the endive dish is also called bitter vegetable.
How to pick a bitter dish
The trait root has a short conical shape, gray-brown, and has many fibrous roots. The stems are round, and the E part is flattened; the surface is yellowish-green, the base of the stem is slightly lavender, with longitudinal ribs of the bitterscotch, and dark brown glandular hairs on the upper part; crisp, easily broken, hollow section. Leaves alternate, shrivelled and crumbled. The entire leaf is flattened and ellipsoidal, lanceolate, and spurless. Some flower heads can be seen on the top of the stem, and the tongue flower is yellowish, and some can see the fruit. Gas slightly, salty taste.
Food taboos
Although bitter herbs are delicacies, they are naturally wild nutritional vegetables, and they have great medicinal value. However, they should not be eaten excessively. Eating too much can hurt the spleen and stomach, and the spleen and stomach should eat less.
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