Gastrodia elata is rich in gastrodin, vanillin, protein, amino acids and trace elements. It is pungent, warm, non-toxic, anti-epileptic, anti-convulsive and anti-rheumatic; Sedative, spasmolytic, analgesic, nourishing, calming the liver and calming the wind. Indications: calming the liver, calming the wind and relieving spasm. Used for headache, dizziness, numbness of limbs, epilepsy and tetanus. Dizziness, neurasthenia, arthralgia due to wind-cold-dampness, convulsion, etc. Clinical application has proved that it has obvious curative effect on angioneurotic headache and concussion sequelae.
Calming the liver and calming the wind
Gastrodia elata can nourish blood and stop wind. Can be used for treating headache and dizziness caused by blood deficiency and liver wind, and infantile convulsion, epilepsy and tetanus.
Expelling wind and relieving pain
Used for dizziness, headache, numbness of limbs and hemiplegia caused by wind phlegm.
Gastrodia elata is suitable for dizziness caused by internal wind. There are three kinds of headaches caused by internal wind: first, hyperactivity of liver yang, with symptoms: headache and dizziness at the same time; Second, phlegm is blocked in the middle, showing symptoms: I often feel my head is heavy; Third, patients with kidney deficiency, symptoms: headache and dizziness with symptoms of memory loss. Gastrodia elata is not suitable for headache and dizziness caused by cold.
Support Yang Qi and promote blood circulation.
Gastrodia elata can not only cure wind and calm convulsion, but also help Yang Qi and promote blood circulation. Can be used for treating five strains and seven injuries and benefiting qi for a long time. Modern clinical research shows that gastrodia elata polysaccharide contained in gastrodia elata can enhance the immune function of the body. Gastrodia elata injection can improve the nutritional blood volume of myocardium and brain, improve the hypoxia tolerance of the body, and has a good effect on treating Alzheimer's disease, restoring memory and improving cerebral blood circulation of the elderly.
The effect of gastrodia elata is 1. It calms the liver and calms the wind.
Gastrodia elata can nourish blood and stop wind. Can be used for treating headache and dizziness caused by blood deficiency and liver wind, and infantile convulsion, epilepsy and tetanus.
2. Expelling wind and relieving pain
Used for dizziness, headache, numbness of limbs and hemiplegia caused by wind phlegm.
Gastrodia elata is suitable for dizziness caused by internal wind. There are three kinds of headaches caused by internal wind: first, hyperactivity of liver yang, with symptoms: headache and dizziness at the same time; Second, phlegm is blocked in the middle, showing symptoms: I often feel my head is heavy; Third, patients with kidney deficiency, symptoms: headache and dizziness with symptoms of memory loss. Gastrodia elata is not suitable for headache and dizziness caused by cold.
3. Prevention and treatment of cardiovascular diseases
It can increase cerebral blood flow, reduce cerebrovascular resistance, slightly contract cerebrovascular and increase coronary blood flow.
bring down the blood pressure
It can lower blood pressure, slow down heart rate and protect myocardial ischemia. Gastrodia elata polysaccharide has immune activity.
How to eat gastrodia elata; Braised meat with gastrodia elata and winter vegetables.
Raw materials: peeled fresh gastrodia elata 150-200g, pork belly 500g, Sichuan winter vegetables 200g, ginger slices 15g, cooking wine 10g, soy sauce 10g, broth 200ml, pepper 2g, refined salt 5g and honey 20g.
Practice: Gastrodia elata is washed and mashed, pork belly is boiled in a hot pot for a while, then it is taken out and smeared with honey and fried in an exothermic oil pan until golden brown, and then it is taken out, cooled and sliced, and put on a plate. Wash and chop Sichuan winter vegetables, put them in a casserole, stir-fry with salt, onion, ginger, monosodium glutamate, soy sauce, cooking wine and broth, pour them on the sliced meat, sprinkle with gastrodia elata, salt and pepper, and steam them in a steamer for 30 minutes before eating.
Efficacy: calming the liver and calming the wind, relieving convulsion and pain, promoting qi circulation and stopping bleeding. It is suitable for asthenic fire, headache, dark eyes, numbness of limbs and neurasthenia, and has the effects of moistening stomach, promoting fluid production, invigorating kidney and qi, clearing away heat and toxic materials, moistening skin and making hair shiny.
Gastrodia elata
Efficacy: nourishing yin and suppressing yang, calming the liver and calming the wind. Suitable for yin deficiency and yang hyperactivity, dizziness, tinnitus, headache, bitter taste and dry throat.
Formula: fresh gastrodia elata 100g, fresh rehmannia root 30g, jellyfish duck 1 (about 500g). Slaughter the duck, remove the hair and viscera, clean and slice Gastrodia elata, and stew it until the duck is cooked. Season with salt and monosodium glutamate.
Usage: Eat meat and drink soup.
Tianmashan chicken hotpot
Raw materials: peeled fresh gastrodia tuber slices100g, fresh Polygonum multiflorum Thunb., fresh ginseng slices 25g, pheasant (weighing about 2,000g), fresh mushrooms 500g, cooked quail eggs 16, spinach and potatoes 250g each, soaked vermicelli150g, chopped leek.
Making:
1. Blanch the pheasant's hair, claws and mouth, gut, wash and chop; Gastrodia elata and Polygonum Multiflori Radix were washed and sliced.
2. Put the pot on fire, add salad oil to boil, add ginger slices, onion slices, pepper powder, pheasant slices, then add broth, gastrodia elata slices, Polygonum multiflorum slices and ginseng slices to boil, skim the floating foam, cook until it is 90% cooked, and add refined salt and cooking wine to cook for later use.
3. Peel potatoes, slice them, rinse them with clear water and put them on a plate for later use; Wash mushrooms, tear them into strips and put them on a plate; Remove the roots and yellow leaves from spinach, wash and straighten, and set the plate; Washing soaked vermicelli, cutting into sections, and putting on a plate; Peel the cooked quail eggs and plate them for later use.
4. Mix leek powder, sesame oil, salt, chicken essence and salad oil evenly, make a seasoning dish, one for each person, then pour the stewed raw materials into a hot pot, boil it with high fire, and blanch or dip it in water.