How to make and eat sage: Wash the sage, boil it in boiling water (don't boil it, it will be rotten if you boil it), and beat it with a food processor to make a puree. Squeeze out the juice of the sage, with a small amount of dried sage paste, and mix into the noodles (you can also cut the sage into small pieces and chop it until it is crumbled, and then mix it directly into the noodles). Knead into a smooth dough and let rise, covered with a cloth, for half an hour. Cover the dough with a cloth and let it rise for half an hour. After wrapping the dough, brush the surface with oil and steam for 20 minutes on high heat. Steam the dough and let it cool down before eating.

Distribution:

The sagebrush is distributed in Taiwan, East China, South China, Central China, North China, Northwest China and Southwest China. Born in low elevation on dry land or wet grassland, especially in rice paddies is the most common. It is also found in Japan, Korea, the Philippines, Indonesia, the central and southern peninsulas, and India.

Effects:

Sage is sweet in flavor and cool in nature, with the effects of relieving symptoms, clearing away heat, brightening the eyes, and inducing diuresis, as well as relieving cough and asthma, lowering blood pressure, dispelling rheumatism, and expelling phlegm. It is used for cold and cough, bronchitis, asthma, hypertension, serotonin, rheumatism, lumbar and leg pain, phlegm asthma, rheumatism and paralysis; externally, it is used to treat bruises, poisonous snake bites.