Sexual taste: Xin Wen. Fruit: pungent, sweet and warm. Root: sweet, slightly astringent and flat. Functions: dispelling cold, resolving phlegm and relieving cough. Used for toothache, cough, asthma, excessive phlegm, amenorrhea and abdominal pain. Fruit: Warming the stomach, calming the liver and dispelling cold. Used for deficiency-cold stomachache. Root: dispel wind and dampness, dispel cold. Used for rheumatism, muscle and bone pain, lumbago, toothache due to kidney deficiency. Usage, dosage and cost 1 ~ 4 yuan. Fruit costs 2 ~ 4 yuan. Roots 2 ~ 3. Note (1) There are two other varieties of osmanthus fragrans. var。 Fructus Aurantii and osmanthus fragrans. var。 Sage, both of which are also used as medicine. Extracted from "National Chinese Herbal Medicine Compilation" formula 1: dried osmanthus 1g, tea 2g. Production: Put dried osmanthus and tea into a cup, brew with boiling water for 6 minutes and then drink. Usage: Drink 1 cup in the morning and evening. Efficacy: strengthen muscles and nourish skin, promote blood circulation and moisten throat. Application: Suitable for dry skin, hoarseness and toothache. Prescription 2 materials: several spices of osmanthus fragrans: refined salt 1 teaspoon, rock sugar 1 teaspoon. Practice: 1. Wash osmanthus repeatedly and drain it with salt water; 2. Put the sweet-scented osmanthus into the cup, pour boiling water, add rock sugar, cover the cup, stew for about three minutes, and the fragrance will overflow after opening the lid. Efficacy: It can resolve phlegm, disperse blood stasis and treat cough. Drinking osmanthus tea in winter can relieve stomach discomfort. When winter comes and the cold wind blows, many people often feel stomach discomfort and even cold pain. Drinking osmanthus tea at this time can relieve symptoms very well. Relieve dry mouth and tongue, moisten bowel to relieve constipation, relieve flatulence and gastrointestinal discomfort; Whitening skin and removing toxins from the body; It can be used for halitosis, toothache due to wind-fire, toothache due to stomach heat, toothache due to bad teeth, etc. Warming and tonifying Yang Qi is mainly used to treat hypertension with yang deficiency. Nowadays, many pharmacies and supermarkets sell osmanthus, such as osmanthus. Readers can make osmanthus tea at home by themselves. The practice is: add seven to ten dried osmanthus flowers to the right amount of black tea and brown sugar and brew with hot water.
Wan Shanhong Osmanthus fragrans (3 pieces) TCM believes that Osmanthus fragrans has good medicinal value. The ancients said that osmanthus is a good medicine, so the wine brewed with osmanthus can achieve the effect of "drinking for thousands of years". Osmanthus fragrans is warm and pungent, and can be taken orally by decocting, making tea or soaking in wine. It has the effects of warming middle warmer, dispelling cold, warming stomach, relieving pain, resolving phlegm and removing blood stasis, and has certain curative effects on anorexia, excessive phlegm, cough and asthma, hemorrhoids, dysentery and amenorrhea abdominal pain. Black tea is warm, has the function of warming the spleen and stomach, helping digestion, and can increase appetite; Brown sugar has the effects of invigorating qi and nourishing blood, invigorating spleen and warming stomach, expelling wind and cold, promoting blood circulation and removing blood stasis, and is especially suitable for pregnant women, children and anemia patients. Therefore, people with weak spleen and stomach function can drink osmanthus tea to warm their stomachs. But it is not suitable for people with heartburn pain, dry mouth, hunger, yellow urine and sticky stool.
Therapeutic value
Harvesting when flowering in autumn, drying in the shade, removing impurities, and sealing and storing for later use; You can also use less.
[medicinal properties] pungent, slightly bitter and flat in nature. It can eliminate phlegm and relieve cough, promote blood circulation and relieve pain. [References] Contains volatile oil, including β-phellandrene, nerol and linalool; It also contains vinegar, including lauric acid, myristic acid, palmitic acid and stearic acid. 【 Use 】 Used for relieving cough and resolving phlegm; Female menopausal abdominal pain; Dental caries and toothache. [Usage] Make tea, decoct soup, or soak wine. [Attached] muxi Ercha cake: osmanthus, Baiyao soup, children's tea, etc. Mash them together to make a paste cake, and melt the right amount each time. From Compendium of Materia Medica. This prescription takes osmanthus fragrans to remove odor and relieve pain, and decocts it with hundreds of herbs to produce fluid and eliminate phlegm, and baby tea to eliminate phlegm and relieve pain; The whole prescription has many functions such as deodorizing, promoting fluid production, resolving phlegm and relieving pain. Used for halitosis, dry throat, cough, dry throat, dental caries and toothache.
Diet menu
Glutinous rice, osmanthus lotus root
Glutinous rice, sweet-scented osmanthus lotus root cuisine and its efficacy: dessert/snack taste: fragrant technology: cooked glutinous rice, sweet-scented osmanthus lotus root production materials: main ingredients: lotus root 800g, glutinous rice 200g, auxiliary materials: lotus leaf 20g, seasoning: sugar 100g, sweet-scented osmanthus lotus root 40g. Characteristics: sweet, cool and fragrant. Teach you how to make glutinous rice osmanthus lotus root and how to make glutinous rice osmanthus lotus root 1. Wash the glutinous rice and soak it in warm water for about 1 hour. 2. Wash the lotus root and disconnect it according to the section. 3. Cut off one end of the lotus root, expose the lotus root hole, fill in the soaked glutinous rice, then cover the lotus root knot and insert the bamboo stick firmly. 4. Pour water into the pot, add lotus root (rice stuffing is facing up), and bark. Turn the heat down and cook for about two hours. 6. Take out the lotus root, let it cool, peel it, cut it into 0.8 cm thick pieces and put it on the plate. 7. Put the pot on a high fire, add water to boil, add sugar to melt, skim off the floating foam, and turn to a low heat. 8. When the sugar juice is sticky, add osmanthus syrup and mix well. Turn off the fire and cool. 9. Pour the sugar paper on the sticky rice. Lotus leaf: Lotus leaf, tung oil, Poria cocos and silver. Sweet-scented osmanthus Huang Lin crisp food and its efficacy: fine staple food dessert/snack fattening recipe taste: sweet technology: baked sweet-scented osmanthus Huang Lin crisp making material: main material: wheat flour 300g, auxiliary material: sweet-scented osmanthus 100g, egg white 150g, black sesame 150g, starch (corn) 20g seasoning: lard (refined).
1. Sieve the flour, add 90g lard to 200g flour, and knead into crisp dough.
2. Add 60 grams of lard to 300 grams of flour, and add appropriate amount of water to knead into a water-oil dough.
3. Cut the crispy noodles and the oily surface into knots one by one, and roll them into the shape of ox tongue with a rolling pin.
4. Fold it down three times, roll it into a skin embryo, wrap it with sweet-scented osmanthus stuffing, and make it into a cake.
5. Put in a baking tray, brush the surface with egg liquid, and bake in the furnace until cooked. Tips for making osmanthus Huang Lin Crisp: 1. When baking this point, we must control the temperature, otherwise it is easy to have problems such as cracking of snacks and poor skin smoothness. 2. Preparation method of osmanthus filling: put sesame, sugar and lard into a container, stir evenly, add proper amount of dry starch while stirring, and finally add osmanthus, stir evenly to make osmanthus filling. Pie-food phase grams: egg white: egg white can not be eaten with saccharin, soybean milk, rabbit meat. Black sesame: Sesame should not be eaten with chicken. Baked sweet-scented osmanthus sausage food and its efficacy: pickled pickles taste: spiced technology: baked sweet-scented osmanthus sausage making materials: main ingredients: pork (fat meat) 300g, pork (lean meat) 400g, pork sausage 100g seasoning: soy sauce 5g, sugar 5g, salt 5g, spiced powder 4g and white wine 3g to teach you how to make baked sweet-scented osmanthus sausage.
1. Wash the fat pork and lean pork, dry them with a cloth and dice them, sprinkle a little salt and mix well, and marinate for about 10 minutes.
2. Wash the pig intestines and soak them in warm water.
3. Add soy sauce, sugar and spiced powder (you can reduce it if you don't like spiced powder) into the marinated chopped pork and mix well. Mix a proper amount of pink powder with a teaspoon of water, marinate with seasoning for about 10 minute, then add it and mix well.
4. After adding powder to the marinated minced meat, put it into the casing. Take out the soaked sausage, pour out the water soaked in the sausage, put it back into the container, tie one end of the sausage with a string, and put the other end into the funnel for making sausage. Also tie it with a string and prepare a sewing needle about 7 cm long. When the sausage expands, poke a hole around the lowest air position with a sewing needle. 5. Barbecue clip made of barbed wire, put the cooked sausage around, roast it about 24 cm away from the hot red charcoal fire, turn it over and move it until the fragrance comes out. 6. If the fermented sausage is too long, you can cut the sausage and bake it for 2 or 3 times, and tie the cut with a string to prevent the meat from coming out. If it is not baked in long strips, it can be changed into sausages about 17 cm long.