Oleaceae evergreen tree, 3- 15m high, with gray branches. Leaves opposite, leathery, rectangular, 6- 12 cm long, 2-4.5 cm wide, entire. Flowers clustered in leaf axils, pale yellow and white, 4-lobed. Drupe oval, purple-black when mature. The flowers are fragrant, and the fragrant oil is extracted to make osmanthus essence, which can be used in food, cosmetics, cakes, sweets and wine making. It is also an ornamental plant. Osmanthus fragrans is pungent and can be used as medicine.
It comes from osmanthus fragrans. Oleaceae, flowers, fruits and roots are used as medicine. Picking flowers in autumn; Picking fruits in winter; The roots are collected in four seasons and dried separately.
Related medicinal materials: Osmanthus fragrans, Osmanthus fragrans, Osmanthus fragrans, Osmanthus fragrans seeds.
Sexual taste orientation
Flowers: Xin, Wen.
Fruit: pungent, sweet and warm.
Root: sweet, slightly astringent and flat.
Functional indication
Flowers: dispel cold and break knots, resolve phlegm and relieve 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.
Excerpted from the National Collection of Chinese Herbal Medicine
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.
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Muxi 'er tea 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
Dishes and Efficacy: Dessert/Snack
Taste: fragrance technology: boiling
Materials for making glutinous rice, osmanthus fragrans and lotus root;
Ingredients: 800g lotus root, 200g glutinous rice.
Accessories: 20 grams of lotus leaf
Seasoning: sugar 100g, sweet-scented osmanthus 40g.
Characteristics of glutinous rice and osmanthus lotus root: 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 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, cover the lotus root knot, and insert the bamboo stick firmly;
4. Pour water into the pot, add lotus root (rice mouth up) and bring to a boil;
5. Cover with clean lotus leaves, cover and simmer for about two hours.
6. Take out the lotus root, let it cool, peel it, cut it into pieces with a thickness of 0.8 cm, and put it on the plate;
7. Put the pot on the fire, add water to boil, add sugar to dissolve, skim off the floating foam, and switch to a small fire;
8. When the sugar juice is sticky, add osmanthus syrup, stir well, and cool off the fire;
9. Pour the sugar paper on the sticky rice.
Pie-food phase grams:
Lotus leaf: Lotus leaf, tung oil, Poria cocos and silver.
Guihuasu
Food and efficacy: exquisite staple food dessert/snack fattening recipe
Taste: sweetness technology: baking
Production materials of osmanthus Huang Lin Crisp:
Material: 300g of wheat flour.
Accessories: osmanthus fragrans 100g, egg white 150g, black sesame 150g, and starch (corn) 20g.
Seasoning: lard (refined)150g, sugar100g.
Teach you how to make sweet-scented osmanthus Huang Lin crisp and sweet-scented osmanthus Huang Lin crisp.
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 water-oil dough;
3. Cut the crispy noodles and the oil surface one by one, and roll them into a cow tongue with a rolling pin;
4. Fold it three times from top to bottom, roll it into a skin embryo, and wrap it with osmanthus stuffing to make a cake;
5. Put in a baking tray, brush the surface with egg liquid, and bake in the furnace until cooked.
Tips for making sweet-scented osmanthus Huang Lin crisp;
1. When baking this point, be sure to control the temperature, otherwise it is easy to have cracks and poor surface finish of snacks;
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't be eaten with saccharin, soybean milk and rabbit meat.
Black sesame: Sesame should not be eaten with chicken.
Roasted osmanthus sausage
Food and efficacy: pickled vegetables
Taste: spiced craft: burning
Preparation materials of baked osmanthus sausage:
Ingredients: pork (fat) 300g, pork (lean) 400g, pork intestines100g.
Seasoning: soy sauce 5g, sugar 5g, salt 5g, spiced powder 4g, white wine 3g.
Teach you how to make osmanthus sausage, how to make 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.