Schizonepeta tenuifolia is a common Chinese medicine, so do you want to know what it is? Let me introduce you. Let's get to know it together!

What is the efficacy and function of Schizonepeta tenuifolia?

1. Classic: Treating cold and heat, plague, scrofula, furuncle, stagnation, qi stagnation, blood stasis and damp arthralgia.

2. "Theory of Medicinal Properties": Treating evil wind and thief wind, mouth and face? Evil, stubborn, guilty and forgetful, beneficial and refined. Dominate pathogenic factors, remove fatigue and treat swelling; Take a grip, cut it with five liters of water, cook it with two liters, divide the cold into two parts, so as to promote blood circulation and dredge collaterals, transmit qi deficiency of five internal organs, sweat and remove cold; Tamp the powder and vinegar to seal and expand.

3. Meng Wei: Postpartum stroke is stiff and taken at the end of wine.

4. "Dietotherapy Materia Medica": Help the spleen and stomach.

5. Edible materia medica: exhaustion of blood, soreness and sweating in the back, athlete's foot, bone injury, yin and yang toxicity, typhoid fever, headache, dizziness, hand and foot anxiety.

6. "Rihuazi Materia Medica": benefiting the five internal organs, promoting digestion and benefiting qi, and sobering up. Boiling raw cooked food and frying tea to treat head wind and sweat; Fry with black bean juice to treat typhoid fever.

7. "Materia Medica": Treating head wind, fatigue, sores and scabies, and bloody women.

8. "southern Yunnan materia medica": treating injuries from falls and applying toxic sores. Treat hematemesis. Schizonepeta tenuifolia can dispel wind, stop headache, improve eyesight, relieve heat pain in lung, liver and throat, reduce swelling and detoxify, and eliminate sores and carbuncle. Treat hematochezia, stop sudden collapse of women, eliminate wind and heat, and dredge lung qi and nasal orifices.

9. "Outline": dispel wind and heat, clear the head, benefit the throat, and eliminate sores and swelling. Strong treatment, dark eyes, sore poison, yin pushing, vomiting blood, epistaxis, bleeding, bloody dysentery, collapse, hemorrhoids and leakage.

How to eat Schizonepeta tenuifolia;

1, Schizonepeta mixed with cucumber

Ingredients: a handful of tender leaves of Schizonepeta tenuifolia, two shredded cucumbers and some seasoning.

Practice: Wash the tender leaves of Schizonepeta tenuifolia and put them into the pot together with shredded cucumber, add a little salt, monosodium glutamate, chicken essence, vinegar and soy sauce and mix well. Vegetables, drizzled with sesame sauce and sesame oil, and a plate of cool and delicious Schizonepeta mixed with cucumber is ready! You can also cool the leaves of Schizonepeta directly without cucumber, which is also a good dish!

2. Sauce and soaked Schizonepeta tenuifolia.

Ingredients: Schizonepeta leaves, ginger, garlic, soy sauce, salt, vinegar, monosodium glutamate or chicken essence.

Practice: Put the tender leaves of Schizonepeta together with ginger and garlic in a garlic mortar, add a little salt and mash them, then add a little soy sauce, vinegar, monosodium glutamate or chicken essence to make a delicious Schizonepeta sauce dip. Pouring juice can be used to pour noodles to taste and make noodles more delicious! It can also be dipped in jiaozi, which can relieve boredom and increase freshness!

3, Schizonepeta yuba

Ingredients: Schizonepeta leaves, red pepper, green pepper, onion, ginger, salt, monosodium glutamate or chicken essence.

Practice: fry the yuba in the oil pan until golden and crisp; Stir-fry onion and ginger until golden, add green pepper and stir-fry, add appropriate amount of salt, chicken essence or monosodium glutamate, add a spoonful of water to the pot, and add yuba; When yuba is soaked in vegetable juice, a large amount of Schizonepeta is put into the pot, turned over and immediately taken out of the pot.

4, Schizonepeta onion * * * commonly known as tiger food * * *

Ingredients: Schizonepeta leaves, green peppers, onions, salt, vinegar and sesame oil.

Practice: Wash Schizonepeta, shred onion and green pepper, add salt, vinegar and sesame oil, and finally add Schizonepeta and mix well. This dish is the first generation of home cooking in Yingzhou, Anhui Province. People in Yingzhou grow this vegetable and often eat it in summer. Schizonepeta tenuifolia should not be overcooked and marinated for too long, otherwise it will turn black and soften, causing diarrhea.