Burdock

Burdock, also known as beef cabbage, white-skinned ginseng, etc., is a plant in the Asteraceae family, and its roots and fruits can be used as medicine. It is a biennial or perennial herb that only produces roots and leaves in the first year and flowers and seeds in the second year. The main root is fleshy and fleshy, and the stem is upright, 100-260 cm high, and multi-branched. The root leaves are large, clustered with long stalks, and the stem leaves are alternate, triangular and round. The edges are slightly wavy or have fine steel serrations, the leaves are dark green and smooth, the back of the leaves is gray-green, with outer hairs, flowers in capitulum, red-purple tubular shape, flowers clustered on the top of the stem, achenes, long oval or obovate, gray Brown, spotted. Its fleshy roots are tender, crispy, and rich in nutrients. It is a treasure among vegetables. It can be cooked, roasted, fried, pickled, sauced, made into soup, made into tea, made into juice, etc. It can clear away heat and detoxify, lower cholesterol, and strengthen the human body. It has the effect of improving immunity and preventing diabetes, constipation, and hypertension. The seeds are mainly used to treat exogenous coughs, pneumonia, sore throat, sores, swollen toxins and other diseases.

Burdock has strong adaptability and can grow on wilderness hillsides and beside ditches and roads. It likes a mild and humid climate and is cold-resistant. It requires a lot of water during the growth period. It is most suitable for cultivation in lower hills and low mountains. Burdock is a deep-rooted plant that likes fertilizer and should be planted in loose, deep, fertile soil. Sow seeds around October. Water before sowing. After water seeps in, make holes at 60-80 cm between rows and 50-60 cm apart. The depth of the holes is 6-10 cm. Sow 7-8 seeds in each hole and cover with 3 cm of soil. The rhizomes can be harvested from May to June of the following year. The annual root yield per mu is 2,000 kilograms.

Burdock, also known as Dalizi, black radish, ten thousand hooks, and beef cabbage, is a biennial herb of the Asteraceae family. The root is fleshy, the stem is thick, 1 to 2 meters high, purple, slightly hairy, and multi-branched in the upper part. The basal leaves are clustered, and the stem leaves are alternate, broadly oval or heart-shaped, 40-50 cm long and 30-40 cm wide, green and hairless above, densely covered with gray-white hairs below, entire, wavy or finely serrated. The top is rounded and blunt, the base is heart-shaped, with a stalk, and the upper leaves are gradually smaller. The flower heads are clustered or arranged in a corymb shape, with stalks; the involucre is spherical and the involucre is lanceolate; the flowers are all tube-shaped and lavender. Achenes are oval or obovate, gray-black. The flowering period is from June to July, and the fruiting period is from August to September.

Burdock is mainly distributed in Northeast my country, North China, and Northwest China, and is also distributed in parts of East China, Central China, and Southwest China. It can be used as greening material in gardens and outdoors in forests. The young leaves, flowers, and fleshy roots of burdock are all edible. Its nutritional value is very high. Each 100 grams of young leaves contains 4.7 grams of protein, 0.8 grams of fat, 3 grams of carbohydrates, 2.4 grams of crude fiber, 3.9 mg of carotene, 10.02 mg of vitamin B, 0.29 mg of vitamin B2, 1.1 mg of niacin, and 25 mg of vitamin C. , calcium 242 mg, phosphorus 61 mg, iron 7.6 mg.

To eat the young stems and leaves, collect them between April and May, blanch them in boiling water, soak them in fresh water and then stir-fry, make soup or salt them. Soaking it in 0.5% vinegar water can remove the astringency and make it more flavorful; for those who eat the fleshy roots, dig them out in late autumn or winter. After soaking, they are mostly used to pickle pickles and can also be fried.

Fried burdock leaves

500 grams of burdock leaves. Appropriate amounts of refined salt, monosodium glutamate, chopped green onion, and lard.

Remove the impurities from the burdock leaves and wash them, blanch them in a pot of boiling water, remove them, wash them, squeeze out the water and cut them into pieces. Heat the oil in a pan, stir-fry the chopped green onion, add burdock leaves, refined salt, stir-fry until the flavor is absorbed, add MSG, sprinkle with chopped green onion, and serve. Eating this dish can treat headaches, fever, acute mastitis and other conditions. If consumed by healthy people, it can moisturize the skin, lighten the body and prolong life.

Burdock Root Stewed Chicken

500 grams of burdock root, 1 chicken. Appropriate amounts of cooking wine, refined salt, monosodium glutamate, pepper, scallions, and minced ginger.

Wash the burdock root, peel and cut into thick slices. Slaughter the chicken, remove the feathers, internal organs and feet, put it into a pot of boiling water and weld it, take it out and wash away the blood. Put an appropriate amount of water in the pot, put in the chicken and bring to a boil, add cooking wine, refined salt, monosodium glutamate, green onions, and ginger and simmer until the inside is cooked. Add burdock slices and cook until the flavor is fragrant, add pepper, and serve.

Burdock root has the effect of dispelling wind, heat and reducing swelling and toxins. Chicken has the effects of warming the body and replenishing qi, tonifying marrow and adding essence. The combination of the two in this dish can provide the human body with rich protein, fat, carbohydrate and other nutrients. It has the effects of warming the body and replenishing qi, dispelling wind and reducing swelling. It is suitable for diseases such as physical weakness, weakness of limbs, thirst, edema, sore throat, cough and other symptoms.

Burdock stew

500 grams of burdock root and 250 grams of pork.

Appropriate amounts of cooking wine, refined salt, MSG, green onions and ginger slices.

Wash the burdock root, peel and slice it. Wash and cut the pork into pieces. Add an appropriate amount of water to the pot, bring the pork to a boil, add seasonings, refined salt, monosodium glutamate, green onions, and ginger slices, stew until the meat is cooked, add burdock root slices and stew until the flavor is fragrant, and serve. This dish is made from burdock root slices and pork that nourishes yin, moisturizes yin and replenishes qi. It is rich in protein, fat, carbon compounds and other nutrients. It has the effects of dispelling wind, reducing swelling, nourishing yin and moisturizing qi. It is suitable for dizziness, hot and swollen throat, yin deficiency, cough, thirst, physical weakness, fatigue, diarrhea and other symptoms.

Burdock stewed pig intestine

500 grams of burdock root, 500 grams of pig intestine, appropriate amounts of cooking wine, refined salt, monosodium glutamate, green onions and ginger slices.

Wash the burdock root, peel and slice it. Wash the pig's large intestine several times, blanch it in a boiling water pot, remove, wash and cut into sections. Add an appropriate amount of water to the pot, put in the pig intestines and bring to a boil. Add cooking wine, refined salt, monosodium glutamate, green onion, ginger and stew until the pig intestines are cooked and tender. Add burdock root slices and stew until cooked and tasty. Serve. This dish is made from burdock root and pig large intestine, which can moisturize the intestines and reduce swelling and toxins. It is suitable for diseases such as blood in the stool, bloody diarrhea, hemorrhoids, prolapse, carbuncle, thirst, and swollen throat.

Burdock porridge

50 grams of japonica rice and 30 grams of burdock root.

First grind and filter 100 grams of burdock root, then cook the rice to make porridge, and add burdock root juice when it is cooked. Burdock root has the effect of dispelling wind, heat and reducing swelling and toxins. Japonica rice has the effect of strengthening the spleen and stomach. When cooked into porridge, it has the effects of relieving the lungs, clearing away heat, and relieving sore throat. It is suitable for sore throat, cough, loss of appetite, constipation and other symptoms caused by deficiency of heat in the lungs and stomach.