The difference between Cirsium japonicum and Cirsium japonicum: The concept of Cirsium japonicum is also called Cirsium japonicum, Cirsium japonicum, Cirsium japonicum, Cirsium japonicum and so on. Cirsium japonicum is a perennial herb of Compositae, which has no spindle-shaped tuberous roots and slender roots. The stems are erect, 25-60 cm high, green, purplish and white; Leaves alternate, oblong-lanceolate, 7-1cm long and 1-3 cm wide, with short tips, leaves entire or sparsely toothed, which is much shallower than Cirsium japonicum. Each tooth has a small golden needle, which is not as long as Cirsium japonicum, and its leaves have white fluff on both sides. The flower head is terminal, unisexual and dioecious, which is different from Cirsium japonicum.
Cirsium japonicum is also called tiger thistle and horse thistle, South China is called tiger thistle and mountain radish, East China is called thousand-needle grass and wild safflower, Fujian is called sow thorn and chicken thorn, and Sichuan is called local safflower. Cirsium japonicum is a perennial herb of Compositae. Roots are clustered and long spindle-shaped; The stem is 50- 100 cm high, with longitudinal stripes and dense white fur; Leaves alternate, root leaves obovate, oblong, long15-30cm, pinnately divided, with 5-6 pairs of lobes, sharp apex, unequal shallow cracks and thorns at the edge, tapering at the base, forming a flat petiole, wings on both sides, smaller stem leaves, holding stems at the base, and densely covered with white hairs on the lower surface; The flowers are bisexual, and the heads are solitary at the branches, all of which are tubular corollas, purplish red.
The difference between Cirsium japonicum and Cirsium japonicum: efficacy 1, Cirsium japonicum efficacy.
Cooling blood to stop bleeding, removing blood stasis and eliminating carbuncle. It is mainly used for treating hematemesis, epistaxis, hematuria, bloody stranguria, metrorrhagia, blood-heat bleeding, intestinal wind, intestinal carbuncle, sore swelling and sore poison. Cirsium japonicum has profound skill, which can reduce swelling and detoxify, and also cure carbuncle, sore and swelling.
2, the efficacy of thistle
Sweet, cool and flat, it can cool blood and stop bleeding without leaving blood stasis, so it can be used boldly. Fresh people can also eat it or wring juice to take it. Cirsium japonicum is weak, and it is specially used to stop bleeding and stranguria.
The difference between Cirsium japonicum and Cirsium japonicum: the practice of Cirsium japonicum.
1, the practice of thistle porridge
Ingredients: japonica rice 100g, thistle 100g, green onion 3g, salt 2g, monosodium glutamate 1g and sesame oil 2g.
Practice: clean the thistle, blanch it in a boiling water pot, then soak it in cold water to remove the bitterness, take it out and cut it into pieces. Wash japonica rice, soak it in cold water for half an hour, take it out and drain it. Take a casserole, add cold water and japonica rice, first boil it with high fire, then cook it with low fire until the porridge is cooked, add Cirsium japonicum, add salt and monosodium glutamate to taste, sprinkle with chopped green onion and drizzle with sesame oil, and serve.
2. The practice of thistle root and egg soup
Ingredients: 50g of fresh Cirsium japonicum root, 5g of fresh hibiscus flower, 20g of Passepartout, and 2 eggs.
Practice: add water to cook, shell the eggs after cooking, and cook for 5 minutes.
3, thistle scrambled eggs.
Ingredients: fresh thistle leaves 200g, 3 eggs, refined salt, monosodium glutamate, chopped green onion and lard.
Practice: remove impurities from the leaves of Cirsium japonicum, wash them, blanch them in a boiling water pot, remove them and put them in clear water to wash away the bitterness, squeeze them dry and chop them up; Beat the eggs into a bowl and mix well. Heat an oil pan, stir-fry chopped green onion, stir-fry Cirsium japonicum leaves, add refined salt and stir-fry until tasty, pour in eggs and stir-fry into pieces, cut into small pieces, add a little water and stir-fry until tasty, and add monosodium glutamate to serve.
The practice of thistle
1, the practice of mixing sauce with Cirsium japonicum
Ingredients: Cirsium japonicum 250g, soy sauce 1 bottle, vinegar, monosodium glutamate, garlic and sesame oil.
Practice: wash the thistle; Pat garlic, put vinegar, monosodium glutamate and sesame oil into a bowl and mix well; Boil the water and add the thistle; Put the picked thistles into a dish with sauce and mix well; Sprinkle with minced garlic
2. The practice of thistle noodles
Ingredients: Cirsium japonicum100g, wheat flour.
Practice: wash the thistle and get ready; Blanch it with boiling water, blanch it and beat it into juice with a stirring rod; Mixing noodles with vegetable juice, and rolling into noodles; Boil the water in the pot, and boil the thistle noodles in the water.
3. The practice of artichoke porridge
Ingredients: japonica rice 100g, Cirsium japonicum 100g, onion 3g, salt 2g, monosodium glutamate 1g and sesame oil 3g.
Practice: clean the thistle, blanch it in a boiling water pot, take it out, and finely chop it when the cold water is too cold. Wash japonica rice, soak it in cold water for half an hour, take it out and drain it. Take a casserole, add cold water and japonica rice, first boil it with high fire, then cook it with low fire until the porridge is cooked, add Cirsium japonicum, add salt and monosodium glutamate to taste, sprinkle with chopped green onion and drizzle with sesame oil, and serve.