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How to eat Schisandra best?
It is best for Schisandra to make tea, soak wine, cook porridge and soup. For example:

The practice of Schisandra chinensis tea:

1, Schisandra chinensis removes branches and leaves

2. Wash Schisandra chinensis and soak it in clear water for five minutes.

3. Put it in a pottery or clay pot filled with water.

4. After the fire boils, turn to low heat for about 30 minutes, and slowly remove the floating foam.

5. Filter five pulps with a tea filter.

6. Wash and peel the pears and press them into flowers with a mold.

7. The tea to be cooked is not hot, just add honey and mix well.

Schisandra chinensis is sour and sweet, warm in nature, and has the functions of astringency, benefiting qi and promoting fluid production, tonifying kidney and calming heart. Commonly used for chronic cough, asthenic asthma, chronic diarrhea, spontaneous sweating, night sweats, body fluid injury and thirst. There is no obvious toxic side effect, so it is generally not recommended to eat directly.

The reason for this is the following:

The first reason: in the newly revised Materia Medica, there is a saying that "the skin and flesh are sweet and sour, hard and salty", so it has the name of Schisandra chinensis, which is sour and sweet, and its taste is not acceptable to everyone.

Reason 2: Schisandra chinensis can nourish the five internal organs, especially the kidneys, and has a certain nourishing effect. If you chew directly, its efficacy is difficult to be absorbed by the stomach. Generally speaking, its pharmaceutical ingredients are easier to precipitate after decoction, easier to be absorbed by the human body, and the curative effect will be faster.

Baidu encyclopedia-Schisandra chinensis