Gastrodia elata stem is single, upright, cylindrical, 30~ 150 cm high, yellowish brown, and several membranous sheaths are sparsely distributed at the lower part. So what?

1, Tianma stewed pig brain: Tianma 10g, pig brain 1. First, wash the pig brain, steam gastrodia elata and slice it, put it in a stew pot and stew it in water. This dish has the functions of expelling wind, inducing resuscitation, dredging blood vessels, nourishing and calming the nerves. It is suitable for treating hypertension, arteriosclerosis, neurasthenia, sequelae of cerebrovascular accident, etc. Twice a week, the Secret Service is also very effective.

2. Gastrodia elata eggs: 2g of Gastrodia elata powder, eggs 1 egg. Open the eggs, pour them into a bowl, stir them with chopsticks, add gastrodia elata powder, mix well and steam them, 1 ~ 2 times a day. This egg white is a dragon's head, nourishing liver and kidney. Can be used for dizziness and neurasthenia.

3. Gastrodia elata wine: Gastrodia elata 15g, Radix Rehmanniae 15g, Fructus Ligustri Lucidi 30g, Fructus Lycii 30g, Semen Sesami Niger 15g, crystal sugar 50g and Chinese liquor 1000g. The first five ingredients are crushed, put into a cloth bag and put into a container. Adding Chinese liquor, sealing, boiling with slow fire, cooling, soaking for 14 days, removing the medicine bag, and adding crystal sugar. Add 250 grams of boiling water and serve. This wine nourishes liver and kidney, benefits essence and blood, tonifies qi and blackens hair. It is suitable for soreness of waist and knees, dizziness, nocturnal emission due to kidney deficiency, premature gray hair, dry intestine and constipation. Take orally before meals. 10 ~ 20ml each time, three times a day.

tall gastrodia

Identification of Gastrodia elata

Common fake gastrodia elata mainly includes the following:

Gastrodia tuber potato: alias potato. Tubers are rectangular and squashed, with no grooves and wrinkles on the surface. Ying Ge's mouth and punctate ring marks are artificially fabricated. When they are dry, fine cracks appear, which are light and sweet.

Dahlia root: alias Dahlia. The root tuber is flat, rotating, milky white, with fine parallel texture, light weight, light and slightly sweet taste, and sticky when chewing.

Mirabilis jalapa root: alias carmine flower. The roots are long and conical, and the fibrous roots have longitudinal grooves and star-shaped depressions or pores, which are light in taste and have thorns in the throat.

Rootstock of canna edulis: The top has stem base, grayish brown or grayish yellow, translucent and hard, with microprotrusions and discontinuous fibrous roots on the surface.

Tuber of Eriocheir sinensis: alias Gastrodia elata. It is shaped like Gastrodia elata, with obvious connection, but without Ying Ge's mouth, with solid texture, irregular grooves and wrinkles on the surface, warty fibrous root marks, and a residual stalk base at one end, slightly concave and round.

Taro annual tuber: squashed, with longitudinal grooves and wrinkles, bud residue at the top, brown round scar at the bottom, white flour, slightly sweet and numb tongue.

Rhizome of Polygonum aviculare: alias Tiger Ginger. There are nodules, fine lines and slightly raised links. The stem mark is obvious and disc-shaped, commonly known as corns. There are many small pits on the cloth, which are sweet and sticky to chew.

Dry roots of Trichosanthes kirilowii: irregular round, spiral, with stem base residue at one end or tied into a short mouth. The longitudinal section is silty with yellow ribs.

The dried root of Phytolacca acinosa: other famous radishes. It is rotating, with stem base residue at the top or cut marks at both ends. Concentric annular layering can be seen, and fibrous roots can be seen on the outside. The taste is light and the tongue is numb.

The root of nine-legged Daniel: Another name is Yang Jiao. Most of them are spun, and one end is often twisted into a trumpet. There are fibrous root marks and linear transverse ring lines on the surface, and there are residual stems at the top, which is light in taste.