How to eat reed root and taboos

The people who are more suitable for this herbaceous plant are those with lung heat accumulating pus, lung yin deficiency, measles, and stomach heat. It is edible. Under normal circumstances, the method of eating reed root is to use home maintenance and consumption methods. Usually, reed root is used to make reed root and winter melon seed soup. Take 50 grams of Qu reed root and 60 grams of winter melon seeds, and feed them with rock sugar. Then wash the reed roots and cut them into small sections, and then remove the outer mucus from the winter melon seeds. Put the reed roots and winter melon seeds into the pot together, and add an appropriate amount of water.

After boiling, reduce the heat to low and simmer for an hour, strain the residue to extract the juice, and add rock sugar to taste before use. This product has the effects of clearing away lung heat, resolving phlegm and relieving cough, as well as promoting fluid production and moisturizing dryness. It can effectively improve symptoms such as cough, dry mouth, heavy drinking, yellow and thick phlegm, and difficulty in coughing up. At the same time, reed roots can also be used to make reed root porridge. 100 grams each of fresh reed root and stem rice, 5 grams green peel, and two slices of ginger.

Wash the reed root and cut it into sections, fry it with green peel *** to make juice, remove the residue, add rice and cook until the porridge is thick, add ginger slices before serving. This kind of consumption method can clear away heat, nourish the stomach, nourish yin and relieve pain. The main therapeutic effects of this kind of reed root are mainly to clear lung heat on the upper side and relieve the bladder on the lower side.

At the same time, we also need to understand the taboos of reed root. Because reed root is a product with a cold nature, it is not suitable for long-term use by people with a cold constitution.