1, Schisandra tea: stir-fry Schisandra in a pot with slow fire until it is slightly burnt, take it out, put it in a cup, add honey and green tea and brew it in boiling water for five minutes to make Schisandra tea, which can be taken to the office by office workers.
2. Schisandra porridge: Wash Schisandra and remove impurities; Wash the rice and remove the sediment. Put rice and Schisandra chinensis into a pot and add 600 ml of water. Bring the pot to a boil over strong fire, remove the floating foam, and simmer for 40 minutes.
3, Schisandra soup: rinse ginseng, Ophiopogon japonicus, Schisandra chinensis, pig lean meat, cut into small squares. Let's stew together, add 250 ml of cold boiled water, cover and stew for 2 and a half hours.
Brief introduction of Schisandra chinensis:
Schisandra belongs to deciduous woody vine, with pilose leaves below, membranous leaves, broadly oval, oval, obovate, broadly obovate or nearly round, white or pink flowers, oblong or oval-oblong, small berries, red, spherical or obovate, with no obvious glandular spots. The flowering period is May-July, and the fruiting period is July 7- 10/October. Schisandra is native to China.
Schisandra chinensis is divided into south and north. Schisandra chinensis is mainly produced in three northeastern provinces, with large particles, thick and soft meat, and is an authentic medicinal material. Schisandra chinensis is mainly produced in Hubei, Henan, Shaanxi, Shanxi, Gansu and other provinces. Like cool and humid climate, cold-resistant, water-resistant, need moderate shade, especially avoid the scorching sun in seedling stage, and it is appropriate to cultivate with loose, fertile and humus-rich soil.
The above contents refer to Baidu Encyclopedia-Schisandra chinensis