In addition to being a natural friend of Yunnan, Guizhou and Sichuan in southwest China, I believe that many of my friends are like me. They wanted to spit out Houttuynia cordata after eating it for the first time. The strong fishy smell makes people feel sick and want to vomit.

But if you don’t believe in this evil and insist on eating it, the aroma will come out once or twice. As soon as you get used to it, you will immediately change from a deep hatred to a deep love, and you won't have too much Houttuynia cordata at any time. You see, the threshold for eating Houttuynia cordata is quite high. Houttuynia cordata

But speaking of Houttuynia cordata, it is both a wild vegetable and a traditional Chinese medicine. It is not only a natural "universal anti-inflammatory drug", but also anti-allergic, but now it is mostly seen in supermarkets. Houttuynia cordata is now almost always cultivated artificially.

Furthermore, Houttuynia cordata, whose ancient name is wormwood, was often eaten by ancient people. King Gou Jian of Yue once picked wormwood to treat his bad breath. Later, this tradition was only preserved in parts of the south. Now you can buy fresh Houttuynia cordata in both the south and the north.

Houttuynia cordata is a natural and safe plant antibiotic with strong heat-clearing, anti-inflammatory and anti-viral effects. Houttuynia cordata can be used everywhere in the human body, no matter where there is inflammation. It is effective in treating infections caused by various bacteria and viruses. It can treat upper respiratory tract infections and eliminate inflammation of the urinary system. When a wind-heat cold starts, drink some Houttuynia Cordata water to reduce inflammation and reduce fever.

Generally speaking, antibiotics have side effects, but Houttuynia cordata is food and has no toxicity. Other effects of Houttuynia cordata:

Anti-allergy: When a red rash appears on the skin after exposure to allergens or sun exposure, you can squeeze juice from fresh Houttuynia cordata and drink it.

Reducing fever: It can regulate fever caused by wind-heat, cold and inflammation.

Anti-radiation: It is the only food proven to be resistant to nuclear radiation.

There are many ways to mix Houttuynia cordata. Here I will talk about a few ways I often eat it: The first one: the simplest Douban Houttuynia cordata.

Douban Houttuynia cordata is the purest and most fragrant cold Houttuynia cordata I have ever tasted. Just mix it with home-fermented watercress and it’s ready to eat.

It tastes spicy and spicy, and the crispy and tender Houttuynia cordata combined with the red and spicy bean paste makes it an invincible meal.

The method is to pick off the Houttuynia cordata, leave the tender ones, and then fold them into sections. Add a little sesame oil to the bean paste, mix it, pour it directly on top and mix well. The second type: paste spicy pepper mixed with Houttuynia cordata.

The main highlight of this method of mixing Houttuynia cordata is the strong aroma of the spicy paste. It is the most commonly eaten stir-fry in Guizhou.

Choose fragrant dried chili peppers and put them into the pot for dry frying. Stir-fry until the chili peppers are basically mushy, then you can pour them out and crush them with your hands.

Then select the Houttuynia cordata, add the chili paste, a little salt, and a little minced garlic and you can mix it and eat. The third type: spicy Houttuynia cordata.

This kind of Houttuynia cordata is mixed in a more advanced way and requires more preparation. It is a highlight dish when entertaining guests.

Choose Houttuynia cordata, add chili oil, soy sauce, vinegar, minced garlic, minced ginger, pepper powder, MSG, chicken essence, sugar, chopped green onion, coriander, crispy peanuts, and cooked sesame seeds and stir evenly. The fourth type: Zheer root mixed with beans and other side dishes.

Houttuynia cordata can be mixed with many side dishes, such as new beans, cucumbers, bamboo shoots, lettuce, cabbage shells, cabbage sums, vermicelli, fungus, etc.

The mixing method is also similar to the third method. For vegetables with relatively high water content, such as cucumbers and lettuce, you can cut them into pieces and marinate them with some salt, squeeze out the excess water, and then mix them well. It's ready to eat.