First, adzuki bean strengthens the spleen and eliminates dampness

It's best to cook with shad.

Chinese medicine believes that adzuki beans taste sweet and sour, and enter the heart and small intestine. It has the effects of invigorating spleen, promoting diuresis, relieving swelling and detoxicating, and is mainly used for treating edema and beriberi, postpartum hypogalactia, diarrhea, jaundice or dysuria, and hemorrhoid. Semen Phaseoli can also be decocted or ground into powder.

In western nutrition, adzuki bean contains more saponins, which can stimulate the intestine, so it has a good diuretic effect, can relieve alcoholism and detoxify, and is beneficial to heart disease, kidney disease and edema. Moreover, adzuki bean has more dietary fiber, which can moisten the intestines to relax bowels, lower blood pressure, lower blood fat, regulate blood sugar, detoxify and resist cancer, prevent calculus and strengthen body and lose weight; And is rich in folic acid, so that parturient and lactating mothers can eat more adzuki beans and promote lactation.

For friends who need to eliminate dampness and strengthen the spleen, they can be cooked with shad and adzuki bean for conditioning. It is mentioned in the Addendum to the Outline that shad has the effects of "strengthening bones and muscles, promoting blood circulation and qi circulation, promoting diuresis and infiltrating dampness". Cooking soup with them has a good effect of eliminating dampness.

Second, adzuki beans and red beans are easily confused.

Divide it clearly before eating.

Adzuki bean, besides adzuki bean, adzuki bean and Mi Dou, is also called red bean. From the appearance, adzuki bean and adzuki bean are similar in color and easy to be confused. Adzuki bean is slender and its particles are smaller than adzuki bean. Red beans are cylindrical and have a dark brown-red surface. When cooking, adzuki beans are difficult to cook and are generally suitable for soup; Red beans will be sticky when cooked for a long time, which is generally suitable for cooking porridge; In terms of curative effect, adzuki bean has a strong dehumidification effect for medicinal conditioning, and adzuki bean is mainly used for eating. According to "Compendium of Materia Medica", adzuki beans are used as medicine in a dark state, while those that are slightly red and pale will die. Therefore, when choosing adzuki beans, we should also make a choice.

Three or three beans are all dampness-removing.

There are differences.

Adzuki bean, mung bean and black bean are all beneficial to edema, detoxification and sore treatment, and can be used for edema, damp-heat jaundice, carbuncle and heat toxicity. However, all of them are biased. The adzuki bean is used for diuresis and dampness, so edema, diarrhea and jaundice are commonly used. Mung beans are good at clearing away heat and detoxifying, so they are often used for summer heat, polydipsia and drug poisoning. Black beans are good at expelling wind and detoxifying, so they are often used for wind arthralgia, postpartum wind spasm, carbuncle swelling and heat toxicity.