You must choose special nasal washing salt or physiological saline for nasal washing, because the commonly used salt is iodized salt, which is not suitable for nasal cavity.
Saline is used to wash the nose. The proportioning method is to add 4.5g of salt, that is, 0.9% saline, to 500ml of water. It is best to heat the water before use, so that it will not stimulate the nasal cavity, and the water temperature should be controlled to be similar to the human body temperature.
Roll a cotton ball with a toothpick and dip it in salt water to wash your nostrils, and then leave the cotton wool in your nostrils temporarily. At this time, you can lean back or lie flat, press your index finger and thumb on both sides of your nose, suck hard, and let the saline soaked in cotton balls flow into your nose and then into your throat.
At first, I felt an unbearable pungent smell on my nose. After several times, I can get used to it. I can also wash it with lighter salt water and gradually thicken it, so that my nose can adapt slowly.
Under normal circumstances, nasal washing with normal saline should not last more than 7 days. People with dry noses can't use it, which may be more serious. You can also use Binuotang spray to spray the nasal cavity twice a day for about 28 days, which will improve. Mainly to improve the body's resistance, in order to bid farewell to rhinitis completely.
Maltose, the composition is: malt? Maltose? wheat flour
Ingredients:? Wheat 300g? Glutinous rice 2000g
1.？ Soak the wheat in water for 6 hours, drain the water, put it in a sieve, cover it with a wet cloth, and wait for the wheat to germinate.
2.？ 12 hours later, the wheat has sprouted.
3.？ Spread the germinated wheat flat on the gauze, sprinkle some water every 3 to 4 hours to keep it moist.
4.？ After 3 to 4 days of growth, the malt grows into the core of two leaves.
5.？ Soak the glutinous rice in advance and cook it in a pressure cooker. When cooking glutinous rice, add a little more water, cook it for a long time, and cook it as soft as possible. )
6.？ After the glutinous rice is cooked, put it aside to cool. And crus that washed malt with a cooking machine.
7.？ Stir the broken malt and the cooled glutinous rice evenly.
8.？ Stir well and put it into an electric rice cooker for fermentation for 6 hours, which has the function of heat preservation.
9.？ After fermentation, juice is squeezed. If you don't have professional tools, you can wrap the mixture of malt and glutinous rice with gauze or cotton cloth (white) and squeeze out the juice by hand, as clean as possible and don't waste it.
10.？ Boil syrup. You can use a big fire at first, and then simmer slowly when the syrup thickens. )
1 1.？ Boil until the syrup can be hung with a spoon and cooled while pulling.
12.？ When the temperature is right, it can be bottled and cooled. Don't wait until the syrup is completely cooled before bottling.