In our five elements and five internal organs, our spleen and stomach belong to the soil, so it has a very good effect on the spleen and stomach, that is, it enters the spleen and stomach, mainly regulating the spleen and stomach, and the gastrointestinal tract, plus his temperature, can of course warm our gastrointestinal tract, which means that the pungent can disperse, that is, the food we eat will be vaporized as soon as it is heated and dispersed.
The purpose of gasification is to help digestion, to help what we eat become small molecules as much as possible, that is, to change from liquid to gas, to help the medicine we eat penetrate the wall of our small intestine, enter the capillaries in the wall of our small intestine, and then enter the blood microcirculation of our body, so that the whole medicine is scattered out.
Let's look at the inside of ginger. We slice a piece of ginger, and it has silk and collaterals, so it can take our silk and collaterals in our body. It also contains rich ginger juice, which can replenish fluids. He grows from the soil to the ground, even if you ignore him, he still grows very vigorously, so in general, ginger grows from the ground and spreads out such a stomach-warming medicine, and we don't need to remember his things in detail.
On the other hand, jujube, jujube is long in where? Those that grow high on the tree, especially this jujube tree likes to grow on the hillside, is the fruit of the tree. First of all, the four flavors of jujube are sweet, flat, lukewarm and sweet, but it is a little sticky. It is not easy for jujube to dry completely for how long, and there is always juice inside.
Therefore, jujube is blindly rich in all kinds of detectable vitamins, amino acids and protein, and it is also rich in all kinds of undetectable advanced life energy, and ginger is also rich in all kinds of advanced life energy. Look at his full phase, that is, energy, and so is jujube. This kind of energy, both tangible and detectable, also contains intangible.
After the jujube is peeled, it is yellow meat, which enters the spleen, and it is sweet, and the sweet taste also enters the spleen and stomach. The ginger with jujube, one is born underground and the other is hanging down in the sky, which is equivalent to the handover of heaven and earth, just as he is buried again, and both of them have the characteristics of great soil. Jujube is sweet and yellow and can enter the spleen, while ginger itself grows in the soil, so let's imagine that it rises and falls, and it is all in the ground. It forms a minimal Tai Chi in the middle of the spleen and stomach. This Tai Chi contains a lot of advanced vital energy that we can't detect, that is, the aura of heaven and earth. We can't detect this harmonious vital energy from modern technology and instruments, especially our jujube is the fruit of the spleen, and it is the most characteristic of the spleen.
Jujube can't be eaten raw. It's sticky. Although it's rich in various energies, it's not easy for it to become advanced life energy, that is, there are few small molecular chains. If we want to turn it into a small molecular chain, we have to warm it up with ginger, break up his molecular chain, and then refine it to advance our blood vessel wall. Without the cooperation of ginger, jujube alone is not easy to digest, because its own molecular chain is relatively large. So we often mix ginger with jujube, and we can cook ginger jujube soup, ginger jujube tea and ginger jujube cake at home. Plus, we have licorice behind us, and we can put brown sugar, ginger jujube brown sugar cake, and we can also make jujube and licorice sweet. We can also cook honey instead, which has a similar effect. He is a class, but it is different.
We can make ginger cakes by combining ginger juice with honey, and we can use honey to collect cakes. As for honey, we can use jujube nectar, which already contains the flavor of jujube. As for the application of ginger, our ginger is the best in the south, especially the small turmeric in Yunnan. In ancient times, ginger was relatively small, and its energy per unit mass was relatively large. Now, similar to our southern cooking, we all use small turmeric, which is more spicy and looks like it.
Now our northern vegetable market sells Shandong cuisine ginger, although it looks good. It's good to cut everything and eat it when there is tender ginger, but we are still a little short of it as a medicine, so we can add a lot of ginger when we calculate the amount of ginger in modern times, that is, we can increase the amount of ginger appropriately with this kind of big dish ginger in Shandong.
Ginger and jujube can evolve into many things: ginger, jujube and green onion are fragrant and white. If we add a little vinegar, vinegar will replace an acid harvest, but ginger and green onion are scattered outward. Plus jujube, this is called Xin Gan Hua Yang. If there is no vinegar, they will not turn Yin, so we add some vinegar and let him collect it in, which is called the sum. To cure the common cold, cold and freezing, then the specific amount here can be a little larger, the amount of ginger and jujube should not be too large, and the boiling time should not be too long.
In our traditional Chinese medicine, the four qi and five flavors have a short boiling time, and the effect of taking qi and dispersing outward is great. It runs fast, and it is called taking qi lightly, running fast and dispersing quickly, so he is easy to get angry. But when we treat exogenous diseases, we need him to run fast and disperse outward quickly, so the dosage of exogenous diseases is small and the boiling time is short. And when we want to warm up, in order to keep him from getting angry, running slowly, not spreading upwards, not going to this place on his head and throat, walking slowly and less, we will put more ginger, or other jujubes, especially ginger, for a long time and deep frying. In this case, it belongs to harmony, and it is less energetic to take its flavor and go in and out.
The more tender ginger spreads outward, the faster it runs, so when we communicate in autumn and winter, there are tender ginger all over the country. We can buy some appropriately, and then soak it in old vinegar. You can see the way that one is pungent and one is sour, and one is yin and one is yang. In this way, he will not get angry, and then you can add a little sugar and a little salt as appropriate. You should only eat tender ginger to get angry, and you should soak it in vinegar.
In winter, we can also eat it. However, in winter, the gastrointestinal tract is hot, and the climate outside is cold and the gastrointestinal tract is hot, which is called cold outside and hot inside. We should not eat more. In the morning, we should eat ginger, ginseng and arsenic in the morning, radish and ginger in the summer, and our stomach is hot in winter. We should eat something cold, such as frozen pears in the northeast, especially in all parts of our country. Instead, we should eat more ginger in summer, so we should soak this tender ginger a little more to avoid mildew. We can eat it in summer, spring, winter, not at night, but in the morning. It was eaten by ancient saints. This is a daily application of ginger, jujube and licorice.
We are now looking at ginger, jujube and licorice. In daily application, when we talk about treating colds and exogenous diseases, we have to take this out, and there are better developments, such as using walnuts, green tea and so on. The purpose of learning Chinese medicine is to know its four flavors and principles of composition of things in the kitchen and daily food, and we can adjust our lives and ensure our health with its simplest collocation.