Cultivation of yacon in Tibet: pour fresh milk into a container filled with yacon to cover the surface of yacon (about 80 ounces). After 24 hours, it can be drunk once. After 24 hours of culture, it should be filtered with absolutely clean gauze, and the Saussurea involucrata strains in the net should be thoroughly cleaned with cold boiled water to avoid getting milk. Then pour Saussurea involucrata into a washed container, add fresh milk and soak for 24 hours. The containers for cultivating yacon should not be made of metal, but all made of glass and ceramics. The container should be clean, not damp, smelly or spicy, and should not be stored in bookcases and places where it is too cold and overheated.
After 28 days, yacon can be doubled, and then two people can drink it together. Each course of treatment is 20 days. After drinking for 20 days, you can give up drinking 10 days, so you won't stop drinking and keep drinking. After a period of time, you will find that your body becomes extremely strong, and some diseases disappear unconsciously.
Efficacy of Tibet yacon: It contains nutrients needed by human body, and has the effects of lowering cholesterol, regulating blood pressure, preventing the spread of cancer cells, regularly promoting the vitality of liver, spleen and pancreas, regulating body and eliminating fatigue. It can produce antibiotics to resist and eliminate infectious diseases caused by certain organs. Treat heart disease, treat stomach and duodenum, treat and stimulate kidney and bladder function.
Precautions: during each drinking cessation, the work of cultivating bacteria is the same as that during drinking, and it should be replaced and cleaned every day, otherwise yacon will die if it is not taken care of for two days.
Yacon is a unique world treasure in China. Growing on a cliff 6000 meters above sea level on the Qinghai-Tibet Plateau, the holy place of Tibetan scriptures in China, it is now on the verge of extinction. It can regulate human body function, radically cure various diseases and prolong life.
Therapeutic effect of Saussurea involucrata: This Saussurea involucrata was originally provided by a Tibetan monk, and it produced many effective ingredients for human body.
1, which regularly blocks physical functional structures.
It can treat the heart and lower cholesterol.
It helps the vitality of stomach, liver and pancreas regularly.
4. It has the function of treating gallbladder and expelling stones.
5. It has the function of treating stomach and duodenum.
6. It can produce anti-hormones, treat some organ infections and prevent infectious diseases.
7. It can regulate people's qi and blood function.
8. It can treat and stimulate kidney and bladder.
9. It can stop the spread of cancer.
10, which contains various nutrients needed by human body. It has the functions of regulating body function, relieving tension and resisting fatigue.
Feeding of yacon:
1. Soak two and a half tablespoons of the strain in fresh milk for 24 hours.
2. Pour the yacon soaked with milk into the filter screen, filter the milk into the container through the filter screen, then rinse the yacon in the filter screen with cold boiled water, add half a catty of fresh milk for soaking, and cover it with a layer of gauze to prevent dust.
3, yacon milk is best to drink before going to bed, and you need to stop taking it every 20 days 10 day. During this period, no dairy products can be drunk. During the period of stopping drinking yacon milk, yacon is filtered, washed and replaced with fresh milk as usual.
5. Yacon should be kept in a ventilated room. Not sealable. Don't put it in the refrigerator.
6. Yacon provides yogurt (honey can be added without sugar if it is really uncomfortable).
7. Yacon can't touch iron and metal, so it must be contained in porcelain or glassware.
After 8 or 28 days, the volume of yacon will double and it can be sold to people in need.
The preservation of auricularia auricula should be at 15℃-20℃, and special attention should be paid in summer to entrust a more suitable preservation method; Put it into the freezer of the refrigerator; Pour pure milk and store; Must be filled with glass and ceramic products; Do not store it with other raw meat and leftovers. Be specific.
1, put it in the freezer in time. Yacon should be stored in a low-temperature refrigerator for a long time. Never put it in the refrigerator. They are difficult to grow or ferment in the refrigerator. It may be smaller, because it is cold when it is refrigerated. It doesn't matter, just feel free to refrigerate. When drinking again, rinse the yacon first and add a little pure milk as long as it can cover them. Don't drink on the first day of fermentation. Drink it the next day.
2. Pour in pure milk for preservation. If you don't have a refrigerator, you can find an empty glass bottle, pour pure milk twice the height of yacon, add twice the height of water, and finally cover it with a vent. It is no problem to put it in the sky for 20 days, so it should be placed in a cool and dry place, not in direct sunlight and exposure. But bacteria will give off an unpleasant smell. When drinking again, wash the yacon first, then put some milk, and don't drink it on the first day. If the odor on the bacteria is heavy, repeat the method of the first day every day until there is no odor on the bacteria before drinking. Generally speaking, you can drink it on the third or fourth day.
3. Glass and ceramic products must be used. It is not advisable to use containers such as iron and metal (except acid-resistant metals such as stainless steel), because yacon milk is acidic and corrosive after being fermented into yogurt, and will react chemically with active metals. Glass, ceramics and other products can be used, but it is best to choose containers with good quality and high strength.
4. Don't store it with other raw meat and leftovers. If yacon is put together with raw meat and leftovers, it is easy to breed bacteria and has a cross taste. The anti-pollution ability of yacon is weak, and a little carelessness will affect the normal growth of agaric.
If you are on business or away from home for a long time, you'd better find someone familiar with yacon to take care of you. Because the yacon grows faster and ferments faster at the temperature of 30-40 degrees, it is best to give them a bath and change their milk frequently, once a day. If you don't insist on daily cleaning and soaking in fresh milk, yacon will gradually reduce its efficacy until it dies.