How to make Peucedanum porridge

The method of making Peucedanum porridge is actually very simple. Let’s learn how to make it with the editor.

Peucedanum porridge

Ingredients for Peucedanum porridge

6 grams of Peucedanum chinense and 50 grams of japonica rice.

How to make porridge with paeonia lactiflora

Add 200 grams of water to the first ingredient above, boil it down to 100 grams, remove the residue and take the juice, then add the washed japonica rice and 400 grams of water, and cook together into a thin and thick porridge.

use:

It is suitable for dispersing wind-heat and exogenous wind-heat, fever, headache, cough, yellow sputum, shortness of breath, chest fullness and stuffiness

Tips

Peucedanum is the root of white and purple peucedanum of the Umbelliferae family. It is a perennial herb that grows wild on the edge of hillside forests, beside streams or in mixed woods and shrubs. It is harvested in autumn and winter when the aboveground part withers. The main root is dug out, and the stems, leaves, fibrous roots and soil are removed, and then it is sun-dried or kang-dried.

1. The root of Peucedanum peucedanum is nearly cylindrical, conical or fusiform, with branches at the bottom, 3 to 15 cm long and 1 to 2 cm in diameter. The root head often has stem scars and fibrous sheath residues, the surface is gray-brown to dark brown, with dense annular patterns at the top, longitudinal grooves, longitudinal wrinkles and transverse skin at the bottom, the texture is relatively soft, the dry texture is hard, the cross section is irregular, light yellow-white, the skin is scattered with brown-yellow oil spots, the cambium annular patterns are brown, and the rays are radial. The smell is fragrant, and the taste is slightly bitter and spicy.

2. The root head of the purple flower peucedanum is relatively thick and short, with very few fibrous leaf sheath residues. The bark of the broken surface is easy to separate from the wood part, and the smell is the same as that of the white flower peucedanum.

The best ones are those with thick strips, soft texture and strong aroma.

According to different processing methods, it can be divided into Peucedanum chinense, honey Peucedanum chinense and stir-fried Peucedanum chinense. After processing, they are stored in dry containers. The honey Peucedanum chinense should be sealed and placed in a cool and dry place to prevent mildew and moth.