Tangerine peel and ramie root porridge recipe

What I’m going to introduce to you next is the recipe of tangerine peel and ramie root porridge. I hope you like it.

Tangerine peel and ramie root porridge

50 grams of old tangerine peel, 50 grams of ramie roots with the soil scraped off and dried, 16 grams of ground ginger, 50 grams of white glutinous rice, and 5 grams of fine salt.

How to make tangerine peel and ramie root porridge

First, soak the old orange peel in water to remove the white pulp, dry it in the sun, and then bake it on new tiles, then grind it into powder. Then add the old orange peel powder, ramie root, and ginger powder to water and boil to obtain the medicinal juice, remove the residue, and add polished rice to cook into porridge. When the porridge is almost done, add fine salt and stir well, and then boil it for two or three more times before eating.

Effects of Tangerine Peel and Ramie Root Porridge

Strengthens the stomach, dispels wind, smoothes qi and helps digestion, and relieves cold and hot pain during pregnancy, causing unbearable abdominal pain

Ramie root is the root and rhizome of ramie, a plant of the Urticaceae family. It is a perennial shrub that grows in wasteland and hillsides. It is widely cultivated in Shandong, Henan and Shaanxi to the south of the country. It is dug in winter and spring, and the above-ground stems and soil are removed and dried. Generally, roots as thick as an index finger are selected. Those that are too thick are not easy to slice and the medicinal effect is not good.

The rhizome of Ramie root is irregularly cylindrical, 4 to 30 cm long and 0.4 to 5 cm in diameter. The surface is gray-brown, with longitudinal wrinkles and many lenticels, and there are warty protrusions and residual fibrous roots. It is hard and difficult to break. The cross section is fibrous, the cortex is brown, the wood is light brown, with several concentric lines, and the center has pith or hollow. The root is slightly spindle-shaped, about 10 cm long and 1 to 1.5 cm in diameter. The surface is gray-brown, with longitudinal wrinkles and long horizontal holes. The cross section is floury. It has a slight smell, a light taste, and is sticky. The gray-brown color and no hollowness are preferred.

According to different processing methods, it is divided into ramie root and ramie root charcoal. After processing, it is stored in a dry container in a ventilated and dry place.