How to make Nepeta Saposhnikovia porridge

Ingredients for Nepeta parsnip porridge

10 grams of Schizonepeta, 12 grams of Saposhnikovia, 5 grams of mint, 8 grams of light fermented black beans, 80 grams of polished rice, and 20 grams of white sugar.

How to make Nepeta Saposhnikovia porridge

Put nepeta, fangfeng, mint and fermented black beans into a casserole and boil for 6-7 minutes, take the juice and remove the residue. Then wash the polished rice, add water to cook porridge, when the porridge is cooked, pour in the medicinal juice, cook it into a thin porridge, and add sugar.

Uses of Nepeta and Fangfeng porridge

Good at expelling wind evil, exogenous wind-heat, helping sweat and eliminating evil, old people with exogenous wind-heat and weak body

Saposhnikovia divaricata is the root of Saposhnikovia divaricata, a plant of the Umbelliferae family. Saposhnikovia divaricata is a perennial herb that grows on grasslands, hills and gravelly slopes. It is distributed in Northeast China, North China, Shaanxi, Ningxia, Gandang, Shandong and other places. It is usually harvested in the winter of the second year of planting. Those with poor growth can be harvested after 3 to 4 years. After digging, remove the remaining stems, fibrous roots and soil, dry them in the sun until 90% dry, tie them into small bundles according to thickness and length, and then dry them in the sun or on a kang.

Fangfeng (Guan Fangfeng) should be long conical or long cylindrical, tapering at the bottom, some slightly curved, 15 to 30 cm long, 0.5 to 2 cm in diameter. The surface is gray-brown, rough, with longitudinal wrinkles and many transverse lenticels and dot-like protruding fine root marks. The root head has obvious dense rings (commonly known as earthworm heads), and some have brown hairy leaf bases. The body is light, loose, easy to break, and the cross section is uneven. The bark is light brown with cracks, scattered yellow-brown oil spots, and the wood is light yellow. The smell is peculiar and the taste is slightly sweet. The best ones are thick and strong, with light brown bark and light yellow wood in the cross section.

According to different processing methods, they are divided into Fangfeng, fried Fangfeng and honey Fangfeng. After processing, they are stored in dry containers. The honey Fangfeng should be sealed and placed in a cool and dry place to prevent moth damage.