Cooked Rehmannia glutinosa recipe

The method of making cooked rehmannia porridge is actually very simple. Please take a look at what the editor has prepared for you below.

Cooked Rehmannia glutinosa

Ingredients for cooked porridge

Ingredients: 10 grams of cooked rehmannia, 100 grams of rice, and appropriate amount of white sugar.

How to make cooked rehmannia glutinosa

1. Clean and chop the cooked rehmannia root into small pieces, soak it in clean water for a while.

The efficacy of cooked rehmannia glutinosa

Efficacy: Nourishes yin and blood, improves essence and improves eyesight.

Indications: Suitable for dizziness, decreased vision, memory loss, tinnitus, deafness, soreness of waist and knees, premature graying of hair, night sweats, spermatorrhea, thirst and dry mouth, dry intestines and constipation caused by deficiency of Qi and blood, insufficient kidney essence, as well as irregular menstruation, metrorrhagia, infertility, etc. in women.

Explanation of the meaning of porridge: Rehmannia glutinosa, also known as large cooked rehmannia and cooked rehmannia glutinosa, is the root of the perennial herb Rehmannia glutinosa of the Scrophulariaceae family. It is made by processing and soaking, usually with wine, Amomum villosum and tangerine peel as auxiliary materials. It is repeatedly steamed and dried until it is black inside and out, oily, soft and sticky in texture, and then sliced.

According to traditional Chinese medicine, cooked rehmannia is sweet and slightly warm in nature, enters the heart, liver and kidney meridians, and has the functions of nourishing yin and blood, improving eyesight and clearing the mind. This herb is sweet and moist in nature, and is an important blood-tonifying medicine in clinical practice. It is often used for blood deficiency, sallowness and yin deficiency. "Zhenzhu Nang" says that it "tonifies blood and qi, nourishes kidney water, benefits true yin, relieves acute pain in the navel and abdomen, and relieves shin and waist pain after illness." "Compendium of Materia Medica" says that it "fills the bone marrow, benefits essence and blood, grows muscles, replenishes the deficiency of internal injuries of the five internal organs, dredges blood vessels, benefits ears and eyes, blackens hair, and treats the five labors and seven injuries of men, and the injury of women, irregular menstruation, and all kinds of diseases of pregnancy and childbirth." Pharmacological studies have shown that cooked rehmannia contains catalpol, rehmannia, vitamin A substances, sugars and amino acids, etc. A moderate amount of rehmannia fluid extract has a significant cardiotonic effect on frog hearts, which is more significant for weak hearts, and has a diuretic effect and a slight hypoglycemic effect. Cooking porridge and taking it is a key prescription for various symptoms of blood deficiency.

Note:

1. Due to different processing methods, Rehmannia root can be divided into fresh Rehmannia root, dried Rehmannia root and cooked Rehmannia root. Both fresh and dried Rehmannia root are sweet, bitter and cold, and mainly clear away heat, cool blood and nourish yin. Fresh Rehmannia root is more inclined to clear away heat and cool blood, while dried Rehmannia root is more inclined to nourish yin and cool blood. Cooked Rehmannia root is sweet and warm in nature, and is specialized in nourishing blood and yin, and benefiting essence and producing marrow. Please be careful when using it.

2. This product is sticky and greasy, which hinders digestion. It is not suitable for people who have loose stools, abdominal distension, and excessive phlegm and dampness.