Rehmannia glutinosa porridge

Rehmannia glutinosa porridge

Rehmannia glutinosa porridge is a kind of health-preserving porridge. How much do you know about this knowledge? Please see the detailed introduction below.

Rehmannia glutinosa porridge

Introduction to Rehmannia glutinosa

"New Book on Longevity and Elderly Care" Volume 4: Rehmannia Porridge

[Prescription] 150g of raw Rehmannia root (pounded, squeezed to extract 60ml of juice), ginger (pounded, squeezed to extract 40ml of juice), 100g of polished rice (cleaned)

【Functions and indications】Mainly used to treat postpartum lochia.

[Usage and Dosage] First cook the polished rice into porridge, add Rehmannia root and ginger juice when it is almost cooked, stir well and eat on an empty stomach.

[Excerpt] Volume 4 of "A New Book on Longevity and Elderly Care"

"General Guide to Treatment of Beriberi" Volume 2: Rehmannia glutinosa porridge

[Prescription] 4 liang of Rehmannia glutinosa.

【Function and indication】Tonify the body and treat athlete's foot.

[Usage and Dosage] Take the juice and remove the dregs, make porridge, wait until the porridge is half cooked, then add 100 peppercorns wrapped in cotton and 1 slice of ginger into the porridge, wait until cooked, then take it out, then use 1 sheep kidney (remove the fat membrane), cut it into small pieces as big as leek leaves, add it to the porridge and cook together, add appropriate amount of salt and eat.

[Excerpt] "General Guide to the Treatment of Beriberi" Volume 2

"Shengji Zonglu" Volume 190: Rehmannia glutinosa porridge

[Prescription] 2 he of Rehmannia glutinosa juice, 1 he of corn, 1 he of polished japonica rice, half a liang of Terminalia chebula (fried, pitted, ground into powder), and a little salt.

【Functions and indications】Imbalance of blood and qi in women.

[Usage and Dosage] Use 3 liters of water to boil 2 rice until it is cooked, then add the terminalia chebula powder, Rehmannia glutinosa juice, and salt flower, mix well, cook until the consistency is desired, and take in 2 doses.

[Excerpt] Shengji Zonglu, Volume 190

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