The effect of plum blossom porridge

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Plum Blossom Porridge

The effect of plum blossom porridge

The Shennong's Herbal Classic first pointed out the medicinal value of plums: "Plums are sour and flat in taste, and are mainly used to treat gas, heat, irritability, calm the mind, stop limb pain, hemiplegia, dead muscles, remove dark moles, and corrode bad flesh." Due to different processing methods, plums are divided into white plums and black plums. Jia Sixie of the Northern Wei Dynasty recorded this processing method in Qi Min Yao Shu. Method for making white plums: "Plums are sour, so pick them when the pits are just formed, soak them in salt juice at night, and expose them to the sun during the day. After ten nights, ten soakings, and ten exposures, it will be done." Method for making black plums: "Also pick the plum pits when they are just formed, put them in a cage, and smoke them on a ridge until they are dry, and then they will be done." Li Shizhen, a famous pharmacist in the Ming Dynasty, believed that black plums can "reinforce the lungs and intestines, stop chronic coughs, diarrhea, nausea, dysphagia, ascariasis, vomiting, diarrhea, swelling, sputum, kill insects, and resolve fish poison, horse sweat poison, and sulfur poison." White plums can "treat stroke, epilepsy, throat paralysis, phlegm, stiffness, and clenched jaws. Take the plum flesh and rub the gums, and the saliva will come out and the teeth will open. It can also treat diarrhea, thirst, cholera, vomiting, and hemorrhage."

The effect of plum blossom porridge

This shows that plum has a wide range of medicinal uses. Modern medical research shows that plum buds can stimulate appetite, relieve depression, promote fluid production and resolve phlegm, promote blood circulation and detoxify; the root powder can treat jaundice. Black plum flesh has the functions of astringing the lungs and intestines, killing parasites and promoting fluid production, and has a significant inhibitory effect on Escherichia coli, Shigella dysenteriae, Salmonella typhi, Pseudomonas aeruginosa, Vibrio cholerae, etc.

Plum blossoms mainly contain volatile oils, benzaldehyde, isoeugenol, and benzoic acid. Black plums mainly contain citric acid and sitosterol, and when mature, they contain hydrocyanic acid. The decoction has an inhibitory effect on Staphylococcus aureus, Escherichia coli, typhoid, paratyphoid, dysentery, tuberculosis, and other bacteria, as well as skin fungi, and can reduce the occurrence of guinea pig protein allergic shock and death.

In addition, plum blossoms can be used to extract aromatic oils. According to Zhao Xuemin's "Supplement to Compendium of Materia Medica" in the Qing Dynasty, "People in Haicheng are good at steaming plum and rose dew, and they take it like making liquor. A little dew is added to each pot of liquor to make it fragrant." Based on the different boiling points of aromatic oils and water, the ancients used fractional distillation technology to extract aromatic oils and used them as food additives. This article is original to Hecha.com. Please indicate the source when reprinting.