Raw Rehmannia glutinosa porridge

This porridge recipe is suitable for the treatment or prevention of diseases such as irritability and thirst. This recipe is selected from Erruting Qunfangpu, the author Wuxiang Jin, also known as Kangyu, a native of Jinan in the Ming Dynasty, who served as the Right Governor of Zhejiang. He wrote Qunfangpu and Jiantong Zaibi. The book contains 18 recipes of medicinal porridge, and Shengdihuang porridge is selected from Erruting Qunfangpu, Volume 1.

About 50 ml of raw Rehmannia juice (or 60 grams of dried Rehmannia), 2 taels of polished rice, and two slices of ginger.

It can clear away heat and promote the production of body fluid, cool blood and stop bleeding. It is suitable for the late stage of fever, loss of yin fluid, persistent low-grade fever, fatigue and bone steaming, or high fever, irritability, dry mouth and thirst, and bleeding from the mouth and nose.

I wonder if you still remember some knowledge about Shengdihuang porridge. Let me give you some detailed introduction below.

Rehmannia root is a commonly used medicine in traditional Chinese medicine. It is generally divided into cooked rehmannia root, dried rehmannia root and fresh rehmannia root in clinical practice. They have different functions. Dried rehmannia root is more focused on nourishing yin, while fresh rehmannia root can promote body fluid and clear away heat. This recipe uses fresh rehmannia root to cook porridge.

Shengdihuang is the fresh rhizome of Rehmannia glutinosa, a plant of the Scrophulariaceae family. It is usually harvested from September to November, and can also be harvested in spring. When harvesting, do not damage the outer skin, otherwise it will easily rot and deteriorate. After harvesting, put it on the ground and cover it with dry soil, so that it can be used whenever you want, but it is generally no longer suitable after being stored for three months. Fresh Shengdi is better when it is crisp, fleshy in cross section, light yellow, and chrysanthemum-like. It was originally produced in Xinxiang, Henan Province, and is now produced in most parts of my country.

According to traditional Chinese medicine, fresh Rehmannia is sweet and juicy with a slight bitter taste. It is cool in nature but not stagnant, moist but not greasy. Its main functions are clearing away heat and promoting fluid production, cooling blood and stopping bleeding. For example, "New Edition of Materia Medica" says: "Rehmannia can cool the fire of the head and face, clear the heat of the lungs and liver, and it is suitable for treating hot blood, vomiting blood, epistaxis, or bleeding." It can be used to cook porridge for fever, loss of body fluid, yin deficiency, internal heat, irritability, thirst, severe bleeding due to heat, including vomiting blood, epistaxis, coughing up blood, and metrorrhagia in women, which appear in the middle and late stages of high fever diseases (such as meningitis, Japanese encephalitis, sepsis, or heatstroke). According to traditional Chinese medicine theory, "the liver stores blood and opens up the eyes." Therefore, "Erruting Qunfangpu" records: "Raw Rehmannia glutinosa porridge, the blood is hot, and when you lie down, the blood returns to the liver, so use raw Rehmannia glutinosa juice to soak half a liter of rice, dry it three times, soak it three times and dry it three times, cook a bowl of rice porridge every night, and you will recover in a few days." This is actually the function of raw Rehmannia glutinosa to clear away heat and cool blood.

Shengdihuang Congee is a heat-clearing medicinal congee and should not be consumed for a long time. As ancient doctors said, "This flavor can be used more often but not frequently, and can be used temporarily but not for a long time." Adding some ginger when cooking is to protect the stomach qi. In addition, according to the record of "avoiding the three whites" in "Medicinal Properties", when taking Shengdihuang Congee, avoid eating green onion, leek, scallion and radish.

"Yinshi Zhengyao? Volume 2": "Shengdihuang porridge, weak limbs, gradually thin, restless and unable to sleep. One cup of Shengdihuang juice, squeeze the Ziziphus jujuba seeds in water, and take two cups of juice. Boil the above ingredients in water for several boils, add three cups of rice, cook porridge, and eat on an empty stomach."

"Taiping Shenghui Fang? Volume 96? Food Treatment for Fatigue and Heat" states: "To treat heart blockage, restlessness, dry mouth, thirst, not eating much, and red and astringent urine, use the recipe of Rehmannia glutinosa porridge. One cup of Rehmannia glutinosa juice, half a cup of ginger juice, one cup of honey, two cups of polished rice, and two cups of light bamboo juice. First, cook the rice into porridge until it is almost cooked, then add Rehmannia glutinosa and ginger juice and cook until cooked, then add honey and bamboo juice, stir, and eat it long after a meal or before going to bed."

"Zunsheng Bajian? Volume 11": "In October, take more than 10 kilograms of fresh Rehmannia root, mash it into juice, add 4 ounces of white honey to each kilogram of juice, boil it into paste, store it and seal it. When cooking 3 cups of porridge, add 3 cups of Rehmannia root paste and a little ghee to nourish Yin and moisten the lungs."

"J Xian Shen Yin? Volume 2": "Rehmannia porridge, cut two he of Rehmannia, wait for the soup to boil, add the rice into the pot, first use two he of butter and one he of honey, stir-fry until fragrant and cooked, wait for the porridge to cook, take it and eat it, it can greatly harmonize blood and produce essence."