The efficacy, function and consumption method of loquat root

Loquat is a plant that is full of treasures. The fruit of this plant is edible, and the leaves and roots can be used as medicine. Their medicinal value is particularly high. Today I will focus on introducing to you the effects and functions of loquat roots, and I will also write down the methods of eating loquat roots and share them with you.

The efficacy and function of loquat root

The surface of loquat root is brown, relatively flat, tough, with a faint aroma and bitter and astringent taste. It is mild and non-toxic, can enter the lung meridian, and its main functions are clearing the lungs and relieving coughs, as well as promoting lactation and removing dampness. It is usually used to treat common diseases such as human milk obstruction, rheumatic bone pain, and consumptive cough, and the therapeutic effect is very obvious.

How to eat loquat root

1. Loquat root stewed pig's feet

After being used as medicine, loquat roots can be boiled into soup and taken, or they can be used as a therapeutic ingredient for human consumption. When people usually have joint pain, they can add 4 taels of fresh loquat roots to a pig's foot, and then add 250 grams of rice wine, and stew them together. After the pig's foot is soft, take it out and eat the pig's foot and drink the soup once a day.

2. Loquat root stewed with lean meat

Stewing loquat roots with lean meat is also a common way to eat it. Usually, you can cook 60 grams of fresh loquat roots with a pound of lean pork together with water. After cooking, remove the grease on the surface and then concentrate it into a small bowl. Eat the meat and drink the soup directly. It can clear away heat and dampness. It has a good auxiliary therapeutic effect on human damp-heat jaundice and infectious hepatitis.