Rehmannia glutinosa

Rehmannia glutinosa, also known as Rehmannia glutinosa, is the root of the Scrophulariaceae plant Rehmannia glutinosa or Huaiqing Rehmannia glutinosa. It is slightly warm in nature and sweet in taste. It enters the liver and kidney meridians and has the effects of nourishing blood and body fluid, nourishing the kidneys and liver.

Pork rib soup is a soup that is often cooked in daily life. It is rich and fragrant, and has a homely taste. Pork rib soup is also a very nutritious meal. The strong aroma can always whet our appetite. There is also a Chinese medicine combination, that is cooked rehmannia. People who don’t know it may not know that cooked rehmannia has certain effects on nourishing blood and treating coughs. Let’s see what sparks they can collide with and see how to make it.

Nutritional value of cooked pork ribs soup

Bone soup can play an anti-aging role. This is because the most important part of human bones is bone marrow, and the red and white blood cells in the blood are formed in the bone marrow. With the increase of age and the aging of the body, the function of the bone marrow to produce red and white blood cells gradually declines, and the bone marrow function decreases, which directly affects the body's metabolic capacity. The collagen contained in bone soup can enhance the body's ability to produce blood cells. Therefore, for middle-aged and elderly people, drinking some bone soup for conditioning can slow down bone aging; similarly, bone soup can also be beneficial to the bone growth of young people.

The efficacy and function of cooked rehmannia ribs soup

Raw Rehmannia and cooked Rehmannia are common ingredients in the kitchen. Raw Rehmannia is cold in nature and has the effect of cooling and nourishing yin; cooked Rehmannia is slightly warm in nature and has the effect of nourishing blood and liver. Raw Rehmannia and cooked Rehmannia are often used together in cooking to clear away heat and detoxify, and are very suitable for people with rough skin and hot constitution. Raw and cooked Rehmannia dragon bone soup is a classic dish with raw and cooked Rehmannia as ingredients. Let us introduce to you the method of raw and cooked Rehmannia dragon bone soup.

Shengdi, also known as raw rehmannia, is the root of Rehmannia glutinosa or Huaiqing Rehmannia glutinosa of the Scrophulariaceae family. It is cold in nature and tastes sweet and bitter. It enters the heart, liver and lung meridians and has the effect of clearing heat and cooling blood.

Rehmannia glutinosa, also known as Rehmannia glutinosa, is the root of the Scrophulariaceae plant Rehmannia glutinosa or Huaiqing Rehmannia glutinosa. It is slightly warm in nature and sweet in taste. It enters the liver and kidney meridians and has the effects of nourishing blood and body fluid, nourishing the kidneys and liver.

Efficacy: Clears away heat and detoxifies. People with rough skin, heat and acne can drink more.

Rich in globulin, tryptophan, potassium, thiocyanate, and a variety of vitamins and minerals, it has the effects of lowering blood lipids, stimulating nerves, removing heat and invigorating qi, and increasing appetite. Spare Ribs, Chinese Yam, Peanuts Wash one Chinese yam and break it into four sections because it is too long. Wear gloves to peel off the skin and cut it into thick slices with an oblique knife. (Special warning: If an inexperienced friend handles Chinese yam with bare hands, his hands will itch in less than two minutes, so it is best to wear gloves like me. 500 grams of soft rib ribs cut into inch sections, blanch in boiling water, remove and wash, put in 3 large bowls of water in a pressure cooker, add star anise, cinnamon, grass fruit, spare ribs, tea oil, cover and boil for 15 minutes. Let it cool for a while, open the lid, add MSG to taste and it is done. This soup has a little yam flavor, some people may not be used to it, but this is an absolutely nutritious soup. For the sake of health, you should drink more. Pour in Chinese yam, add salt and cook until cooked.

Medicinal value of cooked rehmannia ribs soup

[Nature and flavor] Sweet, slightly warm. Enters the liver and kidney meridians.

[Functions and indications] Nourishes yin and blood, replenishes essence and fills marrow. Used for liver and kidney yin deficiency, soreness of waist and knees, bone steaming and hot flashes, night sweats and spermatorrhea, internal heat and thirst, blood deficiency and sallow complexion, palpitations, irregular menstruation, metrorrhagia, dizziness, tinnitus, and premature graying of hair.

Prescription name: Rehmannia root, Rehmannia glutinosa, Large Rehmannia root.

Nature and flavor: sweet; warm

Meridians: Liver Meridian; Kidney Meridian

Function: Nourishes blood and replenishes marrow.

Indications: Chlorosis of the blood tiger; dizziness and palpitations; irregular menstruation; metrorrhagia; liver and kidney yin deficiency; hot flashes and night sweats; spermatorrhea and impotence; infertility; soreness of the waist and knees; tinnitus and deafness; blurred vision; premature graying of hair; thirst; constipation; shortness of breath due to kidney deficiency.

The earliest record of the plant Rehmannia was in Shennong's Herbal Classic, where it was divided into "fresh Rehmannia, raw Rehmannia and cooked Rehmannia". The tuber of Rehmannia is raw Rehmannia, and after processing, it becomes cooked Rehmannia. So people can eat both raw and cooked Rehmannia, and they both have special medicinal effects.

Generally speaking, the medicinal value of cooked rehmannia is more significant than that of raw rehmannia, and its medicinal effect is also the most powerful. Cooked rehmannia is not only sweet in taste, but also rich in various nutrients, and has the effects of nourishing blood, nourishing kidney, nourishing yin, nourishing essence, nourishing marrow, strengthening heart, clearing heat, promoting urination, darkening hair, and regulating irregular menstruation.

Side effects and contraindications of cooked rehmannia rib soup

side effect

Although Rehmannia glutinosa has significant effects and functions, we should not take it blindly or consume it in excess to avoid causing harm to the body.

1. Indigestion

In life, whether it is raw or cooked Rehmannia glutinosa, the medicinal materials have excellent taste after being made into dishes or medicinal materials. Some people take it excessively, which may cause gastrointestinal indigestion, resulting in symptoms such as loss of appetite and abdominal distension.

2. Diarrhea and allergies

Since Rehmannia root contains a variety of sugars and other nutrients, some people are not suitable for taking it or take too much, which may lead to abdominal pain, diarrhea, and even allergic symptoms, such as small red spots on the face and unbearable itching.

3. Excessive phlegm and palpitations

Once people take excessive amounts of Rehmannia glutinosa in their daily lives, it will lead to excessive phlegm, throat discomfort, frequent palpitations, fatigue and other symptoms. If the symptoms are severe, they should stop taking it immediately and go to the hospital for medical examination in time.

Food taboos

1. It is not suitable for patients with typhoid fever

In case of cold, the pathogen enters from the outside, so it is better to disperse it rather than nourish it. As the "Shen Nong's Herbal Classic Hundred Records" says: "Among the 113 prescriptions in Zhang Zhongjing's "Treatise on Colds", only Fumai uses Rehmannia. In case of cold, the pathogen enters from the outside, so nourishing is the most taboo. Even if you use tonic, you must use something with the property of dispersing and expanding. Otherwise, the evil will go inward, and there will be harm. Nowadays, when people see the symptoms that are slightly related to the virtual signs, they often use Liuwei Decoction, which kills people like hemp, which is really a sigh."

2. Avoid radish, three whites, blood, etc.

The "Essentials of Bencao Pinhui" records: avoid radish, green onion, leek, and scallion. The "Essential Medicinal Preparations" says "avoid radish, green onion, garlic, and all kinds of blood." Radish seeds can lower qi, and the three whites can disperse qi, which will affect the nourishing effect of Rehmannia. All kinds of blood are products of blood and flesh, and they may be too nourishing, so they should be avoided.

3. No copper or iron utensils are allowed during cooking and boiling

"Leigong Paoyao Yaoxing Jie" says: "Pick up raw Rehmannia root, remove the white skin, steam it in a willow wood steamer on a ceramic pot, let it sit until the steam stops, mix with wine, steam it again, and take it out to dry. Do not let it come into contact with copper or iron, as it will cause kidney failure and gray hair, and damage the Ying in men and the Wei in women."

When preparing Rehmannia glutinosa, copper and iron should not be seen, and iron pots and kettles should not be used for decoction. "Yaojian" says: "If it is touched by iron, it will cause kidney failure." Storage should be as stated in "Ben Cao Congxin": "It tastes sweet like honey, and must be stored in porcelain, because its fat is soft and moist."

4. People with spleen deficiency, excessive phlegm and qi stagnation should take it with caution

Rehmannia glutinosa is sweet in color and especially greasy in nature. It should be used with caution by those with spleen deficiency, excessive phlegm and qi stagnation. The "New Compendium of Materia Medica" says: "Rehmannia glutinosa is stagnant in nature. It can block the chest and diaphragm for those with excessive phlegm and qi stagnation. It should be used with caution." The "Essentials of Materia Medica" says: "Rehmannia glutinosa is stagnant in nature. It can block the chest and diaphragm for those with excessive phlegm and qi stagnation. It should be used with caution."

"Bencao Tongxuan" says, "Rehmannia root is stagnant in nature. If you have a lot of phlegm, it may cause phlegm to accumulate in your diaphragm, so you should stir-fry it with ginger juice to control the stagnation. You should also add Amomum villosum and Aquilaria sinensis as supplements, both of which can absorb qi and return to the kidney, and can also relieve the stagnation of Rehmannia root. This is the balance in using medicines."

How to make delicious cooked pork ribs soup

Method 1:

1.Main ingredients: 1000g fresh spareribs;

2. Auxiliary materials: 50g cooked rehmannia, 20g wolfberry (available in pharmacies)

3. Method: Soak the fresh ribs in clean water for 1-2 hours, pour out the blood, put them in a stew pot, add an appropriate amount of clean water (just enough to cover the ribs), add the auxiliary ingredients, simmer on low heat for 2 hours, until the meat is tender and separated from the bones (or use a pressure cooker for 30 minutes). It is best to use a pressure cooker before marriage and a stew pot after marriage.

4. When eating, add salt and chicken essence according to your taste

Method 2:

Ingredients: 500g large bone

Accessories: oil, salt, ginger, Chinese yam, Codonopsis, Rehmannia, red dates, Adenophora

Method: 1. Wash and set aside the big bones

2. Wash the soup ingredients.

3. Slice ginger

4. Add water to the pot and put in the big bones

Effect: It can not only supplement calcium, but also nourish yin and blood.