The efficacy, function and edible method of purple-backed geranium

Purple-backed Gynura is a wild herb, one of the endemic plants in China, mostly grown in Jiangxi and Hainan, China. It has a fresh taste, rich nutrition, can clear away heat and detoxify, and can also prevent cancer. People have many benefits to the body after eating it. So what are the effects of purple-backed Gynura? How should it be eaten in normal times?

Efficacy and function

1. Clear away heat and detoxify

Clearing away heat and detoxifying is one of the important functions of purple-backed amaranth. It can usually treat human high fever, lung heat cough, carbuncle, swelling and pain and other adverse symptoms. In addition, people can also use purple-backed amaranth directly to treat injuries, and the therapeutic effect is particularly good.

2. Stop bleeding and replenish blood

Purple-backed Gynura has an excellent hemostatic effect. When people have traumatic bleeding or vomiting blood, they can directly use Purple-backed Gynura for treatment, which can play an obvious hemostatic effect. In addition, Purple-backed Gynura also contains some trace elements of iron, and its blood-enriching effect is also very obvious. It can be used to treat human iron deficiency anemia.

3. Anti-virus

Purple-backed skyram is an antiviral Chinese medicinal material that can inhibit the activity of various viruses in the human body and prevent cell canceration. Eating more of it on a regular basis can effectively prevent the occurrence of cancer.

How to eat

1. Cold-mixed purple-backed amaranth

Purple-backed geranium can be eaten cold. Usually, you can wash 400 grams of purple-backed geranium, blanch it in boiling water, take it out and cool it in cold water, and then remove the water after cooling. Add garlic paste, onion, soy sauce, vinegar, chili oil, sugar, chicken essence and other seasonings, mix well and serve directly on a plate.

2. Stir-fried purple-backed amaranth

Purple-backed amaranth is also delicious when stir-fried. You can wash the fresh purple-backed amaranth, prepare an appropriate amount of minced garlic, put oil in the pot and heat it, then add the minced garlic into the pot and stir-fry until fragrant, then add the prepared purple-backed amaranth, stir-fry quickly and evenly, add a small amount of light soy sauce and table salt, add chicken essence to enhance the flavor after stir-frying, and then serve directly.