The efficacy and function of raw dragon bone

Rehmannia glutinosa, also known as raw rehmannia, is the fresh or dried tuber of the perennial woody plant Rehmannia glutinosa Libosch. of the Scrophulariaceae family. The main production areas are in Henan Province, Hebei Province, Inner Mongolia Autonomous Region and Northeast my country. It is planted in most areas. Harvested in autumn, used fresh or dried and cut into slices for raw use. Cooked Rehmannia root is made by adding rice wine to raw Rehmannia root and steaming it until it is black and shiny inside and out, or steaming it immediately until it is black and moist. Cut into thin slices. Raw Rehmannia has the effects of clearing heat and cooling blood, nourishing yin, promoting body fluid and quenching thirst. Li Shizhen's comment on Shengdihuang is: "Taking it for 100 days will make your face as rosy as a peach blossom, and for three years will benefit your body and keep you young forever."

Effects and efficacy

It has the effect of clearing heat and cooling blood, and is used for febrile diseases with heat entering the blood, high fever, coma, dry mouth and red tongue. Such as Qingying Decoction.

In the treatment of mid-to-late stage febrile disease, when residual heat has not been fully recovered, yin fluid has been damaged, the patient is hot at night and cool in the morning, with a red tongue and a rapid pulse, use Qinghao Biejia Decoction.

It can be used to treat febrile diseases with heat entering the blood, excessive heat and toxicity in the blood, vomiting blood, epistaxis, and purple-black macules. Such as Si Sheng Wan.

The effect of nourishing yin and promoting body fluid: used to relieve dryness of body fluid and quench thirst caused by internal heat. It is used to treat damage to yin caused by febrile diseases, dry intestines and constipation, such as Zengye Decoction.

For medicinal value, it is taken by soaking, 10 to 30 grams. If used fresh, double the amount, or use the fresh juice as medicine. Fresh Rehmannia root tastes bitter, sweet and slightly cold in nature. Its effects are similar to those of dried Rehmannia root. It is slightly inferior in tonifying yin, but is stronger in clearing away heat, detoxifying, promoting body fluid and quenching thirst, and dispersing blood and activating blood circulation. This product is not suitable for patients with cold and stagnation, spleen deficiency, dampness stagnation, abdominal distension and loose stools.

How to eat

Sugarcane Rehmannia Tea

Function: Clears away heat, detoxifies and nourishes yin, or can be drunk by those suffering from yin damage due to heat syndrome.

Raw materials: 200g fresh sugarcane (peeled), 3g raw rehmannia root, 3g green tea leaves.

Preparation: Cut sugar cane into small pieces, boil sugar cane and raw rehmannia root in tap water until the water boils, then cook it into tea for drinking. You can add rock sugar.

Raw earth dragon bone winter melon soup

Raw materials: 500g winter melon, 250g dragon bone, 25g raw rehmannia, 25g ophiopogon, 2 small dates, and a small amount of salt.

practice:

1. 25g each of Rehmannia root and Ophiopogon japonicus.

2. Clean the main keel with 250G.

3. Drain the blood from the main dragon bone.

4. Soak Rehmannia root and Ophiopogon japonicus for more than ten minutes to clean the residue on the surface.

5. Remove the pulp of the winter melon, wash it with the skin, and boil it together with raw rehmannia, ophiopogon japonicus, dragon bone and jujube for one hour.

6. Add a small amount of salt to this soup to reduce internal heat.

Pear Rehmannia Tea

Function: Nourishes yin and produces body fluid, clears away heat and detoxifies, and treats thirst, loss of appetite, and cough caused by exogenous wind-cold and heat syndrome.

Raw materials: 1 fresh pear (peeled), 5g Rehmannia root, 3g green tea leaves.

Preparation: Boil pear pieces, pear peel and Rehmannia root in tap water and make tea. You can add appropriate amount of old rock sugar.

Kelp and Rehmannia Soup

Function: This health-preserving medicinal food has the functions of clearing away heat and removing fire, dispersing blood and nourishing yin, and nourishing the skin and beautifying.

Raw materials: 30 grams of kelp shreds, 18 grams of Rehmannia root, 100 grams of mung beans, 3 grams of Poria cocos, and 100 grams of lean pork.

Method: Wash and soak the kelp shreds, cut into strips, wash and cut the pork and Poria cocos into strips, put them in a stone pot with raw Rehmannia root and mung beans, add appropriate amount of water and simmer for 2 hours, add a small amount of salt and it is ready to eat.