What are the effects of the root of Prunus armeniaca?

The five-fingered ginseng is not the peach we imagine. It is a plant that grows in the deep mountains. However, when the fruit ripens in autumn, it looks very much like a peach. It has high medicinal value and can strengthen the spleen and remove dampness. A common way to eat it is to make soup with the five-fingered ginseng.

1. Utilization Value

In fact, many people are familiar with the five-fingered peach. The locals call it wild loquat, wild Astragalus, five-clawed dragon, etc. It is a shrub or small tree. It is 2-8 meters tall, has latex, fragrant root bark, and its stems, leaves, and fruits are all covered with stiff hairs, and its leaves are cracked like palms. It grows mostly on open spaces on hillsides, in valleys, beside water or in bushes. The main part used is the root. It is a plant with good medicinal value. It is pungent, sweet and flat in nature, and has the effects of invigorating qi and replenishing deficiency, promoting qi and relieving depression, strengthening tendons and activating arms, strengthening the spleen and eliminating dampness, and relieving cough and resolving phlegm. Now Baozhongbao Company has developed it into a green food for health care and diet therapy, and has made it into soup ingredients and tonic wine. Now we will also make a series of products such as five-finger fragrant chicken, tea bags and beverages.

2. Drug Selection

For the treatment of acute icteric hepatitis and severe chronic hepatitis: 2 jin of Chuanpo Stone, 0.5 jin of Wuzhizaotao, 3 liang of Hulucha, add water and boil twice, concentrate to 1500 ml, add 300 g of white sugar, add preservatives, let stand, and filter. For more serious cases, take 90 ml per day, divided into two doses. For mild cases, take 45 ml per day, all at once. One course of treatment is one month.

III. Practice

Five-finger peach soup

Material

5-6 five-fingered peaches, a little wolfberry, 400 grams of pork bones, 2 pieces of Tufuling, 1 candied date, a little salt

practice

1. Wash the five-fingered peach and soak it in cold water for 15 minutes.

2. Wash the other ingredients, put them into the pot with the soaked five-fingered peach, and add clean water.

3. After boiling over high heat, skim off the foam with a spoon. Then turn to medium heat and cook for 1.5 hours. It is best to add a little salt.

Braised Chicken with Five-Finger Peach

Material

100g five-fingered peach, 1 pig's foot, 400g old hen, 50g red bean, 10g tangerine peel, 2 slices of old ginger, 1 teaspoon of salt (5g)

practice

Wash the ginseng, tangerine peel and red beans separately and set aside. Wash the old hen and remove any remaining hair. Wash the pig's feet and cut them into large pieces along the bone seams.

Bring water to a boil in a pot over high heat, put in the old hen and pig's feet and blanch until the blood comes out, then remove from the pot and rinse with cold water.

Pour proper amount of water into a clay pot or casserole, bring to a boil over high heat, then add in ginseng, red beans, tangerine peel, ginger, old hen and pig's trotters. Continue to boil over high heat, then turn to low heat and simmer for 2 hours. Add salt before serving.