How to cut Tianma into slices

Gastrodia elata is a medicinal material that can be used as both medicine and food. It can treat various diseases in our lives. Most of the Gastrodia elata is sliced ​​after processing. After drying, its medicinal properties are very good. Some people add some Gastrodia elata as seasoning when cooking, because the health care effect of Gastrodia elata is also quite obvious. So how can we cut it into slices when making Gastrodia elata?

How to slice dried Gastrodia elata? Dried Gastrodia elata is a medicinal material with great edible effects and medicinal value. Therefore, many families now use dried Gastrodia elata to boil and consume it in some dishes. However, a necessary problem in eating dried Gastrodia elata is that it needs to be sliced. How to slice dried Gastrodia elata? Next, I will introduce to you the slicing method of dried Gastrodia elata.

1. Traditional cutting method: Clean the dried Gastrodia elata, remove the residual stems and impurities, wash, soak or steam until soft, cut into thin slices, and dry.

2. Modern research on cutting method: The traditional method of softening and slicing dried Gastrodia elata has disadvantages such as long time and sticking to the knife. The "baking softening method" is used instead, which has more ideal results. That is, divide them into different sizes, wash them, put them into a basket, drain them, bake them at a constant temperature of 70℃ (±15℃) for 0.5-1 hour, and slice them while they are soft. This method has a short production cycle, no sticking or adhesion, a smooth surface, and a loss rate of less than 3%.

There are two ways to slice dried Gastrodia elata. The traditional cutting method is as follows: clean the dried Gastrodia elata, remove the residual stems and impurities, wash, soak or steam until soft, cut into thin slices, and dry. In addition, modern research on cutting methods shows that the traditional method of softening and slicing dried Gastrodia elata has disadvantages such as a long time and sticking to the knife. The "baking and softening method" is used instead, and the results are more ideal. That is, divide them into different sizes, wash them, put them into a basket, drain them, bake them at a constant temperature of 70℃ (±15℃) for 0.5-1 hour, and slice them while they are soft. This method has a short production cycle, no sticking or adhesion, a smooth surface, and a loss rate of less than 3%.

The efficacy of dried Gastrodia elata

What are the specific effects of dried Gastrodia elata? I believe everyone knows that dried Gastrodia elata is a Chinese medicinal material with great edible effects and medicinal value, but do you know clearly what effects dried Gastrodia elata has?

Dried Gastrodia elata is pungent, warm, non-toxic, and has anti-epileptic, anti-palpitation, anti-rheumatic, sedative, antispasmodic, analgesic, tonic, liver-calming and wind-relieving effects. The functions of dried Gastrodia elata are to calm the liver, relieve wind and stop convulsions. It is generally used for headaches and dizziness, limb numbness, epilepsy, tetanus, dizziness, neurasthenia, wind-cold-dampness arthralgia, and infantile convulsions. Clinical applications have shown that dried Gastrodia elata also has significant therapeutic effects on vascular neurosis headaches, sequelae of concussion, etc. It has a certain preventive effect on Alzheimer's disease, as well as an auxiliary therapeutic effect.