How should consumptive cough be treated?

Coughing is a physiological reaction of the human body. For example, if a foreign object enters the trachea or if you choke while drinking water or eating, you will cough to expel these things. Of course, when the trachea and pharynx become inflamed, very severe coughing will occur, which requires medication. So, what method should be used to treat the so-called asthenia cough in traditional Chinese medicine?

Diet therapy

Recipe 1: 1 white radish, 1 pear, 50 grams of sugar, 7 white peppercorns, put in a bowl and steam until cooked. Suitable for treating cough caused by wind and cold.

Recipe 2: 15 grams of ginger, 50 grams of brown sugar, 50 grams of red dates, 2 bowls of water, decocted and taken.

Recipe 3: 50 grams of dried persimmon and 50 grams of polished glutinous rice, put them in a casserole, add water, simmer until boiling, and the rice porridge is thick.

Recipe 4: Crack an egg into a rice bowl (do not crush it), add a spoonful of sugar and a spoonful of cooking oil (soybean oil or peanut oil will do, do not mix well), then steam it. Eat it all at once before going to bed. (Generally, take 1-2 times for a cough; 3-4 times for a severe and stubborn cough)

Recipe 5: Wash 5-10 apricots, boil them until soft and remove the cores. Use 30-60 grams of polished rice to cook porridge. When the porridge is almost done, add the apricot meat and appropriate amount of rock sugar, and cook for 1-2 minutes until it boils. Take on an empty stomach, twice a day. Suitable for cough caused by dryness and heat damaging the lungs.

Recipe 6: Peel and core 10-15 grams of ginkgo nuts, add 30-45 grams of tofu skin and 30-60 grams of polished rice, and cook them together into a thin porridge. Take twice a day on an empty stomach. Suitable for lung deficiency, cough and excessive phlegm.

Note: The ginkgo nuts must be cooked until fully cooked and the amount should not be too large. It is not recommended for patients with the initial onset of exogenous cough.

Recipe 7: 500 grams of tofu, 50 ml of vinegar, appropriate amount of vegetable oil, and a little chopped green onion. Heat the oil and stir-fry the chopped green onion, add a little salt, then pour in the tofu and stir-fry, add vinegar, then add a little water and continue stir-frying. Serve hot as a dish.

Recipe 8: Put 30 grams of dried ginger and 15 grams of fermented black beans into a pot, add appropriate amount of water and boil. Take the decoction once every 30 minutes and add water to boil again. Take the decoction twice, combine the decoctions, and then simmer over low heat to concentrate it. When the decoction is thick, add 250 grams of maltose and mix well. Continue to simmer until it becomes shreds when you pick it up with a spatula and your hands are not dry, then turn off the heat. Stir while hot to turn the sugar into milky white. Pour the sugar into a large enamel plate coated with cooking oil while it is still hot. Wait until it cools down a little, then cut the sugar into strips, and then divide it into about 100 pieces. Take 5 pieces each time, 3 times a day, with boiled water. Suitable for the initial stage of wind-cold cough.

Recipe 9: Hollow out a large radish, fill it with honey and steam it. Take 6 grams each time, twice a day. Mainly used to treat cough caused by cold.

Recipe 10: Remove the core of pomelo (appropriate amount), chop it into pieces, put it into a sand pot and soak it in wine. Seal it overnight, boil it until it is soft, add appropriate amount of honey, mix well, and swallow it frequently. It is mainly used to treat cough caused by phlegm and dampness.