How do you use herb leaves? How to eat fresh herb leaves

External use: appropriate amount, gargle with decoction water, soak and wash, or adjust the compress at the end of grinding. The fragrance of the herb belongs to the yang, which is the thing that occurs, and its nature is sharp and fragrant, so it should not be taken more.

Herb Introduction: Patchouli is the aerial part of the Lamiaceae plant patchouli and patchouli. Patchouli is an annual herb native to the Philippines and other tropical Asian countries.

Fujian, Taiwan, Guangdong, Hainan, Guangxi are cultivated; Patchouli is an annual or perennial herb that grows on hillsides or roadsides. Cultivate more. It is distributed in Northeast China, East China, Southwest China, Hebei, Henan, Shaanxi, Hubei, Hunan, Guangdong and other places.

Field cultivators are cultivated in June and August and August in November. Patchouli is harvested between June and July, when the inflorescences have been removed but not flowered. The above-ground parts should be harvested on a sunny day and sown for several hours.

When the leaves are wrinkled, they should be stacked in layers, covered with straw, and compacted with wooden boards to make them sweat all night. The next day, spread them out in the sun, then sweat and bask in the sun repeatedly until they are completely dry.

1. The whole plant of patchouli is 30-60 cm long, multi-branched, obtuse square columnar stem, 2-7 mm in diameter, and 3-13 cm long internodes; Outer surface is grayish-brown, grayish-yellow, or reddish-brown; The quality is brittle and easy to break, and the section is ** pith; The old stems at the base are cylindrical with brown cork. Leaves opposite, constricted, flattened ovate or elliptic; Covered with grayish-white hairs on both sides; apex short-pointed or obtuse, base wedge-shaped or obtuse, margins irregularly obtuse; The petiole is 2 4 cm long, pubescent, aromatic and slightly bitter.

2. The above-ground part is 30 90 cm high, and it is often folded in half or cut and bundled into bundles. The stems are square-columnar, multi-branched, with edged corners, flat or concave into broad grooves on all sides, dark green on the surface, distinct nodes, and the internodes are 3 10 cm long. The old stem is hard, brittle, easy to break, white in section, and hollow in the pith.

The leaves are opposite, dark green, and often wrinkled or broken. The intact one is oval-shaped when flattened, apex pointed or short-acuminate, base rounded or heart-shaped, margins obtuse serrate, dark green on the upper surface, light green on the lower surface, hairy antlers on both sides. The top of the stem sometimes has spike-like inflorescences, earthy brown, aromatic, light and slightly cool.

1.It is suitable for people with external cold, internal injury and dampness, headache and dizziness, vomiting and diarrhea, gastrointestinal cold patients, heat stroke, motion sickness, boating, abdominal distension caused by indigestion, diarrhea, abdominal pain, and people who have not woken up from hangover.

2.Those who are deficient in yin and fire, evil and constipated are forbidden to take it.

Huoxiang Dietary Therapeutic Effects:

The aroma of the herb is pungent, slightly warm, and returns to the spleen, stomach and lung meridians;

Aromatic dissipation; It has the effect of dispelling heat and relieving the surface, dissolving dampness of the spleen, regulating qi and stomach;

It is mainly used for the treatment of cold and heat, dizziness, chest tightness, lack of food and body sleepiness, vomiting and diarrhea, and pregnancy obstruction, fetal restlessness, bad breath, nasal abyss, and ringworm of the hands and feet caused by external heat and dampness, cold dampness, damp temperature and dampness resistance.

Huoxiang making guide:

1.It can be used for damp resistance in the middle of the coke, the abdomen and abdomen caused by the imbalance of transport, loose stool, etc., often with Atractylodes, Magnolia officinalis, tangerine peel at the same time.

2.It is a commonly used medicine for vomiting, and can be compatible with Atractylodes, Magnolia officinalis, tangerine peel, Banxia, etc.

3.**Poor appetite and bloating caused by cold and dampness, often with Su Ye, Angelica dahurica, etc.

4.Dispelling heat and relieving the surface should be herb leaves, regulating qi and herb stems.

Mix liquor with water in a ratio of 1:2. When treating insects, water the surface layer of the potting soil thoroughly.

Scale insects begin to move at room temperature 7 in spring. It can be poured once in April, and then every half a month or so, and it is effective for 4 consecutive times. Use 50 ml of vinegar (rice vinegar), soak a small cotton ball in vinegar, and gently rub it on the stems and leaves of the affected flowers and trees with a wet cotton ball to wipe off and kill the scale insects.

This method is convenient and safe, which can not only achieve the purpose of insect control, but also make the damaged leaves green and shiny again. Gently and repeatedly rubbing the diseased plant with alcohol can remove the scale insects, and it can be removed very cleanly and thoroughly. If you wipe the orchid leaves with alcohol, not only can you get rid of the scale insects, that is, the larvae that are not clear to the naked eye, but also completely kill them, and rarely find the damage of scale insects in the second year

The proportion of 6 is adjusted into the mother liquor, at this time, the mother liquor contains 60% oil, which is milk-like, and after diluting the 30% oily liquid with water, carefully spray the scale insects on Milan, kumquat and cycads. After one week, most of the scale insects changed from fresh orange to shriveled state, indicating that this method has a good control effect on scale insects.

Fresh herb leaves can be made into herb leaf cakes to eat, and the method is as follows:

Ingredients: fresh herb leaves, eggs, salt, shallots, flour, baking soda, oil, chicken essence.

1. Pick the fresh herb leaves and wash them.

2. Chop and add the shallots.

3. Add the flour and eggs and stir well.

4. Add an appropriate amount of water and seasoning.

5. The flour paste should be diluted a little, so that the fried cake will be softer.

6. When the oil temperature is hot, wet a spoon and pour it into the pot, and fry about five or six Huoxiang cakes at a time.

7. Wait for one side to fry and then turn over the other side, over medium-low heat throughout the whole process, and the oil can be removed from the golden brown on both sides.

Ingredients: 1 handful of herb leaves, 3 tablespoons flour, 3 tablespoons peanut oil.

Excipients: 1 tbsp salt.

1. Wash the herb leaves and set aside.

2. Wake up for a while after the batter is lived, about 30 minutes 3. Put the washed herb leaves into the batter and turn it over, and keep stirring evenly 4. Pour oil into the pot, and put the Huoxiang leaves with the batter in the hot oil.

5. Fry it for two years until it is slightly yellow.

6. Fried herb leaves.

You can also wash the herb leaves, chop them and beat 2 eggs, stir well, then heat the oil, pour the oil into the hot and stir-fry, fry it and eat it.

Eat as much as you want.

Dosage.

Internal: decoction, 5-10g. Double the freshness.

Precautions. It is not suitable to fry for a long time, and those who are deficient in yin and fire are forbidden to take it.

Ingredients: 1 handful of herb leaves, 3 tablespoons flour, 3 tablespoons peanut oil.

Excipients: 1 tbsp salt.

1. Wash the herb leaves and set aside.

2. Wake up for a while after the batter is lived, and you can <> it in about 30 minutes

3. Put the washed herb leaves into the batter and turn them over, and keep stirring to <> evenly

4. Pour oil into a pot and heat the oil and add the herb leaves with batter.

5. Fry it for two years until it is slightly yellow.

6. Fried herb leaves.

Scrambled eggs with herb leaves:

1. Fresh scrambled eggs with herbs are particularly delicious, you need to prepare 200 grams of herbs leaves, four eggs, edible salt, cooking wine and edible oil.

2. After washing the prepared herb leaves, remove the water, then cut them into segments, knock the eggs into a bowl, add a small amount of cooking wine, mix well with chopsticks, and beat into egg liquid.

3. After putting oil in the wok and heating it, pour the egg liquid into the pot, quickly stir-fry it into eggs, fry it into lumps, and then put the prepared herb leaves into the pot, then put a small amount of edible salt, and fry it directly out of the pot and put it in the pot.

Chilled herb leaves:

1. Fresh Huoxiang leaves can also be made into cold dishes for people to eat, and 500 grams of fresh Huoxiang leaves, a head of garlic, balsamic vinegar, light soy sauce, sesame oil and edible salt, as well as chicken essence, should be prepared in moderation.

2. After cleaning the fresh herb leaves, wash them with water, then put water in the pot, add a small amount of edible salt, heat and boil, then blanch the herb liquid in boiling water for two minutes, and cut them into segments after taking them out.

3. Peel the garlic and make garlic paste, put it in the blanched Huoxiang Yezhuang, then put in light soy sauce, balsamic vinegar and edible salt, and finally add chicken essence and sesame oil to taste, mix well and put it on a plate to eat.

Huoxiang leaves are a common Chinese herbal medicine, which not only has the effect of clearing heat and detoxifying, but can also be used to cook vegetables, with a fragrant and delicious taste. Here are a few ways to cook the leaves so you can enjoy the delicious taste of the herbs.

First, make a green vegetable soup with herb leaves. Prepare ingredients such as herb leaves, tofu, carrots, tomatoes, salt, etc. First, cut the tofu into small pieces, the carrots into small cubes, and the tomatoes into cubes for later use.

Wash the herb leaves and set aside. Add an appropriate amount of water to the pot, add tofu and carrots, bring to a boil, add tomato cubes and herb leaves, and cook until the paste is thick. Add salt to taste and serve.

Secondly, you can also use the herb leaves to make egg fried rice. Prepare eggs, rice, chopped green onions, minced garlic, salt, pepper and herb leaves. Add an appropriate amount of oil to the pot, add chopped green onion and minced garlic and stir-fry until fragrant, add egg liquid and fry until eight ripe, add Huoxiang leaves to continue stir-frying, add rice and stir-fry well, and finally add salt and pepper to taste.

At the same time, the leaves can also be used to make fried dumplings. Prepare the fried dumpling wrappers, minced pork, minced ginger, chopped green onion, salt, chicken essence and herb leaves. Add minced ginger, chopped green onion, salt and chicken essence to the pork filling, mix well, put it in the fried dumpling wrapper and wrap it, heat the pan with cold oil Lu Ran, put the fried dumplings into the pan and fry them until golden brown on both sides, add an appropriate amount of water, cover the pot and cook until the water is completely dry and can be eaten.

The above are several ways to cook the herb leaves, and different methods can make the flavor of the herb leaves richer. When cooking, it is necessary to pay attention to the fact that there should not be too many herb leaves, otherwise it will affect the taste of the dish.