How to fry in aged water? What is the effect of Yin Chen boiling water How to boil water in Yin Chen

1. Wash 30 grams of fresh Yin Chen (10 grams of dry Yin Chen). Soak in clean water for about 10 minutes.

3. Rinse the Yin Chen with running water.

4. Pour 1000ml of water into the pot and add the in-chen.

5. Bring to a boil over high heat, turn to low heat and cook for about 15 minutes.

6. Strain out the boiled water and drink it.

Boil some water with 5 grams of Yin Chen and 3 4 jujubes each time, drink 10 20 ml at a time, drink three or four times a day, and the jaundice will go away after a few days.

1. Wash 30 grams of fresh Yin Chen (10 grams of dry Yin Chen). Soak in clean water for about 10 minutes.

3. Rinse the Yin Chen with running water.

4. Pour 1000ml of water into the pot and add the in-chen.

5. Bring to a boil over a large flame and turn to low heat and cook for about 15 minutes.

6. Strain out the boiled water and drink it.

91. Wash 30 grams of fresh Yin Chen (10 grams of dry Yin Chen).

2. Soak Yin Chen in clean water for about 10 minutes.

3. Rinse the Yin Chen with running water.

4. Pour 1000ml of water into the pot and add the in-chen.

5. Bring to a boil over high heat, turn to low heat and cook for about 15 minutes.

6. Strain out the boiled water and drink it.

1. Laxative detoxification.

Eating after boiling water can enhance the slippery and tenement of the intestines, increase the water content of the stool, and facilitate laxative; At the same time, the soluble fiber contained in Yinchen water can promote intestinal peristalsis and has a good laxative effect, which can prevent the accumulation of feces in the intestines and excrete intestinal toxins, so the consumption of Yinchen water has a good laxative and detoxification effect.

2. Choleretic and yellowing.

Yin Chen into the gallbladder meridian, boiling water to eat can enhance the efficacy and function of the gallbladder. Yinchen water also dissolves a large amount of coumarin, chlorogenic acid and caffeic acid, etc., which can promote bile secretion, accelerate the promotion of bilirubin metabolism, and is suitable for people with jaundice caused by bilirubin metabolism disorders.

3. Diuresis and swelling.

Yin Chen itself has the effect of dampness, which can promote the discharge of water, and at the same time contains a large number of metal ions, which are dissolved in large quantities after boiling water, and drinking can improve the osmotic pressure in the body, which has the effect of diluting water. At the same time, it contains a large amount of organic acids, which will also promote water excretion and have a good diuretic and swelling effect.

4. Anti-inflammatory.

Yinchen is rich in organic acids, and boiled water has a good bactericidal effect; At the same time, the abundant vitamin C contained in the water can enhance the phagocytic ability of phagocytic cells; Yin Chen also promotes water discharge and has the effect of relieving inflammation; At the same time, a large amount of volatile oil has a strong inhibitory and killing effect on some bacteria that cause ** disease, so it can be antibacterial and anti-inflammatory.

1. Wash 30 grams of fresh Yin Chen (10 grams of dry Yin Chen). Soak in clean water for about 10 minutes.

3. Rinse the Yin Chen with running water.

4. Pour 1000ml of water into the pot and add the in-chen.

5. Bring to a boil over high heat, turn to low heat and cook for about 15 minutes.

6. Strain out the boiled water and drink it.

Boil some water with 5 grams of Yin Chen plus 3 4 jujubes each time, drink 10 20 ml at a time, drink three or four times a day, and the jaundice will go away after a few days View the original post

Boil water for 15-20 minutes. Yin Chen generally uses clay pots, casseroles or stainless steel utensils to decoction, first boil with a fire, and then change to slow decoction, the length of boiling time directly affects the efficacy, Yin Chen decoction can be boiled for 15 to 20 minutes.

Artemisia sinensis: Artemisia sinensis is a semi-shrub-like herbaceous plant in the Asteraceae family, and the plant has a strong aroma. The taproot is distinctly woody, the stem is solitary or few, up to 120 cm high, reddish-brown or brown, the basal leaves are densely grown, often rosette-shaped; Leaves ovate or ovate-elliptic, bipolar (parasitic and to three) pinnate fully lobed, lobes on each side, small lobes narrowly linear or narrowly linear-lanceolate, usually finely straight, capitate inflorescence ovate, with short peduncle and linear small bracts, total bracts grassy, ovate or elliptic, dorsal pale yellow, with green midribs, inflorescences small, convex; The corolla is slender, protruding from the outside of the corolla, the corolla is tubular, the anthers are linear, triangular, and the achenes are oblong or ovate-shaped.

Flowering and fruiting from July to October.

It is distributed in Liaoning, Hebei, Shaanxi, Shandong, Jiangsu, Anhui, Zhejiang, Jiangxi, Fujian, Taiwan, Henan, Hubei, Hunan, Guangdong, Guangxi and Sichuan in China; It is also found in North Korea, Japan, the Philippines, Vietnam, Cambodia, Malaysia, Indonesia and Russia. It grows on the banks of rivers at low altitudes, on moist sandy areas near coasts, on roadsides and on low slopes.

Artemisia is rich in vitamins and a variety of trace elements and more than 20 kinds of amino acids required by the human body, and has a good health care function. Edible, steamed, or cold.