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Mulberry parasitism
Photo/Pharmacy Department Tan Yuanfen is in charge of pharmacists
Mulberry parasitism, also known as Broad Parasitism, Parasitic Tea, its medicinal origin was published in the "Shennong Materia Medica", named "Mulberry Parasitism", included in the upper product, is familiar to the general public to supplement the liver and kidneys, strong bones and herbs.
【Sexual Taste and Return to the Scriptures】Bitter, sweet, flat. Return to the liver and kidney meridians.
【Function and indications】Rheumatism, liver and kidney, strong muscles and bones, ann fetal yuan. It is used for rheumatic pain, weak waist and knees, weakness of muscles and bones, leakage of menstruation, blood leakage in pregnancy, fetal restlessness, dizziness.
Characteristics of mulberry parasitic drinking tablets
The skin is reddish-brown or grey-brown, with fine longitudinal stripes and small protruding brown skin holes. The cross-sectional skin is reddish brown, and the wood is lighter in color. The leaves are more curled or broken, leathery. The breath is slight and the taste is astringent.
Therapeutic and medicinal diet
Mulberry parasitic jujube (red jujube) egg tea
Ingredients: Mulberry parasitism 15 g, jujube 30 g, egg.
Method: Wash the mulberry parasitism, jujube (pitted) and eggs separately, and put them together in the pot (clay pots and casseroles are more appropriate, it is not recommended to use iron and aluminum pots), and it is advisable to add water to the eggs. Simmer for about 30 minutes to drink soup and eat eggs.
This tea drink in the mulberry parasitism and tonic qi, blood nourishment and tranquility of the jujube for use, can supplement the liver and kidneys, qi and nourish blood, for women after menstruation conditioning and drinking is especially appropriate.
About the Author
Name: Tan Yuanfen
Department: Faculty of Pharmacy
Title: Pharmacist in charge
Address: The First Affiliated Hospital of Guangzhou University of Traditional Chinese Medicine, No. 16 Airport Road, Guangzhou
Editor: Yang Yan
Review: Zheng Xiaoying, Liu Qingjun
Editor-in-charge: Feng Yin
Approved: Fang Ning