Konbu is a leaf-like body of kelp or a plant of the pterophyllaceae family, also known as woodhopper, goosefoot, five-palmed vegetable, etc., with good edible and medicinal value.
【Sexual Taste Returns】
Cold, salty; return to the liver, stomach, kidney meridians.
【Indications】
It has the function of soft and firm loose knots, swelling and water, moisturizing and sputum elimination, and is mainly used for the treatment of goiter, fistula, gall tumor, testicular swelling and pain, cervical lymphadenopathy, bronchitis, tuberculosis, cough, senile cataracts and other diseases.
【Usage and Dosage】
Decoction, dosage in 6 ~ 12 grams.
【Quality Appraisal】
The konbu tastes fishy and salty; curled in clumps, tangled into a handle; dark brown or greenish brown on the outside, and sticky and sticky, attached to transparent mucus; after soaking with water, it expands into a flat and long band, with a thick middle, thin edges, and wavy.
【Save】
Store in a cool, dry place.
【Health taboos】
Spleen and stomach deficiency, pregnant patients take with caution.
【Chinese medicine should be avoided】
Compatible with red dates, it has the effect of soft and firm loose knots, and is mostly used in the treatment of thyroid cancer patients.
【Medicinal Diet】
Cuisine: Japanese konbu knots
Ingredients: 200 grams of konbu knot, sugar, soy sauce, sake each appropriate amount.
Directions: 1. Wash the konbu knot, soak it in water for about 2 hours, and remove it.
2. Put the pot on the fire, bring the sugar to a boil over low heat, then add the konbu knot; cook until the soup is slightly dry, add soy sauce and sake, and boil again.
Features: This party has the effect of clearing heat and removing phlegm and lowering blood pressure.
Soup: Khumbu chicken thigh soup
Ingredients: 300 grams of chicken thighs, 80 grams of kelp, green onion, ginger, salt, condensed milk each appropriate amount.
Directions: 1. Wash the chicken and cut into large pieces; wipe the kelp with a cloth, soak it with water, cut into strips; wash and slice the ginger and green onion.
2. Soak the chicken and kelp in cool water and wash it.
3. Put the pot on the fire, put in the appropriate amount of water, add ginger, green onion, chicken, kelp, after boiling, change to medium heat and simmer for a while; season with the right amount of salt, and finally mix in the condensed milk.
Features: The taste of this side is tender and tender, and the rich iodine element can supplement the needs of the human body.
Wine: Seaweed laminale
Raw materials: 500 grams of seaweed and kelp, 1000 grams of white wine.
Directions: Place seaweed and kelp in a container, add white wine, seal, soak for a week, and drink.
Directions: 3 g 3 times daily.
Features: This formula has the effect of soft and firm loose knots, which can treat pharyngeal foreign body sensation, neck goiter or cysts and other diseases.