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The efficacy and function of longan in summer

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The efficacy and function of longan in summer

  The efficacy and function of longan - therapeutic value

  The aril (pulp) of longan, a tree plant of the Sapindaceae family. Longan is also called longan, lychee and longan. There are more than 30 varieties including tiger eye, Shikia longan and so on. It is distributed in Fujian, Taiwan, Guangdong, Guangxi, Sichuan, Guizhou, Yunnan and other places in my country. Harvest the fruits when they are mature in autumn, peel off the peel and use them fresh, or dry the fruits and peel off the arils for later use.

  [Performance] Sweet in taste and neutral in nature. It can nourish the spleen and stomach, nourish the heart and increase wisdom, nourish blood and calm the mind.

  [Reference] Including Grape Sugar, sucrose, protein, fat, vitamins B, C, phosphorus, calcium, iron, tartaric acid, adenine, choline and other ingredients.

  [Use] Used for weak spleen and stomach, loss of appetite, insufficient Qi and blood, physical weakness and fatigue; Deficiency of heart, spleen and blood, insomnia, forgetfulness, and restlessness.

  [Usage] Eat raw, decoction, make ointment, or soak in wine.

  [Note] Phlegm-fire stagnation, cough It is not suitable for those with sticky phlegm.

  [Attachment]

  1. Ginseng paste: 30g longan meat, put in a bowl, add a little sugar, steam together until thick paste. Take 2 times with boiling water.

  Originated from "Suixiju Diet Manual", it is said to be able to "replenish qi and blood and be more powerful than ginseng qi", and is used for "the old and weak", and "it is especially good for pregnant women to take it".

  2. Heart and spleen nourishing soup: 15g longan meat, 30g lotus seeds, 10 jujubes. Add appropriate amount of water, boil and drink.

  This recipe mainly uses longan meat and lotus seeds to nourish the spleen and heart and calm the mind.; Jujube also has similar effects. It is used for deficiency of the heart and spleen, loss of appetite, palpitations, and spontaneous sweating.

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