Ground vegetables, also known as Tianxian rice, is a combination of flour and algae, which has the effects of refreshing the heat and relieving phlegm, treating phlegm and removing visceral heat.
Ground vegetables, also known as Tianxian rice, are a combination of flour and algae.
After sunrise and invisibility, he showed up. Agaric, monkey head, and laver made it three points.
”To step vegetables, in the rain, the sun shines on the countryside.
Zhuang Qian’s grandmother Hu Aung, Xiang Xiang and her children went to hurry.
Xu Xun was harvested in a cage full of greens, and he also had enough food to eat.
“This poem comes from” Wild Vegetable Recipe “compiled by Wang Pan, a Qingqing dietetic expert.
This poem describes the scenery of growing vegetables and filling the famine.
During the famine in ancient times, the land vegetables did not know how many hardworking people had been saved. It was indeed a gift from nature.
The Qing Dynasty clinical work “Compendium of Compendium of Materia Medica” is called Gexianmi for ground vegetables, which has the effects of clearing the heat, relieving phlegm and clearing the heat of viscera.
And there are detailed prerequisites: “When it was first picked, it was like small fresh fungus, purple green, mixed with vinegar, fat and crisp, edible, native name Tianxiancai, dry name Tianxian rice, also known as Gexian rice.
Soak it in water and cook with the meat for a fungus flavor.
However, it is also clearly pointed out that this wild vegetable is cold and should not be eaten more.
“Earth vegetables contain 15 grams of protein per 100 grams, which is higher than eggs, fungus, tremella, etc., and the total amino acid content is also higher than that of fungus, monkey head, and earth vegetables are indicators of polycalcic soil.406 mg, 157 mg of phosphorus, and 290 mg of iron are all significantly higher than other algae. They are supplementary foods for children with calcium deficiency, and they are also good for iron and blood for adults.
Zizania also contains a variety of vitamins, of which vitamin C is 19 times the content of laver, and the transformation still contains trehalose, sucrose, galactose glucose, fructose, xylose, mannitol, sorbitol and other nutrients.