The cooking of cocklebur

Concocted

1, Xanthium: Take the original herbs, remove impurities. When used to smash.

2, fried cocklebur fruit: Take Xanthium, set the container preheated frying, with medium heat, fry the surface deep yellow thorns, when the internal light yellow out, let cool, grind acupuncture, sieve net. When used to smash.

Finished product shape:

1, Xanthium: spindle-shaped or oval. The surface is yellow-brown or yellow-green, and all have barbs. Body light and strong. After breaking, there are double-hearted, yellow and white meat, oily, slightly bitter taste, sticky and brittle, slightly scented. After thorns are crushed (or chopped) in pieces or cakes.

2, fried cocklebur surface yellow

Cannon production:

1, Xanthium: spicy, bitter, warm, toxic. By the lungs. With scattered wind dehumidification, Tongtong pain relief function. Raw Xanthium has strong antipruritic properties. Commonly used in pruritus and other skin diseases.

Biyuan headache, rheumatic pain. After frying, the quality of the cake is crisp, and it is easy to decoct and fry the active ingredients.


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