Garlic Houttuynia cordata
Overview
Houttuynia cordata is a perennial herbaceous plant with young leaves and stems from the Saraceae family. The whole plant has a fishy smell and can be fried, eaten cold or made into soup. Therapeutic effects of Houttuynia cordata: Houttuynia cordata is pungent and slightly cold, and returns to the lung meridian; it has the effects of clearing away heat and detoxification, eliminating carbuncles and pus, diuresis and swelling, and relieving stranguria; it is mainly used to treat tonsillitis, lung abscess, urinary tract infection, asthma and cough due to lung heat, malaria, edema, carbuncle sores, hot stranguria, eczema, prolapse and other diseases. It can be eaten by the general population. 1. Suitable for patients with influenza, frequent constipation, dampness and heat in the spleen and stomach, abdominal distension, nausea and vomiting, and no desire to eat; 2. However, those with a weak and cold constitution and those with boils and swellings that are yin and cold without redness, swelling, heat and pain should not take it. The taste is so pink that I didn’t expect it to be chewy
Tags
Ingredients
Steps
-
Home-grown Houttuynia cordata
-
Pull out the old ones, wash them off
-
Cut into pieces and smash the garlic. Because I don’t have enough garlic at home, you can add more garlic if you like
-
Heat the oil and fry the garlic oil over medium heat
-
Add Houttuynia Cordata and stir-fry quickly over high heat. Add appropriate amount of salt. Stir-fry for 2 minutes. Add appropriate amount of mushroom essence and serve
