Perilla frutescens, a beautiful name, about its origin and efficacy.

Perilla frutescens is a plant, and its plant meaning is: beautiful hope. Originally from China, it is mainly distributed in India, Myanmar, Japan, North Korea, South Korea, Indonesia, Russia and other countries. There are wild species and cultivated species in North China, Central China, South China, Southwest China and Taiwan Province Province of China. The leaves of perilla frutescens are edible, especially in Wuchuan, Zhanjiang, south of China, and are often used as seasoning. Its leaves can be used for cooking.

There is a story about perilla. Legend has it that Hua Tuo took his disciples to the wine shop in the town for a drink on the Double Ninth Festival. I saw some teenagers eating crabs in the competition. Hua tuo thought that crabs were cold, and if they ate too much, they would get sick. Then I went up to persuade him. However, the teenager did not listen, satirizing Hua Tuo's greedy eyes. Hua tuo turned to ask the restaurant owner not to sell crabs to teenagers again, for fear of causing a big accident. When the boss didn't listen, Hua Tuo had no choice but to sit down and eat his own wine.

In this way, after an hour, the teenagers suddenly rolled on the ground with sweat on their foreheads and cried their stomachs. The hotel owner was frightened and asked why. The teenager suspected that the crab was poisonous and asked the boss to find a doctor. Hua Tuo took the initiative to stand up and said that he was a doctor and could cure the disease, but asked the teenagers to respect the old man and listen to his advice in the future. The boy was in great pain and immediately agreed. Hua tuo asked the teenagers to wait for a while and go out to get the medicine by themselves. The apprentice quickly followed up and asked, "Master, I can go back to the pharmacy to get the medicine." Hua Tuo said no, there is one outside the restaurant. After that, he went to the door, picked some purple clover and asked the boss to make soup for the teenagers. After taking it, the teenagers immediately stopped feeling stomachache, thanked Hua Tuo again and again and went home.

The restaurant owner also thanked Hua Tuo again and again. When the teenagers got home, they all told their neighbors about Hua Tuo's superb medical skills.

Out of the hotel, the apprentice was puzzled and asked, "teacher, you have never treated a disease with Arnebia euchroma." How do you know that Arnebia euchroma can cure the disease of eating crab poisoning? In which book was this written? " Hua Tuo said, "It's not mentioned in the book. Have you forgotten? Not long ago, didn't we see otters eating Lithospermum leaves to cure diseases? "

The apprentice immediately recalled that one summer, Hua Tuo took his apprentice to a river to collect medicine. I saw an otter catch a big fish in the water. I ate it all at once. Because of eating too much, the otter was very uncomfortable and kept rolling. Later, I saw the otter climb to the edge of a Arnebia euchroma field on the shore, ate some Arnebia euchroma leaves, climbed several times, bounced back to the river, and soon swam comfortably. Seeing this scene, the apprentice just found it interesting, but Hua Tuo kept it in mind.

Hua Tuo said to his disciples, "Fish is cool and Lithospermum is warm. Now the crabs eaten by teenagers are also cold. I used Lithospermum to detoxify, which I learned from otters. " After that, Hua Tuo made the stems and leaves of Arnebia euchroma into pills and powder. In the treatment of diseases, it is found that the medicine also has the function of dispersing exterior, strengthening spleen and dispersing lung, benefiting qi and resolving phlegm, and relieving cough. Because this herb is purple, it is very comfortable to eat in the stomach. So Hua Tuo named him Zi Shu. Later people called it "perilla".

Perilla frutescens, alias: Perilla frutescens, Perilla frutescens, Perilla frutescens, Perilla frutescens, Perilla frutescens, Perilla frutescens, Perilla frutescens, Polygonum cuspidatum, Perilla frutescens; Millet belongs to Labiatae, and the plant itself has a special fragrance. Su Ye was first recorded in the book Bielu, a famous doctor in the Northern and Southern Dynasties, and was used by doctors in past dynasties. Li Shizhen said, "Perilla frutescens needs medicine in modern times. Its leaves are pungent, purple and bloody. " Perilla leaves can disperse cold and have strong sweating ability. For exogenous wind-cold symptoms, such as aversion to cold, fever, anhidrosis, etc., it is often combined with ginger. For exterior syndrome of qi stagnation, it can be combined with Cyperus rotundus and Chenpi.

Several edible methods of perilla frutescens are introduced. Perilla frutescens is not only delicious, but also healthy.

1, fried cucumber with perilla:

Ingredients: 500g cucumber, 2 perilla, appropriate amount of salad oil, appropriate amount of salt, 2 garlic, 3 millet peppers and appropriate amount of soy sauce.

Steps:

① Chop perilla, garlic and millet pepper for later use.

② Wash cucumber and cut into 8mm thick slices.

(3) Heat oil in a pan, put cucumber piece by piece, and fry until both sides are slightly yellow.

(4) Scoop the fried cucumber for later use.

⑤ Take another wok and add garlic, perilla and millet pepper to stir-fry until fragrant.

6. Pour in cucumber and stir well. Season with salt and oyster sauce.

Efficacy: lowering blood sugar, blood pressure, blood lipid, nourishing heart, preventing stroke, nourishing liver and softening blood vessels.

2, perilla spicy fish

Ingredients: crucian carp 1, egg 1, perilla 50g, cold rice noodles 50g, salad oil, salt and ginger.

Exercise:

(1) Clean the fish, remove the meat on both sides of the fish, and cut the fish bones into pieces.

② Slice the sliced fish into fillets, and catch them evenly with eggs and salt.

③ Slice vermicelli and wash perilla for later use.

(4) Stir-fry ginger slices with oil in a hot pot, and pour the fragrant fish material into the pot to stir fry.

⑤ Fry the fish head and bones together in a pot.

⑥ Add two bowls of water and boil until the fish soup is thick. When the fish soup is thick, add perilla, and then add vermicelli in turn until the vermicelli is soft. Put the fish pieces in one by one and serve.

⑦ Heat some hot oil from another pot and pour it on the fish.

Efficacy: improving eyesight, resisting aging, softening blood vessels, preventing cancer, strengthening brain, nourishing liver, promoting lactation and beauty beauty.

Perilla frutescens is a pungent taste. Anyone suffering from wind-heat cold (severe fever, chills, sweating, thirst, etc.). ) it is not suitable for taking, especially for those who are hot. It is also not suitable for those who are weak in qi deficiency, often catch a cold, have a fever and sweat. Long-term use of perilla, people with spleen and stomach deficiency and cold will have diarrhea symptoms, and friends with qi deficiency and yin deficiency can't eat perilla. Diabetic patients also need to use it with caution.

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