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新鮮的蒲公英怎么吃,蒲公英的三大食療方

綠色飲(yin)食在行(xing)動 2023-04-28 12:17:35

新鮮的蒲公(gong)英怎么吃,蒲公(gong)英的三大食(shi)療方

蒲公(gong)(gong)英屬于(yu)藥食兩(liang)用的食物(wu),最常被用來(lai)泡水代茶飲(yin),具有清火降熱的功效(xiao)。那(nei)么新(xin)鮮的蒲公(gong)(gong)英怎么吃呢?下面(mian)就簡單(dan)介紹蒲公(gong)(gong)英的三大食療方。

新鮮的蒲公英怎么吃

1、涼拌蒲公英

食材:新(xin)鮮蒲(pu)公(gong)英(ying)、少(shao)許食用鹽、生(sheng)抽、蒜、香(xiang)醋、香(xiang)油

做法:新鮮蒲(pu)公(gong)英焯(zhuo)水(shui),切(qie)段,根據個人口味加入少許(xu)調味品攪(jiao)拌均勻即可食用。

功(gong)(gong)效:具有清熱解毒、消腫散結(jie)、利濕退黃的(de)功(gong)(gong)效,可有效緩(huan)解陰(yin)虛火旺所致(zhi)的(de)尿(niao)痛、尿(niao)黃等(deng)癥。

2、蒲公英煎雞蛋

食材(cai):蒲公英、雞蛋、少(shao)許食用油、食用鹽

做(zuo)法:新鮮蒲公英焯水,切碎,打入(ru)(ru)雞(ji)蛋(dan)攪拌均勻,鍋中放(fang)入(ru)(ru)少(shao)許食用油,加熱,倒入(ru)(ru)蛋(dan)液煎熟即可食用。

功效(xiao)(xiao):具有滋陰潤燥、養血發胎(tai)的(de)作(zuo)用,可有效(xiao)(xiao)緩(huan)解風(feng)熱所致(zhi)的(de)煩(fan)躁不安、咽喉腫痛(tong)、胎(tai)動不安等癥(zheng)。

3、蒲公英豬肉餡餃子

食材:蒲公英、五花肉、少許調(diao)味品、餃(jiao)子皮

做法(fa):新鮮蒲公英(ying)焯水,與五花(hua)肉(rou)剁成餡(xian),加入少(shao)許調味品調味,包成餃子,大火煮(zhu)熟即(ji)可。

功效:具有清熱解毒、去(qu)火(huo)消炎、利尿止瀉的作用,能夠為身體(ti)補(bu)充日常(chang)所需的能量。

蒲公英的(de)食(shi)用方(fang)法(fa)

薄公(gong)(gong)(gong)(gong)(gong)英(ying)(ying)(ying)(ying)(ying) 蒲(pu)(pu)(pu)(pu)公(gong)(gong)(gong)(gong)(gong)英(ying)(ying)(ying)(ying)(ying)的(de)(de)(de)別名為“婆(po)婆(po)丁(ding)”“黃花苗”等。屬于菊科多年生(sheng)草(cao)本植物。蒲(pu)(pu)(pu)(pu)公(gong)(gong)(gong)(gong)(gong)英(ying)(ying)(ying)(ying)(ying)分(fen)布廣泛,東北、華(hua)北、西(xi)北、西(xi)南、華(hua)中等各省(sheng)區均有生(sheng)長。特別是(shi)在華(hua)北、華(hua)中各省(sheng)的(de)(de)(de)春、夏、秋三季,長勢(shi)很(hen)好。從分(fen)布地(di)區看,可(ke)(ke)(ke)知蒲(pu)(pu)(pu)(pu)公(gong)(gong)(gong)(gong)(gong)英(ying)(ying)(ying)(ying)(ying)的(de)(de)(de)適應(ying)性很(hen)強,對土質要求不高,在山(shan)野、坡地(di)路旁均能生(sheng)長,在零散肥(fei)沃的(de)(de)(de)地(di)界、地(di)頭、田間長勢(shi)更(geng)好。 蒲(pu)(pu)(pu)(pu)公(gong)(gong)(gong)(gong)(gong)英(ying)(ying)(ying)(ying)(ying)營(ying)養(yang)成(cheng)分(fen)豐富,既可(ke)(ke)(ke)食(shi)用(yong)(yong),又可(ke)(ke)(ke)入藥。每年五六(liu)月份,可(ke)(ke)(ke)采摘蒲(pu)(pu)(pu)(pu)公(gong)(gong)(gong)(gong)(gong)英(ying)(ying)(ying)(ying)(ying)的(de)(de)(de)嫩葉(xie)(xie)作(zuo)為炒(chao)食(shi)。 蒲(pu)(pu)(pu)(pu)公(gong)(gong)(gong)(gong)(gong)英(ying)(ying)(ying)(ying)(ying)的(de)(de)(de)幾種食(shi)用(yong)(yong)方法 蒲(pu)(pu)(pu)(pu)公(gong)(gong)(gong)(gong)(gong)英(ying)(ying)(ying)(ying)(ying)營(ying)養(yang)豐富,藥食(shi)兼用(yong)(yong)歷史非常悠久。《本草(cao)綱目》記載(zai)吃(chi)蒲(pu)(pu)(pu)(pu)公(gong)(gong)(gong)(gong)(gong)英(ying)(ying)(ying)(ying)(ying)“烏須發,壯筋骨”。近代研究證(zheng)明(ming)蒲(pu)(pu)(pu)(pu)公(gong)(gong)(gong)(gong)(gong)英(ying)(ying)(ying)(ying)(ying)有抗(kang)癌(ai)作(zuo)用(yong)(yong)。蒲(pu)(pu)(pu)(pu)公(gong)(gong)(gong)(gong)(gong)英(ying)(ying)(ying)(ying)(ying)可(ke)(ke)(ke)生(sheng)吃(chi)、炒(chao)食(shi)、做湯(tang)、熗拌(ban)、風(feng)味(wei)(wei)獨特。 生(sheng)吃(chi):將(jiang)蒲(pu)(pu)(pu)(pu)公(gong)(gong)(gong)(gong)(gong)英(ying)(ying)(ying)(ying)(ying)鮮嫩莖葉(xie)(xie)洗凈(jing)、瀝千蘸(zhan)醬,略有苦味(wei)(wei),味(wei)(wei)鮮美清香且爽口(kou)。 涼拌(ban):洗凈(jing)的(de)(de)(de)蒲(pu)(pu)(pu)(pu)公(gong)(gong)(gong)(gong)(gong)英(ying)(ying)(ying)(ying)(ying)用(yong)(yong)沸(fei)水(shui)焯1分(fen)鐘(zhong),瀝出,用(yong)(yong)冷水(shui)沖一下。佐(zuo)以辣椒油、味(wei)(wei)素、鹽、香油、醋、蒜泥等,也可(ke)(ke)(ke)根據自己口(kou)味(wei)(wei)拌(ban)成(cheng)風(feng)味(wei)(wei)各異(yi)的(de)(de)(de)小萊。 做餡:將(jiang)蒲(pu)(pu)(pu)(pu)公(gong)(gong)(gong)(gong)(gong)英(ying)(ying)(ying)(ying)(ying)嫩莖葉(xie)(xie)洗凈(jing)水(shui)焯后,稍攥、剁碎,加(jia)佐(zuo)料調(diao)成(cheng)餡(也可(ke)(ke)(ke)加(jia)肉)包餃子或(huo)包子。 食(shi)療(liao):①蒲(pu)(pu)(pu)(pu)公(gong)(gong)(gong)(gong)(gong)英(ying)(ying)(ying)(ying)(ying)粥:蒲(pu)(pu)(pu)(pu)公(gong)(gong)(gong)(gong)(gong)英(ying)(ying)(ying)(ying)(ying)30克(ke)(ke),粳米100克(ke)(ke),煮成(cheng)粥,可(ke)(ke)(ke)清熱解毒,消腫散結;②蒲(pu)(pu)(pu)(pu)公(gong)(gong)(gong)(gong)(gong)英(ying)(ying)(ying)(ying)(ying)茵陳紅棗湯(tang):蒲(pu)(pu)(pu)(pu)公(gong)(gong)(gong)(gong)(gong)英(ying)(ying)(ying)(ying)(ying)50克(ke)(ke),茵陳50克(ke)(ke),大棗10枚(mei),白糖50 克(ke)(ke),制成(cheng)湯(tang),是(shi)治(zhi)療(liao)急性黃疸型肝(gan)炎的(de)(de)(de)上等輔(fu)療(liao)藥物;③蒲(pu)(pu)(pu)(pu)公(gong)(gong)(gong)(gong)(gong)英(ying)(ying)(ying)(ying)(ying)桔(jie)梗湯(tang):蒲(pu)(pu)(pu)(pu)公(gong)(gong)(gong)(gong)(gong)英(ying)(ying)(ying)(ying)(ying)60克(ke)(ke),桔(jie)梗10克(ke)(ke),白糖少許,一起煎成(cheng)湯(tang),對癰有一定(ding)療(liao)效(xiao);④蒲(pu)(pu)(pu)(pu)公(gong)(gong)(gong)(gong)(gong)英(ying)(ying)(ying)(ying)(ying)玉(yu)米湯(tang):蒲(pu)(pu)(pu)(pu)公(gong)(gong)(gong)(gong)(gong)英(ying)(ying)(ying)(ying)(ying)60克(ke)(ke),玉(yu)米蕊60克(ke)(ke),加(jia)水(shui)濃縮(suo)煎服或(huo)代茶(cha)飲,用(yong)(yong)于治(zhi)療(liao)熱淋(lin),小便(bian)短赤。

蒲公英的功效(xiao)和最簡單的食用(yong)方法,一(yi)學就會,簡單又美味!

農村常見的這種野菜,不僅營養豐富,還有很多功效,這種野菜就是婆婆丁,又名黃花地丁,學名蒲公英。
說道蒲公英大家一定不會陌生,特別是最近幾年人們對于 養生 的注重,這種純綠色的野菜很受人們的喜愛。
蒲公英其實不僅僅是一種野菜,它還是一種很好中藥材呢。蒲公英有清熱解毒的作用,對于熱毒證等都有好的效果,治肝胃氣痛,新久風痹,吐血咯血,月經不調,赤白帶下,痢疾,乳癰,腫毒,可以清肝熱,以及一些感染等。
民間常用,蒲公英30克,豬肚1個,洗凈加水燉爛,分兩次食用,來治療慢性胃炎。近幾年蒲公英的人工栽培也正在悄然興起,最主要的就是看到了其中的商機。
今天木木教大家蒲公英最簡單的食用方法,營養又美味。蒲公英有著藥草皇后的稱呼,說明人嗎還是很認同它的價值的。
把采摘好的蒲公英,摘干凈,之后清洗干凈。木木把洗凈好的蒲公英挑了幾顆嫩的拌著吃,剩下的就可以制作茶葉了。

特別說明的是蒲公英是有苦味的,但是春天的蒲公英苦味比較淡,是比較好吃的,特別是涼拌,是一道很好的美味!

現在我們來看一下涼拌蒲公英的制作過程。
把洗凈的蒲公英放在碗中,然后鍋中放入油,加上蔥花爆香,喜歡吃辣的朋友,可以加入辣椒。
之后把(ba)蒲公英放(fang)入(ru)鍋中,加入(ru)少量的食鹽,味(wei)(wei)極鮮,耗油即可(ke),簡單又美味(wei)(wei)的涼(liang)拌(ban)蒲公英就(jiu)制作(zuo)完成了。

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