Houttuynia cordata grows in wet places or beside mountain streams. It can be found in wet places such as fields, roadsides and under garden trees. It grows in large areas. Houttuynia cordata is widely seen in the south of China. What are the functions and functions of Houttuynia cordata? What are the edible methods of Houttuynia cordata?
What are the functions of Houttuynia cordata
Houttuynia cordata is the dried water part of Houttuynia cordata, a perennial herb of sanbaicao family. Its tender stems and leaves can be fried, mixed or used as soup. The cold side ear root is a traditional folk delicacy. Because of the fishy smell, it is named Houttuynia cordata by Goujian. So, do you know what effect Houttuynia cordata has?
Modern research shows that the specific odor is mainly from Houttuynia cordata essential oil, an effective component - Houttuynia cordata element (decyl acetaldehyde). Cordycepin is the main antibacterial component of Houttuynia cordata, which has obvious inhibitory effect on Catacoccus, influenza bacillus, pneumococcus, Staphylococcus aureus and so on.
Houttuynia cordata Thunb also contains quercetin and other effective ingredients, which has antiviral and diuretic effects.
Clinical practice has proved that Houttuynia cordata has a good effect on upper respiratory tract infection, bronchitis, pneumonia, chronic tracheitis, chronic cervicitis, pertussis, etc., and also has a certain effect on acute conjunctivitis, urinary tract infection, etc.
4. Enhance immunity
Houttuynia cordata can also enhance the immune function of the body, increase the phagocytic capacity of white blood cells, and has the functions of analgesia, antitussive, hemostasis, promoting tissue regeneration, expanding capillaries, increasing blood flow, etc.
The edible method of Houttuynia cordata
In Xishuangbanna, Houttuynia cordata is a kind of common wild vegetable. Most local residents like to eat it. There are several common ways to eat it:
The first is to remove the hairy roots from the nodes of the underground stems of Houttuynia cordata, wash them and cut them into 2-3cm segments (or add the tender leaves into them), and then add vinegar, soy sauce, chili powder, monosodium glutamate and other seasonings to eat raw and cold, crisp and refreshing, but with a strong fishy smell;
The second is to boil, fry, stir fry or stew the underground stems together with the tender stems and leaves, which is fragrant and pleasant with a slightly fishy taste;
Third, pickled and processed into pickled vegetables, which are sour, fragrant, crisp and appetizing.