Bai Bu, also known as upright Bai Bu, is a medicinal plant. It is harvested in spring and autumn, the roots are removed, washed, and blanched or steamed until there is no white core. Then they are taken out and dried. Bai Bu not only has high medicinal value, but also high culinary value. So, what are the ways to eat Bai Bu and what are its benefits?
1. Bai Bu wine
Recipe: 100g Bai Bu, 1000ml white wine.
Method: Slice the Bai Bu, lightly stir-fry it, then put it in a container with the white wine, seal it, soak for 7 days, and filter to remove impurities.
Usage: Oral. Take 10-30ml each time, 2 times a day, or drink as desired.
Effects: Moistens the lungs, relieves cough, and kills parasites.
Indications: Pulmonary tuberculosis, whooping cough, bronchitis, etc.
Source: "Compilation of Medicinal Wines"
2. Bai Bu root soup
Composition: 1/2 jin Bai Bu root, 1/2 jin ginger, 3 liang Xixin, 3 liang Gancao, 1 liang Beimu, 1 liang Baizhu, 1 liang Wuweizi, 4 liang Guixin, 6 liang Mahuang.
Usage: Boil 2 liters of water and reduce to 3 liters. Remove the residue and divide into 3 servings.
Indications: Coughing day and night, protruding eyes.
Source: "Qianjin" Volume 18.
3. Bai Bu and Wumei soup
Ingredients: 15g Bai Bu, 30g Wumei, appropriate amount of white sugar.
Method: Boil Bai Bu and Wumei with an appropriate amount of water. After boiling, remove the residue and take the juice. Add an appropriate amount of white sugar and boil.
Consumption: Drink it while hot, take it in 2-3 servings, once a day, for 3-5 days.
Effects: Clears heat, eliminates dampness, and kills parasites. Indicated for damp-heat type trichomonas vaginitis with thick yellow discharge and strong itching.
