Bai Bu, also known as Bai Bu Ke Zhi, is a medicinal plant. It is harvested in spring and autumn, the roots are removed, washed, briefly boiled or steamed until the white center is gone, then taken out and dried. Bai Bu not only has high medicinal value, but also great culinary value. So, what are the different ways to eat Bai Bu and what are its benefits?
1. Bai Bu Wine
Ingredients: 100 grams of Bai Bu, 1000 milliliters of white wine.
Method: Slice the Bai Bu thinly, stir-fry lightly, then put it in a container with the white wine. Seal the container and let it soak for 7 days. Filter out the residue.
Usage: Oral. Take 10-30 milliliters each time, 2 times a day, or drink as desired.
Benefits: Moistens the lungs and relieves cough, kills parasites.
Main uses: Pulmonary tuberculosis, whooping cough, bronchitis, etc.
Source: "Compilation of Medicinal Wines"
2. Bai Bu Root Soup
Composition: 1/2 pound of Bai Bu root, 1/2 pound of ginger, 3 liang of Xixin, 3 liang of licorice, 1 liang of Fritillaria, 1 liang of Atractylodes, 1 liang of Schisandra, 4 liang of Cinnamomum, 6 liang of Ephedra.
Method: Boil with 2 liters of water until reduced to 3 liters, remove the residue, and divide into 3 servings.
Main uses: Persistent cough that prevents sleeping at night, bulging eyes.
Source: "Qian Jin Yao Fang" Volume 18.
3. Bai Bu and Wumei Soup
Ingredients: 15 grams of Bai Bu, 30 grams of Wumei, appropriate amount of white sugar.
Method: Boil Bai Bu and Wumei with appropriate amount of water, remove the residue and take the juice, then add the appropriate amount of white sugar and boil.
Usage: Take while hot, divide into 2-3 servings, 1 dosage per day, consecutively for 3-5 days.
Benefits: Clears heat, promotes diuresis, kills parasites. Main uses: Damp-heat type trichomonas vaginitis, with thick yellow discharge and strong odor, accompanied by obvious itching.
