Te Gu Cao is a commonly used Chinese medicinal herb that promotes blood circulation and relieves pain. The medicinal part of the plant is the whole herb. It has excellent effects in reducing swelling, relieving pain, promoting blood circulation, and dispersing blood stasis. Let's learn about the benefits, effects, and methods of consuming Te Gu Cao together!
【Benefits and Effects of Te Gu Cao】
1. Dispels wind and dampness
It is used for rheumatic pain in muscles and bones. It can be used together with Fang Feng, Hai Feng Teng, Dang Gui, and Shan Jia Zhu.
If there is eczema in the scrotum, it can be steamed and washed with Chuan Jiao, Fang Feng, Ai Ye, and Gan Cao. For athlete's foot itching, it can be soaked and washed with Jing Jie, Fang Feng, and Lang Du.
2. Promotes blood circulation and relieves pain
It is used for bruises and swollen wounds. It can be used alone by boiling and washing the affected area, or combined with Ru Xiang, Mo Yao, and Su Mu to treat bruises and swelling. It can also be combined with Jin Yin Hua, Pu Gong Ying, and Ye Ju Hua to treat wounds and swelling. In addition, it can also be used for the treatment of accumulation and difficult childbirth.
3. Relaxes tendons and activates collaterals
Te Gu Cao has the effect of relaxing tendons and activating collaterals because it has a warm and dispersing effect on the liver meridian, and the liver governs the tendons. Therefore, Te Gu Cao can be used to treat conditions where external wind and cold invade, causing contraction and stiffness of the limbs and tendons, and difficulty in movement. It can be used to dispel wind, disperse cold, relax tendons, and activate collaterals.
【Methods of Consuming Te Gu Cao】
Method 1: Stewed Beef with Te Gu Cao
Ingredients: 20g Te Gu Cao, 500g beef, 10g cooking wine, 5g ginger, 10g spring onion, 3g salt, 3g chicken essence, 3g pepper powder, 30g chicken oil.
Instructions: Wash the Te Gu Cao and put it in a gauze bag. Put it in a stewing pot with beef, cooking wine, ginger, and spring onion. Bring to a boil over high heat, then simmer for 45 minutes over low heat. Add salt, chicken essence, chicken oil, and pepper powder to serve.
Effects: Dispels wind and dampness, nourishes qi and blood. Suitable for rheumatic pain, numbness in limbs, and weak lower back and knees.
Method 2: Steamed Mandarin Fish with Te Gu Cao
Ingredients: 20g Te Gu Cao, 500g Mandarin fish, suitable amount of seasoning.
Instructions: Boil and filter the Te Gu Cao to collect the medicinal liquid. Marinate the Mandarin fish with seasoning for 30 minutes. Put the fish in a steaming dish, add the medicinal liquid, chicken oil, and pepper powder, then steam for 9 minutes.
Effects: Dispels wind and dampness, strengthens tendons and bones. Suitable for rheumatic pain, weak lower back and knees.
