Chinese herbal medicine "Ejiao Ban" is the whole herb of the Umbelliferae plant Ligusticum sinense Oliv. It has the effects of dispersing wind and promoting lung function, regulating qi and relieving pain, promoting digestion and invigorating the spleen, promoting blood circulation and regulating menstruation, and removing dampness and detoxification. Below, we recommend a recipe for cold mixed "Ejiao Ban"!
【Effects and Functions of "Ejiao Ban"】
"Ejiao Ban" has the effects of dispersing wind and promoting lung function, regulating qi and relieving pain, promoting digestion and invigorating the spleen, promoting blood circulation and regulating menstruation, and removing dampness and detoxification. It is mainly used to treat symptoms such as cold and cough, whooping cough, headache, stomach pain, rheumatoid arthritis, and indigestion.
1. "Emei Medicinal Plants": Apply crushed "Ejiao Ban" to the wrists to treat malaria.
2. "Fujian Traditional Chinese Medicine": Strengthen the stomach and promote digestion. It is used to treat malnutrition in children.
3. "Guangxi Medicinal Plant Directory": Clear heat and relieve fever. It is used to treat bruises and scabies.
4. "Selected Traditional Chinese Medicine from Shaanxi, Gansu, Ningxia and Qinghai": Expel wind and dispel cold. It is used to treat cold and wind.
【Original Morphology of "Ejiao Ban"】
"Ejiao Ban" is a perennial herb, growing up to 2m tall. It usually has a fibrous root, occasionally a conical root. The stem is erect, striped, and covered with soft hairs, with branches in the middle and upper parts. The leaves are heteromorphic; the basal leaves have long petioles, including leaf sheaths that are 2-13cm long.
The leaflets are ternately compound, with ovate or round lobes. The lobes on both sides are inclined at the base, and the lobes at the top have a heart-shaped or wedge-shaped base, 1.5-4cm long and 1-3cm wide. The lower and middle stem leaves are ternately or pinnately divided, and the upper stem leaves are smaller, with short petioles or no petioles, and have leaf sheaths. The leaflets are pinnately divided or 3-lobed, with lanceolate lobes, and all leaf edges have serrations.
It usually does not have involucres, occasionally 1-5; the umbels have 6-15 (-30) rays, 1-4cm long; the bractlets are 1-8, shorter than the pedicels; the umbellet has 6-20 flowers, with unequal pedicels; the petals are inverted ovate, white, with a concave apex and a wedge-shaped base, and the small tongue petals are hairy on the upper surface; the styles are cylindrical at the base, with a length 2-3 times that of the base, and erect during the young fruit stage, later bending to both sides.
The mature fruit is ovoid, with linear ridges; there are 2-3 oil tubes in each ridge groove, with 4-6 conjoined oil tubes on the adaxial surface. The flowering and fruiting period is from May to October.
【Recipe for Cold Mixed "Ejiao Ban"】
Ingredients: Chili oil, minced garlic, Sichuan peppercorn oil, sesame oil, salt, vinegar, sesame, and soy sauce, all in appropriate amounts.
1. Clean the "Ejiao Ban" and bring a pot of water to a boil. Do not cover the pot with a lid, otherwise the wild vegetables will change color. After about two minutes, pinch the stem of the wild vegetables with your hand. If it is soft enough to be pinched, it is cooked. Of course, adjust the softness according to personal preference.
2. Blanch the cooked wild vegetables in cold water to remove excess moisture and sprinkle with some salt to prevent discoloration.
3. Mix the prepared seasonings with the wild vegetables.
