Eat spring willow

China's traditional Chinese medicine to

        Spring breeze gifts long wicker. Willow not only can eat, and have high medicinal value. Spring and summer every year can be picked. Willow taste bitter, cold, non-toxic. Has clear heat, rash, diuresis, detoxification effect, internal and used in the treatment of upper respiratory infection, bronchitis, pneumonia, cystitis, sore throat, etc. Various kinds of inflammation, external treatment for furuncle swollen, suppurative mumps, mastitis disease, etc. Practices, such as a cup of cold water, bread, steamed steamed stuffed bun, dumplings, egg, fish willow silk, etc.

        Medical records are also common occurance of willow in ancient literature, "the new materia medica", "liu head flat liver, hair (powder) hot, can can rise, disease, hair spot, cure infantile sha pox disease." "Elbow rear", "cure itching eyebrows fell: weeping willow leaves, air-dried, dao luo for at the end of each to ginger, raw in raw iron. Night tu, gradually to hand rubbing makes hot." "Holy benevolence formulae have also", "cure furuncle swollen, mastitis: willow leaves chopped, filtration, removal of residue, to concentrate syrups, standby connection."

        Now people pursue high quality life, pure natural green food is popular. Willow leaf besides Fried food, salad, soup, are often used for stuffing, steamed, Fried, etc. A bit acerbity taste slightly bitter, but very crisp, clear heat cool blood, is the fine food qushi send fire. Because of willow into the heart, spleen, liver and kidney deficiency, glove alongwith all have very good adjustment effect, it is no wonder that the tang dynasty with willow treatment of jaundice. Modern studies have also shown that fresh willow leaf 10 mg containing iodine per kg, thousands of times higher than general food.

        Willow bread economic material benefit, will wash willow and stir into the flour, but according to taste, adding suitable amount of seafood or meat, add seasoning, adjustable batter into green. Then put oil in the pot wall, affix the dough covered in oil in the pot wall, with a shovel to press it gently into the pie, after being a familiar crispy, the other side turn baked, until both sides appear attractive golden color.

        Eating the food made of willow, seems to taste the flavor of the spring. (Liang Yingchun)

The original links: http://www.cntcmvideo.com/zgzyyb/html/2013-03/29/content_71629.htm