Many people adjust the amount of suzi in their daily life, because you have to know that suzi is a traditional Chinese medicine. But more people will use it as a food therapy method. Suzi can be made into pickles or eaten cold in daily life, and the method of making it is also very simple. The main effect of suzi is to dispel wind and heat, which is for dizziness and fever caused by common cold due to wind-cold.

Dish taste: slightly spicy

Main technique: mix

Time required: ten minutes

Difficulty of making: easy

Cookware used: cooking pot

Nutritional analysis

Suzi leaves can disperse exterior cold and have strong diaphoresis, used for exterior cold symptoms, such as aversion to cold, fever, and no sweat. It is often used with ginger; if the symptoms are accompanied by Qi stagnation, it can be used with cyperus rotundus and tangerine peel. Suzi leaves are used for Qi stagnation in the spleen and stomach, chest stuffiness, nausea, and can be applied regardless of whether there are exterior symptoms. It is used for its action of promoting Qi and relaxing the bowels, and is often used in combination with hoelen in clinical practice. In addition, this product can promote Qi and calm the fetus, often used with amomum villosum and tangerine peel to treat morning sickness and不安 during pregnancy. Suzi is acrid and warm, can relieve the toxicity of fish and crabs, and after being poisoned by fish and crabs, it can be taken alone or with ginger.

Ingredients list

Suzi leaves in appropriate amount

Minced garlic in appropriate amount

Sugar in appropriate amount

Light soy sauce in appropriate amount

Dark soy sauce in appropriate amount

Soy sauce in appropriate amount

Method

1. The suzi leaves picked from the ground, if they are this big, they need to be pinched off the tips, or they will taste tough.

2. After the water boils, blanch the cleaned suzi leaves, remove them, rinse with cold water, and squeeze out the moisture.

3. Place the dried suzi leaves in a bowl for later use.

4. Add minced garlic, a little sugar, light soy sauce, dark soy sauce, and soy sauce, all in small amounts. Mix well, the taste is very authentic, just like the old taste.