Cactus is a variant of the cactus Opuntia stricta. It is a spreading, fleshy shrub, 1.5-3 meters high. The upper part of the branches is broadly ovate, obovate-elliptic, or nearly circular, green to deep blue, hairless; the spines are light yellow with light brown longitudinal streaks, hard; the hooks are standing. The leaves are needle-like, green, and fall early. So, how to eat cactus to treat cough? Below is a simple understanding of this issue, hoping the following points will be helpful to everyone!

How to eat cactus to treat cough

500 grams of cactus, 30 grams of white sugar, 20 grams of pure honey, and appropriate amount of osmanthus sugar. Wash the cactus, peel and remove the spines, put it in a pot of boiling water and blanch for 1 minute, remove and cool, cut into strips and arrange on a plate. Put the white sugar and pure honey in an aluminum pot, add an appropriate amount of water, simmer over low heat to make a syrup, add osmanthus sugar and mix well, pour it over the cactus strips with a spoon.

Health care effects

Contemporary pharmacological studies show that cactus has a high and wide inhibitory effect on Staphylococcus aureus and Bacillus subtilis. In clinical medicine, it has been found that cactus has the effects of enriching the blood and vital energy and protecting wounds, so it is suitable for those with ulcer disease and bleeding. Cactus also has the effect of promoting urination and is an ideal food for people with nephritis and diabetes.

Effects of taking

Clear heat and eliminate fire, quicken the subsidence of swelling, invigorate the body and promote blood circulation, etc. It can treat wind-heat cough, hemorrhoids, lumps, breast abscess, throat pain, lung abscess, dysentery, boils, scald burns, snakebites, stomachache and ulcer, bleeding, insomnia, and other symptoms.

Health preservation

Lung diseases, throat diseases: 100 grams of young cactus, 400 grams of African clawed frog, soy sauce, salad oil, minced garlic, water pickled bean curd, carrot slices, scallions, white pepper, rice wine, special cooking oil, white sugar, cornstarch, starch, and flour, and hotpot fish with pickled vegetables as needed. Cut the African clawed frog into pieces, add appropriate soy sauce, white pepper, and rice wine, mix well, marinate for about 10 minutes. Remove the spines and skin from the cactus, cut into strips, wash with cold water to remove the sticky juice, blanch in boiling water and quickly remove and drain the water. The wok is prone to catching fire, add some oil and heat to 70 degrees, coat the African clawed frog with cornstarch, fry in the pan until the bones begin to shrink, remove and drain the oil. Leave some oil in the pan, quickly stir-fry the cactus. In another pan, fry the water pickled bean curd, minced garlic, and African clawed frog, add rice wine along the edge of the pan, add soy sauce, white pepper, and white sugar, stir-fry for a while, add scallions, carrot slices, and cactus strips, stir-fry well, pour in the hotpot fish with pickled vegetables and bring to a boil, thicken with wet starch, pour over salad oil and serve.

Blood stasis, edema: 100 grams of cactus, 2 red chili peppers, 100 grams of dried bean curd, salt, soy sauce, vinegar, white sugar, and salad oil as needed. Remove the spines and peel the cactus, blanch in boiling water, remove and cut into thin strips; cut the dried bean curd into strips and blanch in boiling water; cut the red chili peppers into strips. Put the three strips together in a bowl, add salt, soy sauce, vinegar, and white sugar and mix well, about 10 minutes later it will be flavorful, pour over salad oil, mix well and it’s done.