Usually we only know cherry blossoms, but we don't know that cherry blossoms also have particularly obvious medicinal value.
As a traditional Chinese medicine, cherry blossoms have the functions of relieving cough and asthma, dispersing lung and moistening intestines, and relieving alcoholism. In recent years, modern medicine has proved that cherry trees are rich in vitamins A, B and E in addition to traditional medical records. Cherry leaf enzymes and cherry phlogiston contained in cherry leaves, cherry leaf stems, cherry peels and cherry roots can inhibit malignant tumors.
Organic components in cherry blossoms have a beauty beauty effect on women. Long-term use of cherry blossom dressing will make women's skin more delicate, shrink pores, balance oil, rejuvenate skin and enhance skin color.
There are also many stresses on eating cherry blossoms, such as "salted cherry blossoms", which need to be picked, dried and then soaked in salt and a little plum vinegar. At this time, cherry blossoms will give off a fresh fragrance, which is not strong or light, and the fragrance is pleasant.
Exercise:
1. Choose cherry blossoms in full bloom, simply wash them with water to absorb water, and then let them dry in the shade.
2. put it in a fresh-keeping box, and each layer of petals should not overlap.
3. Paint flowers with salt, sea salt and table salt. Usually, 20% of the weight of cherry blossoms is the weight of salt, which can be adjusted according to the quantity and quantity to ensure that each flower is sprinkled with salt.
4. press a heavy object, not too heavy. General square glass ornaments, about 5mm thick, are wrapped in fresh-keeping bags, covered and marinated in the shade for 2 days.
5. Pour out the seeping water, remove the water from the cherry blossoms, then arrange them neatly and evenly, pour plum vinegar, recompact and dry in the shade for at least three days.
6. Pour out the juice, put it in a drying pot and put it in the dark, and you can eat it.
How to eat:
Salted cherry blossoms can be used as pickles with rice or as cherry blossom tea. Boiling salted cherry blossoms in boiling water makes them pale and transparent, but they bloom impressively. In the teacup, there is a faint green.