Siraitia grosvenorii, known as the "fairy fruit", has the effects of clearing away heat and toxic materials, resolving phlegm and relieving cough, nourishing voice and moistening lung, and removing bad breath, especially for hoarseness, dry throat and thirst caused by excessive alcohol and tobacco. And improve diabetes. It can protect the throat and treat hoarseness, cough discomfort and sore throat caused by wind-heat invading the lungs. Can be used for treating lung fire, dry cough, sore throat, aphonia, intestinal dryness, constipation, etc.

How to eat: Houttuynia cordata and Siraitia grosvenorii

Ingredients: one Siraitia grosvenorii, washed and crushed, persimmon five dollars, houttuynia eight dollars, Stemona eight dollars.

Practice: Siraitia grosvenorii is washed and crushed, and fried with the above other materials.

Efficacy: Treating whooping cough.

white radish

Traditional Chinese medicine believes that white radish belongs to gold, corresponding to the lungs in the five internal organs. Sweet, flat and pungent, entering lung and spleen meridians. Has the effects of lowering qi, promoting digestion, eliminating diseases, moistening lung, removing toxic substances, promoting fluid production, and promoting diuresis to relieve constipation. It is mainly used for treating lung flaccidity, lung heat, constipation, hematemesis, flatulence, dyspepsia, indigestion, excessive phlegm and constipation.

How to eat: white radish crucian carp soup

Radish crucian carp soup is a kind of slimming soup, which is suitable for autumn and winter. Not only can it eliminate phlegm and relieve cough, stimulate appetite and promote digestion, reduce fat and lose weight, but it can also improve human immunity and prevent colds!

Required materials: white radish, crucian carp.

Production method:

1. Wash crucian carp, wash white radish, peel and shred, and slice ginger and onion for later use.

2. Saute the ginger and onion until fragrant, and fry the crucian carp to both sides of the pot.

3. Pour 1.5 times of water into the soup bowl and cook over high fire until the fish soup turns milky white.

4. Turn to medium heat and cook until 2/3 of the water is added with shredded white radish.

5. When the radish is ripe, add seasoning and start the pot.