Description
- Gorgon japonica rice porridge 1. Food Gorgon 15g, japonica rice to taste 2. Production method First add water to the casserole and bring to a boil, then pour in the gorgon, cook for about 15 minutes over medium heat, pour in the japonica rice, and cook over low heat for about 30 minutes before serving.
- Gorgon Peanut Red Date Porridge 1. Food 150 grams of rice, 85 grams of Gorgon, 65 grams of peanuts, 15 grams of red dates, 25 grams of brown sugar 2. Production method First clean the red dates, remove the core, then add water to the casserole and boil, pour in the gorgon, red dates, and peanuts, cook over medium heat for about 15 minutes, pour in the rice, cook over low heat for 30 minutes, and finally add brown sugar , stir to dissolve the brown sugar and serve.
- Chinese yam barley porridge 1. Food 160 grams of rice, 120 grams of barley, 80 grams of Gorgon, 100 grams of Chinese yam 2. Production method Cut the Chinese yam into small cubes, wash them, pour the water into the casserole and bring to a boil, pour in the chrysanthemum and barley, stir, cover the casserole, cook for 10 minutes over medium heat, then pour in the yam and rice, stir, and cover Cover the pot, cook on low heat for 30 minutes, open the lid, stir for a while, and then serve.
- Hawthorn Gorgon Citrus Peel Porridge 1. Food 130 grams of rice, 85 grams of hawthorn, 25 grams of Gorgon, 8 grams of dried tangerine peel 2. Method Wash the hawthorn, remove the core and cut into pieces; wash the dried tangerine peel and cut into shreds. Bring the water to a boil, pour in the rice, Gorgon, and dried tangerine peel, boil for 30 minutes on low heat, pour in the hawthorn, continue to cook for 10 minutes on low heat, and finally add some salt, chicken essence, and cook for a while.
- Gorgon decoction when taken orally, the usual dose is 9 ~ 15g.
Gorgon is an annual large aquatic herb. Submerged leaves are arrow-shaped or elliptical kidney-shaped, 4-10 cm long, without thorns on both sides; petiole without spines; floating leaves are leathery, elliptical kidney-shaped to round, 10-130 cm in diameter, shield-shaped, with or without curvature, full Margin, purple below, pubescent, with sharp thorns on both sides at vein branches; petioles and pedicels stout, up to 25 cm long, all with thorns. Flowers about 5 cm long; sepals lanceolate, 1-1.5 cm long, purple on the inside, dense and slightly curved hard thorns on the outside; petals oblong-lanceolate or lanceolate, 1.5-2 cm long, purple-red, in several whorls Arranged, gradually becoming stamens inward; no style, stigma red, into a concave stigma disc. Berry spherical, 3-5 cm in diameter, dirty purple-red, densely thorny outside; seeds spherical, more than 10 mm in diameter, black. The flowering period is July-August, and the fruiting period is August-September.