Euphorbia hypericifolia dried vegetables capable of clearing away heat and removing dampness and preparation method of euphorbia hypericifolia dried vegetables

Abstract

The invention provides euphorbia hypericifolia dried vegetables capable of clearing away heat and removing dampness and a preparation method of the euphorbia hypericifolia dried vegetables. The euphorbia hypericifolia dried vegetables are prepared from the following raw materials in parts by weight: 50 to 60 parts of bamboo shoot, 20 to 30 parts of gynura bicolor, 20 to 30 parts of wormwood, 20 to 30 parts of spinach, 20 to 30 parts of preserved vegetable, 10 to 15 parts of euphorbia hypericifolia, 5 to 10 parts of herb of abutilon indicum, 5 to 10 parts of tortoise plastron, 3 to 5 parts of macrostachys uraria herb, 3 to 5 parts of red vinespinach leaf or herb, 3 to 5 parts of tremella, 1 to 3 parts of loofah sponge, 1 to 3 parts of cattail pollen, 1 to 3 parts of herb of herb of abutilon indicum, 10 to 15 parts of soybean sauce, 5 to 8 parts of baijiu, 5 to 8 parts of aged vinegar, 5 to 8 parts of white granulated sugar and 3 to 5 parts of edible salt. The preparation method of the euphorbia hypericifolia dried vegetables comprises the specific steps: step 1, washing and immersing; step 2, crushing, mixing, decocting and extracting; step 3, decocting, immersing and pickling; step 4, drying, sterilizing and bagging. When being eaten for a long period, the euphorbia hypericifolia dried vegetables provided by the invention have the effects of clearing away heat and removing dampness, promoting convergence and relieving itching.

Description

technical field [0001] The invention relates to the field of food health care, in particular to a dry vegetable with Tong milk grass for clearing heat and promoting dampness and a preparation method thereof. Background technique [0002] ordinary Dried vegetables are mostly made of fresh vegetables after being sun-dried, such as dried tofu slices, Changzhi radish and yellow vegetables, dried eggplant, dried pumpkin, dried beans, and potherb mustard. But the nutritive value of this dried vegetable is not high, only under the situation of lacking fresh vegetable, be eaten by people as dehydrated vegetable, do not have other effects. [0003] Bamboo shoots, red cabbage, artemisia, spinach, and plum vegetables are all common dishes in the market, and their methods are also diverse, but most of the preparation methods only play a small part of the value of the dishes themselves, and cannot effectively utilize their inherent potential. nutritional value. Contents of the ...

AI Technical Summary

Problems solved by technology

[0003] Bamboo shoots, red back vegetables, artemisia, spinach, and plum vegetables are all common dishes in the market, and their methods are also diverse, but most of the preparation methods only play a small part of the value of the dishes themselves, and cannot effectively use their inherent potential. nutritional value