What are the effects and functions of Pueraria lobata

Pueraria lobata is a plant of the leguminous family, a variety of Pueraria lobata. It is also a common Chinese medicine. Pueraria lobata is very popular in Guangdong and is a common health product. Pueraria lobata has the effects of clearing away heat, detoxifying and relieving headaches. If women have symptoms of insomnia and dreaminess, they can eat some kudzu to relieve and regulate sleep. However, there are certain requirements for the way to eat kudzu. Let’s take a look at the effects and functions of Pueraria lobata:

As people become more and more fond of kudzu, they have discovered its many functions and scientific ways of eating. It can be said that eating kudzu regularly has many benefits to our health, especially for those with hypertension, eating kudzu is a natural blood pressure lowering medicine.

Pueraria lobata is a very familiar soup ingredient for Cantonese people, because it has the effect of relieving depression and dispersing heat, it is very suitable for local people living in the climatic environment of Guangdong to use to regulate the body. For example, Pueraria lobata can be used for gastrointestinal heat stagnation, colds and headaches, tight and painful neck and back muscles, and high blood pressure. The soup made by combining kudzu vine and meat is sweet and delicious, and can relax the nerves and muscles, calm the mind and help you sleep well at night. If you eat too much fried and greasy food, you will have red eyes, bad breath, short and yellow urine, and sore muscles and bones in the neck and back. You can drink water boiled with kudzu vine and rock sugar. It is sweet and delicious, and can clear away heat and detoxify, and quench thirst. If you add two slices of ginger and a few red dates, it can also relieve colds.

Most common kudzu vine leaves have residue when chewed, but Shaoguan has a famous specialty - residue-free volcanic kudzu vine. The "May Day" holiday is approaching, so if you travel there, you might as well try its "real taste". There is not much difference in appearance between residue-free kudzu and ordinary kudzu, but there will be an obvious difference when you cut a small piece with a knife. The texture of ordinary kudzu is rough, and a little liquid overflows; while the surface of residue-free kudzu is smooth, and the fiber texture is relatively fine, white, and dry. Of course, the most direct way is to taste it. The method of eating residue-free kudzu is very simple. Simply blanch it and put it in your mouth and chew it to get the most original flavor. Cut it into slices and stir-fry it with fermented bean curd, which is also very simple and delicious. Of course, using kudzu root to make soup and sugar water is the same

Stewing pork belly with kudzu is another classic way to eat kudzu. For those who are used to kudzu soup, try this for a change:

500 grams of kudzu, 250 grams of pork belly, one piece of fermented bean curd, and appropriate amounts of soy sauce, oil and salt. Peel and wash the kudzu, then cut into pieces; wash the pork belly, blanch it in water for 5 minutes, remove it from the water, cut it into pieces, mix it with oil and soy sauce, and marinate it for 5 minutes; add oil in a hot pan, add kudzu, pork and fermented bean curd and stir-fry for a few minutes, add appropriate amount of water and simmer until soft, add salt to taste and serve. It has beautiful color and delicious taste, and it has the effects of diuresis, removing dampness, relieving internal depression, and eliminating joint swelling and pain.

The above is an introduction to the effects and functions of Pueraria lobata. It can be seen that Pueraria lobata is a kind of health food that many people like to eat. It is widely used in diet therapy. Whether it is for making soup or stewing meat, it is a good choice. The most important thing is that it can also play a certain health care role for the body. Middle-aged friends can eat kudzu vine frequently as a health-care measure.