It has the functions of relieving cough, eliminating phlegm and clearing away lung heat

It is suitable for people, especially for people with coronary heart disease, chronic bronchitis, bronchial wheezing and other diseases.

Jindalai is a purple corolla, bright and dazzling, very delicate. Jindalai germinates buds in severe winter and blooms in spring. Jindalai is very popular with people. It is an ornamental plant, and its leaves can also be scented with oil. Its leaves and flowers are traditional Chinese medicine. People often use Jindalai to treat cough, excessive phlegm, cold and headache, and chronic bronchitis. The nutritional value of Jindalai is < P > It can cure enteritis, acute bacillary dysentery and so on, and it has medicinal value. Its flowers also have sedative and hypnotic effects. Leaves can be used as medicine to treat coronary heart disease, chronic bronchitis, bronchial wheezing and other diseases. Rhododendron dahuricum is a cold-resistant species in Rhododendron family. Its colorful and fragrant colors are deeply loved by people. Flowers are gorgeous and dazzling, which can be planted in pieces or in isolation to form a beautiful landscape. They are also excellent materials for rock gardens. Efficacy and function of Jindalai

Function and function: The dried leaves have the functions of relieving cough, eliminating phlegm and clearing away lung heat, and are mainly used for acute and chronic tracheitis, cough, cold and headache; Roots can cure enteritis and dysentery; Flowers can dispel wind and dampness, promote blood circulation and regulate menstruation. Pulp and tablet made from Rhododendron dauricum. Jindalai's method

Jindalai cauliflower

Ingredients: Jindalai 2g, Schisandra chinensis 1g, pine nuts (fried) 3g, white sugar 3g, honey 1g and starch (broad bean) 2g.

Practice:

(1) Select the ripe Schisandra chinensis after the first frost beating, pick it, remove the defects and wash it until it is dust-free; Take 3 cups of warm water and soak it in Schisandra chinensis for 1 day and night; Transparent glass basin or cup, put in water soaked in Schisandra chinensis;

(2) add honey, add boiled white sugar water, and color and season; Pick 2 blooming Jindalai flowers, mix a small amount of detergent with clear water and wash them clean;

(3) Then rinse with pure water to control the water removal, taking care not to damage the petals; Remove the base of Jindalai cauliflower, leaving only red petals, dipped in mung bean starch noodles;

(4) then blanch it in boiling water, immediately scoop it up and rinse it with cold water; Then put the petals of Jindalai into a glass basin filled with Schisandra chinensis water and sweet seasoning, sprinkle with pine nuts and serve. How to eat Jindalai

Jindalai barbecue

To cook barbecue, you must first choose the beef you need. Generally, beef chops are selected, which are taken from the left and right sides of the chest with the same flesh and blood, and the meat is fresh and tender. The beef producing area is also the best in China. Koreans are very particular about meat quality, and beef cattle eat different feeds. Some cows have to give them beer, listen to music and receive special massage every day, which shows that they attach importance to beef selection.

When curing the raw materials, use the marinade made of soy sauce, sauce, vinegar, sugar water, garlic, chopped green onion, etc. to smear beef for about one day, and add some fruits and onions to make it fragrant but not greasy. Therefore, in the process of barbecue, the seasoning is no longer used, and the dipping sauce mainly includes Chili sauce or yellow sauce, which plays a role in supplementing the taste and is used to supplement the taste after baking. Raw vegetable leaves, perilla leaves or sesame leaves are used to wrap the barbecue, as well as green peppers, garlic slices or mushrooms, which are wrapped together with the barbecue. There are both beef and various vegetables, and the meat and vegetables are reasonably matched, nutritious and healthy, and light and refreshing without being greasy. Taboos of Jindalai < P > The plants and flowers of Rhododendron flavum contain toxins, which can cause poisoning if eaten by mistake; The flowers of Rhododendron albiflora contain tetracyclic diterpenoids, which cause vomiting, dyspnea and numbness of limbs after poisoning. Rhododendron and its leaves are toxic, and the nectar brewed with Rhododendron powder is also toxic. Eating honey containing toxins by mistake can lead to indirect poisoning. After poisoning, you will feel burning in your mouth, and then possible symptoms include more and more obvious salivation, nausea, vomiting and skin tingling. Followed by headache, muscle weakness, blurred vision and so on. There will also be slow heartbeat and arrhythmia, and in severe cases, you will fall into a coma or experience fatal convulsions. People in Jindalai should avoid < P > Jindalai is very suitable for coronary heart disease, chronic bronchitis, bronchial wheezing and other diseases.

Jindalai can be used for cooking and medicine. Jindalai cauliflower is a common way to eat. Jindalai is the national flower of North Korea, which is not only for viewing, but also a plant with very high economic value. Jindalai can be made into aromatic oil, and both leaves and flowers can be used as medicine to treat coronary heart disease, chronic bronchitis and bronchitis. However, Jindalai can't be used casually, otherwise it will cause dangers such as poisoning.