How to eat Qumacai

The herb looks a bit like chrysanthemum. It has a very strong vitality and generally likes to grow in fields or roadsides. It grows well without much care. The taste of Qumacai is consistent with its name, it is a bit bitter and numb. Because of this taste, many of us don’t like to eat it. Qumacai has a good function of clearing heat and detoxifying. So how can we eat Qumacai deliciously?

Lactuca indica, also known as Lactuca indica, is a kind of Lactuca indica. A perennial herb of the Asteraceae family, growing on roadsides in fields. The whole plant is harvested and eaten before flowering in spring. It tastes bitter and is cold in nature. It can treat various carbuncles and sores. Wash the whole herb, cut into sections, blanch and eat it cold or with sauce. Sonchus endive has strong adaptability, strong resistance to adversity, and is both cold-resistant and heat-resistant. The root buds can emerge when the ground temperature is 10-15℃.

The seeds of the herb can germinate well at 3-5℃. The suitable temperature for germination is 20-27℃. The suitable temperature for growth and development is 10-25℃. It is drought-resistant, waterlogged-resistant, and salt-alkali-resistant, but it grows well in moist soil and with sufficient water, and its quality is crisp and tender. During drought, the leaves become more fibrous and of poor quality. But too much water can cause root rot and death. It is not very demanding on the soil and can grow in coastal saline-alkali land. It can be planted in front of or behind houses and in corners of fields. But it is best to plant it in fertile, loose, water-retaining loam.

Distribution :

Grown on roadsides and in fields. It is distributed in countries all over the world. It is distributed in most parts of my country, mainly produced in Hebei, Shaanxi, Shanxi, Liaoning, Jilin, Heilongjiang, Shandong, Inner Mongolia and other places.

Main value:

Clears away heat and detoxifies; promotes the discharge of dampness and pus; cools blood and stops bleeding. It is used to treat sore throat, boils, swelling and infection, hemorrhoids, acute bacillary dysentery, enteritis, lung abscess, acute appendicitis, hemorrhage, epistaxis, hemoptysis, hematuria, blood in stool, metrorrhagia

Production method of the Northeast specialty Qumacai steamed buns: remove the impurities from the Qumacai, wash it clean, blanch it in boiling water, take it out, wash off the bitterness, squeeze out the water and chop it into pieces, put it in a bowl, add salt, MSG, chopped green onion, and lard and mix well to make the filling. Then mix the flour and baking powder, add water and knead well. After the dough has risen, knead it evenly, cut it into individual dough pieces, roll them into bun skins, wrap the stuffing into raw buns, put them in a cage or a large pot in Northeast China and steam them. They are ready when they are out of the cage or pot. Qumacai steamed buns can provide the human body with a variety of nutrients, and have the effects of clearing away heat and detoxifying, and strengthening the spleen and stomach. It is suitable for weak cough, bacillary dysentery, laryngitis, physical weakness, thirst, rectal prolapse, leucorrhea and other diseases.