Hello everyone, many friends don’t know much about spring Amomum villosum, but it doesn’t matter, because today I will share with you the difference between spring Amomum villosum and shrunken Amomum villosum. I believe that the knowledge points should be able to solve some of your confusions and problems. If it happens to solve your problem, please pay attention to this site. I hope it will be helpful to you!
Contents of this article
- The difference between braised meat-flavored amomum villosum and spring amomum villosum
- a>
- The difference between spring amomum villosum and shrunk amomum villosum
- Spring amomum villosum What does the root look like
- The most authentic way to treat spring Amomum villosum
- Where is the best place to produce spring Amomum villosum
- Why is Amomum villosum called shrunken Amomum villosum
1. The difference between braised meat-flavored amomum villosum and spring amomum villosum
Spring Amomum villosum is oval in shape and looks very cute. But anyone who has seen Amomum villosum knows that there are many small thorns on the surface of Amomum villosum and its fruit is very soft. The taste is very good! The color of its fruit is brown, and the color is very perfect, which makes people who see it feel bright. There is a big difference in appearance between fragrant amomum and spring amomum. The appearance of fragrant amomum is basically close to round, and both sides are smooth.
2. The difference between spring amomum villosum and shrunken amomum villosum
Spring amomum villosum is spring amomum villosum, and shrunk amomum villosum is compressed amomum villosum
3. What does spring amomum villosum root look like
Amomum villosum is a plant whose roots grow into fleshy, round-shaped tubers that can be used to make traditional Chinese medicine or as a condiment. The appearance of spring amomum root is as follows:
1. Color: The color of spring amomum root is mainly brown or dark brown.
2. Shape: The shape of Amomum villosum root is basically round or quasi-round, with uneven surface and bulges and depressions.
3. Size: Spring Amomum villosum roots vary in size, generally about 1 to 3 centimeters in diameter.
4. Texture and texture: The flesh of spring amomum villosum root is thicker and tender, with more obvious honey filaments in the flesh. Unique characteristics.
5. Taste: Amomum villosum root has a special aroma and taste, slightly bitter with some sweetness.
In short, Amomum villosum root is round and plump in appearance, fleshy and fragrant. It is one of the important raw materials for traditional Chinese medicine and food condiments.
4. The most authentic method of processing Amomum villosum
1 .Cleaning: Soak the amomum villosum in clean water for 30 minutes, then rinse with running water.
2. Sun-dry: Sun-dry the cleaned spring amomum until completely dry.
3. Removal of impurities: Put the dried spring amomum kernels into a fine sieve, shake gently with your hands, and sift out impurities.
4. Stir-fry: Put the spring amomum seeds after removing impurities into the wok, stir-fry over medium-low heat until the spring amomum kernels turn brown.
5. Cooling: Place the fried spring amomum kernels in a ventilated place to cool. After they are completely cooled, they can be bagged and stored.
The above is the most authentic processing method of spring amomum, which can ensure the quality and efficacy of spring amomum.
5. Where is the best spring Amomum villosum produced
1. Spring amomum villosum, the one produced in Yangchun Panlong Jinhuakeng is the best.
2. Amomum villosum, also known as \”Yangchun Amomum\” and \”Chunsha\”, is a product of Panlong Village, Yangjiang City, Guangdong Province, and is the most popular Amomum villosum in China. The top grade product was approved as a \”National Geographical Indication Product\” on December 28, 2005.
3. Panlong Village is located about 12 kilometers northeast of Chuncheng, connected to Yangjiang Daba Town to the southeast and Liudong Village Committee of Heshui Town to the north , connected to Jinping Committee of Spring City in the west, the terrain is narrow in the northeastIt is narrow, open to the southwest, surrounded by mountains, and the Panlong River runs through the east and west along the highway.
4. Spring Amomum villosum, produced in Panlongjinhuakeng in Yangchun, is the best. The Amomum villosum produced is fat and round, with a fragrant smell and a tail end. There is a small grain on the back cover. It was listed as a tribute during the Qianlong period of the Qing Dynasty. It is recorded in \”Properties of Medicine\” and \”Chinese Pharmacy Dictionary\” written by Zhen Quan of the Tang Dynasty. It is a homologous medicinal and edible food announced by the National Health Commission. It is used for cooking and can be used to steam, cook and stew various poultry, fish and meat. It tastes fragrant, can whet the appetite, eliminate stagnation, nourish the lungs and kidneys, etc. Stewing old hens with amomum villosum root in spring has the effect of regulating qi and relieving miscarriage.
6. Why amomum villosum is called shrunken amomum
1 , Amomum villosum refers to the name of this plant. Amomum villosum is also called amomum villosum. Specifically, Amomum villosum refers to Amomum villosum. Also known as imported Amomum villosum, West sand rice, green shell sand, green shell Amomum villosum, etc. It is the dried fruit of Amomum villosum plant
2. Because Amomum villosum is also called Amomum villosum, it is also called Amomum villosum, which is a perennial herbaceous plant of ginger species. The dried and ripe fruits of sand, Hainan sand or shrunken sand.
3. \”Compendium of Materia Medica\” says: \”Shrinking sand grows densely in the south, and now it only exists in the mountains and swamps of Lingnan. The stems of the seedlings are like galangal. Four feet, with green leaves, eight or nine inches long and half an inch wide. It blooms under the roots in March and April and becomes mature in May and June.\”
Okay, this article ends here. If it can help you, please pay attention to this site!
