Chinese cabbage and mung bean drink(bai cai lv dou yin )

Cabbage and mung bean drink method:

Raw materials for making cabbage and mung bean drink:

Cabbage rhizome 1, mung bean sprouts 30 grams.

The processing steps of cabbage and mung bean drink are as follows:

Wash and slice the Chinese cabbage rhizome, cook it with mung bean sprouts, 2-3 times a day.

Chinese cabbage and mung bean drink

Cabbage and mung bean drink is a dish with good taste and simple production. The main ingredients are cabbage and mung bean.

Chinese Introduction

Raw materials:

Cabbage rhizome head 1, mung bean sprouts 30 grams. Method:

Wash the cabbage rhizome and mung bean sprout, slice the cabbage rhizome, and then put it in an aluminum pot with water for 15 minutes, remove the dross and extract.

effect:

clearing away heat and toxic material. Suitable for wind heat, headache, body heat, dry mouth, stuffy nose, no sweat or less sweat, etc.

a dosage:

Drink 2-3 times a day.

English commentary

Material:

Head cabbage 1 roots, 30 grams of mung bean sprouts. Practice:

The cabbage root, green bean sprouts washed, sliced cabbage roots, and then with aluminum pots set amount of boiling water within 15 minutes, to sediment Extract.

Effectiveness:

Qingrejiedu. Exogenous suitable for wind-heat, headache, fever, dry mouth, stuffy nose, no sweat or less Khan.

Directions:

Drink 2-3 times a day.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Bai Cai Lv Dou Yin