Osmunda sinensis is known as cinnamon purpura and is known as Oyster Mao. Is a kind of perennial herb, grouped, clustered, widely distributed, mainly produced in the three northeastern provinces and Shaanxi, Gansu. It grows in humid places such as mountain forests, cliffs, and ditch ponds, and some grow into a neat circle, resembling a pot, leaving the petiole on the ground at the root. The sprouts were excavated earlier, and shoots grew from the roots and became curly. The yellow-brown cotton-wool was outsourced. The buds were purple and green. Osmunda is also divided between male and female. In one lap, there are 1 to 2 male Osmunda dishes in Vera. The head is black and flexible. It is better to recognize that it can be used to breed progeny. The hen's head is flat and round, thick and plump, and can be collected. China's Osmunda annual production of nearly 10,000 tons, mainly for export.
1. Picking mid-May to mid-June each year, when the Osmunda sprouts 4 to 5 days after emergence, petiole unearthed more than 18 cm, you can pick up the tender vegetables. If you do not harm the roots, you can continue to develop new shoots after harvesting, and 4 to 5 times per year. When the blades are hooked, they begin to age and stop picking. The method of picking is to squat the thick and tender Osmunda under 20 cm and place it in the basket. Do not use bags, do not bundle, squeeze, prevent bruising, and avoid the sun. The harvested Osmunda must be picked up in a timely manner, and the thickness should be separated to remove the roots of aging.
2. To remove the hair, soak the dish in water, and then remove the fine fluff on the surface of the stem.
3. Put a sufficient amount of water in the boiling pot, the best ratio of water and vegetables is 3:1. After the water is boiled, pour all the dishes into the pot (do not let the vegetables out of the water). Rush the fire as soon as possible and turn while cooking. After the dish is cooked for 4 minutes, a dish can be removed and tried to tear from the root. If it can be torn off, it is cooked continuously. If you do not tear your head, you should cook it again. After the dish is cooked, it is immediately cooled in cold water. When the dish temperature is close to room temperature, remove it and let it dry. Cook up to 3 times per pot of water and replace it. It is very important to cook the cooking. The fire-retarding dishes and over-fired dishes have less than 10% to 15% of the cooking rate and the recovery rate.
4. Drying and kneading Put the cooked dish on a mat or a clean curtain. When the sun is shining, turn it once every 15 minutes. Pick out the dish that has been overcooked in the sun and remove the aging root.
Drying is repeated several times. Vera's good kneading is a treasure, and no kneading is a grass. The purpose of rubbing is to destroy the tissue inside the dish to prevent lignification of the fiber after drying.
When the surface of the dish is dried, it is rubbed for the first time. When the skin is obviously shrunk, it is rubbed for the second time; when it is sunburned until the skin folds are obvious, it is rubbed for the third time. When the resilience is increased, perform the fourth rubbing. These four rubbings are called beginnings. When it reaches 70 to 80% dry, it can also be carried out three times. The more you rub, the better, and the time between rubbing should be shorter and shorter, once more than once. After the last meal, dry it in half and let it dry until it is dried.
5. Finished products require high-quality dried Osmunda should achieve a color red or brown, soft tissue, elastic, transparent sense, the whole plant lines and more wrinkles curled, 2 mm in diameter after drying, 5 cm long, water does not exceed 13 %. The recovery rate after soaking is not less than 8 times.
