Chongqing "Terson card" Coptis, Department of Chongqing Shizhu Tujia Autonomous County specialty, China National Geographical Indications products (native geographical products). Because produced in Shizhu County, Yellow River National Forest Park, also known as "yellow Coptis." Coptis Coptis Coptis Coptis Coptis Chinensis Franch dried rhizomes, medicinal products for the "taste even", commonly used expensive Chinese medicine, Shizhu County Coptis original area, China's Coptis town, due to the high quality, was identified As "Sinopharm" "Authentic Coptis". Coptis has the characteristics of branch fertilizer, flesh thickness, length, color and high content of active ingredients. Its content of berberine (also known as berberine) is 5.20-7.69% (Chinese Pharmacopoeia 2015 edition shall not be less than 3.6% ); Coptis alkaloids (Coptis, Worenine, Palmatine, Jatrorrhizine, etc.) content below 0.5%. In addition, it contains Magnoforine and a Lumicaruleic acid, Ferulic acid.
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2. Fresh water preservation method. Take ceramic pots of water. The purchased leeks are bundled with straw ropes, and the roots of the leeks are placed upright in the basin. The fresh water in the pot is better than the leeks, and it is not necessary to soak the water in the roots of the leeks and the stems near the roots. This method can keep leeks for two or three days without deterioration.
3. Plastic bags preservation method. Put a good choice of leeks, put it in a slightly larger plastic bag, do not seal the mouth too tight, it is best to leave a gap, the whole bag of leeks stand on the ground, so that the leeks can be stored to make it not dry rotten.
Store freshness tips
1. Chinese cabbage preservation method. Take a hearty Chinese cabbage, cut a big hole in the root of Chinese cabbage with a kitchen knife, and pour the cabbage heart out. Then, the leeks that can not be eaten are selected and then placed in the interior of the cabbage without washing, and then covered with a Chinese cabbage heart incision, so that the leeks can be dried, not bad, and maintain the umami for up to two weeks.