Blood cockles cure weakness

Blood cockles are also called egg cockles or round cockles. Blood cockles contain many nutrients with rich protein source, low fat, many minerals, have good effects on high blood pressure, physical weakness, tuberculosis.

Blood cockles cure physical weakness.

Blood cockles are also called egg cockles or round cockles. Blood cockles contain many nutrients with a rich source of protein, low in fat, rich in minerals, and are good for high blood pressure, physical weakness, and tuberculosis. Both cockle meat and shells are used as medicine in traditional medicine. Remove all the meat from the cockle shells, wash them, crush them, put them in a sealed clay pot, and heat them until they turn red. Take them out to cool, crush them, sift them into fine powder, or immediately dip the pink cockle shells into vinegar at a ratio of 1kg of cockle shells to 100ml of vinegar, then crush them into fine powder.

According to oriental medicine, blood cockles have a sweet, salty taste and warm properties. They have the effect of nourishing blood, warming the middle, strengthening the stomach, treating blood deficiency, anemia, stomach ulcers, and poor digestion.

Cure body weakness, tuberculosis:100g blood cockle meat, cooked or mixed with 100g chives, simmer until soft, eat twice a day.

Treatment of heavy menstrual bleeding:100g blood cockle meat cooked with 50g pork, eat before menstruation.

Treatment of high blood pressure and obesity:100g blood cockle meat, 50g cassia seed, cook and eat 1 meal a day.

Cure stomach ache, heartburn:Powdered blood cockle shell. Drink 12-20g per day in decoction form, before meals.

Treatment of bloody stools:Take 10-15g of oyster shell powder twice a day with warm water.

Cure toothache:Take 3 times a day, morning, noon and evening, 3-5g each time.

Treatment of hematoma and bruises:Take 10-15g of oyster shell powder twice a day (morning and evening), with warm water, and can mix with a little white wine.

Tonic:Use one of the following medicinal dishes:

Blood cockle porridge: 200g rice, 500g fresh blood cockles, 1 salted duck egg, ginger, spices, onions, pepper. Wash the blood cockles to remove dirt, boil water and put them in, soak for 5 minutes, take them out, and pry out the meat. Then stir-fry the blood cockles with oil, onions and spices until fragrant. Cook the rice until it becomes porridge. When the porridge is cooked, add the salted eggs and blood cockles, stir well and serve.

Stir-fried blood cockles with noodles: 100g noodles, 100g blood cockles, tomatoes, straw mushrooms, onions, and spices. Stir-fry blood cockles with tomatoes and chopped straw mushrooms. Saute garlic until fragrant, then add cooked noodles. Pour noodles onto a plate, add the stir-fried blood cockles, mushrooms, and tomatoes on top, and mix well. Serve hot.

Blood cockles in tamarind sauce: 1kg blood cockles, 300g ripe tamarind, sugar, salt, garlic, spices to taste. Wash blood cockles, drain. Remove seeds from ripe tamarind. Steam blood cockles, take out meat. Saute onion and garlic, then add blood cockles and ripe tamarind, stir-fry over high heat, season, serve hot.

According to SKDS