Amla emblica is rich in vitamins, amino acids, polysaccharides, flavonoids, tannins, organic acids, phenols and other nutrients, and has pharmacological effects such as antioxidant, anti-aging, anti-tumor, hypotensive, anti-inflammatory and analgesic, antibacterial and antiseptic, protecting gastric mucosa, anti-neuroinflammation, improving immunity, etc., and has good research and development prospects.

Amla is a delicious food with a sour and astringent taste at first and a sweet aftertaste. The ancients often soaked it with honey, salted it, boiled it in water, soaked in wine, and boiled porridge. Nowadays, people also make juices, jams, canned food, etc. Here are a few remedies for amla diet.

Amla ginkgo longan porridge

Ingredients: 10 fresh fruits of amla, 10 ginkgo fruits, 10 longans, appropriate amount of rice.

Production method: Wash the rice and amla seeds, wash the ginkgo biloba and peel and remove the core, wash the longan, remove the shell and remove the core, add an appropriate amount of water and boil, and eat it after the porridge is cooked.

Efficacy: Clears away heat and dampness, strengthens the spleen and stomach. Relieves discomfort such as indigestion, loss of appetite, sore throat, etc.

Amla water

Ingredients: 20~30 fresh fruits of amla seeds.

Method: Wash, mash or slice the amla and decoction in water.

Efficacy: Clears heat and cools blood, reduces swelling and improves pharynx. It is suitable for symptoms such as cough and fever, sore throat, dry mouth and polydipsia.

Preserved amla

Ingredients: about 50 fresh fruits of amla, appropriate amount of honey and sugar.

Method: After the amla is cooked, remove the water to control the dryness, mix in honey and sugar to marinate into preserved fruit.

Efficacy: Eliminate food and strengthen the stomach, and relieve cough.

Emblica pork pot

Ingredients: 10 fresh fruits of amla, 3 dates, 300 grams of lean pork, 3 slices of ginger, appropriate amount of salt.

Production method: cut the pork into pieces, remove the core of the jujube, add amla and an appropriate amount of water, boil for 1~2 hours, and add an appropriate amount of salt.

Efficacy: Remove annoyance, moisten and invigorate.

It should be noted that amla is cold, people with spleen and stomach deficiency should not eat more, and pregnant women and women should not eat it during menstruation.