What Is Pollen?

Pollen is a male organ of a flowering plant. It is a germ cell in the stamen. It has a powdery appearance and is called "pollen grains". It contains a variety of nutrients needed by the human body. Some people think that its nutritional value is 4-6 times higher than milk and eggs. China is the earliest ancient civilization of edible pollen. The well-known Songhua dumplings are spread all over the country with various products. "Shen Nong's Compendium of Materia Medica" listed Puhuang as the top grade, called a health care agent, saying: Jiufu is light, beneficial, and prolonged. "Yonghe Jiyong Jing" contains "Song Hua Jiu" which can cure wind dizziness, swelling of the head, swelling of the head, and irritability of the skin. ^[1]

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Various plants

China is an ancient civilization with an earlier consumption of pollen. Two hundred years ago, Qu Yuan, a great poet of the Warring States Period, said in Lisao that "the dew of the magnolia and the chrysanthemum of the banquet of the banquet and the dying of the autumn meal" are referred to here. That is, falling flowers, withered falling flowers naturally have pollen; Song Dynasty's "Book of Materia Medica" records: "Purple yellow is the stamen powder in the flower, as thin as golden silk, and it is taken when you want to open it. good". "Pollen honey syrup" is an ancient traditional food in China. The "dry honey method" in the handbook of convenient farming published by Suzhou in 1502 is a good way to make pollen honey syrup: add 0.5 to every 5 kg of honey. For kilograms of pollen, first boil the honey in a casserole and add the pollen when the drops of water are not dispersed. "Convenient People's Compilation" was adapted from the unsigned work "Convenient People's Compilation" by Wuxian Zhixian during the Hongzhi period of the Ming Dynasty. It can be seen that the preparation of Chinese food pollen and honey was earlier than the Song Dynasty, and it became a folk food in the Ming Dynasty. The Qing Dynasty Wang Shixiong's "Suishuiju Dietary Spectrum" describes the method of making pine pollen cakes: adding white sugar to water and adding pine pollen; in the Qing Dynasty, "Shi Jing Jing Shi Ji Sheng" and "Yan Jing Shi Ji Shi Ji" It is recorded that pine pollen is used to make cakes: elm cake, rose cake, rattan flower powder cake, and Jiuhua cake, as well as those who do not mention the flower name, collectively referred to as "flower cake" and "spring cake". These indicate that pollen pastries have played an important role in Chinese recipes since the Ming and Qing Dynasties.

Pollen wine is a health wine that our people have loved for thousands of years. Tang Yuan poet Guo Yuanzhen's "Autumn Song" contains the phrase "Dying Chrysanthemum Wine"; Su Mo also wrote "Song of Honey Wine". The poem describes the process of making wine from pollen. "People's Manual" records the practice of chrysanthemum wine:

"When the wine is cooked, take 2 jins of chrysanthemum pollen from each tank and stir well. The next early squeeze will taste delicious. ~ Cut non-toxic pollen, you can use it like this." A variety of pollen wines are recorded in the book "Little History of Wine" by Song Boren in the Yuan Dynasty and "Dietary Spectrum of Suixiju" in the Qing Dynasty, such as: "Cai Tayu pollen wine", "rose pollen wine", "osmanthus wine" and so on. Wine bubble pollen is an effective method for processing pollen in ancient China. From a modern biological point of view, if the pollen is not broken, the nutrients in the pollen are difficult to be absorbed, because the outer wall of the pollen can resist strong acids and alkalis. Then after pollen fermentation treatment, the pollen can not only increase the bioavailability of pollen nutrients, but also have a certain effect on removing allergens from pollen. Therefore, pollen is fermented by koji fermentation and then made into cakes, cakes, crystals, beverages and sweets.

"New Revised Materia Medica" is the first Pharmacopoeia in China officially issued by Tang Xianqing in four years (AD 659). "Pine Blossom Wine" associates pollen with wine. Pollen can be used as a fine wine yeast, and it can also be added to winemaking. In raw materials, or drink the pollen after soaking in wine. Tang Dynasty poet Rong Yu had the phrase "Song wakes up to be drunk"; Song Dynasty poet Su Mo was in Songyang when he made pine pollen to make "Song Fu". "Yuanhe Jiyong Jing" contains "Songhua Jiu" drinking method by taking 2 liters of pine pollen, wrapping it in silk sac, 5 liters of human wine, dipping for 5 days, drinking 3 boxes per serving, can cure wind and dizziness Swelling, skin irritation, etc. Ancient records of pollen and soup adjustment with pollen are also common, such as "Rose Flower Pollen Soup" in "Compendium of Materia Medica" and "Quanzhou Materia Medica", and "Pine Blossom Soup" in Yuan Dynasty's "Drinking to Eat".

Regulating nerve

Huaxin fans, nicknames for those who are passionate about flowers and flowers.

Fan nickname for Huawei mobile phones-Huafan Huafan (Huawei Pollen Club)

Fan nickname of Korean singer Kim Jae-jung

Fan of Chinese singer Zhu Hua calls it-pollen

Fan nickname of Chinese actor Shang Hua-Hua Fan

Fan nickname of Taiwanese actor Xu Mingjie-Hua Fan

Pollen is the reader name of "Huahuo" Magazine

Haipiao Xue's "Hibiscus Flower Nishiyuki Splendid" heroine flower hibiscus fan nickname-pollen