Chinese Magnoliavine Fruit The Fruit of Chinese Magnoliavine Schisandra Chinensis Schisandrae Chinensis Fructus wuweizi Schisandra Fructus Schisandrae Chinensis Five Flavours Fruit (1000grams)

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Chinese Magnoliavine Fruit The Fruit of Chinese Magnoliavine Schisandra Chinensis Schisandrae Chinensis Fructus wuweizi Schisandra Fructus Schisandrae Chinensis Five Flavours Fruit (1000grams)

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The epidermal stone cells of Schisandra chinensis seed coat are polygonal or long polygonal, with small diameter, thick wall, extremely fine pores and grooves. The inner layer stone cells of dark brown species coat are polygonal, quasi circular or irregular, with large diameter, slightly thick wall, and large pits.

5. Make soup (sea bass and Schisandra Soup) : Add schisandra in sea bass soup once a week. 4. Soak wine: Schisandra and cuscuta seed together soak wine and drink. 3. Vinegar prepared Schisandra 100g, wolfberry 100g, white sugar or rock sugar amount. Put Schisandra seeds and chopped goji seeds into a clean and heat-resistant container, pour into boiling water about 1.5L, cover tightly, soak for 3 days. Substitute tea. 2. Add proper amount of water to Eucommia ulmoides and schisandra, cook for 40 minutes, remove the slag, heat and concentrate into a thick liquid for use. Wash the lamb loin, remove the fascia shaming glands, cut it into small pieces, cover with thicken sauce, then stir fry with hot vegetable oil until tender and cooked, mix with the concentrated liquid of eucommia ulmoides, soy sauce, salt, onion and ginger. How to eat Schisandra seeds? 1. 50g Schisandra, 6g stem, 6g ginseng, 6pcs walnut meat, 100g granulated sugar. Water suffering into juice, to clear the slag. Serve warm.