Effects of Buffalo Horns and Buffalo Skin
Effects of Buffalo Horns
Buffalo horns, also known as cow horns or water buffalo horns, are a medicinal herb with a sweet, bitter, slightly sour taste. They have cooling properties and are known for their effects in clearing heat, preventing convulsions, diuresis, cooling blood, relieving pain, detoxifying, and stopping bleeding.
The book “Danh y bien luc” states that buffalo horns can be used to treat headaches caused by abnormal hot and cold weather. The draft of the book “Dai Minh” also mentions that buffalo horns can be taken with water to treat fever and high fever caused by toxins.
Many scientific studies have confirmed the healing effects of buffalo horns on various diseases, including Encephalitis B, children’s summer fever, reduced platelet-induced hemorrhage, and nervous system paralysis.
Effects of Buffalo Skin
Buffalo skin, also known as buffalo hide, is processed by removing all hair, meat, and tendons, and then cutting and drying it. It can be used directly or processed into glue.
Buffalo skin contains calcium, gelatin, keratin, and protein. It has a salty, sweet, slightly pungent taste and is neutral in nature, without any toxicity.
Some uses of buffalo skin include treating low back pain, hand and foot numbness, relieving pain and stopping bleeding, treating urinary stones and constipation, and as a hemostatic medicine.
Special Dishes Made from Buffalo Skin
Buffalo Skin Salad
Buffalo skin salad is a unique specialty of the Thai ethnic group. The buffalo skin is heated to remove the tough hair, and then only the inner golden skin is kept after removing the outer layer.
The buffalo skin is then marinated with typical spices of the Northwest forest, such as forest mushrooms, garlic, sour bamboo shoots, and mac khen. It is mixed with roasted peanuts and served with wild vegetables like banana flowers or dandelion leaves.
When eating buffalo skin salad, you can experience the rough texture of the buffalo skin, the rich and fragrant taste of mac khen, the refreshing and cool taste of sour bamboo shoots, the strong and bitter taste of wild vegetables, and the crunchy taste of roasted peanuts.
Salted and Sour Buffalo Skin
Salted and sour buffalo skin is an essential dish during the New Year celebration of the Thai people in Son La.
The ingredients for making salted buffalo skin include thinly sliced buffalo skin, minced galangal, finely ground aromatic rice, peeled garlic, finely chopped chili, along with other seasonings such as sugar, salt, and chicken powder.
The salted buffalo skin has a crispy texture and a sour and tangy taste. It showcases the flavors of galangal and spicy chili, along with a pleasant aroma.
Buffalo Skin Soup
The Muong people in Hoa Binh have a special dish called gac bep buffalo skin soup, which is made from dried and smoked buffalo skin.
To prepare gac bep buffalo skin, the skin is cut into pieces, cleaned, skewered on a stick, and then smoked for several months using various types of firewood, until it becomes dry.
Before cooking buffalo skin soup, the soaked gac bep buffalo skin is sliced, marinated with spices, and cooked with ingredients such as bitter bamboo shoots, taro, or bone broth.
The gac bep buffalo skin soup has a unique taste, with the smoky flavor from the months of smoking, coupled with a subtle sweetness. The crispy and rough buffalo skin blends with the spiciness of lemongrass and chili, and the refreshing bitterness of the wild vegetables, creating a delightful flavor.
Above is an explanation of the effects of buffalo horns and buffalo skin, as well as the introduction of special dishes made from buffalo skin. This information provides interesting and useful insights into the medicinal properties and culinary uses of buffalo horns and skin.
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