With the increasingly widespread application of traditional Chinese medicine, many of them are gradually becoming popular in daily life. Some people have a limited understanding of traditional Chinese medicine, and after looking at the ingredients in the kitchen, they rub their hands and start making their own Chinese medicine
With the increasingly widespread application of traditional Chinese medicine, many of them are gradually becoming popular in daily life. Some people have a limited understanding of traditional Chinese medicine, and after looking at the ingredients in the kitchen, they rub their hands and start making their own Chinese medicine.
Scene reproduction
Xiaomei, who has a lot of research on traditional Chinese medicine, has had some minor "disputes" with her mother about traditional Chinese medicine in the past few days!
Xiaomei's mother said, "Xiaomei, don't throw away the orange peel after you finish eating. I dried it to make tangerine peel, let's soak it in water and drink
Mom! That's not how tangerine peel is made
Xiaomei's mother: "Are you out of papaya slices? Xiaomei, go to the fruit shop and buy two papayas
Mom! The fruit papaya in the fruit shop is fruit papaya
I believe many people have the misconception that some traditional Chinese medicine names are similar to common ingredients, so it is natural to believe that by processing the ingredients, traditional Chinese medicine can be made, such as tangerine peel and papaya. Although the names of some ingredients look very similar to traditional Chinese medicine, and even have roughly the same form, they cannot be confused.
Here are 6 common mistakes that people make when making homemade Chinese medicine in their daily lives. Have you been hit?
Myth 1: If orange peel is dried, it is orange peel.
With the abundance of fruit varieties, the types of oranges have become diverse, such as sugar oranges, honey oranges, tribute oranges, and reed oranges, as well as some grafted and hybrid varieties, which are countless to list. However, there is a clear regulation in the Chinese Pharmacopoeia that oranges that can be made into traditional Chinese medicine tangerine peel. Taking Guangchenpi as an example, the peel of oranges and their cultivated varieties grown in Xinhui, Guangdong, is used.
From orange peel to orange peel, it usually goes through four steps: peeling, flipping, drying, and aging.
Peeling: Refers to using a small knife to cut open an orange and remove its peel.
Peeling: Refers to placing the peeled orange peel in a well ventilated area to dry during clear weather, allowing it to naturally lose moisture and soften before flipping to turn the orange white outward.
Dry peel and aging: Dry peel refers to the natural drying or direct drying of peeled orange peel, which is placed in a container and then placed in a cool and dry place for natural aging. Only tangerine peel that has aged for 3 years or more under natural conditions can achieve medicinal effects.
Myth 2: Using fermented soybeans instead of light fermented soybeans.
Douchi is a common seasoning in the kitchen and an essential accessory for cooking many delicious foods. Homemade Douchi is also a good choice. Household fermented soybeans have a salty taste, which is slightly different from the traditional Chinese medicine "light fermented soybeans".
In ancient times, there was no obvious difference between fermented soybeans and light fermented soybeans, and traditional Chinese medicine was not clearly labeled. Since the Ming Dynasty, doctors have come to realize the differences in medicinal properties between light fermented soybeans and fermented soybeans. In addition, the methods of preparing light fermented soybeans vary across the country, and to this day, there is still controversy about the cold and hot nature of light fermented soybeans. Some light fermented soybeans are prepared using Qingwen Jiedu Tang and Artemisia annua, which can be said to be "a medicine is a prescription".
Therefore, fermented soybeans and light fermented soybeans are not only the difference between salty and non salty. If you happen to not have light fermented soybeans when prescribing the medicine, you should not use household fermented soybeans as a substitute. Instead, ask a doctor and go to a reliable medical institution or pharmacy to dispense the medicine.
Myth 3: Using fruit papaya instead of traditional Chinese medicine papaya.
According to the Chinese Pharmacopoeia, the traditional Chinese medicine papaya originates from the dried and nearly mature fruit of the Rosaceae plant, Malus hypoglauca. The fruit we eat daily, papaya, was originally named "papaya" and comes from the mature fruit of the papaya family and genus. These two types of "papaya" come from different sources and have vastly different traits, and of course, they cannot be replaced by each other.
Myth 4: Mistakenly mistaking the vegetable Chuan Xin Lian for
Chinese medicine Chuanxinlian.
Chinese medicine Chuanxinlian.
Myth 5: Mistaking lilac for clove.
The famous stew seasoning clove is one of the medicinal and edible homologous varieties announced by the National Health Commission, which comes from the dried flower buds of the myrtle plant clove. This plant originated in Malaysia, Indonesia, and other places, and is now also cultivated in China.
The ground cloves we usually use for stewing meat are called "male cloves", with a fragrant aroma that can warm the stomach and stop vomiting. The lilacs that bloom in the yard in spring are ornamental plants, and flowers cannot be used as medicine or seasoning. But the leaves of lilac can be used as medicine, with the effects of promoting dampness and reducing yellowing. (Note: The efficacy is different and cannot be mixed!)
Myth 6: Using raw honey directly for homemade decoctions.
(Human Health)
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