How to concoct wine soaked cuscuta

Effects of Cuscuta: tonifying the liver and kidney, consolidating essence and shrinking urine, improving eyesight and stopping diarrhea, quenching thirst and tranquilizing the fetus. Cuscuta chinensis's overall function is to tonify the liver and kidneys, consolidate essence and shrink urine, brighten the eyes and stop diarrhea, quench thirst and stabilize the fetus. Impotence and uterine cold are usually caused by kidney yang deficiency, and Cuscuta chinensis is commonly used for treating kidney yang deficiency by tonifying yin and yang. According to Chinese medicine, kidney is responsible for bone and marrow production. Kidney deficiency usually leads to weakness of the lower limbs, and this product can achieve the effect of strengthening the tendons and bones by tonifying the liver and kidney, and replenishing the essence and marrow. According to the theory of five elements biochemistry, tonifying the kidney can nourish the liver, and the eye is the orifice of the liver, so Cuscuta can treat the darkness and uncertainty of the eye caused by insufficient essence and blood. Prolonged illness can lead to deficiency of the internal organs, Cuscuta chinensis can double tonic yin and yang, the Materia Medica Compendium records, single use of this product any drink, can nourish the internal organs. Cuscuta is the only yang tonic medicine in the only one flavor of the fetal medicine, generally have the fetal role of drugs with few side effects. Modern pharmacological research has concluded that Cuscuta has a certain alleviating effect on cataracts.

Concoction method of purification to remove impurities, washed, sun-dried (Chinese Pharmacopoeia, 1995 edition).

Concoction

1. Salt system

Take the net cuscuta with brine, mix well, smothered, placed in a pot, heating and stir-frying until slightly bulging, take out and cool. Every dodder 100kg, with salt 2kg ("Chinese Pharmacopoeia" 1995 edition).

2. Stir-fry

Take the net cuscuta seeds in the pot, heating and stir-frying until slightly yellow, there is a cracking sound, take out and let cool ("norms").

3. Cake

Take cuscuta steamed, or steamed to silk, plus flour for the cake, sun-dried. Each dodder 100kg, with flour 15~50kg ("Integration").

Take cuscuta seeds and steam them for 2~3 hours or 4~5 hours, then make cakes while they are hot, or cut them into small pieces and dry them in the sun ("Integration"). Take cuscuta seeds with water and boil until flowering, or gray-brown thick porridge, pounded for cake, or then cut into pieces, sun-dried. Each dodder 100kg, water 100~150kg, flour 20kg ("Integration").

Take the net cuscuta, add water to the pot to cook, while cooking and shoveling, to the degree of spitting, remove, flatten, and make a block dry ("Shanghai").

4. Wine

Take the net cuscuta in the pot, add the right amount of water to cook until cracked, constantly turning, to be absorbed when the water was thick porridge-like, add the wine and mix well, take out, pressed into a large piece, cut into long squares (length about 2cm, width about 1.5cm, thickness about 1cm), dry. Each cuscuta 100kg, with 15kg of yellow wine, 15kg of white flour ("norms").

Take cuscuta with water soaked 1 night, steamed for 12 hours, every 2 hours sprinkled with water wine, until the steamed through the pounding, plus flour for the cake, cut pieces of sun-dried. Each dodder 100kg, 12kg of water wine, flour 15kg ("Integration").

Take cuscuta seeds with yellow wine smothered for 8~12 hours, steamed for 4~5 hours, pounded for cake and cut into pieces and dried in the sun. Every 100kg of dodder seeds, with 20kg of yellow wine ("Integration").

Take the net cuscuta, placed in a container, mix with yellow wine, until the wine is absorbed, and then put in a pot with the right amount of water to boil the bloom, with a shovel and constantly stirring, to be mucus, water will be exhausted, all into the viscous filaments, quickly add the white noodles and mix well, take out of the clean wooden board, spread out, cut into small cakes, sun-drying, the people of the library that is to be obtained. Each cuscuta 100kg, with 15kg of yellow wine, 15kg of white flour ("Beijing").

Per 100kg of dodder with 14kg of white wine, mix well, add the right amount of water, early spring and autumn wood and winter run 3 ~ 4 days, late spring, early autumn and summer run 2 ~ 3 days, mixed with water every day wet 1 time, to lubrication, and then according to every 100kg to take the gray flour 25kg mixed steamed, research and rotten, made of small square or small round cake, sun-dried or dried that is obtained ("Hunan").

Large dodder seed cake: take the original herbs, remove impurities, sieve ash, wash with water, put in boiling water, cook to dodder seed burst and gelatinous material oozing out (commonly known as spitting), reduce the fire, keep the boil, and constantly stirring, to the whole for the pasty when the addition of yellow wine mixing, off the fire and put a night, take out of the square pan spread in the flattening, baked to half-dry, cut into small pieces, drying. Each large dodder 100kg, with 10kg of yellow wine. small dodder cake: take the original herbs, remove impurities, sieve ash, washed with water, placed in a pot with water to boil until cracked, stirring constantly, until it becomes a thick porridge-like, add people with yellow wine and flour, mix well, take out and spread in a square pan flattened, baked to half dry, cut into small pieces, dry. Each cuscuta 100kg, with 10kg of yellow wine, flour 15kg ("Guizhou").

Take the seeds of dodder, mixed with yellow wine, slightly smothered, placed in a pan with a gentle fire frying until slightly yellow, remove, cool. Every dodder 100kg, with 12~18kg of yellow wine ("Huidian").

Take cuscuta seeds in the appropriate container, mixed with yellow wine, slightly smothered, on the cage, steam with a fire until the steam 1 ~ 2 hours, down the cage, to cool, remove, dry. Each dodder 100kg, with 10~15kg of yellow wine ("Ningxia").

5. Baking

The brine and cuscuta mixed well, ready for baking, while preheating the oven, when preheated to 150 ℃, the baking tray with a thin layer of cuscuta into the oven, baking for 8 minutes, remove. For every 100kg of Semen Cuscutae, use 2kg of salt ("Baking Method").

Finished Product Characteristics Cuscuta chinensis: spherical fine particles. Surface gray-brown or yellow-brown. Firm texture. Slight gas, light flavor. Salt Cuscuta: deepening color. There are cracks, taste slightly salty. Fried Cuscuta: yellowish brown color. There are cracks, gas aroma, taste faint. Wine Cuscuta: small cubes. The surface is grayish brown or brownish yellow. Slightly alcoholic odor. Wine Cuscuta: deepened in color. Slightly wine smell.