Roasted Ginger

Introduction

Name: Pao Jiang

Family classification: Zingiberaceae

Efficacy classification: warming middle pain reliever; warming meridian hemostatic drug

Nature and flavor: bitter, astringent, warm, pungent and hot.

Meridians: spleen, stomach, kidney, heart and lung meridians.

Effect: Warming the meridians and stopping bleeding; Warming the middle and stopping pain

Indications: Used for spleen and stomach deficiency and cold, abdominal pain, vomiting and diarrhea, vomiting, epistaxis, metrorrhagia, and blood loss due to yang deficiency.

Pharmacological action: warms the middle and dispels cold, warms the meridians and stops bleeding.

Medicinal material source: It is a processed product of the dried rhizome of ginger, a plant of the ginger family.

Preparation method: Take clean dried ginger and scald it with sand according to the blanching method (Appendix II D) until it swells and the surface turns brown.

Properties: This product is irregularly expanded block with finger-like branches. The surface is brown-black or brown-brown. The texture is light and bubbly, the edge of the cross section is brown-black, the center is brown-yellow, fine granules, and the vascular bundles are scattered. The smell is fragrant and unique, and the taste is slightly spicy.

Dosage and administration: 3-9 grams.

Excerpt: Chinese Pharmacopoeia.

Nutritional value of roasted ginger

This product is in the form of irregularly expanded blocks with finger-like branches. The surface is brown-black or brown-brown. The texture is light and bubbly, the edges of the cross section are brown-black, the center is brown-yellow, fine granules, and the vascular bundles are scattered. The smell is fragrant and unique, and the taste is slightly spicy.

The efficacy and function of Pao Jiang

Pao ginger is a processed product of the dried rhizome of the ginger plant of the ginger family. Pao ginger is made by frying the dried ginger until the surface is slightly black and the inside is brown-yellow. Pao ginger has the effects of warming the middle and dispersing cold, warming the meridians and stopping bleeding. Pao ginger is effective in treating abdominal pain, diarrhea and deficiency-cold bleeding caused by deficiency-cold of the middle qi.

Dried ginger is the dried rhizome of the ginger plant of the ginger family. In history, fresh ginger, dried ginger, stewed ginger, roasted ginger, and ginger charcoal have appeared one after another, and their properties, tastes, and effects are different.

Paojiang: It is made by frying dried ginger until the surface is slightly black and the inside is brownish yellow. It is bitter, pungent and warm in nature. It has the effects of warming the middle and dispelling cold, warming the meridians and stopping bleeding. Paojiang is less pungent and dry than dried ginger, and its warming effect is not as strong as dried ginger, but its effect is mild and lasting, and it is good at warming the middle and stopping pain, stopping diarrhea and warming the meridians and stopping bleeding. It can be used for abdominal pain, diarrhea and cold-deficiency bleeding caused by deficiency of qi in the middle. For example, Fuzi Lizhong Pills are used for abdominal pain, diarrhea and cholera cramps caused by deficiency of spleen and stomach, and Aiye Pills are used to treat blood in stool caused by deficiency of spleen and stomach.

Dried ginger: It is the dried rhizome of ginger, with a pungent and hot nature. It has the effects of warming the middle and dispersing cold, restoring yang and unblocking meridians, and warming the lungs and transforming phlegm. Since dried ginger can guard and move, and is hot and dry, it is very suitable for those with excessive cold evil in the middle jiao and dampness, as well as wheezing and coughing caused by cold phlegm in the lungs. Because it is fast and has a strong effect, it is used to restore yang and rescue the adverse symptoms, and its effect is very good. It is often used to treat cold pain in the abdomen, vomiting and diarrhea, cold limbs and weak pulse, phlegm and cough, etc. For example, Dajianzhong Decoction and Lizhong Pills are used to warm the middle and dispersing cold, Sini Decoction is used to restore yang and rescue the adverse symptoms, and Xiaoqinglong Decoction is used to warm the lungs, dispersing cold and transforming phlegm.

Ginger: It is the fresh rhizome of ginger, with a pungent and slightly warm nature. It has the effects of sweating, warming the middle and stopping vomiting, warming the lungs and stopping coughing, and is praised by Chinese medicine as the "holy medicine for vomiting". It can be used for colds, aversion to colds and fever, headaches and nasal congestion, vomiting, wheezing and coughing, fullness, diarrhea, etc. For example, ginger soup made with ginger and brown sugar can invigorate blood circulation and dispel cold, which is a good medicine for preventing and treating colds. In addition, ginger can also detoxify pinellia, arisaema, fish and crabs.

The National Standard for the Processing of Traditional Chinese Medicine clearly distinguishes between dried ginger and roasted ginger: "Roasted ginger warms the middle and dispels cold, and is used for abdominal pain, vomiting and diarrhea caused by spleen and stomach deficiency and cold. Ginger charcoal warms the meridians and stops bleeding. It is mainly used to treat vomiting, epistaxis, metrorrhagia, and blood loss caused by yin deficiency." Therefore, it can be considered that roasted ginger and ginger charcoal should be two different processed products of dried ginger. Dried ginger was first recorded in the Shennong's Herbal Classic, and its processed product, roasted ginger, was first recorded in the Han Dynasty's Treatise on Febrile Diseases. In the Song Dynasty, in addition to "roasted" dried ginger, "roasted charcoal" was also recorded in the Taiping Shenghui Fang. Therefore, it can be considered that ginger charcoal has been another processed product of dried ginger since the Song Dynasty. In the Ming Dynasty, Miao Xiyong pointed out in the "Paozhi Dafa" that dried ginger: "If postpartum blood deficiency causes fever and stops bleeding, both can be fried black, roasted to warm the middle, and used raw to dispel cold evil, regulate lung qi and stop vomiting." "Bencao Chongyuan" points out: "Later generations called dried ginger that has been roasted black "roasted ginger". Ginger tastes spicy, but the spicy taste is slightly reduced after being roasted. If it is over-processed, the essence does not exist, and it is called ginger charcoal, which tastes slightly bitter but not spicy, and is light and unsolid, and does not match the function of roasted ginger."

The difference between Paojiang and Jiangtan: Paojiang and Jiangtan have different functions, and the processing methods and degrees of the two are also quite different. Paojiang uses more auxiliary materials, has a short processing time, focuses on the expansion of the medicine, intends to remove some volatile oils, and tends to warm the middle. Ginger charcoal is processed with high firepower, the product is more carbonized, focuses on the color of the medicine, intends to fry the charcoal to preserve its properties, and tends to stop bleeding. Since different processing methods determine the different functions and main indications of the medicine, this is the fundamental difference between the two.

Side effects and contraindications of roasted ginger

Pregnant women and those with yin deficiency and heat should not take roasted ginger.

How to make delicious roasted ginger

To make kimchi, you first need to buy a jar, which is sold in large vegetable markets. You need to test the sealing of the jar first and ask the seller to test it for you. Light a ball of paper and put it in. Then add water to see if the water seeps out. If not, add water to the edge of the jar, cover it with a lid, and slowly open the lid. If it feels tight and difficult to open, it means it is well sealed.

After buying the jar, wash it, dry it and let it air out.

Then comes the preparation of salt water:

Boil purified water, let it cool, or use mineral water (again, do not add oil), put it into half of the jar, pour in 800 grams of pickling salt, and pour in 50 ml of white wine. It must be authentic Erguotou, or pure grain white wine, don't buy fake ones.

Here let's talk about the amount of salt and wine. There is no strict ratio. Add a little salt at first, try pickling the cabbage, taste the saltiness, and then add more salt as appropriate. Add more salt if you soak more peppers, and less salt if you soak more seasonal vegetables. Don't use too much wine, add a little at a time, and if you find there is white on the surface, add a proper amount.

If you like it sweet, you can add some rock sugar.

Cut off the stem of the pepper and poke a hole with a toothpick.

Remove the ends of fresh garlic, peel off the membrane, wash and dry, and wipe dry with a kitchen steaming cloth if there is any moisture.

Half a bag of green peppercorns, this is a must, it will make the salt water taste extra good and it will not easily grow the white layer. This is not easy to buy in supermarkets, you have to buy it in the seasoning hall of the vegetable market.

Take a carrot, or pickle Xinlingmei, and cut it into pieces. This will make the brine very beautiful and slightly red, and the radish will also be crisp and refreshing.

Three pounds of fresh young ginger, washed and dried

A jar of kimchi is ready. To make the ginger taste good, the above auxiliary ingredients such as peppers, peppercorns, garlic, and carrots are indispensable.

Refreshing Sichuan Pickled Ginger

The medicinal value of roasted ginger

"Bencao Fenjing": It is pungent, pungent and very hot, it can eliminate stomach coldness while protecting the middle and replenishing the heart qi, it can eliminate deep coldness in the internal organs, remove evil and create newness, it can revive the pulse and eliminate yang, it can also lead blood-inducing drugs into the liver to produce blood and reduce fever, it can lead black aconite into the kidney to eliminate cold and dampness.

Paojiang warms the middle and dispels cold, warms the meridians and stops bleeding. It is used for spleen and stomach deficiency and cold, abdominal pain, vomiting and diarrhea, vomiting, epistaxis, metrorrhagia, and blood loss due to yang deficiency.

1. Paojiang stays and does not move, dries out the cold and dampness in the spleen and stomach, removes the coldness and fullness in the navel and abdomen, warms the heart and liver meridians, removes evil and creates newness, and makes yang grow and yin grow. Therefore, it is suitable for those who have yin but not yang in vomiting, nosebleed and bleeding.

2. When the Yin is strong and suppresses the Yang, the Fire does not return to its origin, and the Yang is weak and cannot absorb blood, resulting in vomiting blood or bleeding. However, it is best to fry it and preserve its essence before use. It is the most important medicine for stopping bleeding.

3. Paojiang warms the spleen and stomach, treats internal cold water diarrhea, dysentery, chronic malaria, cholera, cold pain and fullness in the heart and abdomen, and stops nosebleeds, spitting blood, bloody dysentery, and metrorrhagia. "Introduction to Medicine"