Brief Introduction of Douchi Ginger Pictures of Douchi Ginger and Medicinal Use of Douchi Ginger; Sauce with Douchi Ginger; Practice of Douchi Ginger Brief Introduction of Douchi Ginger
Douchi ginger is the root and rhizome of Zanthoxylum bungeanum, a Lauraceae plant, which can be used as Chinese herbal medicine after washing and drying. The root is conical, the surface is brown, and there are granular protrusions. Bubbles are light and easy to break, with grayish brown cross section and small holes (ducts) in the cross section. The smell is fragrant and spicy.
Douchi ginger pictures
Relationship between Douchi and Ginger
Dispelling wind and removing dampness, regulating qi and relieving pain. Treat common cold, rheumatic joint pain, stomachache and beriberi.
1, "Classified Herbs": "Treat the pain of the whole body, release it, dispel cold rash, reduce swelling and regulate qi."
2. Nanning Medical Journal: "Promoting qi to relieve pain, expelling wind and removing dampness, and regulating bones and muscles. Treat stomach cold pain and relax the muscles after falling. "
3. Guangxi Chinese medicine records: "Cure a cold."
4. "Guangdong Traditional Chinese Medicine": "Dispel wind and cold, stop liver wind and reduce swelling. Treat rheumatic pain, weakness of muscles and bones, soft feet after delivery, and wet beriberi. "
Drug name douchi ginger
Alias wood pulp seed root (classified medicinal materials), Manshanxiang (manual of commonly used Chinese medicinal materials of Guangzhou Air Force), Chengqie root, Litsea cubeba root (annals of Sichuan traditional Chinese medicine), Guoshanxiang and Qiangziyu (Guangdong traditional Chinese medicine).
It is the root and rhizome of Zanthoxylum bungeanum in Lauraceae. September ~ 10 Digging, washing and drying.
Sexual taste is pungent and warm.
Meridian-entering liver; Spleen; Stomach meridian.
Indications: expelling wind and removing dampness, regulating qi and relieving pain. Treat common cold, rheumatic joint pain, stomachache and beriberi.
Oral administration and dosage: decocted, 2 ~ 5 yuan (fresh 0.5 ~ 2 Liang); Let's grind it. External use: decoct and wash.
Note that this product is used equally with the roots of Litsea cubeba and Litsea cubeba in Sichuan, commonly known as "Litsea cubeba root".
Medicinal auxiliary formula of fermented soybean ginger
1, cold and headache, Litsea cubeba rhizome is five yuan a liang. Decoct with water. (Guangxi Chinese herbal medicine)
2, treatment of air-conditioning pain, chest pain: litsea cubeba root, fennel worm (yin and yang tiles on the kang dry), grinding, soaking in wine. (Sichuan Yearbook of Traditional Chinese Medicine)
Douchi ginger
Dosage: 10 ~ 15g, decocted in water. Grinding teeth for external use, or tamping. Can be used for treating common cold, edema, beriberi, arthralgia due to wind-cold-dampness, postpartum abdominal pain, dysmenorrhea due to blood stasis, qi stagnation and wind-cold fullness. Single-taste decoction of fruit can cure heatstroke; Tamp, cure nameless swollen poison. Fennel worm is used to treat air conditioning pain and chest pain.
In addition, in Changsha, Liuyang and other places in Hunan Province, there is also a traditional kimchi product of the Han nationality, also called Douchi Ginger, which has a production history of about thousands of years. Among the funerary objects of Mawangdui Han Tomb, there is fermented bean ginger. Let's take a look at the practice of soy sauce ginger.
Method for make fermented soybean ginger sauce
1, material selection: fresh ginger should be light yellow in color, tender and juicy in meat, and spicy in taste. Douchi should be of good quality, delicious, fragrant and black.
2. Petal cutting: cut one end of the ginger branch into petals, and then cut it into 3 ~ 4 pieces according to the size of the ginger.
3. Blasting: put the above ginger slices on a bamboo mat for blasting, once every 100kg ~ 60kg.
4. Steaming Douchi: While drying ginger, put Douchi into a wooden retort for cooking and sterilization, and steam until the retort is covered.
5. Mix the steamed douchi into the sun-dried ginger slices, and put one layer of ginger and one layer of douchi into the cylinder for compression.
6. batching and sealing: after 10 ~ 15 days, take out the ginger slices, screen out the fermented soybeans, add the auxiliary materials such as soy sauce and white wine into the ginger slices, mix well, put them in a jar and seal them. Pickled for 20 ~ 30 days, yellow-brown, delicious, spicy and crispy.
The above is some knowledge about douchi ginger. If you want to know more about Chinese herbal medicine, please continue to pay attention to the health care network channel.
Blending of Douchi ginger, medicinal value of Douchi ginger,