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款冬花难炙,掌握不好容易出现散瓣、粘连或蜜炙不透心等现象。这里介绍一种传统的蜜炙方法—冷炙款冬花。将洁净的铁锅斜放在炉火上,使锅的一半受热,按比例加入定量炼蜜(每公斤款冬花加炼蜜0.25公斤),并加适量冷开水稀释,乘冷投入款冬花,拌匀后稍闷,使款冬花将蜜吸尽。以文火加热,并用锅铲背压住冬花在锅内旋转搅拌,使蜂蜜均匀的吸附于款冬花内外。蜜炙时若锅底出现粘锅现象,可将铁锅旋转180度,使锅冷的一边斜放在炉火上,将药物扒过来,用洁净的湿布将粘蜜的锅底抹净,待另一边粘锅或火力过大时备用。若蜜炙时火力过大又出现粘锅,再将锅的另一边斜放在炉火上,继续用锅铲背压住冬花旋转
Coltsfoot flowers are difficult to grasp, and they are not easy to grasp. Here is a traditional method of preserves - cold-headed coltsfoot flowers. The clean wok is placed on the stove flame, so that half of the pot is heated, proportionally added quantitative honey refining (0.25 kg per kilogram of coltsfoot honey refining honey), and add appropriate amount of cold water to dilute, cold winter flowers, mix After a little boring evenly, the Coltsfoot flowers sucked away the honey. Heated with gentle heat and pressed with a spatula to hold the winter flower in the pan and stir it to make the honey evenly absorbed inside and outside the Coltsfoot flowers. If there is a sticking phenomenon at the bottom of the pot during the candied fruit, rotate the pot 180 degrees so that the cold side of the pot is diagonally placed on the fire, and pour the medicine over. Use a clean, damp cloth to wipe the bottom of the pot. Reserve on the other side when the stick pan or fire is too large. If the candied fruit is too hot and sticky pans appear, place the other side of the pan obliquely on the fire and continue to use the spatula to press the winter flower to rotate.