How to prepare Polygonum multiflorum

In fact, you can prepare Polygonum multiflorum at home, but many friends do not know about it or how the preparation process is. The general preparation method is to remove impurities first, then wash and soak, then slice and dry, and then it can be processed. The benefits of Polygonum multiflorum to the human body are the effects of nourishing the liver and kidneys, and improving the essence and blood.

How to prepare Polygonum multiflorum

Polygonum multiflorum is the dried tuberous root of the Polygonum multiflorum plant of the Polygonaceae family and is a commonly used traditional Chinese medicine in my country throughout the ages. After being processed as required, Polygonum multiflorum becomes processed Polygonum multiflorum. The purpose is to reduce its toxicity and change its medicinal properties, thereby producing different therapeutic purposes and effects. Raw Polygonum multiflorum has the effects of moistening the intestines and promoting bowel movements, and relieving sores, but it has a certain degree of toxicity; processed Polygonum multiflorum has the effects of nourishing the liver and kidneys, improving the essence and blood, and blackening the hair. Throughout the ages, there are many methods for processing Polygonum multiflorum, mainly the following:

1. Clean and remove impurities

2. Remove impurities, wash, soak, moisten, cut into thick slices or blocks, and dry.

3. Roasting and Preparing Polygonum Multiflorum

1. Black bean

(1) Take the slices or pieces of Polygonum multiflorum, mix them with black bean juice, place them in a suitable non-iron container, seal it, and heat it in water or steam until the juice is absorbed or take out the slices or pieces of Polygonum multiflorum. Mix well with black bean juice, place in a suitable container, heat and steam until brown, take out and dry. For every 100kg of Polygonum multiflorum slices (pieces), use 10kg of black beans.

Black bean juice preparation method: take 10kg of black beans, add appropriate amount of water, cook for about 4 hours, boil about 15kg of juice, add water to the dregs and cook for about 3 hours, boil about 10k of juice, and combine to get about 25kg of black bean juice.

(2) Steam the raw Polygonum multiflorum slices for about 6-8 hours, simmer overnight, remove, and dry in the sun or bake until 80% dry. Mix with black bean juice and steam for about 24 hours until the juice is absorbed. Dry the slices until they are black inside, and then dry them. For every 100kg of Polygonum multiflorum slices, use 10kg of black beans.

Black bean juice preparation method: Take 10kg of black beans, add water and boil for about 4 hours, boil about 15kg of juice, add water to the bean dregs and boil for about 3 hours, boil about 10kg of juice, and combine them to get 25kg of black bean juice.

(3) Take pieces of Polygonum multiflorum. Place in a non-iron pot, add black beans and appropriate amount of water and cook for 3-4 hours, simmer for 1 night until the outside is black and the inside is brown, take out, remove the bean dregs, dry half in the sun, stir in the remaining liquid, moisten thoroughly, cut into thick slices, and dry. For every 100kg of Polygonum multiflorum pieces, use 10kg of black beans.

2. Black beans and rice wine

(1) Pour the He Rui Wu pieces into a basin, mix with black bean juice and rice wine, place in a can or suitable container, seal, place in a pot of water, stew until the juice is absorbed, take out, and dry in the sun. For every 100kg of Polygonum multiflorum, use 10kg of black beans and 25kg of rice wine.

The method of making black bean juice is to take 10kg of black beans, add water and boil for about 4 hours, boil about 15kg of juice, add bean dregs to water and boil for about 3 hours, boil about 10kg of juice, and boil about 25kg of juice in total.

(2) Take the slices or pieces of Polygonum multiflorum, mix them with black bean juice, heat them in water, steam them for 8 hours, and simmer them for 8 hours until the surface turns black-brown, then take them out and dry them. Then mix with rice wine, steam for 8 hours, take out and dry in the sun. For every 100kg of Polygonum multiflorum slices, use 10kg of black beans and 20kg of rice wine.

Preparation method of black bean juice: take 10kg of black beans, add appropriate amount of water, boil for about 4 hours, boil about 15kg of juice, add water to the bean dregs and boil for about 3 hours, boil about 10kg of juice, and combine them to get 25kg of bean juice.

3. Steaming

(1) Remove impurities from the raw Polygonum multiflorum and separate them into pieces. Soak them for 12-24 hours, wash them, pick them up, split the large ones, sprinkle them with water during the process to moisten them thoroughly, and place them in a steamer. Steam them for 8 hours a day (starting from the time when the steam comes up), simmer them overnight, turn them over and over once the next morning, and steam them again. Repeat this process for 4 days and simmer them for 4 nights until they are moist and black inside and out. take out. Sun-dry until half-dry, cut into thin slices, mix in the original juice obtained during steaming, let it absorb completely, dry, and sieve out the ash.

(2) Take the original medicinal materials, wash them, boil them for 4-6 hours until the center becomes sticky, dry them in the sun, cut off the stem base and tail, and repeatedly dry them in the sun until they become hard. After soaking for another 4 hours, add water to cover the surface of the medicinal materials, boil them for 8 hours, simmer them overnight, dry them in the sun, steam them for 8 hours, and simmer them for 15 hours. Repeat the previous method once more, cut into 9-12mm cubes while still hot, and dry in the sun.

4. Black beans and ginger

Take Polygonum multiflorum, soak it in water for 48 hours, cut it into 3cm cubes, soak it for another 48 hours, boil it for 20 minutes, drain the water, add ginger (slice it and stick it to the bottom of the pot), cook black beans for 4 hours, remove the ginger and black beans, and dry them. For every 10kg of Polygonum multiflorum, use 1kg each of black beans and ginger.

5. Black bean and licorice

First put the black beans on the bottom of the pot, add licorice, Polygonum multiflorum and water, and cook over high heat for 12 hours until they turn black and red. Soak for 1-2 days, dry, cut into 3mm thick slices, and dry them in the sun. For every 100kg of Polygonum multiflorum, use 12.5kg of black beans and 2kg of licorice.

6. Wine making

(1) Take slices or pieces of Polygonum multiflorum, mix with rice wine, soak for 4-6 hours, steam in a steamer for 6 hours, take out and let it air dry for a while, then add the juice in the pot, wait until the juice is absorbed, take out and steam again, until it turns black, take out and dry in the sun or oven. For every 500g of Polygonum multiflorum, use 60g of rice wine.

(2) Soak Polygonum multiflorum in wine and water, slice it, and dry it. For every 10kg of Polygonum multiflorum, use 2kg of white wine.

7. Cooked Rehmannia

Take cooked rehmannia juice, dilute it with water, add He Shuwu to moisten it thoroughly, steam it for 3-5 hours, and dry it; repeat the steaming and cooling process 3-5 times and dry it in the sun. For every 500g of Polygonum multiflorum, use 60g of processed Rehmannia glutinosa juice.

The above are some preparation methods of Polygonum multiflorum, you can try them.