What are the effects and functions of the traditional Chinese medicine fermented black beans?

Fermented black beans are not unfamiliar to foodies, because they are added to many delicious foods. In fact, fermented black beans are made from soybean seeds after certain special processing. They can not only satisfy people's appetite and make food taste richer, but also have practical health benefits. So, what are the effects and functions of Chinese medicine fermented black beans?

Medicinal Part

The mature seeds of soybean, a legume plant.

Flavor

It tastes bitter and is cold in nature.

Meridians

It enters the lung and stomach meridians.

effect

Relieve exterior symptoms, relieve restlessness, relieve depression, and detoxify.

Indications

Used for typhoid fever, chills and fever, headache, irritability, and chest tightness.

Related Combinations

1. Used together with scallion whites, it can be used for the initial stage of a cold, chills and fever, no sweating, headache, nasal congestion and other symptoms.

2. Used together with Gardenia, it can be used for exogenous febrile diseases, internal heat in the chest, irritability, restlessness and insomnia.

Dosage

For oral administration: decoction, 5-15g; or made into pills. For external use: take appropriate amount and mash it for application; or fry it until it is charred, grind it into powder and apply it.

Preparation method

Take 70-100g each of mulberry leaves and Artemisia annua, add water and boil, filter, mix the decoction with 1000g of clean soybeans, wait until it is completely absorbed, steam thoroughly, take out, let it dry slightly, put it in a container, cover it with the boiled mulberry leaves and Artemisia annua residue, and ferment it until the yellow skin appears. Take it out, remove the residue, wash it, put it in a container and steam it for another 15-20 days, until it is fully fermented and the aroma overflows, take it out, steam it slightly, and dry it.

Physiological characteristics

Annual herb, 50 to 3750cm tall. The stems are many-branched and densely covered with long, stiff yellow-brown hairs. The light black bean curd grains are oval, slightly flat, 0.6 to 25px long and 0.5 to 17.5px in diameter. The surface is black, wrinkled and uneven, with a brown strip-shaped hilum on one side. The texture is soft, the cross section is brown-black, and there are 2 thick cotyledons. The flowering period is from June to July, and the fruiting period is from July to September.

Origin

It is produced all over the country.