What is the processing method of Cistanche deserticola

Cistanche is a very expensive Chinese medicinal material with great nutritional benefits. It can also prevent various diseases in the body. In fact, there are many ways to cook Cistanche. Currently, there are different processing methods. So what is the processing method of Cistanche? Let me introduce it to you and see how to better process Cistanche. Let me introduce you to the specific processing method of Cistanche.

Cistanche is a very precious Chinese herbal medicine, also known as desert ginseng. It is suitable for replenishing kidney yang deficiency, and it is nourishing without being dry. Cistanche deserticola is a parasitic plant that lives on the roots of the desert trees Haloxylon ammodendron and Tamarix chinensis. It has low requirements for soil and water and is a promising industry. Distributed in Inner Mongolia, Ningxia, Gansu and Xinjiang, it is known as the "Desert Ginseng" and has extremely high medicinal value. It is a traditional precious Chinese medicinal material in my country and one of the most frequently used tonic medicines in kidney-tonifying and yang-enhancing prescriptions throughout the ages.

Cistanche deserticola

Processing method of Cistanche deserticola

1. Cistanche deserticola: pick out impurities, soak in clean water, change the water 1-2 times a day (if it is salty Cistanche, soak out all the salt), moisten thoroughly, slice (vertical cut), and dry in the sun.

2. Wine Cistanche: Take Cistanche slices, mix with rice wine, put in a sealed jar, place in a pot of water, heat and steam until the wine is gone, take out and dry. (For every 100 catties of Cistanche deserticola, use 30 catties of rice wine)

3. Black bean preparation: Soak Cistanche deserticola in rice water for 3 days, changing the water once a day to remove all the saltiness, scrape off the scales on the surface, and cut into 1.5cm thick slices; then take 5kg of black beans and fry until fragrant, divide it into 3 portions, take 1 portion each time, mix it with water and Cistanche deserticola, cook it over low heat until it is dry, take it out until it is half dry, then steam it thoroughly and dry it in the sun, take another portion of black beans and cook it together, steam and dry it in the sun, repeat 3 times, and dry it in the sun. For every 500kg of Cistanche deserticola, use 50kg of black beans.

4. "Leigong Paozhi Lun": Whenever using (Cistanche deserticola), first soak it in clear wine for one night. In the morning, use a palm brush to remove all the sand and floating shells. Crack the center and remove a layer of white membrane like bamboo grass. Then steam it from noon to evening, and then roast it with butter.

Through the introduction of the above content, everyone has a deep understanding of the processing methods of Cistanche. In fact, the several processing methods introduced above are very important. If you prepare it according to the above methods, you will definitely get good processing results. If you are not feeling well and need nourishment, you should eat some Cistanche appropriately.