How to make Polygonum multiflorum

Most people in middle age will have gray hair. At this time, they want to blacken their hair, so they will buy some processed Polygonum multiflorum to blacken their hair, but they don’t know how to make it to achieve the effect of blackening hair. In fact, processed Polygonum multiflorum not only has medicinal value, but also has certain edible value, so it can be cooked with many foods.

1. Made from black beans

(1) Take Polygonum multiflorum slices or pieces, mix with black bean juice, place in a suitable non-iron container, and seal.

Polygonum multiflorum (human-shaped, mostly artificially grown) (17 photos)

Close, heat in water or steam and stew until the juice is absorbed or take out Polygonum multiflorum slices or pieces. 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, and boil about 15kg of juice. Add water to the dregs and cook for about 3 hours, and the juice is about 10kg. Combine them to get about 25kg of black bean juice (Pharmacopoeia 85).

Prepared Polygonum multiflorum slices

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

Preparation method of black bean juice: 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 to get 25kg of black bean juice (Hunan).

(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 (Anhui).

2. Black beans and rice wine

(1) Pour the Polygonum multiflorum 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.

Preparation method of black bean juice: Take 10kg of black beans, add water and boil for about 4 hours, boil about 15kg of juice, add water to the dregs and boil for about 3 hours, boil about 10kg of juice, boil about 25kg of juice in total (Pharmacopoeia 63).

(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, and boil about 15kg of juice. Add water to the bean dregs and cook for about 3 hours, boil about 10kg of juice, and combine them to get 25kg of bean juice (Inner Mongolia).

The above article introduces in detail how to prepare Polygonum multiflorum. Polygonum multiflorum can be made into porridge for consumption. This is also a very traditional method of making Polygonum multiflorum. It is basically cooked with black beans to make Polygonum multiflorum black bean porridge, which is also a very famous dish.