Illicium verum is also called fennel, anise, anise and anise. It is the fruit of Illicium verum, the scientific name of which is Illicium verum, and it is commonly used as seasoning. Illicium verum is also called fennel because it can remove the odor in meat and add fragrance to it again. Illicium verum is a special product in China, which is abundant in Guangdong and Guangxi. The color is purple-brown, octagonal, star-shaped, sweet and strong aromatic smell, and the aroma comes from the volatile anisaldehyde.

The fruit and seeds of Illicium verum can be used as seasoning and medicine. With strong fragrance, it has the effects of expelling insects, warming the middle energizer, regulating qi, invigorating stomach, stopping vomiting, dispelling cold, and exciting nerves. Besides being used as seasoning, star anise can also be used as raw material for perfume, toothpaste, soap, cosmetics, etc. in industry, and can also be used in medicine as a wind repellent and stimulant. It is warm in nature and pungent in taste. It has the effects of warming yang and dispelling cold, regulating qi and relieving pain. It can be used for treating cold vomiting, cold hernia, abdominal pain, lumbago due to kidney deficiency, and wet and dry beriberi.

① Illicium verum is mainly used in cooking and processing such as boiling, frying, marinating, sauces and roasting, and is often added to dishes for making beef and rabbit meat, which can remove odor such as fishy smell, add aromatic smell, adjust taste and increase appetite.

② When stewing meat, put star anise into the pot, and its fragrance can be fully hydrolyzed and dissolved into the meat, making the meat taste more mellow.

(3) when cooking soup cabbage, you can add salt and star anise to the cabbage, and finally put some sesame oil, so that the dish made has a strong flavor of meat dishes.

④ When pickling eggs, duck eggs, Chinese toon and coriander, adding star anise will have a unique flavor.

Dietotherapy: star anise is warm and sweet. It has the effects of warming yang and dispelling cold, regulating qi and relieving pain.

★ Tips ★

① It is edible for the general population. Suitable for people with spasmodic pain and leukopenia;

② Not suitable for people with yin deficiency and excessive fire.

Special reminder:

① Illicium verum is basically eight-horned (occasionally nine-horned), and the six-horned is a fake octagonal, which is poisonous and should not be eaten.

(2) some star anise surface shiny things, that star anise is sulfur smoked dry, a kind of crystal. The natural dried star anise is dull in color, natural in fragrance and pure in taste.

Note: Many star anise in the market are colored by sulfur fumigation, so we suggest that star anise be boiled in boiling water for 3-5 minutes before cooking, so as to remove bitterness and sulfur and increase fragrance. After the star anise is bought back, it needs ventilation and preservation, otherwise it will frost (white and not moldy). If so, you can sprinkle some white wine and cover it for one day.

02, white button (cardamom, cardamom kernel)

Mature fruit of Amomum cardamom, a ginger herb. Produced in Vietnam, Thailand, Laos and other places, China is made in Yunnan, Guangdong and Guangxi. Harvest in autumn, dry in the sun for raw use, and mash when used. Sexual taste is pungent and warm. Similar to Amomum villosum, it has the functions of eliminating dampness, promoting qi circulation, warming and stopping vomiting. Often used with Amomum villosum. 　　

Notes on ancient books

Ancient books discuss Duan Chengshi's Youyang Za Mupian in Tang Dynasty: "Cardamom, out of Gaguro, is called bony. It is shaped like a banana, its leaves are like Du Ruo, it is eight or nine feet long, it does not wither in winter and summer, its flowers are light yellow, and its children are blooming like Pu Tao. When they are ripe, they turn white, and they will be picked in July. " Compendium of Materia Medica Caosan Amomum Cardamom: "Amomum Cardamom is round as white morning glory, its shell is white and thick, and its kernel is like shrinking Amomum. It is used as medicine, peeled and fried." 　

"Kaibao Materia Medica": "Main accumulation of air-conditioning, anti-vomiting, nausea, eliminating valley and lowering qi." 　

"Pearl Capsule": "Dispelling stagnation of qi in the lungs, eliminating grains and eating." 　

"Supplementing the Medicinal Property of Pearl Capsule": "It has four functions: breaking the stagnation of qi in the lung, removing the odor in the mouth, dispersing the air-conditioning in the chest, and replenishing the vitality." 　

Compendium: "Treat choking diaphragm, eliminate malaria, cold and heat, and detoxify alcohol." It is used for dampness blocking middle energizer and qi stagnation of spleen and stomach. For example, Amomum Cardamom Pills in Shengji Zonglu. 　

Used for nausea and vomiting, such as cardamom soup in Shen Shi Zunsheng Book; Used for initial wet temperature rise.

"Deyi Materia Medica": "Get Amomum villosum and Glycyrrhiza uralensis Fisch to treat children's galactorrhea; Get Amomum villosum, clove and dried tangerine peel to cure stomach regurgitation. " 　

Cooking instruction

(1) cardamom avoid fire. 　　

② It can be crushed but not fried, otherwise it will lose or weaken its unique aroma and delicious taste. 　

③ It is compatible with almond, coix seed, talc, etc. for those who are at the beginning of damp and warm, and have low body heat, chest tightness and hunger, and are heavier than heat. 　

④ For vomiting due to cold and dampness in the spleen and stomach, it can be combined with Pinellia ternata, Pogostemon, Ginger, etc. 　

⑤ Cooking purpose: As seasoning, it can remove peculiar smell and increase fragrance. It is used to prepare various kinds of marinated soups and prepare marinated pork and roast chicken. It is also one of the raw materials of curry powder.

03. Angelica dahurica

Alias names: Angelica dahurica, Aromatic, Zanthoxylum bungeanum, Zefen, Bai Chen, Radix Angelicae Dahuricae, Radix Angelicae Dahuricae, Radix Angelicae Dahuricae, Radix Angelicae Dahuricae or Radix Saposhnikoviae of Yunnan, fragrant stick, and Radix Saposhnikoviae.

Trade name:

① Angelica dahurica, also known as Angelica dahurica and Angelica dahurica. It is produced in Zhejiang. 　

(2) Radix Angelicae Dahuricae, also known as Radix Angelicae Dahuricae. It is produced in Sichuan. 　

③ Angelica dahurica, also known as Xing 'an Zizhi, is a native of Anguo and Dingxian County, Hebei Province. 　

④ Angelica dahurica: also known as Angelica dahurica. It is produced in Yuzhou and Changge, Henan Province. 　

⑤ Bozhou Angelica dahurica, also known as Angelica dahurica, is produced in Bozhou, Anhui. 　

Properties: pungent, warm; Enter lung, stomach and large intestine meridian. Huang Shi mining leaves in summer and autumn, removing fibrous roots and sediment, drying in the sun or at low temperature; Slice, raw.

04. Radix Astragali

Astragalus membranaceus, also known as Huangqi.

The actual branches of wild Astragalus membranaceus are not thick, and naturally sliced Astragalus membranaceus will make people feel that the tablets are small, different in size and not good in appearance. Therefore, many vendors in the market use the method of machine pressing, first smashing Astragalus membranaceus into slag, and then pressing it into sheets by machine to make it look better and bigger! But in fact, the more processing processes, the more nutrients will be lost in Astragalus membranaceus, and even unscrupulous traders may add some unhealthy things to harm human body. Therefore, we recommend that you buy this kind of natural Astragalus membranaceus slice directly and without mechanical processing, although it is not as good as the processed Dongdong! But I promise you the natural quality of Astragalus, so that everyone can see it, eat safely and eat healthily!

Modern pharmacological studies have found that with the aging of the elderly, the deformability of red blood cells weakens, and soft red blood cells gradually tend to be rigid and not easy to deform. Therefore, the elderly are prone to cardiovascular diseases. Scientists have found that Astragalus plays a very important role in improving the metabolism of the elderly and preventing senile diseases. Therefore, often using Astragalus membranaceus to decoct soup, soaking in water as tea, cooking porridge with glutinous rice, stewing hens to cook black beans and stewing soybeans all have good disease prevention and health care effects.

Functional indications:

Astragalus membranaceus has the effects of invigorating qi, consolidating exterior, arresting sweating, promoting granulation, promoting diuresis and reducing swelling. It can be used for the treatment of qi deficiency, asthenia, stagnation of middle qi, chronic diarrhea, proctoptosis, hematochezia, spontaneous sweating due to exterior deficiency, carbuncle, chronic ulcer, blood deficiency, sallow, internal heat, thirst, chronic nephritis, proteinuria, diabetes, etc. Radix Astragali preparata can replenish qi and tonify the middle energizer, and can be used to strengthen the exterior and support sores.

Dietotherapy value: Astragalus membranaceus is mainly used to tonify deficiency, which is often used for people with chronic physical weakness, weak speech and weak pulse. Taking astragalus regularly can avoid frequent colds.

① Deficiency of spleen and stomach, lack of loose stool, prolonged diarrhea, proctoptosis and organ prolapse. This product is an important medicine for invigorating qi and rising yang.

② Patients with weak lung qi deficiency, prolonged cough and asthma, shortness of breath and fatigue.

③ spontaneous sweating due to qi deficiency and night sweats due to yin deficiency.

(4) Deficiency of qi and blood, sores are difficult to collapse and rot, or it is difficult to heal after a long period of collapse.

⑤ Edema and dysuria due to qi deficiency, water and dampness loss.

Use taboos:

Physically speaking, people who are very thin and strong are not suitable.

2 From the physical condition, don't eat astragalus when you have a cold or menstrual period.

③ In terms of season, ordinary people should not eat Astragalus membranaceus in spring.

④ Nephropathy belongs to yin deficiency, and those with damp-heat and excessive heat toxicity will generally have toxic and side effects, so it should be banned.

Usage and dosage:

① Use Astragalus membranaceus about 5 ~10g every day, and boil water10 ~ 20min for future generations to drink tea, which can be brewed repeatedly.

② Take about 30g of Astragalus membranaceus every day after decoction, or take it after decoction for future generations to drink tea. Take 30g of Astragalus membranaceus and 0/5g of Lycium barbarum/kloc-after decoction, which is more effective for people with weak qi and blood.

(3) take about 50 grams of astragalus root, and after decocting the soup, cook rice or porridge with the decocted soup, and it will become astragalus root rice and porridge, which is also very beneficial.

05. Amomum villosum (Amomum villosum, Amomum villosum, Amomum villosum, Laokou)

Alias: soil Amomum villosum, fake Amomum villosum.

Properties: the capsule is oval, oval or olive-shaped, with a length of1.5 ~ 3 cm and a diameter of1~ 2 cm; Yellow-brown or reddish-brown, slightly pointed at both ends, thick skin without thorns, protruding longitudinal ridges, and cracking in Jiebrown, exposing seeds.

The seeds do not gather together to form a ball, which is irregular and polygonal, gray-brown or brown; Outer white aril. Terrier. Slight breath and slightly pungent taste.

Indications: dryness, warming, dispelling cold, eliminating phlegm, stopping malaria, invigorating spleen and warming stomach. Used for cold pain in the heart, fullness in chest and abdomen, intermittent phlegm stagnation, dyspepsia, vomiting and diarrhea.

06, tsaoko (tsaoko)

Alias: grass nuts, grass fruits.

Amomum tsao-ko has a special spicy flavor, which can remove fishy smell and stimulate appetite. It is a good cooking seasoning and is praised as "one of the five spices" in food seasoning. Amomum tsao-ko is used to cook dishes, which can remove fishy smell and smell and improve the taste of dishes. When cooking fish and meat, it tastes better with Amomum tsao-ko.

When stewing beef and mutton, put some tsaoko, even if the mutton is fragrant and delicious, it can drive away the smell of mutton. Blending refined brine and cooking meat and dishes to enhance flavor, such as boiling beef with grass fruit; Another example is the use of Amomum tsao-ko to enhance the fragrance in Yunnan specialty chicken sealing.

Tsao Tsao-ko can be used as food seasoning, but also as medicine. It is pungent and warm, and has the functions of warming the middle warmer, invigorating the stomach, promoting digestion, and smoothing qi. It is mainly used for treating heart pain, epigastric pain, nausea and vomiting, cough with excessive phlegm, etc.

Use taboos:

① Amomum tsao-ko avoids iron.

② It can be used for cold and dampness blocking the spleen and stomach, abdominal distension, pain, vomiting and diarrhea, etc. It can be used equally with Alpinia katsumadai and Magnolia officinalis.

③ It is used for malaria, especially for malaria caused by miasma and turbid dampness in Shan Lan. It can be combined with Changshan, Chaihu and Anemarrhena.

07, agarwood

Efficacy: lowering the temperature, warming the kidney and receiving qi.

Compatibility of drugs: matching with radix aucklandiae, invigorating qi and promoting qi circulation; With cistanche deserticola, warm kidney and nourish yin.

08, dried tangerine peel

Pericarpium Citri Tangerinae is the dried and mature pericarp of Rutaceae citrus and its cultivated varieties. The peel is named after Chen Zheliang.

Medicinal materials are divided into "Chenpi" and "Guangpi". Picking ripe fruits, peeling off peels, and sun-drying or low-temperature drying.

09, Chuanxiong

Attention: menorrhagia, pregnant women and hemorrhagic diseases should be taken with caution; Those with yin deficiency and excessive fire are forbidden to take it. Astragalus membranaceus, Fructus Crataegi, Stellera chamaejasme, mirabilite, talc, Rhizoma Coptidis, and anti-Liriodendron should never be used with Chuanxiong.

10, Dahongpao pepper

Hanyuan Zanthoxylum bungeanum is famous for its excellent varieties, and its unique harvesting technology also plays a decisive role in the excellent degree of Hanyuan Zanthoxylum bungeanum: after sunset, fold the drying mat for about half an hour, let the Zanthoxylum bungeanum slowly dissipate heat and cool, and take back the dried Zanthoxylum bungeanum Bunge and put it in a bamboo basket. With fine weather, the color dried in one day is the reddest and the quality is the best. Only the pepper harvested in strict accordance with this process can be called authentic Hanyuan pepper.

Several points to distinguish Hanyuan Dahongpao from common Zanthoxylum bungeanum;

(1) chewing in the mouth, fragrant and fragrant, the tongue suddenly loses its taste, and it begins to feel that the hemp taste is scattered in every cell on the tip of the tongue, and it will be sweet after the hemp taste.

(2) the pot will be numb, and it will take some time for ordinary pepper to smell numb.

③ The color is dark red, and the common pepper is brighter and redder.

Zanthoxylum bungeanum has a fragrant smell, which can remove the fishy smell of all kinds of meat; Promote saliva secretion and increase appetite; Dilate blood vessels, thereby lowering blood pressure; Taking pepper can remove parasites; It has the effects of invigorating stomach with fragrance, warming middle warmer and dispelling cold, removing dampness and relieving pain, killing insects and detoxicating, and relieving itching and fishy smell.

Tips:

① Excessive consumption easily consumes intestinal water and causes constipation;

② Zanthoxylum bungeanum with small seeds and light purple shell is better;

(3) Zanthoxylum bungeanum will produce white film and taste bad after it gets wet, so it should be kept in a dry place, and pay attention to moisture prevention;

④ The oil temperature should not be too high when frying pepper oil.