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炒白芥子的正确方法

更新时间: 2021-04-03 23:27:58     

1、炒芥子:取净芥子,照清炒法炒至深黄色有香辣气。用时捣碎。

2、白芥子性温,味厚气锐。入肺、胃经。可利气豁痰,温中散寒,通络止痛。治疗痰饮咳喘,胸胁胀满疼痛,反胃呕吐,中风不语,肢体痹痛麻木,脚气,阴疽,肿毒,跌打肿痛。肺虚久咳及阴虚火旺者禁服。 炒芥子:取净芥子,照清炒法炒至深黄色有香辣气。用时捣碎。【炮制】原药簸净杂质,置锅内炒至深黄色,微有香味,取出。放凉。

关键词: 芥子 正确 方法

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