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How to cook Chinese herb
by: Joe Hing Kwok Chu
Use
ceramic or glass cook wares to cook herbs. Avoid using metal
pots or using non-stick pots which are coated with polytetrafluoroethylene (PTFE).
First rinse all the all herbs with water except those in powder form or
those with extra fine seeds or pores like the fungus ma bo, the flower
qing xiang or the seeds called qing xiang zi because they may go down
the drain as you rinse them. Rinsing will get rid of the dirt and the
impurity.
Add the amount of cold water specified in the prescription. Let stand
one or two hour. Then simmer to the serving amount as specified in the
prescription. Do not start with hot water because some herbs may contain
some amount of protein. Hot water may make the protein condense
immediately and difficult to dissolve.
Most formula can be re-boiled a second time, after taking out the
decoction, and add water (less than the amount of the first time). It is
just like a tea bag can be re-used after the first or 2nd time.
Note:
Polytetrafluoroethylene
PTFE is a synthetic polymer used as a non-stick
surface in cookware. The brand names Teflon, Silverstone, T-Fal ,
Hostaflon, Malon, Fluon, Polyflon are the better
known, but PTFE-coated products are also manufactured under other trade names.
When PTFE is heated to
above 530 degrees Fahrenheit, it undergoes breakdown and
emits toxic fumes. It often happens when people forget
that they have PTFE coated pots on the stove. These
fumes will kill small animals, especially birds. Even if one does not die from inhaling the toxic
fume, the ability of the red cells to carry oxygen is hampered.
處方之註腳 |
中藥詞典