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.

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