The difference between processed Polygonatum and Polygonatum

Polygonatum sibiricum is one of the traditional Chinese medicines. This Chinese medicine can also be eaten in life. It can bring many benefits to the human body and there are many ways to eat it. So what’s the best way to eat Huang Jing? What is the difference between processed Huangjing and Huangjing, and how does Huangjing work best? There are many ways to eat Polygonatum sibiricum. Let us take a closer look at the specific content and what to pay attention to when eating Polygonatum sibiricum. You can eat it with confidence.

Preparation method

1. Polygonatum sibiricum: Take the original medicinal material, remove impurities, wash, moisten slightly, cut into thick slices, and dry.

2. Steamed Polygonatum: Take Polygonatum, wash it, put it in a steamer, steam it until it turns brown and black and moist, then take it out and cut it into thick slices.

3. Roasted Polygonatum: Take clean Polygonatum slices and soak them in clean water for one night. Boil them and dry them in the sun until they are 50% dry. Mix them with honey and soak them overnight. Put them in a pot and steam them until they are cooked through.

4. Huangjing with wine: Take clean Huangjing slices and mix them with rice wine, put them in a stewing pot, seal it, heat it in water or with steam, and stew until the rice wine is absorbed; or put it in a suitable container, steam it until it is moist inside and out and black in color, take it out, dry it in the sun until the skin is slightly dry, cut into thick slices, and dry it. For every 100kg of Polygonatum sibiricum slices, use 20kg of rice wine.

5. Polygonatum odoratum made from black beans

(1) Take black (yellow) beans and put them in a pot to boil to get a thick juice. Add Polygonatum sibiricum and cook over low heat until the bean juice is above the surface of the medicine. Take out and let it air dry slightly. Then steam it in a container for 5-8 hours. Alternatively, soak Polygonatum sibiricum in bean juice and soak it thoroughly. Steam it until it turns moist black inside and out. Take out, cut into thick slices and dry. For every 100kg of Polygonatum sibiricum, use 10kg of black (yellow) beans.

(2) Alternatively, soak the clean Polygonatum sibiricum slices for 2 days, changing the water once a day, take them out, boil black beans in water to extract the juice, simmer for 12 hours, take them out, dry them in the sun until half dry, then add 5 kg each of cooked honey and white wine, blend them together and mix well, steam them until they are black and have no numbing smell, and dry them in the sun. Alternatively, soak the clean Polygonatum sibiricum in rice water, rinse it out, add fried black beans, add water to the same level as the medicine, boil them over low heat until they are dry, sieve out the black beans, steam them again until they are steaming, take them out and expose them to the sun and dew, and dry them in the sun. For every 100kg of Polygonatum sibiricum slices, use 30kg of black beans.

(3) Alternatively, take clean Polygonatum odoratum, soak it in water and bring it to a boil. Drain the water, add ginger and black beans and cook for 2 hours. Dry in the sun until half dry, add honey and water, mix well, and steam until it becomes shiny black. For every 100kg of Polygonatum sibiricum slices, use 15kg of honey, 10kg of black beans and 5kg of ginger.

6. Prepared Polygonatum sibiricum from Rehmannia glutinosa

(1) Take clean Polygonatum sibiricum and place it in a suitable container. Steam it until it turns black, dry it in the sun, and expose it overnight. Repeat this process three times. Then add Rehmannia glutinosa paste and mix well. Soak it overnight. Steam it until it turns black, dry it in the sun, expose it once, and dry it in the sun. For every 100kg Polygonatum sibiricum slices, use 24kg Rehmannia glutinosa paste.

(2) Alternatively, take clean Polygonatum odoratum and place it in a pot. Add the steamed Rehmannia glutinosa juice to the pot and cook over low heat until the juice is absorbed and the inside and outside turn black. Then slice the slices when ready to use.