川楝子为楝科植物川楝的干燥成熟果实。炒川楝子通常采用中火炒至外表皮焦黄色或焦褐色,取出放凉,切片或用时捣碎。在实践中我们发现川楝子因个大、果核坚硬而不易炒透,经常是外焦里生。为解决这一问题,我们改用砂炒,收到满意效果。现介绍如下: 取炙过的河砂置锅内,用武火加热,至滑利容易翻动时,放入川楝子,不断翻炒。至川楝子全部鼓起,呈圆球状,手摸有丰富 Chuanxiongzi is a dry mature fruit of Ligusticum chuanxiong. Fried Chuanxiong usually fired to the outer surface of the skin to burn yellow or brown, remove and let cool, slice or smash when used. In practice, we found that Chuanxiongzi is not easy to fry because of its large size and firm core, and is often born out of focus. To solve this problem, we switched to sand frying and received satisfactory results. The following is introduced: Take the simmered river sand and set it in a pot and heat it with a flaming fire until it is easy to flip. To Chuanbangzi all bulging, spherical, hand touch rich