白扁豆为常用中药,始载于《名医别录》,按现行版《中国药典)和各地中药炮制规范规定,其炮制品炒扁豆均用清炒法,而用此法定方法炒出的白扁豆多具焦斑或夹生现象,这是因白扁豆体形较大,锅与豆接触面较小而产生受热不均所致。笔者在长期实践中认为,对这种体形偏大的豆类应加辅料来炒,针对炒白扁豆的健脾化湿可选用麦麸辅料,使麸炒白扁豆具更强的健脾胃作用,现将此法介绍如下。 取麸皮撒入加热的炒药锅内,至冒烟时,加入净白 White lentils are commonly used in traditional Chinese medicine. They were first published in the “Doctors of the Ming Dynasty,” and according to the current version of the “Chinese Pharmacopoeia” and the provisions of Chinese herbal medicines, the fried lentils are processed by the fried method and the white lentils fried by this legal method are used. The phenomenon of focal spots or clippings is caused by the uneven heating of the white lentils and the small contact between the pot and the beans. In the long-term practice, the author believes that this type of beans should be added with large materials to fry, for the fried spleen and dampness can use wheat bran accessories, so that bran fried white lentils with a stronger spleen and stomach function, This law is introduced as follows. Take the bran and pour it into a heated sauté pan. When it is smoked, add white.