竹茹的传统制法是喷拌姜汁后炒至微黄,但现在竹茹有两种规格,一种为小片、小段,另一种为丝团状。传统做法对后一种规格的竹茹很难翻炒,往往是生、焦、熟并存,且以生者居多数。由此,我们对竹茹的炮制方法进行了改进。方法是:先将丝团状的竹茹撕开,除去竹茹外层青皮和内层质脆部分及末屑,按50公斤竹茹用12.5公 Zhuru’s traditional method is to fry ginger juice and stir fry until slightly yellow, but now Zhuru has two specifications, one is a small piece, a small piece, and the other is a filamentous mass. The traditional practice of Zhu Ru of the latter specification is difficult to stir-fry. It is often raw, coke, cooked and coexist, and the majority of living people are in the majority. As a result, we have improved Zhu Ru’s processing methods. The method is: first tear the filamentous bamboo ru, remove the outer layer of the bamboo skin and the inner layer of brittle parts and debris, according to 50 kg Zhuru with 12.5 male