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炮姜为姜科植物干姜(Zingiber officinale Rost)的炮制品。具有化瘀止血功能,系我院中医妇科临床常用中药之一。炮姜常规炮制方法为清炒,其方法系将干姜片,炒至发泡,外表焦黑色,内面焦黄色。依此法炮制,根本不会发泡,而且容易造成炭化,同时翻炒时有一股较强的辣味,刺激眼、鼻、喉部。对此,笔者在实践中摸索,将清炒法改用砂炒法,改进以上缺点,具体操作方法介绍如下。方法: 取河砂与适量菜油置锅内炒烫,再将干姜片倒入锅内共炒,不断翻动,炒至发泡,鼓起,外表呈棕褐色时取出,筛去砂子,摊凉即得。
The ginger is a processed product of Zingiber officinale Rost. With hemostasis and hemostasis, it is one of the commonly used traditional Chinese medicines for gynecology in our hospital. The conventional method of cooking ginger is to stir fry. The method is to dry ginger slices, stir froth until foaming, the appearance is charred black, and the inner surface is burnt yellow. In accordance with this method, it will not foam at all, and it will easily cause carbonization. At the same time, there will be a strong pungent taste when stimulated to stimulate the eyes, nose and throat. In this regard, the author explored in practice, the fried fried method to use sand frying method to improve the above shortcomings, the specific operation method is described below. Method: Take the river sand and the amount of rapeseed oil to fry the pan, then pour the dried ginger into the pan and fry. Keep turning, fry until foaming, bulging, take out when the appearance is tan, sieve out the sand, and cool off. That’s it.