论文部分内容阅读
20.十七味药酒配方:白石英、磁石各60克,石斛、牛膝、制附子各45克,生地、肉桂、云苓各30克,杜仲22克,萆薢、丹参、防风、山茱萸、黄芪、羌活、羚羊角、酸枣各15克,白酒3500毫升。制法:上药共碎为细末,以白布袋盛之,悬于瓷瓶中,用白酒浸之,经10天后弃去药袋,过滤即成。功效:祛风,利湿,补虚。适用于腰脚软弱无力、筋脉挛急、视听不明。服法:每日早、晚各1次,每次空腹温饮1小盅,随饮随添酒,到味薄止。药材解析:白石英温
20. Seventeen taste wine recipe: white quartz, magnet 60 grams each, Dendrobium, Achyranthes, Aconite each 45 grams, habitat, cinnamon, 30 grams each 30 grams, Eucommia 22 grams, Poria, Salvia, wind, Hawthorn, Astragalus , 羌 live, antelope horn, wild jujube each 15 grams, 3500 ml white wine. Method: A total of the medicine is broken into fine powder. It is served in a white cloth bag, suspended in a porcelain bottle, and immersed in white wine. After 10 days, the medicine bag is discarded and filtered and served. Efficacy: Qufeng, dampness, tonic. Applicable to weak and weak legs, tendons and urgency, audiovisual unknown. Directions: Daily morning and evening 1 time, each time fasting warm drink 1 small bowl, with the drink to add wine, to taste thin only. Herbal analysis: white quartz temperature