White silkworm, also known as silkworm, Tianchong, and Jiangchong. Recorded in "Shennong Bencao Jing". It belongs to the family Bombycidae of the insect Bombyx mori Linnaeus. The dried body of the silkworm that dies from infection (or artificial inoculation) of the white muscardine fungus Beauveria bassiana (Bals.) Vuillant at the age of 4 to 5 days. It is mainly produced in spring and autumn, and the infected silkworms that died from white muscardine are dried.
【Processing Method】1. White silkworms: "Lei Gong Pao Zhi Lun" states, "First, soak the glutinous rice and wait for the silkworm's saliva to come out like snail saliva floating on the water surface. Then strain it, dry it with low heat, use a clean cloth to wipe off the yellow flesh and black mouth parts on the silkworm, grind it into powder, and use it as medicine." "Prescriptions in Historical Records" states, "Remove the silk." "Pu Ji Fang" states, "Soak in water and brush off the ash." Currently, the original medicinal material is taken, washed and dried, and impurities are removed.
2. Stir-fried white silkworms: "Bei Ji Qian Jin Yao Fang" states, "Stir-fry lightly." "Ri Hua Zi Ben Cao" states, "Use for medicine after removing the silk and eggs, stir-fry evenly." "Local Prescriptions" states, "When using, choose those that are straight and white, remove the silk mouth, and stir-fry lightly before using." "Wei Sheng Jia Bao Fang" states, "Wash off the ash, do not let it burn." Currently, take clean white silkworms, place them in a pot, heat them over low heat, stir-fry until the surface turns yellow, take them out and let them cool.
3. Bran-fried white silkworms: "Sheng Ji Zong Lu" states, "Fry with bran until it turns red." "Pu Ji Fang" states, "Fry with bran until it turns red, remove the bran." "Song Ya Zun Sheng Quan Shu" states, "Fry with glutinous rice." Currently, spread bran in a hot pot, heat it over high heat, when it starts to smoke, add clean silkworms, stir-fry until the surface turns yellow, take them out, sift off the bran, and let them cool. For every 100kg of white silkworms, use 10kg of bran.
4. Ginger-processed white silkworms: "Bo Ji Fang" states, "Remove the silk, take the clean ones, use natural ginger juice, and dry them in a white bowl." "Wei Sheng Jia Bao Fang" states, "Bathe and clean, soak in ginger juice, stir-fry lightly." "You You Xin Shu" states, "Remove the head and feet, grind them into powder, mix with ginger juice to make cakes, roast them over fire until dry, grind them into powder again, mix with ginger juice to make cakes, and dry them." "Zeng Guang Yan Fang Xin Bian" states, "Steam with ginger juice." Currently, take fresh ginger and crush it with an appropriate amount of water. Pour the ginger juice into the clean white silkworms, mix well, place them in a pot, heat them over low heat, stir-fry until slightly dry, take them out and let them cool. For every 100kg of white silkworms, use 20kg of fresh ginger to extract juice.
5. Wine-processed white silkworms: "Xiao Er Yao Zheng Zhi Jue" states, "Soak in wine, stir-fry until yellow." "Pu Ji Fang" states, "Remove the silk, stir-fry with wine." Currently, take clean white silkworms, place them in a pot, heat them over low heat, stir-fry until they turn yellow, then spray wine and stir-fry until dry, take them out and let them cool. For every 100kg of white silkworms, use 12kg of yellow wine.
6. Licorice water-processed white silkworms: Take clean white silkworms, wash them with licorice decoction, dry them, then place them in a pot, heat them over low heat, stir-fry until they turn yellow, take them out and let them cool. For every 100kg of white silkworms, use 2-3kg of licorice.
