Radix Rehmanniae Praeparata, commonly known as cooked Rehmannia, is a commonly used Chinese herbal medicine. Many people use cooked Rehmannia to make medicinal dishes. So how is cooked Rehmannia made?
How to Make Cooked Rehmannia
Cooked Rehmannia is made by steaming and sun-drying raw Rehmannia. The preparation method has been recorded differently since ancient times, such as three steaming and three sun-drying, seven steaming and seven sun-drying, and nine steaming and nine sun-drying. Most regions only steam it once or three times, but nine steaming and nine sun-drying is generally considered to produce the best quality Cooked Rehmannia. The specific preparation method is as follows.
1. Clean the raw Rehmannia and put it in a basin.
2. Add yellow wine and powder of Amomum villosum, and mix well until moist.
3. Put the moistened raw Rehmannia into a steaming basket and steam it for the first time, about 48 hours.
4. Put the first steamed Rehmannia into a drying machine to dry the outer skin.
5. Mix it again with yellow wine, powder of Amomum villosum, and the juice from the steamed Rehmannia.
6. Put the Rehmannia back into the steaming basket and continue steaming for about 24 hours, and then continue drying.
7. Repeat this process nine times until the Cooked Rehmannia is black both inside and outside, with a sweet and sour taste and no bitterness.
What to Pay Attention to When Making Cooked Rehmannia
1. Proportions
Generally, it is recommended to use 50 kilograms of yellow wine and 0.9 kilograms of Amomum villosum powder for every 100 kilograms of raw Rehmannia when steaming Cooked Rehmannia.
2. Adding Yellow Wine
When making Cooked Rehmannia, the total amount of yellow wine added for the first time should be 10% of the total amount, and the amount used from the second to the eighth time should be 70% of the total amount of yellow wine. The amount used for the ninth time should be approximately 20% of the total amount.
3. Strict Sealing
During the steaming process, the steaming container should be tightly sealed to prevent the aroma of yellow wine and Amomum villosum from dissipating, which can affect the medicinal properties and taste of Cooked Rehmannia.
What Are the Functions of Cooked Rehmannia
Blood Tonic and Menstrual Regulation
Cooked Rehmannia has a sweet and warm nature and nourishes and replenishes blood. Its active ingredients can promote the recovery of red blood cells and hemoglobin in the body, and promote the proliferation and differentiation of hematopoietic stem cells and hematopoietic progenitor cells. It can assist in the treatment of symptoms caused by blood deficiency, such as pale complexion, scanty menstruation, dysmenorrhea, palpitations, and insomnia.
Nourishing Yin and Tonifying Essence
Cooked Rehmannia enters the liver and kidney meridians, and has the effects of nourishing the kidney yin, filling essence, and nourishing marrow. It has certain benefits for symptoms of deficiency of essence and blood caused by liver and kidney yin deficiency, such as lumbago and weakness of the knees, emission of sperm during sleep, dizziness, tinnitus, and hearing loss.
Enhancing Immunity
The extract of Cooked Rehmannia can protect macrophage phagocytic function and help inhibit antibody-producing cells. Cooked Rehmannia can help improve the body's immune function to a certain extent, enhance the body's ability to resist diseases.
Anti-thrombotic
The active ingredients in Cooked Rehmannia can help activate plasminogen, to some extent, inhibit the formation of blood clots, and have certain benefits for conditions such as hyperlipidemia, fatty liver, and hepatic vein bleeding.
How to Consume Cooked Rehmannia
There are many ways to consume Cooked Rehmannia, the most common of which is to use it for soup, boiling water, porridge, and wine soaking. Here are two common methods of consumption.
Cooked Rehmannia Stewed Chicken Soup
Ingredients: 1 chicken, 30 grams of Cooked Rehmannia, 5 grams of ginseng, 10 grams of Ophiopogon, 10 jujubes, a suitable amount of ginger and salt.
1. Clean the chicken.
2. Cut the Cooked Rehmannia into pieces, slice the ginseng, remove the cores from the jujubes, and slice the ginger.
3. Put all the above ingredients into a pot and add water.
4. Bring to a boil over high heat, then simmer over low heat for about 2 hours.
5. Finally, add salt to taste.
Cooked Rehmannia and Goji Berry Wine
Ingredients: 120 grams of Cooked Rehmannia, 60 grams of goji berries, 1500 milliliters of white wine.
1. Rinse the Cooked Rehmannia and goji berries and drain the water.
2. Slice the Cooked Rehmannia and wrap it together with the goji berries in a cheesecloth bag.
3. Put the Cooked Rehmannia and goji berries into a wine bottle.
4. Pour in the white wine, seal the bottle, and shake well.
5. Place it in a cool and dry place and shake it once a day.
6. It can be consumed after about 20 days.
7. Drink 15-20 milliliters at a time, 1-2 times a day.
Precautions When Consuming Cooked Rehmannia
1. Do Not Consume Excessive Amounts
The recommended medicinal dosage of Cooked Rehmannia is generally 10-30 grams. Excessive consumption is not advisable because the body may not fully absorb its medicinal properties, and the greasy nature of Cooked Rehmannia may hinder the digestive function of the spleen and stomach.
2. Do Not Consume with Radishes and "Three Whites"
"Three Whites" refers to the white parts of scallions, leeks, and Chinese chives, and radishes have a qi-descending effect. The "Three Whites" have a strong dispersive effect, and consuming Cooked Rehmannia with them can reduce its nourishing effect.
3. Avoid Iron Utensils When Decoction
According to the "Pharmacopoeia": "If violated by iron utensils, it will consume the kidneys." Therefore, when decocting Cooked Rehmannia, avoid using copper or iron products. As Cooked Rehmannia is a type of Chinese herbal medicine, it may react with copper or iron, thereby reducing its medicinal properties or producing substances that are harmful to the body.
4. Not Suitable for Those with Qi Stagnation and Phlegm Accumulation
Symptoms such as local body masses, chest tightness, rib distention, and a wiry and slippery pulse indicate qi stagnation and phlegm accumulation. Due to the greasy nature of Cooked Rehmannia, it is not easily digested and may worsen the phlegm dampness inside the body, leading to aggravated discomfort.
5. Not Suitable for Those with Weak Spleen and Stomach
Due to the sticky nature of Cooked Rehmannia, it hinders digestion. If one's own spleen and stomach function is weak and unable to absorb and digest Cooked Rehmannia, consumption may worsen symptoms of spleen deficiency, such as abdominal distention, loss of appetite, and loose stools.
6. Not Suitable for Cold and Flu Patients
Traditional Chinese medicine believes that cold and flu are diseases caused by the invasion of external pathogens and the resulting dysfunction of the lung defense system. During a cold or flu, it is not advisable to tonify the body. Cooked Rehmannia is a Chinese herbal medicine with strong nourishing effects. Consuming it during a cold or flu may cause stagnation of pathogenic factors in the body, exacerbating discomfort or prolonging the course of the illness.
