What is the difference between cooked and saut ed Poria cocos?

It is recommended to use fried Poria cocos powder, because the spleen-strengthening effect will become stronger after Poria cocos is fried, and the dampness dissipation effect will be weakened.

There is a difference between the stir-fried poria cocos and the composition, one is very fragrant and the other is noodles.

Fried Poria cocos and unfried Poria cocos are also known as raw white Poria cocos and cooked Poria cocos. The difference is that the two are still different in terms of efficacy. White Poria cocos, the name of the Chinese herbal medicine.

It is a milky white part of the Chinese herbal medicine Coix seed after cutting off the red poria cocos, which is generally a traditional Chinese medicine preparation. Its effect is very common, can not distinguish the four seasons, it is matched with a variety of medicines, regardless of cold, temperature, wind, dampness and other diseases, can give full play to its unique role.

Coix seed is sweet, light and warm, and has the functions of aromatizing and dampness, benefiting the spleen and stomach, nourishing yin and nourishing blood. Modern scientific research: Coix seed can improve the body's immune function, and the sugar content of coix seed has significant anti-tumor and liver-protecting effects.

However, it is forbidden to take it if the yin deficiency is hot and slippery or the qi deficiency is depressed.

Cooked Poria cocos powder is caused by the production and processing of raw Poria cocos powder, but it increases the effect of warming the spleen compared with raw Poria cocos powder. The general sub-health state is due to the spleen deficiency and dampness, resulting in poor digestion and absorption of the spleen, the role of the elevator is greatly affected, and the main manifestation caused by the lack of clear qi and depressed qi.

Fried Poria cocos is cooked Poria cocos, not fried Poria cocos is raw Poria cocos raw Poria cocos is the milky white part after cutting off the red Poria cocos in traditional Chinese medicine, and the cooked Poria cocos is the product of raw Poria cocos processing and frying, and the two are slightly different in medicinal use. Poria cocos, also known as white poria cocos, is sweet, light, flat in nature, has the function of aromatizing dampness, nourishing yin and nourishing blood, benefiting the spleen and stomach, calming the heart and calming the nerves, and can be compatible with a variety of drugs, regardless of cold, temperature, wind, dampness and other diseases, can give full play to its unique role, the main urine is unfavorable, swollen, spleen and stomach disharmony, insomnia and forgetfulness, etc. Under normal circumstances, spleen deficiency and dampness affect human digestion and absorption, while raw Poria cocos can remove dampness and strengthen the spleen and enhance transportation, so raw Poria cocos is generally preferred; Cooked Poria cocos is made after frying and processing raw Poria cocos, which is warmer than raw Poria cocos, if the spleen is weak and damp and has internal cold, it is better to use cooked Poria cocos.

It should be noted that it is forbidden to take Poria cocos if it is cool, yin deficiency and internal heat or qi deficiency and depression; Patients with spleen deficiency caused by yin deficiency and fire need to be taken with caution, otherwise the heat will aggravate the discomfort of the human body.

Raw Poria cocos powder can also be taken, and fried Poria cocos powder is easy to scorch, so you can take raw Poria cocos powder directly.

Guidance: If you want to take cooked Poria cocos powder, you can use the method of cooking porridge to eat, which is not easy to burn Poria cocos is flat and sweet, and light. It is beneficial to water infiltration, spleen and heart. Generally, Poria cocos is beaten by a flour machine, and the mature powder is Poria cocos powder, so it does not need to be fried, and it can also be brewed with hot milk.

However, since Poria cocos powder itself is not easy to dissolve in water, it can be considered to be brewed with other nutritional powders.

Guidance: It is recommended that when you brew Poria cocos powder, you can use a blender to add Poria cocos powder and then add hot milk and stir it into a paste.

Hello dear, Poria cocos must be fried before it can be eaten, otherwise eating raw will cause diarrhea. Poria cocos is a traditional Chinese medicine with relatively mild properties, and it will not become hot even if it is fried and eaten. Poria cocos has many functions, such as diluting water and reducing swelling, calming the nerves, treating colds, beautifying and maintaining beauty, and so on.

Poria cocos has the best effect on people with body edema, no matter what the cause of edema, it can be well relieved, and it will not cause harm to the body, it is difficult to urinate or urinate less, and taking Poria cocos powder can also be very good**.

1. Poria cocos is the dried sclerotia of the polypore fungus Poria cocos, before it has not been treated, it is basically spherical, oval, oblate or irregular mass, with different sizes, and solid weight and quality.

2. Poria cocos is a kind of sweet, light, flat, return to the heart, lungs, spleen, kidney meridians, beneficial to water dampness, spleen and heart effect, if taken directly, the effect of water dilution is relatively strong, easy to hurt the spleen and stomach, and if it is fried, it can weaken the effect of water dilution and enhance the effect of warming the spleen, so Poria cocos does not mean that it has an effect when it is fried, but to make it milder.

The effect of raw dried poria and fried poria is the same. But Poria cocos is generally cooked. Here are a few ways to eat Poria cocos::

1. Yam barley and poria cocos and japonica rice porridge.

First wash the japonica rice, barley, and yam, then add an appropriate amount of water, put it in a pot and cook it until it is half-cooked, then put in an appropriate amount of Poria cocos powder, and cook it evenly after cooking, and you can take it on an empty stomach.

2. White Poria porridge.

Wash the japonica rice.

Put japonica rice and poria powder into the pot, add an appropriate amount of water, boil with a fire, then simmer until the rice is rotten, then add monosodium glutamate, salt, pepper, and stir well.

Take it twice a day, morning and dinner, strengthen the spleen and stomach, dilute edema, and can be used for senile edema.

3. Poria porridge.

Soak the mushrooms and cut them into cubes;

Peel and grease the chicken breast, cook it in a pot for 30-40 minutes, remove it, and cut it into diced meat; Poria cocos powder;

Then scrub the seeds with water repeatedly, soak them in hot water for 1 night, drain them and add 7 times of water to boil, and boil;

Add 5 times water to boil the japonica rice for 1 hour, merge the two porridges, add shiitake mushrooms, diced chicken, and poria powder, and then cook until it is thick (seasoning can be added when serving).

This recipe uses cocos to strengthen the spleen and dampness, moisturize the skin and reduce spots, and japonica rice and chicken are suitable for those with a damp constitution.

4. Poria cocos milk tea.

First, dissolve the Poria cocos powder with an appropriate amount of cold boiled water, and then add boiled milk.

It's different, the effect may change after frying, you can ask a Chinese medicine doctor.

The effect is different, mainly depends on how the TCM teacher says it needs to be used. Don't blindly use medicine by yourself, what is cooked is not necessarily not poisonous.

Summary. Cooked Poria cocos is soft because Poria cocos contains a lot of polysaccharides, and hot water will break down the polysaccharides to make them softer and waxier. Cooked Poria cocos has a softer texture than raw Poria cocos, which is easier to digest and easier to eat.

In addition, cooked Poria cocos can also better release the nutrients in it and is more easily absorbed by the body, while raw Poria cocos is more difficult to be absorbed by the body. As a result, cooked Poria cocos is soft, easier to digest, easier to absorb by the body, and more delicious than raw Poria cocos.

Hello, I am happy to provide you with excellent service, in fact, this problem is very easy to solve.

I'm still a little confused, can you be more detailed?

Cooked Poria cocos is soft because Poria cocos contains a lot of polysaccharides, and hot water will break down the polysaccharides, making them more soft and glutinous. Cooked Poria cocos has a softer texture than raw Poria cocos, making it easier to digest and easier to eat. In addition, cooked Poria cocos can also better release the nutrients in it and is more easily absorbed by the body, while raw Poria cocos is more difficult to be absorbed by the body.

As a result, cooked Poria cocos is soft, easier to digest, easier to absorb by the body, and more delicious than raw Poria cocos.

Poria cocos can be fried and eaten, but fried poria cocos is easy to fry, if you want to eat cooked poria cocos, it is recommended to cook porridge and eat, raw poria powder is also edible.

How to eat Poria cocos: 1. Soak and drink.

Poria cocos powder is insoluble in water, no matter how you soak it, it can't be soaked, so it is generally used to cook porridge, otherwise it is boiled, and then honey is put in.

2. White Poria porridge.

Cooking porridge with white poria powder and japonica rice has the effect of removing freckle, whitening and moisturizing.

3. Poria paste.

Pour a small amount of water into the bowl and add a small spoon of Poria cocos powder and mix well, continue to add powder and stir, pour it into a hot pot, stir continuously during the period, turn off the heat until it is transparent, add sugar, or honey and mix well to eat.

4. Poria paste.

Preparation: 100 grams of Poria powder, 50 grams of fresh milk, honey.

Method: Mix the poria powder and milk into a puree with a blender. Pour them into a clay pot, bring them to a boil over high heat, cool them slightly, and add an appropriate amount of honey.