How is cooked rhubarb made? Efficacy and function of cooked rhubarb

First, the color is different.

1. Rhubarb: The color of rhubarb is yellow or brownish-yellow, and the color is relatively brown, which is easy to identify.

2. Cooked rhubarb: The color of cooked rhubarb is black-brown, which is easy to recognize as black, and it is easy to distinguish in comparison.

Second, the traits are different.

Raw rhubarb is an irregular thick piece or block, the surface is yellow-brown or yellow-brown, there is a texture in the center, slightly cinnabar spots, commonly known as brocade, light weight, fragrant, bitter and slightly astringent.

The surface of cooked rhubarb is black-brown, the quality is solid, there is a special aroma, and the taste is slightly bitter.

Third, the efficacy is different.

1. Rhubarb: In addition to the symptoms of cooked rhubarb, raw rhubarb has a good effect on women's menstrual irregularities and dysmenorrhea.

2. Cooked rhubarb: Cooked rhubarb has the effect of purging fire and cooling blood, mainly suitable for patients with swollen and sore gums and fever caused by excessive fire, and cooked rhubarb can also be used for hepatitis and acute cholecystitis caused by viral infection.

The difference between made rhubarb and cooked rhubarb is the different preparation process, medicinal properties and indications.

Preparation process. Cooked rhubarb: Mix the rhubarb with rice wine, close it in a suitable container, stew it in water until the rhubarb is black brown inside and out, and take it out to dry.

Rhubarb: Take raw rhubarb, spray with rice wine and mix well, stuffy slightly, fry over low heat until the color deepens, take it out and let it cool.

Medicinal properties and indications.

Cooked rhubarb is steamed rhubarb, and its binding rhein is significantly reduced, sennoside is only a trace amount, and tannin is only partially reduced. Therefore, its laxative effect is moderate, and the astringent effect is reduced, which can reduce stomach qi damage, yin blood injury, abdominal pain, etc. It has a strong effect of invigorating blood and is often used for blood stasis syndrome, especially for the elderly who are weak and have blood stasis syndrome, but the dosage should be small, generally 3-6g is appropriate.

Rhubarb is rhubarb after stir-frying wine, and its binding anthraquinone has been reduced, and the laxative force is slightly slower. By using the wine to enhance the nature of the medicine to go up, it can clear the scorched heat. Its laxative effect weakens, can alleviate the cold, and at the same time make the medicinal power go up and play the role of laxative heart fire and liver fire.

It is used for headaches, red eyes, sore throat, mouth and tongue sores, swollen and sore gums caused by blood fever and fire inflammation.

Everyone may be unfamiliar with the term "cooked rhubarb", so do you know what are the effects and functions of cooked rhubarb? Here's a guide to tell you the answer.

Cooked rhubarb has the effect of clearing heat and detoxifying, because cooked rhubarb is a kind of warm medicine, which can speed up the detoxification of the human body after consumption.

Cooked rhubarb has a good effect on blood circulation and stasis, because the substances contained in cooked rhubarb can speed up blood circulation and remove congestion in the body.

Cooked rhubarb also has the miraculous effect of relieving constipation, because after taking cooked rhubarb, the peristalsis of the stomach and intestines is faster, and it is conducive to emptying the intestines.

Cooked rhubarb can also have the effect of relieving a sore throat, and when the throat is inflamed, it can also help us to have an anti-inflammatory effect.

Hello, kiss o, I am happy to serve you, and now I have found out for you, the difference between raw and cooked rhubarb is that the role is different. Cooked rhubarb is steamed after slicing the rhubarb after being sliced, bitter and cold, belonging to the spleen, stomach, large intestine, liver, and pericardium. The laxative effect of cooked rhubarb is relatively weak, and there are fewer side reactions such as nausea and vomiting, which is suitable for gastrointestinal bleeding, and is more suitable for the elderly, children and other frail people.

Raw rhubarb has a strong laxative effect, and can be used for acute abdomen and infectious diseases with good constitution and more acute condition. Cooked rhubarb has the effect of dissolving stasis, purging fire, cooling blood, and dispelling yellow. Clinical hand cleft is often used for gastrointestinal stagnation, dry stool, etc.

Cooked rhubarb has the effect of purging fire and cooling blood. So far, there is so much information, if you have other questions, you can continue to ask me, I will continue to answer your questions ( o )

Rhubarb is a common herb that is commonly used for constipation and some gastrointestinal disorders. However, rhubarb is further divided into two types, raw rhubarb and cooked rhubarb, and there are some distinct differences between them.

First of all, raw rhubarb has the appearance of long, tan-colored strips with a thin layer of white powder on the surface. Cooked rhubarb, on the other hand, has a dark brown color and looks more vivid than raw rhubarb.

Secondly, their medicinal properties are also different. Raw rhubarb is cold and cold, can clear heat and detoxify, disperse knots and reduce swelling, **damp heat symptoms; The cooked rhubarb is old and warm, can moisten the intestines and laxative, relieve menstruation and pain, and also has a good effect on anorectal diseases such as hemorrhoids.

In addition, there are differences in use. Raw rhubarb generally needs to be soaked in vinegar or wine first, and then decoction, which has a better effect; Cooked rhubarb can be used directly, but you need to pay attention to the dosage, excessive use may cause diarrhea and other adverse reactions.

In short, although raw rhubarb and cooked rhubarb are different treatments of rhubarb, the nature and purpose of their buckets are different, and the choice of use needs to be made according to the specific situation.

The main difference between raw rhubarb and cooked rhubarb is in appearance, the color of raw rhubarb is yellowish-brown, showing a yellow-brown or yellow-brown appearance, but cooked rhubarb is different, and the color of cooked rhubarb is that black-brown. And in terms of efficacy, there is a difference between the two, for example, the main effect of raw rhubarb is to defecate the intestines, and the effect is wonderful, such as long-term stool condensation, you can use raw rhubarb to **. Because the medicinal effect of this raw rhubarb is very strong, people who are weak should pay attention to the dosage of medicine.

Because raw rhubarb has this function, the average person will choose raw rhubarb as a drug. However, cooked rhubarb is different, and the main function of cooked rhubarb is to stop bleeding and invigorate blood.

1. Different characteristics: raw rhubarb is irregular thick pieces or blocks, the surface is yellow-brown or yellow-brown, there is a texture in the center, slightly cinnabar spots, commonly known as brocade, light weight, fragrant, bitter and slightly astringent. The surface of cooked rhubarb is black-brown, the quality is solid, there is a special aroma, and the taste is slightly bitter.

2. The effect is different: rhubarb has a bitter taste and a cold nature. Return to the spleen, stomach, large intestine, liver, pericardial meridian.

Rhubarb has the effect of purging and attacking, clearing heat and expelling fire, cooling blood and detoxifying, chasing stasis and passing through menstruation, and relieving dampness and reducing yellowing. Cooked rhubarb is good at clearing the scorched blood, and divides the heat and poison. It is used for red eyes and swollen pharynx, swollen gums.

Cooked rhubarb is slow to purge and detoxify. It is used for fire poison sores.

3. The medicinal value is different: raw rhubarb is bitter and cold and settles, the smell is turbid, it goes without guarding, it goes straight to the lower coke, and the laxative effect is fierce, and it has the functions of attacking and guiding stagnation, purging fire and detoxifying. After the cooked rhubarb is steamed in wine, it has a laxative effect to alleviate the abdominal pain, and can enhance the function of blood circulation and blood stasis, such as the treatment of blood stasis, abdominal lumps, and menstrual arrest.