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Stir-frying
炒 〔炒〕chǎo
Tossing (medicinal materials) in a heated wok. Stir-frying is the most commonly used method of heat processing. It is dry frying: oil should never be used unless specifically stated. The aims of stir-frying are threefold:
- To eliminate unwanted constituents, change the nature of medicinals, and reduce irritation or other side effects, and reduce extreme cold or dryness. For example, the fierce draining-precipitant action of rhubarb (Rhei Radix et Rhizoma,
大黄 dà huáng) in its raw form is moderated by stir-frying, and even more markedly reduced by char-frying. - To increase the aromatic and spleen-fortifying qualities. For example, white atractylodes (Atractylodis Macrocephalae Rhizoma,
白朮 bái zhú) and barley sprout (Hordei Fructus Germinatus,麦芽 mài yá) are stir-fried until yellow, whereas crataegus (Crataegi Fructus,山楂 shān zhā) and medicated leaven (Massa Medicata Fermentata,神曲 shén qū) are scorch-fried. - To facilitate crushing, storage, and extraction of active constituents through decoction. For example, some seeds when lightly fried, crispen and crack open facilitating decoction. Some materials become looser after stir-frying so that they are not only more easily crushed but also their active constituents are more easily extracted. Also stir-frying reduces moisture content and destroys ferments, thus preventing the breakdown of active constituents during storage. Stir-frying includes plain stir-frying (light-stir-frying, scorch-frying, char-frying etc), and stir-frying with adjuvants such as bran, earth, oven earth (Terra Flava Usta,
伏龙肝 fú lóng gān), or rice. Stir-frying with liquid adjuvants, especially honey, is usually referred to as mix-frying.
Stir-Frying
Plain Stir-Frying
Stir-Frying with Adjuvants
Mix-Frying
- Mix-frying with brine
- Mix-frying with ginger
- Mix-frying with honey
- Mix-frying with vinegar
- Mix-frying with wine
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