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What are the commonly used processing methods for Gastrodia elata?

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The processing of Gastrodia elata must be done carefully and meticulously; otherwise, the good Gastrodia elata that was cultivated through hard work will be processed into inferior products, and all the effort will be wasted, failing to achieve good economic returns. There are 3 commonly used methods for processing Gastrodia elata: 1) Basket steaming method: the method of steaming Gastrodia elata in a basket is called the basket steaming method. Gastrodia elata processed by this method has bright color and the best quality. That is, wash the Gastrodia elata clean of surface soil with clean water, divide it into large, medium and small grades, place them separately in a ground basket and steam for 10-20 minutes; the small ones should be steamed for a shorter time, and the large ones slightly longer, with the degree of being steamed through and having no white core as the standard. 2) Rice-washing water boiling method: use 5

The processing of Gastrodia elata must be done carefully and meticulously; otherwise, the good Gastrodia elata that was cultivated through hard work will be processed into inferior products, and all the effort will be wasted, failing to achieve good economic returns. There are 3 commonly used methods for processing Gastrodia elata:

1) Basket steaming method: the method of steaming Gastrodia elata in a basket is called the basket steaming method. Gastrodia elata processed by this method has bright color and the best quality. That is, wash the Gastrodia elata clean of surface soil with clean water, divide it into large, medium and small grades, place them separately in a ground basket and steam for 10-20 minutes; the small ones should be steamed for a shorter time, and the large ones slightly longer, with the degree of being steamed through and having no white core as the standard.

2) Rice-washing water boiling method: use 5% millet clean water and boil it in a pot; the Gastrodia elata processed this way is called rice-washing water-boiled Gastrodia elata. That is, wash the soil off the Gastrodia elata bodies with clean water, separate them into large, medium and small, first add 5% millet clean water to the pot, with the degree of covering the Gastrodia elata as the standard. After heating to a boil, add the large, medium and small Gastrodia elata separately; boil the large Gastrodia elata (150-200 grams) for 10-15 minutes, the medium ones (100-150 grams) for 8-10 minutes, and the small ones (about 80 grams) for 3-5 minutes, stirring constantly, and when they are found to be boiled through, remove them promptly.

3) Alum water boiling method: Gastrodia elata processed by boiling with 1% alum water is called alum water-boiled Gastrodia elata. The handling method is the same as the basket steaming method and the rice-washing water boiling method; the only difference is that the washed Gastrodia elata is soaked in 1% alum water for a few minutes, then boiled through and removed for drying.

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