千江水月的部落格

酸－檸檬。                                                                  
酸、平－梅。                                                                
調味料－辛、溫－蔥、薑、香菜、花椒。                                        
辛、熱－辣椒、大蒜(生)。                                                    
甘、溫－大蒜(熟)。                                                          
                                                                            
第三章  常用中藥應用藥理介紹                                                
解表藥－ (1) 辛溫：防風、荊芥、桂枝、蔥白、生薑、辛夷 (玉蘭花 )、           
鮮紫蘇葉。                                                                  
(2)辛涼：柴胡、葛根、薄荷、菊花、桑葉。                                     
清熱藥－(1)瀉火：知母、梔子、天花粉、決明子。                               
(2)涼血：地黃、牡丹皮。                                                     
(3)燥濕：黃芩、黃柏、黃連。                                                 
(4)解毒：金銀花、蒲公英。                                                   
(5)解暑：荷葉。                                                             
(6)清虛熱：地骨皮、青蒿。                                                   
化濕利尿藥－(1)芳香花濕：藿香、砂仁、蒼朮、厚朴。                           
(2)利尿：澤瀉、防己、茵陳蒿、茯苓。                                         
溫裏袪寒藥－附子、肉桂、蓽撥。                                              
理氣藥－木香、陳皮、枳殼、枳實、烏藥、橘皮、橘紅、青皮。                    
理血藥－(1)止血藥：三七、艾葉、白矛根、仙鶴草。                             
(2)活血化瘀藥：川芎、丹參、赤芍、芍藥、牛膝、雞血籐。                       
補養藥－ (1) 補氣藥：人參、西洋參 (花旗參 )、黨參、黃耆、山藥、白           
朮、甘草、靈芝。                                                            
(2)補血藥：當歸、熟地、何首烏、白芍、阿膠。                                 
(3)補陽藥：鹿茸、杜仲、續斷、鎖陽、補骨脂、骨碎補。                         
(4)補陰藥：百合、枸杞子、麥門、冬山、茱萸、黃精、鱉甲。                     
安神藥－石菖蒲、天麻。                                                      
化痰止咳平喘藥－(1)清熱化痰：貝母、半夏、桔梗。                             
(2)止咳平喘：杏仁、款冬花、桑白皮。                                         
瀉下藥－大黃、蘆薈。                                                        
消導藥－麥芽、萊菔子。                                                      
驅蟲藥－檳榔。                                                              
固澀藥－五味子。                                                            
                                                                            
第四章  常見症狀之病理與藥膳                                                
發燒的藥膳－白菊豆腐羹、五汁飲、蘆筍汁、綠豆銀花凍。                        
頭痛的藥膳－川芎白芷燉魚頭、砂鍋天麻魚頭、川芎糖茶、萊菔魚片。              
胃痛的藥膳－丁香黃魚、砂仁豬肚、玫瑰蜜棗、石斛冰糖飲。                      
改善虛勞的藥膳－黃精綠豆湯、人參蓮肉湯、補虛正氣粥、黃精蒸雞。              
失眠的藥膳－棗柏安眠粥、拔絲龍杞山藥、蓮肉奶霜、合歡花茶。                  
                                                                            
第五章  常見疾病之病理與藥膳                                                
感冒的藥膳－菊桔花茶、神仙粥、五神茶、蔥豉湯。                              
咳嗽分四期－(1)初咳期、(2)痙咳期、(3)拖延消耗期、(4)恢復期。                
咳嗽的藥膳－柚肉燉雞、杏仁銀耳羹、川貝燉梨、甘蔗荸薺汁。                    
腸胃炎的藥膳－珠玉二寶粥、益脾餅、山楂神麴湯、 山藥扁豆粥。                 
便秘的藥膳－蜜麻蛋花湯、芝麻拼雙耳、決明子蜜飲、加味補虛正氣粥。            
肥胖症的藥膳－山楂荷葉茶、減脂茶、冬瓜荷葉扁豆湯、薑汁蕹菜。                
高血壓的藥膳－山楂桑菊凍、雪羹湯、馬蹄蕹菜湯、茄汁蔥魚湯。                  
糖尿病的藥膳－山藥薏仁燉湯、苦瓜茶、雙瓜蛤蜊湯、芭樂果凍。                  
月經週期以28天為例，可分成三個階段：(1)濾泡期(2)排卵期(3)黃體期。           
月經不順的藥膳－參歸烏雞、參耆麵、桂圓汆雞蛋、膠艾桂棗湯。                  
痛經的藥膳－歸地燒羊肉、艾葉生薑蛋、紅花燉牛肉、四物雞。                    
陽萎的藥膳－花椒雞丁、韭菜煎餃、豬腎粥、地黃海參                            
                                                                            
                                                                            
國立空中大學用書  藥膳總論(91年初版) ===><藥膳總論>勘誤表                   
資料來源: http://ccis.nou.edu.tw/div05/first.htm                            
教師：陳淑娟                                                                
頁 /  行 /  誤 / 正                                                         
                                                                            
4                                                                           
-5  個論則於分述第2章  ====>  個論則分述於第2章                             
                                                                            
11                                                                          
-4  五心煩熱顴紅  ====>五心煩熱、顴紅                                       
                                                                            
                                                                            
26                                                                          
-8  ，並配合當的烹調方法  ====> ，並配合適當的烹調方法                      
                                                                            
34                                                                          
3  ，較傷胃但其實  ====> ，較傷胃，但其實                                   
35                                                                          
2, 9, 17  禾本根植物  ====> 禾本科植物                                      
                                                                            
36                                                                          
2  禾本根植物  ====> 禾本科植物                                             
                                                                            
49                                                                          
-12  、紫菜及鬆  ====> 、紫菜及髮                                           
                                                                            
60                                                                          
6  蘇打餅平  ====> 蘇打餅干                                                 
                                                                            
“                                                                          
 -3  具活化化瘀之功，  ====> 具活血化瘀之功，                               
                                                                            
64                                                                          
-8  滲濕以上泄瀉泄  ====> 滲濕以止泄瀉泄                                    
                                                                            
65                                                                          
11  鮮者甘、涼－熟者  ====> 鮮者甘、涼；熟者                                
66                                                                          
3  屬多雒植物的  ====> 屬多種植物的                                         
                                                                            
*68                                                                         
12  甘、酸、溫  ====> 甘、酸、寒                                            
                                                                            
177                                                                         
 8                                                                          
 水量要用4碗左右  ====> 水量要有4碗左右                                     
                                                                            
204                                                                         
 -5                                                                         
 (1)之蓮肉湯汁  ====> (1)之蓮肉、湯汁                                       
                                                                            
218                                                                         
 -9                                                                         
 藥渣入杯中，沖泡沸水，稍燜即可  ====> 藥渣可沖沸水，再服                   
                                                                            
271                                                                         
16  ，另起鍋治粉油糊  ====> ，另起鍋治奶油糊                                
                                                                            
277                                                                         
 5  (3)，製成內餡。  ====> (3)，製成內餡，包入水餃皮中。