泻热解毒
甘寒。行十二经，清热解毒（一切草木、金石、砒霜毒皆治之），利小便，止消渴，治
泻痢，连皮用（其凉在皮）。
粉，扑痘疮溃烂良（一市民诵观音经甚诚，出行折一足，哀叫菩萨，梦僧授一方，绿豆
粉新铫炒紫色，井水调，浓敷纸贴，杉木扎定，其效如神）。
补脾，除湿，消暑
甘温腥香。色白微黄，脾之谷也。调脾暖胃，通利三焦，降浊升清，消暑除湿（能消脾
胃之暑），止渴止泻，专治中宫之病（土强湿去，正气自旺）。解酒毒，河豚毒（《备急方》∶
新汲水调末服，能解砒毒）。多食壅气，子粗圆、色白者入药，连皮炒，研用，亦有浸去皮
及生用者。
宣，解表，除烦
苦泄肺、寒胜热（陈藏器曰∶豆性生平，炒熟、热煮食寒，作豉冷）。发汗解肌，调中
下气。治伤寒头痛，烦躁满闷，懊 不眠，发斑呕逆（凡伤寒呕逆烦闷，宜引吐，不宜用下
药以逆之。淡豉合栀子，名栀子豉汤，能吐虚烦），血痢温疟（时珍曰∶黑豆性平，作豉则
温，既经蒸 ，故能升能散。得葱则发汗，得盐则能吐，得酒能治风，得薤则治痢，得蒜则
止血，炒熟又能止汗。孟诜治盗汗，炒香渍酒服。《肘后》∶合葱白煎，名葱豉汤，用代麻黄
汤，通治伤寒，发表，亦治酒病）。
造淡豉法，用黑大豆水浸一宿，淘净蒸熟，摊匀，蒿复，候上黄衣，取晒，簸净，水拌
，干湿得所，安瓮中，筑实。桑叶浓盖，泥封。晒七日取出，曝一时，又水拌入瓮。如此七
次，再蒸，去火气，瓮收用。
清热泻火，解毒。
味甘性寒。能通行十二经脉，具有清热解毒的功效（可治疗各种草木、金石及砒霜等中毒），通利小便，缓解消渴症状，治疗腹泻和痢疾。使用时应连皮一起使用（因为药物的凉性主要存在于皮中）。
制成粉末，外扑于痘疮溃烂处效果良好（有一位市民诵读观音经非常虔诚，出行时摔断了一条腿，痛苦地向菩萨哀求，梦中一位僧人传授了一个方子：将绿豆粉在崭新的铁锅中炒至紫色，用井水调和，浓稠地敷在纸上贴附患处，用杉木条固定绑扎，疗效神奇）。
补益脾胃，祛除湿邪，消暑气。
味甘性温，气味腥香。颜色白中带微黄，是脾脏对应的谷物。能调理脾胃、温暖胃腑，疏通三焦，降下浊气、提升清气，消暑祛湿（能消除脾胃中的暑热），止渴止泻，专门治疗中焦脾胃的疾病（脾气强健则湿气去除，正气自然旺盛）。能解酒毒和河豚毒（《备急方》记载：用新汲取的冷水调服豆豉末，能解砒霜毒）。多吃会阻碍气机运行。入药选用颗粒粗圆、颜色白的豆子，连皮炒制后研碎使用，也有浸泡去皮或生用的情况。
宣散透表，解除表邪，除烦闷。
味苦能泄肺，性寒能胜热（陈藏器说：豆的性质原本是平的，炒熟或热煮食用时变热，制成豆豉后变冷）。能发汗解肌，调理中下焦气机。治疗伤寒引起的头痛、烦躁、胸中满闷、心中懊恼不眠、出斑疹及呕吐逆气（凡是伤寒引起的呕吐逆气、烦闷，适宜采用催吐法，不宜使用泻下药来对抗它。淡豆豉合栀子，名为栀子豉汤，能吐出虚烦），血痢和温疟（李时珍说：黑豆性质平和，制成豆豉后变温，既然经过蒸制发酵，所以既能升提又能发散。遇到葱就能发汗，遇到盐就能催吐，遇到酒能治疗风病，遇到薤白能治疗痢疾，遇到大蒜能止血，炒熟后又能止汗。孟诜治疗盗汗，将豆豉炒香后用酒浸泡服用。《肘后备急方》记载：与葱白同煎，名为葱豉汤，用来代替麻黄汤，通用治疗伤寒，发表散邪，也能治疗饮酒过度引起的病症）。
制作淡豆豉的方法：用黑大豆用水浸泡一夜，淘洗干净后蒸熟，摊开均匀，用蒿草覆盖，等待表面长出黄色菌衣，取出晒干，簸去杂质，用水拌润，干湿适度，放入瓮中，夯实。用厚桑叶覆盖，泥封封口。晒七天取出，再曝晒一时辰，又用水拌润放入瓮中。如此重复七次，再次蒸制，散去火气，装入瓮中收藏备用。
Clear heat and purge fire, detoxify.
Sweet in taste and cold in nature. It circulates through the twelve meridians, possesses the efficacy of clearing heat and detoxifying (it can treat poisoning from various herbs, stones, minerals, and arsenic), promotes urination, relieves xiaoke (wasting and thirsting syndrome), treats diarrhea and dysentery. It should be used with the skin (as its cooling property resides primarily in the skin).
Made into powder, applying it externally to ulcerated smallpox sores is effective (A citizen recited the Guanyin Sutra with great sincerity; while traveling, he broke a leg and cried out to the Bodhisattva for help. In a dream, a monk gave him a prescription: stir-fry mung bean powder in a new pot until purple, mix with well water, apply thickly on paper as a patch, and secure with fir wood strips. The effect was miraculous).
Tonify the spleen, remove dampness, and dissipate summerheat.
Sweet in taste, warm in nature, with a fishy and fragrant odor. Its color is white with a slight yellow tint, making it the grain corresponding to the spleen. It regulates the spleen and warms the stomach, unblocks the Sanjiao (Triple Burner), descends turbid qi and ascends clear qi, dissipates summerheat and removes dampness (it can eliminate summerheat in the spleen and stomach), stops thirst and diarrhea, and specifically treats diseases of the middle jiao (when spleen qi is strong, dampness is removed, and healthy qi naturally flourishes). It resolves alcohol toxicity and pufferfish toxicity (The *Beiji Fang* records: mixing the powder with freshly drawn cold water and taking it orally can resolve arsenic poisoning). Excessive consumption can obstruct qi movement. For medicinal use, select beans that are coarse, round, and white; stir-fry them with the skin and grind them. There are also methods involving soaking to remove the skin or using them raw.
Disperse and vent, release the exterior, and relieve irritability.
Bitter in taste to drain the lungs, cold in nature to overcome heat (Chen Cangqi stated: The nature of beans is originally neutral; when stir-fried or boiled hot, they become hot; when made into fermented soybeans [douchi], they become cold). It induces sweating and releases the muscle layer, regulates qi in the middle and lower jiao. It treats headache, irritability, chest fullness, mental restlessness with insomnia, eruption of macules, and vomiting associated with Shanghan (cold damage) (For Shanghan cases involving vomiting, regurgitation, irritability, and fullness, inducing vomiting is appropriate, whereas using purgatives to oppose the pathogen is not. Danchi combined with Gardenia is named Zhizi Chi Tang (Gardenia and Fermented Soybean Decoction), which can induce vomiting for empty irritability); bloody dysentery and wenre (warm malaria) (Li Shizhen stated: Black beans have a neutral nature, but become warm when made into douchi. Since they undergo steaming and fermentation, they possess both ascending and dispersing properties. Combined with scallion, they induce sweating; combined with salt, they induce vomiting; combined with wine, they treat wind disorders; combined with Allium macrostemon, they treat dysentery; combined with garlic, they stop bleeding; when stir-fried, they stop sweating. Meng Shen treated night sweats by stir-frying douchi until fragrant, soaking it in wine, and drinking it. The *Zhouhou Beiji Fang* records: decocting it with scallion whites creates Congchi Tang (Scallion and Fermented Soybean Decoction), used to replace Mahuang Tang for general treatment of Shanghan, releasing the exterior, and also treating ailments caused by excessive alcohol consumption).
Method for preparing Danchi (light fermented soybean): Soak black soybeans in water overnight, rinse thoroughly, and steam until cooked. Spread evenly, cover with mugwort, and wait for a yellow mold layer to appear. Take out, sun-dry, and winnow clean. Moisten with water to achieve appropriate humidity, place in an earthenware jar, and pack tightly. Cover thickly with mulberry leaves and seal with mud. Sun-dry for seven days, take out, expose to the sun for one shichen (two hours), moisten with water again, and return to the jar. Repeat this process seven times, then steam once more, allow the "fire qi" to dissipate, and store in the jar for use.