甘，平，微寒。极难去壳，用绢包置沸汤中至冷，取出悬井中一夜，勿着水，晒干，
瓦上 去壳，簸扬取仁。畏牡蛎、白薇、茯苓。
甘、咸，寒。即小麦水淘净浮起无肉之麦壳也，焙用。
甘淡，微寒。淘晒，炒用，有二种，一种粘牙者，尖而壳薄，即薏苡也，其米白色
米，一种圆而壳浓，坚硬者，即菩提子也，其米少，亦名为念珠。
酸、涩微寒。取壳水洗，润去蒂及筋膜，取外薄皮米醋炒或蜜炙用，得醋、乌梅、
良。
酸、涩，温，有小毒。一名阿芙蓉，罂粟花之精液也。罂粟结青苞时，午后以大针刺
外面青皮，勿损里面硬皮，或三五处，次早精出，以竹刀刮盛瓷器，阴干用之。
甘，平。恶五参、龙胆。婴儿十岁以下者，炒豆与猪肉同食，壅气致死十有八九。
凡服蓖麻子忌之，服浓朴者亦忌之，古方称此解百药毒，大不然，又加甘草，其验乃奇
也。
甘，寒。连皮用。反榧子。壳害人，合鲤鱼 食，久则令人肝黄成渴病。
甘，平。硬壳者温平，连皮炒熟入药，亦有水浸去皮及生用者。从本方。其软壳及
者，微凉，但可供食，不堪入药。
苦、涩、甘，寒。豆豉有咸淡二种，惟淡者治病。
造淡豉法，用黑豆一斗，六月间水浸一宿，沥干，蒸熟，摊芦席上，候微温蒿覆五六日，
候
晒七日。又以水拌入
味甘，性平，微寒。极难去除外壳，需用绢布包裹后置于沸水中直至冷却，取出后悬挂在井中一夜，注意不要沾水，晒干后，在瓦片上去壳，簸扬筛选取用仁。畏牡蛎、白薇、茯苓。
味甘、咸，性寒。即小麦经水淘洗后浮起、无肉质的麦壳，焙干后使用。
味甘淡，性微寒。淘洗晒干，炒制后使用。有两种，一种粘牙的，形状尖而壳薄，就是薏苡仁，其米白色；另一种圆而壳厚坚硬的，就是菩提子，其米粒少，也名为念珠。
味酸、涩，性微寒。取壳水洗，润湿后去掉蒂及筋膜，取外面的薄皮，用米醋炒或蜜炙后使用，与醋、乌梅配合效果良好。
味酸、涩，性温，有小毒。一名阿芙蓉，是罂粟花的精液。罂粟结青苞时，午后用大针刺破外面青皮，不要损伤里面硬皮，刺三五处，次日清晨流出精华，用竹刀刮取盛放在瓷器中，阴干后使用。
味甘，性平。恶五参（人参、丹参、沙参、苦参、玄参）、龙胆。十岁以下婴儿，将炒豆与猪肉同食，会导致气机壅滞致死，十有八九。凡服用蓖麻子者忌食此物，服用浓朴者亦忌食。古方称此物能解百药毒，这完全不对，又加上甘草，其验证才奇特。
味甘，性平。不可与鱼同食，否则成消渴病；作酱与饭同食，会成口疮。
味甘，性寒。连皮使用。反榧子。壳害人，合鲤鱼同食，久则令人肝黄成渴病。
味甘，性平。硬壳者性温平，连皮炒熟入药，也有水浸去皮及生用的。从本方。其软壳及[缺失字]者，性微凉，但可供食用，不堪入药。
味苦，性大温。淘洗干净，以酒浸泡一夜，晒干，蒸熟或炒过后使用。
味苦、涩、甘，性寒。豆豉有咸淡二种，只有淡豆豉治病。
造淡豉法，用黑豆一斗，六月间水浸一夜，沥干，蒸熟，摊在芦席上，候微温时用蒿草覆盖五六日，候[缺失字]晒七日。又以水拌入
Taste is sweet, nature is neutral, slightly cold. It is extremely difficult to remove the shell. Wrap it in silk cloth and place it in boiling water until cool. Take it out and hang it in a well for one night. Do not let it touch water. Sun-dry it, then remove the shell on a tile, winnowing to obtain the kernel. It is incompatible with Oyster Shell (Muli, 牡蛎), Cistanche Root (Baiwei, 白薇), and Poria (Fuling, 茯苓).
Taste is sweet and salty, nature is cold. It refers to the wheat husk that floats after washing with water, containing no flesh. Use it after roasting.
Taste is sweet and bland, nature is slightly cold. Wash and sun-dry, use after stir-frying. There are two types: one type that sticks to the teeth, pointed with thin shells, is Coix Seed (Yiyiren, 薏苡仁); its rice is white. The other type is round with thick, hard shells, which is Bodhi Seed (Putizi, 菩提子); it has few kernels and is also known as Prayer Beads (Nianzhu, 念珠).
Taste is sour and astringent, nature is slightly cold. Wash the shell, moisten to remove the stem and fascia, take the outer thin skin, stir-fry with rice vinegar or honey-roast for use. It works well with Vinegar (Cu, 醋) and Dark Plum (Wumei, 乌梅).
Taste is sour and astringent, nature is warm, slightly toxic. Also known as Opium (Afulou, 阿芙蓉), it is the essence of the poppy flower. When the poppy forms green capsules, pierce the outer green skin with a large needle in the afternoon, without damaging the inner hard skin, making three to five punctures. Early next morning, scrape the exuded essence with a bamboo knife into a porcelain vessel, dry in shade for use.
Taste is sweet, nature is neutral. It is adverse to Five Ginsengs (Wushen, 五参: Renshen, Danshen, Shashen, Kushen, Xuanshen) and Gentian Root (Longdan, 龙胆). For infants under ten years old, eating fried beans with pork can cause qi stagnation leading to death in eight or nine out of ten cases. Those taking Castor Seed (Bimazi, 蓖麻子) must avoid this; those taking Magnolia Bark (Houpo, 浓朴) must also avoid it. Ancient formulas claim this substance resolves the toxicity of all medicines, which is completely incorrect. Only when combined with Licorice Root (Gancao, 甘草) does its efficacy become remarkable.
Taste is sweet, nature is neutral. Do not eat with fish, otherwise it leads to Xiao Ke (Wasting and Thirsting Syndrome, 消渴). Making sauce and eating it with rice causes mouth ulcers.
Taste is sweet, nature is cold. Use with the peel. It is contrary to Torrey Seed (Feizi, 榧子). The shell harms people; eating it with carp for a long time causes yellow liver and thirst disease.
Taste is sweet, nature is neutral. Hard-shelled ones are warm and neutral; use them stir-fried with the peel for medicine. Some are soaked in water to remove the peel or used raw. Following the main formula. Soft-shelled and [missing character] ones are slightly cool, suitable only for food, not for medicine.
Taste is bitter, nature is greatly warm. Wash clean, soak in wine overnight, sun-dry, steam until cooked or stir-fry before use.
Taste is bitter, astringent, and sweet, nature is cold. Fermented Soybean (Douchi, 豆豉) has two types: salty and bland. Only the bland type treats diseases.
Method for making bland Douchi: Use one dou of black soybeans. Soak in water overnight in June, drain, steam until cooked, spread on reed mats. When slightly warm, cover with mugwort for five to six days. [Missing character] sun-dry for seven days. Then mix with water and add...