（《食疗》）
【校正】原附大豆下，今分出。
【释名】时珍曰∶造法∶用黑豆一斗蒸熟，铺席上，以蒿覆之，如 酱法，待上黄，取
出晒干，捣末收用。
【气味】甘，温，无毒。
诜曰∶忌猪肉。
【主治】湿痹膝痛，五脏不足气，胃气结积，壮气力，润肌肤，益颜色，填骨髓，补虚
损，能食，肥健人。以炼猪脂和丸，每服百丸，神验秘方也。肥人勿服（诜。出《延年秘录
》方）。生嚼涂阴痒汗出（时珍）。
【附方】新二。
脾弱不食，饵此当食∶大豆黄二升，大麻子三升。熬香，为末。每服一合，饮下，日四、
五服，任意。（《千金方》）。
打击青肿∶大豆黄为末，水和涂之。（《外台秘要》）。
（《日用》）
【集解】时珍曰∶豆腐之法，始于汉淮南王刘安。凡黑豆、黄豆及白豆、泥豆、豌豆、
绿豆之类，皆可为之。造法∶水浸 碎，滤去滓，煎成，以盐卤汁或山矾叶或酸浆、醋淀就
釜收之。又有入缸内，以石膏末收者。大抵得咸、苦、酸、辛之物，皆可收敛尔。其面上凝
结者，揭取晾干，名豆腐皮，入馔甚佳也。
【气味】甘、咸，寒，有小毒。原曰∶性平。
颂曰∶寒而动气。
瑞曰∶发肾气、疮疥、头风，杏仁可解。
时珍曰∶按∶《延寿书》云∶有人好食豆腐中毒，医不能治。作腐家言∶莱菔入汤中则
腐不成。遂以莱菔汤下药而愈。大抵暑月恐有人汗，尤宜慎之。
【主治】宽中益气，和脾胃，消胀满，下大肠浊气（宁原）。清热散血（时珍）。
【附方】新五。
休息久痢∶白豆腐，醋煎食之，即愈。（《普济方》）。
赤眼肿痛有数种，皆肝热血凝也∶用消风热药服之。夜用盐收豆腐片贴之，酸浆者勿用
。（《证治要诀》）。
杖疮青肿∶豆腐切片贴之，频易。一法∶以烧酒煮贴之，色红即易，不红乃已。（《拔萃
方》）。
烧酒醉死，心头热者∶用热豆腐细切片，遍身贴之，贴冷即换之，苏省乃止。
（出自《食疗本草》）
【校正】原附于大豆条目之下，现将其分出独立成条。
【释名】李时珍说：制作方法：用黑豆一斗蒸熟，铺在席子上，用蒿草覆盖，像制作豆酱的方法一样，等到表面长出黄曲霉后，取出晒干，捣碎成粉末备用。
【气味】味甘，性温，无毒。
孟诜说：忌与猪肉同食。
【主治】湿痹引起的膝部疼痛，五脏元气不足，胃气郁结积滞，增强体力，滋润肌肤，改善面色，填补骨髓，补益虚损，增进食欲，使身体肥胖健壮。用炼制的猪脂调和制成丸药，每次服用一百丸，是神效的秘方。肥胖者不要服用（孟诜。出自《延年秘录》方）。生嚼后涂抹于阴部瘙痒处并出汗（李时珍）。
【附方】新增二则。
脾弱不能进食，食用此物应当能进食：大豆黄二升，大麻子三升。炒香，研为末。每次服用一合，饮水送下，每日四、五次，随意服用。（出自《千金方》）。
打击导致的青紫肿胀：大豆黄研为末，用水调和后涂抹患处。（出自《外台秘要》）。
（出自《日用本草》）
【集解】李时珍说：豆腐的制作方法，始于汉代淮南王刘安。凡是黑豆、黄豆以及白豆、泥豆、豌豆、绿豆之类，都可以用来制作豆腐。制作方法：用水浸泡磨碎，过滤去除渣滓，煎煮浓缩，加入盐卤汁或山矾叶或酸浆水、醋淀在锅中使其凝固。又有放入缸内，用石膏粉使其凝固的。大抵遇到咸、苦、酸、辛味的物质，都可以起到收敛凝固的作用。其表面凝结成的皮，揭下来晾干，名叫豆腐皮，用于烹饪味道极佳。
【气味】味甘、咸，性寒，有小毒。原文说：性平。
苏颂说：性寒且动气。
寇宗奭说：引发肾气、疮疥、头风病，杏仁可以解毒。
李时珍说：按：《延寿书》记载：有人喜欢吃豆腐中毒，医生无法治疗。做豆腐的人说：萝卜放入汤中则豆腐无法成型。于是用萝卜汤下药而痊愈。大致在暑天恐怕有人因吃豆腐出汗，尤其应该谨慎。
【主治】宽胸益气，调和脾胃，消除胀满，排出大肠浊气（宁原）。清热散血（李时珍）。
【附方】新增五则。
休息痢（久治不愈的痢疾）：白豆腐，用醋煎煮食用，即可痊愈。（出自《普济方》）。
赤眼肿痛有几种情况，都是肝热血凝所致：服用祛风热药物。晚上用盐水腌制的豆腐片贴敷眼部，酸浆制成的豆腐不要用。（出自《证治要诀》）。
杖刑造成的青肿：将豆腐切片贴敷患处，频繁更换。另一种方法：用烧酒煮热后贴敷，颜色变红就更换，不变红就停止。（出自《拔萃方》）。
醉酒昏迷，心头发热者：用热豆腐切成细片，遍身贴敷，贴冷了就更换，苏醒后才停止。
(From *Shiliao*)
[Correction] Originally appended under the entry for Soybean (*Da Dou*), now separated into an independent entry.
[Names] Li Shizhen states: Preparation method: Use one dou (approx. 10 liters) of black soybeans, steam until cooked, spread on a mat, cover with mugwort (*Artemisia argyi*), similar to the method for making fermented bean paste. Wait until yellow mold grows on the surface, take out, dry in the sun, grind into powder, and store for use.
[Aroma and Flavor] Sweet, warm, non-toxic.
Meng Shen says: Avoid consuming with pork.
[Indications] For damp-bi syndrome causing knee pain, deficiency of qi in the five zang organs, stagnation and accumulation of stomach qi, strengthening physical power, moistening skin, improving complexion, filling bone marrow, tonifying deficiencies, enhancing appetite, and promoting robustness and weight gain. Mix with rendered lard to make pills, taking 100 pills per dose; this is a miraculous secret prescription. Obese individuals should not take it (Meng Shen. From the formula in *Yannian Milu*). Chew raw and apply to the genital area for itching accompanied by sweating (Li Shizhen).
[Additional Formulas] Two new formulas.
Spleen weakness leading to poor appetite: Consume this to restore appetite: Soybean yellow (*Da Huang*) 2 sheng, hemp seeds 3 sheng. Stir-fry until fragrant, grind into powder. Take 1 he per dose, swallow with water, four or five times daily, as desired. (From *Qianjin Fang*).
Bruising and swelling from blows: Grind Soybean yellow into powder, mix with water, and apply externally. (From *Waitai Miyao*).
(From *Riyong*)
[Collected Explanations] Li Shizhen states: The method of making tofu began with Liu An, King of Huainan, during the Han Dynasty. All kinds of black beans, yellow soybeans, white beans, mud beans, peas, mung beans, etc., can be used. Preparation method: Soak in water, crush/grind, filter to remove dregs, boil and concentrate, then coagulate in the pot using brine (salt solution), leaves of *Vitex rotundifolia* (mountain fennel), sour bean soup, or vinegar precipitate. Another method involves placing them in vats and coagulating with gypsum powder. Generally, substances with salty, bitter, sour, or pungent flavors can all act as coagulants. The film that condenses on the surface, when peeled off and dried, is called tofu skin (*Doufu Pi*), which is excellent for culinary use.
[Aroma and Flavor] Sweet, salty, cold, slightly toxic. Original text states: Nature is neutral.
Su Song says: Cold nature and moves qi.
Kou Zongshi says: Provokes kidney qi, sores, scabies, and wind-headache; apricot kernels can resolve the toxicity.
Li Shizhen says: According to *Yanshou Shu*: Someone who enjoyed eating tofu suffered poisoning, and physicians could not cure it. A tofu maker stated: If radish is added to the soup, the tofu will not form. Thus, administering medicine with radish soup cured him. Generally, in summer months, caution is advised as it may cause sweating in some individuals.
[Indications] Relaxes the chest and benefits qi, harmonizes the spleen and stomach, reduces distension and fullness, and directs turbid qi downward from the large intestine (Ning Yuan). Clears heat and disperses blood stasis (Li Shizhen).
[Additional Formulas] Five new formulas.
Chronic dysentery (Xixi Li): Boil white tofu in vinegar and eat it; it will heal immediately. (From *Puji Fang*).
Red eyes with swelling and pain, of several types, all caused by liver heat and blood stasis: Take wind-heat resolving herbs. At night, apply slices of tofu preserved in salt to the eyes; do not use tofu made from sour bean soup. (From *Zhengzhi Yaojue*).
Bruising and swelling from beating (杖疮): Apply sliced tofu to the affected area, changing frequently. Another method: Boil tofu in baijiu (Chinese liquor), apply while hot; change when it turns red, stop when it does not turn red. (From *Bacui Fang*).
Death from drunkenness with heat in the heart/chest: Slice hot tofu finely and apply all over the body; replace when cool, stop when consciousness returns.