Ans:
American ginseng is warm but not dry, the way to eat American ginseng can be stewed chicken soup, American ginseng and cinnamon meat stewed Ganoderma lucidum chicken.
Yang deficiency (usually over the age of 50 years old and above) with ginseng (1 money 5), Cordyceps sinensis (2 money 5), soaked in water as a tea.
Goryeo ginseng varieties
Goryeo ginseng is roughly categorized into water ginseng, white ginseng, red ginseng, and taiji-ginseng, but in fact, white ginseng, red ginseng, and taiji-ginseng are only water ginseng baked into ginseng products. If ginseng is used in food, water ginseng is the most popular choice; if it is used in decoction and soup, red ginseng, white ginseng or taiji ginseng is the most popular choice.
Stewed Chicken with Ginseng Nourishes the middle child and strengthens the vital energy
Ingredients: 1 chicken, 2 ginsengs, 3 jujubes, 3 chestnuts, 1 cup of glutinous rice (soaked), 5 garlic cloves
Cooking method:
1. Remove the fat from the chicken and put it into cold water to wash. Scrape the outer skin of the water ginseng, cut off the sprouted parts, wash and set aside.
2. Drain the glutinous rice into the chicken belly, put a water ginseng.
3. chicken only into the pot, add water to the full cover, add water ginseng, chestnuts, jujubes, garlic cloves, in medium heat stew about three hours.
4. Finally, season with salt and pepper to taste.
Therapeutic effect: Chinese medicine practitioner Prof. Zhang Rui Cheng said that ginseng has a qi tonic effect, jujube, chicken can tonify blood, chestnuts can tonify the kidney. Glutinous rice is warm and has the effect of warming the stomach, but people with weak digestion should not eat more.
Ginseng congee warms the stomach and stops hunger
Ingredients: 1 cup of jujube, 10 cups of water, half a cup of chestnuts, 2 water ginseng, 1 cup of rice, wolfberry
Cooking method:
1. Wash the rice and soak for about an hour. Scrape the outer skin of the water ginseng and cut along the silk.
2. Add 10 cups of water to the pot and add the ginseng, chestnuts and jujubes. Bring to a boil and reduce the heat to low.
3. Add the rice and stir occasionally, cook over a warm fire until the rice is soft, add wolfberries and season with salt.
Therapeutic effect: ginseng congee qi nourishes blood, suitable for weak spleen and blood, insufficient vitality of the people, there is a complementary yuan, the role of heart protection. People can also choose white ginseng, water ginseng or red ginseng according to their physique. Generally speaking, white ginseng and water ginseng are more suitable for summer, while red ginseng is suitable for winter.
* New Trend Recipes *
Ginseng Kebabs
Ingredients: 2 ginsengs, 2 tablespoons of soy sauce, 1 teaspoon of salt, 1 tablespoon of sugar, 200 grams of beef, a little bit of sesame oil
Cooking Method:
1. Dice the beef, pat it with the back of the knife, and then season it with soy sauce, salt, sugar, and sesame oil.
2. Scrape off the skin of water ginseng and cut thin slices horizontally.
3. Skewer the beef and ginseng slices, sprinkle with salt and cook in the oven.
Effect: Ginseng tonifies the middle and strengthens the vital energy, while beef tonifies blood and iron, and the more flavorful way of skewering can make the ginseng with a sweet and bitter taste easier to enter the mouth, but because of the heat, so hot people should not be overdone. If you don't like beef, you can replace it with chicken or pork.
Ginseng tempura is crispy and delicious
Ingredients: 4 ginsengs, 1 tablespoon of salt, 4 tablespoons of glutinous rice flour, 2 tablespoons of corn starch
Cooking method:
1. Wash ginsengs after removing the whiskers, and slice them into thin slices of 6-7 centimeters long.
2. Dissolve the salt and soak the ginseng in the salt water for ten minutes, remove and leave to dry.
3. Mix glutinous rice flour with cornstarch, add appropriate amount of water, a little salt and salad oil to make frying batter.
4. Heat the oil, put in the ginseng that has been dipped in the batter, and fry it over a high flame until it turns golden brown, then pick it up and serve.
Ginseng stewed quail
Ingredients: ginseng, quail
Accessories: pork lean meat, Chinese mountain, wolfberry, magnetic solid
Seasonings: salt, monosodium glutamate, ginger.
Preparation:
(1) The efficacy of the medicinal diet: nourishing yin and tonifying blood, suitable for the elderly. The highlight is the slaughter of quail, pork lean meat to increase the role of fresh flavor.
(2) production process: the processed quail, ginseng, spices, seasonings together into the stew pot, high-fire stew through, can be consumed.
Dinner: Stewed Chicken with Korean Ginseng
Ingredients: (4 servings)
[Chinese medicine] Korean ginseng...5g 枸杞子....20粒 Cilantro.......少许
Chicken...1 dried mushrooms. ...4 Cold water, boiling water, each appropriate amount
Wine ... 30ml Salt ... 15g Onion ... 2 Ginger ... 2 slices
Method:
1, Korean ginseng quickly washed, soak in hot water Soak in hot water for a night, take out after becoming soft, ginseng juice to stay amount of spare.
2, in the mushrooms washed, soaked in water, to be soft and then removed, mushroom juice to stay in the basin spare.
3, the chicken lifted, take out the viscera, chicken claws, wash with water, wipe the water from the chicken.
4, chicken wings fixed on the back, like bent elbow and pillow. Put the chicken legs down, fixed on the chicken breast, the joints of the thighs stabbed into the bamboo stick, so that the foot returns to its original position, the lower legs are strung together with bamboo sticks, fixed with a line in the chicken tail, made a shape.
5, put the chicken into a sufficient amount of hot water, through the hot water, to remove the dirt.
6, put the chicken in a deep pot, add water to overflow the chicken, add the scallion pieces and ginger pieces, and cook on fire to remove the floating foam and make it clean.
7, add koryo ginseng, shiitake mushrooms, cook for a while, come out of the floating foam and remove it, and then add wine, jabber berries, and cook for 1 hour on a gentle fire, and finally take out the ginger pieces and scallion segments, add cilantro and salt to taste.