Question 2: How do ginseng eat the most tonic? China has a long history of eating ginseng, which is highly praised for its magical effects. According to historical records, ginseng has the effects of "nourishing five internal organs, calming the spirit, calming the mind, stopping fright, improving eyesight, being happy and improving intelligence". It is very particular about how to eat:
(1) stew. Cut ginseng into 2cm slices, put it in a porcelain bowl, fill it with water, seal the bowl, put it in a pot and steam it for 4~5 hours before taking it.
(2) chewing. Chewing 2~3 pieces of ginseng in your mouth is the simplest way to take it. It is refreshing, sweet and delicious.
(3) grinding. Grind ginseng into fine powder and swallow it every day. The dosage depends on the individual's physique, generally 1 ~ 1.5g each time.
(4) make tea. Slice ginseng, put it in a bowl or cup, brew it with boiling water, cover it for 5 minutes and take it.
(5) soaking wine. Sliced whole ginseng can be put into bottles, soaked in 50-60% Chinese liquor, and taken daily according to the situation.
(6) stew. Ginseng is often accompanied by a certain bitterness when eaten. If ginseng is cooked with lean meat, chicken and fish, it can eliminate bitterness and nourish the body.
Avoid taking it.
1. Ginseng should not be abused. Ginseng is a kind of qi tonic, and it should not be taken casually without symptoms of qi deficiency. People who are strong and not weak do not need to take tonics and use this product indiscriminately. If misused or used, it will often lead to suffocation, resulting in chest tightness and bloating. Some people think that ginseng is a tonic, and eating it is always good for your health. This is a wrong idea. Whether it is red ginseng or dried ginseng, you should eat it step by step, and you should not rush and eat too much. In addition, we must pay attention to seasonal changes. Generally speaking, the weather is cool in autumn and winter, and the food is better; Summer, when the weather is hot, is not suitable for eating. [6]
2. Avoid eating radishes (including carrots, white radishes and green radishes) and various seafood after taking ginseng. Ancient medical books say that radish "reduces qi and reduces grain ...". Modern research on radish digestion and diuresis is the same as that in ancient times, and ginseng is its main function. These two things, one is full of energy and the other is weak, just offset. Therefore, there is this taboo.
3, avoid drinking tea. Don't drink tea after taking ginseng, so as not to destroy the efficacy of ginseng.
4. Whether frying or stewing, avoid using hardware cookers.
Healthy diet
Ginseng nutritious rice
Ingredients: 3 cups of rice, 2 fresh ginseng, 5 jujubes, 4 chestnuts, 5 tablespoons of red beans, 3 tablespoons of black beans and 3 cups of water.
Cooking method: fresh ginseng is washed and cut into appropriate pieces. Wash the rice, soak it in clear water for 30 minutes, and then drain it. Jujube is peeled and shredded, and chestnuts are cut into thick slices. Soak red beans and black beans in water until they are soft. It is more suitable to use red beans after cooking. Put the rice and the prepared materials into the pot and pour water to cook. After the rice soup is boiled, simmer it with low heat.
Fried shrimps with ginseng
Ingredients: 2 fresh ginseng, 4 prawns, 4 onions 1/4 peppers 1/4 peppers, 3 yellow peppers 1/3 peppers, salad oil 1 tablespoon, soy sauce 1/2 tablespoons and syrup 65438.
Cooking method: fresh ginseng is washed and shredded. Wash prawns with salt water, peel, remove the head and cut into pieces. Dice onion and pepper. Put the pot on the fire. Stir-fry salad oil, onion and pepper for a while when it is hot, and stir-fry ginseng with soy sauce and sugar. Shrimp and vegetables are rich in nutrition, and fried shrimp with ginseng is a nutritious meal for the whole family.
Question 3: What is the best way to eat ginseng? In order to give full play to the edible value of ginseng, here are some edible methods for your reference. 1. Cut wild ginseng into thin slices and chew it slowly in your mouth. You can also soak ginseng slices in honey or crystal sugar water and take them the next day. Adults dry ginseng 1g, fresh ginseng 3-4g, children half. Eat like gum before meals in the morning and evening. 2. Cut wild ginseng into thin slices and drink it in a cup of boiling water. Adults will drink one gram of dried ginseng every day, and 3 ~ 4 grams of fresh ginseng will be halved for children, just like drinking tea. After a few days, slowly chew the ginseng in the cup. 3. Grind wild ginseng into powder, stir it into paste with honey or crystal sugar water, and take it the next day. Adults take 1 g daily, children take it in half, and take it before meals in the morning and evening. 4. Wild ginseng (fresh) 1 about 30g, add 50g of wild ganoderma lucidum (dry) and 2-3kg of Chinese liquor (50℃-60℃) and soak for 50-60 days (the longer the time, the better), and take it every morning and evening, each time15-20g. Five, ginseng stewed chicken. Add about 30 grams of wild ginseng (fresh) and about 30 grams of dried astragalus. Put ginseng and astragalus in the belly of the chicken, seal the chicken in a porcelain basin and cook it slowly in water. After the chicken is boned, eat it every morning and evening for about 7 days. Sixth, ginseng rice chicken. Wild ginseng (fresh) is about 30g, dried Astragalus membranaceus is about 30g, jujube is 6- 10, and glutinous rice 100- 150g. Ginseng, Astragalus membranaceus and jujube are put into the belly of chicken, the chicken is sealed in a porcelain jar, and then it is put into water for slow cooking.
Question 4: How to eat ginseng is a common tonic for people. Summarizing the experience of health care experts, medical experts, court and folk ginseng in past dynasties, broadening the horizons of taking ginseng, is helpful to family health care. First, the slices melted. According to the Qing Palace's "Reference to the Bottom", Empress Dowager Cixi "has been divided into three kilograms of ginseng for one hundred and twenty-one days from November 23rd to September 28th, the 26th year of Guangxu (Guangxu). In August this year, the Queen Mother gave a sum of ginseng every day, wrapped it up every day and gave it to Guo Yongqing, the general manager, and Qin Shangyi, the eunuch. " The purchased ginseng is often intact. It can be boiled in water, sliced, dried and preserved. Take 3-4 tablets each time, swallow it after the saliva becomes soft, and finally chew it up and swallow it. You can eat on an empty stomach in the morning. Second, grinding into powder to swallow, you can first dry the ginseng slices, then grind them into powder and store them in porcelain bottles. Take it with warm boiled water on an empty stomach every day. If it is taken with other drugs, it can be decocted. Ginseng can also be ground into powder and taken together with related traditional Chinese medicines, such as ginseng powder in the ancient medical book Shenqiao Wanquan Fang. Magnolia Officinalis, Poria, Chaenomeles, Lotus Seeds, Aucklandia, Amomum Cardamom, Zingiber officinale and Radix Glycyrrhizae Preparata are all processed into powder, and decocted with ginger and jujube soup to treat flatulence, anorexia and weakness of limbs. Third, make tea and drink more ginseng. You can also use ginseng tablets. Take1-3g each time, put it into a teacup, pour it into boiling water, cover it, drink it every 10 minute, add boiling water with it, and finally chew ginseng residue. When brewing, you can choose to add related drugs or foods, such as ginseng chrysanthemum drink, which means that people who participate in Hangzhou chrysanthemum drink together have the effects of invigorating qi, strengthening spleen, clearing liver and improving eyesight. People who are tired, dizzy, lazy, irritable and sleepy can drink it often. Fourthly, decoction and ginseng soup are the most commonly used prescriptions for doctors. Especially in an emergency, stewing with a unique ginseng soup can replenish vitality and save collapse, which is quite effective. Ginseng for health care and fitness can be decocted in small doses, and can also be combined with other medicines and foods. For people with qi deficiency, loss of appetite, pale complexion, shortness of breath, weakness of limbs, and thin stool, 3 grams of ginseng, 6 grams of Atractylodes macrocephala, 9 grams of Poria, and 3 grams of Radix Glycyrrhizae Preparata can be decocted in water twice a day 1 time, and the decoctions can be mixed and taken twice. Another example is ginseng lotus seed soup, 3 grams of ginseng. Put lotus seeds and 10 pieces in a small bowl, soak in water, add melted crystal sugar water, cover, steam 1 hour, eat lotus seeds with soup, chew ginseng together, or keep people to join lotus seeds; Crystal sugar water, steamed 1 hour, and then eat together. It is helpful for mental work and brain health. 5. If ginseng is used as ointment, it should be used in combination with other drugs. Generally, ginseng is first processed into powder for later use, and the juice boiled by other drugs is concentrated, and then the ginseng powder is stirred into paste, cooled by fire and bottled for preservation. When taking, take 1 spoon ointment and dissolve it in boiling water. For example, the traditional nourishing ointment, Qiongyu Ointment, uses 24g of ginseng powder, 250g of Radix Rehmanniae juice, 50g of Poria powder/kloc-0, 50g of honey. Decocting Radix Rehmanniae juice with honey, adding Poria and ginseng powder, stirring, and collecting paste. It has the effect of nourishing yin and moistening lung, and is suitable for people with heart and lung yin deficiency, palpitation, restlessness, insomnia, dreaminess, hypomnesia, dry throat, etc. -There are many ways to use ginseng. The most important method is to slice fresh ginseng directly, taking fresh ginseng slices at the ratio of 3: 1 each time, and then drying in the sun or soaking in water, or stewing soup or chicken food, or taking it directly. Ginseng can also be mixed with other traditional Chinese medicines to make wine. Take a small amount of ginseng every time, and it is better to take it continuously for a period of time to avoid taking too much at one time. Chinese medicine theory holds that ginseng is anti-veratrum, so we should pay attention to this matter when taking ginseng. 1, stew: cut ginseng into 2 thick slices, put it in a porcelain bowl, fill it with water, seal the bowl, put it in a pot and steam it for 4-5 hours before taking it. 2. Chewing: Chewing 2-3 pieces of ginseng in your mouth is refreshing, dry and delicious, which is the simplest way to take it. 3. Grinding: Grind ginseng into fine powder and swallow it daily. The dosage depends on the physique. Generally, take 1- 1.5g each time. 4, tea: cut ginseng into thin slices, put it in a bowl or cup, take it with boiling water, cover it for about five minutes. Take it repeatedly in the same way until it has no taste. 5. Soak in wine: put the whole ginseng or cut it into thin slices and put it in a bottle, soak it in 50-60% white wine, and take it every day. 6. Stews or side dishes: Those who don't like the bitterness of ginseng can also be served with lean meat, chicken and fish. Besides nourishing and strengthening the body, it is more delicious. Get involved >>
Question 5: How to eat ginseng well? According to records, the history of eating ginseng in China has reached 4000 years. However, due to the destruction of the ecological environment of ginseng and the excessive excavation of human beings, it is difficult to find the real wild ginseng at present, which has been replaced by large-scale cultivated garden ginseng. Ginseng processed products have become the leading products in ginseng market.
Processed ginseng is a unique product made of high-quality fresh ginseng, which is washed and made by different processing techniques. It not only maintains the rich nutritional value of fresh ginseng, but also is convenient to eat and resistant to storage. It is the first choice for giving gifts to friends and honoring the elderly.
First, classify common sense. Ginseng processing products can be divided into red ginseng, molded red ginseng, sun-dried ginseng, sun-dried ginseng, fresh-keeping ginseng and active ginseng according to processing technology.
Red ginseng is made of high-quality fresh ginseng by scrubbing, steaming and drying. Molded red ginseng is made from high-quality red ginseng by shaping, softening and pressing with a special mold. Red ginseng and molded red ginseng are cooked at high temperature during processing, so that hydrolase, amylase and maltase in ginseng root are denatured by heat, which not only prevents the hydrolysis reaction of ginsenoside, but also prevents the hydrolysis and saccharification of amylase in ginseng root, which is beneficial to the maintenance of nutritional components.
Sun-dried ginseng is made from fresh ginseng by scrubbing and drying at 40 ~ 50℃. Sun-dried ginseng is made of fresh ginseng, which is washed and sun-dried or dried at 40 ~ 50℃. During the processing of dried ginseng and all-beard dried ginseng, the activity of hydrolase is inhibited under dry conditions to prevent the hydrolysis of ginsenoside without loss of nutrients; Ginseng loses moisture, and in dry state, it is not easy to be infected by microorganisms such as mold to prevent mildew.
Second, common sense of product selection. There are many kinds of ginseng processed products, each with its own characteristics, and the quality varies greatly, but as long as the following points are well grasped, consumers can buy products with confidence and satisfaction:
(1) Don't choose ginseng products with serious drainage, firmness and falsehood. There are two possibilities for this phenomenon, whether it is red ginseng or sun-dried ginseng: first, ginseng has a short life; Second, improper management during processing leads to desizing, drainage and shrinkage. This kind of product is not only greatly reduced in nutritional value, but also easy to absorb moisture and become soft, moldy and deteriorated in humid environment.
(2) Don't choose ginseng with cracked roots and small dull roots. Ginseng root fracture leads to slurry overflow and nutrient loss; Exogenous and endogenous, it is easy to absorb moisture and soften in humid environment, which is not conducive to preservation. For red ginseng, the nutritional value depends on the shape and color of ginseng root. Therefore, when buying, you must choose products with large roots, complete shapes and luster.
(3) Pay attention to the product packaging and complete label identification. Sealed or vacuum-packed products can avoid moth, mildew and deterioration because they are well isolated from the outside world. Generally speaking, the product labels of formal enterprises are relatively complete and can be purchased with confidence.
(four) choose the products of larger enterprises. Due to strict quality control of raw materials, advanced production technology and equipment, high management level of enterprises and guaranteed product quality.
Third, eat correctly. China's edible ginseng has a long history, and its magical effects are highly respected. According to historical records, ginseng has the effects of "nourishing five internal organs, calming the spirit, calming the mind, stopping fright, improving eyesight, being happy and improving intelligence". It is very particular about how to eat:
(1) stew. Cut ginseng into 2cm slices, put it in a porcelain bowl, fill it with water, seal the bowl, put it in a pot and steam it for 4~5 hours before taking it.
(2) chewing. Chewing 2~3 pieces of ginseng in your mouth is the simplest way to take it. It is refreshing, sweet and delicious.
(3) grinding. Grind ginseng into fine powder and swallow it every day. The dosage depends on the individual's physique, generally 1 ~ 1.5g each time.
(4) make tea. Slice ginseng, put it in a bowl or cup, brew it with boiling water, cover it for 5 minutes and take it.
(5) soaking wine. Sliced whole ginseng can be put into bottles, soaked in 50-60% Chinese liquor, and taken daily according to the situation.
(6) stew. Ginseng is often accompanied by a certain bitterness when eaten. If ginseng is cooked with lean meat, chicken and fish, it can eliminate bitterness and nourish the body.
In addition, whether it is red ginseng or dried ginseng, you should eat it step by step, and you should not rush and eat too much. In addition, we must pay attention to seasonal changes. Generally speaking, the weather is cool in autumn and winter, and the food is better; Summer, when the weather is hot, is not suitable for eating. In short, as long as you master the above eating methods and precautions ... >>
Question 6: How do wild ginseng eat soup? First, soak ginseng slices in clear water for about 20 minutes, then simmer with slow fire for about 1 hour, and drink ginseng soup. Because of the high concentration of effective components in the soup, it is suitable for people who need tonic and recuperation after serious illness.
Regarding the edible method and efficacy of wild ginseng, I remember to introduce China ginseng comprehensively on the Internet.
Buy ginseng to go to Taobao Chinese Ginseng Store under Guohua Ginseng Industry.
To steam clothes with water, first put ginseng slices into a porcelain bowl, add more than half a bowl of clear water, then cover them, put them into a pot with cold water, and cook them in water with slow fire for about 1 hour (be careful not to boil the water dry). Generally, it can be boiled 3-5 times repeatedly until the ginseng tastes extremely weak.
Slice tea leaves, put ginseng slices into a thermos cup, brew with boiling water, cover for about half an hour, and drink as tea. You can brew it repeatedly until it becomes tasteless, and finally chew it with the residue. This way of eating can also be changed to oral, that is, put ginseng slices directly in your mouth and suck them slowly, and then swallow them directly when they become weak.
Question 7: Are raw ginseng slices nutritious? Ginseng is the root of Panax ginseng, a perennial herb of Araliaceae. After digging, it is washed and dried, which is called "drying ginseng"; After soaking in boiling water, soaking in sugar juice and drying in the sun is called "sugar ginseng"; When the lateral roots and fine whiskers are removed, they are steamed, dried or dried, which is called "red ginseng". Generally speaking, red ginseng can be used for the elderly who are afraid of cold and have low blood pressure; Patients with hypertension, diabetes and cancer often use sun ginseng.
Ginseng is an important drug for tonifying deficiency, which mainly has the effects of invigorating vitality, invigorating spleen and lung, promoting fluid production to quench thirst, calming the nerves and calming the mind. Traditional Chinese medicine believes that ginseng can be used for all kinds of internal injuries caused by fatigue and deficiency of qi, blood and body fluid. Ginseng is not only often used in the formula, but also can play a good role in treating diseases and health care when used alone. Here are some common ways to take ginseng:
Xuhua
Take ginseng, slice it, put it in your mouth several times, and swallow it slowly. It is suitable for people with chronic illness, weakness, lung deficiency, dyspnea, spleen deficiency, palpitation, fluid deficiency and thirst. Old people are suitable for soaking ginseng (about 1 g per day), which has the functions of prolonging life and resisting aging.
Clear soup boiled (without soy sauce)
There is an ancient and modern famous recipe called "Shen Du soup", which is to stew ginseng separately. The method is to take about 10g of ginseng, slice it, put it in a pot, add a proper amount of boiling water, cover it, and stew it in boiling water for 2-3 hours. Pay attention to add boiling water to prevent the pot from drying. "Shen Du Decoction" has the effect of benefiting qi and strengthening the body. A large number of ginseng soup can be used to rescue dying patients.
Sparkling wine
Ginseng wine is a good tonic. The preparation method is: take about1000g of ginseng, cut into small pieces or slices, and soak in1000g of Chinese liquor. Generally, it can be drunk after soaking for 4 ~ 5 weeks, and it should be vibrated and stirred 1 ~ 2 times a week. You can drink 10 ~ 15 ml every time, 2 ~ 3 times a day 1. Ginseng wine can tonify primordial qi, warm meridians and dredge veins, and is suitable for chronic patients with yang deficiency and cold constitution. It is not suitable for people with yin deficiency and excessive fire, night sweats and hot flashes.
braised chicken
Slaughter 1 old hen, eviscerate and wash. Put ginseng 5 ~ 10g, dried tangerine peel 10g, and Amomum villosum 5g into the abdominal cavity of chicken, tie them with thread, put them into a casserole, add appropriate amount of water, simmer on low fire until the meat is cooked and the soup is thick, and then eat the meat with soup. It has a good therapeutic effect on chronic disease, postpartum deficiency of qi and blood, various anemia and some blood diseases with insufficient hematopoietic function.
cook congee
Take 3 grams of ginseng, put it in a casserole, add water and simmer for 20 minutes, then add appropriate amount of rice, cook until the porridge is thick, and add appropriate amount of honey or rock sugar to taste. Ginseng and rice are cooked together, which has synergistic nourishing effect, can replenish qi and blood, strengthen spleen and stomach, and is especially suitable for the elderly with poor digestive function. Eating ginseng porridge regularly has a good preventive and therapeutic effect on myocardial dystrophy, coronary atherosclerosis, angina pectoris and arrhythmia.
Question 8: How much fresh ginseng should I eat every day? What happens when you eat too much? Although ginseng is known as the king of herbs, it should not be abused. Ginseng is a kind of qi tonic, and it should not be taken casually without symptoms of qi deficiency. People who are strong and not weak do not need to take tonics and use them indiscriminately. If misused or used, it will often lead to suffocation, resulting in chest tightness and bloating. Some people think that ginseng is a tonic, and eating it is always good for your health. This is a wrong idea. Whether it is red ginseng or dried ginseng, you should eat it step by step, and you should not rush and eat too much. In addition, we must pay attention to seasonal changes. Generally speaking, the weather is cool in autumn and winter, and the food is better; However, if the weather is hot in summer, it is not suitable for eating. If prescribed by the doctor, you can also take it according to the amount. Avoid drinking tea. Don't drink tea after taking ginseng, so as not to destroy the efficacy of ginseng. Whether frying or stewing, avoid using hardware cookers. Ginseng should not be eaten with grapes. Grape contains tannic acid, which is easy to combine with protein in ginseng to form precipitation, which affects absorption and reduces drug efficacy. Want to know more about ginseng, you can pay attention to adding an organic ginseng.