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Is it better to cook ginseng chicken soup with codonopsis pilosula, Korean ginseng or other ginseng?
dangshen

Chicken soup; Inspirational nonsense

Second, black-bone chicken soup 1, folk prescription/formula: black-bone chicken 1 chicken, preferably live chicken, thrown into the hall to gut it (if there is no live chicken, you can buy a slaughtered one), and built-in Codonopsis pilosula 10g, Astragalus membranaceus >; 20g, Angelica sinensis 15g, Adenophora adenophora 20g, Ophiopogon japonicus 10g, five thick slices of ginger, nine big red dates, a little salt and a proper amount of yellow wine, boiled in clear water and replaced. Cook it again, bring it to a boil, simmer for 2 hours, then add a little chopped green onion and stir well. This soup is most suitable for women, especially after delivery, especially for hemorrhagic diseases. Taboo: fennel. It doesn't matter if there aren't so many ingredients/Chinese herbal medicines. There is probably no need to put some American ginseng, big red dates, ginger and the like. The key lies in the method/decision of making soup. Drink a small bowl every morning and evening for half a year to cure the disease and strengthen the body. 2, the general method of soup/key: the most important thing in soup is the original flavor, do not add condiments at will. Take broth as an example. Before making soup, it is best to cook the meat with boiling water, remove the fishy smell and simmer it in the pot. After the soup is stewed, add salt, ginger, onion and other items, and add vegetables to polish. Finally, add coriander and the like when cooking to keep the taste fresh.

Other ginseng easily gets angry.