Natural freezing or cold water thawing of red ginseng (microwave oven is not suitable for thawing), directly cutting into thin slices after opening the bag, blanching in boiling water for about 5- 10 seconds, and dipping in the prepared horseradish and delicious soy sauce. You can also put it in hot tomato and egg soup or hot milk porridge to eat with soup.

Dosage: each ginseng is about 100g, and each person is about 20-30g per day.

Key points: it is not advisable to eat too much at a time, which is not conducive to full absorption by the human body. It is better to insist on eating every morning, which is more conducive to health.

Making dishes: raw food dipped in horseradish (Japanese sashimi cuisine), red ginseng porridge, red ginseng tofu pot, red ginseng mushroom soup, mutton red ginseng soup, red ginseng tomato egg soup, red ginseng elbow, etc. You can also learn from other common sea cucumber dishes to enrich the recipes of red ginseng.