Xu Hua Han fu

Whether fresh or dry, ginseng is washed and sliced, and each piece is soaked under the tongue. Take three to five tablets at a time without chewing with your teeth or mixing with your tongue. The effective components in ginseng tablets are completely absorbed by the capillaries of oral mucosa. The advantages of this method are fast absorption and rapid delivery to the whole body, generally effective for more than 20 minutes, and less blood loss due to direct input. The time can be when you are on an empty stomach in the morning or when you feel tired. Rinse your mouth before melting to minimize residual bacteria in your mouth. Be careful not to chew when taking it. It takes two hours to be absorbed slowly through the gastrointestinal digestive system, and the digestion is incomplete, resulting in more losses. As early as 900 years ago, Su Dongpo, a writer in the Song Dynasty, melted the ginseng and boasted that "drinking tea for charity is not good". The emperors of the Qing Dynasty took ginseng at one yuan (3. 1.25g) for 365 days a year, and melted it. It is very traditional for Koreans to eat ginseng, and they all choose the melting method.

Soak in water

Slice ginseng and drink it in a cup filled with boiling water. Adults use dry ginseng 1 g, fresh ginseng 3-4 g, and children use half, just like drinking tea. Chew the ginseng in the cup slowly in a few days.

Swallow powder

Sun-dried ginseng and active ginseng are ground into fine powder, 65,438+/-0g each time, 2-3 times a day, and taken in warm water. The powder has faster curative effect and less loss, especially the effective components (active substances) which are easy to dissolve, volatilize and hydrolyze in active ginseng and fresh ginseng are basically retained, and the curative effect is better than that of raw ginseng. It has a unique curative effect on chronic illness, old age, neurasthenia, dizziness, forgetfulness, loss of appetite, menopausal syndrome, functional decline and so on. It is better to regulate the spleen and stomach before swallowing, or to dialectically mix some other Chinese medicines into ginseng powder. You can also pulverize ginseng into powder, stir it with honey or crystal sugar water into paste, and take it every other day, with adults 1g and half children, before meals in the morning and evening.

Soak in water

Slice ginseng and drink it in a cup filled with boiling water. Adults use dry ginseng 1 g, fresh ginseng 3-4 g, and children use half, just like drinking tea. Chew the ginseng in the cup slowly in a few days.

Swallow powder

Sun-dried ginseng and active ginseng are ground into fine powder, 65,438+/-0g each time, 2-3 times a day, and taken in warm water. The powder has faster curative effect and less loss, especially the effective components (active substances) which are easy to dissolve, volatilize and hydrolyze in active ginseng and fresh ginseng are basically retained, and the curative effect is better than that of raw ginseng. It has a unique curative effect on chronic illness, old age, neurasthenia, dizziness, forgetfulness, loss of appetite, menopausal syndrome, functional decline and so on. It is better to regulate the spleen and stomach before swallowing, or to dialectically mix some other Chinese medicines into ginseng powder. You can also pulverize ginseng into powder, stir it with honey or crystal sugar water into paste, and take it every other day, with adults 1g and half children, before meals in the morning and evening.

Ginseng formula

Stewed chicken with ginseng

Add about 30 grams of fresh ginseng and 30 grams of dried astragalus. Put ginseng and astragalus into the belly of chicken, seal the chicken in a porcelain basin, put it in water and cook it with slow fire. After the chicken is boned, eat it every morning and evening for about 7 days.

Ginseng rice chicken

Fresh ginseng is about 30g, dried astragalus is about 30g, jujube is 6- 10, and glutinous rice 100- 150g. Put ginseng, astragalus and jujube into the belly of the chicken, put the chicken into a porcelain jar, seal it, put it in water for slow cooking, and then take it out.

Ginseng black chicken soup

working methods

1. Soak the dried ginseng in warm water until soft, then wash and cut into sections, put it in a casserole, add broth and steam for about 30 minutes, and take it out.

2. Split the black-bone chicken from the back and take it out in a boiling water pot.

3. Put the steamed ginseng into the chicken belly, and then boil the steamed ginseng soup.

4. Skim the floating foam and pour it into the casserole. Add black-bone chicken, cooking wine, refined salt, monosodium glutamate, onion, ginger slices, mushrooms, ham, bamboo shoots and cooked lard, and cover the casserole tightly.

5. After the fire boils, simmer for about 2 hours.

working methods

1. Soak the dried ginseng in warm water until soft, then wash and cut into sections, put it in a casserole, add broth and steam for about 30 minutes, and take it out.

2. Split the black-bone chicken from the back and take it out in a boiling water pot.

3. Put the steamed ginseng into the chicken belly, and then boil the steamed ginseng soup.

4. Skim the floating foam and pour it into the casserole. Add black-bone chicken, cooking wine, refined salt, monosodium glutamate, onion, ginger slices, mushrooms, ham, bamboo shoots and cooked lard, and cover the casserole tightly.

5. After the fire boils, simmer for about 2 hours.

Guipi decoction and Buzhong Yiqi decoction use ginseng, Yiqi, Shucao to replenish qi and strengthen spleen. The former is compatible with qi-invigorating drugs to nourish the heart and soothe the nerves, which is intended to tonify the heart and spleen and restore the blood-producing and blood-producing functions of the two devices. It is mainly used for palpitation, forgetfulness, insomnia, fatigue, anorexia, hematochezia, metrorrhagia and other symptoms caused by blood deficiency of the heart and spleen. The latter is a combination of qi-invigorating drugs and yang-invigorating drugs, which aims at invigorating qi and qi, restoring spleen and stomach, clearing heat and reducing turbidity, and is mainly used to treat spleen and stomach qi deficiency, qi stagnation and fever, and organ prolapse.

steamed chicken

Ingredients: Prepare about 20g of ginseng, a hen (of moderate size and good meat quality), 20g of dried mushrooms, ham 15g, and add some edible salt, onion and ginger slices.

step

1, soak ginseng in water in advance, then steam for 25 minutes and take it out;

2. Slaughter the hen first, then scald it with boiling water, remove the chicken feathers, take out the internal organs, and wash the hen with tap water;

3. Slice the prepared materials such as ham, dried mushrooms, onions and ginger;

4. Put ginseng, ham, mushroom, onion, ginger, edible salt and cooking wine into the hen, add water and steam over high fire 1 hour;

5. Put the hen in a big bowl, and put ham, dried mushrooms and ginseng on the chicken. In addition, when pouring chicken soup, put aside the foam, add ingredients as appropriate, adjust the chicken soup suitable for your own taste, and pour it on the chicken, which is delicious.

This recipe can help you build up your physique this autumn and make your family work and study healthier. While tasting delicious food, we can easily cope with the coming winter. Health is the capital of revolution. Only by improving physical fitness can we better cope with all aspects of work and study, realize the improvement of self-worth and live a healthy and happy life.

Euryale ferox ginseng mutton soup

Ingredients: 9 grams of ginseng, Gordon Euryale seed/0/5 grams. Lotus seed (cored) 15g, Hu Aishan 15g. Accessories: jujube 10g, mutton 500g. Appropriate amounts of sesame oil and monosodium glutamate.

step

1. Wash the mutton and cut it into small pieces.

2. Add an appropriate amount of water into the pot, then pour the mutton blocks processed in step 1, then pour ginseng, Euryale ferox and lotus seeds, and also pour the yam and jujube in the materials.

3. The fire is boiling.

4. Stew with low fire until the meat is cooked.

5. Add sesame oil, monosodium glutamate and refined salt to taste.

Characteristics of dishes: This soup can play the role of invigorating qi and nourishing blood. In addition, it can also be used to prevent and treat the problem of postpartum deficiency of qi and blood, and also has a certain effect on poor milk.

Efficacy and function of Euryale ferox: Euryale ferox is a nourishing food, similar to lotus seed, but its astringent and sedative effects are better than lotus seed. Very suitable for chronic diarrhea, frequent micturition, wet dream nocturnal emission, and women's vaginal discharge.

Euryale ferox is an annual large aquatic herb in Nymphaeaceae and Polygonum. Submerged leaves are arrow-shaped or oval kidney-shaped, 4- 10 cm long, with no thorns on both sides; Petiole spineless; The floating leaves are leathery, oval, kidney-shaped to round, with a diameter of 10- 135 cm, shield-shaped, with or without bending, entire, purple and pubescent below, with spikes on the branches of veins on both sides; The three-month leaves of the stem stick to the water, which is bigger and wrinkled than the lotus leaf. The back of the leaves is blue and purple, and the stems and leaves have thorns. The stem is more than ten feet long, with holes and silk in the middle, and the meat is tender, peeled and eaten. Purple flowers bloom in May and June, and when they bloom, they are in bud in front of the sun, and there are green thorns on the buds. The flower is at the top of the bud, like a chicken beak. After peeling, it is wrapped in soft meat, and there is white rice in the shell, which looks like a fish. It will mature in July and August and bear fruit in September. Distributed in most parts of China. Fruit is edible. It can also be used medicinally.

Stewed ginseng with old hen

working methods

1, prepare an aluminum basin or stainless steel basin, and never use iron.

Euryale ferox is an annual large aquatic herb in Nymphaeaceae and Polygonum. Submerged leaves are arrow-shaped or oval kidney-shaped, 4- 10 cm long, with no thorns on both sides; Petiole spineless; The floating leaves are leathery, oval, kidney-shaped to round, with a diameter of 10- 135 cm, shield-shaped, with or without bending, entire, purple and pubescent below, with spikes on the branches of veins on both sides; The three-month leaves of the stem stick to the water, which is bigger and wrinkled than the lotus leaf. The back of the leaves is blue and purple, and the stems and leaves have thorns. The stem is more than ten feet long, with holes and silk in the middle, and the meat is tender, peeled and eaten. Purple flowers bloom in May and June, and when they bloom, they are in bud in front of the sun, and there are green thorns on the buds. The flower is at the top of the bud, like a chicken beak. After peeling, it is wrapped in soft meat, and there is white rice in the shell, which looks like a fish. It will mature in July and August and bear fruit in September. Distributed in most parts of China. Fruit is edible. It can also be used medicinally.