Question 2: How to eat ginseng? Ginseng dish talin um triangle(Jacy. )Willd。 It is a perennial herb of Panax of Portulaceae, formerly known as talinum, commonly known as ginseng, ginseng, Philippine spinach, ginseng, ginseng and so on. To harvest tender stems and leaves or underground fleshy roots to eat, the stems and leaves are soft and juicy, and the texture is tender. Ginseng is native to central tropical America and distributed in West Africa, tropical South America and Southeast Asia. It mainly grows in the wild in the south of China, under the eaves of village houses and on the roofs. The population is generally neat and easy to cultivate and domesticate. Currently it is produced and planted in Guangzhou. Ginseng vegetable is rich in nutrients such as protein, fat, calcium and vitamins. Every100g edible part contains protein1.56g, fat 0.18g, total acid 0.06g, crude fiber 0.66g, dry matter 6.2g, reducing sugar 0.44g, vitamin C11. The fleshy root can be cold-mixed, and should be used with stewed meat and medicated diet. (1) Ginseng dish with shredded ginger in oyster sauce: 250g of ginseng dish, boiled in boiling water for 3 minutes, supercooled, fried with shredded ginger and ginseng dish for half a minute, and then seasoned with oyster sauce. (2) Shredded ginger, shredded garlic and shredded ginseng: blanch the tender stems and leaves of ginseng in boiling water for a while, cool with cold water, add minced garlic and shredded ginger into the oil pan, then fry with ginseng and season. (3) Ginseng ribs soup: After the ribs are cooked, add ginseng to taste. (4) Cool ginseng roots: the fleshy roots are stripped of surface quality and shredded. According to personal taste, add a little vinegar, sugar, sesame, salt and shredded pepper, and mix well to taste. (5) Stewed ribs with ginseng roots: fleshy roots and ribs, add proper amount of medlar, stew with water and season. Nutrition and health care function: it has the effect of clearing away heat and toxic materials, and has certain curative effect on qi deficiency and fatigue, diarrhea due to spleen deficiency, lung dryness and cough, neurasthenia, etc.
Question 3: What if ginseng vegetables freeze to death and switch to other crops?
Question 4: Basic scientific name of ginseng cuisine: English name of ginseng cuisine: Talinum trianglare(Jacy). )Willd。 Original name: talinum, commonly known as talinum, talinum, Philippine spinach, emerald ginseng, flying ginseng, fake ginseng, etc. Alias: a perennial herb of oriental cuisine, used for harvesting tender stems and leaves or underground swollen fleshy roots. The stems and leaves are soft and juicy with fresh and tender texture.
Question 5: Introduction of ginseng and vegetables. Ginseng vegetables can be planted in the yard, which can be both ornamental and edible as vegetables. Its main edible parts are tender stems and leaves or underground swollen fleshy roots, and tender stems are more common.
Question 6: Why doesn't anyone eat ginseng food? I haven't eaten. Does it taste good？ Is it ginseng leaf?
Question 7: How to eat ginseng with the highest nutritional value? Hello! The utilization of the nutritional value of ginseng depends on the scientific application of consumers. In addition to the correct eating methods, we should also pay attention to the compatibility, taboos and storage of food, so as to better play the role of ginseng and make more effective use of it.
First, there are many ways to eat ginseng. Commonly used methods are as follows:
(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.
2. A method for prepare medicated diet with ginseng:
1, rolled ginseng
Ingredients: 1 ginseng, 1 cucumber, 2 violets, 3 dates, 2 chestnuts, 5 pine nuts, appropriate amount of honey water or sugar water, 1 tsp ginseng essence, 1 tsp honey.
Cooking method: First, cut ginseng and cucumber into thin slices and soak them in honey or sugar water to make them moist. Cut the remaining Ginseng Radix, Radix Isatidis, Fructus Jujubae, Semen Castaneae, and Semen Pini into filaments for later use. Then mix honey, ginseng essence and freshly cut silk to make stuffing and wrap it in ginseng and cucumber slices soaked in honey or sugar water.
2, stir-fried ginseng eel
Ingredients: 2 eels, 2 cups of water, 4 cups of soy sauce 1/,2 tablespoons of sake (cooking wine), 2 tablespoons of sugar, half an apple, half a onion, 2 green peppers, ginger1petal, and 20g of ginseng root.
Cooking method: cut off the head of the eel, remove the fishbone, and then cut the fish into pieces 5 to 6 cm long for use. Take out the cauldron, pour in a little water, add eel bones, and stew with onion, onion root, apple, green pepper, ginger, soy sauce, sake, etc. After about half an hour, put the roots of Radix Codonopsis into it, and continue to stew until the soup is half thick as sauce. Finally, put the eels on a baking tray, spread the sauce on them, and roast them over low heat.
3, ginseng fried shrimp
Ingredients: 2 sea cucumbers, 4 prawns, 4 onions 1/4 peppers 1/3 peppers 1/3, salad oil1tablespoon, soy sauce 1.5 tablespoons, and syrup/kloc-.
Cooking method: Wash and shred ginseng, wash prawns with salt water, and cut onions and peppers into pieces. Then put the wok on the fire. When the water in the pot is boiled, add salad oil, add onion and pepper and stir fry slightly. Then add ginseng, soy sauce, sugar and prawns and stir-fry until cooked. Prawn is rich in nutrition, and fried shrimp with ginseng is a nutritious meal for the whole family.
4, ginseng mushroom soup
Ingredients: 2 ginseng, 3 fresh mushrooms, 3 Tricholoma, 3 shiitake mushrooms, 3 flower mushrooms, a little Lycium barbarum, a few dates, 500g water, 2 tablespoons sesame oil 1 tablespoon, 2 tablespoons starch water, a little refined salt and a proper amount of chicken soup.
Cooking method: Wash Ginseng for later use, put sesame oil in wok, and add Ginseng, fresh mushrooms, Tricholoma, shiitake mushrooms, flower mushrooms, etc. And stir-fry slightly after heating. Then pour chicken soup, add medlar and jujube, cook over high fire, and add a little starch water and refined salt to taste.
5. Ginseng chicken soup
Ingredients: 1 chicken, 1 ginseng, 2 jujubes, 3 cloves of garlic, 1 tablespoon of glutinous rice, millet, peeled coriander, half cloves of ginger and appropriate amount of water.
Cooking method: Wash ginseng, jujube, garlic, ginger, millet, peeled coriander, etc., put them in the belly of chicks, fill them and tie them with ropes. Then put the chicken in a pot, pour in water until all the ingredients are soaked, and cook it with high fire. After boiling, skim off the foam and continue cooking until the chicks and the ingredients inside are cooked. Finally, put the chicken and soup together in a clay pot and sprinkle with salt and pepper evenly. Be sure to put ginseng, garlic and other materials into the chick's stomach for cooking, because only in this way can the fragrance penetrate into the chicken.
6. Bamboo-tube ginseng matsutake soup materials: 2 ginseng, 5 matsutake mushrooms, 3 green stalks, 1 slice of chicken oil, 4 cups of water, 1 spoon of sesame oil, 2 tablespoons of starch water, refined ... > >
Question 8: How to stir-fry ginseng vegetables without discoloration? The most taboo of stir-frying vegetables is slow stir-frying. Stir-frying by fire is not only difficult to change color, but also has less loss of nutrients, and the fried dishes don't have that much water! Delicious and healthy!
If the fire at home is small, you can also boil it with boiling water first, put some salt, and then fry it in oil. It's not bad, it's greener!
You can also put some rice wine without discoloration!
Question 9: Nutritional value of ginseng vegetables. Ginseng vegetables are rich in protein, fat, calcium, vitamins and other nutrients. Every 65438 000g edible part contains 65438 0.56g of protein, 0.65438 0.8g of fat, 0.06g of total acid, 0.66g of crude fiber, 6.2g of dry matter, 0.44g of reducing sugar and vitamin C.
Question 10: the benefits of drinking ginseng root tea 1. Ginseng root has the effects of tonifying middle energizer, moistening lung, promoting fluid production, promoting lactation, relieving swelling and pain. It can be used for adjuvant treatment of qi deficiency, lung dryness, cough and physical weakness.
2, ginseng vegetables can be fried, made into soup, hot pot, fleshy roots can also be cold or stewed.
3. The stems and leaves of ginseng contain protein, amino acids, vitamin C, calcium, iron and zinc.