Sticking to using ginseng nourishing cream and lotion made of ginseng, preferably mask products of ginseng, can make skin soft and delicate, prevent skin sagging and reduce facial wrinkles.
It has the effects of invigorating primordial qi, nourishing and strengthening, promoting fluid production to quench thirst, calming the heart and improving intelligence, and is suitable for people with fright, insomnia, physical weakness, heart failure, cardiogenic shock, etc.
1. Intelligence-improving and brain-strengthening: Korean ginseng can improve mental work ability, memory and cerebral ischemia disorder for people with poor memory and poor motor coordination, as well as people who often drink alcohol or come into contact with food and drugs containing ethanol.
2. Analgesia: Some experts have found that Korean ginseng is helpful for various pain symptoms in the body by doing sensory nerve cell tests.
3. Anti-cancer and anti-cancer: Saponins and non-saponin components of Korean ginseng can inhibit the proliferation of various cancer cells and inhibit the metastasis of cancer cells. In addition, the anticancer effect of Gao Lihong is better than that of mitomycin alone. This is because cancer cells are prone to develop tolerance in tumor chemotherapy. Han Hong participated in taking anticancer agents together to enhance the lethality to cancer cells and reduce the side effects of anticancer agents.
4. Enhance immunity: Korean ginseng extract can restore the cellular immune response reduced by taking the anticancer agent with immunotoxicity (mitomycin), especially the ether extract can activate or enhance cellular immunity and kill cells naturally, which has a great effect on improving immunity.
5. Controlling diabetes: Korean ginseng contains substances that promote insulin secretion and has insulin-like effects, among which ginsenoside can improve hyperglycemia and effectively control the occurrence of diabetes.
6. Strong liver: Korean ginseng has anti-hepatitis activity and has the functions of detoxification, liver protection and liver regeneration and recovery. In addition, Korean ginseng also has the effect of relieving hangover and eliminating hangover.
7. Regulating blood pressure: Korean ginseng can dilate blood vessels and improve blood circulation. The saponins can reduce blood pressure by promoting the release of nitric oxide from vascular endothelial cells.
8. Anti-fatigue and anti-stress: Through research, it is found that taking Korean Red Ginseng continuously can improve sports ability and relieve fatigue, which is of great help to promote the recovery of athletes' fatigue accumulation and prevent sports anemia; In addition, Korean red ginseng can also enhance the tolerance to adverse environments such as low temperature (5℃, O℃,-10℃) and high temperature (35℃), and improve the compression resistance and maintain the stability of the body through fine adjustment of pressure or environmental changes.
9. Improve women's menopausal disorders: According to the survey, after taking Korean red ginseng, 80% of women with menopausal disorders admit that their symptoms have improved significantly after taking Korean red ginseng. Experts say that if these women adjust the dose according to the symptoms, they can also improve the curative effect.
10. Improve male sexual dysfunction: Korean red ginseng can prevent male sexual dysfunction caused by stress. Through clinical trials, 90 patients with erectile dysfunction (Korean Red Ginseng) have improved their erectile degree, sexual desire and satisfaction.
1 1. Anti-oxidation and anti-aging: Korean ginseng has the anti-oxidation effect of inhibiting the increase of harmful active oxygen and lipid peroxidation.
How to eat:
(1) stew. Slice Korean ginseng into 2mm 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 Korean ginseng in your mouth is the simplest way to take it. It is refreshing, sweet and delicious.
(3) grinding. Grind Korean 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 Korean ginseng, put it in a bowl or cup, brew it with boiling water, cover it for 5 minutes and take it.
(5) soaking wine. The whole plant of Korean ginseng can be sliced into bottles, soaked in 50-60% Chinese liquor and taken daily according to the situation.
(6) stew. Korean ginseng is often accompanied by a certain bitterness when eaten. If Korean ginseng is cooked with lean meat, chicken and fish, it can eliminate bitterness and nourish the body.
Different ways to eat ginseng
Coix seed ginseng tea
Materials: coix seed 15g, Korean ginseng 5g, wisteria seed 3g, catalpa leaf 2g and boiled water 400ml.
Exercise:
Step 1: Wash and drain Korean ginseng and coix seed slightly.
Step 2: Put wisteria seeds, washed Korean ginseng and Coix seed into a pot and fry them with low fire until they are slightly yellow.
Step 3: Put the fried tea material into the pot, then add the catalpa leaves, pour boiling water, let it stand for 2 minutes and then put it into a cup to drink [5].
Efficacy: clearing away heat and toxic materials and prolonging life.
Stewed chicken with ginseng
tonifying middle-Jiao and Qi
Ingredients: 1 chicken, 2 ginseng, 3 jujubes, 3 chestnuts, 1 cup glutinous rice, 5 garlic cloves.
Cooking method:
1. Remove the fat paste from the chicken and wash it with cold water. Scrape the skin of ginseng, cut off the germinated part and wash it for later use.
2. Drain the glutinous rice, put it into the chicken's stomach and put a ginseng.
3. Put the chicken in the pot, add water until it is completely submerged, add ginseng, chestnuts, jujube and garlic cloves, and stew for about three hours on medium heat.
Finally, season with salt and pepper.
Efficacy: Professor Zhang Ruicheng of traditional Chinese medicine said that ginseng has the function of invigorating qi, jujube and chicken can enrich blood, and chestnuts can tonify kidney. Glutinous rice is warm and has the effect of warming the stomach, but people with weak digestive ability should not eat more.
Ginseng porridge
Warming the stomach to stop hunger
Ingredients: jujube 1 cup, water 1 cup, chestnut half cup, two ginseng trees, rice1cup, and proper amount of Lycium barbarum.
Cooking method:
1. Taomi, soak for about an hour. Scrape the skin of ginseng and cut it along the silk.
2. Add ten cups of water to the pot, and add ginseng, chestnuts and jujube. After boiling, turn to low heat.
3. Add rice and stir it from time to time. Cook with slow fire until the rice is soft and tender. Add Lycium barbarum and season with salt.
Efficacy: Ginseng porridge nourishes blood, which is suitable for people with spleen deficiency and blood deficiency, and has the function of nourishing yuan and protecting heart. You can also choose white ginseng, water ginseng or red ginseng according to your constitution. Generally speaking, it is more appropriate to eat white ginseng and water ginseng in summer and red ginseng in winter.
Ginseng kebab
Enriching blood and provoking bad taste
Ingredients: 2 ginseng, 2 tablespoons soy sauce, 1 tsp salt, 1 tsp sugar, 200g beef, a little sesame oil.
Cooking method:
1. Dice the beef, pat it with the back of a knife and season it with soy sauce, salt, sugar and sesame oil.
2. Ginseng will cross-cut thin slices after peeling.
3 kebabs of beef and ginseng slices alternate, sprinkle a little salt and bake in the oven.
Efficacy: Ginseng supplements medium coke, beef supplements blood and iron. With more fragrant kebabs, sweet and sour ginseng is easier to eat. But because it is hot, it is not suitable for people with hot buttocks. If you don't like beef, you can use chicken or pork instead.
Ginseng tempura
Crispy and delicious
Ingredients: 4 ginseng, 0 tbsp of 65438+ salt, 4 tbsp of glutinous rice flour, 2 tbsp of raw flour.
Cooking method:
1. Wash ginseng after removing its whiskers and cut it into 6-7 cm long pieces.
2. Dissolve the salt, soak the ginseng in salt water for ten minutes, and take it out to dry.
3. Mix glutinous rice flour with raw flour, and add appropriate amount of water, a little salt and salad oil to make fried pulp.
4. Heat the oil, add the ginseng soaked in fried pulp, fry until golden brown, and then take it out.
Stewed quail with Korean ginseng
Ingredients: ginseng, quail
Accessories: lean meat, yam, medlar and magnetic solid.
Seasoning: salt, monosodium glutamate, ginger slices.
Making:
(1) Efficacy of medicated diet: nourishing yin and enriching blood, suitable for the elderly. The highlight is the slaughter of quail, and lean meat plays a role in increasing the flavor.
(2) Production technology: put the processed quail, Korean ginseng, auxiliary materials and seasoning into a stew pot together, stew thoroughly with strong fire, and serve.
Stewed chicken with Korean ginseng
Materials: (4 persons)
[Traditional Chinese Medicine] Korean ginseng …5g Lycium barbarum … 20 parsley … a little.
Chicken … 1 dried mushrooms …4 pieces of cold water and boiled water.
Wine …30ml salt … 15g onion …2 slices of ginger …2 slices.
Exercise:
1, Korean ginseng is washed quickly, soaked in hot water for one night, softened and taken out, and ginseng juice is reserved.
2. Wash the mushrooms, soak them in clear water, take them out when they are soft, and leave the mushroom juice in the basin for later use.
3. Lift the chicken, take out the internal organs and chicken feet, wash them with clear water, and wipe off the water on the chicken.
4. Chicken wings are fixed at the back, like elbows and pillows. Put the chicken leg down and fix it on the chicken breast. The joint of the thigh pierces the bamboo stick to return the foot to its original position. The calves are strung together with bamboo sticks and fixed on the chicken tail with thread to make a shape.
5. Put the chicken into enough hot water and remove the dirt by hot water.
6. Put the chicken in a deep pot, add water to the chicken, add the onion and ginger slices, cook with fire, and remove the floating foam to make it clean.
7. Add Korean ginseng and mushrooms, cook for a while, skim off the foam, then add wine and gardenia, cook with slow fire for 1 hour, and finally take out ginger and onion segments, add coriander and salt to taste.