Ginseng suitable for soup:

The most common way to consume ginseng is to stew it in soup, such as ginseng chicken soup, ginseng stewed rabbit, ginseng and ginseng soup, etc. It is the sliced ginseng or whole fresh ginseng, red ginseng or raw ginseng used in soup.

Ginseng has the reputation of "king of all herbs", containing ginsenosides, ginsenosides, ginseng polysaccharides, ginseng proteins and other biologically active ingredients.

Red ginseng is warm in nature and has the effect of nourishing qi and warming yang, so it is suitable for people with weak yang qi.

Sun-dried ginseng is more moderate in nature and has the effect of tonifying qi and generating fluids, which can strengthen the human body.

Expanded Information:

Unsuitable for people who use ginseng in soup:

1, people with strong allergies. If a rash appears after taking ginseng, it should not be taken. It should not be taken when there is purulent inflammation.

2, high blood pressure patients belong to the liver yang on the hyperactive, easy to cause cerebrovascular accidents after serving. However, the cold hypertension patients can use ginseng, but the dosage should be less, when the systolic blood pressure is greater than 180mmHg, no matter which type of patients should not take ginseng.

3, is drinking tea, eat radish people should not take ginseng. Because these two kinds of food have the effect of qi, and ginseng is a great tonic, and after the tonic and its role is excluded, equal to eating in vain.

4, cold and fever, generally should not take ginseng. Because of fever, palpitation is intense, ginseng will improve blood circulation, make palpitation worse and aggravate the condition.

5, because of the sudden congestion of gas and get gasping evidence, or because of the dry heat caused by dry throat, impulsive triggered vomiting blood, epistaxis and other diseases are avoided ginseng.

People's Daily Online - "Ginseng is different": how to choose and eat ginseng?