Question 2: What is the taste of ginseng fruit? No taste, no acid, no stuffing, no bitterness, just like drinking boiled water, no taste at all, which is sold in general supermarkets.
Question 3: What is the taste of ginseng fruit? It depends on what kind of fruit this ginseng fruit grows from. If it's cantaloupe, it's cantaloupe flavor. If it is pear, it is pear-flavored.
Question 4: Who hasn't tasted ginseng fruit for the first time? First, stew.
Slice 2-5g of sun-dried ginseng every day, put the ginseng slices into a porcelain bowl, add a proper amount of water, seal the bowl mouth, put it on a steaming rack in a pot, steam it in water, and cook it with low fire for 20-30 minutes. Take ginseng juice first, then swallow ginseng slices, half an hour before breakfast, once for a winter. Food intake can be slightly increased or decreased according to personal physique and acceptance, and it is best to take it according to the doctor's advice. For the symptoms of collapse, a large dose of15 ~ 30g can be used, which can be decocted rapidly, boiled in water to obtain concentrated juice, and taken in batches.
Second, steam clothes.
Steaming method: put 6-9g of ginseng, proper amount of water and crystal sugar into a porcelain bowl or ginseng jar, cover it, and simmer thoroughly. Drink juice first, then eat dregs.
Third, cook clothes.
Smash a white ginseng and put it into a casserole, add water and boil it until the white ginseng turns red and the water becomes bitter, then add a spoonful of honey and stir it to combine the effective components of the two. This soup is called ginseng honey soup, and it is a large cup, which is both aphrodisiac and effective.
Fourth, including clothing.
Slice ginseng. If you take red ginseng, you can steam it in a pot first and then slice it. Take 2-3 tablets at a time and melt them in your mouth. Chewing carefully can promote fluid production and refresh the mind, and also has a good effect of eliminating diseases and prolonging life. This is the easiest way.
Put ginseng slices directly into your mouth, chew them slowly and melt them. People in Shanghai call it a living. Tablets containing a small amount of white ginseng can strengthen the body and defend against diseases, and have a good effect on oral and throat diseases.
Five, bubble suit
1. Ginseng soaked in water
Put the ginseng slices into a bowl or cup, rinse them with boiling water, cover them for about 5 minutes, and drink them repeatedly in the same way until they have no taste.
Soak ginseng in wine
Self-made ginseng wine is mostly used to strengthen the body, replenish vitality and prolong life. The preparation method is: 200 grams of fresh ginseng 1 kg wine, soaked for three weeks before taking.
Drink 10-20g alcohol every day, and add it to the original bottle after the first time until the skin of ginseng is snowy white.
Another preparation method is: one tablet of 10 ~ 15g ginseng is soaked in 500g Chinese liquor, sealed and shaken evenly, once a day, and taken two weeks later: 30ml per day.
Six, taking ginseng products
1. Ginseng Pill
Dry ginseng, pulverizing, stir with honey, making into ginseng pill, and taking it with warm boiled water in the morning and evening, 2g each time.
2. Preserved ginseng
Is prepared from honey and ginseng. First put ginseng in a porcelain jar or casserole until it becomes soft, and then soak it in honey, which is dark red and sweet. Take 2~3 tablets a day.
3. Ginseng sugar
Put ginseng and sugar together in a casserole, add some water, boil it and cook it with slow fire until it looks like candy. After taking it, the nourishing effect is very good.
Question 5: What is the taste of ginseng fruit? Ginseng fruit has a unique taste, crisp and juicy, not sour or astringent.
That's true, but I think it's tasteless.
Question 6: .............................................................................................................................................................................
Question 7: What is the taste of ginseng fruit? Source: it is the whole grass with roots of cymbidium (ginseng fruit), a dicotyledonous plant in Orchidaceae.
Alias: head seven, chopping arrows.
Plant morphology: hornwort.
Collection: digging and drying in autumn (July-September).
Efficacy: strengthening heart and kidney, promoting fluid production to quench thirst, invigorating spleen and stomach, regulating menstruation and promoting blood circulation.
Indications: Treating neurasthenia, insomnia, dizziness, irritability and thirst, and not thinking about diet.
Tropism of nature and taste: sweet and warm. Into the spleen and stomach.
Usage and dosage: for oral administration: decocted, 3 ~ 4 yuan, or soaked in yellow wine. External use: fresh products are mashed.
Distribution of resources: Northeast China, Gansu, Shaanxi, Hebei and other places.
Collection and storage of medicinal materials: autumn harvesting and drying.
Prescription: To treat poisonous snake bites, Eupatorium adenophorum is externally applied with snake medicine.
Textual research: from Shaanxi Chinese herbal medicine records.
Ginseng fruit is known as the king of anti-cancer, because it is rich in trace elements, which plays an important role in activating human cells, enhancing human immunity, maintaining the normal function of immune cells, promoting the absorption and utilization of various vitamins and nutrients, and inhibiting the fission of malignant tumor cells. [6]
Pharmacological record
Yi medicine tide manuscript: roots and rhizomes treat red and white dysentery, abdominal pain, fever and diarrhea. Le Buxue, Bao, Niu and Changqing: Roots are mainly used to treat gastropathy, sore throat, rheumatic pain, fracture, traumatic bleeding, irregular menstruation, traumatic injury, snake bite, breast sores, edema and lung cough.
Yao medicine Lysimachia christinae, Oh Dad: Root leaves treat pharyngitis, moth throat, mad dog bite, toothache, stomach pain, rheumatism, bone pain and roundworm. Festive wind: used for laryngitis, diphtheria and mad dog bites [6].
Strong medicine binding: rhizome leaves are used to treat pharyngitis, moth throat, mad dog bite, toothache, stomachache, rheumatism, bone pain and traumatic swelling and pain.
The medicine for removing blood stasis is used to treat nephritis edema, toothache, abdominal pain, heart failure, sore throat, toothache, diphtheria, abdominal distension, hemoptysis, furuncle, erysipelas, snake bite, scald, jaundice, pemphigus, snake sore, hemorrhoid, dysentery and parotitis. Unwilling heart: Indications for stomach pain, gastric ulcer and traumatic injury [180].
Hani medicine "Le Mo Fu Man": Roots and rhizomes treat influenza, gastroenteritis, rheumatalgia and traumatic injury.
Dong medicine, Eip ebl nat, Nat eip ehl: A supplementary discussion on the treatment of lumbago and edema with whole grass. Keuna keec ul nac: Treating acute pharyngitis with rhizome [5 1].
Miao medicine Huagulian, Zhugenqi: whole grass and rhizome treat sores, swollen poison, poisonous snake bite, rheumatic joint pain, traumatic injury, ascites due to liver cirrhosis, stomachache, sore throat and tonsillitis. This product is toxic and can cause headache, dizziness, nausea, vomiting and other symptoms. In case of poisoning, the drug should be stopped immediately to rescue Lan Xiang Kao. Kneading steroids: Rhizomes cure traumatic injuries, diphtheria and neurodermatitis. Xie Lierong: Arthritis and lumbar sprain. Open throat arrow, oxtail pseudo-ginseng, corn pseudo-ginseng, long grass seedling: rhizome is used for diphtheria, rheumatic joint pain, traumatic injury, rabies, snake bite [82]. Unwilling heart: Indications for stomach pain, gastric ulcer and traumatic injury [180].
Dai medicine is unwilling: it is mainly used for stomachache, gastric ulcer and traumatic injury [180].
Buyi medicine Zhugenqi: used for rheumatic pain and traumatic injury [14].
7 Edible value
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1. Edible method
There are many scientific edible and deep processing methods of ginseng fruit, which are briefly introduced as follows:
① Fried slices of ginseng fruit: ginseng fruit 250g, pork 100g, refined salt, monosodium glutamate, vegetable oil, cooking wine, chopped green onion, Jiang Mo and soy sauce. Firstly, the pedicels of ginseng fruit are removed, washed and sliced, and then pork is washed and sliced; Heat the oil pan and stir-fry the sliced meat. When it is 78% ripe, add sliced ginseng fruit and seasoning, then stir-fry and plate.
As fresh fruit. Raw ginseng fruit. Must be completely mature, with a faint fragrance, the flesh is light yellow and smooth, fresh and juicy, and should be eaten with skin to maintain nutrition.
③ Cold-mixed ginseng fruit: Wash and slice the fully mature ginseng fruit into a plate, add appropriate amount of refined salt to marinate for a while, pour out the oozing water, add appropriate amount of garlic paste, monosodium glutamate, rice vinegar and sesame oil, and mix well to serve.
④ Steaming ginseng fruit in a cage: wash the ginseng fruit, cut it into 2/3 lengthwise, connect part of the peel with the pulp, dig out the pulp, and then fill it with meat. Steam in a cage, take it out and wait for the temperature, cut it into pieces with a clean knife, and then eat it. In addition, as a vegetable >>
Question 8: Ginseng fruit looks attractive, but it tastes tasteless. What movie can I cry at?
Question 9: Who has eaten this kind of ginseng fruit? What is that smell? Is it sweet? Acid? Or bland? It's quite light, slightly sweet and fragrant, and I feel very good personally. It depends on whether you like sweet fruit or light fruit. The former is not suitable for this kind of ginseng fruit, and it will not be too sweet. Light fruit is just right.