L.Lucidus Turcz., also known as rhizome of rehmannia, is a perennial herb of Labiatae, which has a history of one hundred years and is a unique plant resource in Yuncheng, Shandong Province, the hometown of Shuihu. The whole body of Radix Glehniae is a treasure. In spring and summer, Radix Glehniae can pick tender stems and leaves, and can be used for cold salad, stir-fried food and soup. It mainly eats white, crisp and tender ring-shaped fleshy ginseng excavated after late autumn. The concept of root and rhizome of Radix Codonopsis is as white as jade, and the food is crisp and tender. It can be fried, boiled, made into soup, pickled, soaked in vinegar, candied and pickled, and made into pickles. Especially, the crispy fried Radix Codonopsis has a unique flavor and an incomparable crisp fragrance. It can be called a unique dish, and its taste is fragrant. Unlike ordinary fried foods, this dish is unique in that it does not get angry, but gets rid of it. And has the effects of refreshing brain, stimulating appetite, promoting digestion, tonifying liver and kidney deficiency, and strengthening waist and knees. According to authoritative data such as Dictionary of Chinese Herbal Medicine, Radix Scrophulariae contains a variety of medicinal components, and its stems and leaves are called precious Chinese herbal medicines after drying. The whole plant can extract volatile oil and tannin. The whole herb has the functions of promoting blood circulation, diuresis, dredging menstruation, nourishing yang, moistening dryness, regulating blood lipid, dredging nine orifices, benefiting joints and nourishing qi and blood, and is mainly used for treating abdominal pain, edema, postpartum blood stasis, traumatic injury and other symptoms. "Chinese Materia Medica" introduces in detail that Radix Ginseng can not only be eaten as a vegetable, but also be used as medicine after drying, and its function is equivalent to that of Cordyceps sinensis. Modern medical research shows that Radix Scrophulariae contains more than 20 kinds of trace elements, 18 kinds of amino acids, phenols, sugars and other nutrients needed by human body. Regular consumption of Radix Ginseng has a special effect of inhibiting the spread of cancer cells and losing weight, so it enjoys the reputation of "vegetable treasure".

Radix rehmanniae has good taste and rich nutrition. The health care function is obvious, but due to the limited planting area in China, the market input is small. Many places are not yet popular. At present, most of them are cooked dishes for restaurants, or some snacks about ginseng. As for fresh ground ginseng, I don't know how to eat it. At present, our base has compiled some production methods of Radix Ginseng for everyone to try. Thank you for your love for Radix Ginseng.

1. fried radix rehmanniae: select round and full radix rehmanniae with cordyceps, clean it, and cut the ginseng noodles to taste. Add wet starch to the egg white and beat it into a paste. Take out the ground ginseng when it is golden brown, and when it is cool, put in the egg paste to dress and fry it again. Remove and plate, sprinkle with salt and pepper and serve. This dish is the most classic dish of Radix Ginseng.

2. Glossy ginseng

Dried Radix Rehmanniae: It contains a lot of protein and various vitamins and minerals. After the roots of radix rehmanniae are dried, the taste is dry, fragrant and crisp, and the aftertaste is slightly bitter, with fragrance in bitterness.

Highlights: Dry ginseng has the nutritional effect comparable to ginseng, but the price is very low. After frying, it hangs glass and tastes good.

Raw materials: 750 grams of dried Radix Rehmanniae and 500 grams of sugar.

Production: 1, Radix Scrophulariae is washed with hot water, drained, fried in a 30% hot oil pan for 4-5 minutes until Radix Scrophulariae swells, and then taken out for later use. 2. Put a little salad oil into the pot, add 50 grams of water, add white sugar until it is drawn, then simmer it a little, turn it into a glass shape, sprinkle a handful of sesame seeds, mix well, and break up.

Flavor: sweet and crisp.

Production key: pay attention to the oil temperature when frying ginseng, otherwise it will be easy to fry.

Trial production comments: the effect is good after trial production. When I make it, I put the Radix Gleditsiae in a boiling water pot for two minutes and then fry it. The Radix Gleditsiae will be brighter in color, bigger and fuller. This dish "Chef China" in the third issue of 2009 is introduced in detail.

3. raw materials of radix rehmanniae porridge: radix rehmanniae 200g, fructus lycii, a small amount of crystal sugar, japonica rice 100g.

Practice: Wash and cut Radix Glehniae into strips. At the same time, put it in a casserole and cook it slowly.

Efficacy: This porridge is crystal clear and has a delicate and round taste. Suitable for deficiency of both qi and blood, mental fatigue, weakness of limbs, anorexia, weakness of spleen and stomach, anemia and dizziness. It is especially suitable for women to eat after delivery and nourish blood and yin to treat endless blood stasis and pain in their hearts; Hemorrhage, vomiting blood. Regular eating of peach noodles is full of waist and vitality.

3. Braised Radix Rehmanniae: 30~60g Radix Rehmanniae is obliquely cut into pieces. Boil the cooking oil in a wok, add a little salt, stir-fry in the wok, add a proper amount of water, and stew with water and fire. Divide it into two servings. Originated from Japanese and Chinese Materia Medica. This product can promote blood circulation and remove blood stasis to relieve pain. The original book is used for "postpartum heart and abdominal pain", and it is said that "lying-in women can be used as vegetable food, which is very good".

4. Radix Codonopsis juice: fresh Radix Codonopsis 30~60g, washed and mashed with Radix Codonopsis, and squeezed with juice. Twice a day. Function to stop bleeding, promote blood circulation and remove blood stasis. Suitable for epistaxis, vomiting blood, etc. See dietotherapy materia medica

5. Lobster Radix Codonopsis Ingredients: Radix Codonopsis, prawn

Ingredients: onion 1/4, big pepper 1/4, yellow pepper 1/3, a tablespoon of salad oil, soy sauce 1/2, and syrup1/2. Method: Wash Radix Ginseng and cut into shreds. Wash prawns in salt water, peel, remove head and dice. Onions and peppers are properly diced. Put the wok on fire. When it is hot, put the salad oil, stir-fry the onion and pepper for a while, and stir-fry the ground ginseng, soy sauce and sugar until cooked. Prawn and ground ginseng are rich in nutrition, and this dish is a good tonic.

6. ginseng with hemp seed

Ingredients: Radix Ginseng

Seasoning: Chili powder, white sesame, almond, honey and salad oil.

Method of preparation: (1) Cut Radix Scrophulariae into 5cm long sections or select whole Radix Scrophulariae with uniform thickness of about 5cm, and clean it. Preheat the pan without putting oil. Stir-fry the white sesame seeds with low fire and set aside. (2) Add salad oil into the same pot, heat it to five minutes, add Radix Scrophulariae, turn to medium heat, fry Radix Scrophulariae until its volume expands by about 1 time and turns golden yellow, then take it out and drain it. (3) Put the seasoning into the pot, stir-fry until it is completely melted, then add the Radix Ginseng, sprinkle with white sesame seeds and almonds, stir-fry and mix well.

7. Grown ground ginseng

Radix ginseng is an innovative dish, which can promote the formation of antibodies and improve the function of the brain. The Radix Codonopsis cooked by wire drawing method has golden color and sweet taste, which can strengthen the body and has strong health care function.

Ingredients: fresh radix rehmanniae, cooked sesame seeds, green shredded pork, sugar, starch, flour and eggs.

Method: Cut Radix Ginseng into rectangular strips and dip them with flour; Mix the starch and eggs into a paste. Put the clear oil in the spoon, when it is cooked to maturity, put the pasted Radix Scrophulariae into the oil spoon one by one, fry until golden brown, take it out, put water and white sugar in the spoon, and pour in the fried Radix Scrophulariae, sprinkle sesame seeds and green silk when it is light yellow, and hang it out.

Signature dishes:

8. According to the records of Chinese medicine classics of Radix ginseng and black chicken soup, Radix ginseng is sweet and pungent. Relieving nine orifices, dredging blood vessels, invigorating qi and nourishing blood, replenishing essence and consolidating qi, treating weakness, invigorating middle energizer and eliminating hydrotherapy leucorrhea have special effects on women's weak face and white face. Chicken is warm and sweet, and enters the spleen and stomach liver meridian. It is mainly used for treating spleen and stomach yang deficiency, diet loss, postpartum hypogalactia, sallow complexion and other diseases. Among them, black-bone chicken is the top grade The effect is more obvious when the ground is added to the black-bone chicken in the same pot. According to legend, Cixi is obsessed with drinking soup, and there are eight royal chefs who specially prepare beauty soup for her. This soup is made from the practice of Shandong royal chefs. He used Radix Ginseng, a traditional plant with the effects of invigorating qi and nourishing blood, which was commonly used by local people as postpartum tonic, to mix with black-bone chicken, red dates and medlar, and slowly boiled it in a purple casserole, that is, the beauty-nourishing soup-Radix Ginseng Black Chicken Soup, which was often drunk by Empress Dowager Cixi. Now the secret recipe of dietotherapy with the magical color of the palace is announced to the public for you to try.

Ingredients: Radix Ginseng, one black-bone chicken, red dates, medlar, ginger, auricularia auricula and lily.

Seasoning: a little Shaoxing wine and a proper amount of salt.

Practice:

1, select round and cordyceps-like Radix Ginseng, and wash it for later use. Slaughtering black-bone chicken, removing hair and viscera, and rinsing blood with clear water;

2. Put the black-bone chicken in a boiling water pot;

4. Wash the purple casserole and put it on the fire. Add clean water to the black-bone chicken and bring it to a boil.

5. Remove the floating foam, add ginger, cooking wine, radix ginseng, lily, medlar and jujube, and move to low heat and stew until it is seven-cooked;

6. Add salt and monosodium glutamate, continue to simmer until soft and thorough, take out the pot, and put it into a container.

Key points of making black-bone chicken soup with radix ginseng;

1. The black-bone chicken should be rinsed with blood, and the ground ginseng should be washed, otherwise the soup will be colored;

2. You can't add water in the middle of the stew, you can't add more medlar, and the black-bone chicken should be stewed thoroughly, otherwise the soup tastes bad.

In fact, the method is simple, there is no mystery, but the effect is very good.

The above information was collected and compiled by special vegetables Development Base, Wu 'an Town, Yuncheng County.