Practice and function of stewed chicken with ginseng;
1, the practice of ginseng chicken soup
Cook the chicken in a pot for a long time. After cooking, add pepper and salt.
Function: invigorating qi and blood, invigorating spleen and appetizing. It is used for patients who have been ill for a long time or who are tired due to deficiency of qi and blood. Ordinary people often eat it to keep fit and prolong life.
2. The practice of ginseng chicken soup
The first step is to slaughter Chai chicken, depilate its internal organs, clean it and slice it.
Step 2: Wash the ginseng, yam and red dates, slice the ginger and cut the onion into strips.
Step 3, put the pot on fire, add appropriate cold water, add chicken nuggets with black pepper, ginseng, yam, red dates, ginger, onion, rice wine and a small amount of salt, boil them with a stove fire, then cook them on slow fire until the chicken breast is cooked thoroughly, and add chicken essence and salt seasoning.
Function: Ginseng has the effect of invigorating qi and blood, jujube and chicken can replenish blood and qi, and jujube has the functions of calming the nerves, helping sleep, nourishing the spleen and stomach, and helping to reduce blood fat.
3, ginseng porcelain pot chicken practice
The first step is to cut a ginseng, a jujube and a piece of ginger into pieces, and turn on the tap water of Pleurotus ostreatus to cut off the pedicle.
The second step, 2 kg of a chicken, chopped a small piece.
Step 3, pour a small amount of oil into the wok, stir-fry it on high fire, add ginger slices and black pepper chicken pieces and stir-fry until it is broken.
Step 4, put the fried chicken nuggets with black pepper into a porcelain pot, pour the water that will soon cover the chicken breast, put the ginseng, jujube and Pleurotus ostreatus into it, cover it, pour appropriate water into the pressure cooker, distribute the support frame or steamer, put the porcelain pot into the pressure cooker, cover it, slow fire after burning the SAIC motor, and after stewing for 30 minutes, open the cover to release steam, and add appropriate amount of salt, monosodium glutamate and white pepper seasoning.
Functions: deficiency, food stagnation, fatigue, nausea and vomiting, defecation and diarrhea, cough due to deficiency, night sweats and sudden loss, fright, memory loss, dizziness and headache, impotence, frequent urination and urgency, thirst quenching, female menstrual bleeding, children's slow fright and chronic deficiency, and all the symptoms of insufficient blood, gas and body fluid.
Classification of ginseng:
1 Red Ginseng is made of high-quality fresh ginseng, which is washed, boiled and air-dried. The pressed red ginseng is made of high-quality red ginseng, which has undergone plastic surgery and softening, and is restrained by a specially made grinding tool. Red ginseng and pressed red ginseng are easy to be cooked at high temperature during production and processing, so that hydrolase, pepsin, maltase and so on in ginseng roots are transformed due to heat, which not only avoids the hydrolysis reaction of ginsenoside, but also prevents the saccharification of pepsin hydrolysis reaction in ginseng roots, which is beneficial to the maintenance of nutrient elements.
2. Sun-dried ginseng is made from fresh ginseng, washed and dried at 40 ~ 50℃. All-beard sun-dried ginseng is made from fresh ginseng, washed and dried or dried at 40 ~ 50℃. Sun-dried ginseng and all-beard sun-dried ginseng are easy to lose water during production and processing, which inhibits the activity of hydrolysis enzyme under dry and manic conditions, avoids the hydrolysis reaction of ginsenoside, and ensures that nutrient elements will not be damaged; Ginseng loses water, so it is not easy to be infected with microbial strains such as mold in the case of dryness and rashness, so as to avoid mildew.
3. Specific ginseng, also known as dry frozen ginseng, is a dry ginseng that is solved according to ultra-low temperature freezing technology. It is produced and processed by cold storage and freeze drying. The basic principle of its production and processing is that fresh ginseng is frozen at ultra-low temperature, and the basic principle of changing the ice state into vapor state immediately is used to make the small water of ginseng roots slip to achieve the purpose of dryness. In the whole lifting process, the temperature of ginseng roots is kept below 0℃, so it has no destructive effect on substances that are not resistant to high temperature, such as enzymes, proteins, nucleotides, etc., and achieves the purpose of fully preserving the reasonable nutritional elements and biological activities of ginseng. After drying, it can remove 95%-99% of water, which is beneficial to long-term storage without insects, and can maintain the appearance of fresh ginseng. Specific ginseng is a newly developed and designed ginseng commodity in recent years.
How to eat ginseng:
1, stew. Cut the ginseng into 2cm pieces, put it in a tea bowl, fill it with oil and water, seal the bowl button, put it in a pot and steam it for 4~5 hours before taking it.
2. Chew. It is a very simple way to take 2~3 piece of ginseng in your mouth and chew it, so as to promote fluid production, quench thirst and refresh your mind.
3. Grinding into powder. Grind Radix Ginseng into fine powder and swallow it daily. The dosage depends on my physical fitness, generally ~1.5g each time.
4. Make tea. Cut the ginseng into pieces, put it in a bowl or cup, brew it with boiling water, and cover it for 5 days before taking it.
5, soak in medicinal wine. The whole ginseng can be cut into pieces and put into bottles, soaked in pure grain and wine with 50~60 degrees, and taken every day.
6. Cook food. Ginseng is often accompanied by a certain bitter taste when taken. If ginseng is cooked and stewed with lean pork, chicks and fish, it can remove the bitter taste, nourish health and strengthen the body.
The efficacy of ginseng:
1, improve the immune function of the body
Ginsenoside and ginseng polysaccharide in ginseng are specific components for regulating human immune function, especially ginseng polysaccharide, which is the acid-base sugar content of high molecular material purified from ginseng and is an immune enhancer, while chicken breast is also high in nutrients, with unsaturated fatty acids, proteins, vitamins and other nutrients, which has a key effect on the body. Proper use of ginseng stewed chicken can reasonably improve the immune ability of the body and enhance the ability to work against diseases.
2, blood and qi
Ginseng has the functions of invigorating qi and blood, nourishing blood and enriching blood, and should be used to recuperate the syndrome of deficiency of qi and blood, which is caused by deficiency of blood for a long time. Chicken breast contains a certain amount of iron, which has a very good effect of enriching blood and invigorating qi. Therefore, taking ginseng stewed chicken can have the effect of enriching blood and invigorating qi, and is suitable for nourishing qi and body fluid, bickering, thirst, spleen deficiency and dampness, eating less loose stool, fatigue and drowsiness.
3, puzzle class soothe the nerves and help sleep
Ginseng enters the heart meridian, which has the effects of tranquilizing the mind, helping sleep and nourishing the floating heart. Chicken breast contains carbohydrates, proteins and various minerals, which can nourish and maintain health, recuperate physical fatigue, anemia and other diseases. Taking ginseng stewed chicken often can soothe the mind, help sleep and improve intelligence, and is suitable for palpitation, insomnia, dreaminess, hypomnesia, weak floating heart, palpitation and shortness of breath.
4, delay aging
Ginseng contains antioxidant substances such as ginseng polyacetylene compound, ginsenoside, and ginseng diol ginsenoside, all of which have the effect of anti-lipid peroxidation, which has a very significant effect of delaying aging. In addition, it has a very good effect of recuperating nerve, endocrine, immune function and substance metabolism, and it has a more significant effect of delaying aging when eaten with chicken breast.