Red ginseng is a kind of cooked product made from fresh ginseng through moistening, cleaning, sorting, steaming, drying, drying and concocting, so it also has some characteristics that ginseng does not have in its efficacy, such as fire and strength. Although red ginseng is also a warm tonic type of traditional Chinese medicine, it is more on the hot side, which will make some users have the risk of catching fire.

So, if you don't want to have the problem of fire when consuming red ginseng, what should you do? The best solution is to pair with cool or cold medicines, such as maitake, schizandra, Zhimu, mudanpi, etc. These cold or cool medicines can restrain the warm and hot nature of red ginseng to avoid catching fire. At the same time, if we can avoid spicy and stimulating food, eat more fresh vegetables and fruits and drink more water, we can also effectively avoid fire. For example, when making soup put some cold ingredients can be.

There are many ways to take red ginseng, and the simpler ones are chewing, tea, porridge, powder, etc. These methods are commonly used to take red ginseng, but because red ginseng tastes sweet and bitter, some people may not like it directly, so you can take it in soup, which can reduce the bitterness and astringency of the taste of red ginseng. The most common recipe for red ginseng in soup is red ginseng stewed with pigeon.

The specific method of pigeon stew with red ginseng is to prepare a pigeon, blanch it and put it into the stewing pot, add 5 grams of red ginseng, and the right amount of red dates and water, and then stew it for 2 hours, and when the pigeon is ripe, add salt for seasoning. Because the dates, red ginseng and pigeon are flat complementary ingredients, the three together into a nourishing soup, not only the stomach and spleen, but also tranquilize the spirit of the blood, is a very good nourishing diet, if you do not like to eat pigeon meat can also be replaced with chicken, it is also possible.