Question 1: How to eat ginseng vegetables. The tender stems and leaves of ginseng vegetables are crisp, tender, smooth and delicious. They can be fried or made into soups. The fleshy roots can be eaten cold, stewed with meat, and used as medicine or food. (1) Shredded ginger and ginseng vegetables in oyster sauce: Boil 250 grams of ginseng vegetables in boiling water for 3 minutes, add cold water, add shredded ginger and ginseng vegetables to the pan and stir-fry for half a minute, then add oyster sauce and season. (2) Ginseng with minced ginger and garlic: Blanch the tender stems and leaves of ginseng in boiling water for a while, then add cold water to the pan, add minced garlic and ginger, then add the ginseng and stir-fry, seasoning. (3) Ginseng and Vegetable Pork Ribs Soup: After the pork ribs are cooked, add ginseng vegetables and season. (4) Cold ginseng and vegetable roots: Remove the surface of the fleshy roots and tear them into shreds. Add a little vinegar, white sugar, sesame seeds, salt and chili shreds according to personal taste, mix well, and season. (5) Stewed pork ribs with ginseng and vegetable roots: add an appropriate amount of wolfberry to the meaty roots and pork ribs, add water to stew until cooked, and season. Nutritional and health care effects: It has the effect of clearing away heat and detoxifying, and has certain curative effects on Qi deficiency, spleen deficiency and diarrhea, dryness of the lungs, cough, neurasthenia, etc. (6) Ingredients for stir-fried ginseng vegetables with ginger slices: 300 grams of ginseng vegetables, 30 grams of wolfberry, 20 grams of young ginger, 2 tablespoons of salad oil, 1/2 teaspoon of salt, 1/4 teaspoon of chicken powder, 1 tablespoon of rice wine Method : 1. Wash and drain the ginseng vegetables, pick off the leaves and tender stems and set aside. 2. Soak the wolfberry in cold water for about 10 minutes, then take it out; wash the young ginger, drain and slice it for later use;. 3. Heat a pan, pour in salad oil and heat, add the ginger slices from step 2 and saute until fragrant, first add the ginseng vegetables from step 1 and stir-fry over high heat for a few times, then add the wolfberry and all the seasonings from step 2 and stir-fry Just until it tastes good.

Question 2: How to eat Talinum trianglare (Jacy.) Willd. is a perennial herbaceous plant of the genus Talinum trianglare of the Purslane family. Its original name is Talinum ginseng, and it is commonly known as Talinum trianglare and Talinum ginseng. , Philippine spinach, jade ginseng, flying ginseng, etc. The tender stems and leaves or underground swollen fleshy roots are harvested for consumption. The stems and leaves are soft and juicy, with a delicate texture. Ginseng is native to central tropical America and is distributed in West Africa, tropical South America and Southeast Asia. It is mostly wild in southern my country and grows behind the eaves of village houses. It is also commonly seen growing on roofs. The groups are generally neat and cultivated. It is easy to domesticate and is currently produced and cultivated in Guangzhou. Ginseng vegetables are rich in protein, fat, calcium, vitamins and other nutrients. Each 100 grams of edible part contains 1.56 grams of protein, 0.18 grams of fat, 0.06 grams of total acid, 0.66 grams of crude fiber, 6.2 grams of dry matter, 0.44 grams of reducing sugar, Vitamin C 11.6 grams, total amino acid content 1.33 grams, iron 28.4 mg, calcium 57.17 mg, zinc 3.19 mg. Ginseng vegetables can be used as medicine and food, and can assist in the treatment of qi and fatigue, spontaneous sweating due to physical weakness, spleen deficiency and diarrhea, dryness of the lungs and cough, and sparse milk. . How to eat: The tender stems and leaves of ginseng are crisp, tender, smooth and delicious, and can be fried or made into soup. The fleshy roots can be eaten cold, stewed with meat, and used as medicine or food. (1) Shredded ginger and ginseng vegetables in oyster sauce: Boil 250 grams of ginseng vegetables in boiling water for 3 minutes, add cold water, add shredded ginger and ginseng vegetables to the pan and stir-fry for half a minute, then add oyster sauce and season. (2) Ginseng with minced ginger and garlic: Blanch the tender stems and leaves of ginseng in boiling water for a while, then add cold water to the pan, add minced garlic and shredded ginger, then add the ginseng and stir-fry, seasoning. (3) Ginseng and Vegetable Pork Ribs Soup: After the pork ribs are cooked, add ginseng vegetables and season. (4) Cold ginseng and vegetable roots: Remove the fleshy roots and tear them into shreds. Add a little vinegar, white sugar, sesame seeds, salt and chili shreds according to personal taste, mix well, and season. (5) Stewed pork ribs with ginseng and vegetable roots: add an appropriate amount of wolfberry to the meaty roots and pork ribs, add water to stew until cooked, and season. Nutritional and health care effects: It has the effect of clearing away heat and detoxifying, and has certain curative effects on qi deficiency, spleen deficiency and diarrhea, dryness and cough, neurasthenia, etc.

Question 3: What should I do if the ginseng vegetables are frozen to death? Replant other crops.

Question 4: Basic introduction to ginseng dish Scientific name: Ginseng dish English name: Talinum trianglare (Jacy.) Willd. Original name: Native ginseng, commonly known as Korean ginseng, native ginseng, Philippine spinach, jade ginseng, Flying ginseng, false ginseng, etc. Alias: East Asia is a perennial herbaceous plant. It is harvested from the tender stems and leaves or the underground swollen fleshy roots for consumption. The stems and leaves are soft and juicy, with a delicate texture.

Question 5: Introduction to ginseng vegetables. Ginseng vegetables can be cultivated in the courtyard and can be both ornamental and edible. Its main edible parts are tender stems and leaves or underground enlarged fleshy roots, with tender stems being more common.

Question 6: Why is no one eating ginseng vegetables? I haven’t tried it before. Does it taste good? Is it ginseng leaves?

Question 7: How to eat ginseng to get the highest nutritional value? Hello! The utilization of the nutritional value of ginseng depends on the scientific application of the eater. In addition to proper consumption methods, attention should also be paid to food compatibility, taboos, storage and storage, etc. Only in this way can the effects of ginseng be fully exerted and used more effectively. use.

1. There are many ways to consume ginseng. The commonly used methods are as follows:

(1) Stew and take it. Cut the ginseng into 2cm slices, put it into a porcelain bowl, fill it with water, seal the mouth of the bowl, place it in a pot and steam and stew for 4 to 5 hours before taking it.

(2) Chewing food. Take 2 to 3 pieces of ginseng in your mouth and chew it carefully. It is refreshing, sweet and delicious. It is the easiest way to take it.

(3) Grinding. Grind ginseng into fine powder and swallow it every day. The dosage depends on the individual's constitution, usually 1~1.5 grams each time.

(4) Make tea. Cut the ginseng into thin slices, put it in a bowl or cup, brew it with boiling water, cover it for 5 minutes and then take it.

(5) Soaking wine. Cut the whole ginseng into thin slices, put it in a bottle, soak it in 50 to 60 degree white wine, and take it carefully every day.

(6) Stewed food. Ginseng is often accompanied by a certain bitter taste when eaten. If ginseng is stewed with lean meat, chicken, fish, etc., the bitter taste can be eliminated and the body can be nourished and strengthened.

2. How to use ginseng to make medicinal diet:

1. Rolled ginseng

Ingredients: 1 water ginseng, 1 cucumber, 2 pieces of purple cabbage, 3 dates, 2 chestnuts, 5 pine nuts, appropriate amount of honey water or sugar water, 1 small spoon of ginseng essence, 1 tablespoon of honey.

Cooking method: First cut the ginseng and cucumber into thin slices and soak them in honey or sugar water to moisten them. Cut the remaining ginseng, purple cabbage, dates, chestnuts, pine nuts, etc. into shreds and set aside. Then, mix honey, ginseng essence and freshly cut shreds to make a filling, and wrap it in ginseng and cucumber slices soaked in honey or sugar water.

2. Pan-fried ginseng eel

Ingredients: 2 eels, 2 cups of water, 1/4 cup of soy sauce, 2 tablespoons of sake (cooking wine), 2 tablespoons of white sugar, apple Half, half onion, 2 green peppers, 1 clove of ginger, 20 grams of ginseng root.

Cooking method: Cut off the head of the eel, remove the bones, and then cut the body into slices of 5 to 6 cm in length and set aside. Take out a large pot, pour a little water, put the eel bones into it, and simmer together with onions, green onions, apples, green peppers, ginger, soy sauce, sake, etc. After about half an hour, add the ginseng roots and continue to simmer until the soup is thickened and reduced to half. Use it as a sauce. Finally, place the eel on a baking sheet, coat with the sauce and grill over low heat until done.

3. Stir-fried shrimp with ginseng

Ingredients: 2 ginseng, 4 prawns, 1/4 onion, 1/4 large pepper, 1/3 yellow pepper , 1 tablespoon of salad oil, 1.5 tablespoons of soy sauce, 1/2 tablespoon of sugar syrup, and a little salt.

Cooking method: Wash and shred the ginseng, wash the prawns in salt water, and cut onions and peppers into pieces. Then put the wok on the fire. After the water in the pot boils, add salad oil, add onions and peppers and fry slightly, then add ginseng, soy sauce, sugar and prawns and fry until cooked. Prawns are rich in nutrients, and fried shrimps with ginseng are a nutritious meal that the whole family can enjoy.

4. Ginseng and Fresh Mushroom Soup

Ingredients: 2 water ginseng, 3 each of fresh mushrooms, mushrooms, shiitake mushrooms and flowered mushrooms, a little wolfberry, a few jujubes, 500 water grams, 1 tablespoon of sesame oil, 2 tablespoons of starch water, a little salt, appropriate amount of chicken soup.

Cooking method: Wash the water ginseng and set aside. Put sesame oil in the wok. After slightly heating, add water ginseng, fresh mushrooms, mushrooms, shiitake mushrooms, hawagon mushrooms, etc. and stir-fry lightly. Then pour in the chicken soup, add wolfberry and jujube, cook over high heat, then add a little starch water and refined salt to taste.

5. Ginseng Chicken Soup

Ingredients: 1 young chicken, 1 ginseng, 2 dates, 3 cloves of garlic, 1 large each of glutinous rice, millet, and peeled sesame. spoon, half a clove of ginger, appropriate amount of water.

Cooking method: Wash the water ginseng, dates, garlic, ginger, corn, peeled sesame, etc. and put them in the belly of the young chicken. When filled, tie them up with a rope. Then put the young chicken into the pot, pour in water until all the ingredients are soaked, and cook over high heat. After boiling, remove the foam and continue cooking until the young chicken and the ingredients inside are cooked. Finally, put the chicken and soup together in an earthenware pot, and sprinkle salt and pepper evenly. Note that ingredients such as ginseng and garlic must be put into the belly of the young chicken for cooking, because only in this way can the aroma penetrate into the chicken.

6. Bamboo tube ginseng and matsutake soup ingredients: 2 water ginseng, 5 matsutake mushrooms, 3 green stems, 1 piece of chicken fat, 4 cups of water, 1 tablespoon of sesame oil, 2 tablespoons of starch water , fine... >>

Question 8: How to stir-fry ginseng vegetables without discoloration? The most taboo thing about stir-frying green vegetables is to stir-fry them slowly over low heat. Stir-frying them over high heat will not only prevent discoloration, but will also cause the loss of nutrients. Less, the fried vegetables don’t have that much water! Delicious and healthy!

If the fire at home is low, you can also blanch it in boiling water first, add some salt, and then fry it in oil. It will be more green!

You can also add some rice wine to keep it from changing color!

Question 9: The nutritional value of ginseng vegetables. Ginseng vegetables are rich in protein, fat, calcium, vitamins and other nutrients. Each 100 grams of edible part contains 1.56 grams of protein, 0.18 grams of fat, and 0.06 grams of total acid. 0.66 grams of crude fiber, 6.2 grams of dry matter, 0.44 grams of reducing sugar, 11.6 grams of vitamin C, 1.33 grams of total amino acids, 28.4 mg of iron, 57.17 mg of calcium, and 3.19 mg of zinc.

Ginseng vegetables can be used as medicine and food, and can assist in the treatment of qi and fatigue, spontaneous sweating due to physical weakness, spleen deficiency and diarrhea, dryness of the lungs and cough, and sparse milk. .

Question 10: Benefits of drinking ginseng and vegetable roots in tea 1. Ginseng and vegetable roots have the effects of replenishing qi, moistening the lungs and promoting body fluids, promoting lactation, and reducing swelling and pain. It can be used for qi deficiency, fatigue, dryness of the lungs, cough, and body Adjuvant treatment for asthenia.

2. Ginseng vegetables can be fried, made into soups, and cooked in hot pots. The fleshy roots can also be eaten cold or stewed with meat.

3. The stems and leaves of ginseng vegetables contain protein, amino acids, vitamin C, calcium, iron and zinc.