Chicken soup is a very common delicacy in people's daily life. It is not only delicious and delicious, but also very nutritious. It also has many benefits for the human body, such as improving immunity. Problems, physical fitness, etc. When making chicken, people will also add fresh ginseng to cook it together. This will make the chicken soup more nutritious and more effective. Let’s introduce in detail the benefits of making chicken soup with fresh ginseng. effect.

Ginseng is mild in nature, sweet in taste, slightly bitter and slightly warm. It can greatly replenish vitality, rejuvenate the pulse and strengthen the pulse, nourish the spleen and lungs, produce fluid and quench thirst, soothe the mind and improve the intelligence.

Chicken is sweet in taste and slightly warm in nature. It can warm the heart and nourish the spleen, nourish qi and blood, nourish the kidneys and essence, and remove bad qi in the heart and soul.

Therefore, ginseng chicken soup is a good food nourishment. It has the functions of nourishing the spleen and lungs, producing body fluids and quenching thirst, calming the mind and calming the mind, tonifying qi and promoting blood. However, since various types of ginseng have different effects, you should pay attention to the selection of ginseng when making soup. Not everyone is suitable to use ginseng chicken soup for nourishment.

Method:

Ingredients: 1 black-bone chicken, appropriate amount of red dates, a little shredded egg, 3 ginseng, appropriate amount of glutinous rice, and a little wolfberry.

Seasoning: 2 tablespoons of salt, 1 teaspoon of MSG.

1. Wash the black-bone chicken after opening it; wash the red dates, ginseng, glutinous rice and wolfberry.

2. Stuff red dates, 1 ginseng root, glutinous rice, and wolfberry into the chicken belly and seal with a toothpick.

3. Add an appropriate amount of water to the pot, add the other two ginseng and black-bone chicken, bring to a boil over high heat, then simmer over low heat for about 40 minutes until all the ingredients are fragrant.

4. Add salt and MSG to taste before serving, and add a little egg shreds to the soup surface when eating.

Taboos for consuming ginseng:

1. Do not abuse ginseng

Ginseng is a qi-tonifying medicine. It is not suitable to take it casually if you do not have symptoms of qi deficiency. of. People with a strong constitution and no signs of weakness do not need to take tonics or misuse this product. If misused or used too often, it often leads to breathlessness, chest tightness and abdominal distension. Some people think that ginseng is a supplement and that eating it is always good for the body. This is a wrong idea. Whether it is red ginseng or raw sun-dried ginseng, you must take it step by step and do not take it too hastily or excessively. In addition, be sure to pay attention to seasonal changes. Generally speaking, it is better to eat when the weather is cooler in autumn and winter; while it is not suitable to eat when the weather is hot in summer.

2. Avoid drinking tea

Tea contains tannins, which are combined with ginsenosides and are not easily absorbed by people; in addition, tea contains caffeine and other substances, which can excite the central nervous system. system. We all have this life experience. After drinking strong tea, we often suffer from insomnia, irritability, etc. This is caused by excessive excitement of the central nervous system. Similarly, ginseng has a similar effect, it can enhance the excitement of the cerebral cortex. Therefore, taking ginseng and tea at the same time will greatly strengthen this effect and easily cause people to have trouble sleeping at night, irritability, headaches, etc. Especially for those patients with nervousness or neurasthenia, it is not beneficial, so avoid tea, especially strong tea, when eating ginseng.

3. Whether it is fried or stewed, avoid using hardware cooking utensils.

Hardware cooking utensils are prone to chemical reactions with medicinal materials, so do not use such cooking utensils to make ginseng. It is best to use cooking utensils such as casseroles to ensure the quality of the medicinal materials.