Be sure to remember before stewing soup: Wulingzhi and Veratrum are not allowed to be eaten together with radishes.

Ginseng Stewed Chicken

Ingredients for replenishing vital energy: 1 chicken, 2 ginsengs, 3 jujubes, 3 chestnuts, 1 cup of glutinous rice (soaked), garlic cloves 5 ginseng stewed chicken

Cooking method: 1. Remove the fat from the chicken and wash it in cold water. Scrape off the skin of the ginseng, cut off the sprouting parts, wash and set aside. 2. Drain the glutinous rice and put it into the chicken belly. Add a ginseng. 3. Place the chicken in the pot, add water until it is fully covered, add ginseng, chestnuts, jujubes, and garlic cloves, and simmer over medium heat for about three hours. 4. Finally season with salt and pepper. Efficacy: Professor Zhang Ruicheng, a Chinese medicine practitioner, said that ginseng can replenish qi, jujube and chicken can replenish blood, and chestnuts can replenish the kidneys. Glutinous rice is warm in nature and has the effect of warming the stomach, but people with weak digestion should not eat too much.

Ginseng porridge

Warm the stomach and ward off hunger ginseng porridge

Ingredients: 1 cup of jujube, 10 cups of water, half cup of chestnuts, 2 ginseng trees, rice 1 cup, appropriate amount of wolfberry cooking method: 1. Wash the rice, soak for about an hour and set aside. Scrape off the skin of the ginseng and cut it into strips. 2. Add ten cups of water to the pot, add ginseng, chestnuts, and jujubes. Once boiling, reduce heat to low. 3. Add the rice and stir occasionally, cook over warm heat until the rice is soft and tender, add wolfberry and season with salt. Efficacy: Ginseng porridge nourishes Qi and blood. It is suitable for people with spleen deficiency, weak blood, and insufficient vitality. It has the functions of replenishing vitality and protecting the heart. You can also choose white ginseng, water ginseng or red ginseng according to your physical constitution. Generally speaking, white ginseng and water ginseng are more suitable to be eaten in summer, while red ginseng is suitable to be eaten in winter.

Ginseng Kebab

Ingredients for nourishing blood and stimulating flavor: 2 ginseng, 2 tablespoons soy sauce, 1 teaspoon salt, 1 tablespoon sugar, 200 grams beef, a little sesame oil. Cooking method: 1. Cut the beef into cubes, pat it lightly with the back of a knife, and season with soy sauce, salt, sugar and sesame oil. 2. Scrape off the skin of the ginseng and cut into thin slices. 3 Arrange the beef cubes and ginseng slices alternately on skewers, sprinkle with a little salt, and bake in the oven until cooked. Efficacy: Ginseng nourishes the heart and replenishes qi, while beef nourishes blood and iron. The more fragrant skewering method can make the sweet and bitter ginseng easier to eat. However, because it is relatively hot, people with heat syndrome should not overdose. If you don’t like beef, you can substitute chicken or pork.

Ginseng Tempura

Crispy and delicious Ingredients: 4 ginseng, 1 tablespoon salt, 4 tablespoons glutinous rice flour, 2 tablespoons cornstarch Cooking method: 1. Remove the ginseng whiskers from the ginseng Wash and cut into 6 to 7 cm long slices. 2. Dissolve the salt, soak the ginseng in the salt water for ten minutes, take it out and wait to dry. 3. Mix glutinous rice flour and cornstarch evenly, add appropriate amount of water, a little salt and salad oil to make a fried batter. 4. Heat the oil, add the ginseng dipped in the frying paste, fry until golden brown, then take it out and eat.

Korean ginseng stewed quail

Ingredients: ginseng, quail. Ingredients: lean pork, yam, wolfberry, porridge. Seasoning: salt, monosodium glutamate, ginger slices. Preparation: (1) Efficacy of medicated food: nourishing yin and blood, suitable for the elderly. The highlight is the slaughtered quail, and the lean pork meat adds umami flavor. (2) Production process: Put the processed quail, Korean ginseng, attachments, and seasonings into a stew pot, simmer over high heat, and then eat.

Korean ginseng stewed chicken

Ingredients: (for 4 people) [Chinese medicine] Korean ginseng...5g wolfberry...20 coriander...a little chicken...1 dried shiitake mushroom...4 cold water , boiling water, appropriate amount of wine... 30ml salt... 15g green onions... 2 roots of ginger... 2 slices Method: 1. Quickly wash Korean ginseng, soak in hot water overnight, take it out after it becomes soft, and reserve the ginseng juice for later use. 2. Wash the mushrooms, soak them in water, take them out after they are soft, and keep the mushroom juice in a basin for later use. 3. Lift the chicken, take out the internal organs and chicken feet, wash them with water, and wipe off the water on the chicken body.

4. The chicken wings are fixed on the back, like a pillow with your elbows bent. Put the chicken legs down and fix them on the chicken breasts. Pierce the bamboo skewers into the joints of the thighs to return the feet to their original positions. String the lower legs together with bamboo skewers and fix them to the chicken tail with thread to create a shape. 5. Put the chicken into enough hot water and pass it through the hot water to remove the dirt. 6. Put the chicken in a deep pot, add water to cover the chicken, add the green onions and ginger pieces, cook over high heat, remove the foam and make it clean. 7. Add Korean ginseng and shiitake mushrooms and cook for a while until the foam comes out. Then add wine and wolfberry seeds and cook over low heat for 1 hour. Finally, remove the ginger and green onions and add coriander and salt to taste.

Hope this helps you