Ginseng can be eaten in six ways. Stew: cut ginseng into 2 cm thin slices, put it in a porcelain bowl, fill it with water, seal the mouth of the bowl, and steam it in a pot for 4 to 5 hours before taking it. Chewing: It is the easiest way to take 2-3 pieces of ginseng in your mouth, which is refreshing, sweet and delicious. Grinding: Grind ginseng into fine powder and swallow it every day. The dosage depends on the individual's physique, usually from 1 g to1.5g each time. Tea making: cut ginseng into thin slices, put it in a bowl or cup, brew it with boiling water, and cover it for 5 minutes before taking it. Soak in wine: cut the whole ginseng into thin slices and put it in a bottle and soak it in 50-60 degree white wine, and take it as appropriate every day. Stewed food: ginseng is often accompanied by a certain bitterness when eaten. If ginseng is cooked with lean meat, chicken and fish, it can eliminate the bitterness and nourish the body. In addition, in the process of eating, it must be gradual, and it is not too hasty to take too much food.
Ginseng sweet dumplings ginseng sweet dumplings
Source folk party
Raw materials: ginseng powder, 5g rose honey15g cherry honey, 30g white sugar150g chicken oil, 30g flour15g glutinous rice flour, 500g.
Cooking chicken oil, filtering residue and air cooling; Stir-fry flour in a dry pan; Stir-fry and mash black sesame seeds, press rose honey and cherry honey into mud, add white sugar, sprinkle with ginseng powder and mix well to make a heart; Mix glutinous rice flour evenly, and wrap it with heart to make glutinous rice balls. When the water in the pot boils, cook the dumplings in the pot and serve.
Usage can be done early or late, and taken in moderation.
Efficacy of invigorating the middle energizer, calming the nerves and strengthening the heart. It is suitable for diarrhea due to spleen deficiency, palpitation and spontaneous sweating, fatigue and fatigue.
Ginseng and spinach dumplings
Source folk party
Raw material ginseng 5g pork lean meat 500g spinach 750g flour 300g raw ginger, onion, pepper, soy sauce, sesame oil and salt.
make
1. Clean the spinach, remove the stems and leave leaves, rub it into puree in this ladle, add a proper amount of water and stir well, wrap it with gauze and squeeze out the green vegetable juice for later use; Ginseng is ground into fine powder and sieved with 100 mesh sieve for later use.
2. Wash the pork with clear water, chop it into pieces, add salt, soy sauce, pepper and raw Jiang Mo, mix well, add appropriate amount of water and mix well to make paste, then add chopped green onion, ginseng powder and sesame oil and mix well to make stuffing.
3. Knead the flour evenly with spinach juice. If the spinach juice is not enough, add some water to knead it evenly until the surface is smooth. Then add meat to make jiaozi.
4. After the water in the pot is boiled, jiaozi can be cooked in the pot.
Usage with meals.
Efficacy: invigorating qi and nourishing spirit. It is suitable for qi deficiency, weakness of limbs, palpitation and palpitation.
Steamed ginseng chicken steamed ginseng chicken
Source "Jilin Recipe"
Raw materials: Ginseng 1 5g hen1ham10g water-borne magnolia tablets10g water-borne mushrooms15g refined salt cooking wine, monosodium glutamate, onion and ginger chicken soup.
make
1. After the hen is slaughtered, the hair piles and internal organs are removed, scalded in a boiling pot and washed with cold water; Slice ham, mushrooms, onions and ginger.
2. Boil ginseng with water, steam it in a cage for 30 minutes, and take it out for later use.
3. Put the hen in a pot, add ginseng, ham slices, magnolia slices, mushroom slices, onion slices, ginger slices, refined salt, cooking wine and monosodium glutamate, then add chicken soup (submerged chicken), put the pot in a cage and steam it over strong fire.
4. Put the steamed chicken in a big bowl, and put ginseng (chopped), ham slices, magnolia slices and mushroom slices on the chicken (except onion and ginger); Pour the soup of steamed chicken into a spoon, put it on the fire to boil, skim the foam, adjust the taste, and pour it on the chicken. Usage: Divide meals with food.
It has the functions of invigorating primordial qi, removing body fluid and calming the nerves. It is suitable for fatigue, anorexia, listlessness, forgetfulness, dizziness, headache, impotence, frequent urination, and deficiency of qi, blood and body fluid.
Shen ling Zhou Shen ling Zhou
Source: General Record of Shengji
Raw materials ginseng10g poria cocos (with black skin removed)10g japonica rice100g ginger10g salt.
make
1. decoct ginseng, poria cocos and ginger in water, remove residues and get juice.
2. Put the japonica rice into the medicinal juice and cook it as porridge. When it is ripe, add a little salt and stir it evenly.
Usage Eat on an empty stomach.
Efficacy of invigorating spleen and qi, tonifying deficiency. Suitable for virtual win and less gas; It can also treat disharmony between stomach and qi, lack of diet, and increasing weight loss.
Fried chicken slices with ginseng
Source folk party
Raw materials: fresh ginseng 1 5g, chicken breast 200g, winter bamboo shoots 25g, cucumber 25g, egg white1piece, refined salt, cooking wine, onion, ginger, coriander japonica, chicken soup, lard, sesame oil, monosodium glutamate and water bean powder.
make
1. Cut the chicken breast into pieces with a width of 1.6 cm and a thickness of 0. 16 cm; Cleaning Ginseng Radix, and cutting it into small pieces with a thickness of 0.66 cm with an oblique knife; Slice winter bamboo shoots and cucumbers; Shred onion and ginger; Cut coriander into long sections.
2. Add salt and monosodium glutamate to the chicken slices and mix well. Add egg white and water bean powder and mix well.
3. Put lard in the spoon. When it is heated to 50%, add chicken slices, cut them with iron chopsticks, remove them when cooked, and control the oil. 4. Mix the juice with salt, monosodium glutamate, chicken soup and cooking wine.
5. Put the base oil in the spoon, and when it is heated to 60%, add shredded onion, shredded ginger, bamboo shoots and ginseng slices, stir-fry, then add cucumber slices, coriander stalks and chicken slices, boil the juice, turn it over a few times, and pour in bright oil.
Usage When eating, you can eat with meals. People with colds fast.
The effect is greatly invigorated. It is suitable for qi deficiency and physical weakness.
Steamed bear's paw with ginseng antler
Ingredients: ginseng 1 5g, pilose antler1g, pawpaw1600g, pork 250g, chicken 250g, chicken soup1000g. Preparation: Put pawpaw in a pot, add chicken soup, and leave pawpaw untouched. Add appropriate amount of onion and ginger, steam in the cage for 30 minutes and take out. Rub honey on the bear's paw, fry it in 80% hot oil until golden brown, cut it into pieces and put it in a bowl. Soak ginseng in water until soft, cut it into filaments, and put it on bear's paw together with deer antler slices. Cut the pork and chicken into pieces. Heat the oil in the pot, when the oil is cooked, put the onion and ginger, fry until golden brown, put the chicken and pork pieces in the pot and stir fry for 2 minutes; Add soy sauce, cooking wine, refined salt, monosodium glutamate, pepper water and chicken soup, boil it, pour it into a bear's paw bowl, steam it in a cage and take it out. Pick up chicken, pork, onion and ginger, pour bear's paw and raw juice into the pot, simmer for 5 minutes with slow fire, then use medium fire to thicken the beans, pour oil on them, pour them into a plate, and add coriander. Eat as a snack or dish.
Function: Warming kidney, supporting yang, benefiting essence and nourishing blood. It is used to treat senility before aging and sexual hypofunction.
Stewed pork elbow with ginseng
Source "Folk Party"
Raw materials Ginseng10g pork elbow 500g cooking wine10g salt 5g monosodium glutamate 3g pepper 3g ginger 5g onion10g. make
1, moisten ginseng thoroughly, remove the reed head, wash it, and cut it into thin slices; Pat the ginger loose and cut the onion into sections.
2, pig elbow hair, wash, cut into 4 cm square pieces, beat the elbow bone, put it in the bottom of the casserole, then add the elbow meat, then add ginseng, ginger, onion, cooking wine, and add some water.
3. Bring the casserole to a boil on a strong fire and beat off the floating foam. Stew for another 55 minutes, add salt, monosodium glutamate and pepper, and stir well.
Usage: Eat with meals.
Efficacy: invigorating qi and blood. It is suitable for weak body, flaccid complexion, cold limbs, soreness and weakness of waist and knees.