Red ginseng is ginseng processed, ginseng after steaming the dried root. It is harvested in the fall, washed, steamed and dried, and is red ginseng. How to eat red ginseng (a) Stewing: red ginseng or dried ginseng is often accompanied by a certain bitter taste when consumed, if the ginseng and lean pork, chicken, fish, etc. are cooked together, it can eliminate the bitter taste, nourish and strengthen the body. (Recommended method) (b) Steaming: cut red ginseng into 2cm slices, put it into a ceramic bowl, fill it with water, seal the mouth of the bowl tightly, place it in a pot and steam it for 30 minutes or so (you can steam it for a longer period of time) to take it. (Trouble) (C) tea: the red ginseng or dried ginseng cut into thin slices, placed in a bowl or cup, brewed with boiling water, smothered cover 5 minutes to take. (D) congee: cut red ginseng into thin slices, breakfast porridge, put a little tonic (E) chewing; red ginseng cut into thin slices, take 2 to 3 slices of ginseng contained in the mouth to chew, the body and mind, sweet and cool and delicious, is the simplest way to take. (F) Grinding; grind ginseng into fine powder, swallowed every day, the dosage depends on individual constitution, generally 1 ~ 1.5 grams each time. (A bit troublesome) (7) soak in wine; the whole ginseng can be cut into thin slices and bottled in 50-60 degrees of white wine, and then take it daily. (Red ginseng is best not soaked in wine.) Finally, remind you not to eat with radish, because ginseng replenishes qi and radish drains qi, which reduces the efficacy of quinoa. If you are taking Chinese medicine with quinoa, you should also eat separately, because ginseng and quinoa is eighteen against the content.