Practice and efficacy of ginseng stewed chicken;
1, ginseng chicken soup practice
Stew the chicken in the pot for a long time, and add pepper and salt to eat after cooking.
Efficacy: greatly replenish vitality, strengthen spleen and nourish stomach. Used for people with long illness or physical weakness. Regular eating by ordinary people can strengthen the body and prolong life.
2. The practice of ginseng chicken soup
The first step is to slaughter the old hen, unhairing, eviscerating, washing and cutting into pieces.
Step 2: Wash ginseng, yam and jujube, slice ginger and cut onion.
Step 3, put the pot on the fire, add a proper amount of water, add chicken nuggets, ginseng, yam, jujube, ginger, onion, cooking wine and a little refined salt, boil it with strong fire, then cook it with slow fire until the chicken is cooked, and add monosodium glutamate and refined salt to taste.
Efficacy: Ginseng can tonify qi, jujube and chicken can tonify blood, jujube can soothe the nerves, tonify the spleen and stomach, and help reduce blood fat.
3. The practice of steaming chicken with ginseng
Step 1: Slice a ginseng, a handful of red dates and a large piece of ginger, and cut off the stems of mushrooms with clear water.
The second step is to chop a chicken weighing about 2 kg into small pieces.
Step 3: Pour a little oil into the wok, stir-fry over high fire, add ginger slices and chicken pieces and stir-fry until it is broken.
Step 4, put the fried chicken pieces into a steamer, pour the water that just covered the chicken, add ginseng, red dates and mushrooms, cover, pour a proper amount of water into the pressure cooker, put down the bracket or steamer, put the steamer into the pressure cooker, cover the lid, turn off the fire after the fire, let it stew for 30 minutes, open the lid to release steam, add a proper amount of salt, chicken essence and pepper to taste, and then
Efficacy: fatigue, anorexia, lassitude, nausea, vomiting, loose stool, cough and asthma, spontaneous sweating, fright, forgetfulness, dizziness, headache, impotence, frequent urination, thirst quenching, metrorrhagia, metrorrhagia, children's chronic illness, and deficiency of qi, blood and body fluid.
Classification of ginseng:
1. Red ginseng is made from high-quality fresh ginseng by scrubbing, cooking and drying. Molded red ginseng is made from high-quality red ginseng by shaping, softening and pressing with a special mold. Red ginseng and molded red ginseng are cooked at high temperature during processing, so that hydrolase, amylase and maltase in ginseng root are denatured by heat, which not only prevents the hydrolysis reaction of ginsenoside, but also prevents the hydrolysis and saccharification of amylase in ginseng root, which is beneficial to the maintenance of nutritional components.
2. Sun-dried ginseng is made from fresh ginseng by scrubbing and drying at 40 ~ 50℃. Sun-dried ginseng is made of fresh ginseng, which is washed and sun-dried or dried at 40 ~ 50℃. During the processing of dried ginseng and all-beard dried ginseng, the activity of hydrolase is inhibited under dry conditions to prevent the hydrolysis of ginsenoside without loss of nutrients; Ginseng loses moisture, and in dry state, it is not easy to be infected by microorganisms such as mold to prevent mildew.
3. Active ginseng, also known as freeze-dried ginseng, is dried by low-temperature freezing technology and processed by freezing and low-temperature drying. The processing principle is to freeze fresh ginseng at low temperature, and use the sublimation principle of directly changing the ice state into the gas state to make the small water of ginseng roots come out to achieve the purpose of drying. In the process of sublimation, the temperature of ginseng root is kept below 0℃, so it has no destructive effect on heat-labile substances such as enzymes, protein and nucleic acids, and achieves the purpose of fully retaining the effective nutritional components and biological activities of ginseng. After drying, 95%-99% of water can be removed, which is beneficial to long-term storage without being eaten by insects and can keep the appearance of fresh ginseng unchanged. Active ginseng is a newly developed ginseng product in recent years.
How to eat ginseng:
1, stew. Cut ginseng into 2cm slices, put it in a porcelain bowl, fill it with water, seal the bowl, put it in a pot and steam it for 4~5 hours before taking it.
Step 2 chew. Chewing 2~3 pieces of ginseng in your mouth is the simplest way to take it. It is refreshing, sweet and delicious.
Step 3 grind. Grind ginseng into fine powder and swallow it every day. The dosage depends on the individual's physique. Generally, it is ~ 1.5g every time.
4. make tea. Slice ginseng, put it in a bowl or cup, brew it with boiling water, cover it for 5 minutes and take it.
5, soaking wine. Sliced whole ginseng can be put into bottles, soaked in 50-60% Chinese liquor, and taken daily according to the situation.
6. stew Ginseng is often accompanied by a certain bitterness when eaten. If ginseng is cooked with lean meat, chicken and fish, it can eliminate bitterness and nourish the body.
The efficacy of ginseng:
1, enhancing human immune function
Ginsenosides and ginsenosides in ginseng are active ingredients for regulating human immune function, especially ginsenosides, which are high molecular acidic polysaccharides purified from ginseng and are immune enhancers. Chicken also has high nutritional value, containing phospholipids, protein, vitamins and other nutrients, which plays an important role in human growth and development. Proper consumption of ginseng stewed chicken can effectively enhance the body's immunity and improve the disease resistance.
2, invigorating qi and nourishing blood
Ginseng has the functions of invigorating qi, nourishing blood and promoting blood production, and is suitable for regulating physical weakness caused by deficiency of both qi and blood, and qi deficiency can not promote blood production. Chicken contains enough iron and has a good blood-enriching effect. Therefore, eating stewed chicken with ginseng can play a role in invigorating qi and nourishing blood, and is suitable for regulating qi and body fluid injury, thirst, body heat and thirst, weak temper, eating less loose stool, and fatigue.
3, puzzle and soothe the nerves
Ginseng enters the heart meridian, which has the functions of improving intelligence, calming nerves and invigorating heart qi. Chicken is rich in amino acids, protein and various minerals, which can nourish the body and regulate symptoms such as weakness and anemia. Regular consumption of ginseng stewed chicken can soothe the nerves and increase intelligence, and is suitable for palpitation, insomnia, dreaminess, forgetfulness, weak heart, chest tightness and shortness of breath.
4. Anti-aging
Ginseng contains antioxidant substances such as ginseng polyacetylene compound, ginsenoside and panaxadiol saponin. These substances have anti-lipid peroxidation effect, have extremely obvious anti-aging function, and have good conditioning effect on nerve, endocrine, immune function and substance metabolism, and the anti-aging effect is more obvious when eaten with chicken.