Practice and function of ginseng stewed chicken;
1 the practice of ginseng chicken soup
Cook the chicken in the pot for a long time. After cooking, add pepper and salt.
Function: tonify qi and blood, strengthen spleen and stimulate appetite. It is used for patients who have been ill for a long time or are tired due to deficiency of qi and blood. Ordinary people often eat it to keep fit and prolong life.
2. The practice of ginseng chicken soup
The first step is to slaughter Chai chicken, gut it, clean it and slice it.
Step 2: Wash ginseng, yam and red dates, slice ginger and cut onion into strips.
Step 3, put the pot on the fire, add appropriate cold water, add chicken pieces containing black pepper, ginseng, yam, red dates, ginger, onion, rice wine and a little salt, boil with a stove fire, then cook with slow fire until the chicken breast is cooked, and add chicken essence and salt to taste.
Function: Ginseng can tonify qi and blood, jujube and chicken can tonify blood and qi, and jujube can soothe the nerves, help sleep, nourish the spleen and stomach and help reduce blood fat.
3, ginseng porcelain chicken practice
The first step is to cut a ginseng, a jujube and a piece of ginger into pieces, turn on the tap water of Pleurotus ostreatus and cut off the pedicle.
Step 2: 2 Jin a chicken, chop a small piece.
Step 3, pour a small amount of oil into the wok, stir fry over high fire, add ginger slices and black pepper chicken pieces and stir fry until it is broken.
Step 4, put the fried chicken nuggets with black pepper into a porcelain pot, pour in the water that will not pass the chicken breast, put ginseng, jujube and Pleurotus ostreatus into it, cover it, pour an appropriate amount of water into the pressure cooker, distribute the support frame or steamer, put the porcelain pot into the pressure cooker, cover it, burn the SAIC motor and simmer slowly for 30 minutes, then open the cover to release steam, and add an appropriate amount of salt, monosodium glutamate and white pepper to taste.
Function: asthenia, food stagnation, fatigue, nausea and vomiting, diarrhea, cough due to fatigue, sudden loss of night sweats, fright, memory loss, dizziness and headache, impotence, frequent urination and urgency, diabetes, female menstrual bleeding, chronic convulsion in children, and deficiency of qi, blood and body fluid.
Classification of ginseng:
1. Red ginseng is made of high-quality fresh ginseng, which is washed, boiled and air-dried. The pressed red ginseng is made of high-quality red ginseng after shaping and softening, and is restrained by a special grinding tool. Red ginseng and pressed red ginseng are easy to be cooked at high temperature in the production and processing process, so that hydrolase, pepsin, maltase and the like in ginseng roots are transformed by heat, which not only avoids the hydrolysis reaction of ginsenoside, but also prevents the saccharification of pepsin hydrolysis reaction in ginseng roots, which is beneficial to the maintenance of nutrient elements.
2. Sun-dried ginseng is made from fresh ginseng, washed and dried at 40 ~ 50℃. All-beard sun-dried ginseng is made from fresh ginseng by washing, drying or drying at 40 ~ 50℃. Sun-dried ginseng and all-beard sun-dried ginseng are easy to lose water during production and processing, which inhibits the activity of hydrolase under dry and dry conditions, avoids the hydrolysis reaction of ginsenoside, and ensures that nutrient elements will not be destroyed; Ginseng loses water, so it is not easy to be infected with microbial strains such as mold under dry and hasty conditions to avoid mildew.
3. Specific ginseng, also known as dry frozen ginseng, is a dry ginseng solved according to ultra-low temperature freezing technology. It is produced and processed by refrigeration and freeze-drying. The basic principle of its production and processing is to freeze fresh ginseng at ultra-low temperature, and use the basic principle that the ice state immediately changes into vapor state to make the small water at the root of ginseng slide down to achieve the purpose of drying. During the whole lifting process, the temperature of ginseng roots is kept below 0℃, so it has no damage to enzymes, protein, nucleotides and other substances that are not heat-resistant. To achieve the purpose of fully retaining the reasonable nutritional components and biological activities of ginseng. After drying, 95%-99% of water can be removed, which is beneficial to long-term storage without insects and can maintain the appearance of fresh ginseng. Ginseng, a specific medicine, is a newly developed and designed ginseng commodity in recent years.
How to eat ginseng:
1, stew Cut ginseng into 2cm pieces, put it in a tea bowl, fill it with oil and water, seal the bowl button, and steam it in a pot for 4-5h before taking it.
Step 2 chew. Chewing 2~3 pieces of ginseng in your mouth is a very simple method, which can quench thirst and refresh your mind.
3. Grinding into powder. Grind ginseng into fine powder and swallow it daily. The dosage depends on my physique, generally ~ 1.5g each time.
4. make tea. Cut ginseng into pieces, put it in a bowl or cup, brew it with boiling water, and cover it for 5 days before taking it.
5. Soak in medicated wine. The whole ginseng can be sliced and put into bottles, soaked in pure grain and wine with 50~60 degrees, and taken every day.
6. Cook food. Ginseng is often accompanied by a certain bitterness when taken. If people are involved in cooking and stewing lean pork, chicken and fish together, it can remove bitterness, nourish health and strengthen the body.
The efficacy of ginseng:
1, improve the immune function of the body.
Ginsenoside and ginseng polysaccharide in ginseng are specific components for regulating human immune function, especially ginseng polysaccharide, which is the acid-base sugar content of high molecular substance purified from ginseng, and is an immune enhancer. Chicken breast is also high in nutritional components, with unsaturated fatty acids, protein, vitamins and other nutritional components, and plays a key role in the body. Proper use of ginseng stewed chicken can reasonably improve the immune ability of the body and enhance the ability to fight diseases.
2. Qi and blood
Ginseng has the functions of invigorating qi and blood, nourishing blood and enriching blood, and should be used to regulate the syndrome of deficiency of qi and blood caused by blood deficiency for a long time. Chicken breast contains a certain amount of iron, which has a very good effect of enriching blood and invigorating qi. Therefore, taking ginseng stewed chicken can play the role of nourishing blood and invigorating qi, and is suitable for benefiting qi and promoting fluid production, mouth and tongue promoting fluid production, thirst, spleen deficiency and dampness, eating less loose stool, fatigue and drowsiness.
3, puzzle class soothe the nerves and help sleep
Ginseng entering the heart meridian has the effects of calming the nerves, helping sleep, nourishing the heart and floating the heart. Chicken breast contains carbohydrates, protein and various minerals, which can nourish and maintain health, and regulate physical fatigue, anemia and other diseases. Taking ginseng stewed chicken regularly can soothe the nerves, help sleep and improve intelligence, and is suitable for palpitation, insomnia, dreaminess, memory loss, palpitation and shortness of breath.
4, delay aging
Ginseng contains antioxidant substances such as ginseng polyacetylene compounds, ginsenoside, panaxadiol saponin, etc., all of which have the effect of anti-lipid peroxidation and have a very significant effect of delaying aging. In addition, it has a very good function of regulating nerve, endocrine, immune function and substance metabolism, and when it is eaten with chicken breast, it has a more significant effect of delaying aging.