Length Lucidas Toots. Also known as Rehmannia glutinosa, a perennial herb of Labiatae, has a history of one hundred years and is a unique plant resource in Yuncheng, Shandong Province, the hometown of water margin. Glehnia littoralis is full of treasures. In spring and summer, Glehnia littoralis can pick tender stems and leaves, make cold salad, stir-fry and make soup. Mainly eat white, crisp and tender ring-shaped fleshy ginseng excavated after late autumn. The root and rhizome of codonopsis pilosula are as white as jade, and the food is crisp and tender. It can be fried, boiled, made into soup, pickled, soaked in vinegar, preserved and made into pickles. In particular, the crispy fried Codonopsis pilosula has a unique flavor and an unparalleled crisp fragrance. It is a must, and it tastes fragrant. Different from ordinary fried food, this dish is unique in that it will not get angry, but will get rid of it. Has the effects of refreshing brain, stimulating appetite, promoting digestion, tonifying liver and kidney deficiency, and strengthening waist and knees. According to authoritative data such as Dictionary of Chinese Herbal Medicine, Scrophularia root contains a variety of medicinal components, and its stems and leaves are called precious Chinese herbal medicines after drying. The whole plant can extract volatile oil and tannin. The whole herb has the functions of promoting blood circulation, inducing diuresis, dredging menstruation, strengthening yang, moistening dryness, regulating blood lipid, dredging nine orifices, benefiting joints and nourishing qi and blood, and is mainly used for treating abdominal pain, edema, postpartum blood stasis, traumatic injury and other diseases. "Chinese Materia Medica" introduces in detail that ginseng can not only be eaten as a vegetable, but also be used as medicine after drying, and its function is equivalent to that of Cordyceps sinensis. Modern medical research shows that Radix Scrophulariae contains more than 20 kinds of trace elements, 18 kinds of amino acids, phenols, sugars and other nutrients needed by human body. Regular consumption of ginseng has the special effect of inhibiting the spread of cancer cells and losing weight, so it enjoys the reputation of "vegetable treasure".
Radix Rehmanniae has good taste and rich nutrition. The health care function is obvious, but due to the limited planting area in China, the market investment is small. Many places have not been popularized. At present, most of them are cooked food in restaurants or some snacks about ginseng. As for freshly ground ginseng, I don't know how to eat it. At present, our base has compiled some methods of making ginseng for everyone to try. Thank you for your love of ginseng.
1. fried ginseng: choose round and full cordyceps ginseng, wash it, and cut the ginseng noodles to taste. Add wet starch to the egg white and stir it into a paste. When the ginseng is golden yellow, take out the ginseng powder, cool it, add it into the egg paste for seasoning, and fry it again. Take it out and put it on a plate, sprinkle with salt and pepper and serve. This dish is the most classic dish of ginseng.
2. Ginseng
Rehmannia glutinosa: It contains a lot of protein and various vitamins and minerals. After the roots of Rehmannia glutinosa are dried in the sun, the taste is dry, fragrant and crisp, and the aftertaste is slightly bitter, and the bitterness is fragrant.
Highlight: The nutritional efficacy of dried ginseng is comparable to that of ginseng, but the price is very low. Hang the glass after frying. It tastes good.
Raw materials: 750g of dried rehmannia root and 500g of sugar.
Output: 1. Wash Gleditsia sinensis with hot water, drain, fry in 30% hot oil pan for 4-5 minutes until Gleditsia sinensis is swollen, and take out for later use. 2. Put a little salad oil in the pot, add 50 grams of water, add white sugar until it is pulled out, then simmer on a small fire and turn it into a glass shape. Sprinkle a handful of sesame seeds, mix well and break up.
Taste: sweet and crisp.
Production key: pay attention to the oil temperature when frying ginseng, otherwise it will be easy to fry.
Trial production comments: The effect is good after trial production. When cooking, I put Gleditsia sinensis in a boiling water pot for two minutes, and then fry it. Gleditsia sinensis roots will be brighter, bigger and fuller. In the third issue of 2009, the dish "Chef China" was introduced in detail.
3. Ginseng porridge raw materials: ginseng 200g, medlar, a little rock sugar, japonica rice 100g.
Practice: Radix Glehniae washed and cut into strips. At the same time, put it in a casserole and cook slowly.
Efficacy: This porridge is crystal clear and has a delicate and round taste. It is suitable for deficiency of both qi and blood, mental fatigue, weakness of limbs, loss of appetite, weakness of spleen and stomach, anemia and dizziness. Especially suitable for women to eat after delivery, nourishing blood and nourishing yin to treat endless blood stasis pain in their hearts; Bleeding, vomiting blood. Often eat peach noodles, full waist and full of energy.
3. Braised Radix Rehmanniae: 30~60g of Radix Rehmanniae is sliced obliquely. Boil cooking oil in a wok, add a little salt, stir fry in the wok, add a proper amount of water, and stew with water and fire. Divide it into two parts. Materia Medica from Japan and China. This product can promote blood circulation, remove blood stasis and relieve pain. The original book is used for "postpartum abdominal pain", saying that "parturient can eat it as a dish, which is very good".
4. Codonopsis pilosula juice: fresh Codonopsis pilosula 30~60g, washed and mashed with Codonopsis pilosula, and juiced. Twice a day. Function to stop bleeding, promote blood circulation and remove blood stasis. Suitable for nosebleed, vomiting blood, etc. See dietotherapy materia medica
5. Lobster Codonopsis Ingredients: Codonopsis pilosula and prawn
Ingredients: onion 1/4, pepper 1/4, yellow pepper 1/3, one tablespoon of salad oil, soy sauce 1/2, syrup1/2, and a little salt. Method: Wash ginseng and shred it. Wash prawns with salt water, peel, remove the head and cut into pieces. Dice onion and pepper. Put the pot on the fire. Stir-fry salad oil, onion and pepper for a while when it is hot, and stir-fry the ground ginseng, soy sauce and sugar until cooked. Prawn and ginseng are rich in nutrition, and this dish is a good tonic.
6. hemp seed ginseng
Ingredients: Ginseng
Seasoning: Chili powder, white sesame, almond, honey, salad oil.
Methods: (1) Cut the ginseng into 5 cm long segments or select the whole ginseng with a uniform thickness of about 5 cm and clean it. Preheat the pan without draining oil. Stir-fry white sesame seeds with low heat for later use. (2) Add salad oil to the same pot, heat it for five minutes, add Radix Scrophulariae, turn to medium heat, stir-fry until the volume of Radix Scrophulariae expands by about 1 time, turn golden yellow, take it out and drain. (3) Put the seasoning into the pot, stir-fry until it is completely melted, then add ginseng, sprinkle with white sesame seeds and almonds, and stir-fry evenly.
7. Growing ginseng
Ginseng is an innovative dish, which can promote the formation of antibodies and improve brain function. Codonopsis pilosula made by wire drawing method is golden in color and sweet in taste, which can strengthen the body and has strong health care function.
Ingredients: fresh rehmannia, cooked sesame, shredded pork, sugar, starch, flour, eggs.
Methods: ginseng was cut into rectangular strips and dipped in flour; Stir the starch and eggs into a paste. Put the clear oil into a spoon, when it is cooked to maturity, put the pasted Scrophularia into the oil spoon one by one, fry until golden brown, take it out, add water and sugar into the spoon, and when the fried Scrophularia is light yellow, pour sesame seeds and moss, and take it out.
Signature dishes:
8. According to the classic Chinese medicine "Ginseng Black Chicken Soup", ginseng is sweet and pungent. Relieve nine orifices, dredge blood vessels, replenish qi and nourish blood, replenish essence and strengthen qi, treat weakness, tonify middle energizer and eliminate hydrotherapy leucorrhea, which has special effects on women's weak face and white face. Chicken is warm and sweet, and enters the spleen, stomach and liver meridians. It is mainly used for treating spleen and stomach yang deficiency, anorexia, postpartum hypogalactia, sallow complexion, etc. Among them, black-bone chicken is the top grade, and the effect of adding ground to the same pot is more obvious. According to legend, Cixi was obsessed with soup, and eight chefs specially prepared beauty soup for her. This soup is made by Shandong Imperial Chef. He used ginseng, a traditional plant with the effects of invigorating qi and nourishing blood, which was often used by local people as a postpartum tonic, mixed it with black-bone chicken, red dates and medlar, and put it in a purple casserole for slow cooking, that is, the nourishing soup that Empress Dowager Cixi often drank-ginseng black chicken soup. The secret recipe of dietotherapy with the magical color of the palace is now announced to the public for you to try.
Ingredients: ginseng, black-bone chicken, red dates, medlar, ginger, auricularia auricula and lily.
Seasoning: a little Shaoxing wine and a proper amount of salt.
Exercise:
1. Select round and cordyceps-like ginseng and wash it for later use. Slaughter black-bone chicken, remove hair and viscera, and rinse with clean water;
2. Put the black-bone chicken into a boiling water pot;
4. Wash the purple casserole and put it on the fire. Add water to black-bone chicken and bring to a boil.
5. Skim the floating foam, add ginger, cooking wine, ginseng, lily, medlar and jujube, and move to low heat to stew until it is seven-cooked;
6. Add salt and monosodium glutamate, continue to simmer until soft and rotten, take out the pot and put it in a container.
Key points of making ginseng black-bone chicken soup;
1. Black-bone chicken should be washed with blood, and the ground ginseng should be washed, otherwise the soup will have color;
2. You can't add water in the middle of the stew, you can't add more medlar, and the black-bone chicken should be stewed thoroughly, otherwise the soup won't taste good.
In fact, the method is very simple, there is no mystery, but the effect is very good.
The above information was collected by the characteristic vegetable development base in Wu 'an Town, Yuncheng County, Shandong Province.