Slice the whole ginseng or ginseng, clean it, put it in a container, add clean water, soak it for 30 minutes, then cover it, simmer it with slow fire for about 1 hour, and drink it after the ginseng juice becomes warm. The medicinal juice has high concentration of effective components, strong nourishing power and quick response, and is suitable for patients who have recovered from serious illness. However, this method wastes medicinal materials and is not suitable for selecting ginseng with good quality and expensive price.
Second, the steam in the water can be used many times.
Cut ginseng into pieces or small pieces, put them in a porcelain bowl, cover them with clear water, and put the porcelain bowl in a pot with cold water in advance. Cook under the pot with slow fire 1 hour (be careful not to boil the water dry). When it gets warm, drink the ginseng juice in the bowl. This method can repeatedly cook ginseng for 3-5 times, and other supplements can be added when cooking ginseng soup, such as red dates, longan, rock sugar, medlar, lily, etc.
Third, making tea is simple and not wasteful.
Slice ginseng, take about 3g each time (about 5- 10 tablets), put it in a thermos cup, pour it into boiling water, cover it for about half an hour, and take it to make tea. This method can be brewed repeatedly until ginseng tea is tasteless, and finally ginseng residue can be chewed. The method is simple, does not waste medicinal materials, and is suitable for long-term administration.
Extended data:
Taboos for eating ginseng:
1, whether frying or stewing, avoid using hardware cookers. Hardware cookware is easy to react with medicinal materials, so don't make ginseng with this kind of cookware. It is best to use cookware such as casserole to ensure the quality of medicinal materials.
2. Ginseng should not be eaten with grapes. It is easy to cause nutritional damage. Grape contains tannic acid, which is easy to combine with protein in ginseng to form precipitation, which affects absorption and reduces drug efficacy.
3. Avoid eating radishes (including white radishes and green radishes) and various seafood after taking ginseng. Ancient medical books say that radish "goes down to the gas to eliminate the valley." Modern research on radish digestion and diuresis is the same as that in ancient times, and ginseng is its most important function. If you eat carrots at the same time, you can catch your breath. Ginseng has no nourishing effect if it is supplemented. So radish and ginseng should not be taken at the same time. In addition, tonics mostly have the function of invigorating qi, and should not be taken with radish at the same time.
4. It is generally inappropriate to take it when you have a cold and fever. Because palpitation is serious when you have a fever, users will improve blood circulation and make palpitation worse.
5. Avoid ginseng for asthma syndrome caused by sudden asphyxia, dry throat caused by dry heat, vomiting blood and nosebleeds caused by impulse.
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People's Network-How to eat ginseng to play the most effective role? Pay attention to five taboos when eating ginseng.