In the cold winter, local Hakkas like to stew the old hen that has been raised for more than 2 years with ginseng, medlar and other traditional Chinese medicines to make a Hakka dish that can invigorate qi and nourish blood, nourish yin and kidney, and strengthen spleen and waist.
According to reports, Hakka people like to stew ginseng and medlar with old hens, because the bones of old hens are strong and the proportion of protein in chicken is higher than that of chicks, so the stewed soup tastes delicious and has high nutritional value, and has the dietotherapy effects of nourishing body, enhancing physical strength, strengthening waist and tonifying kidney. Lycium barbarum L. has the functions of tonifying kidney and essence, nourishing liver and improving eyesight, invigorating middle energizer and benefiting qi, while ginseng has the functions of invigorating primordial qi, removing body fluid, tonifying deficiency and calming the nerves.
Extended data:
Different ginseng has different effects.
1, red ginseng, is made by washing fresh ginseng, steaming, and then drying. Ginseng Radix Rubri is warm in nature, and has the function of nourishing yang, so it is suitable for people with weak yang.
2. White ginseng is made by soaking fresh garden ginseng in boiling water, putting it into sugar juice, and then taking it out and drying it in the sun. Therefore, white ginseng, also known as sugar ginseng, has the effect of strengthening the spleen and benefiting the lungs, and is mainly suitable for people with insufficient qi and yin.
3. Sun-dried ginseng is made by removing the reed head of garden ginseng, washing it and drying it at 40~50℃. Sun-dried ginseng is mild in medicinal properties, has the efficacy of invigorating qi and promoting fluid production, and can strengthen human body.
4. Active ginseng is to freeze fresh ginseng and separate out the moisture of ginseng roots, so as to achieve the drying treatment of ginseng. This treatment method does not damage the heat-labile substances in ginseng, can fully retain the nutritional components and active substances in ginseng, and can make the preservation time of ginseng longer. Active ginseng is mild in nature and has the effect of invigorating qi and promoting fluid production.
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