First, soak and eat
1, ginseng soaked in water
Put the ginseng slices into a bowl or cup, rinse with boiling water, cover them for about 5 minutes, and drink them repeatedly in the same way until the ginseng slices are eaten together when there is no taste.
2. Ginseng soaking in wine
Use 200 grams of fresh ginseng, add wine 1 kg, soak for three weeks, and then take the wine and drink it.
Second, cook and eat
Break a white ginseng into pieces and put it in a casserole, add water and boil it until the white ginseng turns red and the water is bitter, then add a spoonful of honey and stir it.
Third, eat steamed.
Steaming method: 6-9g ginseng, proper amount of water and crystal sugar are put in a porcelain bowl or ginseng jar, covered and stewed thoroughly with slow fire. Drink juice first, then eat dregs.
Fourth, stew and eat
Practice: Slice the raw sun-dried ginseng, use 2-5g every day, put the ginseng slices into a porcelain bowl, add appropriate amount of water, seal the bowl mouth, put it on a steaming rack in the pot, steam it in water, and then boil it with low fire for 20-30 minutes. Take ginseng juice first, then swallow ginseng slices, take it half an hour before breakfast, and take it for a winter.
Five, eat with.
Slice ginseng. If you take red ginseng, you can first steam it in a pot and cut it into pieces. Take 2~3 pieces at a time, put it in your mouth and chew it carefully. This is the simplest way to take it. Put ginseng slices directly in your mouth, chew them slowly, and melt them. Shanghainese call them raw.