At present, most Korean ginseng sold in China's market is processed into red ginseng, which is dark red and warm in nature, and has the function of tonifying middle temperature. Generally speaking, it can make people excited, warm and refreshed, and is suitable for people with insufficient yang (cold constitution). This kind of people often appear fatigue, chills, chills and other manifestations, in the cold winter, prone to new diseases and aging.
Warming yang and replenishing crystal can be taken during the day.
It must be emphasized that Korean ginseng, whether red ginseng or sun-dried ginseng, should be eaten step by step, and should not be rushed to avoid being poisoned by eating too much. For example, you can use 2~4 grams at first, and you can observe the reaction after taking it, and then add it appropriately when it is ineffective or weak in two days; If the effect is obvious, keep the original amount for 2~3 days before taking it; Those with strong reaction should stop taking or reduce the dose.
In addition, many people are used to taking tonics at night, but it is more appropriate to take tonics with warm yang in the morning. So I suggest you eat Korean red ginseng during the day. Besides, you must pay attention to the change of seasons. Generally speaking, it is cool in autumn and winter, so it is better to eat Korean ginseng. The atmosphere is hot in summer, so it is not suitable for eating unless the cold constitution is deficient.
"How to eat"
(1) stew. Cut Korean ginseng into 2cm thin slices, put it in a porcelain bowl, fill it with water, seal the mouth of the bowl, steam it in a pot for 4-5 hours before taking it.
Chew. Chewing 2-3 pieces of Korean ginseng in your mouth is the easiest way to take it. It is refreshing, sweet and delicious.
(3) grinding. Grind Korean ginseng into fine powder and swallow it every day. The dosage depends on personal physique, generally 1 ~ 1.5g each time.
(4) make tea. Slice Korean ginseng, put it in a bowl or cup, brew it with boiling water, cover it for 5 minutes and take it.
(5) soaking wine. The whole plant of Korean ginseng can be sliced into bottles, soaked in 50-60% Chinese liquor, and taken daily according to the situation.
(6) stew. Korean ginseng is often accompanied by a certain bitterness when eaten. If Korean ginseng is stewed with lean meat, chicken, fish and so on. It can eliminate bitterness, nourish and strengthen the body.
[Korean ginseng tastes different in color]
Stewed chicken with ginseng can tonify the middle energizer and replenish qi.
Ingredients: 1 chicken, 2 ginseng, 3 jujubes, 3 chestnuts, 1 cup of glutinous rice (soaked), 5 garlic cloves.
Cooking method:
1. After removing the fat paste, wash the chicken with cold water. Scrape the skin of ginseng, cut off the germinated part and wash it for later use.
2. Drain the glutinous rice, put it into the chicken's stomach and put a ginseng.
3. Put the chicken in the pot, add water until it is completely submerged, add ginseng, chestnuts, jujube and garlic cloves, and stew for about three hours on medium heat.
4. Finally season with salt and pepper.
Efficacy: Professor Zhang Ruicheng of traditional Chinese medicine said that ginseng can replenish qi, jujube and chicken can replenish blood, and chestnuts can tonify kidney. Glutinous rice is warm and has the effect of warming the stomach, but people with weak digestive ability should not eat more.
Ginseng porridge warms stomach and relieves hunger.
Ingredients: jujube 1 cup, water 1 cup, chestnut half cup, two ginseng trees, rice1cup, and proper amount of Lycium barbarum.
Cooking method:
1. Taomi, soak for about an hour. Scrape the skin of ginseng and cut it along the silk.
2. Add ten cups of water to the pot, and add ginseng, chestnuts and jujube. After boiling, turn to low heat.
3. Add rice and stir it from time to time. Cook over low heat until the rice is soft. Add Lycium barbarum and season with salt.
Efficacy: Ginseng porridge nourishes blood, which is suitable for people with spleen deficiency and blood deficiency, and has the function of nourishing yuan and protecting heart. You can also choose white ginseng, water ginseng or red blood ginseng according to your constitution. Generally speaking, it is more appropriate to eat white ginseng and ginseng in summer and red ginseng in winter.
* Popular recipes *
Ginseng mutton skewers enrich blood and are picky eaters.
Ingredients: 2 ginseng, 2 tablespoons soy sauce, 1 tsp salt, 1 tsp sugar, 200g beef, a little sesame oil.
Cooking method:
1. Dice the beef, pat it with the back of a knife and season it with soy sauce, salt, sugar and sesame oil.
2. After scraping the skin, people will take part in the cross-cutting section.
String beef and ginseng slices alternately, sprinkle with a little salt and bake in the oven.
Efficacy: Ginseng supplements medium coke, beef supplements blood and iron. With more fragrant kebabs, sweet and sour ginseng is easier to eat. However, due to its hot air, it is not advisable to overdo it. If you don't like beef, you can use chicken or pork instead.
Ginseng tempura is crispy and delicious.
Ingredients: 4 ginseng, 0 tbsp of 65438+ salt, 4 tbsp of glutinous rice flour, 2 tbsp of raw flour.
Cooking method:
1. Wash ginseng after removing its whiskers and cut it into 6-7 cm long pieces.
2. Dissolve the salt, soak the ginseng in salt water for ten minutes, and take it out to dry.
3. Mix glutinous rice flour with raw flour, add some water, a little salt and salad oil to make fried pulp.
4. Heat oil, add ginseng and fry until golden brown, and serve.
Stewed quail with Korean ginseng
Ingredients: ginseng, quail
Accessories: lean meat, yam, medlar and magnetic solid.
Seasoning: salt, monosodium glutamate, ginger slices.
Making:
(1) Efficacy of medicated diet: nourishing yin and enriching blood, suitable for the elderly. The highlight is to kill quail, and lean pork can add flavor.
(2) Production technology: put the processed quail, Korean ginseng, auxiliary materials and seasoning into a stew pot, stew thoroughly with strong fire, and serve.
Dinner: chicken stew with ginseng.
Materials: (4 persons)
[Traditional Chinese Medicine] Korean ginseng …5g Lycium barbarum … 20 parsley … a little.
Chicken … 1 dried mushrooms …4 pieces of cold water and boiled water.
Wine …30ml salt … 15g onion …2 slices of ginger …2 slices.
Exercise:
1, Korean ginseng is washed quickly, soaked in hot water for one night, softened and taken out, and ginseng juice is reserved.
2. Wash the mushrooms, soak them in clear water, take them out when they are soft, and leave the mushroom juice in the basin for later use.
3. Hang the chicken, take out the internal organs and chicken feet, wash them with clear water, and wipe off the water from the chicken.
The chicken wings are fixed at the back, like a bent elbow and a pillow. Put the chicken leg down and fix it on the chicken breast. The joint of the thigh pierces the bamboo stick to return the foot to its original position. The calves are strung together with bamboo sticks and fixed on the chicken's tail with thread to make a shape.
5. Put the chicken in a lot of hot water and pass hot water to remove dirt.
6. Put the chicken in a deep pot, add water to the chicken, add onion and ginger, and cook with fire to remove the floating foam to make it clean.
7. Add Korean ginseng and shiitake mushrooms, cook for a while, take out after the foam comes out, add wine and gardenia, cook with slow fire for 1 hour, and finally take out ginger slices and onion segments, add coriander and salt to taste.