Ginseng vegetables can be stir-fried, made into soups, and cooked in hot pots. The fleshy roots can also be eaten cold or stewed with meat. ?

The tender stems and leaves of ginseng are crisp, tender, smooth and delicious, and can be fried or made into soup. The fleshy roots can be eaten cold, stewed with meat, and used as medicine or food.

How to make cold ginseng vegetables

Main ingredients: ginseng vegetables.

Accessories: soy sauce, vinegar, garlic, oil.

Steps:

1. Pick the ginseng vegetables cleanly.

2. Soak for five minutes to remove the medicine on the vegetable leaves. Clean well.

3. Cut the garlic into minced garlic.

4. Pour in vinegar, soy sauce, sesame oil, pour in the prepared sauce, and mix well.

5. Add some salt and mix well.

Extended information:

Main value

Ginseng vegetables are rich in protein, fat, calcium, vitamins and other nutrients, with a protein content of 1.56 per 100 grams of edible portion. g, fat 0.18 g, total acid 0.06 g, crude fiber 0.66 g, dry matter 6.2 g, reducing sugar 0.44 g, vitamin C 11.6 g, total amino acids 1.33 g, iron 28.4 mg, calcium 57.17 mg, zinc 3.19 mg.

Ginseng vegetables can be used as medicine and food. It can assist in the treatment of qi deficiency and fatigue, spontaneous sweating due to physical weakness, diarrhea due to spleen deficiency, cough due to dryness of the lung, and sparse milk. It has the benefits of smoothing milk, reducing swelling and pain, and tonifying the body. It has the functions of invigorating Qi, moistening lungs and promoting body fluids.

The stems and leaves of ginseng vegetables contain protein, amino acids, vitamin C, calcium, iron and zinc.

Ginseng vegetables have the effects of replenishing qi, moistening the lungs and promoting body fluids, promoting lactation, and reducing swelling and pain. It can be used as an auxiliary treatment for qi deficiency, fatigue, dry lung cough, physical weakness, etc.

When purchasing, you should pay attention to the green and thick leaves, crisp and tender stems and juicy meat, which are easier to break by hand, and those without flower buds are of particularly good quality.

Reference: Baidu Encyclopedia-Ginseng Vegetable