The best way to eat ginseng

Ginseng has been an important traditional Chinese medicine since ancient times. Especially in ancient times, ginseng was a traditional Chinese medicine that only wealthy families could use, because the price of ginseng in general pharmacies was relatively expensive. Although artificial cultivation of ginseng is becoming more and more common in modern society, ginseng can still play a very good health-care role for the human body. What is the best way to eat ginseng?

1. How to eat ginseng: soaking

1. Soak ginseng in water

Put the ginseng slices in a bowl or cup, add boiling water, cover and simmer for about 5 minutes before drinking. Repeat the same method until there is no ginseng taste and eat it together with the ginseng slices.

2. Ginseng wine

Homemade ginseng wine is often used to strengthen the body, replenish vital energy, and prolong life. One preparation method is: use 200 grams of fresh ginseng, add 1 kilogram of wine, soak for three weeks and then drink the wine.

2. How to eat ginseng: boiled

Break a white ginseng into pieces and place it in a casserole. Add water and boil until the ginseng turns red and the water tastes bitter. Then add a spoonful of honey and stir to combine the active ingredients of the two. This soup is called ginseng honey soup. Drinking a large bowl of it every morning can both strengthen your sexual function and cure diseases.

3. How to eat ginseng: steaming

Steaming method: Put 6-9 grams of ginseng, appropriate amount of water and rock sugar in a porcelain bowl or ginseng pot, cover it, and simmer it over low heat. Drink the juice first, then eat the residue.

4. How to eat ginseng: stewing

Preparation method: Slice the raw sun-dried ginseng and use 2 to 5 grams per day. Put the ginseng slices in a porcelain bowl, add appropriate amount of water, seal the bowl, place it on the steaming rack in the pot, steam it, and boil it over low heat for 20 to 30 minutes after the water boils. First drink the ginseng juice, then swallow the ginseng slices. Take it half an hour before breakfast. The effect is very good if you take it for a whole winter. The amount of food you take can be slightly increased or decreased according to your personal constitution and tolerance. It is best to take it as directed by a doctor. For symptoms of collapse, a large dose of 15 to 30 grams can be used, decocted over high heat, and the concentrated juice can be taken orally in several doses.

5. How to eat ginseng: eat it with your mouth

Cut the ginseng into thin slices. If you are taking red ginseng, steam it in a pot until it is soft and then cut it into slices. Take 2 to 3 slices each time, put them in your mouth and dissolve them. Chewing them slowly can produce saliva and refresh the mind. It also has a good effect in curing diseases and prolonging life. This is the simplest way to take it. Hold the ginseng slices directly in your mouth, chew slowly and dissolve them. Shanghai people call it "raw chewing". Sucking on a small amount of white ginseng tablets can strengthen the body, nourish the body, and prevent diseases, and it is especially effective for oral and throat lesions.

Nutritional Value of Ginseng

Medical research shows that ginseng has the effects of anti-fatigue, regulating body metabolism, anti-tumor, enhancing immunity and delaying aging. In ancient times, only royal nobles could eat ginseng to nourish their bodies. Nowadays, ginseng has entered the homes of ordinary people. Many people like to use ginseng to cook dishes and stew soups, which has the effect of nourishing the body. The nutritional value of ginseng is also very high. Now let us understand the nutritional value of ginseng.

Ginseng is also known as goblin and magic grass. Ginseng is divided into two types: wild and cultivated. Ginseng nature and flavor: sweet, slightly bitter, slightly warm, enters the spleen, lung, heart, and kidney meridians. Ginseng greatly replenishes vital energy, nourishes the spleen and lungs, promotes fluid production and quenches thirst, and calms the mind and improves intelligence. It is mainly used for symptoms such as qi deficiency, damage to both qi and body fluid, diabetes, insomnia, and forgetfulness. It has auxiliary therapeutic effect on blood deficiency.

Nutritional Value of Ginseng

Ginseng mainly contains more than 10 kinds of ginsenosides, as well as ginsenoside, β-elemene, sugars, multiple amino acids and vitamins. Ginseng is divided into garden ginseng and wild ginseng. The medicinal effect of garden ginseng is far inferior to that of wild ginseng. Garden ginseng is usually dug up after 5 to 6 years of cultivation, washed and dried, and is called raw sun-dried ginseng; after being blanched in boiling water, soaked in sugar, and then dried, it is called sugar ginseng or white ginseng; after removing the lateral roots and fine roots, steaming and drying them in the sun or baking them, it is called red ginseng; the fine roots are called ginseng whiskers. Ginseng is usually better when it has large branches, long stalks, fine skin, tender yellow color, fine and dense texture, full body, sufficient juice, and no damage. Wild ginseng is the most valuable.

Ginseng leaves also contain the same saponins as the roots, which have the effects of promoting body fluid and relieving heat, reducing water retention, and sobering up; ginseng flower tea has a stimulating effect; ginseng paste processed from ginseng fruit is a high-end tonic. Other common commercial ginsengs include Korean ginseng, which is produced in North Korea; American ginseng, which is a different species from ginseng and is produced in northern United States and Canada, and has been introduced to China's Lushan Mountain and other places. Its saponin types are slightly different from ginseng, and it is cool in nature, and has the effects of nourishing yin and reducing fever, and nourishing the lungs and stomach.