How to Stew Ginseng

When it comes to ginseng, I believe everyone’s first impression is that it is tonifying. Indeed, ginseng not only has good edible value, but also has certain medicinal value. In traditional Chinese medicine, the application range of ginseng is quite wide. Of course, in addition to its medicinal uses, ginseng can also be eaten directly, for example, it can be stewed with other ingredients. So, how to stew ginseng better? This will be introduced below!

1. Ginseng Chicken Soup

1. Not only should you remember not to take too much ginseng chicken soup at one time, but it should also not be taken during a cold or acute illness. This is because the body's resistance is very low during a cold, and the body's absorption of nutrients is also very small, so it is not suitable to drink.

2. Also, when we make ginseng chicken soup, we must pay attention to the heat. It should not be too strong, because this will often lead to the loss of nutrients of ginseng and chicken. Also, when we collect the juice, it is best to use a bowl of water as the standard. This kind of chicken soup is the most nutritious.

3. Because ginseng chicken soup is very nutritious and can help replenish the body's qi, so we generally have to be careful not to eat radish after drinking this soup. Radish can reduce qi, and if eaten, the ginseng chicken soup will render it of no value at all.

2. Ginseng stewed chicken and pork ribs soup

Ingredients: 1 Centennial Liyuan Oil Chicken, a cup of glutinous rice, appropriate amount of scallion segments, 6 cloves of garlic, 9 dates, 2 ginseng roots, 1 teaspoon of salt, appropriate amount of white pepper powder, and a little chicken essence.

practice:

1. Wash the chicken, remove the claws, head and butt, make a cut in the abdomen, and put in glutinous rice and some garlic, scallion segments, jujube and ginseng.

2. Twist the chicken legs together to block the opening in the abdomen. Fill the pot with water until it almost covers the chicken. Add the remaining human body, jujube, and garlic.

3. Bring to a boil over high heat, skim off the foam, simmer over low heat for 40 minutes, add salt and other seasonings, and simmer for another 20 minutes.

4. Move the dish into a stone pot, add the remaining scallion segments, heat for a while and serve. If you don’t like floating oil, you can remove it before putting it into the stone pot.

3. Ginseng stewed quail

1. Kill the quail, remove the hair and internal organs, chop off the head and claws, wash, blanch with boiling water, and set aside; wash and slice the ginseng, cut the green onion into sections, slice the ginger, and slice the yam.

2. Put the quail into a casserole, add ginseng slices, yam, wolfberry, onion, ginger and appropriate amount of water, simmer over low heat until cooked, add cooking wine, salt and MSG to taste.