Description
Red ginseng is a cooked product of ginseng. It is warm in nature, sweet and bitter in taste. It has the effects of regulating blood pressure, resisting fatigue, soothe the nerves and invigorating the brain, invigorating the kidney and yang, and replenishing vitality. It has a good effect on the symptoms of physical weakness, weak limbs, cold pulse, insufficient qi and blood, and partial yang deficiency. Red ginseng silk is the finely branched root and fibrous root of ginseng, which has the same effect as ginseng. In addition, the roots of red hair roots have a tonic effect on dizziness, shortness of breath, weakness in old age, weakness after illness, and excessive blood loss in women.
How to eat red ginseng
(1) Stew serving. Cut ginseng into 2cm thin slices, put it in a porcelain bowl, fill with water, seal the mouth of the bowl, and place it in a pot, steam and stew for 4 to 5 hours before serving.
(2) Chewing. It is the easiest way to take 2~3 pieces of ginseng in the mouth and chew it.
(3) Flour milling. Ginseng is ground into fine powder and swallowed every day. The amount depends on the individual's physique, usually 1 to 1.5 grams each time.
(4) Making tea. Cut ginseng into thin slices, put it in a bowl or cup, brew with boiling water, cover it for 5 minutes, and take it.
(5) Soaking wine. The whole ginseng root can be sliced into thin slices and put in a bottle, soaked in white wine at 50-60 degrees, and taken daily.
(6) Stewed food. Ginseng is often accompanied by a certain bitterness when it is eaten. If ginseng is cooked and stewed with lean meat, chicken, and fish, it can eliminate the bitterness and nourish the body. In addition, whether it is red ginseng or raw sun-dried ginseng, it must be gradual and not rushed or overtaken. In addition, we must pay attention to the seasonal changes. Generally speaking, the weather is cool in autumn and winter, and it is better to eat; while the summer is hot, it is not suitable to eat.
Specification
Number of Pieces : One Unit
