Korean ginseng is warm but not dry. Korean ginseng can be stewed with black-bone chicken soup, and Korean ginseng and longan meat can be stewed with ganoderma lucidum chicken. People with yang deficiency (generally over 50 years old) use Korean ginseng (1 yuan 5) and Cordyceps sinensis (2 yuan 5) to soak in water as tea. Korean ginseng varieties can be roughly divided into Korean ginseng, white ginseng, red ginseng and Taiji ginseng, but in fact, white ginseng, red ginseng and Taiji ginseng are just ginseng products made by baking ginseng. If you eat ginseng, choose a variety of ginseng; If it is used for decoction and soup making, red ginseng, white ginseng or Taiji ginseng should be selected. Stewed chicken with ginseng supplements medium coke. Ingredients: 1 chicken, 2 ginseng, 3 jujubes, 3 chestnuts, 1 cup glutinous rice, garlic cloves. Five cooking methods: 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. Finally, season with salt and pepper. Efficacy: Professor Zhang Ruicheng of traditional Chinese medicine said that ginseng has the function of invigorating qi, jujube and chicken can enrich 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 the stomach and relieves hunger: jujube 1 cup, water 1 cup, chestnut half cup, 2 ginseng, rice 1 cup, and proper cooking method of Lycium barbarum: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 with slow fire until the rice is soft and tender. 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 ginseng according to your constitution. Generally speaking, it is more appropriate to eat white ginseng and water ginseng in summer and red ginseng in winter. * trendy recipes * ginseng mutton skewers enrich blood, which makes people feel pale. Ingredients: 2 ginseng, 2 tablespoons soy sauce, 1 teaspoon salt, 1 teaspoon sugar, 200g beef, a little sesame oil. Cooking method: 1. Dice the beef, pat it with the back of a knife, and then season it with soy sauce, salt, sugar and sesame oil. 2. Ginseng will cross-cut thin slices after peeling. 3 kebabs of beef and ginseng slices alternate, sprinkle 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. But because it is hot, it is not suitable for people with hot buttocks. If you don't like beef, you can use chicken or pork instead. Ginseng tempura is crispy and delicious. Ingredients: 4 ginseng, 1 tablespoon salt, 4 tablespoons glutinous rice flour, 2 tablespoons raw flour. Cooking method: 1. Ginseng is cleaned after removing ginseng whiskers, and cut into 6-7 cm long slices. 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, and add appropriate amount of water, a little salt and salad oil to make fried pulp. 4. Heat the oil, add the ginseng soaked in fried pulp, fry until golden brown, and then take it out. Korean ginseng stewed quail raw materials: ginseng, quail accessories: lean pork, yam, medlar, magnetic seasoning: salt, monosodium glutamate, ginger slices. Production: (1) Medicinal diet Efficacy: nourishing yin and enriching blood, suitable for the elderly. The highlight is the slaughter of quail, and lean meat plays a role in increasing the flavor. (2) Production technology: put the processed quail, Korean ginseng, auxiliary materials and seasoning into a stew pot together, stew thoroughly with strong fire, and serve. Dinner: Stewed chicken with ginseng. Ingredients: (4 persons) [Chinese medicine] Korean ginseng ... 5g Lycium barbarum ... 20 parsley ... a chicken ... 1 dried mushroom ... 4 pieces of cold water and boiled water with appropriate amount of wine ... 30ml of salt ... 1 5g of green onion ... 2 slices of ginger ... Method:/kloc. 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. Lift the chicken, take out the internal organs and chicken feet, wash them with clear water, and dry the water on the chicken. 4. Chicken wings are fixed at the back, like elbows and pillows. 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 tail with thread to make a shape. 5. Put the chicken into enough hot water and remove the dirt by hot water. 6. Put the chicken in a deep pot, add water, add the onion and ginger slices, and cook with fire to remove the floating foam and make it clean. 7. Add Korean ginseng and shiitake mushrooms, cook for a while, skim off the foam after coming out, then add wine and medlar, cook with slow fire for 1 hour, and finally take out ginger slices and onion segments, add coriander and salt to taste.