The earliest extant monograph of traditional Chinese medicine, Shen Nong Ben Cao Jing, records the medicinal essence of ginseng formed in China 4000 years ago. There are many myths and legends about ginseng in China. The ancients regarded ginseng as a gift from the gods, which had the miraculous effect of bringing back the dead and prolonging life.
According to the theory of traditional Chinese medicine, ginseng can replenish qi and pulse, strengthen spleen and lung, and produce fluid to soothe the nerves. It can be used for regulating blood pressure, restoring heart function, neurasthenia, and asthenia, and has expectorant, stomach invigorating, diuretic, and exciting effects.
In modern clinical application, ginseng is used for first aid, treating cardiovascular diseases, stomach and liver diseases, diabetes, psychosis and impotence, and enhancing the immune function of the body. In addition, ginseng contains a variety of saponins and polysaccharides, which can promote skin blood circulation and increase skin nutrition. Active substances can inhibit the reducing performance of melanin, make skin fair and smooth, and enhance skin elasticity. It is a good product for skin care and beauty.
The common usage of ginseng is oral administration, but it has a different taste when used for soaking wine. Ginseng is a gift from nature, and wine is the oldest plant fermented alcoholic beverage. The integration of the two has sparked a wonderful spark.
Soaking wine is a long tradition in China and an important part of TCM health preservation. With the nourishment of ginseng, the wine not only absorbs the medicinal nutrition of ginseng, but also has the effect of relieving acute alcoholism and drunkenness, so ginseng wine has extraordinary special effects.
According to the theory of traditional Chinese medicine, soaking ginseng in wine has the functions of nourishing the five internal organs, calming the heart and calming the nerves, stopping convulsions, eliminating evil spirits and improving eyesight, and making people happy and intelligent. It is a "syndrome of deficiency of qi, blood and body fluid", and at the same time, it can replenish qi and nourish blood, warm the stomach and dispel cold.
Ginseng wine has the effects of invigorating qi, invigorating spleen, promoting salivation, quenching thirst, calming nerves and improving intelligence. It is suitable for patients with chronic diseases such as qi deficiency, spleen and lung deficiency, anorexia, exercise asthma, fatigue and spontaneous sweating, pale complexion, pulse deficiency, body fluid injury, thirst, thirst quenching, neurasthenia, insomnia, dreaminess, fatigue, palpitation, amnesia, etc.
Ginseng soaked in wine
1. Select 15 dried ginseng, 500- 1500ml white wine, 2 Radix Rehmanniae Preparata, a small amount of crystal sugar and a small amount of Lycium barbarum.
2. Put all the materials into the bottle, then add the white wine and keep it sealed for 30 days.
Applicable people: deficiency of both qi and blood, listlessness, insomnia, sexual dysfunction, female.
Taste: aromatic and mellow
Time: 30 days
Taboo of ginseng soaking in wine
1. Alcohol should not be too high.
Many people think that when ginseng is soaked in wine, the higher the degree of wine, the more effective substances in ginseng can be dissolved. In fact, this idea is wrong.
Because the solubility of effective substances contained in ginseng is not exactly the same, some are very easy to dissolve in alcohol, while others are more easy to dissolve in water. If the alcohol content is too high at this time, substances suitable for alcohol can be dissolved quickly, but it is not conducive to the dissolution of water-soluble substances, so the medicinal properties of medicinal liquor will be greatly reduced.
2. To make wine, separate animals from plants.
When soaking ginseng wine, many people like to put some animal Chinese herbal medicines on it. At this time, Chinese herbal medicines should be soaked separately, and then the medicinal liquor should be mixed when taken. Why bother? This is because animal Chinese herbal medicines contain protein and fat, which need to be soaked in wine for a long time, and the effective components in plants can be dissolved quickly. Separate soaking can grasp the time and improve the curative effect.
3. It's best to choose ceramic or glass for soaking wine cans.
If ginseng is soaked in wine, then it is best not to use plastic to soak the jar. Because plastic contains certain harmful substances, it will be dissolved in medicinal liquor in the process of soaking wine, which is harmful to the body after taking it.
It is suggested that it is best to choose a glass or ceramic wine soaking jar and store it in a cool and dry place to avoid direct sunlight.
4. Don't add sugar or rock sugar when taking it.
Many people like to add some sugar to their rock candy when taking ginseng wine or making ginseng wine, thinking it tastes better. Is it true?/You don't say.
Experts told us that it is best not to add it, so as not to affect the efficacy. We can add some honey appropriately, because honey is also sweet, but its nature is mild. After being added, it will not reduce the drug effect, but also reduce the irritation of ginseng wine to the stomach and intestines, which is better for the body.
Diet tips
1. If you want to keep the original flavor of ginseng, you can keep Radix Rehmanniae Preparata, crystal sugar and Lycium barbarum.
2. The sealed storage time should be long enough to be soaked in wine after drinking.
3. Avoid radish, tea, spicy or irritating food during drinking.
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