Use as follows:

Soup making: cut or slice the whole Northeast Ginseng, and stew it with other ingredients in a nonmetallic vessel.

? Porridge: Northeast ginseng can be sliced to cook porridge and eaten with porridge.

? Boiling: Slice or cut ginseng, put it in a stew pot, add water, cover it and put it in the pot. Put it in water and steam it with slow fire for about half an hour (be careful not to boil the water dry). Generally, it can be cooked 3-5 times repeatedly until the taste is extremely light before chewing.

? Tea making: Changbai Mountain ginseng can be sliced, then boiled repeatedly with boiling water and chewed until it tastes light. Generally, you can soak 15 minutes or so.

? Melting: ginseng can be sliced into thin slices, put in the mouth until it becomes lighter, and chewed and swallowed.

? Swallow: grind ginseng into powder, swallow it directly or put it into capsules, and then drink it.

? Soaking wine: the proportion of fresh people participating in 50-degree liquor is 15g: 500ml (1 kg liquor). Generally/kloc-you can drink it in 0/5 days, preferably in March, and you can add wine as you drink it.

? Cooking: Take fresh ginseng as raw material to cook, and control the dosage.

? Pastry: people who are dried in the sun can be mixed with flour and other ingredients. Of course, people can also be mixed with boiling water.

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