Red ginseng is a kind of wild sea cucumber with six rows of thorns and brown body. It is the best sea cucumber among all sea cucumbers. Only parts of South Korea, North Korea, Japan and Russia grow in the world, because red sea ginseng is very picky about its growing environment and waters and cannot be polluted. China once cultivated red sea cucumber seedlings, but it didn't succeed because of environmental reasons, and the best red sea cucumber in the world is Russian red sea cucumber, because Russia is all wild and has not been cultivated. Her growing environment is low temperature and pollution-free. In summer, the melting water in the Arctic forms a warm ocean current, which crosses the seabed. She grows at a low temperature, sleeps in winter and summer, grows slowly, and has excellent shape, taste and nutrition. She can grow at the bottom of 100 meters to 350 meters. (There is also a kind of red sea cucumber that grows in tropical waters and has no thorns, but it should be called red eggplant, which has low nutrition and low practical value. )
2. Which is better, red sea cucumber or black sea cucumber?
Red sea ginseng is more delicious than black sea cucumber. According to the age of ginseng, red ginseng is wild, and black sea cucumber is mostly cultivated. The growth period of red ginseng should be at least five years, and the age of black ginseng should not exceed three years. The older ginseng is, the higher its nutritional value is. In terms of varieties, the nutritional value of red ginseng is also higher than that of other sea cucumbers.
Third, the efficacy and role of sea cucumber
1, preventing cardiovascular diseases
Sea cucumber contains fucoidan, which can reduce blood lipid and inhibit blood coagulation. Medicine also believes that patients with hypertension, hyperlipidemia, coronary heart disease, hepatitis and middle-aged and elderly people insist on eating sea cucumber for a long time, which has a good effect on relieving symptoms and treatment.
2. Enriching blood and nourishing blood
With the growth of age, the aging of physical function, osteoporosis and insufficient hematopoietic capacity are all problems that plague middle-aged and elderly people. Sea cucumber keratin can promote the hematopoietic function of red bone marrow, and insisting on eating sea cucumber can effectively improve anemia. As a benthic organism, sea cucumber is rich in marine natural active calcium, and its role in calcium supplementation is incomparable to other foods.
3. Kidney and essence
Nourishing yin and nourishing blood, nourishing yin and strengthening yang. Arginine in sea cucumber is the main component of male sperm cells, which has the function of regulating sex hormones, and sea cucumber is just the "monopoly of arginine", which has special effects on treating impotence and kidney deficiency; Vanadium, phosphorus, zinc, manganese, selenium, nickel and other elements in sea cucumber are of great help to various physiological activities of human body and promote the improvement of sexual function.
4. Enhance immunity.
Sea cucumber is rich in trace elements and minerals, which can effectively supplement human nutrition and greatly enhance people's physique, thus reducing the chance of illness. Moreover, sea cucumber contains certain substances, which can effectively resist diseases and thus enhance human immunity. Especially friends with weak constitution should eat sea cucumber to nourish their bodies.
5. Beautiful and beautiful
Sea cucumber is rich in collagen, which is especially suitable for female friends and can delay skin aging. Make the skin look more elastic and shiny and reduce the appearance of wrinkles, which is loved by many female friends. Can be eaten together with tofu stew, which plays an active and effective role in delaying human aging.
Fourth, the nutritional value and function of red ginseng
1, high protein: protein content of sea cucumber is 36.2%.
2. Low cholesterol: The cholesterol content of sea cucumber is only 0.02 mg per100g.
3. Low fat: the fat content is 0.06%, and sea cucumber contains many minerals and active ingredients.
Red ginseng grows about 30 feet underwater in the North Atlantic Ocean, near the Arctic Circle. The temperature of seawater is kept below 4℃ all the year round, and the surface layer freezes in winter, which makes it impossible to enter all the year round. Over the years, Icelanders have attached great importance to protecting the marine environment and ecological balance. In addition, glaciers and snow-capped mountains cover the land, and there is no pollution caused by industrial and human activities around the sea area. The red ginseng grown in this environment does not contain any pollutants. Because of its long growth period and rich accumulation of nutrients and active substances, its quality is far superior to other sea cucumbers. Icelandic red ginseng is sweet in appearance, rich in meat, golden and unique in color, delicious in taste and rich in nutrition, which can be described as the best of ginseng.
Red ginseng has high medicinal value. National research groups such as Qin Zhao, Wang Jingfeng, Xue Yong, Wang Yi, Gao Sen, Lei Min and Xue Changhu, established by China Ocean University, have achieved the following results in the research project "Comparative study on the main active components and immunomodulatory effects of three sea cucumbers" (published in the first issue of China Fisheries Science, the highest academic journal in China in 2008).
According to the research and analysis of experts in the United States and Canada, red ginseng is a rare healthy food with high protein, low fat, low sugar and low cholesterol. It is rich in more than 50 balanced natural nutrients, 18 amino acids (8 of which are essential amino acids that cannot be synthesized by human body itself), and rich in vitamins and minerals (which are important macro elements and almost all essential trace elements for human body). Among them, the content of protein is 36.2%, active substances such as sea cucumber polysaccharide account for about 15%, the fat content is only about 0.06%, and there is basically no cholesterol. Every100g of red ginseng contains only 0.02 mg of cholesterol. Therefore, red ginseng is the best health nutrition in sea cucumber.
Five, the eating method of red sea cucumber
Red sea cucumber practice 1:
1. First change the sea cucumber into pieces, with the length of 7cm and the width of 2cm. Then put1000g of boiling water into the pot, add ginger, onion, soy sauce, yellow wine and sea cucumber, and roll for 2 minutes.
2. Take out the ginger and onion, pour the sea cucumber into the hedge, put the bamboo grate at the bottom of the same tile stew pot, and pour the sea cucumber into the pot.
3. Chop a few pieces of pork ribs and pork belly, then put oil in the wok, heat the mushrooms and stir-fry the bamboo shoots a little.
4. Stir-fry the ribs and pork in a wok, pour in half of yellow wine, add 600 ml of two soups, refined salt, red soy sauce and pigskin, then pour into a sea cucumber bowl, cover it and cook it in a charcoal stove. After 30 minutes of fire, add mushrooms and bamboo shoots to cook together, and then pick up ribs, pig skin and so on.
5. When eating, pour sea cucumber, mushrooms and bamboo shoots into the pot, add monosodium glutamate, thicken, pour sesame oil and cooked lard, and sprinkle with pepper.
Tips for Red Sea Ginseng
Eating grams: sea cucumber (soaked in water): sea cucumber participates in vinegar grams; Should not be taken with licorice.
Red sea cucumber practice 2:
Ingredients: sea cucumber, onion.
Seasoning: onion oil, minced onion and ginger, refined salt, cooking wine, soy sauce, sugar and starch water.
Practice: Healthy eating in spring.
1. eviscerate the sea cucumber, cook it, control the moisture, and shred it. Handling sea cucumber is a bit cumbersome, but it has no technical content.
2, chopped green onion.
3. Put the onion in the oil pan until it is half cooked, fry until golden brown, and take it out. Put the onion oil aside.
4, put a little onion oil in the pot, stir-fry Jiang Mo with chives, add sea cucumber, add a little broth, and then add salt, cooking wine soy sauce and a little sugar.
5. After boiling, simmer for 2 minutes. 6, thicken with dilute starch water, use medium heat to collect juice, pour in onion oil, and serve.