The practice of ginseng soup, how to make ginseng soup

As we all know, ginseng chicken soup is a good product in food nourishment, which has the effects of nourishing the spleen and lungs, quenching thirst, calming the nerves, replenishing qi and blood. Ginseng chicken soup is the most common and well-known nourishing method in our daily life, but the original intention of eating ginseng chicken soup is to strengthen the body and regulate the body, which requires the selection of ginseng and the practice of ginseng chicken soup must be exquisite

According to personal research and the experience of many friends in life, the ginseng baby dog egg is summarized and shared as follows:

Ginseng is mainly fresh.

If it is used as a daily health preservation, it is recommended to choose 15-year-old pure forest ginseng;

If you are weak or in a sub-healthy state, it is recommended to choose 19-20 years old pure forest ginseng;

The ratio of ginseng chicken in ginseng chicken soup.

This article is mainly based on pure understory ginseng, with an average of 5-7g per plant of fresh understory ginseng and 150g-250g of chicken; 8-15g of fresh forest ginseng per plant, 250g-500g of chicken.

At the same time, according to their own needs, they can be put into jujube, astragalus, angelica, wolfberry, sand kernel and other medicinal and edible homologous Chinese medicinal materials.

How to eat: Eating ginseng chicken soup must be selfish.

Why is the word selfishness mentioned, because the saponin component of a ginseng is balanced with some special active substances (the names of some substances not detected by Western medicine), after a person eats it, the movement in the body may reach the same as the "Shennong's Materia Medica" said: "The main tonifies the five organs, calms the spirit, stabilizes the soul, stops palpitations, removes evil spirits, brightens the eyes, and is happy and intellectual." Long-term wear, light body and prolongation of life".

Therefore, ginseng chicken soup is made by one person, eaten by one person, not a few ginseng or stewed with a few catties of chicken, and then drunk by a family, although this consumption can achieve the effect of replenishing qi, but it is not perfect, or a lot of ginseng charm can not be experienced.

As for how to eat, young friends drink a bowl (2 or two bowls) of soup and chicken every morning and evening, 250g-500g chicken ginseng soup can be eaten for 2-5 days, if you are older, you can eat 150g of chicken ginseng soup at one time. Finally, after drinking the soup, don't forget to eat the ginseng.

Best practices for ginseng chicken soup.

In order to prevent some of the nutrients in the ginseng chicken from being lost with steam, and in order to ensure the perfect effect of ginseng chicken soup, I personally recommend that you choose to steam ginseng chicken soup with water in a steaming cup, which is more delicious in its original flavor. Next, let's take you to feel the steaming process, this time the ginseng chicken soup is made with 30 grams of astragalus and 4 jujubes, and I personally name it the ginseng chicken soup.

One ginseng plant, washed and drained, 4 jujubes, 30g of astragalus;

Put ginseng, chicken, jujube, and astragalus into a steaming cup;

Pour in boiling water, cover with an airtight lid, steam for 40 minutes to 1 hour and serve.

The addition only says the last three sides, no salt, no salt, no salt Thanks for reading!

Ingredients for ginseng soup production: a black chicken, an appropriate amount of red dates, 100 grams of rice wine, 3 ginsengs, an appropriate amount of glutinous rice, a little wolfberry, 2 tablespoons of seasoning salt, 1 teaspoon monosodium glutamate. Ginseng soup making method steps:

Wash the outside and inside of the chicken, wash and drain the glutinous rice for later use. Put glutinous rice, ginseng whiskers, red and ginger slices into the belly of the chicken and sew it with a toothpick. Blanch the chicken in boiling water for about 3 minutes, then rinse it, then put the whole chicken in 2000ml of water.

After boiling, turn to low heat, add pine nuts and rice wine, cover the pot and boil for about 90 minutes before serving.

The method of stirring the beam of ginseng slag soup is as follows:Ingredients: 1 large bone.

Excipients: Mingyu yam one, monosodium glutamate.

Appropriate amount, 13 fragrant flavors, two star anise, appropriate amount of light soy sauce, ginger.

Appropriate amount, appropriate amount of ginseng, appropriate amount of baby cabbage, appropriate amount of red dates, appropriate amount of wolfberry, one corn, coriander, or a small handful of green onions, mushrooms.

A small half bowl and salt to taste.

Steps: 1. Put it in a pot.

2. Add an appropriate amount of ginger, two star anise, and a bundle of coriander, simmer for ten minutes, then pick up, rinse again, and put it in a pressure cooker.

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3. Put an appropriate amount of water in the pressure cooker, put the bones in, corn, red dates and wolfberries, ginseng, mushrooms, yams, cover and simmer for 55 minutes. After 55 minutes, open the lid and put the baby cabbage in, and after three minutes, put the salt, monosodium glutamate, 13 spices, and soy sauce together, and it is done.

Ingredients: 1 pigeon, 30 grams of fresh ginseng, 10 red dates.

Seasoning: 5 grams of ginger, 3 grams of salt, 2 grams of monosodium glutamate.

The practice of boiling pigeon soup with fresh ginseng.

1. Clean up the pigeon; Ginseng washed; Wash the dates and remove the pits; Wash and peel the ginger and cut into slices.

2. Remove the blood from the pigeon in boiling water.

3. Put the pigeon, ginseng, red dates, and ginger slices into the pot together, add an appropriate amount of water, simmer over high heat for 35 minutes until cooked, and add salt and monosodium glutamate to taste.

1. Chicken nuggets and ginseng soup: The required materials mainly include 1 tender hen, ginseng, milk soup, lard, green onions, ginger, refined salt, cooking wine, etc. When making it, first wash the prepared ginseng with water, remove and drain the water.

Next, heat the pot, add the lard to heat, add the chopped green onions, ginger, etc. to stir out the fragrance, cook an appropriate amount of cooking wine, add the milk soup to cover the pot and start cooking, and wait for the soup to boil several times, pick out the green onions and ginger, and pour the soup into the casserole. Put the prepared hen and ginseng in a clay pot at the same time and simmer over low heat until the chicken is cooked and ready to eat, but it is best to skim off the oil slick before serving. Overall, this soup is very nutritious and has the fragrance of ginseng, which can play a good role in improving immunity and nourishing yin after taking it.

2. Red jujube and ginseng soup: the required raw materials are mainly red dates, ginseng and other two kinds. Here's how to make it:

Remove the core of the prepared jujube and wash it in cold water. Brush the ginseng carefully with a brush, cut evenly into thin slices, and set aside. Next, put the casserole on the fire, pour in an appropriate amount of cold water and boil over high heat, add the prepared ginseng slices and red dates, cover the pot and cook over low heat for 2 hours.

Experts pointed out that this is a soup that is very suitable for winter health nourishment, which has the effects of nourishing the stomach, nourishing blood and nourishing yin, greatly replenishing vitality, and quenching thirst. During the cooking process, it is necessary to avoid frequent lifting of the pot to prevent the effect of ginseng from volatilizing with the smell, which can be divided into multiple servings.

The practice of ginseng soup is introduced to you here, in addition to choosing the above ginseng soup methods, you can also make ginseng soup according to your actual situation. However, it is best to choose a gradual method when taking ginseng, especially when the body is sick and weak, and do not consume too much ginseng at one time to prevent the body from being unable to bear it and causing uncomfortable symptoms.

2 fresh ginseng, half a stupid chicken, 200 grams of pork liver, 3 grams of wolfberry, 3 grams of ginger, 3 grams of green onions, 10 grams of red dates.

5 grams of salt, 5 grams of chicken broth powder.

1 First cut the chicken and wash it, cut the pig into pieces, and wash the fresh ginseng.

2 Boil water in a pot to boiling point, add chicken and pig to boil to remove blood stains on the surface, pour out and rinse with water.

3 Put the pork liver, chicken, fresh ginseng, wolfberry, ginger and red dates into the stew pot, add water and simmer for 2 hours, add salt and chicken powder to eat.

Tips: The choice of wolfberry should be large, thick, red, soft and sweet, and should be placed in a cool and dry place after buying back to prevent moisture and moth.

Ingredients: black chicken, Korean ginseng, round bowl, ginger slices. Cut the black chicken into small pieces.

Add the chopped chicken pieces to the hail and wash off the blood on the surface. Add water and soak for half an hour to soak it in bloody water. Add a few slices of Korean ginseng to the bottom of the saucepan.

Cover a bowl over the Korean ginseng and spread the chicken around the bowl. Place in a steaming oven at 110 degrees for two hours. After the steamer is molded, take out the chicken, and open the bowl to take out the ginseng soup.

1. Prepare the ingredients: a black chicken, a few slices of Korean ginseng, a round bowl, and ginger slices.

2. Prepare a black chicken and cut it into small pieces.

3. Add water to the cut chicken pieces and wash off the blood on the surface.

4. Add an appropriate amount of water and soak for half an hour, mainly to soak the blood water, so that the soup can be clearer.

5. Add a few slices of Korean ginseng to the bottom of the saucepan.

6. Cover the Korean ginseng with a bowl. Arrange the chicken around the bowl.

7. Put it in the steam oven and steam it at 110 degrees for two hours.

8. After steaming, take out the chicken and open the bowl to take out the ginseng soup.

Ginseng is often accompanied by a certain bitter taste when eaten, and if ginseng is stewed with lean meat, chicken, fish, etc., it can eliminate the bitter taste of Peizhou and nourish and strengthen the body.

1. Rock sugar ginseng soup.

Ingredients: 30 grams of rock sugar, 10 grams of Korean ginseng, or 3 grams of ginseng powder.

Method: Wash the ginseng first, cut it into thin strips and fry it with rock sugar. Or take with ginseng powder.

Function: Restore yang and solidify the body, replenish qi and absorb blood.

2. Heat-relieving soup.

Ingredients: 3 grams of American ginseng, 10 grams of dendrobium, 10 grams of wheat winter, 6 grams of bamboo leaves, 3 grams of raw licorice, 30 grams of stem rice, 500 grams of fresh watermelon cuiyi, a little sugar.

Method: Fry the American ginseng first, remove the residue and retain the juice for later use. Break the watermelon and squeeze the juice and set aside.

After soaking the rest of the medicine with land shelter in cold water for 10 minutes, decoction in water to remove the residue and retain the juice, add the stem rice to cook porridge. Cook, mix in American ginseng soup and watermelon cuiyi juice, and add sugar to defeat a little. Warm and cool.

Function: Clears the heat and invigorates the qi, and quenches thirst.