How do you see the quality of red ginseng? What do you think about the quality of red ginseng?

Clause. 1. Look at the color.

Although both sugar-sweetened red ginseng and sugar-free red ginseng are brownish-red, the sweetened ones appear more transparent, while normal red ginseng is just brownish-red and does not have a transparent feeling.

Clause. Second, look at the hardness.

Unsweetened red ginseng is harder and has a crisper sound when beaten, while sweetened red ginseng is duller and feels like it is damp.

In addition, sugar-free red ginseng is relatively brittle, and it is easy to break the whiskers with a little force, while the main body of the ginseng is not easy to break, and the sugar-free red ginseng has a certain toughness and can be bent, not only the whiskers, but also the main body can be bent.

Clause. 3. Taste.

Sweetened red ginseng tastes very sweet, basically you can't eat bitterness, or the bitterness is relatively light, while sugarless red ginseng is also a little sweet, but it is not like sugar ginseng in the mouth is very sweet.

In addition, sugar-free red ginseng is sticky to the touch of your hands in a humid environment, while sugar-free red ginseng does not feel that way.

Clause. Fourth, look at the cut surface texture.

After the red ginseng is sliced, if you can see a relatively clear pattern like an annual ring, it means that the red ginseng slice is basically sugar-free, while the red ginseng with sugar cannot, and the ginseng pattern on the cut surface of the ginseng slice cannot be clearly seen.

Now, everyone can better understand how to distinguish the quality of red ginseng, of course, if you still have no clarity about this stubble, you can pay more attention, we will update the relevant knowledge about ginseng, so that everyone can better understand this thing.

Let me talk about it. Red ginseng.

The good or bad can be seen in the details. For example, the head of a good ginseng is short, thick, and horseshoe-shaped; And the ginseng body is complete and compact, and it is square and flat.

Its color is dark reddish-brown, and the whole ginseng texture is fine, tight and thick, and it will not feel sticky in the hand. In addition, good red ginseng legs are very straight and natural, and you can catch your eye at a glance.

The quality of red ginseng can be best seen from the slices of red ginseng. Good red ginseng is a thick reddish-brown color and is very moisturizing. In addition, there will be clear growth rings on the surface of the slice, and the number of rings can roughly tell whether it is a six-year-old red ginseng.

If there is a hollow on the surface of the slice, or a white heart, it means that it is not a good ginseng.

In addition, a good red ginseng has a high processing process, which is generally subjected to more than six times of evaporation, and the moisture content of the ginseng body is controlled at 11%. The poor ginseng is generally only steamed and dried about three times, and the water content of the ginseng body is too high and the quality is low.

Taking Kaicheng Gaoli red ginseng as an example, the six-year-old red ginseng is used to prepare it using the ancient method, undergoing six steaming and six drying, and the water content of the ginseng body is strictly controlled at 11%. And it does not contain sugar, to ensure quality, and the ginseng body will not decompose after many brews. I hope to solve the subject's doubts.

After the processing of red ginseng is completed, the appearance is usually ruddy and luster, and you can smell the strange fragrance of Chinese medicinal materials when you smell it carefully, similar to the bitter burnt taste of the pharmacy, and it will definitely not be the taste of brown sugar at home.

Nutritional value: 1Red ginseng is a cooked product of ginseng, and everyone knows the miraculous effect of ginseng, but in fact, red ginseng is not much different from its efficacy. Red ginseng can greatly replenish vitality, restore the pulse and strengthen the body, and invigorate qi and blood.

Red ginseng is a good tonic for those who are deficient in qi and blood and have partial yang deficiency. Red ginseng can be used as a tonic for those who are often afraid of cold, unwarm hands and feet, dizziness and fatigue, weakness of limbs, fatigue, shortness of breath and shortness of breath. 2.

Traditional Chinese medicine that calms the nerves and nourishes the brain points out that red ginseng mainly tonifies the five organs, calms the spirit, stops palpitations, removes evil spirits, and brightens the eyes. Therefore, if you consume red ginseng for a long time, it has the effect of calming the nerves and nourishing the brain. Friends who suffer from frequent insomnia and poor memory can regularly consume red ginseng to relieve insomnia and relax the nerves, especially for women in menopause.

3.Enhancing ImmunityRed ginseng has a good tonic effect, and the effect is very good in replenishing deficiency, long-term use of red ginseng can improve the body's immunity, and can also fight fatigue. 4.

To prevent hypertension and blood sclerosis, red ginseng can regulate the body's immune function; Reduce blood viscosity and inhibit embolism; It has anti-radiation activity and can also reduce the amount of fat in the human body.

Precautions: 1. Avoid drinking tea after taking red ginseng. After taking red ginseng, do not drink tea to avoid impairing the effect of red ginseng. 2. Avoid using hardware cookware for red ginseng.

Whether it is decoction or stewing, avoid using hardware cooking utensils. 3. Red ginseng should not be eaten with grapes. It will damage the nutrition of red ginseng, and the grapes contain tannic acid, which will cause the protein in red ginseng to bind and precipitate, which will affect the absorption of red ginseng and reduce the efficacy of red ginseng.

Red ginseng is a cooked product of mountain ginseng, in addition to having the effects of replenishing qi and blood, strengthening the spleen and lungs, quenching thirst and soothing the nerves and helping sleep, its medicinal effect is warmer, with the characteristics of fire, strength and strong effect, and it is better at replenishing qi and blood, returning to yang and relieving adversity, and nourishing blood and taking blood. From the perspective of health care and physical fitness, red ginseng is a nourishing product for people with qi and blood deficiency and yang deficiency, and red ginseng can be used as a food supplement for those who often suffer from coldness, lack of warmth in hands and feet, dizziness and fatigue, weakness of limbs, fatigue, chest tightness, shortness of breath, severe cold in the stomach, long-term diarrhea, insomnia and dreams, impotence and frequent urination and urgency.

1. The role and efficacy of red ginseng slices and how to eat them.

Red ginseng slices greatly replenish qi and blood, restore the pulse and trap, nourish blood and take blood. It is used for qi and blood deficiency, cold limbs and weak pulses, qi does not take blood, and blood leaks; Heart failure, the role of cardiogenic shock. Red ginseng tablets also have the functions of replenishing qi and blood, replenishing yin, nourishing blood, quenching thirst, clearing the brain, strengthening the stomach and eliminating appetite, and calming down.

Long-term use of red ginseng tablets can improve human immunity, relieve fatigue, prevent radiation, inhibit tumors, and regulate the body's endocrine system. Red ginseng tablets are suitable for the elderly, people who have been sick for a long time with qi and blood deficiency, red ginseng tablets have the characteristics of fire, strength and strong effect, and are the preferred tonic for people with yin and yang deficiency.

There are also many ways to operate red ginseng slices. First, it is capable of boiling. Chicken, duck, fish and other ingredients can be boiled together, which can not only have a nourishing effect, but also enhance the taste of red ginseng slices.

Second, it is capable of steaming. Put the red ginseng slices in a bowl, add an appropriate amount of water, put them in a pot and steam them for 30 minutes, and then serve. Third, to be able to make tea.

Eat the red ginseng slices as tea, put them in a bowl, add boiling water to mix, cover the lid and let it sit for five minutes before serving. It can be repeated until the tone fades.

2. When and what season is the best time to eat red ginseng.

Traditional Chinese medicine believes that it is best to take red ginseng on an empty stomach after rinsing and cleaning in the morning, and then eat breakfast after activities, which can be digested and absorbed without stagnating qi. In general, it can be taken at noon or in the morning. As a result, red ginseng can be eaten in the morning and can also be eaten at noon.

However, it should be noted that red ginseng has an agonizing effect on the cerebral cortex, and taking red ginseng at night can easily cause insomnia and satiety. Therefore, red ginseng is not suitable for use at night or before bedtime.

Red ginseng is a partial heat, with the hand of revitalizing yang, it is very suitable for people with weak qi and yang deficiency to eat, to feel dizzy, panting, old age and weakness, weak constitution after illness, or women with excessive blood loss, after surgery, it is very suitable for consumption. Autumn and winter are suitable for consumption. In autumn and winter, red ginseng can be stewed with Korean ginseng.

It can remove dampness, heal qi deficiency and body cold. However, those with yin deficiency and high blood pressure are not suitable for consumption.

How does it taste like to be alive? The taste of red ginseng. It's a little bit, when you eat it first, it's a little bitter, and then you carefully taste it there's a little bit of sweetness.

Only American ginseng is cool, other species are warm, body hot, or it is more suitable to eat American ginseng in summer, eat more red ginseng and white ginseng in autumn and winter, and ginseng is not recommended for the elderly.

The real taste is astringent, and then it feels special, but it tastes better than sweet potato, but it depends on the taste you prefer!

Good evening to your good friend, this taste is still very good, I like this taste that suits me, and the reputation is also good.

The taste of my body, I think it is very delicious, you can taste it, and it is very good for the body.

1. Identification of common red ginseng.

The sensory characteristics of red ginseng are usually ginseng reed, complete body, total length 6 17 cm, body (taproot) length 5 10 cm, diameter, light reddish-brown, reddish-brown or dark reddish-brown surface, translucent to light; Others are opaque and have dark yellow patches. Upper"Shoulder"The part is obtuse and rounded, and meets the head of the reed (rhizome).

The head of the reed is short, with stem marks that can be distinguished, and there are 2 or 3 branches at the lower end. Annular striations can be seen on the upper part of the body, and wrinkles, longitudinal grooves and fine root marks on the body surface. The reference has been removed.

hard and brittle, with a flat, shiny fracture surface,, reddish-brown; The middle color is slightly lighter, and the peripheral color is darker. The smell is slightly fragrant and specific, and the taste is slightly bitter and then sweet.

2. Identification of red ginseng with side strips.

The morphology, color, and translucent keratin appearance are similar to those of ordinary red ginseng, with the length of the reed, the length of the body, and the length of the legs ("Three long") for its unique characteristics. Due to the long cultivation period of raw ginseng (7 9 years), the upper part of the body is darker and rougher, and the shoulder striations are obvious"There is skin and flesh"The characteristics of the branches, 2 3 branches.

3. Identification of refined red ginseng.

The reed is short, solid, dark, and has the characteristics of suppression. Its surface area is more than 40 times smaller than that of ordinary red ginseng, and its density is increased by 1 time (from increased to.

The single branch is irregular and long prismatic, with obvious indentation, 9 16 cm long, and the reed is short (after the reed shrinkage process, part of it"Shrinkage"into the shoulder), there are 2 3 branches after pruning.

The surface is reddish-brown and shiny, and the shoulders are lighter in color and ringed; There are fine longitudinal wrinkles on the body surface, no grooves, yellow skin, and broken scars. Hard and brittle, with a flat, bright, fine, non-porous, keratin-like section. Cortex and medulla may be discerned.

The methods of selecting red ginseng are to look at it, pinch it with your hands, smell it with your nose, and taste it with your mouth.

1. See

1. Look at the reed bowl: the ginseng reed is thick and short, most of them are double reed heads (there are also single reeds, occasionally three reeds), the reed bowl is large, and there are no fibrous burrs on the edge.

2. Look at the broad: commonly known as "wide shoulders", there are mostly two legs (there are one or three, rare four), and the legs are short and short—the body is close to the body, and some legs are twisted.

3. Look at the cortex: the longitudinal lines of the cortex are delicate, the lower part of the ginseng body has a transverse ring texture, and the middle and lower parts have longitudinal lines and a few shallow grooves, slightly like: the elderly**. Some ginseng bodies have yellow skin, commonly known as "yellow jackets".

4. Look at the color: the surface is mostly reddish-brown or crimson, oily and slightly satin-like, shiny and slightly transparent.

Second, hand pinching

It feels solid and not easy to break, and the section is flat and keratin.

3. Nasal smell

High-quality red ginseng has a special aroma.

Fourth, taste with your mouth

High-quality red ginseng is tough and not easy to melt in the mouth, and the taste is slightly bitter and sweet and long-lasting.

How to eat red ginseng

1. Stew: Red ginseng or white ginseng is often accompanied by a bitter taste when eaten, if ginseng is stewed with lean pork, chicken, fish, etc., it can eliminate the bitter taste and nourish and strengthen the body.

2. Steaming: Cut the red ginseng into about 2 cm slices, put it in a porcelain bowl, fill it with water, seal the bowl, and put it in a pot to steam and stew for 30 minutes.

3. Brewing tea: Cut red ginseng or dried ginseng into thin slices, put it in a bowl or cup, brew it with boiling water, and take it after 5 minutes.

4. Porridge: Cut the red ginseng into thin slices, and put a little when boiling porridge for breakfast.

5. Chewing: Cut the red ginseng into thin slices, take 2 3 slices and chew them in the mouth, which is refreshing, cool and delicious, and is the easiest way to take it.

6. Grinding powder: grind ginseng into fine powder and swallow it every day, the dosage depends on the individual's physique, generally each time.