How to make white melon ginseng nutritious

The steps of the correct method of making dried sea cucumber are as follows: Step 1: cold water blister.

Take a few dried sea cucumbers, soak them in pure water for 24-48 hours, and the soaking time should be soft and cut with scissors. In the meantime, pay attention to changing the water every 12 hours or so, and it is recommended to put it in the refrigerator to keep it fresh in summer. Then use scissors to cut from the tail to the mouth, and remove the white calcareous (sea cucumber tooth) on the head, clean it and set aside.

Step 2: Cook over low heat. Families can use an aluminum pot for boiling water, fill 3 4 tap water, put the cleaned sea cucumber into it, boil it for 30-40 minutes (40 heads of 40 boil for 40 minutes), then turn off the heat, pour boiling water and sea cucumber into a thermos flask and simmer for 8-12 hours (depending on the size of the sea cucumber to adjust the simmering time).

The water in the thermos flask is nutritious, edible and a great supplement.

Step 3: Ice blisters. Put the sea cucumber in a container with purified water (or distilled water), put it in the refrigerator to keep it fresh (put the purified water ice cubes prepared in advance, ice water mixture 0 in the water), and soak for 24-48 hours (change the water once in between).

Sea cucumbers that have gone through the above three steps can be processed and eaten directly. There are two ways to identify whether the sea cucumber is good: 1. Use chopsticks to pick up the middle of the sea cucumber, and the two ends will naturally droop to make the hair, otherwise repeat the last two steps.

If it breaks with a clip, it means that it has been sent. 2. Poke the sea cucumber from the back with chopsticks without much effort, and if you don't do it, you should continue to send it. If there is an endless sea cucumber, continue to soak it will gradually shrink, you can put the dried sea cucumber into a plastic bag and freeze it for 10 hours, and then take it out directly to thaw it.

2. After the sea cucumber is ready, it is suitable for braised seams, green onion roasting, stewing and other cooking methods;

3. When storing: the sea cucumber can not be stored for a long time, it is best not to exceed 3 days, soak it in cold water during storage, change the water 2-3 times a day, do not get oil, or put it in the refrigerator that does not freeze; If it is stored dry, it is best to put it in a sealed wooden box to prevent moisture.

It can be eaten after it is ready. If you want to absorb its nutrients more fully, it is best to eat the sea cucumber slices without cooking, dipped in soy sauce or honey and eaten directly.

White ginseng has a good effect on the lack of oxygen in the elderly, the best way is to cut it into small slices, put it in a teacup to brew water to drink, and soak until the white ginseng is open, soft, and finally you can chew it off, and all the nutrients are absorbed.

It can also be stewed with food (all fresh white ginseng).

Here are a few recipes::

Stir-fried pork liver with white ginseng.

1. Raw materials 1Ingredients: 250 grams of white ginseng, 200 grams of cooked pork liver.

2.Seasoning: cooking wine, refined salt, soy sauce, chopped green onion, shredded ginger, lard.

Second, the production method: 1Remove the white ginseng, wash and slice it. Slice the pork liver.

2.Heat the oil pot, stir-fry the ginger and shallots, put in the pork liver and stir-fry, cook the cooking wine and soy sauce, stir-fry a few times, add refined salt, white ginseng and an appropriate amount of water, and fry until the pork liver and white ginseng are flavorful.

Note: Pork liver contains more protein than lean pork, liver starch is most easily hydrolyzed into glucose and utilized, and the iron content is 18 times that of pork. Each 100 grams of pork liver contains 8700 IU of vitamin A, mg of vitamin

It has the effect of nourishing the liver, nourishing the blood, and benefiting the purpose. It is a dish that is paired with white ginseng to provide rich nutrients for the human body, and is suitable for patients with anemia, night blindness, wind and tears, pellagra, swelling and other diseases. It also has a certain anti-cancer effect.

Stir-fried shredded pork with white ginseng.

1. Raw materials 1Ingredients: 250 grams of fresh white ginseng, 200 grams of lean pork.

2.Seasoning: cooking wine, refined salt, monosodium glutamate, soy sauce, chopped green onion, shredded ginger.

Second, the production method: 1Remove the white ginseng, wash it and cut it into strips. Wash the pork and cut into shreds.

2.Heat the pot and put in the shredded meat, stir-fry until the water is dry, cook in soy sauce and cooking wine, stir-fry a few times, add refined salt, green onion and ginger, stir-fry until the meat is cooked, add white ginseng and an appropriate amount of water, fry until the meat is cooked and rotten, point in monosodium glutamate, and put it on a plate.

Note: The pork with white ginseng to nourish yin and dryness, nourish the middle and nourish the qi is matched to form this dish, which can provide the human body with rich protein, fat, a variety of minerals and vitamins. Stir-fried shredded pork with white ginseng can be used to nourish fatigue and fatigue and yin deficiency in cough, thirst, constipation and other symptoms.

It also has a certain anti-cancer effect.

Steamed eggs with white ginseng.

1. Raw materials 1Ingredients: 50 grams of fresh white ginseng, 2 eggs.

2.Seasoning: refined salt, monosodium glutamate, chopped green onion, lard.

2. Preparation method: Remove the white ginseng and wash it, blanch a piece in a pot of boiling water, remove and squeeze the water, and cut it into small cubes with a knife. Will.

Put the eggs into a bowl, add white ginseng, refined salt, monosodium glutamate, chopped green onion, lard and water, mix well, put it in the cage, steam for about 20 minutes, and take it out.

Note: This dish is made of white ginseng eggs as the main ingredient and steamed. In addition to the general nutritional and tonic effects, white ginseng also has anti-cancer effects.

Paired with nourishing and strengthening eggs, its function is to nourish blood and calm the nerves, nourish yin and moisten dryness. It can often be used as an auxiliary dietary therapy dish for cancer patients, sperm and blood deficiency, weakness, upset, dry cough and other diseases.

Function. Cough with lung fever. Serve with half a tael of sand cucumber and decoction in water.

Sudden hernia (cramping pain in the lower abdomen and vagina, self-explanatory, almost dying). Grind finely with sand cucumber, one teaspoon per serving, and send down the wine.

Leucorrhea in women. Use sand cucumber to grind finely, two dollars per serving, and send rice soup.

How to eat. 1. The effect of white ginseng is milder than that of red ginseng. Li Yanwen recorded in "The Biography of Ginseng" that ginseng is "cool with raw qi", which is "the clear air of high autumn, the yin of the sky, and its sexual decline".

And emphasized that "if the disease of the above void fire is prosperous, it is advisable to use white ginseng to make up the soil by purging the fire, which is purely to use its qi". Modern medical research has confirmed that the efficacy and effect of white ginseng are suitable for people with qi and yin deficiency. In many places in southern China, they like to take white ginseng, or advocate the use of red ginseng in autumn and winter, and the use of white ginseng in spring and summer.

It is also advocated that red ginseng should be used for those with weak constitution, and white ginseng should be used for those with better constitution.

2. grinding powder; Grind the ginseng into a fine powder and swallow it every day, the dosage depends on the individual's constitution, generally 2 grams each time.

3. Stewing: Ginseng is often accompanied by a certain bitter taste when eating, if the ginseng is stewed with lean pork, chicken, fish, etc., it can eliminate the bitter taste and nourish and strengthen the body.

4. Steaming: Cut the ginseng into 2cm slices, put it in a porcelain bowl, fill it with water, seal the mouth of the bowl, and put it in a pot to steam and stew for about 30 minutes (you can also steam for a longer time) before taking.

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

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

Big supplement. 7. Chewing; Cut the ginseng into thin slices, take 2 or 3 slices and chew them in the mouth, which is refreshing, cool and delicious, and is the easiest way to take it.

8. Soak in wine. The whole ginseng can be cut into thin slices and bottled, soaked in 50 to 60 degrees of white wine, and taken daily.

The above introduces the edible method of white ginseng, and at the same time, white ginseng can also be made into a lot of health medicinal diets.

You can stew chicken, stew pig's trotters.

10 grams at a time is sufficient.

Generally, 50 grams of soaked liquor is enough for 1 catty.

It can be eaten by people over the age of nineteen.

Can't eat more. You can't eat radish when you eat white ginseng.

Eating turnips is the same as not eating them.