Dried or fresh ginseng for soaking in wine?

It is best to use fresh ginseng for broken wine. Some people have spirituality and can grow leaves.

The difference between fresh and dried ginseng.

Fresh Ginseng As the name suggests, fresh ginseng is a ginseng that is dug directly from the soil and has not been processed, and it preserves the natural essence of ginseng in its entirety and intact. Studies have shown that the amount of ginsenosides in fresh ginseng exceeds the content of dried ginseng by 27%.

In addition, the medicinal ingredients of fresh ginseng are more soluble in alcohol than dried ginseng, and the original effect can be enhanced with the help of alcohol. However, fresh ginseng is not easy to preserve, and improper storage is prone to mold and rot. In addition, the ginseng harvesting season is from September to October every year, and after mid-October, fresh ginseng is almost difficult to buy, so in order to make it easier to preserve, ginseng farmers make fresh ginseng into dried ginseng.

Dried Ginseng Dried ginseng is fresh ginseng that has undergone a series of dehydration, sun drying, and drying. Compared with fresh ginseng, dried ginseng will have a certain loss of nutrients during the processing process, so the efficacy is weakened compared to fresh ginseng.

However, dried ginseng can be purchased all year round and is easy to preserve, so you can buy it at any time when you want to eat it or soak it in sake.

But whether it's fresh or dried, what kind of ginseng you buy depends on your needs. It's September, and it's the ginseng harvesting season, so it's certainly best to be able to buy fresh ginseng soaking wine.

Wash the ginseng, put it in liquor above 50 degrees, seal it, shake it a few times a day, generally speaking, 250 grams of ginseng can be used in the proportion of 500 grams of liquor, and it can be drunk after a month.

Ginseng is a great tonic for wine.

Recipe] 5 grams of ginseng, 25 grams of rehmannia rehmannia, 90 grams of wolfberry, 100 grams of rock sugar, 2500 grams of liquor.

Preparation ] Remove the reed head of the ginseng, bake it softly, slice it, remove the impurities from the wolfberry, put it into a clean gauze bag with the white ripeness, seal the mouth of the bag, put the medicine bag into the wine and seal and soak, stir 1 time a day. After soaking for 15 days, filter it with clean gauze, and take the medicinal wine for later use. Put the rock sugar into the pot, add a small amount of water to heat and dissolve and boil, boil until it is slightly yellow, filter and remove the slag while it is hot, add it to the medicinal wine after cooling, and stir well.

After letting it sit for a while, take the liquid sake and drink it.

Function] Great replenishment of qi and blood. Calm the nerves, nourish the liver and eyes. It is suitable for physical weakness, neurasthenia, dizziness, soreness in the waist and knees, etc. People who are not sick often drink it, which has the effect of strengthening the body and prolonging life.

Dosage] 2 times a day, drink 15 20 ml each time.

Ginseng reishi wine.

Formulation; 1 large branch of ginseng, 30 grams of Ganoderma lucidum grass, 750 ml of liquor.

Indications: Lack of sleep, poor appetite, coronary heart disease, old age and frailty after illness.

Dosage: Ginseng and Ganoderma lucidum are immersed in liquor and can be drunk for more than 7 days. l spoon each time, drink l 2 times a day.

Ginseng wolfberry wine.

Recipe: 30 grams of ginseng, 500 grams of wolfberry, 100 grams of rehmannia rehmannia, 4000 grams of rock sugar, 5000 ml of liquor.

Indications: Replenish qi and blood, and have significant effects on various strain deficiency diseases such as lack of food, fatigue, night sweats, insomnia, dizziness, and low back pain.

Production: Put them together in the jar, cover and seal. After 20 days, it is filtered, and then the wine is placed in the jar and sealed. It can be consumed after 30 days.

Guidance:

Hello, fresh ginseng can choose to soak in wine, if you want to dry it, you can generally treat it like this, if there is sun, the sun will dry, if there is no sun, you can dry it in a windy place, and if it rains, you can choose to dry,

Wash the ginseng, prepare a container, pour the liquor into it, put the fresh ginseng in it, cover and seal. Take 15 to 20 ml twice daily, morning and evening. After drinking the liquor, add new liquor, and you can also eat the ginseng.

Liquor is a high-quality liquor of 50 to 60 degrees, and it is best not to eat carrots or drink tea while drinking.

Soak wine with fresh ginseng, it is best to use 55 degrees ° liquor, generally soak for about a month to drink, soaking wine with fresh ginseng is better than soaking wine with dried ginseng, so it does not need to be dried.

Ginseng is required to be clean, bask in the sun for about 3 to 5 days, and then don't bask in the sun, put it on the balcony to cool the phoenix place for 2 days, and then soak the ginseng in white and soak it for 20 days.

You don't need to dry it, just wash the fresh ginseng and prepare a container to put the fresh ginseng in.

Fresh ginseng should not be dried, fresh ginseng, especially fresh ginseng with soil, has sufficient nutrients, sufficient pulp water, and good goods without strips are excellent for soaking in wine, but first of all, the crust of the soil must be brushed clean, otherwise the brewed wine will have a strong earthy smell.

When brushing, you can use a toothbrush dipped in baking soda brush, which is relatively clean, and throw it directly into the wine after brushing, not too much, just soak one pound of wine.

Another point is to use fresh ginseng to soak wine, and fresh ginseng will become fat, which is not bad, but caused by the water in the wine entering the ginseng body.

It does not need to be dried, and it can be soaked in wine.

Ginseng brewing can be made with both dried and fresh ginseng. But in general, fresh ginseng soaking wine is better. This is because fresh ginseng retains its nutrients more completely when it is unprocessed.

And the nutritional value of fresh ginseng is often higher than that of dried ginseng. Therefore, it is recommended to use fresh ginseng for ginseng soaking wine.

Soaking fresh ginseng in wine can last longer than soaking dried ginseng.

In addition, fresh ginseng contains not only ginsenosides, but also glycogen, carbohydrates, proteins, and a variety of nutrients. Moderate consumption can replenish the nutrients needed by the human body.

Content - >

It may be better to choose fresh ginseng for ginseng soaking wine.

Fresh ginseng is fresh, more original, more nutritious, less additives, and better preserved efficacy; Dried ginseng will lose nutrients after air drying, and the effect will be affected to a certain extent if the time is too long.

The main value of medicinal liquor is the health effect, which can be drunk in small amounts each time; It should be noted that if the ginseng is old, the brewing time should be appropriately extended, so that the nutrients in the ginseng can be more fully absorbed by the wine.

Instructions for ginseng soaking wine

In addition, we should pay attention to the alcohol content of soaked ginseng should not be too high, otherwise the substances in the alcohol will be quickly sold and the backbone will be solved, which will greatly reduce the efficacy of the medicinal wine. In the process of soaking medicinal wine, we should pay attention to avoid direct light as much as possible, otherwise it will affect the medicinal properties. However, if you have symptoms of discomfort in your body, it is recommended to go to the hospital for examination, follow the doctor's instructions, take medicine, and do not rely only on medicine and alcohol.

Ginseng can nourish qi and blood, greatly replenish vitality, calm the nerves and intellect, nourish the spleen and lungs, in short, eating ginseng is very good for people, but you should pay attention not to drink tea and do not eat radish during the period of eating ginseng.

The above content reference: Encyclopedia - Ginseng.

Fresh ginseng. The practice of ginseng soaking in wine.

1. Ginseng tonic formula.

30 grams of ginseng, 30 grams of cooked ground, 90 grams of wolfberry, 100 grams of rock sugar, Gu Yangkang, no additives, 2500 ml of wine for soaking wine.

When soaking, remove the reeds from the ginseng, bake it softly, and slice it; Goji berries remove impurities, put them in a clean gauze bag with ginseng and cooked plums, and tie the mouth of the bag. Put the medicine bag into the wine jar and seal and soak, stirring once every calendar day. After 15 days, put the rock sugar in a pot, add a small amount of water, heat and melt and boil, boil until slightly yellow, filter and remove the slag, add it to the medicinal wine after it is cold and stir well.

Let it sit for a while, take the sake liquid and drink. Ginseng tonic wine can greatly replenish qi and blood, calm the nerves, nourish the liver and eyes. It is used for physical weakness, neurasthenia, dizziness, soreness in the waist and knees, etc.

2. Recipe for ginseng Ganoderma lucidum wine.

1 ginseng, 30 grams of Ganoderma lucidum grass, limb sheng chaotic valley health, no additives, 750 ml of wine for soaking.

When brewing, the ginseng and Ganoderma lucidum are immersed in the liquor together, and they can be drunk for more than 7 days. Ginseng Ganoderma lucidum wine can improve appetite and is very effective for coronary heart disease, old age and frailty.

3. Ginseng Qi and Blood Replenishing Wine Formula.

20 grams of ginseng, 25 grams of astragalus, 20 grams of angelica, 60 grams of longan meat, 15 grams of Chuanxiong, 45 grams of rehman, Gu Yangkang, no additives, 1000 ml of wine for soaking.

When brewing, soak in 50-degree liquor for 1 month and drink. This wine is suitable for weak qi and blood, paleness, fatigue, or sparse menstruation, light color, late menstruation, etc. Those who are not good at drinking can drink this wine in soup. Or stew chicken with this wine is also good.

1. Ingredients required: two dried ginseng, 300g wolfberry, 5000g of liquor about 50°-60°, and a clean glass jar;

Method:1First, wash the ginseng and wolfberry to remove surface impurities;

2.Dry the washed ginseng and goji berries;

3.Pour the liquor into the anhydrous glass jar, and then put the dried ginseng and goji berries into the wine;

4.Cover and store tightly sealed, stirring once a day;

5.Wait for about 15-20 days to drink.

2. Fresh ginseng is better.

Fresh ginseng has just been dug out of the soil and has not been processed, so it can retain the essence of ginseng more completely, and the saponin content in fresh ginseng is much higher than that of dried ginseng, and the nutritional value is relatively higher. The most important thing is that the medicinal ingredients in fresh ginseng are more soluble in alcohol than dried ginseng, so the medicinal effect of fresh ginseng soaked in wine will be better.

3. When we soak wine, we should choose 50°-60° wine, which is the most suitable, and it is best to be pure grain wine. Because the solubility of various active substances in ginseng is different, some can be easily dissolved in alcohol, and some have good solubility in water. If the alcohol concentration is too high, it will not be conducive to the dissolution of meltwater substances, which will reduce the efficacy of the drug.

When we soak in wine, we try to choose jars made of glass, and it is better not to choose plastic ones. Because plastic jars will react with medicinal wine when soaking wine, which will produce substances that are harmful to the human body.

When we make medicinal wine, we should place it in a cool and ventilated place, and avoid sunlight. Do not place in a place where the temperature is too high. Because direct sunlight or too high temperature will easily affect the activity of medicinal wine.

4. If you choose a wine with a higher degree and use a glass container, and it is well sealed, it can be stored for 5-10 years. Because the wine itself has a good preservative effect, ginseng soaking wine can last for a long time when stored properly. However, the longer the ginseng efficacy, the less effective it is, so it is recommended to drink it within 3-6 months.