Ginseng stewed chicken to replenish vital energy
Ingredients: 1 chicken, 2 ginseng, 3 jujubes, 3 chestnuts, 1 cup glutinous rice (soaked), garlic cloves 5
Cooking methods:
1. Remove the fat from the chicken and wash it in cold water. Scrape off the skin of the ginseng, cut off the sprouting parts, wash and set aside.
2. Drain the glutinous rice and put it into the chicken belly, and add a ginseng.
3. Put the chicken into the pot, add water until it is fully covered, add ginseng, chestnuts, jujubes, and garlic cloves, and simmer over medium heat for about three hours.
4. Finally, season with salt and pepper.
Efficacy: Professor Zhang Ruicheng, a Chinese medicine practitioner, said that ginseng can replenish qi, jujube and chicken can replenish blood, and chestnuts can replenish the kidneys. Glutinous rice is warm in nature and has the effect of warming the stomach, but people with weak digestion should not eat too much.
Ginseng porridge warms the stomach and ward off hunger
Ingredients: 1 cup of jujube, 10 cups of water, half a cup of chestnuts, 2 ginseng, 1 cup of rice, appropriate amount of wolfberry
Cooking method:
1. Wash the rice and soak it for about an hour and set aside. Scrape off the skin of the ginseng and cut it into strips.
2. Add ten cups of water to the pot, add ginseng, chestnuts, and jujubes. Once boiling, reduce heat to low.
3. Add rice and stir occasionally, cook over warm fire until rice is soft and tender, add wolfberry and season with salt.
Efficacy: Ginseng porridge nourishes qi and blood. It is suitable for people with spleen deficiency, weak blood, and insufficient vitality. It has the effect of replenishing vitality and protecting the heart. You can also choose white ginseng, water ginseng or red ginseng according to your physical constitution. Generally speaking, white ginseng and water ginseng are more suitable to be eaten in summer, while red ginseng is suitable to be eaten in winter.
* Trendy Recipes*
Ginseng Kebabs Replenish Blood and Flavor
Ingredients: 2 water ginseng, 2 tablespoons soy sauce, 1 teaspoon salt, 1 tablespoon sugar, 200 grams of beef, a little sesame oil
Cooking method:
1. Cut the beef into cubes, pat it lightly with the back of a knife, and season with soy sauce, salt, sugar and sesame oil.
2. Scrape off the skin of the ginseng and cut it into thin slices.
3 Arrange the beef cubes and ginseng slices alternately on skewers, sprinkle with a little salt, and bake in the oven until cooked.
Efficacy: Ginseng nourishes the heart and replenishes qi, while beef nourishes blood and iron. The more fragrant skewering method can make the sweet and bitter ginseng easier to eat. However, because it is hotter, people with heat syndrome should not overdose. . If you don’t like beef, you can substitute chicken or pork.
Crispy and delicious ginseng tempura
Ingredients: 4 ginseng, 1 tablespoon salt, 4 tablespoons glutinous rice flour, 2 tablespoons cornstarch
Cooking method :
1. Remove the beard from ginseng, wash it, and cut into 6 to 7 cm long slices.
2. Dissolve the salt, soak the ginseng in the salt water for ten minutes, take it out and wait to dry.
3. Mix glutinous rice flour and cornstarch evenly, add appropriate amount of water, a little salt and salad oil to make a fried batter.
4. Heat the oil, add the ginseng dipped in the frying paste, fry until golden brown, then scoop it up and eat.
Korean ginseng stewed quail
Ingredients: ginseng, quail
Additional ingredients: lean pork, yam, wolfberry, porridge
Seasonings: salt, MSG, ginger slices.
Production:
(1) Medicinal food effect: nourishing yin and blood, suitable for the elderly. The highlight is the slaughtered quail, and the lean pork meat adds umami flavor.
(2) Production process: Put the processed quail, Korean ginseng, accessories, and seasonings into a stew pot, stew over high heat, and then eat. < /p>
Chicken...1 dried shiitake mushroom...4 pieces of cold water and appropriate amount of boiling water
Wine...30ml salt...15g green onions...2 roots of ginger...2 slices
Method:
1. Wash Korean ginseng quickly, soak it in hot water overnight, take it out after it becomes soft, and reserve the ginseng juice for later use.
2. Wash the mushrooms, soak them in water, take them out after they are soft, and keep the mushroom juice in a basin for later use.
3. Lift the chicken, take out the internal organs and chicken feet, wash them with water, and wipe off the water on the chicken body.
4. The chicken wings are fixed on the back, like a pillow with your elbows bent. Put the chicken legs down and fix them on the chicken breasts. Pierce the bamboo skewers into the joints of the thighs to return the feet to their original positions. String the lower legs together with bamboo skewers and fix them to the chicken tail with thread to create a shape.
5. Put the chicken into enough hot water and pass it through the hot water to remove the dirt.
6. Put the chicken into a deep pot, add water to cover the chicken, add the green onions and ginger pieces, cook over high heat, remove the foam and make it clean.
7. Add Korean ginseng and shiitake mushrooms, cook for a while, remove the foam, then add wine and wolfberry seeds, cook over low heat for 1 hour, finally remove the ginger and green onions, add coriander and Salt to taste.