Commonly used Chinese herbal medicine (ginseng)

Herbal ginseng has a heart, sweet, slightly bitter and endless aftertaste. Ginseng collected in autumn and winter is solid, but collected in spring and summer is soft, which has nothing to do with the difference of origin and reality. The color of Liaoshen lotus skin is yellow and smooth as windproof, and the peeling color is as white as powder. False ginseng is forged with the roots of Adenophora adenophora, water chestnut and platycodon grandiflorum, which must not be ignored. Pharmacology ◎ Ganshen is sweet and warm, which can supplement the vitality in the lungs. The lung is full of qi, and the four dirty qi is full, and the essence is born and the body is full. This is because the lung governs qi. Zhang Zhongjing said: "People with fever, blood loss, delayed pulse after sweating, or diarrhea with cold body and weak pulse also take ginseng." "Ginseng Radix Astragali and Radix Glycyrrhizae are sweet, warm and clear, purging yin fire and invigorating vitality, which is the holy medicine for sore poison. In addition, it has the function of getting rid of troubles. Replacing ginseng with radix adenophorae is the sweetness of radix adenophorae. However, there is a difference between ginseng nourishing the yang of the five internal organs and Shashen nourishing the yin of the five internal organs. Although they all tonify the five internal organs, they all need the help of this dirty medicine. 7 grams of ginseng quail eggs, 0/0 gram of Polygonatum sibiricum/kloc, 0/2 quail eggs, and proper amount of refined salt, sugar, sesame oil, monosodium glutamate, white powder, soup stock and soy sauce. ◎ Simmer ginseng, cut into sections, steam twice, collect filtrate, decoct Polygonatum twice, and mix its concentrated solution with ginseng liquid evenly. Cooked quail eggs, shelled, semi-marinated with Polygonatum, salt and monosodium glutamate 15 minutes; The other half is fried in sesame oil until golden brown. Mix broth, sugar, soy sauce and monosodium glutamate in a small bowl to make juice. From another pot, stir-fry quail eggs and prepared juice, and finally from the soup in the pot, then add pickled quail eggs. Disclaimer: The above content comes from the Internet, and the copyright belongs to the original author. If there is any infringement of your original copyright, please let us know and we will delete the relevant content as soon as possible.