Why is Changbai Mountain Ginseng so captivating? Changbai Mountain Ginseng is a natural treasure nurtured by the earth, growing in the primeval forests at altitudes of 1,500 to 2,000 meters. Its unique geographical location and climatic conditions make it a standout in both form and medicinal efficacy among ginseng.
Northeast Ginseng ranks first among the three treasures of Northeast China, known for its ability to tonify the five organs, calm the spirit, stabilize the soul, alleviate fright, dispel evil qi, improve vision, uplift mood, enhance intelligence, and promote longevity with prolonged use.
Contraindications for Ginseng Use
1. Not suitable for use during colds or fevers.
2. Avoid ginseng for edema caused by damp-heat.
3. Not recommended for those with asthma or dry throat discomfort.
4. Patients with insomnia, vivid dreams, or irritability should avoid it.
5. Do not consume with grapes.
6. Avoid eating radishes and seafood after consumption.
7. Do not drink tea after taking ginseng.
8. Avoid using metal cooking utensils.
Methods of Consuming Fresh Ginseng
First Method: Slicing and Holding in the Mouth
Simply slice fresh ginseng into very thin pieces, place them directly in your mouth, and after holding them for a while, chew them. This method can refresh the mind and is sweet and delicious!
Dosage: 2-3 slices per time, 2-3 times a day!
Second Method: Infusion
Cut fresh ginseng into slices about 2mm thick, place them in a cup, pour in boiling water, using 5-8 slices each time, then cover the cup and steep for 5 minutes as a tea. Once the ginseng flavor dissipates, chew and swallow the slices. You can add red dates for better taste.
Dosage: 5-10 slices per time, 2-3 times a day!
Third Method: Stewing
Cut fresh ginseng into slices about 2mm thick, place them directly in a ceramic bowl, fill with water, seal the bowl tightly, and steam in a steamer for 2 hours. Drink the water and eat the ginseng. If you like desserts, you can add 3-4 pieces of rock sugar for a better flavor.
Dosage: 10-15 slices per time, once a day!
Fresh Ginseng Recipes
Ginseng Dumplings
Ingredients: Ginger, pepper, soy sauce, and salt to taste.
Preparation Method
1. Clean the spinach, remove the stems, and keep the leaves. Mash the leaves with some water, strain through cheesecloth to extract the green juice, and set aside; chop a small amount of fresh ginseng and set aside.
2. Mix the flour with the spinach juice until well combined. If the spinach juice is insufficient, add a little water to make a smooth dough.
3. Mix the spinach and ginseng with ginger, pepper, soy sauce, and salt to taste.
4. Once the water in the pot boils, add the dumplings and cook until done.
Fried Ginseng
Ingredients: 4 pieces of fresh ginseng, 1 tablespoon of salt, 4 tablespoons of glutinous rice flour, 2 tablespoons of cornstarch.
Cooking Method
1. Clean the ginseng, removing the roots, and cut into thin slices about 6-7 cm long.
2. Dissolve the salt in water and soak the ginseng in the saltwater for ten minutes, then remove and dry.
3. Mix glutinous rice flour and cornstarch, add enough water, a little salt, and salad oil to make a batter.
4. Heat oil and fry the ginseng coated in the batter until golden brown, then remove and serve.
Cold Mixed Ginseng Roots
Ingredients: Fresh ginseng roots, cilantro, chili.
Seasonings: Sugar, salt, vinegar, soy sauce, etc.
1. Cut the ginseng roots, chop the cilantro and chili, and set aside.
2. Blanch the ginseng roots in boiling water for 2-3 minutes, then place them in cold water.
3. Place the ginseng roots on a plate, add cilantro and chili, and season to taste.
4. Mix well for a nutritious and crunchy cold dish!
Stewed Ginseng with Flower Mushrooms
Main Ingredients: 1 piece of fresh ginseng, 40 grams of flower mushrooms, 3 cups of vegetarian broth, 1 slice of ginger.
Seasonings: 1/2 teaspoon of salt.
Method:
1. Clean the fresh ginseng and pat dry, remove the stems from the flower mushrooms, wash, and soak until soft.
2. Bring the vegetarian broth to a boil, pour it into a stewing bowl, add all ingredients, cover, and seal with paper, then steam for two hours. Add salt to taste before serving.
Note:
1. Steaming the fresh ginseng will enhance the flavor of the soup.
2. Soak the flower mushrooms in water, then marinate with a little salt, sugar, and Shaoxing wine, and steam for five minutes for a richer flavor.
3. Soak the fresh ginseng and flower mushrooms in a little water, then microwave on high for one minute to make a quick soup.
Crispy Ginseng
Main Ingredient: Approximately 520 grams of fresh ginseng.
Ingredients: Flour as needed, a little baking soda.
Method: Cut the ginseng into strips, blanch in hot water, roll in flour, then in baking soda batter, and deep fry until done.
Characteristics: Crispy on the outside, tender on the inside, sweet and delicious. If you like sweets, you can add a little sugar.
Honey Ginseng
Main Ingredient: 400 grams of fresh ginseng.
Ingredients: 20 grams of wet starch.
Seasoning: 100 grams of rock sugar.
Preparation Method: Cut the ginseng into 1.2-inch long sections, blanch in boiling water, and drain. In a pot, add water and dissolve the sugar, then add the ginseng and simmer on low heat until soft. When the ginseng juice turns red, thicken with a little wet starch, then serve on a plate.
Characteristics: The ginseng is soft, the honey glaze is bright, and the flavor is sweet.
Special Note: Adjust seasonings according to personal taste.
Mixed Ginseng
Main Ingredient: 20 grams of fresh ginseng.
Ingredients: 100 grams of canned oranges, 70 grams of pineapple, 100 grams of apple, 50 grams of hawthorn, 30 grams of red cherries, 50 grams of grapes, 40 grams of rice cake.
Seasoning: 200 grams of rock sugar.
Method: Clean the ginseng and cut into small pieces. In a pot, add 200 grams of water and dissolve the rock sugar, then add the ginseng slices and canned fruits, bring to a boil, and simmer on low heat for a while. Finally, add the rice cake and cherries before serving.
Characteristics: Clear juice, sweet flavor.
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