High-quality Chinese herbal medicine Red ginseng
Red ginseng is also known as red ginseng. It is an important variety of commercial ginseng, with a wide range of types. Common coarsely processed varieties include: common red ginseng, red ginseng with edge strips, red ginseng with whole whiskers, and red ginseng whiskers, etc.
Red ginseng is a processed product of ginseng. Its processing method involves procedures such as soaking, cleaning, sorting, steaming, sun-drying and drying. Commercial red ginseng is divided into two major categories: "common red ginseng" and "refined red ginseng", and it can be further classified into whole red ginseng and light red ginseng. Long-term consumption of red ginseng can enhance the human immune system, fight fatigue, resist radiation, inhibit tumors and regulate the endocrine system of the human body. Red ginseng is suitable for the elderly and those who are chronically ill and weak. Red ginseng is characterized by its strong heat, abundant energy and powerful efficacy. It is the preferred tonic for those with excessive Yin and deficient Yang. In medical practice, red ginseng is often used to treat deficiency or for strong tonification.
The correct eating method of red ginseng needs to be scientifically adjusted in combination with personal physique, eating purpose and eating form. Common methods include taking, soaking in water, stewing, brewing wine, etc. it should be noted that the daily dosage should be controlled within 3-6 g. long term overdose may cause fire or blood pressure fluctuation.
一, Common edible methods
1. take or chew
The red ginseng is sliced or sliced, directly contained under the tongue or chewed and swallowed, and absorbed through the oral mucosa. It is suitable for rapid replenishment of physical strength, but the taste is slightly bitter. The dosage can be reduced in the first attempt.
2. soak in water for drinking
Take 3-5g of red ginseng tablets, brew with hot water at about 80 ℃, stew for 10 minutes, and then drink. Brew repeatedly until the taste fades. It is recommended to balance the temperature with Lycium barbarum and red jujube.
3. stew or soup
Red ginseng is stewed with black fowl, lean meat and other ingredients for 1-2 hours, and the nutrients are fully released. It is suitable for people with weak and cold constitution to take supplements in autumn and winter.
4. bubble wine
Soak the whole root of red ginseng in liquor with temperature above 50 ℃, and drink it after sealed storage for 1 month. It should not exceed 20 ml per day. Patients with alcohol allergy or liver disease should use it with caution.
5. milling and washing
Grind the red ginseng into powder, add 1-2 g of it to warm water, honey or porridge every day, so as to control the dosage, but it needs to be sealed and moisture-proof.
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