The ginger in the ginseng soup is edible but quite bitter, and the choice of whether to eat it or not should be based on personal circumstances.

The nutritional value of the ginseng soup is very high because it contains a large amount of mucopolysaccharides, which can stimulate immune substances and enhance immunity. It can be used to regulate kidney essence weakness, lumbar and leg pain, and decreased reproductive function, and a small amount can alleviate kidney problems. It can be taken in moderation when the body is weak, and attention should be paid to strengthening the body.

In daily life, attention should be paid to diet, avoiding spicy and刺激性 foods, eating more fresh fruits and vegetables, and engaging in more outdoor activities such as running, swimming, playing sports, and yoga, which promotes body metabolism and is beneficial to physical health.

Ginseng has a very good nourishing effect, but it cannot be eaten in large quantities, so there are often a lot left over. At this time, it can be stored coolly. If it is dried ginseng, it can be stored with desiccant, glutinous rice and white sugar, low-temperature storage, sunbathing, etc. If it is fresh ginseng, it can be stored in the refrigerator, moss, sand, and paper box, etc.

1. Storage with desiccant

Find a container with high sealing performance, preferably one with low light transmittance, and place a desiccant such as charcoal or silica gel at the bottom of the container. The purpose is to keep the container dry for storing ginseng. Remember to wrap the ginseng with paper before putting it into the container and then cover and seal it, so as to prevent the ginseng from being eaten by pests and mold.

2. Storage with glutinous rice and white sugar

Similarly, find a sealed container, preferably one with low light transmittance, and place about 3 centimeters of white sugar at the bottom of the container. Then, roast the glutinous rice, wrap the ginseng with the cooked glutinous rice, and put it into the container that has already been placed with white sugar, cover and seal! This method is very suitable for long-term storage of ginseng in the home.

3. Low-temperature storage

If the ginseng is already dry, just wrap it in a plastic bag and seal it well, without any wind leakage, then place it in the storage cabinet of the refrigerator. If the ginseng has not dried yet, first put it in the refrigerator’s freezer, wait until it is frozen and dried, and then put it in the storage cabinet.

4. Storage by sunbathing

For ginseng that has already been infested with pests or mold, first remove the pests, eggs, and mold spots, then wash it clean with water, and then directly expose it to the sun until it is completely dry, and seal it well with a plastic bag!

If there is still ginseng left in your home that has not been eaten and you are just throwing it away, hurry up and preserve it according to the method mentioned above.

1. Storage in refrigerator

3. Mix the minced pork with salt, sugar, monosodium glutamate, and cooking wine, and stir well.

4. Also add the mashed tofu to the minced meat.

5. Add water chestnuts, ginger juice, and an appropriate amount of salt.

6. Add an appropriate amount of starch.

7. Stir the filling and set it aside.

8. Shape the tofu filling into balls, place them in the steamer, and steam over high heat for 10 minutes.

9. Remove the balls, pour the water in the plate into the pot.

10. Add an appropriate amount of cornstarch slurry.

11. Pour the cornstarch slurry into the steamed balls.

12. The delicious steamed tofu balls are ready.

Preparation:

1. First, fry the onions and carrots in oil until soft, let them cool, cut the ginger into small pieces and blend with a small cup of water to make ginger juice, then add the cooled onions and carrots, along with the materials excluding the sauce and tofu, and blend until sticky. Mix the minced meat twice without blending for too long, and chill for an hour.

2. Add and crush the tofu before steaming, as the tofu will release water and cause the meat balls to collapse.

1, Wash the pork belly, and blanch it in boiling water. Since fatty meat becomes less greasy after blanching, of course, it can also be not blanched, but it should be cut very thin.

2, Take out the blanched pork belly, drain the water, and then cut it into thin slices for later use.

3, Wash the red pepper, remove the seeds, and then slice it. Also, wash the green onions and cut them into segments.

4, Heat the pot to 70% heat and add a little peanut oil, then add the cut fatty meat slices and stir-fry over high heat.

5, Because the fire is too strong, the fatty meat has cooked out a lot of oil, so I scraped some out and put it in a small bowl, then added the scallion stems and red pepper to stir-fry first.

6, Then add the green onions into the pan and stir-fry for a short time, just until they are cooked through. However, today I saw the information on my phone and overcooked them, so they are not as tender and green, and the appearance is slightly worse.

7, Add salt, then a little chicken essence, add some starch water, and turn off the heat to thicken the sauce.

8, Serve it on the table!

1. Wash and peel one onion

Cut the whole onion in half from the middle, divide it into large pieces, and place it directly in the bowl without adding water! Steam in an electric pot (put a cup and a half of rice cup, about 450cc of water outside the electric pot)

2. After steaming, remove the onion and drink the onion steam water in the bowl

Baby cough is caused by wind-cold, onion water is really effective, although its taste is pungent, but good medicine tastes bitter, after all, this is not a sweet treat, it’s better than going to the hospital for antibiotics.

Prepare one onion

The specific method is as follows:

1. Cut a single onion the size of a fist into pieces, put it in a bowl, cover the lid (or plate);

2. Boil a pot of water, place the onion bowl in it, and steam over medium heat for 30 minutes;

3. After steaming, only 1 large spoon of onion juice is left, just drink the juice.

The taste is sweet after steaming, children should not resist, but it takes several days of continuous drinking to be effective. You can also steam and give it to children to enhance immunity and prevent colds in your daily life.

1. First, wash the onion clean, cut a quarter of it into strips. Then put the onion in the pot and pour in 250ml of water.

2. After adding the onions and water to the pot, turn on the stove and bring to a boil over high heat first, then reduce to low heat and continue to cook for 10-15 minutes, until the onions are soft and the color turns to transparent, then it’s ready.

10. Put the cuttlefish and pork belly into a pot, add enough water, bring to a boil, and then simmer for about 1 hour until the meat is tender and the cuttlefish is soft, add fine salt, monosodium glutamate, sprinkle with black pepper and goji berries, and it is ready.

Features: rich in nutrition, tender and delicious meat, fresh and rich soup.

7. Prepare the materials.

2 pounds of water, half a bowl of soy sauce, star anise, 20g each of Sichuan peppercorns and fennel seeds, a small piece of cassia bark, half a bowl of cooking wine, a spoon of salt, a spoon of sugar, half a stalk of scallion, and 5 slices of ginger, boil until done.

5. First, we clean the cuttlefish, and then we start to cut it.

4. Boil water, throw in the cuttlefish and blanch until it is 8/10 cooked, wait for the water to boil again for about 3 minutes, then remove and drain the water. Boil the sauce, add the cuttlefish, and simmer over low heat for 1 hour.

4. Turn off the heat, let it cool, then cut into pieces, and arrange on a plate.