Recently, discussions about healthy diet and traditional nourishing ingredients have been very popular across the Internet. Among them, dried adenophora, as an ingredient with the same origin as medicine and food, has become one of the hot topics in the past 10 days because of its unique nutritional value and various cooking methods. Today, let’s talk aboutHow to make dried ginseng delicious, combined with structured data to provide everyone with practical cooking suggestions.
1. Nutritional value of dried adenophora
Dried Adenophora ginseng is rich in active ingredients such as polysaccharides, saponins, and amino acids. It has the effects of nourishing yin, moistening the lungs, nourishing the stomach and promoting fluid production, and is especially suitable for consumption in autumn and winter. The following are the main nutritional components of dried sand ginseng:
| Nutritional information | Content (per 100g) |
|---|---|
| polysaccharide | About 15-20 grams |
| Saponin | About 5-8 grams |
| amino acids | About 10-12 grams |
2. Tips for purchasing dried ginseng
High-quality dried ginseng is the key to delicious cooking. Please pay attention to the following points when purchasing:
| Purchasing criteria | Description |
|---|---|
| Appearance | The color is yellow and white evenly, and there is no mildew on the surface. |
| texture | The texture is hard and the sound is crisp when broken. |
| smell | Has a light scent of traditional Chinese medicine, no sour smell |
3. The classic method of drying ginseng
There are various cooking methods for dried ginseng. The following are the three most popular methods on the Internet in the past 10 days:
| Method name | Main steps |
|---|---|
| Stewed lean meat with ginseng and lily | 1. Soak dried ginseng for 2 hours in advance; 2. Stew with lily and lean meat for 1.5 hours |
| Adenophora and Yuzhu Chicken Soup | 1. Soak dried ginseng and Polygonatum odoratum for 30 minutes; 2. Simmer with chicken for 2 hours |
| Adenophora and Tremella Soup | 1. Grind the dried adenophora into powder; 2. Stew with white fungus and rock sugar until thick |
4. Precautions for cooking dried ginseng
In order to make the taste of dried ginseng better, you need to pay attention to the following tips when cooking:
| Things to note | Specific instructions |
|---|---|
| Soaking time | It needs to be extended to 3-4 hours in winter and 2 hours in summer. |
| Taboos | It is not advisable to eat together with hellebore to avoid reducing the efficacy of the medicine. |
| Fire control | Slow simmering can better release nutrients |
5. Creative new ways to eat dried ginseng
Combined with recent hot food trends, we have also compiled two innovative methods:
| Innovative practices | Production points |
|---|---|
| Adenophora plant milk | Blend the soaked coconut milk in an oat milk breaker until smooth, suitable for breakfast |
| Adenophora energy bar | Adenophora powder is mixed with nuts and honey and pressed into shape as a healthy snack |
It can be seen from the above structured data that the cooking of dried ginseng not only retains the essence of traditional medicinal diet, but also can be combined with modern dietary trends. It is recommended that you consume it 2-3 times a week in autumn and winter, and the dosage should be controlled at 15-20 grams each time. With the trend of healthy eating, traditional ingredients such as dried ginseng are taking on new vitality.
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