Ji'an Red Ginseng [Jilin Ji'an Specialty]

What is Ji'an Red Ginseng? Authentic Jilin Ji'an specialty: Ji'an red ginseng

Content summary:Do you want to know what Ji'an red ginseng is? This article is a detailed introduction to the Jilin Ji'an specialty - Ji'an Red Ginseng. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Ji'an Red Ginseng. The full text takes about 6 minutes to read, mainly including the basic introduction of Ji'an Red Ginseng and its nutritional value? What are the product characteristics of Ji'an red ginseng? How did the history of Ji'an red ginseng come about? The production method and tasting method of Ji'an red ginseng

Basic Introduction of Ji'an Red Ginseng

Red ginseng is a type of traditional Chinese medicine, belonging to the Umbelliferae order and the Araliaceae family. Red ginseng is a cooked product of ginseng, which has the effects of greatly tonifying qi, restoring pulse and strengthening the body, and nourishing qi and blood. 8 to 18 centimeters in length. The surface is brownish red, semi transparent, with large longitudinal wrinkles, unclear ring lines, and traces of branches and roots. The upper part of the rhizome is earthy yellow, with a reed bowl at the top, commonly known as the "oil cup head"

1. Red ginseng has the effects of greatly tonifying qi, nourishing blood, nourishing the heart and calming the mind<2. Red ginseng can regulate the nervous, cardiovascular, and endocrine systems, promote substance metabolism and synthesis of proteins, RNA, and DNA in the body

3. Red ginseng can improve brain, physical activity, and immune function, enhance, resist fatigue, tumors, aging, radiation, nourish the heart and restore the pulse, calm the mind and generate fluids, and nourish the lungs and spleen<4. Red ginseng can be used for symptoms such as body deficiency, shortness of breath and shortness of breath, sweating and limb coldness, mental fatigue, insufficient food intake, vomiting and diarrhea, wheezing or prolonged coughing due to qi deficiency, thirst and thirst, insomnia and frequent dreams, palpitations and forgetfulness, impotence, frequent urination, and all symptoms of insufficient qi, blood, and body fluids

5. Red ginseng has certain effects on hypertension and atherosclerosis, liver disease, diabetes, anemia, tumor and senile diseases

6. Red ginseng also has a certain effect on treating diseases such as erectile dysfunction, nocturnal emissions, urinary poverty, and enuresis

7. Red ginseng can treat spleen and kidney deficiency cold, true yang weakness, insufficient qi, limb hypothermia, and spontaneous sweating

It has the characteristics of deep skin wrinkles, solid texture, brownish red color, transparent keratin, beautiful body length and shape, sweet and slightly bitter aroma, and warm but not dry; The clear and unique grain pattern after slicing is unmatched by other ginseng products

Red ginseng prefers cold and humid climates, and is cold resistant. Prefer oblique and diffuse light, avoid strong light and high temperature. The soil selection is strict, suitable for cultivation in sandy loam and loam soils with good drainage and rich humus. Seed propagation, divided into summer sowing, autumn sowing, and spring sowing. Sow in summer, when the fruit is ripe from July to August, immediately sow after harvesting. Autumn sowing in November, spring sowing in early to mid April

The production method of Ji'an red ginseng

Red ginseng is a cooked product of ginseng, which is processed through processes such as soaking, cleaning, sorting, steaming, air drying, and drying. During the steaming process, red ginseng undergoes chemical reactions due to heat treatment, resulting in changes in its composition

Tasting and Eating Methods of Ji'an Red Ginseng

1. Stewing: Red ginseng or white ginseng often has a bitter taste when consumed. If ginseng is stewed with lean pork, chicken, fish, etc., it can eliminate the bitterness and nourish the body

2. Steaming: Cut the red ginseng into thin slices of about 2 centimeters, put them in a porcelain bowl, fill it with water, seal the bowl tightly, and place it in a pot to steam and stew for 30 minutes before taking

3. Tea brewing: Cut red ginseng or dried ginseng into thin slices, place them in a bowl or cup, brew with boiling water, cover for 5 minutes, and then take<59

5. Chewing: Cut red ginseng into thin slices, take 2-3 slices and chew them carefully in your mouth. It is refreshing, sweet, cool, and delicious, making it the simplest way to take

6. Grinding: Grind ginseng into fine powder and swallow it daily. The amount used depends on individual constitution, usually 1-1.5g per time