Fresh ginseng refers to ginseng that has not been dried, and it is the root and rhizome of the plant ginseng of the family Pentaceae. Fresh ginseng is mainly produced in Jilin, Liaoning, and Heilongjiang in China.
So is fresh ginseng frozen or refrigerated?
Regarding the storage of fresh ginseng, if you plan to use it up within half a year, it is recommended to store it tightly sealed and refrigerate it in the refrigerator at about 0-4 degrees.
If you want to keep it for more than half a year, you can first expose it to the sun, dry ginseng, from 9 a.m. to 4 p.m., let it cool after the sun, seal it with a plastic bag, and put it in the refrigerator to freeze.
What is the best topping to go with fresh ginseng soup?Here are a few common recipes for fresh ginseng soup:Fresh ginseng, astragalus, black chicken, pork rib soupIngredients]: 1 fresh ginseng, 10 grams of wheat winter, 5 grams of astragalus, 200 grams of black chicken pork ribs.
Method]: Add 20 small bowls of water, add 1 2 ml of vegetable oil, 1 green onion, 3 slices of ginger, bring to a boil, simmer for 2 hours, add an appropriate amount of refined salt, drink soup and eat meat.
Fresh ginseng chicken soup
Ingredients]: 2 fresh ginseng, 250 grams of lean meat, appropriate amount of ginger slices, appropriate amount of salt.
Method]: Cut the fresh ginseng into small pieces, wash the lean meat and cut it into thin slices, and slice the ginger for later use. Add an appropriate amount of water to the pot, add fresh ginseng and ginger slices, bring to a boil, turn to low heat and simmer for 30 minutes. Add the lean slices and continue to simmer for 30 minutes until the meat is cooked through, and finally add an appropriate amount of salt to taste.
Fresh ginseng and wolfberry soup
Ingredients: 1 fresh ginseng, appropriate amount of wolfberry, appropriate amount of water.
Method]: Clean fresh ginseng and wolfberry for later use. Add water to the pot, add fresh ginseng and wolfberry, turn to low heat and simmer for about 1 hour after boiling.
It is important to note that the amount of each ingredient is not fixed and can be adjusted appropriately according to individual tastes and needs. In addition, it is recommended to use tools such as electronic scales to accurately measure the grams of ingredients to ensure that the soup tastes and results at its best.
Identification of fresh ginseng
It can be done by observing characteristics such as its appearance and smell.
Generally speaking, the taproot of fresh ginseng is spindle-shaped or cylindrical, the surface is gray-yellow, the upper or middle and lower parts are ring-struck, the section is pale yellowish-white, the cambium ring-yellow is brownish-yellow, the aroma is specific, and the taste is slightly bitter and sweet. In the market, sometimes some people disguise fresh bellflower as fresh ginseng, and you need to pay attention to distinguish the real from the fake.
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