It can treat the weakness of the body’s vital energy and the deficiency of essence, such as depression, fatigue, pale or yellow face, palpitation and shortness of breath, and weak pulse. According to their effects, deficiency tonics are divided into qi tonics, yang tonics, deficiency tonics and yin tonics. Today, we are going to talk about ginseng, which is known as the “King of All Herbs” and the “Three Treasures of Northeast China” (the other two treasures are mink skin and deer antler), which is one of the treasures among qi tonics. The Story of Ginseng According to legend, a long time ago, in a mountain village in the northeast, there were a pair of brothers who went hunting in the mountains in winter with bows and arrows, leather clothes and dry food. After entering the mountain, the two brothers shot a lot of wild animals. As they continued to hunt, it began to snow, and then soon the mountain was closed by snow. The two men could not, so they had to hide in a cave. In order to save food, and dig some grass roots to eat. By chance, they found a thumb-thick grass root, shaped like a human arm and leg, put it in their mouths and tasted it, sweet, eat this thing, they feel a lot of energy, sometimes eat more than a nosebleed. Therefore, they eat only a little bit every day. Until the next spring, when the snow melted the two brothers came home laden with hunting products. People in the village thought they had died, see them white and fat back, very strange. They briefly introduced their experience and showed everyone a few branches of the plant root block they brought back. The villagers took a look at it, it looked like a human being, but did not know what it was called, a respected white-bearded elder said with a smile: “It looks like a human being, and you two brothers were able to survive thanks to its help, so call it ‘life’ it! Later, people changed the name of “life” to “ginseng”. Sources and Effects of Ginseng 1. Source: The dried root of Ginseng, family Wujia. The cultivated one is “garden ginseng”; the wild one is “mountain ginseng”; the garden ginseng is dried or dried in the sun, called “raw sun ginseng”; the mountain ginseng is dried in the sun, called “raw sun mountain ginseng”. “After steamed and dried, it is called “red ginseng”. 2. Origin: mainly produced in Jilin, Liaoning, Heilongjiang and other provinces. 3.Taste: sweet, slightly bitter, flat. It belongs to the lung, spleen and heart meridians. 4, efficacy: great tonic for the vital energy, spleen and lung, the production of fluid, tranquilize the mind and dispel evil. 5.Note for use: This product should not be used with quinoa, radish, strong tea and lycopodium. In addition, according to modern pharmacological research on ginseng, ginseng also has the following effects: enhancing the immune function of the body; enhancing hematopoietic function; strengthening the heart; dilating blood vessels; regulating blood pressure; anti-shock; anti-myocardial ischemia and delaying aging; anti-tumor. Ginseng purchase 1.Do not choose ginseng products with serious guttering and firmness. 2.Do not choose ginseng with broken and cracked roots, small and shapeless ginseng. 3, pay attention to the purchase of products with sealed packaging or vacuum packaging. 4. Choose products from larger companies. How to consume ginseng Ginseng should not be abused Ginseng is a qi tonic, people with strong constitution and no weakness do not need to take tonic medicine. Some people think that ginseng is a kind of tonic and think that it is always good for the body. Both red ginseng and raw ginseng must be consumed gradually and not too quickly. In addition, we must pay attention to the seasonal changes. Generally speaking, it is better to eat in the cool weather in autumn and winter, while it is not suitable to eat in the hot weather in summer. 1.Stewing Ginseng is cut into 2cm slices, put into a porcelain bowl, fill with water, seal the mouth of the bowl, place in a pot and stew for 4-5 hours. 2.Chewing Take 2-3 slices of ginseng in the mouth and chew it, it is the easiest way to take it. 3.Grind the ginseng into a fine powder and swallow it every day, the dosage depends on the individual’s physical condition, usually 1.5 grams each time. 4.Tea brewing Cut ginseng into thin slices, put it in a bowl or cup, brew it with boiling water, and take it after 5 minutes of smothering. 5.Brewing wine The whole ginseng can be cut into thin slices and soaked in 50-60 degree white wine in a bottle, and taken daily. 6, stewed food Ginseng is often accompanied by a certain bitter taste when consumed, if ginseng and lean meat, chicken, fish, etc. together with stew, can eliminate the bitter taste, nourish and strengthen the body. 7, ginseng can also be cooked in soup and porridge ① red dates ginseng soup 20 red dates, 9 grams of ginseng, sea rice, 1 egg, 10 grams of sesame oil, vegetable oil, salt, green onion, cilantro a little each. Decoction ②Ginseng and walnut soup Ginseng 3 grams, walnut meat 3 pieces. Decoction ③Lotus ginseng porridge 10 grams of ginseng, 15 grams of lotus seeds, 50 grams of round-grained rice, and the right amount of sugar. How to do: moisten ginseng with water, cut into thin slices; lotus seeds are hydrated, remove the heart; clean japonica rice; put the pot on the fire, add appropriate amount of water, lotus seeds, japonica rice, boil with high fire, put in ginseng slices, change to cook with moderate fire, add sugar to taste.