Candied Ginseng
Candied Ginseng
Candied ginseng—fresh ginseng is cleaned and then boiled in hot water until it’s about 60% cooked. It is then removed and pricked all over with a bamboo needle. The ginseng is placed in a basin, covered with syrup, and left to soak in the syrup for 24 hours. Afterward, the surface syrup is rinsed off, and the ginseng is either sun-dried or slowly dried over a low flame. Efficacy: Its nature is mild, and it can be eaten directly, though its efficacy is not as strong as that of red ginseng.
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