Ginseng is a valuable and very good tonic herbal medicine, with the function of tonic energy, maintain the function of the body, good at treating injuries caused by five strains and all deficiencies, so many people like to use ginseng to drink wine to nourish the body, so what is good to make wine with ginseng?
Ginseng and deer antler wine
Ingredients: ginseng 20g, deer antler 10g, white wine 1000ml, brown sugar 150g.
Method: Research ginseng and antler into coarse powder, put them in a gauze bag, tie the bag tightly, put them in a container, add white wine, take out the bag after 7 days, squeeze the liquid, and mix the liquid with the wine, let it stand and filter out the dregs, drink twice a day, 10 to 15 ml each time.
It is suitable for regulating deficiency of kidney essence caused by deficiency of kidney yang, deficiency of qi and blood, impotence, menopausal syndrome, etc. Note that it is contraindicated for patients with Yin deficiency and high blood pressure.
Ginseng and seahorse wine
Ingredients: 1 seahorse, 15 grams of ginseng, 15 grams of yam, and the right amount of white wine.
Directions: Wash the seahorse, soak it in wine and slice it, add ginseng, soak yam in white wine and take it after 1 month, twice a day, two spoons each time.
Efficacy: Strengthen kidney yang, benefit essence and blood, suitable for regulating kidney yang deficiency and essence and blood deficiency.
Panax ginseng wine
Ingredients: 30 grams each of Panax ginseng and Astragalus membranaceus, 20 grams each of ginseng, moxibustion licorice and dried ginger, 6 grams of Huang Lian, 10 grams of jujube and 700 ml of white wine.
Directions: Crush all the herbs, wrap them in cloth, soak them in white wine, mix with 500 ml of cool boiled water after five days, remove the dregs and set aside, drink and take 20 ml each morning and evening every day.
Efficacy: It is suitable for regulating stomach pain, acidity and coldness caused by deficiency of the spleen and stomach.
Ginseng and maitake wine
Ingredients: 10 grams of ginseng, 30 grams of maitake, 20 grams of schisandra, 1000 ml of rice wine.
Directions: Crush ginseng, maitong and schisandra together, put them into a gauze bag, tie the bag tightly, put them into a clean wine jar, pour in rice wine, seal the jar, place the jar in a cool place, shake it once or twice a day during the soaking process, after 2 weeks of soaking, filter the clarified wine and drink it, 10 to 15 ml each time, once a day, in the early morning.
Efficacy: It is suitable for people with hyperlipidemia and deficient body with chronic illness.
Ginseng Royal Jelly Wine
Ingredients: 30 grams of ginseng, 25 grams of royal jelly, 500 grams of white wine.
Directions: Wash ginseng with water, dry the surface water, put it into a clean bottle, add royal jelly and white wine, and seal the bottle with a lid. Put it in a low-temperature dark place for storage, and drink it after 1 month of soaking. After drinking a bottle of wine, you can add royal jelly and white wine and soak again until the taste of medicine is light.
Efficacy: It is suitable for people who are weak in old age, weak from long illness, dizziness and insomnia.
Ginseng and Poria Wine
Ingredients: Ginseng, Radix et Rhizoma Ginseng, Poria Cocos, Atractylodes Macrocephala, Radix Paeoniae Alba, Radix Angelicae Sinensis, Rhizoma Ligustici Chuanxiong, Rhizoma Curculio each 7g, Radix Cinnamomum Cassia 30g, Rock Sugar 50g, Sorghum white wine 500ml
Method: Develop all the herbs into mince, put them into a gauze bag, tighten the pocket, put them into a clean vessel, then pour in sorghum white wine and soak for 4 to 5 days, finally remove the dregs, add rock sugar and drink, take once or twice a day.
Efficacy: Ginseng nourishes vital energy, strengthens the spleen and stomach, nourishes the mind, nourishes the spleen and stomach, nourishes the mind, nourishes the heart and spleen, nourishes the blood, nourishes the heart and spleen, nourishes the qi and blood, nourishes the spleen and stomach, nourishes the qi and blood, nourishes the heart and spleen, nourishes the qi and blood, nourishes the spleen and stomach, nourishes the qi and blood. It is suitable for those who suffer from deficiency of qi and blood, weakness of the spleen and stomach, thinning of the body, and yellowish complexion.
Ginseng wine
Ingredients: 3 grams each of ginseng, raw groundnut and ripe groundnut, 4 grams each of asparagus and maidenhair, 5 grams of wolfberry, 500 ml of white wine.
Directions: Crush all the herbs, put them into a wine jar together with white wine, store it in a cool place away from light, and shake it properly every day, open it and drink it after 15 days, once a day in the morning and once in the evening, 15 to 30 ml each time, on an empty stomach.
Effects: Ginseng nourishes the vital energy, benefits the spleen and lung, Chinese wolfberry nourishes the yin and blood, benefits the essence and brightens the eyes, asparagus and maidenhair nourish the yin and clear heat, moisten the lungs and nourish the kidneys, the combined effect of all the medicines nourishes the five organs and strengthens the vital energy, suitable for people with dull complexion, dizziness, palpitations, insomnia and dreaminess, forgetfulness. Drink with caution if the spleen and stomach are not functioning well.
Ginseng and wolfberry wine
Ingredients: 8 grams of Radix Rehmanniae, 15 grams of ginseng, 25 grams of wolfberry, 25 grams of rock sugar, 500 ml of white wine.
Directions: Pour all the herbs and white wine together into a wine jar, seal and soak for 15 days, heat and dissolve the rock sugar with an appropriate amount of water until it turns yellow, then stir it into the wine after it cools. Take 15 to 30 ml once a day in the morning and once in the evening.
Efficacy: ginseng tonifies the spleen and enhances the function of the internal organs of the patient, together with wolfberry and rehmannia, which nourish the blood and nourish the yin, the effect of tonifying the qi and benefiting the blood is even stronger, and rock sugar not only tonifies the middle and benefits the qi, but also harmonizes the stomach and moistens the lungs, and can be flavored, making the wine sweet and easy to serve.
Ginseng and Panax ginseng wine
Ingredients: Radix Angelicae Sinensis, Radix Astragali 10g each, Atractylodes Macrocephala, Atractylodes Macrocephala 6g each, Radix Pseudostellariae, Fructus Schisandrae 4g each, Radix Panax Ginseng, Rhizoma Chuanxiong 3g each, Radix Glycyrrhiza Uralensis 2g, Ginseng 1g.
Directions: Chop all the herbs together, put them into white wine, seal the wine jar, soak for 15 days, and take 15 to 30 ml once a day, morning and evening.
Efficacy: Ginseng and Panax ginseng can tonify Qi and invigorate Blood, Astragalus membranaceus can supplement Ginseng and strengthen the spleen, Angelica sinensis and Chuanxiong can invigorate Blood and nourish the liver, Poria can strengthen the spleen, nourish the middle, calm the mind and tranquilize the spirit, Wujiapi can dispel wind and win dampness, strengthen the muscles and bones, Wuweizi can astringent lung and nourish the kidney, calm the mind and tranquilize the spirit, Licorice can harmonize the middle and benefit the Qi, all the herbs together in the wine can tonify Qi and benefit Blood, nourish the mind and tranquilize the spirit. Better.
