Shell Ginger
Shell Ginger
Radix Panacis Quinquefolii (American Ginseng)
Origin:
Amecican Ginseng is dried root of Panax quinquefolium L. The drug derived from the cultivation, is collected in autumn, washed clean, dried in the sun or lower temperature.
Action and Indications:
Invigorating qi and nourishing yin, clearing heat and promoting the production of body fluid. Deficiency of qi and YIn, inner heat, cough and asthma with blood-finged sputum, restlessness, dry mouth and throat.
Place of production:
It is mainly produced in United States and Canada. American Ginseng from the state of Wisconsin is of high quality.
Recipes of Medicated Diet:
1. American Ginseng and Dwarf Lilyturf Tuber Root Tea
[Ingredients]: 3g American Ginseng, 5g Dwarf Lilyturf Tuber Root
[Preparation]: Put American Ginseng and Dwarf Lilyturf Tuber Root into a tea cup and add boiling water. Administered like tea.
[Effects and Indications]: Clearing heat and promoting the production of body fluid, nourshing yin and benefiting qi.
Deficiency of yin and qi, dry mouth, dizzness and spiritlessness.
2. Soft-Shelled Turtle Steamed with American Ginseng
[Ingredients]: 500g soft-shelled turtle; 10g American Ginseng, Presoaked dried edible fungus, sliced winter mushroom, bamboo shoot, shallot, ginger slice, yellow wine, salt as needed.
[Preparation]: Kill the sofr-shelled turtle by grabing its neck. Cut a cross on its belly and take out gelatinous, yellowish substance, gut cavity and gall bladder. Clean the soft-shelled turtle with boiling water and remove the black membrane on the back. Wash it once again and put into a seamer with belly up. Needle the turtle’s galll bladder. Spread the bile over the turtle. Place the sliced American Ginseng over the calipash. Then place the precaoked dried edible fungus, ham, sliced winter mushroom, bamboo shoot, shallot sections, ginger slice, yellow wine, salt over American Ginseng slice. Steam for one hour, then take out shallot, ginger and shells. Administered at empty stomach when it is hot. Once or twice per week. Take this recipe continuously for 1 to 2 months.
[Effects and Indications]: Nourishing yin and tonifying yang.
Yin and blood deficiency after surgery, menorrhagia, emaciation, night sweating and tidal fever.
About the Author
Welcome to Jason Chang’s blog Chinese food, which is about Chinese recipes, Chinese culture. If you want to understand some information for CHINA, it is a good site.
Recipe for Ginger and Spring Onion Crab?
Hello I’m looking for a really good recipe for Chinese/Oriental style crab with ginger and spring onion. I’ve found some which just use crab meat, bit I want one that uses the whole crab in the shell. Anyone know any?
CHINESE CRAB RICE
Serving Size : 6 Preparation Time :0:00
Categories : Chinese Fish
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Green onions, chopped
1 Piece fresh ginger, 2-3 cm,
-grated
4 tb Dry sherry
3 tb Light soy sauce
3 Blue crabs
400 g Glutinous rice
1 tb Soy sauce
1 tb Oil
1 t Sugar
The Chinese have comfort food, too, and this dish qualifies. You will need a large steamer; if you don’t yet have one, they can be bought cheaply in large Chinese or Vietnamese food stores where you can also pick up the glutinous rice. The dish takes considerably longer to cook than the previous recipes but little more of the cook’s time. By the time the rice is cooked, it is saturated with crab flavour.
Finely chop 2 green (spring) onions and grate 2-3 cms of fresh ginger.
Combine them with 4 tablespoons dry sherry and 3 tablespoons light soy sauce. Prepare three green blue swimmers crabs. Chop two of them into several pieces with a large knife or cleaver and crack the hardest pieces of the shell with a hammer. Crack the third crab thoroughly all over but do not chop up. Pour the sherry-soy sauce mixture over the crabs and leave to marinate for an hour. Wash 400 grams glutinous rice in several changes of water until the water runs clear.
Put the rice into a saucepan and pour over it 1.5 L water. Bring to the boil and boil for 5 minutes. Drain.
In the bottom of a heatproof dish at least 12 cm deep and of a size to fit into your steamer, pack in the chopped crab pieces, reserving the marinade. Pour the rice over the top and pack it down. Press the intact crab into the top of the rice. To the marinade, add a further tablespoon soy sauce and a tablespoon oil, teaspoon salt and 1 teaspoon sugar. Pour over the crabs and rice.
Put the dish in the steamer over boiling water and steam for 35-40 minutes. Serve. Diners deal first with the top crab, now half buried in rice, then fish around, for the rest of the crab pieces in rice.
000000000000000000000000000000000000000000000000000
SINGAPORE CHILLI CRAB
Serving Size : 4 Preparation Time :0:00
Categories : Fish
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Blue crabs
3 ts Tamarind pulp
3/4 c Boiling water
2 Chopped onions
1 Piece fresh ginger, 5 cm
2 To 3 birdseye chillies
3 Green onions, chopped
2 ts Cornflour
3 tb Oil
3 ts Sugar
2 ts Tomato paste
This Singapore dish is a classic and, like all classics, it is superb.
Serve it with plain rice.
Boil a large pot of water and drop in 4 green blue swimmers. Boil them rapidly for 4 minutes then tip the contents of the pot into a colander to
drain. When cool enough to handle, chop crabs into quarters with a cleaver or large knife, leaving legs attached to body. With a hammer. gently crack the claws and areas of harder shell.
Put 3 teaspoons tamarind pulp to soak in 3/4 cup boiling water. Finely chop 2 onions, grate 5 cm piece fresh ginger, finely slice 2-3 birdseye chillies (or to taste) and chop 3 green (spring) onions. Mix 2 teaspoons cornflour with a little water.
In a large wok or pan, heat 3 tablespoons of oil and stir- fry onion,
ginger and 2/3 of the chopped chillies for a couple of minutes. Add crab pieces and strained tamarind water, lower heat and simmer for 3-4 minutes. Lift the crab out onto a serving dish and to the mixture in the wok add 3 teaspoons sugar and 2 of tomato paste. Stir, add dissolved cornflour and stir again until the mixture thickens. Pour over the crab, garnish with the rest of the chillies and the spring onions and serve.
ggggggggggggggggggggggggggggggggggggggggggggggggggg
Variegated Shell Ginger Lily