Fried Fresh Ginseng / 炸鲜人参/인삼튀김 Vegetable
Dear friends, have you ever tried to taste the deep fried ginseng ? If you have an opportunity to visit Korea, please don't miss the chances to taste this special snack....Deep fried fresh ginseng!
朋友们， 您可曾嚐过炸人参 ？ 如果·您有机会到韩国一游，就别错过了嚐嚐这特别的小食。。炸新鲜的人参 ！
(This recipe is written in English & Chinese)
The English word ginseng derives from the Chinese term rénshēn (simplified: 人参; traditional: 人蔘). Rén means "man" and shēn means "plant root"; this refers to the root's characteristic forked shape, which resembles the legs of a man. The English pronunciation derives from a southern Chinese reading, similar to Cantonese yun sum (Jyutping: jan4sam1) and the Hokkien pronunciation "jîn-sim".
The botanical/genus name Panax means "all-heal" in Greek, sharing the same origin as "panacea", and was applied to this genus because Linnaeus was aware of its wide use in Chinese medicine as a muscle relaxant.
Besides P. ginseng, many other plants are also known as or mistaken for the ginseng root. The most commonly known examples are xiyangshen, also known as American ginseng 西洋参 (P. quinquefolius), Japanese ginseng 东洋参 (P. japonicus), crown prince ginseng 太子參 (Pseudostellaria heterophylla), and Siberian ginseng 刺五加 (Eleutherococcus senticosus). Although all have the name ginseng, each plant has distinctively different functions. However, true ginseng plants belong only to the Panax genus
Panax ginseng is available commercially in four forms: fresh, red, white and sun ginsengs. Wild ginseng is used where available.
Red ginseng (Hangul: 홍삼; Hanja: 紅蔘; RR: hong-sam; traditional Chinese: 紅蔘; simplified Chinese: 红参; pinyin: hóng shēn), P. ginseng, has been peeled, heated either through steaming at standard boiling temperatures of 100 °C (212 °F), and then dried or sun-dried. It is frequently marinated in an herbal brew which results in the root becoming extremely brittle. It is more common as herbal medicine than white ginseng. This version of ginseng is traditionally associated with stimulating sexual function and increasing energy. Red ginseng is always produced from cultivated roots, generally from Korea.A study of ginseng's effects on rats found, while both white ginseng and red ginseng appear to reduce the incidence of can
Fresh ginseng is the raw product. Its use is limited by availability.
White ginseng, native to America, is fresh ginseng which has been dried without being heated. It is peeled and dried to reduce the water content to 12% or less. White ginseng air-dried in the sun may contain less of the therapeutic constituents. It is thought by some that enzymes contained in the root break down these constituents in the process of drying. Drying in the sun bleaches the root to a yellowish-white color.
Sun ginseng is created from a heat processing method which increases ginsenoside components such as ginsenoside-[Rg.sub.3], -[Rk.sub.1] and -[Rg.sub.5] by steaming white ginseng at a higher temperature than red ginseng. The herb is steamed for three hours at 120 °C (248 °F). Sun ginseng has increased nitric oxide, superoxide, hydroxyl radical and peroxynitrite scavenging activities compared with conventionally processed red or white versions. The increased steaming temperature produces an optimal amount of biological activity due to its ability to amplify specific ginsenosides.
Wild ginseng grows naturally and is harvested from wherever it is found. It is relatively rare, and even increasingly endangered, due in large part to high demand for the product in recent years, which has led to the wild plants being sought out and harvested faster than new ones can grow (it requires years for a root to reach maturity). Wild ginseng can be either Asian or American, and can be processed to be red ginseng.cer, the effects appear to be greater with red ginseng
Traditional useThe root is most often available in dried form, either whole or sliced. Ginseng leaf, although not as highly prized, is sometimes also used; as with the root, it is most often available in dried form. Folk medicine attributes various benefits to oral use of American ginseng and Asian ginseng (P. ginseng) roots, including roles as an aphrodisiac, stimulant, type II diabetes treatment, or cure for sexual dysfunction in men.
(sources : wikipedia )
Dredge the ginseng pieces in flour...
fresh ginseng 350 g
Korean Frying mix ( 튀김가루, is available at the Korean supermarket)
or 100 g flour
1/2 tsp baking powder
1/4 tsp salt
1 egg yolk
200 ml ice water
2 ice cubes
soy bean sauce 1 Tsp
vinegar 1/2 Tsp
roasted sesame seeds
red pepper powder, a pinch
1. Wash the ginseng and drain .
2. Dredge ginseng pieces in flour.
3. Dust off excess flour.
4. Beat egg yolk gently and add iced water and 2 ice cubes.
5. Pour the egg mixture into flour mixture, mix well. Dredge pieces of ginseng in batter,ginseng is completely covered by the batter and start deep frying.
6. Heat vegetable oil in a fry pan and fry it.
7. Serve hot with vinegar soy sauce.
新鲜人参 350 g
韩式炸粉 （Korean Frying Mix，튀김가루，在韩国的超级市场可买到）
或者： 100 g 面粉
1/2 tsp baking powder
1/4 tsp salt
200 ml ice water
酱清 1 Tsp
醋 1/2 Tsp
5. 在韩式炸粉内加入所须的水 和 2 块冰块，拌成糊状后，将人参片放入面糊里
6.. 烧热锅中的油 ，将沾上面糊的人参放入油中炸至金黄色即可