Fried Fresh Ginseng / 炸鲜人参/인삼튀김
 Vegetable
2013/09/02 12:35
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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
Asian Ginseng：
Panax ginseng is available commercially in four forms: fresh, red, white and sun ginsengs. Wild ginseng is used where available.
Red ginseng
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
Fresh ginseng is the raw product. Its use is limited by availability.
White ginseng
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
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
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 use
The 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.人蔘（学名：Panax ginseng，又稱為亞洲蔘，在中国东北土名“棒槌”）是具有肉质的根，可藥用。人参属于五加科，主要生长在东亚，特别是寒冷地区。
人蔘是亞洲常見藥材，北中美洲也普遍使用花旗蔘，許多草藥鋪和超市都能找到各式人蔘飲片及萃取物保健產品，用於癒後恢復、增強體力、調節荷爾蒙、降低血糖和控制血壓、控制肝指數和肝功能保健等。人蔘根部所含皂苷是其有效成分，中國長白山野蔘皂苷成分較高，但取得不易，價格高昂。人蔘不易栽培，韓國於18世紀初開始發展高丽参栽培，美國在19世紀中期開始栽培花旗蔘。人蔘對治療慢性肺感染、阿茲海默氏症等具功效，已引起美國國家補充替代醫學中心等研究單位的重視。
多年生草本植物，分布於海拔500－1100米的地区，一般生长於昼夜温差小的山地缓坡或斜坡地的针阔混交林或杂木林中，喜阴凉、湿润的气候。由於其根部肥大，形若纺锤，常有分叉，整体形似人的头、手、足和四肢，故称其为人参。古代人参的雅称为黄精、地精、神草。人参被人们称为“百草之王”，是闻名遐迩的“东北三宝”（人参、貂皮、鹿茸）之一，是驰名中外、老幼皆知的名贵药材。
白蔘/水蔘
直接採收，未經處理的人蔘。生乾人蔘
以水清洗過即乾燥的人蔘。太極蔘
南韓政府專營的半野山人蔘。人蔘皂苷(ginsenosides)成份為世界第二高。紅蔘
經蒸煮過，再曬乾的人蔘。一项基于红蔘的双盲交叉实验证明其对于阳萎有治疗效果。
一项基于红蔘的带对照组的实验证明其对防止胃肠癌的复发有效。
一项在模式动物鼠上基于人参的实验显示红蔘与白蔘对减低癌症的发病率都有效果，并且红参的效果更好。
(sources : wikipedia )
Fresh ginseng..
新鲜的人参。。。。
Dredge the ginseng pieces in flour...
先将人参沾上炸粉/面粉。。
将人参放入面粉糊内。。。
Ingredients:
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
Dipping sauce:
soy bean sauce 1 Tsp
vinegar 1/2 Tsp
roasted sesame seeds
red pepper powder, a pinch
Method:
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.
材料：
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
1 粒蛋黄
200 ml ice water
2 块冰块
沾吃的酱料：
酱清 1 Tsp
醋 1/2 Tsp
芝麻少许
辣椒粉少许
做法：
1. 将新鲜的人参洗干净，抹干水份。
2. 把人参沾上面粉。
3. 除去人参上的多余炸粉。
4. 将蛋打散加入加入炸粉里。
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
7. 要趁热吃才好吃。。吃前沾上酱清酱
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