Making red ginseng using a rice cooker
My child turned 3rd birthday and was going to feed him red ginseng, but I thought it would be good for the whole family to eat a lot, so I produced it in bulk at homeMaking red ginseng that takes time and effort from Gujeunggupo~ There are so many different ways to make red ginseng. We divided it into three typical cooking, slow cooking, and warm-up methods, and I would like to introduce the best method
4 serving
Within 999 minutes
-fksl6321
Ingredients
  • Ginseng
    2mass
Cooking Steps
STEP 1/6
In autumn and winter, you can buy ginseng cheaplyI bought two for four people
*One house is 750g
STEP 2/6
Among the three methods, cooking, slow cooking, and warming, the slow cooking method was the best for nutrition and timePour 50ml of water, put a cloth on it, and put about 2/3 of the ginseng
*I heard it's better not to touch iron or stainless steel for lactic acid bacteria or saponin
STEP 3/6
Boil it for 4 hours using the slow cooker in the rice cooker
*It only takes about 20 minutes to cook, but when making red ginseng, it should not exceed 100 degrees, so even if it takes a long time, it is much better nutritionally to use slow cookie function or oku
STEP 4/6
Since I gained weight once, it's time to dry it. Dry it at 45 degrees for 5 hours~I think it takes a day to dry naturally in a well-ventilated place
STEP 5/6
The color is changingBlack ginseng that has undergone gujeunggupo is the best, but red ginseng that has undergone this process about three times is the best at home
STEP 6/6
Steam it for 4 hours, dry it for 5 hours, repeat it 3 times, and lastly, steam it one more timeThat way, it's not hard. It's good to chew the whole thingYou can add water and iron it to make red ginseng water and increase your immunity
Many people say that it's better to remove the brain head, but I didn't remove it because there were no side effects when I made it with red ginseng, not just ginseng~The slow cook function in the Kuchen rice cooker is about the middle temperature between insulation and cooking that does not exceed 100 degrees, and I think you can use the Tabland rice cooker at that temperature to match the functionI don't recommend it because it takes a lot of time and effort because it takes two to three days to keep warm
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