My husband prepared ginseng liquor
Prepare 250 grams by cutting the middle part at an angle of 6mm and back and forth.
When it's thick and dry, it's chewy and has a good texture.
If you cut it quickly and steam it, the color is good, but I cut it and left it in the refrigerator for 3 days
It's browned because of the saponin in ginseng has.

I gained 7 minutes in the steamer.

Pour 400ml of starch syrup and 40ml of water into a pot, add steamed ginseng pieces, and boil them for 7 to 8 minutes.

Sprinkle a plate with sugar and arrange the slices of ginseng boiled in syrup one by one.
If there's sugar underneath, the nuts won't stick to the plate.
I need to sprinkle white sugar, but I used it because I thought the brown organic sugar would look better on me because the ginseng turned brown.
Decorate with fresh herb stems and dried flowers before drying.

I was doing it at night suddenly, so I cut the leaves of vegetables because there was no fresh herb or fruit..
The color hasn't changed and the taste is good after one night of drying.

Chewy and sweet, the aftertaste is bitter, and the ginseng scent makes you feel healthy.
I'm motivated to make it pretty and well again.
It looks like a hearty dish and feels healthy, so it's a dish that gets praised when served with refreshments.