HoW to CooK red ginseng
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1. Press the SeT button, and set time with the Menu/Selection button.
2. each time you press the Menu/Selection button, the time for the Red ginseng function increases by two hours.
How To Use Red Ginseng Menu
You can steam and boil fresh ginseng by using the Red Ginseng menu.
Turn the cover handle to lock, and press the Menu/Selection button to select Red Ginseng.
1
Press the SET button, and set time with the Menu/Selection button.
2
When the Red ginseng menu is selected, '12H' will be displayed on the display panel.
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To steam fresh ginseng, put four cups of water and a steam plate in the inner pot,
and put fresh ginseng on the steam plate.
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To boil steamed ginseng, take out the steam plate and add water. (Refer to page 74.)
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you can change the time for steaming and boiling by using the Time button as in
②
.
Press the Pressure Cook button.
3
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Press the Pressure Cook button, and the product steams or boils for the set time.
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While the Red ginseng function is working, the remaining time is displayed.
※ If you select the Red ginseng menu with the direct button, the function will work for the standard time (12H).
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The default setting is 12 hours.
How To Select Good and Fresh Ginseng
1. good and fresh ginseng has a balance between the top and the bottom of its body, and is smooth without cuts or
scratches.
2. It should have two or three roots with a balance like that of human legs, and the fine roots should be uniform.
3. Saponin, which is the major substance of ginseng, is formed from three years of ginseng's age, reaching the
maximum amount at six years of age.
How To Store Fresh Ginseng
1. Fresh ginseng is harvested in autumn, when ginseng leaves fall, so autumn is a good time to purchase
fresh ginseng at a low price.
2. It is better to keep fresh ginseng at a dry place with a low temperature of 3-5℃. It needs to be refrigerated.
3. Fresh ginseng easily decays in two weeks after being purchased, so purchase only the needed amount to eat
within two weeks.
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You cannot preset the Red Ginseng function.
