”Eat radish in winter, eat ginger in summer, no need for the gentleman to prescribe medicine.” This proverb has almost spread to the circle of friends. In summer people are always upset and thirsty, the stomach is weak and cold, easy to diarrhea, eat ginger can warm the stomach and spleen, dispel the cold and dispel the heat, appetite and stop diarrhea. However, it is not to eat ginger indiscriminately!
Remember the following words!
1, do not eat rotten ginger. Rotting ginger can produce a very toxic substance that can cause liver cell degeneration and necrosis, inducing liver cancer, esophageal cancer, etc. That “rotten ginger does not taste bad” is not scientific.
2, do not remove the skin. Some people like to eat ginger peel, this can not play the overall effectiveness of ginger. Fresh ginger can be cleaned and cut into pieces.
3, eat ginger is not more than good. The summer heat, people are prone to dry mouth, thirst, sore throat, sweating, ginger pungent warm, hot food, according to the “hot cold” principle, should not eat more. When cooking or making soup put a few slices of ginger can.
4, where the Yin deficiency fire, red eyes and internal heat, or suffering from carbuncles and boils, pneumonia, lung abscess, tuberculosis, gastric ulcer, cholecystitis, pyelonephritis, diabetes, hemorrhoids, are not suitable for long-term consumption of ginger.
5, can not be used to treat heatstroke: ginger brown sugar water is only suitable for wind-cold colds or rain after a stomach chill, fever patients, can not be used for summer-heat colds or wind-heat cold patients, not to mention that it can not be used to treat heatstroke. Taking fresh ginger juice can cure vomiting caused by cold, but it should not be used for other types of vomiting.
If you really want to eat ginger, introduce a few ginger flavored dishes!
I. Shredded ginger meat
Ingredients: tender ginger (one piece), pork tenderloin (appropriate amount), scallions (two)
Seasoning: soy sauce (a spoon), salt (moderate), wine (moderate), starch (moderate), chicken essence (moderate)
Method.
1, pork cut into thin shreds, the meat will be poured into the appropriate amount of wine, add a little salt and water starch to grasp well marinated for 20 minutes.
2, tender ginger with a spoon to scrape off the skin, cut into fine shreds of spare.
3, two shallots cut into sections and set aside.
4, pour an appropriate amount of oil in the pan, hot pan and cool oil slip fried shredded meat.
5, the shredded meat will slip stir-fried browned to eight minutes cooked when the oil control Sheng Sheng set aside.
6, the remaining oil in the pot, stir-fry the shredded ginger.
7, after the ginger has changed color, add a spoonful of soy sauce.
8, add shredded meat.
9, add green onion stir-fry evenly.
10, stir-fry until the green onion is broken, shredded meat cooked, add salt and chicken seasoning pan.
Second, ginger coconut cake
Ingredients: sugar ginger juice (30g), coconut milk (280g), giardiniera (2 slices)
Method.
1, soak the giardinieres in advance to soften, coconut milk poured into the milk pot and boil the fire until the temperature of coconut milk reaches about 50 degrees to add giardinieres.
2, and so on the melting of the gillets in the sugar ginger juice, coconut milk bubbles when you can take out of the pot.
3, take a sealed plastic box, the ginger coconut juice through a sieve to filter out the bubbles in the refrigerator for 3 hours to enjoy.
Tip: Soak the ginger in advance to soften more water to remove the fishy smell, if there are small bubbles, use a spoon to gently pick out the bubbles so as not to affect the beauty.
Three, sweet and sour ginger
Main ingredients: ginger (400g)
Seasoning: white rice vinegar (200g), sugar (80g), salt (5g)
Method.
1.Material chart. Wash the ginger in advance, cool and dry the water, and wash and cool the bottle of ginger in advance. Use the plastic box can also be.
2.Pour the vinegar in the bottle, add sugar, shake, make the sugar melt.
3.Slice the ginger as thinly as possible.
4.Add salt and mix evenly.
5.After marinating slightly, squeeze out the ginger juice. Squeeze out the ginger juice is not wasted, baked meat stew are very good it.
6, the squeezed ginger slices in a jar, cover into the refrigerator, 8 hours later you can eat.
Four, Taiwan ginger fried small rolls
Main ingredients: small rolls (1)
Seasoning: ginger (1 piece), soy sauce (1 spoon), sugar (1 spoon), salt (moderate), sesame oil (1 spoon)
Method.
1, small rolls peeled, gutted and washed
2, cut into circles
3, put all the seasonings in the small rolls, marinade for 10 minutes
4, hot pot of hot oil, low heat burst ginger, about 1 minute
5, turn the heat to high, pour the marinated rolls, quick fry 20 seconds, pan
Tips: small rolls are very easy to shrink, cooking time should never exceed 30 seconds, so must be marinated in advance, seafood is a little salty, so do not put too much soy sauce and salt