The stew is put with ginger Can you still eat it?

Since ancient times, Chinese medicine scholars and folk have said that "ginger cures all diseases". Because ginger contains oily volatile oils such as gingerol, gingerene, phellandne, citral, and aroma; There are also gingerol, resin, starch, and fiber, among others. Therefore, ginger has the effects of excitement, sweating, cooling, and refreshment in hot seasons; It can relieve symptoms such as fatigue, fatigue, anorexia, insomnia, abdominal distension, and abdominal pain; Ginger also has the effect of strengthening the stomach and increasing appetite, the summer climate is hot, the secretion of saliva and gastric juice will be reduced, thus affecting people's appetite, if you eat a few pieces of ginger during meals, it will increase appetite; Ginger also has a relieving or analgesic effect on stomach pain, gastritis and gastroduodenal ulcer caused by pain, vomiting, pantothenic acid, hunger, etc.

In summer, bacteria grow and multiply abnormally actively, which can easily contaminate food and cause acute gastroenteritis.

However, eating some ginger appropriately or drinking it after brewing it with dried ginger and tea boiling water can play a preventive role. Scientists have found that ginger can act as a certain antibiotic.

The effect is especially obvious on Salmonella. Ginger also has the effect of killing oral pathogenic bacteria and intestinal pathogenic bacteria, and rinsing with ginger water ** bad breath and periodontitis has a significant curative effect.

In summer, people are so greedy for cold, they like to use electric fans and air conditioners, which can easily feel the wind chill and cause colds and flu. At this time, drinking some ginger syrup in time will help expel the wind chill in the body. Traditional Chinese medicine believes that ginger can "pass through the gods", that is, refresh the mind. Summer heat stroke.

When fainting and unconscious, a cup of ginger juice can be poured down, which can make the patient wake up quickly. In general, the symptoms are dizziness and palpitations.

and patients with chest tightness and nausea, it is beneficial to eat some ginger soup appropriately.

There are many ways to eat ginger, such as, drink ginger soup, eat ginger porridge, put some ginger shreds when cooking hot oil, stew meat, fry fish and add ginger slices, add some ginger crushed when making flat food and dumpling filling, which can not only make the taste delicious, but also help to awaken the stomach and spleen, refresh the mind, promote appetite, help digestion and help the gastrointestinal absorption of nutrients. However, since ginger has pharmacological effects, it is necessary to pay attention to some of its uses and contraindications, and the following questions should be paid attention to:

2.Those who are yin deficiency and fire, red eyes and internal heat, or suffer from carbuncles, sores and boils, pneumonia, lung abscess, and tuberculosis.

Gastric ulcer, cholecystitis, pyelonephritis, diabetes.

People with hemorrhoids should not consume ginger for a long time.

3.From the perspective of treatment, ginger brown sugar water is only suitable for stomach cold and fever after cold or rain.

can not be used for summer heat colds or wind-heat colds.

patients, but not for heat stroke. Taking fresh ginger juice can treat vomiting caused by cold, but it should not be used for other types of vomiting.

4.Don't eat rotten ginger. Rotten ginger will produce a very toxic substance, which can degenerate and necrosis liver cells, thereby inducing liver cancer and esophageal cancer.

Wait. The saying that "rotten ginger doesn't taste bad" is wrong.

5.Eating ginger is not always better. In summer, the weather is hot, people are prone to dry mouth, polydipsia, sore throat, sweating, ginger is pungent and warm, it is a hot food, according to the principle of "hot people are cold", it is not suitable to eat more.

Whether or not to put ginger in the stew depends on the specific list of ingredients and the steps to make it.

First of all, for the list of ingredients, if the purpose of the stew is mainly to get the taste and nutrients of ginger, then you can put in the right amount of ginger. However, if you want to avoid the pungent and warm taste of ginger, or if you are worried that ginger will affect the original texture of the meat, you can also choose not to add ginger.

For the preparation step, whether the meat needs to be stir-fried before stewing, and the length of time it is simmered, will affect the taste and texture of the ginger. If the meat is stir-fried first and then stewed, it is recommended to add ginger during the frying process, which will allow the flavor of the ginger to penetrate the meat better. If the simmering time is short, ginger can be added during the simmering process to maintain the ginger's pungent and warm taste.

If the simmering time is long, you can pick the ginger out of the pot after the stew is completed to avoid the long simmering of the ginger and the taste of the ginger becoming too strong.

In short, whether or not to put ginger in the stew needs to be decided according to the specific ingredient list and preparation steps. You can choose according to your taste and needs to achieve the best taste and nutritional effect.

Ginger is not necessary to make braised pork. The ginger in braised pork is mainly used to remove peculiar smells and enhance flavors, and can be replaced with other ingredients, such as fresh lemon, onion, garlic, green onion, and cooking wine.

Star anise, cinnamon.

and so on.

How to make braised pork:

Ingredients: 1 piece of pork belly, cinnamon, star anise, salt, a pinch of sugar, dark soy sauce, soy sauce.

1. Cut the meat into 2-3 cm square pieces, the meat pieces should not be too small, the meat that is too small is not good to look like a plate of small peanuts, and there is no unbridled feeling of braised pork.

2. Put the meat pieces in the cold pot. Stir-fry over medium heat, water will come out in the initial stage, pour it out, and continue to stir-fry the sedan chair. Continue to stir-fry until this is the case, the surface of the meat is a little burnt, and the air smells of the meat being burned (not really burnt, just a little meaty).

3. Pour out the meat, which can be washed with water and set aside. This is the purpose of not putting oil to copy the meat, out of a lot of oil, pour out the oil without use, so that it is not greasy, and the meat skin will show a beautiful arc after the oil. Wash the pan and put a little oil.

4. Put 6 tablespoons of sugar in a cold pot and fry the sugar over very small heat.

A very small fire is the smallest fire you can control.

5. Pat the ants and then add boiling water, just over the meat. When you put in dark soy sauce, it is soy sauce, but dark soy sauce is soy sauce used for coloring, and you can replace it with ordinary soy sauce. Add cinnamon, star anise, salt and a pinch of sugar.

Cinnamon and star anise should be added less, especially star anise, 3 small pieces are fine, and the taste is strange. Cover the pot and simmer over very low heat for nearly 1 hour, be sure to use very low heat, so that it will be soft and rotten.

6. Stir-fry over high heat to reduce the juice. Stew like this, stir-fry until there is no juice, remove from the pan and serve!

Generally, braised pork needs to be put with ginger.

Braised pork and stewed potatoes.

Prepare 500 grams of pork belly and 2 potatoes. Clean the potatoes and cut them into hob pieces for later use. Add an appropriate amount of water to the pot, a few slices of ginger, a few green onions, 40 grams of cooking wine, then put the pork belly in the pot, bring to a boil over high heat, skim off the foam after boiling, and cook for 15 minutes.

After 15 minutes, remove the pork belly and let it cool, then cut it into small pieces.

Add an appropriate amount of oil to the pot, add ginger slices, green onions, an appropriate amount of star anise, cinnamon, bay leaves and green peppercorns, stir-fry for half a minute, then add pork belly, 10 grams of white sugar, 3 grams of light soy sauce and potato wedges, and continue to stir-fry over high heat.

After stir-frying for a few minutes, add an appropriate amount of water to the pot, add a little pepper and salt at the same time, turn to medium heat and start to simmer. After simmering for 60 minutes, turn on low heat to reduce the juice, and when the soup is thick, it can be removed from the pot and served.

The stew must be made with onions, ginger and garlic to remove the fishy smell and increase the taste of the meat, so that the meat tastes good.

If you stew meat, you can generally put it, and this is called a three-piece set to remove fish. Except for those authentic prairie fresh lambs, just put a pinch of salt.

Yes, ginger is an important condiment for cooking pork in stool pants. 1. Ginger has a pungent taste and a slight warmth, and enters the spleen, stomach and lung meridians. It has the effects of diaphoretic and detoxifying, warming and stopping vomiting, warming the lungs and relieving cough, and detoxifying.

The taste is sweet and salty, the sex is flat, and it enters the spleen, stomach and kidney meridians. It has the effect of nourishing the kidneys and nourishing the blood, nourishing yin and moisturizing dryness. 2. There is no conflict between the sexual taste of the two, and when cooking meat, putting a little less ginger will increase the cooking taste of pork, and removing jujube will remove the fishy smell of pork and make the boiled meat more delicious.

3. It is only boiled pork, even if it is braised pork, stewed pork ribs, and fried pork slices, ginger is also an indispensable cooking condiment.

You can put ginger, and Changtan will make the braised pork more flavorful.

1.Heat a pan with less oil, add the chopped pork belly pieces (skin side down) and fry until the bottom is golden brown.

2.Add sugar to the pot, stir-fry over low heat until caramel color, pour in the pork belly and stir-fry to evenly coat the meat with syrup.

3.Add ginger and garlic slices, green onion knots, star anise, bay leaves and cinnamon and add hot water.

4.After the water boils, pour in light soy sauce, oyster sauce, add an appropriate amount of salt and rock sugar, cover and simmer for 30 minutes.

5.Remove the lid and put in the cut pear, simmer for about 15 minutes, then put it on a plate and remove it from the pan.

Ingredients: pork belly, dark soy sauce, star anise, ginger, pepper, hemp oil, rock sugar, garlic, salt.

Steps. 1. Prepare the ingredients, wash the pork belly and cut it into mahjong pieces;

2. Heat the pot and put sesame oil, stir-fry ginger slices, garlic, peppercorns, star anise;

3. Pour in the pork belly and stir-fry until slightly charred on both sides, add cooking wine or white wine, soy sauce and rock sugar;

4. Turn the bright gear into the casserole, add an appropriate amount of boiling water, simmer for an hour, pay attention to turning over frequently, on the one hand, evenly colored, on the other hand, to avoid the pork skin sticking to the pan. Sprinkle some pepper and salt before stirring.

Stew without ginger can be replaced with star anise, and the preparation is as follows:

Ingredients: 450 grams of pork, 240 grams of yams, 15 grams of oil, 1 gram of salt, 14 quail eggs, 40 grams of broccoli, 1 star anise, 15 grams of sugar.

1. Prepare the ingredients.

2. Wash the pork and cut it into small pieces.

3. Put the quail eggs in the pot and cook.

4. Peel, wash and cut the yam into small pieces; Break the broccoli into small florets, wash and set aside.

5. Peel off the shell of quail eggs; Add a little oil and salt to the boiling water and blanch the broccoli until it is half cooked.

6. Heat oil in a pot, add sugar, and stir-fry over medium heat.

7. When the sugar is fried until it is almost drawn, add the meat pieces and stir-fry to color.

8. Put in star anise and add salt; Continue to stir-fry until the oil is removed.

9. Add an appropriate amount of cold water; Bring to a boil over high heat and simmer for 20 minutes.

10. Pour in the quail eggs, bring to a boil and simmer for 5 minutes.

Ten. 1. Add the yam, bring to a boil and simmer for another 15 minutes.

Ten. 2. Mix the flavor and put it in a bowl and serve.

1.Neutralize and remove the fish.

Animal food raw materials contain a large number of proteins, amino acids, lecithin and other nutrients, due to the environment and their own bacterial action, will produce a variety of fishy substances, add an appropriate amount of vinegar during cooking to neutralize, so that it produces acetate, can make the fishy smell greatly weakened. In addition, tomato sauce contains organic acids such as citric acid and malic acid, which also have a neutralizing and deodorizing effect, and of course, cooking fish and meat directly with tomatoes also has a deodorizing effect.

2.Alcohol deodorizes.

Some fishy substances with low boiling point but not alkaline can not be removed by neutralization method, and the dissolution and volatilization properties of alcohol (ethanol) can be used to remove the fishy odor after heating the fish and meat. At the same time, ethanol can also react with the aldehydes in the raw materials to form aroma substances that can be combined with organic acids to form esters, and the results of the joint action of the two can make dishes fishy and flavorful. Therefore, if you want to taste and smell the fish and meat, you can't do without cooking wine and vinegar.

3.Spices to remove the smell.

There are many kinds of spices in China, which can be appropriately selected according to the specific situation. For example, green onions contain volatile oil and allium allicin, and ginger contains gingerol. Gingerene, gingerol, pepper, pepper contain capsaicin, star anise contains anisel alcohol, anisole ether, cinnamon contains volatile oil, organic acids, etc., the above substances weaken the odor and can increase the fragrance, especially in the animal raw materials with a strong fishy smell, and its fishy flavor effect is more obvious.

4.Heat to remove the smell.

Fishy substances with lower boiling points can be removed by heating methods. Some fishy substances with high boiling points can also be removed by long-term heating methods, such as stewing, stewing, burning, roasting and other cooking methods, or let them volatilize in hot oil. Most of the fishy substances have a certain degree of water solubility, and can be blanched first, boiled in boiling water and other methods to remove the fishy before cooking.

There is no problem with ginger and pork eating together, ginger has a pungent taste, slightly warm nature, and enters the spleen, stomach, and lung meridians; It has the effects of diaphoretic and detoxifying, warming and stopping vomiting, warming the lungs and relieving cough, and detoxifying. The taste is sweet and salty, the sex is flat, and it enters the spleen, stomach and kidney meridians. It has the effect of nourishing the kidneys and nourishing the blood, nourishing yin and moisturizing dryness. There is not much conflict between the two tastes, and when cooking meat, the amount of meat is much more than ginger.

Yes, ginger is an important condiment for cooking pork.

1. Ginger has a pungent taste and a slight warmth, and enters the spleen, stomach and lung meridians. It has the effects of diaphoretic and detoxifying, warming and stopping vomiting, warming the lungs and relieving cough, and detoxifying. The taste is sweet and salty, the sex is flat, and it enters the spleen, stomach and kidney meridians. It has the effect of nourishing the kidneys and nourishing the blood, nourishing yin and moisturizing dryness.

2. There is no conflict between the sexual taste of the two, and when cooking meat, putting a little less ginger will increase the cooking taste of pork, remove the fishy smell of pork, and make the boiled meat more delicious.

3. Not only boiled pork, but also braised pork, stewed pork ribs, and fried pork slices, ginger is also an indispensable cooking condiment.