How to eat fresh tiger ginger Is tiger ginger nutritious?

Wash and slice and mix cold - sesame oil, chili oil, mustard oil, monosodium glutamate, salt, coriander, shallots mix together, and serve after a few hours. The nutritional value is average. But it's crispy and delicious.

First, cut the tiger ginger into thin slices, dry it in a sunny and ventilated place, and then submerge it with a tool (rolling pin or a special grinder) to form a powder and take it with water. Because powdered objects are prone to moisture, it is best to put them in a container with good sealing to prevent moisture from affecting the use effect.

Second, wash the tiger ginger whole, the best choice is not damaged ginger pieces, the degree of wine is best above 38 degrees, the ratio of ginger and medicinal materials can be controlled at about 10:1, soaked for more than 15 days can be drunk. In addition, the degree and proportion of the wine can also be adjusted according to your own ratio, but it must be based on health.

Third, just like decocting Chinese medicine, fry three bowls of water into one bowl of water, keep the number of grams at about 3 grams, and the total number of grams in a day should not exceed 10 grams. It is better to use a separate pan for frying water, and do not use it for other purposes.

Fourth, stewed chicken or stewed pork ribs can replace the edible ginger we use, tiger ginger has the effect of moistening the lungs and nourishing yin, strengthening the spleen and invigorating qi, expectorant and hemostasis, reducing swelling and detoxifying, and chicken soup also has a nourishing effect, and the combination of the two can enhance the nutritional effect.

Tiger ginger can be used with wolfberry to cook soup and drink, when cooking, wash the prepared tiger ginger and put it in a casserole, and then prepare a small handful of wolfberry after washing it and also put it in the casserole, add water to boil, and then decoction over medium heat for half an hour, take out the soup after frying, take it once a day to relieve human weakness and anemia.

In the case of tiger ginger, you can stir-fry it with pork belly, which is very delicious, and I personally like to eat it very much.

Tiger ginger has a pungent and warm taste, slightly bitter, dispels wind and cold, reduces swelling and relieves pain, invigorates blood and dispels blood stasis.

Do not exceed 10 grams in a day. Tiger ginger is the rhizome of the lily family plant Polygonatum polygonatum curly, mostly grows in mountainous areas, harvests in spring and autumn to remove stems, leaves and fibrous roots, washes, slices, and dries for medicinal purposes, similar to ginger but different from ginger.

The rhizome is hypertrophied, cylindrical, with a diameter of cm, or the rhizome is beaded, and the nodules are 1-2 cm in diameter. The stem is 30-90 cm high. Leaves usually 3-6 whorls, rarely a few scattered in the lower part, thin to strip-lanceolate, rarely oblong-lanceolate, 4-9(-12) cm long, 2-8(15) mm wide, apex fisted or bent into a hook, margins often outwardly curled.

The inflorescences of tiger ginger are whorled, usually with 2 flowers, the total peduncle is 3-10 mm long, the peduncle is 3-8 mm long, loping; bracts hyaline membranous, veinless, 1-2 mm long, located on peduncle or base, or bracts absent; The perianth is lavender, 8-11 mm long, slightly narrow in the middle of the tepal tube, the lobes are about 2 mm long;

filaments about millimeters long, anthers millimeters long; The ovary is about mm long, and the columella is about 2 mm long. Berries are red or purplish-red, 8-9 mm in diameter, with 4-9 seeds. The flowering period is from May to July, and the fruiting period is from September to October.