What does ginger look like? What is the same as ginger

Ginger is a very common condiment in our lives, and when stir-frying, we often put some shredded ginger to flavor it, so that it will make a nutritious and delicious meal. Although ginger is a food we can't live without, some people have never seen ginger. Ginger is the root of a plant that grows in the soil and we eat its roots.

The appearance of ginger is irregular shape, some are round, some are finger-shaped, and the color of ginger is pale yellow, and it smells especially peculiar. Actually, there are many types of ginger, including red ball ginger.

Sand ginger, mountain ginger.

The appearance of each type of ginger is not the same, and some people may not be able to distinguish it clearly.

1. Red ball ginger

The name of the red bulb ginger is actually ** from its inflorescence.

Its flowers are cone-shaped and turn red in the later stages, so it is called red ginger. At present, China's red bulb ginger is mainly produced in Guangdong, Guangxi and Yunnan and other regions with relatively mild climate throughout the year. Red bulb ginger can not only be used as a vegetable, but also can be used as a flavor, and also has high ornamental value and medicinal value.

When planting red bulb ginger, it is generally carried out by dividing propagation, and seed propagation is basically eliminated.

2. Sand ginger

Sand ginger is also called three sand seeds.

At present, it is mainly cultivated in Guangxi, Yunnan, Taiwan and Hainan in China. It is suitable for growing in soil with more carbon, has a unique fragrance, and can also play a role in eliminating food and relieving pain. It can reproduce asexually.

There is a possibility of sexual reproduction, the key is to see how you plant conveniently.

3. Mountain ginger

Ginger is a perennial herb in the ginger family, which is very adaptable to the environment and has a wide distribution, which can be said to be found all over the world. The main value of ginger is ornamental and medicinal, and it is called ginger because its leaves are very similar to that of ginger. In medicinal use, its medicinal value and sand kernel.

It is basically similar, so it is often used as a substitute for sand kernels.

It's a big chunk, and this kind of ginger is easier to use. That is, it is relatively good, it makes people feel that it is particularly easy to use, and the taste is also fragrant.

Ginger is a plant of the stem family. Ginger is divided into two lumps, small turmeric and ginger. Turmeric is smaller, and ginger is larger, but the role of both is the same.

Its color is yellow, the outer skin is rough and has a spicy taste, and the inner color is light yellow.

In fact, it feels like coral and grows into a piece, but in fact, ginger is also strange-shaped, and it can't grow neatly.

The plant is yellowish and generally grows in patches, especially in large chunks, like potatoes.

The same as ginger is Jerusalem artichoke.

Jerusalem artichoke, also known as artichoke and devil ginger, is a perennial root-bearing herb. Native to North America, it was introduced to Europe in the 17th century, and later spread to China. Its underground tubers are rich in starch, inulin and other fructose polymers, which can be cooked, boiled porridge, pickled vegetables, dried Jerusalem artichoke, or starch and alcohol raw materials.

Jerusalem artichoke is native to North America and introduced to China through Europe, and its edible part is generally tuber, which is spindle-shaped or irregularly nodulous; The skin has red spring row skin color, yellow and white; The texture is delicate and crispy, but the quality of fresh food is not good. Jerusalem artichoke is widely distributed and cultivated in all parts of northern and southern China.

Jerusalem artichoke is rich in nutrients in the aboveground stems and leaves and underground tubers, making it an excellent feed for livestock. In summer and autumn, the top of the plant is full of disc-shaped yellow flowers, shaped like chrysanthemums, and has the function of bringing or beautifying the house.

How to boil ginger in water:

Chop the ginger into powder and put it in the teapot, add boiling water and brown sugar, simmer for about five minutes, and then you can drink, of course, brown sugar can also be replaced with honey, but it should be noted that when the water temperature drops to 60, honey is added.

Ginger tastes sweet, not spicy, old ginger is very spicy, ginger is bright yellow, old ginger is slightly brown.

Ginger is a new ginger that is generally yellow on the surface. Old ginger, that is, the ginger of the next year, is wrinkled and a little dry, and it can be used as a ginger plant, which can ward off the cold. Ginger is still old and spicy.

Old ginger is also called dried ginger, and there are also those that slice ginger (ginger or old ginger) and dry it to call dried ginger. Ginger and ginger are generally sold in vegetable markets.

Old ginger is ginger, and ginger includes old ginger.

Hello, as the saying goes, ginger is still old and spicy, hehe.

It's really good if you go to the market and compare it, and you can see it at a glance.

1. The taste is different.

Ginger: thin skin and tender meat, light taste, crisp and tender to eat, more water, no fiber; The old ginger skin is thick and the flesh is firm, the taste is spicy, and after it is broken, it has less water and more fibers, and it is difficult to chew when eating.

2. Different uses.

Old ginger: Old ginger is generally used in fireworks, such as stewing, stewing, simmering, burning, boiling, grilling, etc., mainly to take its flavor, so old ginger needs to be processed into slices or pieces, and it should be loosened to make it crack, so that the ginger flavor can enter the dish.

Ginger: Ginger can be used to flavor sweet or savory foods such as soups, meat, seafood, pasta, fruits, cakes, and other beverages, as well as to make jams and sweets.

The appearance is different: the appearance of the old ginger is earthy yellow, the skin is relatively rough, the surface texture is heavy, and the ginger is the fresh young ginger with young shoots. The ginger round is very tender, with more water, less fiber content, white color, and smoother skin.

The taste is different: the taste of ginger is more spicy, while the taste of ginger is more crisp, the spicy taste is lighter, and it tastes delicious.

Different ways to eat: old ginger is generally used as a condiment when stir-frying, such as boiling soup and stewing meat, you can put a few slices of old ginger, and old ginger is generally not eaten because the taste is too spicy. Ginger can also be used as a condiment in stir-frying, but because of its relatively light taste, it can be eaten with the dish.

You can also peel the ginger and add some vinegar to make vinegar to soak ginger, or you can make ginger slices of sugar.

Different uses: ginger and old ginger both have the effects of diverging wind and cold, chilling and dampness, warming and stopping vomiting, warming the lungs and relieving cough, and improving metabolism, but young ginger is more suitable for people with hot and dry constitution and will not get angry, while old ginger is more suitable for people with weak and cold constitution.