Ginger has the effect of repelling cold and can also be used to cook, what is the specific usage?

Ginger has the effect of promoting appetite, stopping morning sickness, and relieving physical fatigue, especially in summer, eating ginger also has the effect of sterilization, prevention of gastrointestinal diseases and improvement of abdominal pain and bloating. Eating some ginger in winter has the effect of invigorating blood and driving away cold, promoting blood circulation and preventing colds.

Suggestions: For patients with hepatitis and nephritis, people with yin deficiency are not suitable for eating ginger, pregnant women should also pay attention to the appropriate amount when eating ginger, and it is forbidden to eat ginger when suffering from hemorrhoids and prickly heat.

Ginger can be used to soak in water to drink, add some brown sugar, and then soak in water with ginger, so that you can drive away the cold, but also prevent colds, and put ginger directly into the pot when cooking.

The specific way to use it is to put a few slices of ginger when stir-frying, you can also put a few slices of ginger when you stew soup, and you can also soak a few slices of ginger when drinking water.

The specific method is to put the ginger slices and chopped green onions into the pot when making the dish, and then pour the corresponding dishes into the pot after stir-frying.

Slice the ginger, the thinner the better, you can also shred it, put it in water, boil the water, take an appropriate amount of brown sugar and put it in the water, continue to boil, and the water can be boiled again.

Ginger can be used to dispel cold evils, appetize and strengthen the spleen, and can also help antibacterial, refreshing, nausea, etc. In addition to stir-frying, ginger can also be soaked in vinegar, or made into brown sugar ginger water, cola ginger soup, honey ginger tea, green tea ginger soup, etc.

Drinking ginger soup is a common method used by the people to ward off the cold and prevent and treat colds.

The benefits of ginger soup: In winter, patients with high blood pressure are easy to rise because of their physical discomfort, and when their blood pressure rises, they can soak their feet in hot ginger water for about 15 minutes, which can help blood circulation and help control blood pressure. Soaking your feet in hot ginger soup not only drives away cold and promotes blood circulation, but also helps people with bad feet:

Add some salt and vinegar when soaking your feet, wipe dry after soaking, and then apply some talcum powder to eliminate the smell.

In addition to colds, sore throat is also a common problem in winter, if you use hot ginger water and a little salt as tea, drink 2 or 3 times a day, and take it regularly to help resolve inflammation. For people suffering from neurasthenia, Chinese medicine believes that drinking 1 bowl of hot ginger soup on an empty stomach every morning and evening, and insisting on drinking it, can receive the effects of replenishing qi, refreshing the mind and improving sleep. People with mouth ulcers, if they insist on rinsing their mouth 2 or 3 times a day with hot ginger soup, long-term adherence will help the convergence of the ulcer surface.

Treatment of abdominal pain and diarrhea: In the middle of summer, the high temperature of various germs is active, and if you are not careful, you will get sick from the mouth, which is easy to cause acute gastrointestinal inflammation such as abdominal pain and diarrhea. Drinking some ginger soup appropriately can play a role in prevention and control.

Ginger can play a role in certain antibiotics, especially against Salmonella.

Treatment of colds and flu: In order to avoid the heat, people are used to blowing fans, turning on air conditioners, and even sleeping outdoors, which can easily cause external wind chills. If you can drink 1 bowl of brown sugar ginger soup in time, it will help to ward off the cold and relieve the surface, or soak your feet in ginger soup (add some salt and vinegar) to get the same effect.

Cooling off the heat: Traditional Chinese medicine believes that ginger can "clear the spirits" (i.e., refresh the mind). In summer, when you faint and fall unconscious due to heat stroke, pour 1 cup of ginger juice to make the patient wake up quickly.

For patients with general summer heat, dizziness, palpitations, chest tightness and nausea, it is also beneficial to eat some ginger every day.

Treatment of waist and shoulder pain: In the middle of summer, the heat is unbearable, some people like to take a cool bath or sleep outdoors, and the shoulders and back will suffer from wind, cold and dampness and other diseases, especially the elderly are prone to frozen shoulder. In this case, you can cook some hot ginger soup, first add a little salt and vinegar to the hot ginger soup, then soak it in water with a towel and wring it out, apply a hot compress to the affected area, and repeat several times.

This method can relax the muscles and invigorate the blood, which can greatly relieve pain.

Prevention of oral inflammation: Ginger soup is used as a substitute for tea every day, which can be used to prevent periodontitis, sore throat and tooth decay.

Traditional Chinese medicine believes that ginger is a product that helps yang.

Dried ginger has the effect of dissipating cold in warmth, strengthening the stomach and invigorating blood.

Therefore, it is not difficult to understand that ginger has a cold-repelling effect.

Absolutely; Because ginger is a spicy food, it can make our blood flow faster and increase the speed of metabolism.

Of course, it is possible, drinking some ginger soup is indeed good for the body, it can effectively avoid colds, ginger is relatively spicy, so it has the effect of repelling cold.

Ginger can warm the lungs and relieve cough, relieve cold, relieve headaches, strengthen the spleen and stomach, effectively promote the peristalsis of the gastrointestinal tract, enhance appetite, improve the metabolic level in the body, protect our gastric mucosa and improve the body's immunity.

It can be dandruff, it can also relieve waist and shoulder pain, facial acne, blood pressure can be lowered, esophageal cancer can be prevented, and sore throat can be sore throat.

When we cook, the most commonly used ginger is turmeric, which we usually call fresh ginger. It has a unique spicy aroma and is a commonly used condiment, which can make various dishes delicious and delicious, taste fragrant, and can also improve appetite and increase the amount of food. Today, I want to talk to you about the role and usage of ginger in cooking, with the aim of helping you use ginger better.

In general, young ginger should not be used for cooking, because the taste of old ginger is stronger. Ginger can add flavor to a dish when used just right, otherwise it will be self-defeating. Therefore, depending on the specific situation of the dish, ginger should be used reasonably and skillfully in cooking.

For example, when making fish balls, add ginger and shallot juice to the fish mincing, and then add other condiments to stir and squeeze into fish balls, which can receive the effect of fresh and smooth and tender and white color. If you chop ginger into rice grains and mix it into minced fish, it will make fish balls that are spicy in your mouth, dark in color and poor in taste.

For example, before cooking fish, you should first put the ginger slices into a small amount of oil pot and stir-fry the boiling pot, then fry the fish on both sides, add water and various condiments, and cook the fish and ginger together until cooked. In this way, ginger not only does not stick to the pan when frying fish, but also can remove the smell and relieve the fish; If the ginger slices are served with the fish or the ginger rice is removed after cooking, the effect is not good.

1 Add shredded ginger to the dish and use it as an ingredient.

Cooking commonly used ginger has new ginger, yellow ginger, old ginger, pouring ginger, etc., according to the color and red claw ginger and cucumber ginger, the spicy aroma of ginger is heavier, in the dish can be used as a condiment, and can be used as an ingredient for the dish. The skin of the new ginger is thin and the flesh is tender, and the taste is light; Turmeric is spicy, the smell changes from light to strong, and the meat quality changes from soft to firm, which is the top grade of ginger; Old ginger, commonly known as ginger mother, that is, ginger species, has thick skin and strong flesh, and has a spicy taste, but the aroma is not as good as turmeric; Poured ginger, with ginger sprouts, can be used as a side dish or marinated in sauce, and it is delicious.

Ginger as an ingredient into the dish, generally cut into shreds, such as "ginger shredded meat" is to take new ginger and green and red peppers, shredded and fried with shredded lean pork, its taste is spicy and delicious, unique. "Three-silk fish roll" is to cut the cinnamon fish meat into large slices, roll and wrap shredded bamboo shoots, shredded ham, and shredded chicken breast into a cylindrical shape, and then accompanied by shredded ginger with ginger, as well as shredded green onions, shredded red peppers, and add soy sauce, sugar, and vinegar to make it. The taste is sweet and sour, tender on the outside and fresh on the inside.

The new ginger or turmeric is processed into shreds, and it can also be used as an ingredient for cold dishes, which not only increases freshness, but also has the effect of sterilization and disinfection. For example, Huaiyang's traditional cold salad "mixed dried shreds", it is to cut each piece of Dafang dried tofu into about 20 slices, and then finely cut into dried shreds thinner than matchsticks, blanch them with boiling water 3 times, squeeze out the water, put them on a plate, and then sprinkle ginger shreds on them, and pour them with seasoning. The dried shreds are soft and light, and the ginger shreds are tender and spicy.

Because ginger juice can remove the fishy smell and improve the freshness, ginger is one of the main seasonings of delicious dishes!

Ginger juice has many benefits, cold dishes can also be used, it has always been the king of seasonings since ancient times, it can still be eaten raw, and cold medicine is also a lot of Chinese patent medicine!

Ginger can remove the smell and smell when stir-frying, and neutralize the coldness in the dish. Rubbing the bottom of the pan with ginger slices while frying the fish will prevent the fish from sticking to the pan.

When stewing chicken, duck and fish, when smashing or slicing into dishes to make the meat mellow and sweet, cut the ginger into granules or chop into minced ginger, mix it with sweet and sour or cold dressing, which will produce a special sweet and sour taste.

When eating steamed crab and other foods that need to be dipped in, mix the sauce with minced ginger, soy sauce, and small grinding oil, and eat it with a dip.

Frozen meat, poultry, before cooking, macerated with ginger juice, can return freshness, made dishes, can have the original fresh taste.

In the case of ginger, it can still remove the fishy smell, and it can also increase the umami after stir-frying.

The role of ginger in cooking is to remove the smell and enhance the flavor, which can increase the flavor of the ingredients.

In the process of stir-frying, ginger can be mentioned to remove the smell and improve the freshness.

Ginger belongs to the ginger family, which contains volatile odor substances and has a strong pungent odor. Ginger removes fishy odors and prevents sticking, making ginger suitable for cooking fish.

Ginger can play a role in seasoning in cooking, and it can also play the role of a core of goods, mainly these two.

The role of ginger in cooking, not nor pungent, to remove fishy smell, can also remove moisture.