Can you eat tender ginger sprouts and sweet and sour garlic in a cold and hot body

Ginger is an underground stem, on which adventitious roots and buds can grow, and the buds born on it are called ginger buds. Ginger sprouts are similar to ginger, with an aromatic spicy taste, which can refresh the mind, can be appetizing and promote food, and can increase the fragrance of the dish and promote appetite when used as a condiment for dishes.

Efficacy:1Ginger sprouts are the sprouts of ginger, which contain many nutrients of ginger, and also have the function and function of ginger, that is, to remove wind cold, ginger sprouts can be made into ginger soup like ginger, which has a strong effect of removing wind and cold.

2.Ginger sprouts have the characteristics of ginger, and are also warm foods, which have the effect of strengthening the spleen and stomach, and have a good effect on the spleen and stomach caused by spleen and stomach deficiency and cold food, as well as summer air conditioning disease.

3.Eating ginger sprouts can prevent gastrointestinal diseases caused by bacterial infections, and at the same time, it can also kill many fungi on the surface of **, which has the effect of preventing infection.

In daily life, ginger sprouts are mainly used for eating, and the following is an introduction to a delicacy made of ginger sprouts fried duck slices.

Steps: Ingredients: 1 osmanthus duck, 300 grams of ginger sprouts, 100 grams of green peppers, 70 grams of egg whites.

80 grams of seasoning vegetable oil, 100 grams of tomato paste, 100 grams of sugar, 70 grams of vinegar, 20 grams of cooking wine, 70 grams of wet starch, 10 grams of salt, 8 grams of monosodium glutamate, appropriate amount of minced garlic.

Production process: 1) Remove the bones from the slaughtered and processed duck meat, cut it into thin slices, stir it evenly with egg white, 40 grams of cooking wine and salt, and make the duck slices pulp.

2) Slice the ginger sprouts and marinate them with a little salt to remove their moisture.

3) Tomato paste, sugar, vinegar, cooking wine, wet starch and water (50 grams) bring to a boil, cool and marinate the ginger sprouts for about 3 hours and take them out.

4) Cut the green pepper into slices.

5) Add the sweet and sour pickled ginger sprouts to monosodium glutamate, minced garlic and wet starch (20g) to make a diluted thickener for later use.

6) On the stir-fry spoon, pour in the oil and heat it, put in the duck slices and fry for about 1 minute, pour out, and put the ginger sprouts and green peppers into the stir-fry spoon and add sweet and sour thickener, and then stir-fry for 2 minutes.

Yes, I have a cold constitution, as long as I drink less cold drinks.

Tender ginger sprouts are very good for damp and cold constitution.

Ginger has the effect of warding away cold and warming the stomach.

But don't overdo it, too much is also a harm to the spleen and stomach.

However, it is also necessary to consider that there are also hot ingredients in it, so it is recommended to drink plenty of water.

There are many benefits of eating young ginger sprouts, such as young ginger sprouts have an aromatic and spicy taste, which can refresh the mind, can be appetizing and promote eating, and can increase the aroma of the dish and promote appetite when used as a condiment for dishes. Thank you for your adoption.

Ginger sprouts can be eaten, and ginger sprouts can be developed into sauerkraut and stir-fried vegetables.

Matters that should be paid attention to in the production of ginger sprouts First, the harvest must be timely, the harvest is too early to affect the yield, and it is easy to fibrosis and grow into plants too late; Second, it is necessary to prevent high temperature and high humidity in production, which can easily cause rotten ginger. Avoid strong light, strong light is easy to make ginger seedlings age; The third is to arrange production according to the needs of the market.

The sales of ginger sprouts are not smooth, and the seedbed can be pulled out 1 hole every 1 hole, and 1 row between 1 row. In this way, the row spacing of the plants was expanded, and it was also transferred to the production and cultivation of ginger blocks, and the female ginger plucked between them could be reused. The ginger produced can be used as a vegetable or condiment, and the old ginger that is more than two years old can also be used medicinally.

Ginger is an aromatic spicy stomach medicine, which has the effects of warmth, excitement, sweating, and nausea, and is suitable for external wind and cold, headache, phlegm drinking, cough, stomach cold and vomiting; Ginger has a detoxifying and sterilizing effect.

Can be eaten, excerpted from "360 Library" for reference.

It's not good, you don't eat ginger at night, ginger is the main divergence, and it's easy to lose sleep after eating.

It's not good, as the saying goes, eating ginger at night is tantamount to arsenic, because ginger is divergent, but when you sleep at night, it is yang energy that needs to be converged, if you eat ginger, it will lead to yang qi divergence, although it is tantamount to arsenic, although it is an exaggeration, but in the long run, it is very damaging.

Suggestions: Therefore, it is recommended that it is best to eat ginger during the day, and the conditioning effect of eating ginger on the stomach is still obvious.

The method of "young ginger sprouts" pickling will not turn black: choose fresh ginger, which requires white color, fat and tender, fat and water, no black spots, and no mildew.

Pickling method of "tender ginger sprouts":

1. Wash the ginger buds and dry them;

2. Put the seasoning in proportion. Put salt first, marinate for 3-4 hours, put 2 taels of salt in 2 catties of ginger sprouts, and mash the garlic into garlic puree. Pour out the water in the pickled ginger sprouts, add white wine, put in 1 spoon of Sichuan pepper, white vinegar, beaten garlic, a little soy sauce and a little chili pepper, and finally add 2 taels of sugar and 1 tael of monosodium glutamate;

3. Stir well, if you want to eat ginger sprouts with a better taste, you can wait for seven days, so that the ginger sprouts taste better.

Pickle the tender ginger sprouts.

500g fresh tender ginger sprouts

Sweet and sour taste. Pickling process.

Days of time. Easy difficulty.

Steps to make crispy pickled ginger sprouts.

Remove the old skin of the tender ginger buds and wash them.

Place the washed ginger sprouts in a ventilated place to dry.

After the ginger sprouts are dried, put them in a clean and oil-free small basin, sprinkle the refined salt in the ratio of 10:1 between the ginger sprouts and the refined salt, and stir evenly and marinate for 4 hours.

After 4 hours, pour out the salted water.

Pour in an appropriate amount of high liquor.

Sprinkle in a pinch of peppercorns.

Pour in white vinegar, the ratio of ginger sprouts to white vinegar is 10:1

Pour in a little soy sauce to add color.

Pour in the sugar in the ratio of ginger sprouts and sugar 10:1.

Sprinkle in as much red pepper, garlic slices, or as you like, or pour in the garlic puree.

Mix well, put it in a clean, oil-free container, marinate for a week and serve.

Divide the pickled ginger sprouts into small packages for easy eating and giving away.

It is not recommended to eat hot things such as beef and mutton, green onions, ginger and garlic.

If you have acne, you need to eat less sugar.

Clean the fibrous roots on the ginger buds, then clean them, dry them in a cool place, and then pickle them as follows:

Ingredients: 1000 grams of ginger (sub-ginger), 600 grams of chili pepper, 180 grams of coarse salt, 50 grams of rice vinegar, 10 grams of Sichuan pepper.

1. Clean the fibrous roots on the ginger buds, and then clean them with Xian.

2. Wash the green and red peppers.

3. Put the tender ginger sprouts and green and red peppers in a cool place to dry.

4. Pour coarse salt into a basin and pour boiling water to melt it.

5. Sichuan pepper is also brewed with hot boiled water to let it come out with flavor.

6. When the ginger sprouts and green and red peppers are dried until they are a little wilted, they can be put into a kimchi bottle.

7. Pour in salt water and pepper water, then pour in a little rice vinegar and a small sip of white wine.

8. Cover the lid, pour a little water to seal, label the marinating time, and you can eat it in about 15 days.