Recipe: Sweet vinegar soaked ginger (women's health essential)

Home Cooking Recipe: Sweet vinegar soaked ginger (women's health essential)

Notes:

The health effect of ginger may be known to everyone. It is a very good health food for our women. I eat two or three tablets every morning to improve yang and spleen and stomach. I use fresh ginger today (here, fresh ginger refers to mature ginger that has not been unearthed for a long time, not a very tender ginger). Why not use old ginger? ! Because the old ginger has slag, the taste is not as crisp as fresh ginger, and the combination with sweet vinegar is sour ~ sweet ~ crisp ~ cool ~ health while the taste is also very good. ???? The following is Baidu information; vinegar soaked ginger is a method of health, vinegar ginger has the effect of nourishing the stomach, losing weight, preventing hair loss, preventing chronic diseases and improving the body's yang. According to clinical research, vinegar soaked ginger can maintain normal function of the spleen and stomach. More importantly, the function of the spleen and stomach is normal, and many problems are solved. Introduction of CCTV "Chinese Medicine" introduced Lu Zhizheng vinegar soaked ginger for more than 40 years, physical examination showed that Lu Zhizheng "90-year-old, 40-year-old heart", and thus popular throughout the country. Eating three pieces of vinegar soaking ginger every morning has become the first choice for many people to maintain health. Related introduction CCTV "Chinese Medicine" broadcasted a program "My Health Ginger Zhonglai", which comprehensively introduced the experience of Chinese medicine masters, jealous and ginger. Lu Zhizheng, a master of Chinese medicine, is 90 years old, but from the medical report, the health of all organs in the body is equivalent to the level of middle-aged people. It is really "90 years old, 40-year-old heart", So how does he keep it so well? Lu Zhi is well known for his good use of spleen and stomach conditioning. Naturally, he valued the effect of ginger very much, but according to the above theory, he ate vinegar soak for 40 years. The spleen and stomach should be well maintained, is that all right? Lu Lao said, of course not only this, my "90-year-old 40-year-old heart", and this ginger, it is also inseparable. From the last Beginning in the 1970s, Lu Lao, like Confucius, developed the habit of “not withdrawing ginger food” every day. This habit persisted for 40 years, and the 90-year-old Lu Lao really benefited a lot from the spleen and stomach. I have a strong appetite and have a cold. But is it good to spleen and stomach? According to Lu’s clinical research, vinegar soaking ginger can maintain normal spleen and stomach function. More importantly, spleen and stomach function normally, many problems Heart disease is particularly related to the stomach. Where does the cholesterol come from? From the stomach, where the gout comes from, also from the stomach, high blood pressure, so we have a good stomach, spleen and stomach. Everything solves the problem. So every day, vinegar and ginger are very helpful to people's health. Experts explain that Chen Yunbin said that medicine and food are homologous, there is one thing that cannot be ignored, that is ginger. Jiang is really sent by God. The treasures of our people. You see, who's kitchen has less ginger? And the prescriptions of Chinese medicine are made by Jiang as the lord of the lord. As early as the age of Confucius, people know that ginger is important. So he The elderly should specifically emphasize that "do not withdraw ginger food" is really a famous saying. If you live at home, you can't live without a day. No matter how old or young, my family is cold and windy. A bowl of ginger soup served. A little sweat, it would be fine to disperse the cold. The appetite does not open, drink two days of ginger and red dates tea to warm the stomach. The benefits of ginger are known a lot, not much to say. Only stressed One point, if you are eating ginger for daily health care, you must eat it at breakfast. The so-called "early ginger, tonic soup" is also good. In the morning, eating ginger, health care has the best effect. There are two reasons: First, ginger is best at issuing The yang of the Yangming Jing. And at 7-9 in the morning, it is the time when the human body qi and blood flow into the Yangming stomach. At this time, eating ginger is just a stomach and promoting digestion. The second is ginger, which can speed up blood flow. It has the effect of refreshing. If you get up in the morning and your mind is not awake, groggy, one or two pieces of ginger will make you feel refreshed.

Ingredients:

Steps:

  1. Home Cooking Recipe: Fresh ginger before processing

    Fresh ginger before processing

  2. Home Cooking Recipe: Fresh ginger washes the dirt, removes some thin skin around it, and puts it in a ventilated place to control the moisture.

    Fresh ginger washes the dirt, removes some thin skin around it, and puts it in a ventilated place to control the moisture.

  3. Home Cooking Recipe: Slice spare (fresh ginger water is enough, it is suitable to make sweet vinegar soaked ginger).

    Slice spare (fresh ginger water is enough, it is suitable to make sweet vinegar soaked ginger).

  4. Home Cooking Recipe: A bottle of Zhimeizhai sweet vinegar (if you can't buy glutinous rice sweet vinegar around you, you can use other brands).

    A bottle of Zhimeizhai sweet vinegar (if you can't buy glutinous rice sweet vinegar around you, you can use other brands).

  5. Home Cooking Recipe: Take a sealed glass bottle, wash it, sterilize it with hot water, and control the dry water. Put the sliced ​​ginger into a glass bottle and soak in sweet vinegar.

    Take a sealed glass bottle, wash it, sterilize it with hot water, and control the dry water. Put the sliced ​​ginger into a glass bottle and soak in sweet vinegar.

  6. Home Cooking Recipe: In the summer, you need to put the refrigerator in the refrigerator. The longer the soaking, the better. You should open the lid for at least one week. A bottle of 630 ml of sweet vinegar can be soaked about 2 kg of fresh ginger after peeling.

    In the summer, you need to put the refrigerator in the refrigerator. The longer the soaking, the better. You should open the lid for at least one week. A bottle of 630 ml of sweet vinegar can be soaked about 2 kg of fresh ginger after peeling.

  7. Home Cooking Recipe: Crunchy and very refreshing. (The best time to eat ginger is every morning, eat with breakfast)

    Crunchy and very refreshing. (The best time to eat ginger is every morning, eat with breakfast)

  8. Home Cooking Recipe: Tip: The picture is in May, I bought the ginger that was stored last autumn, and it is also called “local ginger” in Guangdong. It was soaked in sweet vinegar for half a month. The taste is not satisfactory, it is very spicy, and there are many slag. ???? I suggest that you cook, or the new ginger listed every year.

    Tip: The picture is in May, I bought the ginger that was stored last autumn, and it is also called “local ginger” in Guangdong. It was soaked in sweet vinegar for half a month. The taste is not satisfactory, it is very spicy, and there are many slag. ???? I suggest that you cook, or the new ginger listed every year.

Tips:

It is not recommended to use the old ginger that usually cooks, tastes thick, slag is more, not crisp. Since fresh ginger is seasonal, it is gone if you miss it every year, so take the opportunity. Old ginger is not recommended for other seasons. The following Baidu information: Ginger species China's ginger cultivars are mainly divided into two types: thinning seedling ginger and dense seedling ginger. For example, the name and color of the root name and root bud and ginger bud are named, and there are points of Nanjiang and Beijiang. Tender ginger is also called fresh ginger, ginger, and ginger. It is an individual whose ginger is not yet mature. The tip is purple, also called purple ginger. The skin is thin and tender, with more water, less fiber, and a light taste. In addition to seasoning, it can also be used as a seasoning. It is processed into silk fry, cold salad, and ginger sugar, such as Huaiyang cuisine and dried silk. Old ginger is commonly known as ginger, which is ginger. It is thick and firm, and it tastes spicy. Compared with the new ginger, the taste of ginger is more fragrant. As the saying goes, ginger is still old and spicy. It is mainly used for seasoning. It is generally used in firewood. Medium (such as stewing, braising, braising, roasting, boiling, braising, etc.), mainly to take its taste, and after cooking, to abandon ginger, it is accompanied by ginger buds (watering ginger), can be used as a side dish for dishes or Marinated and delicious. Commonly used varieties of red claw ginger in the south. Because the branches are light purple red skin, the shape is fat like a claw and named. Also known as the big lotus ginger. The plant height is about 70 cm, the growth is strong, the number of branches is small, the color of ginger is yellowish, the meat is bright yellow, the fiber is less, the flavor is strong, the quality is good; the drought resistance, the incidence is less, the adaptability is strong, the yield is high, the weight of each plant is heavy. 1.5 to 2 kg. Huang Zhan Jiang Zhejiang Province is a farmer's variety. The plants are short, the buds are not red, the ginger blocks are short and dense, the skin is yellowish, the meat is slightly dense, and the spicy taste is strong. The roots of a single plant weigh about 250 grams. Spicy, the smell is changed from light to strong, the meat is soft and firm, the water is small, and the aroma is heavier than the ginger. It is the top grade in ginger. Anhui Tongling Baijiang is 70-90 cm tall, with strong growth potential and many branches, generally 15-20. The buds are thick and deep, pink, with thick rhizome, light yellow skin, less fiber, tender meat, rich aroma, spicy flavor and excellent quality. Generally, the roots of a single plant weigh about 500 grams. Ginger refers to full, white and fresh juice, spicy and not gargle, is a multifunctional food product. Bamboo root ginger Sichuan local varieties. The plant height is generally around 70 cm, and the leaves are green. The rhizome is irregular palm shape, the tender ginger epidermis buds are purple-red, the ginger is light yellow in appearance, the meat is tender, the fiber is less, and the quality is good. Generally, the root weight of a single plant is 250-500 grams. Guangdong sparse meat broth is native to the suburbs of Guangzhou. The plant height is 60-80 cm. The growth potential is medium, the branches are sparse, the single layer is arranged, the ginger block is hypertrophy, and the root weight of a single plant is generally 1000-2000 g. The skin and meat are light. Yellow, less fiber, tender meat. Shandong Laiwu Ginger Plant is tall and strong, with strong growth potential, plant height 60-80 cm, large and thick leaves. Each plant can be divided into 10 to 15 branches, ginger is hypertrophy, yellow skin and yellow meat, the skin is smooth and bright, the meat is tender and tender, and the spicy taste is light. Generally, the roots of a single plant weigh about 400 grams. Laiwu sliced ​​ginger, also known as Laiwu Xiaojiang, is a unique local variety of Laiwu City in Shandong Province at 36 degrees north latitude. It is one of the famous specialty vegetables in Shandong Province. The average plant height is 80-90 cm, and it can reach more than 1 m when the growth is strong. It has strong branching and is of dense seedling type. Usually, there are 15 branches per plant, and the plants with strong growth can be divided into more than 30. Rhizome yellow skin, yellow meat, ginger balls are more numerous, arranged closely, the internodes are short and dense, the upper scales of the ginger ball are light red. The rhizome is tender and tender, with strong spicy taste, strong scent and aroma, low fiber, low water content, good quality, storage resistance, good luck and high yield. Generally, the root weight of a single plant is about 500 grams, and the weight is up to 1000 grams. Red bud ginger is distributed in Fujian and Hunan provinces. The plant has a strong growth potential and a large number of branches. The rhizome skin is light yellow, the buds are reddish, the rhizome is sallow, the fiber is less, and the flavor is good. The root weight of a single plant can reach about 500 grams. The above is the north and south ginger, the ingredients to be vinegar and ginger, can vary from person to person. Not afraid of ginger, not afraid of slag, can put ginger. If you like more water, you can put ginger, but the medicine is slightly worse. And I like to use fresh ginger, taste good, and medicine is coexisting.


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