"A few slices of ginger in summer, better than ginseng soup", we all know that eating ginger in summer has many benefits, but many people say: When you touch ginger in summer, you will catch fire, what is this? In fact, eating ginger is exquisite, and it is very important to eat right.
There is a saying in Chinese medicine that "ginger leaves the skin is cool, peeled is hot", in other words: ginger tastes spicy and warm, with the effect of sweating and anti-swelling, heat and dampness; The ginger skin tastes spicy and cool, and often eats water to reduce swelling.
So do you want to peel ginger? In fact, this problem needs to be analyzed on a case-by-case basis.
No need to peel:
1, as a general cooking ingredient, ginger does not need to be peeled, the warmth of ginger and the cold of ginger skin complement each other, just balance the relationship between ginger and cold.
2. For people who are prone to fire constitution and hot and humid constitution, it is best not to peel it, so as not to attack the heart and cause unnecessary fire.
Peeling required:
1, with shrimp and crabs, bitter melon and other cold things to eat to peel, in order to balance the coldness of food.
2. For those with spleen and stomach deficiency and cold stomach, it is best to peel those who often have cold hands and feet in order to achieve the best cold repellent effect.
Figure out the problem of whether ginger can be peeled or not, the following to share with you several daily eating methods of ginger, seize the good time of "summer eating ginger" to raise the body.
First, ginger mixed with bitter melon
1. After removing the two ends of the bitter melon, it breaks into four petals, removes the white urn and seed inside, this gourd is very bitter, must be removed clean, and then on the surface of the bitter melon every 1 cm a knife, maintain a continuous and continuous state.
2. Then cut the bitter melon into even filaments, which is a commonly used anchovy knife method in the industry, cutting out is not only good-looking, but also convenient to taste. After cutting, put it in a basin and soak it in water, so that it is crisper to eat, and it can also reduce some bitterness, and then cut a little red pepper to match the color.
3. A few grains of garlic are flattened and cut into small pieces, garlic can alleviate the bitter taste of bitter melon, so as not to let the bitter taste enter the heart; A small piece of ginger is cut into minced ginger, neutralized and cooled, all put into the mixing pot, add the appropriate amount of ginger juice, salt, a little sugar to freshen, 1 gram of monosodium glutamate, 5 grams of white vinegar, and pour a little sesame sesame oil into the sauce.
4. Then pour the soaked bitter melon and red pepper into the pot with controlled dry water, mix well in the pot and then put it on the plate.
2. Scallion and ginger pike crab
1. Clean the pike crab, first remove the crab claw, and then remove the tip of the other feet, break the crab shell, remove the capsule, gills, villi and navel, after all the treatment, the crab meat is directly cut into large pieces, put into the basin to wash again, wash the action a little lighter, do not wash the crab yellow.
2. Peel and cut the ginger into slices; Cut the shallots into sections and separate the white onion from the green onion leaves; Cut a little more cilantro and put the green onion leaves together.
3. After draining the crab meat, sprinkle some starch on it, wrap the crab meat, so that it will not fall apart when frying.
4. Burn the oil in the pot, put the ginger slices into the pan after the oil is hot, then pour in the crab pieces, gently shake the pan, fry slowly, the crab meat is cooked, the surface is golden, and then pour out to control the oil.
5. Heat the oil in the pan and sauté the minced garlic and green onion together. Then stir-fry the crab meat again for a while, let the crab meat wash the aroma of onion and garlic, drizzle a little water, a little beer to simmer for a while. Add a little water starch, add oyster sauce to freshen, crab meat itself has a strong salty and umami taste, no need to put other spices.
6. Finally, add the green onion leaves and coriander segments, quickly turn well and you can get out of the pot.
3. Ginger jujube tea
1. Today this ginger jujube tea is an improved version, in order to prevent dry heat I added some lotus diced into it, if you do not like lotus root can also reduce the amount of red dates, the cut lotus with water soaked, so as not to oxidation black.
2. Cut the ginger into slices; Red dates and cinnamon balls are carefully washed to avoid leaving impurities; A pinch of goji berries soaked in water; Prepare an appropriate amount of brown sugar for later.
3. Make ginger jujube tea is best to use a casserole, the heat is better, it is easier to boil out the nutrition, in addition to the goji berries, put the rest of the ingredients into the pot, add the right amount of water, boil on high heat and then turn the heat to boil for 30 minutes, so that the heat in the ingredients are integrated into the soup, be sure to use a small fire, if the fire is large, it is easy to boil dry.
4.30 minutes after putting in the goji berries continue to simmer for two or three minutes can turn off the heat to eat, boiled ginger jujube tea is best to drink while hot, sweaty, eating time is best arranged in the morning, relax pores, help perspiration, avoid drinking at night, so as not to be too excited, affect the rest.
"Eat ginger without peeling, eat the wrong body"? Do you want to peel ginger or not, and how to eat it correctly? Presumably, after reading everyone understands, eating ginger is good, but it must be based on their own actual situation, eating right is more important.
First Food Editor: Xiao Ya