Traditional Chinese medicine mother-in-law often says: eat radish in winter and ginger in summer, and you don't need a doctor to prescribe medicine. Some people may ask, ginger is hot, but the weather is already so hot in summer, why eat ginger?
In fact, the human body temperature is constant, basically staying at about 36.5°C. In summer, when the temperature is higher than the body temperature, in order to dissipate heat, the qi and blood in the human body will be concentrated on the body surface, and the qi and blood in the internal organs and brain will be relatively reduced, and the yang qi in the body will be insufficient.
In addition, in summer, people will eat raw and cold melons and fruits in order to escape the heat, and eating some ginger appropriately at this time can help raise yang qi, improve the deficiency and coldness in the stomach, and play a role in warming the stomach and strengthening the spleen. There are many ways to eat ginger, and today I recommend 6 kinds of ginger to you, which not only strengthens the spleen and stomach, drains dampness, but also nourishes blood and replenishes qi.
1. Stir-fried bacon with ginger
There is a saying that you eat radish in winter and ginger in summer, and today I will share a fried bacon with ginger, the gentle and spicy taste of ginger, with the unique fragrance of bacon, is delicious and delicious, and it is also very delicious~
Ingredients: Fresh ginger, bacon, carrots, chili
Method:
1. Clean fresh ginger, bacon, carrots and chili peppers. Cut the ginger into thin slices, cut the bacon and carrots into medium-sized slices, cut the chili peppers into sections, and mince the garlic for later use.
2. Pour an appropriate amount of salad oil into the pan, add the minced garlic after the oil is hot, and stir-fry until the fragrance is released. Then quickly add the chili segments and stir-fry a few times.
3. Put the cut bacon into the pot and stir-fry over medium heat until the surface of the bacon is slightly curled and the fat begins to seep out. At this time, add the carrot slices to the pot and stir-fry with the bacon to mix well.
4. After the carrots become slightly soft, quickly add the chopped ginger to the pot, stir-fry quickly over high heat, and finally, add a little light soy sauce to taste, quickly stir-fry evenly, and then put it on a plate.
2. Ginger shredded beef
Ingredients: 250g beef, ginger, millet pepper, garlic, coriander, green onion
Method:
1. Slice the beef first, then change the knife and cut it into shreds, put half a spoon of light soy sauce/oyster sauce/sweet potato flour and grasp it well, and then put a spoonful of cooking oil to grasp it well and marinate for 15 minutes. Garlic and millet pepper stirred (more!!) Coriander and green onion chopped into sections for later use.
2. Pour oil into a pot and heat it, add the beef and stir-fry it to change color and set aside. Put shredded ginger garlic/millet pepper and stir-fry to make it spicy,
3. Pour the beef, put a spoonful of light soy sauce, half a spoon of oyster sauce, pepper, chicken essence, a drop of sugar, salt and stir-fry over high heat to taste. Pour a little pepper oil before cooking, and let the coriander and green onions stir-fry a few more times. If you don't like to eat coriander, you can put it, and you can put cornstarch in marinated beef without sweet potato flour.
3. Ginger bullfrogs
Ingredients: Bullfrog, ginger, two wattles, millet spicy, pickled pepper, ginger, garlic, side dishes (according to your preference, prepare side dishes)
Method:
1. When you go to the vegetable market to buy bullfrogs, remember that the boss cuts them into cubes; The bullfrogs you buy can be washed with starch and water, and the cleaned bullfrogs are salted, pepper, cooking wine, and marinated for 15 minutes.
2. Finely chop the ginger, garlic and pickled pepper, and cut the two vitex strips and millet into small rings; Ginger cut into shreds.
3. Heat the oil, fry the bullfrog for two or three minutes, remove and set aside; Heat the oil again, add the prepared ginger, garlic and pickled pepper, stir-fry until fragrant, add a spoonful of bean paste, and stir-fry the red oil.
4. Add water, season (light soy sauce, salt, oyster sauce) and bring to a boil; Add a small amount of shredded ginger and bring to a boil.
5. Add the side dishes and cook the konjac for 8 minutes, the longer the konjac is cooked, the more flavorful it will be! (You can prepare side dishes according to your preference.)
6. Add the bullfrog, cook for 5 minutes, add the two wattles, millet spicy and the remaining ginger shreds, and cook for about 2 minutes, and then you can get out of the pot!
Fourth, green onion and ginger chicken
Ingredients: 3 chicken thighs, minced ginger, minced garlic, chili, chopped green onion
Method:
1. Put 3 chicken thighs in cold water and add an appropriate amount of minced ginger to remove the smell. Then, place the pot on the fire, bring to a boil over high heat, then reduce the heat to low and cook for 20 minutes, then simmer for another 10 minutes. This ensures that the chicken is cooked through and tender.
2. After cooking, remove the chicken thighs and put them in a bowl. Add an appropriate amount of ice cubes and pour in enough cold water so that the chicken thighs are completely immersed in ice water. Soak for 10 minutes, which will make the skin and meat of the chicken firmer and more delicious.
3. The soul of making green onion and ginger chicken - sauce. Put minced garlic, ginger, chopped green onion, white sesame seeds and chili peppers in a bowl and pour in hot oil to bring out the aroma of the ingredients. Then, add 1 tablespoon of oyster sauce and 2 tablespoons of light soy sauce and stir to combine.
4. Tear the soaked chicken thighs into strips and put them on a plate. Then, pour the sauce evenly over the chicken and grasp it with your hands so that every trace of chicken can fully absorb the flavor of the sauce.
5. Ginger and spicy chicken feet
Ingredients: 400g chicken feet, ginger, dried chilies, pickled peppers, garlic
Method:
1. Remove the nails of the chicken feet and cut them into small pieces. Then, put the chicken feet in cold water, add an appropriate amount of ginger and cooking wine, bring to a boil over high heat and cook for 3-5 minutes. Remove the chicken feet, wash off the foam on the surface with warm water, and set aside.
2. Heat the oil, stir-fry the ginger over low heat, and fry until the skin is slightly yellow. Then, put the blanched chicken feet in a pan, turn the heat to medium and stir-fry with the ginger for 1-2 minutes.
3. Add pickled peppers, dried chili peppers and garlic, and dark soy sauce to color. Depending on the amount of chicken feet, add light soy sauce, oyster sauce, salt and a pinch of sugar. Pour in a bottle of beer and an appropriate amount of water over the chicken feet. After turning to high heat and boiling, reduce the heat to low and simmer for 30-40 minutes, adjusting the softness according to personal taste.
6. Baked chicken with sand and ginger
Ingredients: Three yellow chicken, sand ginger, peanut oil, salt, soy sauce, corn starch, garlic, oyster sauce, salt, sugar, dark soy sauce
Method:
1. Cut the fresh three-yellow chicken into pieces, clean and drain. Then, place the chicken in a large bowl and add the ginger, peanut oil, salt, soy sauce, and cornstarch. Grasp well with your hands, making sure that each piece of chicken is evenly coated with the marinade. Marinate for half an hour.
2. Prepare a large piece of sand ginger and crush it with a knife. Crush a few more garlic cloves and cut them into pieces for later use.
3. After the pot is heated, add a small amount of peanut oil. Place the marinated chicken in a pan and fry over medium heat until browned. While frying, turn the chicken from time to time to make sure both sides are evenly fried.
4. After the chicken is browned, add the crushed ginger, garlic, oyster sauce, salt, sugar and a little dark soy sauce, and stir-fry quickly. Then, cover the pot and simmer over medium heat for about 5 minutes.
5. During the period, there is no need to add water, the chicken itself will release water. Finally, open the lid, add the chopped green onions, stir-fry evenly, and then remove from the pot.
Committed to using the simplest ingredients to share the most delicious dishes for you, the 6 kinds of ginger practices shared above, have you learned it, and you have learned to try to make it at home! Welcome to like, follow, retweet and favorite, thank you for your support! We'll see you next time.