Ginger is a relatively common food, usually when ginger will be used as a condiment, in addition to the role of the zhengjin appetizing, but also has the effect of deodorization, pickled ginger is also a relatively common dish, with appetizing vomiting, phlegm cough effect, pickled ginger is also relatively simple, you can peel and clean the ginger, add salt can be pickled, and can be cut into thin slices of pickled ginger for two minutes, and then rinse with water and put into a container, add salt and vinegar to seal it. Thinly sliced, pickled for two minutes, then rinsed with water, and then put into the container, add salt and vinegar sealed, every now and then you can eat.

Pickled ginger correct practice

Method one

Raw material formula: ginger (peeled) 100 kilograms of salt 16 kilograms

Production method: choose to use before the white dew of young ginger. After selecting fresh ginger with water, rub off the skin, into a colander, each layer of ginger sprinkle a layer of salt, more under less. Tossed once a day, 5 to 6 days after the finished product.

Quality standards: golden color, crisp texture is not rotten, with a strong smell of fresh ginger.

Method two

The simplest and most direct method is to wash the ginger, cut thin slices with a knife, pickle it with salt for a while, about 2 minutes, then wash it with water, put it in a container, sprinkle it with salt and add vinegar in it, and seal the lid. Add some sugar if you like it sweeter. Almost an hour or so to.

Method three

1. first of all, wash the ginger, cool dry, (be sure not to leave raw water, that will be raw flowers)

2. boil a large bowl of boiling water, cool, and then poured in a clean altar, put down star anise, peppercorns, salt, mix well, if you eat spicy, you can put a little bit of raw chili peppers in it.

3. Put the cool dry ginger down, put the lid of the altar cover, do not leak, after a few days you can eat, the next time to soak. The flavor is more beautiful;

Method four

A simple method: zi ginger peeled, pickled with a little salt, drained and put into white vinegar and rock sugar marinated. (White vinegar is suitable to not over the sub ginger, rock sugar can be adjusted according to taste.

Suitable for people

General people can eat. 1. Suitable for cold and flu, cold menstrual cramps, seasickness and seasickness. 2. Yin deficiency and internal heat and evil heat can be consumed sparingly. 3. People with cold body can eat a lot of them. 4.

Benefits

"Eat radish in winter and ginger in summer, without a doctor's prescription." Since ancient times, Chinese medicine doctors and folk "ginger cure all diseases" said. Because ginger contains gingerol, gingerene, watercressene, citral and aromatic and other oily volatile oils; and gingerol, resin, starch and fiber. Therefore, ginger in the hot season has excited, sweating cooling, refreshing and so on;

Can relieve fatigue, fatigue, anorexia, insomnia, abdominal distension, abdominal pain and other symptoms; ginger also has a healthy stomach to enhance the role of appetite, the summer climate hot, saliva, gastric juice secretion will be reduced, thus affecting the human appetite, if you eat a few slices of ginger at mealtime, it will enhance the appetite; ginger also has a stomach ache relief or pain reliever effect! Gastritis and gastroduodenal ulcer pain, vomiting, acidity, hunger, etc. with ginger 50 grams of decoction water to drink, can make the symptoms quickly eliminated.