Ginger water production method: most of the ginger water production choose half the palm size of a piece of ginger, and then cut into ginger, so that you can increase the contact area of ginger and water, can be fully cooked out of the active ingredients of ginger. The amount of water added is usually chosen according to individual circumstances. Since ginger tastes pungent, if you are not particularly tolerant to the taste of ginger, you can put in more water so as to reduce the concentration of ginger water and make it easy for patients to accept. Conversely, if there is no uncomfortable reaction to the flavor of ginger, you can choose to make the ginger soup thicker, as opposed to the ginger water which tends to be more effective when it is more concentrated. The decoction time is usually to put the shredded ginger into the water and heat it together until the water boils, then continue to cook for half an hour, and then let it cool until the temperature is able to swallow and then take it immediately.
Ginger with scallion white: with ginger, scallion white **** with water decoction for 20 minutes, do tea drink. Because of the strong effect of scallion white to dispel wind and cold, so this combination can play a very good wind dispersal of cold, detoxification and sweating effect, suitable for wind-cold cold patients.
Ginger with jujubes: add ginger to the water and boil, then put the washed jujubes into the water to cook, cooking time should be a little longer. Since jujube has the effect of tonifying qi and nourishing blood, this pairing can help relieve the symptoms without harming the body.
Ginger Brown Sugar Soup: It is boiled with ginger and brown sugar. It is a very nourishing soup. Ginger soup can warm the middle and relieve the surface sweating, brown sugar can replenish blood and nourish yin, suitable for people with a cold constitution, cold spleen and stomach, or wind-cold type of surface disease.