○Ginger seafood, a match made in heaven

Although seafood is delicious, it has a fishy smell that many people don’t like, and people with cold stomachs can only “taste it lightly” and dare not Have a great meal. In fact, there is also a saying in food that "one thing reduces another". For ingredients such as seafood, ginger is the first choice. It not only removes fishy smell and sterilizes, but also neutralizes its cold nature.

○Ginger removes the fishy smell of seafood

Many seasonings are not easy to remove the fishy smell of seafood, but by adding a little ginger, this problem can be easily solved. Not only can it remove the fishy smell, but it can also increase the fragrance of seafood. Ginger and seafood are such a "perfect match".

It is also important to add ginger when cooking seafood. It is not advisable to add it too early, because the protein leaching solution of raw fish or seafood will react with the active ingredients in ginger, hindering the ginger’s ability to remove fishy smell. function, so it is best to cook it for a while first, and then add ginger for seasoning after the protein has solidified.

○Ginger sterilizes seafood

Although seafood is delicious, its living environment causes its body to contain a large number of bacteria. Research shows that many seafood products contain Staphylococcus aureus. , marine Vibrio vulnificus, Vibrio parahaemolyticus, Proteus and other pathogenic bacteria and parasites, and marine fish, shrimp, crabs and other seafood caught in summer carry much higher levels of Vibrio parahaemolyticus than in other seasons. .

Ginger contains many bactericidal ingredients, which help to kill various harmful bacteria in seafood. Therefore, it is best to add some ginger to season seafood when cooking seafood, but ginger cannot be eaten with raw seafood because Eating raw seafood and ginger together will cause nausea.

○Ginger neutralizes the cold nature of seafood

Most seafood such as fish, shrimp, crab, shellfish, oysters, seaweed, etc. are salty in taste and cold in nature, which is a syndrome of deficiency and cold. Patients should eat carefully to avoid damage to the body, especially those with spleen and stomach deficiency. Symptoms include dull pain in the stomach that lasts and is slightly relieved by warmth or hand pressing. The pain worsens when hungry, tired or cold, and sometimes Vomiting water, tired and weak limbs, cold hands and feet, loose stools, pale tongue with white coating.

The warming properties of ginger can neutralize the coldness of seafood. If patients with deficiency-cold syndrome want to eat seafood, they can add more ginger in cooking.

○There is ginger, feel free to eat it fresh

Ingredients

6 small abalones, 10 grams of ginger, 5 grams of chopped green onion, 15 grams of garlic, 15 grams of red pepper

Seasoning

2 grams of salt, 10 ml of steamed fish soy sauce, appropriate amount of cooking oil

Method

1. Prepared small potatoes Score both sides of the abalone meat, sprinkle with salt and put it into the shell.

2. Cut the ginger into shreds, mince the garlic, and cut the red pepper into cubes.

3. Heat a pan with oil, add shredded ginger, diced red pepper and minced garlic, stir-fry until fragrant.

4. Pour the fried ingredients on the abalone and set aside.

5. Fill the electric steamer with water and bring to a boil, add the small abalone, cover the pot, and turn the knob to steam for 8 minutes.

6. After 8 minutes, open the lid of the pot, take out the abalone, top with steamed fish soy sauce, and sprinkle with chopped green onion.

○Excellent combination to warm up the body and ward off the cold

When the weather is cold, people like to eat some mutton, which can not only warm up the body, but also be very nutritious. If you are not particularly fond of fire, you might as well add some ginger when cooking mutton.

Ginger has the effects of relieving pain and dispelling rheumatism. It can not only remove fishy smell, but also help mutton warm yang and dispel cold. The combination of the two can treat cold pain in the lower back, rheumatic pain in the limbs, etc.

○Mutton with ginger is more warming.

Mutton is warm in nature and has the functions of nourishing qi and yin, warming the body and replenishing deficiency, appetizing and strengthening the body. It is listed in the "Compendium of Materia Medica" It is a warm tonic that can replenish yang and replenish qi and blood. It is especially suitable for consumption in winter. It can achieve the dual effects of nourishing and preventing cold. It is known as the "nourishing meat" in winter.

Ginger has a strong "dispersing" effect. If eaten together with mutton, it will help to quickly dissipate heat to all parts of the body, greatly enhance the warming effect, and achieve the effects of replenishing qi and blood and warming kidney yang. Purpose.

○Ginger can remove the fishy smell of mutton

The meat of mutton is more tender than beef and pork, but it has a fishy smell, which makes many people put it off. Each animal has its own body odor, which originates from tissue fluid. Different gland controls are distributed in the tissue fluid of animals, which causes differences in body odor. The greater the difference, the greater the odor that is detected.

If you don’t want to give up the nourishment of mutton soup and don’t want to add too many seasonings to cook the mutton, you might as well add more ginger, which will help remove the mutton smell without affecting the deliciousness of the mutton.

○It is better to add peeled ginger when cooking mutton soup

Mutton itself is warm in nature, and ginger is also a warm seasoning. Some people worry that eating it together will cause internal heat.

To avoid this, when stewing mutton soup, it is best to use peeled ginger instead of peeling it.

Although ginger is warm in nature, its skin is cool in nature and has the functions of dissipating fire, removing heat, relieving pain, and dispelling rheumatism. It can appropriately neutralize the warm nature of ginger.

It is best to choose fresh ginger for stewing mutton. Do not use ginger that is already dry, because the active ingredients in the ginger skin are well preserved and can play its role better.

○A delicious soup that you can’t miss in winter

Ingredients

340 grams of lamb spine, 20 grams of ginger, 10 grams of peppercorns, and 10 grams of cumin , appropriate amount of coriander

Seasoning

3 grams of salt, 2 grams of pepper

Method

1. Cut the ginger into thick slices and set aside .

2. Pour an appropriate amount of water into the pot, bring to a boil over high heat, pour in the processed lamb spine, boil to remove blood, remove, drain and set aside.

3. Pour an appropriate amount of water into the casserole, heat it over high heat, pour in the lamb spine, add ginger slices, peppercorns, and cumin.

4. Cover the pot, bring to a boil over high heat, then turn to low heat and simmer for 1 hour.

5. Open the lid, add salt and pepper, stir and season.

6. Turn off the heat, put the stewed soup into a bowl, and add the prepared coriander.