List of articles: 1. What are the effects and functions of ginger? 2. What are the advantages of putting ginger in cooking? 3, how to eat ginger 4, the efficacy and role of boiled ginger 5, what is the main role of boiled ginger? 6. Why do you put ginger in cooking? What are the benefits of ginger on the human body? What are the effects and ingredients of ginger?
Nutritional efficacy:
Ginger is an important condiment, vegetable and Chinese herbal medicine plant. Eating more ginger can stimulate gastric mucosa and promote gastrointestinal digestion.
Ginger is rich in gingerol and gingerol, which can effectively stop vomiting and dizziness.
Ginger is rich in potassium and has a pungent smell. It can also dispel cold and relieve body cold symptoms.
Suitable for people:
Ginger can clear away heat and detoxify, which is suitable for most people.
It is especially suitable for headache, cough, stomach cold pain, diarrhea and vomiting, and is also suitable for women suffering from cold, dysmenorrhea and carsickness during menstruation.
Dietary taboos (crowd):
Ginger can be sterilized and disinfected, which is of great benefit to human body, but patients with yin deficiency and excessive fire, hemorrhoids, diabetes, cholecystitis, gastric ulcer, pneumonia and tuberculosis should not eat ginger often.
In addition, rotten ginger will produce a highly toxic substance, which will easily lead to degeneration and necrosis of liver cells, thus causing esophageal cancer and liver cancer. So you shouldn't eat too much.
Collocation taboo:
Ginger should not be eaten with fat cattle, and it is easy to get angry;
Appropriate collocation:
Ginger and beef can dispel cold, dampness and stomach;
Common practices:
As a common condiment, what delicious food can ginger make with other ingredients in life?
Sweet and sour ginger, brown sugar ginger jujube paste, ginger brown sugar egg, shredded ginger, fried shredded pork with ginger and so on are all popular practices.
What are the benefits of putting ginger in cooking? The benefits of putting ginger in cooking are as follows:
(1) Ginger is pungent and warm, and has the functions of invigorating spleen and regulating stomach, relieving exterior syndrome and dispelling cold, and expelling toxin, which is beneficial to the opening of hair follicle pores and the discharge of sebum secretion.
(2) Putting ginger in cooking can deodorize and neutralize the cold in the dish;
(3) Wipe the bottom of the pot with ginger slices when frying fish, which can also prevent the fish from sticking to the pot.
Ginger (scientific name: ginger. ) is a perennial herb of Zingiberaceae.
Rootstock, yellow-green flowers, pungent smell.
Plant height 0.5-1m; The rhizome is stout, multi-branched, fragrant and spicy.
Leaf blade lanceolate or linear lanceolate, glabrous, sessile; Ligule membranous.
The total pedicel length of ginger is 25 cm; Spike conical; Bracts ovate, pale green or light-colored with small tips.
Calyx tube is about 65438 0 cm long; Corolla yellow-green, lobes lanceolate; The central lobe of the lip is oblong and obovate.
In the central, southeast and southwest of China, Xianfeng, Huolong, Laifeng, Tongshan, Yangxin, Sun Yicheng, Xianning and Daye provinces are widely planted.
It is also widely cultivated in tropical Asia.
Roots are used as medicine, and fresh or dried products can be used as cooking ingredients or made into pickles and sugar ginger.
Aromatic oil can be extracted from stems, leaves and rhizomes, and can be used in food, beverage and cosmetics.
Ginger has underdeveloped root system, poor drought resistance and waterlogging tolerance, and is particularly particular about water requirements.
Too dry or too wet soil during the growing period is not conducive to the growth and expansion of ginger slices, and it is easy to cause diseases and rot.
How to eat vegetable ginger is also called ginger, turmeric and ginger.
It is the dried rhizome or fresh rhizome of perennial herb ginger.
The edible part of ginger is an irregular tuber, which is gray or spicy.
Ginger can be divided into tender ginger and old ginger according to different uses and harvest seasons.
Most of the tender ginger is collected in August, which is generally rich in water, less in fiber and light in spicy taste. Besides seasoning, it can also be fried and made into ginger candy. Ginger is mostly excavated in 1 1 month, with less moisture and strong spicy taste, which is mainly used as seasoning.
Ginger is an extremely important condiment, which can also be eaten as a vegetable alone, and it is also an important Chinese herbal medicine.
It can penetrate its own spicy and special flavor into dishes, making them fragrant and delicious.
nutritive value
Ginger also has the function of detoxification and sterilization. When we eat aquatic products such as preserved eggs, fish and crabs, we usually put some Jiang Mo and ginger juice.
When the human body performs normal metabolic physiological functions, it will produce a harmful substance-oxygen free radicals, which will promote cancer and aging.
After gingerol in ginger enters the body, it can produce an antioxidant enzyme, which has a strong ability to deal with oxygen free radicals, much stronger than vitamin E.
Therefore, eating ginger can resist aging, and the elderly often eat ginger to remove "age spots."
Ginger extract can stimulate gastric mucosa, cause reflex excitement of vascular motor center and sympathetic nerve, promote blood circulation, strengthen stomach function, and achieve the functions of strengthening stomach, relieving pain, sweating and relieving fever.
The volatile oil of ginger can enhance the secretion of gastric juice and peristalsis of intestinal wall, thus helping digestion; The mixture of gingerol and gingerol separated from ginger has obvious antiemetic effect.
Ginger extract has obvious effects of inhibiting skin fungi and killing trichomonas vaginalis, and can be used to treat various carbuncle, swelling and sores.
Ginger can inhibit the activity of cancer cells and reduce the toxicity of cancer.
Applicable people
1. Suitable for people with colds, cold dysmenorrhea and carsickness.
2. Those with internal heat due to yin deficiency and excessive pathogenic heat should not be eaten.
dosage
1. Eating a few slices of ginger or putting a little tender ginger on vegetables and fruits can increase appetite, so as the saying goes, "Ginger is not fragrant when you eat rice".
2. Ginger can be decocted, seasoned, stir-fried, sliced and acupoints.
Ginger can be used as seasoning or ingredient; Tender ginger can be used to stir-fry, stir-fry and stir-fry, such as "Fried shredded beef with tender ginger" and "Fried shredded duck with tender ginger".
3. It is not advisable to eat too much ginger at one time, so as not to absorb a large amount of gingerol, and stimulate the kidneys when excreted through the kidneys, resulting in symptoms such as dry mouth, sore throat and constipation.
Don't eat rotten ginger and frozen ginger, because it will produce carcinogens after deterioration. Because ginger is warm and has the effect of relieving exterior syndrome, it can only be used as a diet therapy in the case of a cold.
5. Cooking purposes: Ginger is an important condiment. Because of its clear and spicy taste, it only volatilizes the peculiar smell of food, and does not mix the food with spicy taste. It is suitable as a corrector for meat and fish dishes, and also used to produce cakes and sweets, such as gingerbread and gingerbread.
Edible efficacy
Ginger is pungent, slightly warm, and enters the spleen, stomach and lung meridians; Has the effects of sweating, relieving exterior syndrome, warming the lungs, relieving cough, and detoxicating; Indications: exogenous wind-cold, stomach cold, vomiting, wind-cold cough, abdominal pain and diarrhea, Chinese fish and crab poison, etc.
skill
1. Tips for peeling ginger: Ginger is uneven in shape and small in size. Removing ginger skin is very troublesome. Peeling ginger with your teeth around soda bottles or wine bottle caps is quick and convenient.
2. Quality requirements of ginger: it should be pruned clean, without dirt, roots, rot, withering, insect damage, high temperature and freezing.
Ginger produces white hair when heated, and its skin turns red, which is easy to rot; When it's cold, the skin is soft, the skin falls off, and ginger juice runs through your hands.
The efficacy and function of ginger Cooking ginger not only has nutritional value, but also has medicinal function, and has become a good multifunctional diet therapy. Its great use and dual use as medicine and food are unparalleled.
Let me introduce the efficacy and function of ginger in cooking.
The method of putting ginger in cooking
1, no peeling.
Some people like to peel ginger, which can't give full play to the overall effect of ginger.
Fresh ginger can be shredded and sliced after washing.
2. Anyone suffering from excessive fire due to yin deficiency, red eyes and internal heat, or carbuncle, furuncle, pneumonia, lung abscess, tuberculosis, gastric ulcer, cholecystitis, pyelonephritis, diabetes and hemorrhoids should not eat ginger for a long time.
3. From the point of view of treatment, ginger brown sugar water is only suitable for patients with stomach cold, cold or fever after rain, not for patients with summer heat or wind-heat cold, nor for treating heatstroke.
Taking fresh ginger juice can cure vomiting caused by cold, but it is ineffective for other types of vomiting.
4. Don't eat rotten ginger.
Rotten ginger can produce a highly toxic substance, which can denature and necrosis liver cells and induce liver cancer, esophageal cancer and so on.
That "rotten ginger doesn't taste bad" is unscientific.
5. Eating ginger is not as much as possible.
In hot summer, people are prone to dry mouth, polydipsia, sore throat and sweating. Ginger is spicy and warm, and belongs to hot food. According to the principle of "heat is cold", it is not advisable to eat more.
Just put a few slices of ginger when cooking or making soup.
The efficacy and function of ginger in cooking
1, anti-oxidation, tumor inhibition
The structures of gingerol and diphenylheptane compounds contained in ginger have strong antioxidant and free radical scavenging effects. Inhibitory effect on tumor; Eating ginger can resist aging, and the elderly often eat ginger to get rid of "age spots".
2, appetizing spleen, promote appetite
Because the secretion of saliva and gastric juice will be reduced, it will affect appetite. If you eat a few slices of ginger before meals, it can stimulate the secretion of saliva, gastric juice and digestive juice, increase gastrointestinal peristalsis and increase appetite.
This is what people often say: "eat radish in winter and ginger in summer" and "eat ginger if the rice is not fragrant".
3, sterilization and detoxification
Scientific research has found that ginger can play the role of some antibiotics, especially for salmonella.
In hot summer, Sanqing tea is easy to be contaminated by bacteria, and it grows and reproduces quickly, which is easy to cause acute gastroenteritis. Eating ginger in moderation can play a preventive role.
Ginger extract has obvious effects of inhibiting skin fungi and killing trichomonas vaginalis, and can be used to treat various carbuncle, swelling and sores.
In addition, Jiang Shui gargle can be used to treat halitosis and periodontitis.
4, anti-carsickness, stop nausea and vomiting
Refers to the "dyskinesia syndrome" caused by some sports.
Studies have proved that the effective rate of ginger dry powder on motion sickness symptoms such as headache, dizziness, nausea and vomiting is 90%, and the drug effect can last for more than 4 hours.
People eat ginger to prevent carsickness and seasickness, or paste Neiguan point, which has obvious effect, so it is known as "the holy medicine of vomiting family"
5. Promote blood circulation and dispel cold.
Because catch a cold, cause a cold, drink some ginger soup, can increase blood circulation, make the whole body fever, help to expel the cold in the body.
6. Reduce the occurrence of arteriosclerosis.
What is the main function of adding ginger to cooking? That depends on the dish.
Ginger has a unique spicy taste and is a commonly used condiment.
As the saying goes, "rice is not fragrant, eat ginger."
It is said that eating a few slices of ginger or putting a little tender ginger in the dish can improve appetite and increase appetite when eating is not fragrant or appetite decreases.
The spicy ingredients of ginger have certain volatility, which can enhance and accelerate blood circulation, stimulate gastric juice secretion, help digestion and have the function of strengthening stomach.
Ginger can cure carsickness and seasickness: stick a piece of ginger on the navel and a plaster for removing dampness and relieving pain outside, which has obvious relief effect.
Ginger is also a traditional Chinese medicine for treating nausea and vomiting, and it has the reputation of "the holy medicine for vomiting".
manufacture order
1. Eating a few slices of ginger or putting a little tender ginger on vegetables and fruits can increase appetite, so as the saying goes, "Ginger is not fragrant when you eat rice".
2. Ginger can be decocted, seasoned, stir-fried, sliced and acupoints.
Ginger can be used as seasoning or ingredient; Tender ginger can be used to stir-fry, stir-fry and stir-fry, such as "Fried shredded beef with tender ginger" and "Fried shredded duck with tender ginger".
3. It is not advisable to eat too much ginger at one time, so as not to absorb a large amount of gingerol, and stimulate the kidneys when excreted through the kidneys, resulting in symptoms such as dry mouth, sore throat and constipation.
Don't eat rotten ginger and frozen ginger, because it will produce carcinogens after deterioration. Because ginger is warm and has the effect of relieving exterior syndrome, it can only be used as a diet therapy in the case of a cold.
Cooking purposes: Ginger is an important condiment. Because of its clear and spicy taste, it only dispels the peculiar smell of food, and does not mix the food with spicy taste. It is suitable as a flavoring agent for meat and poultry dishes, and also used to make cakes and sweets, such as gingerbread and ginger candy.
food therapy
Ginger is pungent, slightly warm, and enters the spleen, stomach and lung meridians;
Has the effects of sweating, relieving exterior syndrome, warming the lungs, relieving cough, and detoxicating;
Indications: exogenous wind-cold, stomach cold, vomiting, wind-cold cough, abdominal pain and diarrhea, Chinese fish and crab poison, etc.
Why do you put ginger in cooking? What are the benefits of ginger on the human body? There is an interesting record about the efficacy of ginger in the ancient medical book "Wonderful Recipe": "One catty of ginger, half a catty of jujube, two ounces of white salt, three ounces of grass, two ounces of clove and agarwood, and four ounces of eggplant.
Whether fried or boiled, this medicine is better than wrapped.
Have a drink every morning, and your face will never get old.
"
It can be seen that the role of Chinese medicine in ginger is highly recognized.
Ginger is warm and pungent, which can strengthen the spleen and stomach, dispel wind and dispel cold.
Ginger is deeply loved by the public because of its powerful functions of warming spleen and stomach, sweating and dispelling cold.
Modern clinical research also shows that ginger contains an organic compound similar to salicylic acid, which is equivalent to blood thinner and anticoagulant, and is helpful for lowering blood fat, lowering blood pressure and preventing myocardial infarction.
But as the saying goes, "eat radish in winter and ginger in summer", I think summer is the best season to eat ginger.
Onions, ginger and garlic are used for three reasons.
One is seasoning to make it more "fragrant"; The second is to get rid of the shackles; Third, habits, cooking according to recipes and habits.
Sure, you don't have to fry with ginger.
In most dishes, ginger is only used to deodorize or increase the spicy taste, including its own spicy taste.
You don't need ginger if you don't need spicy food.
Correcting taste and expelling toxin-Ginger is an important condiment.
Because it is clear and spicy, it only volatilizes the peculiar smell of food without mixing it with spicy taste, so it is suitable as a flavoring agent for old dishes, especially seafood and aquatic products.
In addition, ginger also has the effect of sterilization and detoxification.
Eating with food can avoid the absorption of some toxins and relieve discomfort.
Appetizing-Ginger V contained in ginger can stimulate the receptors on the taste nerve and gastric mucosa, and promote gastrointestinal congestion and digestive juice secretion through nerve reflex, thus playing the role of appetizing and strengthening the spleen, promoting digestion and appetizing.
Dispelling wind and cold, reducing fever and relieving pain-ginger contains a lot of volatile oil, mainly ginger V, zingerone, zingerone and so on.
It has the effect of sweating and dispelling cold.
When the weather changes, the wind occasionally catches a cold, causing respiratory symptoms such as runny nose, chills, fever, cough and spitting, or physical symptoms such as headache, dizziness, chills in limbs and pain, and digestive tract symptoms such as abdominal pain, diarrhea and vomiting. Adding some ginger to the diet can dispel wind and cold, relieve discomfort and prevent further development of the disease.
In fact, staying up late is very common and normal in today's society.
However, staying up late for a long time has many disadvantages to our health.
Everyone must know the influence of staying up late on our health.
If we stay up late every day and don't sleep regularly, it will easily lead to our lack of energy and even dizziness all day.
We spent the whole day in chaos.
Therefore, if we eat a piece of ginger after getting up every morning, it may refresh us.
So much for the introduction of the function and efficacy of vegetable ginger. Thank you for taking the time to read the contents of this website. Don't forget to check more information about the function and taboo of vegetable ginger.