Ginger is not spicy, but is it Guizijiang?
Guizijiang is another name for ginger that is not spicy.
Ginger is a perennial herb in Compositae. Take tuberous roots, stems and leaves as medicine. Has the effects of treating fever, diarrhea due to intestinal heat, and traumatic injury. Distributed in North China, East China, South China and Central China.
Diet therapy:
1. Jerusalem artichoke soup: Jerusalem artichoke 60-90g, sliced and decocted in water. This recipe takes Jerusalem artichoke, which has diuretic effect. Can be used for treating water retention, edema and dysuria. In addition, it can also be used for diabetes.
2. Jerusalem artichoke juice: Jerusalem artichoke 30-60g, mashed, squeezed, seasoned with appropriate amount of honey or sugar, and taken once. This product is eaten raw. Take it to clear heat and cool blood. Used for intestinal heat and bloody stool.
3. For dietotherapy, Jerusalem artichoke tuber 100g can be washed and chopped, and rice 100g can be washed, boiled with appropriate amount of water, and eaten after adding salt and sesame oil. Suitable for people with diabetes, edema and dysuria.
How to preserve the fresh Guizijiang River?
First method
For fresh and tender ginger just dug out, put it in a ventilated place for a few days, dry it properly, and then put it in a carton for later use, so that it can be preserved for a period of time without deterioration.
The second method
Prepare a small bucket, fill it with sand, and then bury the ginger in the sand, so that the ginger inside will not go bad or dry. This is a good preservation method.
The third method
Bought Guizijiang is also very convenient. Wash it first, then cut it into thin slices, put it in a fresh-keeping bag, then put it in the freezer for quick freezing, and eat as much as you want when necessary.
The fourth method
If you buy a lot of Guizijiang and can't eat it all at once, you can make ginger into salted ginger. The method is to wash and peel the ginger first, then dry it a little, then marinate it with salt for a few days, and finally dry the pickled ginger. It is very effective to eat when you are sick.
The fifth method
Ginger can also be made into vinegar ginger after long use. Also, wash and peel the ginger first, dry it a little and put it in water, then add a little salt to taste and dip it in vinegar. Of course, vinegar must not be soaked in Guizijiang. You can eat it after soaking for a while, which is another flavor.
The sixth method
Prepare a large and clean jar first, then wash it, put it in a ventilated place, dry the water, then spread a layer of salt in the jar and put it in the salt. This method can also be stored for a period of time.
How to eat Guizijiang?
1. Pickling pickles: wash and dry ginger, pour pepper, aniseed and ginger into soy sauce, cook them together, let them cool, pour them into a jar, seal them and take them out in a few days.
2. Cooking: The child's fist-sized cinnamon sauce can also be boiled or steamed.
3. Cold salad: blanch Guizijiang with water, then shred it and add seasonings such as minced garlic, Jiang Mo, coriander and soy sauce.
4. Making kimchi: Wash and peel ginger, pickle kimchi with pepper, celery and carrot, and add seasonings such as sugar, vinegar and salt.
5. The sauce of Guizijiang: After washing and pickling 1 day, pour out the soup and soak it in white sugar, honey and soy sauce for 2 days, and serve. You can't get oil during the operation. The sauce process is best kept in the refrigerator. This method is suitable for a small amount of pickling. If it is pickled, the soy sauce must be soaked after cooling, and it is best to use sweet grass pickles, which is not easy to turn sour.
Note: the curing time should not be shorter than 40 days, otherwise nitrite is easy to cause cancer.