Ginger soup practice 1: young ginger sliced into the juicer into ginger juice, placed for a period of time (usually placed more than 2 hours) to take the upper layer of ginger juice do not precipitate starch, add a small amount of water, brown sugar, boil can be. P.S. The amount of water and brown sugar is determined by one's degree of spiciness This is the simplest. Complicated, you can add yellow wine (according to personal alcohol consumption), or boiled wine instead of water; the other 1-2 eggs beaten until foamy, turn off the heat, the egg pulp into the ginger juice, stirring in one direction, it becomes a thick egg ginger wine. 2: young ginger slices into the blender into ginger paste, filter out the ginger juice with gauze (ginger paste into the gauze squeeze), the next steps as above with ginger soup should pay special attention to 1, the principle of moderation Usually the intake of ginger is controlled at about 10 grams per day is good (thumb large piece of ginger about 15 grams), taking ginger soup to cure the disease when the appropriate amount of increase, but by no means is the more the better. Excessive intake of ginger will make a large number of curcumin in the process of excretion through the kidneys to stimulate the kidneys, resulting in dry mouth, sore throat, constipation and other "fire" symptoms. Therefore, even in the treatment period, ginger soup should also be controlled. 2, do not use rotten ginger, frozen ginger rotten ginger can not be used, because it contains a lot of toxic substances - safrole, will make the liver cell degeneration, induced liver cancer and esophageal cancer. Ginger like Yin wet warm, avoid dry and afraid of cold. The suitable storage temperature is 12-15℃. Therefore, do not put ginger in the refrigerator to save, but to use newspaper wrapped in a cool place. 3, the hot type of body caution ginger is the property of more pungent and warm ingredients and medicinal herbs, so the body or symptoms belong to the hot type of people should not use ginger soup. Several other ginger soup practices: the cold as very effective 1, groundnut (sweet potato, sweet potato, sweet potato) ginger soup [practice] groundnut peeled and cut into small pieces, a piece of ginger sliced into thin slices, add water to cook, and then add brown sugar. [Characteristics] Groundnut can replenish calories and nutrients, ginger can remove cold, and brown sugar can also replenish calories. Effective for wind-cold flu. 2, a large mustard cabbage groundnut ginger soup [practice] a catty washed and cut into sections, half a catty of groundnut peeled and cut into pieces, and ginger slices four slices together into the pot rolled for 20 minutes, add salt can be. [Characteristics] It is good for the stomach and the intestines and strengthens the body. Suitable for cold and wind-cold, cold, no sweat, bowel movements, loss of appetite. 3, coriander ginger soup [practice] coriander 9 grams, 3 slices of fresh ginger, a little brown sugar. Decoction of juice to drink. [Features] for wind-cold cold cough. Coriander flavor pungent and warm, can sweat, food and gas. Coriander leaves in the vitamin A original, has the role of anti-vitamin A deficiency. Vitamin A can improve immunity, substantially enhance the resistance to colds. 4, licorice ginger soup [practice] ingredients licorice 3 grams, ginger 15-20 grams. The ginger will be washed and sliced, and licorice with 1 bowl of water with the decoction. After the water boiled and decocted for 5 minutes, take the juice warm, 2 times a day, for 2 days. [Characteristics] Glycyrrhiza glabra is flat in nature, sweet in taste, and enters the spleen and lung meridians, which can clear away heat and detoxify toxins, and relieve urgency and pain. Combined with ginger, it has the effect of dispersing wind and cold, harmonizing and stopping vomiting. Licorice and Ginger Soup is used in treating the first symptoms of gastrointestinal cold. Symptoms include sudden onset of cold, headache, chest tightness, vomiting, abdominal distension, belching and swallowing of acid, loose stools and diarrhea, pale tongue, white moss, and floating tight pulse. If fever, dry mouth and bitter, should not take this soup. 5, tempeh ginger onion soup [practice] 15g ginger, 15g onion, light tempeh l0g, add 500ml of water, high heat **** fried 20 minutes, served while hot. If you add a cup (about 30m1) of white wine is more effective. Those who can not drink alcohol do not add. [Characteristics] Effective for wind-cold flu. Onion has sweating effect and the malic acid and phosphoric acid in it will stimulate blood circulation; fermented tempeh can replenish protein in the body.