Drinking more cold drinks requires us to have a strong stomach. If there is something wrong with the stomach, it will not only affect the food intake, but also make the body feel uncomfortable. At this time, eat more foods that can warm and strengthen the stomach every day. The tender ginger in season is a very good food.
Compared with old ginger, tender ginger is much less spicy and crisp. It is suitable for people with spleen and stomach deficiency and cold, and has the effects of stimulating appetite, invigorating spleen, eliminating dampness and expelling cold. It is delicious to pickle or cook. The price of tender ginger in the Beijing market is one kilo in 8 yuan, and the better one is 10 yuan. Prices have been relatively stable in recent years. If you want to buy more, I suggest buying a box of 5 kg online, and the price can be nearly half cheaper.
I bought about a kilo this time, all of which are used to pickle young ginger, because according to my family's taste, if I put too much cooking, my family can't eat much at one meal. It is best to pickle sweet and sour ginger slices, which are easy to preserve, convenient and practical, and also the most common way to eat tender ginger.
No, at breakfast today, the tender ginger has been marinated for 2 days, which is quite delicious. Loss of appetite or greasy food. A few slices of ginger will be appetizing. Pickled ginger is served on the table in summer. It is definitely not the protagonist of the dining table, but it is an indispensable "green leaf" to keep the stomach comfortable and protect the health. Such recipes are worth collecting.
Pickled ginger in sweet and sour sauce
Preparation of ingredients:
A Jin of tender ginger
300g white vinegar
80g of white sugar (instead of sugar).
Salt 30 grams
A little millet pepper (or not)
Proper amount of pure water
Exercise:
1, the young ginger should be selected as a relatively complete one, and the large one. The top of the pink ginger bud should be cut off with a thin layer, washed, naturally drained on the chopping board, and then cut into large pieces.
2. Spread a layer of ginger with a little salt, then cut the ginger slices and spread the salt, so that the water can be killed again. A catty of ginger, about 30 grams of salt is enough. After cutting all the pieces, hold the two ends of the basin with both hands and shake it gently to make the salt evenly cover the ginger slices. This method is more useful than stirring with chopsticks, and it can easily break the crisp ginger slices.
3. After pickling for half an hour, wash the ginger slices with purified water, and then lay them flat on the chopping board again to drain the water. In this step, someone put the ginger slices in boiling water for 2 minutes to remove a little spicy taste. But I don't think the effect will be too great. You can drain the water before you start pickling.
4. When draining water, we prepare a clean jar, pour 300g of white vinegar, and add about 80g of white sugar (you can also use rock sugar). What I use here is sugar substitute, 0 calories and 0 calories, which can replace sugar equally.
5, just a few millet peppers, slightly spicy and delicious. It is suggested to remove the stems and wash them to avoid deterioration during pickling and preservation.
Add ginger slices and pour in purified water. The amount of water poured is to ensure that the water surface is higher than the pickled ingredients, which is isolated from the air and can be preserved for a longer time. After covering the lid, shake it vigorously to balance the sweetness and sourness.
The pickled ginger slices can also be shredded as small pickles; Ginger buds are large pieces, which are used to stew ducks and stir-fry dishes. Can be said to be a practice, a variety of ways to eat.
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