Question 2: Can ginger buds be eaten? Of course, you can eat it at 5 minutes. Moreover, ginger bud is a good product at the banquet, which is nutritious, sweet and sour, crisp, pollution-free and storage-resistant.
Introduce two ways to eat:
1. Fried duck slices with ginger buds
The main ingredients are osmanthus duck 1, ginger sprouts 300g, green pepper 100g and egg white 70g. Seasoning vegetable oil 80g, tomato sauce 100g, sugar 100g, vinegar 70g, cooking wine 20g, wet starch 70g, salt 10g, monosodium glutamate 8g, and appropriate amount of garlic.
Production process:
(1) Boned the slaughtered duck, cut it into thin slices, mix it with egg white, 40g wet starch, cooking wine and proper amount of salt, and paste the duck slices. (2) Slice the ginger buds and pickle them with a little salt to remove water. (3) Boil tomato sauce, sugar, vinegar, cooking wine, wet starch and water (50g), let it cool, add ginger buds and marinate for 3 hours, and take it out. (4) Cut the green pepper into pieces. (5) Add monosodium glutamate, minced garlic and wet starch (20g) into the sweet and sour pickled ginger buds to prepare a thin paste for later use. (6) Stir-fry the spoon with high fire, pour in the oil, heat it, add the duck slices and stir-fry for about 1 min, then pour out, add the ginger shoots and green peppers into the stir-fry spoon, and stir-fry for 2 minutes.
Second, sweet sauce ginger buds
Ginger sprouts in sweet sauce are the traditional delicacy of Beijing pickles.
Raw material formula Delicious Bud 100kg Salt 25kg Second Sauce 50kg Sweet Noodle Sauce 140 ~ 150kg.
manufacturing method
1. Material selection: Ginger buds are selected from tender buds generated in summer, which are tender and white. After harvest, the soil is washed and pickled.
2. Pickling: add salt to fresh ginger, put a layer of fresh ginger and sprinkle a layer of salt. Note that the upper layer is slightly more than the lower layer.
3. Sauce making: In order to ensure the quality of sauce making, the sauce making of ginger buds should be carried out in two steps. The first sauce is to weigh the pickled ginger buds and soak them in clear water for 5-6 hours, so that some salt in the ginger can be separated out and some excess water can be squeezed out, and then put them into the second sauce (the sauce left over from the previous sauce) for sauce stains. Then take the ginger buds out of the sauce jar, remove the sauce that sticks to them, and put them into the original juice sweet noodle sauce to make the sauce. Pay attention to 3 ~ 4 times a day in the early stage of sauce production, and then reduce it as appropriate. It will be finished in two weeks.
Features: golden yellow and full of luster. The food is sweet, salty and spicy, crisp, tender and fresh, with a strong sauce and ester flavor.
Question 3: What are the benefits of eating ginger buds? The ancients said, "It is better to eat ginseng chicken soup than ginger in the morning;" Eating ginger at night is equivalent to eating arsenic (eating ginger in the morning is beneficial and eating ginger at night is harmful). " Ginger is pungent and warm, containing volatile oil, gingerol, resin and starch. Ginger can enhance and accelerate blood circulation, secrete gastric juice, stimulate the stomach, promote digestion, and has antibacterial effect. Eating a little ginger in the morning is good for health. Ginger contains volatile oil, which can accelerate blood circulation. At the same time, it contains gingerol, which has the functions of gastric juice secretion, intestinal stimulation and digestion promotion; Ginger also contains gingerol, which can reduce the occurrence of gallstones. Therefore, there are advantages and disadvantages. Therefore, the folk left the radish to go to bed and the ginger to get out of bed, indicating that ginger can be eaten, but not much. Especially in autumn, it is best not to eat it, because the climate in autumn is dry and dry, which hurts the lungs. In addition, eating spicy ginger is more likely to hurt the lungs and aggravate the dehydration and dryness of the human body.
Question 4: Do you eat ginger shoots? Ginger buds are the best products at the banquet. They are nutritious, sweet and sour, crisp, pollution-free and storage-resistant. Like ginger, it has the functions of relieving exterior syndrome, dispelling cold, stopping vomiting, resolving phlegm and relieving cough, but ginger bud is also a hot food, so people who get angry had better not overeat.
Question 5: Who can't eat ginger teeth? People who get angry should not eat ginger teeth.
Question 6: Can bamboo shoots still be eaten? After ginger germinates, the nutrients are not completely consumed and do not rot. Of course it's edible.
Ginger sprouts in sweet sauce are the traditional delicacy of Beijing pickles.
Raw material formula Delicious Bud 100kg Salt 25kg Second Sauce 50kg Sweet Noodle Sauce 140 ~ 150kg.
manufacturing method
1. Material selection: The thorn bud is selected from the tender buds generated in summer, tender and white, washed and pickled after harvest.
2. Pickling: add salt to fresh ginger, put a layer of fresh ginger and sprinkle a layer of salt. Note that the upper layer is slightly more than the lower layer.
3. Sauce making: In order to ensure the quality of sauce making, the sauce making of ginger buds should be carried out in two steps. The first sauce is to weigh the pickled ginger buds and soak them in clear water for 5-6 hours, so that some salt in the ginger can be separated out and some excess water can be squeezed out, and then put them into the second sauce (the sauce left over from the previous sauce) for sauce stains. Then take the ginger buds out of the sauce jar, remove the sauce that sticks to them, and put them into the original juice sweet noodle sauce to make the sauce. Pay attention to 3 ~ 4 times a day in the early stage of sauce production, and then reduce it as appropriate. It will be finished in two weeks.
Features: golden yellow and full of luster. The food is sweet, salty and spicy, crisp, tender and fresh, with a strong sauce and ester flavor.
Question 7: Can ginger teeth be eaten? Ginger buds are actually tender ginger, unlike potatoes, which are not toxic, not as spicy as old ginger, and will not be full of dregs because of crude fiber. There are special dishes fried with ginger sprouts, such as sliced pork with ginger sprouts and roast duck with ginger sprouts. Ginger and garlic will germinate after being wet, and the produced buds are non-toxic to eat. At the same time, the VC in the bud is higher than the original, which is beneficial to supplement VC. Moreover, the function of the bud has not changed. Garlic buds can soften blood vessels, and ginger buds can regulate the stomach. For those who can't eat garlic and ginger, you can eat some buds properly, because the taste of buds is not as heavy as before and it is more acceptable.
Question 8: Can Maojiang's ginger teeth be eaten? Of course you can eat. Ginger is a Chinese herbal medicine, which is the rhizome of Polypodiaceae plants such as Quercus, Quercus, Quercus, Pteris, Drynaria, Drynaria and so on. But you can eat it with beef and it will be poisoned. Function: Mainly used for tonifying kidney and strengthening bone, and relieving pain. Can be used for treating lumbago due to kidney deficiency, chronic diarrhea due to kidney deficiency, tinnitus and deafness, tooth looseness, fall, flash fall, and tendon rupture; External treatment of alopecia areata and vitiligo.
Question 9: Can ginger be eaten after sprouting? After ginger germinates, the nutrients are not completely consumed and do not rot. Of course it's edible. And it's not as spicy as old ginger, and it won't be full of dregs because of its thick fiber. There are special dishes fried with ginger sprouts, such as sliced pork with ginger sprouts and roast duck with ginger sprouts. The most common is sweet and sour ginger soaked in ginger buds. You can also cut all the ginger, put it in a fresh-keeping bag, tie it tightly and put it in the refrigerator for freezing. You can take out a part when you use it, so as not to buy it often.