Chinese Name
Cao Kou
Latin Name
Alpinia hainanensis K. Schum.
Alias
Hainan Ginger, Xiao Cao Kou, Earth Saxifrage, False Saxifrage
Boundary
Botanical
Phylum
Angiospermae
Spice seasoning book lemongrass Angelica dahurica cumin spice seasoning name of the book of chart grass fruits Qianlixiang anise anise star anise fragrance fruit
Geographic distribution
Mainly produced in Fujian, Guangdong ~. Produced in China Guangdong Hainan. Vietnam also has distribution.
Hainan ginger
Yunnan and other places have a small amount of cultivation.
Growth habit
Born in forest shade. Ecology:Born in dense forests. Flowering April to June, fruiting July to October.
Hainan ginger
Leaf blade
Leaf blade strap-shaped, 22-50 centimeters long, 2-4 centimeters wide, apically acuminate with a convoluted caudate tip, base attenuate, both surfaces glabrous; sessile or a pseudopetiole due to the base of the blade is attenuate;
Ligule
Ligule membranous, 7-8 millimeters long, apically acute. Racemes moderately robust, 13-15 cm long, the inflorescence axis "zigzag" shaped, covered with yellow, slightly coarsely sericeous hairs, apically with oblong-ovate bracts, 4-4.5 cm long, membranous, acuminate at the apex, glabrous;
bracteoles
bracteoles 2 cm long, apically apiculate, reddish-brown; pedicels not as long as 2 mm; the calyx tube campanulate, apically 2-toothed, dehiscing on one side, to above the middle, externally covered with long yellow hairs. to above middle, outside yellow villous, ciliate;
Corolla
Corolla tube 9-10 mm long, glabrous; lobes 2.5-3 cm long, throat and lateral staminodes yellow villosulous;
Labellum
Labellum obovate, 3 cm long, apex shallowly 2-lobed;
Hainan Ginger
Hainan Ginger
Medicinal value
Functions
Drying dampness and dispelling cold, removing phlegm and intercepting malaria, strengthening the spleen and warming the stomach. It is used for cold pain in the heart and abdomen, chest and abdominal distension, phlegm stagnation, indigestion, vomiting and diarrhea. It is also often used as a seasoning, with appetizing effect.
Use
Internally:decoction, 2-6g; or powder.
Hainan Ginger
Chemical composition
Contains palmitic acid, eucalyptus, pinene, stigmasterol, arnica (alpinetin), cardamonin (cardamonin), lobster brain, cinnamic acid methyl ester and so on.
Hainan ginger
Trait identification
Capsule ellipsoid, ovoid or olive, 1.5-3cm long, 1-2cm in diameter; yellowish brown or reddish brown, both ends protruding a little pointed, thick skin without thorns, longitudinal ridges protruding, Jie brown dehiscence, revealing the seeds. Seeds are not clustered into clusters, irregularly polyhedral, gray-brown or tan; externally covered with white aril. The texture is pedunculated. Gas slightly, taste slightly pungent.
Hainan Ginger
The fruit is rounded globose, 1.5-2cm in diameter, the surface is earthy yellow to light brown, with sub-terete rare calyx at the tip, and the base has a fruit stalk or fruit stalk scar. The pericarp is smooth, easily broken, containing seed masses. Aromatic, pungent and cool flavor.
Eating Methods
Beef in Sauce
The best way to make beef in sauce is to use beef tendon meat, so that the sauce is strong and chewy.
Materials:
3 pounds of beef tendon meat, 5 tablespoons of dark soy sauce, 10 tablespoons of soy sauce, 2 tablespoons of cooking wine, 2 star anise, 1 small cinnamon, two slices of incense, 20 peppercorns, 2 dried chili peppers, 5 cloves, 4 slices of ginger, 3 pieces of green onion, nutmeg, grass koumou, each one
Practice:
(1) cut the meat into palm-sized chunks into the pot full of cool water, open a high flame, and boil the water. Turn on high heat and bring the water to a boil. (Note, do not cover the pot while cooking the beef.)
(2) When the blood of the beef is basically boiled out, fish out the beef and let it cool.
(3)In a separate saucepan, add 3 bowls of water, bring to a boil, and add the dried chili peppers, ginger, star anise, cinnamon, allspice, peppercorns, cloves, nutmeg, and grass koupon and cook for 5 minutes.
(4) Put the beef, soy sauce, soy sauce and cooking wine into the pot, turn the heat to low and simmer for 40 minutes.
(5) Fish out the beef and let it cool, then continue to put it back into the pot of ingredients and cook for 15 minutes, then turn off the heat and let the beef continue to marinate in the pot for two hours.