Formula] Ginger100g rice vinegar 250g.
[Method] 1, clean ginger, cut into filaments, soak in rice vinegar, put it in a porcelain jar, and seal it tightly for later use.
2. For patients with stomach trouble, take10ml on an empty stomach every time.
3, fish and crab poison, with ginger vinegar as seasoning.
[Efficacy] Warming the stomach to relieve pain and detoxifying fish and crabs. It is suitable for stomach cold pain, and belongs to atrophic gastritis of deficiency cold, ascaris abdominal pain, etc.
Proper dosage.
Ginger can treat migraine. Chinese medicine often says: "Ginger is pungent and warm, and has the functions of dispelling cold, sweating, relieving exterior symptoms and expelling wind." Ginger soaked in rice vinegar is like a two-pronged approach, and it is even better. As for vinegar, especially China rice vinegar, it has therapeutic and tonic effects, and can disperse silt, reduce swelling, detoxify and kill insects. Drinking vinegar often can soften people's bones, prevent the body from getting fat, avoid rheumatism, help digestion, facilitate absorption, eliminate fatigue, prevent aging, dilate blood vessels, lower blood pressure, prevent cardiovascular diseases, reduce urine sugar content, prevent diabetes, and also beautify and protect skin. Vinegar contains compounds such as acetic acid, lactic acid, amino acids, glycerol and aldehydes, which has a soft and stimulating effect on human skin, and can indeed dilate blood vessels, increase blood circulation of skin, kill bacteria on skin and make skin smooth.
However, people with gastric ulcer and hyperacidity should not be jealous. Eating too much vinegar will hurt the spleen and stomach, hinder calcium metabolism and damage bone.
Outstanding efficacy
Puerpera can drink ginger vinegar in real time after delivery. Ginger vinegar is very helpful for the early recovery of maternal body, especially for the recovery of internal reproductive organs. Ginger vinegar has the functions of dispelling wind and cold, promoting blood circulation and removing blood stasis, and helping uterine contraction; Pig's feet contain a lot of calcium, and ginger vinegar can soften it and help the parturient to replenish the lost calcium. Eggs contain eight kinds of essential amino acids, various minerals and vitamins, which are of great benefit to maternal health.
Ginger vinegar taken by puerperal women can be made two weeks before the expected date of delivery. First, the ginger is washed with clear water, peeled and cut into thick pieces, and then put in an iron pan (no need to add oil) to dry the water. It should be repeatedly fried to avoid scorching. When the ginger is dry and the ginger surface turns slightly yellow, then add oil and young salt to saute. Chop pig's feet (you can buy pig's hands if you like to eat meat) in advance, put them in boiling water, then wash them with clear water, put them in an iron wok, add a proper amount of oil to stir-fry until fragrant, put them in a earthenware pot together with the fried ginger, put them in sweet vinegar to soak the ginger and pig's hands, and fire the pot until the vinegar boils, then the original pot can be removed from the fire. After cooling, the lid can be sealed with red paper. If it is not due to labor, boil it again every other week or so.
If you like jealous eggs, you can first steam them and shell them and put them in ginger vinegar, but you must put them one or two days before eating ginger vinegar. Because the egg is soaked in vinegar too hard, it is difficult to digest, but it is useless. Since you can eat fatty food on the twelfth day after delivery, it is better to add pig's hands or feet to ginger vinegar after the twelfth day after delivery. Ginger vinegar should be eaten half a month after delivery, otherwise it is not conducive to the discharge of lochia. Ingredients: five pounds of big meat and old ginger, a large bottle of sweet vinegar, two pig hands or feet, and twelve eggs. Practice: Wash ginger, scrape and peel it, cut it into large pieces and pat it flat slightly. Heat the wok, stir-fry the ginger for a while without putting oil. Fill sweet vinegar in a big tile pot or glass pot, and bring it to a boil. Add ginger, bring it to a boil, cover it, and turn to medium heat for about two hours. Turn off the heat and let ginger soak in vinegar overnight. Cook for another fifteen minutes the next day, if so, for about three weeks. (Usually, ginger vinegar should be boiled one month before the expected date of delivery, and pig hands or feet should be added one week before eating. ) Handling pig's hands or feet: Scrape pig's hair, chop it into pieces, drag it with boiling water, then rinse it with frozen water, and then put it in ginger vinegar to boil until it is barnyard grass. Put the eggs in a pot with water, cook them with slow fire, then shell them, add them in ginger vinegar, and cook until golden brown. Note: If you cook ginger, you can save a lot of time. You can eat it after two or three times.