The plant originated from the hot and hot areas of Southeast Asia is a very common seasoning in Oriental cuisine. The ginger is a fresh root lock of the ginger family, and the flowers are green in color. The root locks have a special fragrance and s...
The plant originated from the hot and hot areas of Southeast Asia is a very common seasoning in Oriental cuisine. The ginger is a fresh root lock of the ginger family, and the flowers are green in color. The root locks have a special fragrance and spicy taste. The ginger's root locks are enlarged and have irregular shapes. They are connected by several small pieces and have a light yellow appearance. They can be used as a cooking flavoring, whether fresh or dry.
In addition, after taking the ginger for brewing, it can be used as one of the Chinese medicine ingredients or brewing herbal tea. As for ginger juice, it can also be used to make desserts, such as ginger sugar, ginger juice and milk, ginger tea, etc.
Nutrition professor Wang Jinkong pointed out that the ginger contained in ginger has a modulating effect on digestion and circulation stopping, and can promote the body's new dysfunction and improve circulatory symptoms such as cold feet and chills. In addition, ginger has the effect of warming the organs and helps the body to release toxins through sweating, and may also promote the circulation of the skin and peripheral nerves. According to different growth periods, ginger can be divided into tender ginger, powder ginger, old ginger, and ginger mother.
"Teng Yan"In Japanese cuisine, it is often eaten with tender Yan, and the underground pendant of the ginger is collected when it is tender. The outer skin is clean and purple-red slices are carried, which are tender Yan (also known as "raw Yan"). The article records that the tender ginger is slurry and has the effect of "nourishing the stomach and awakening the lungs", which is completely different from the old ginger with hot properties.
"Pink Ginseng"The ginger does not harvest and continues to grow during the tender period until the outer skin turns from yellow to earthy yellow. At this time, the taste is the most delicate, that is, the ginger (also called "meat ginger"). Powder ginger is a darker color than puffer ginger, older than puffer ginger, and has a warmth and can reduce the coldness of food. Among all puffer ginger, puffer ginger can best promote the effect of puffer enzymes in the body and have the function of "strengthening the stomach and nourishing the spleen".
"Old Ejaculation"
Meat ginger does not take up and continues to grow. It will not be collected after the ginger is rinsed and dissolved. The ginger at this time is the ginger. The spicy level of old ginger ranks first among all ginger species. The dry skin is gray-soil-colored, and the production period is from March to April, August to December each year, which is helpful to the human body to "warm the stomach and lungs".
"Yin Mother"The old ginger did not take in the following year and dug out the ginger together with the produced ginger, called "Yin Mother". The mother of ginger contains gingerene, which has the function of promoting blood circulation and removing blood stasis. In addition, ginger ginger (Curcumin) contains is a phytoster that can inhibit cyclooxidase-2 (COX-2), which is an enzyme that activates macrophages in the body and is flooded with inflammation groups. It not only brings inflammation, cell inflammation, but also causes cancer. In addition to preventing vascular hyperplasia and inhibiting the spread of cancer cells through vascular hyperplasia, ginger mothers can also inhibit platelet aggregation and prevent the occurrence of storm.
