Effect and Function of Ginger Peel
Some people like to peel ginger when they eat it, which can't give full play to the whole effect of ginger. Ginger peel has a bitter and cool taste, which is contrary to ginger meat. When eating ginger or medicinal ginger, there is a saying that "keeping ginger peel is cool, removing ginger peel is hot".
In order to maintain the balance of cooling and heat of ginger pharmacological action, it is not necessary to remove the skin of ginger when eating ginger, but to select the right medicine.
What's the advantage of eating ginger like this?
1. Driving cold, nourishing blood and dehumidifying
Spring weather is changeable, cold and hot, many people will feel cold when they get up in the morning, which mostly indicates that the body is cold and wet. Eating more ginger can dispel cold and nourish blood, effectively alleviate symptoms such as cold.
In addition, spring rainy, drink more ginger water, etc. can also dehumidify, it caused by cold headache, body ache, stomach cold pain and cold vomiting and other symptoms have curative effect.
2. Relieving Fatigue and Promoting Sleep
Ginger spicy mild temperature, it can promote blood circulation, help the body to sweat and cool down and other functions, hot weather in late spring when eating during the day can refresh, alleviate fatigue, at night can promote sleep.
3. Increase appetite and prevent abdominal pain and distention
According to TCM, ginger belongs to the lung and spleen meridians, and gingerol in ginger can effectively stimulate gastric juice secretion, stimulate intestinal tract, promote digestion, strengthen stomach and promote appetite.
4. Weight loss and anti-aging
Ginger is rich in vitamin E, which can effectively resist free radicals, and has the effect of beauty, beauty and aging.
Ginger can weaken the role of pepsinase and enhance the role of lipase; it can also inhibit amylase beta-amylase, hinder starch saccharification, thus preventing excessive sugar from converting into fat, resulting in obesity.
5. Clean mouth and kill bacteria
Ginger is known to have bactericidal effect. Ginger soup gargle can treat halitosis and periodontitis with remarkable effect. This is because kidney ginger has the effect of killing oral and intestinal pathogens. Ginger tea can prevent and cure acute gastroenteritis caused by food pollution.
It can be seen that ginger, as a representative of the homology of medicine and food, is not only a common condiment in daily life, but also an important traditional Chinese medicine. As the saying goes, "Three slices of ginger in the morning is better than ginseng soup." The best way to eat ginger is to drink ginger tea (remember not to peel).
Ginger tea, which is introduced to you below, uses ginger peel. There is a kind of food that can be called the perfect match of ginger peel, that is, jujube. Don't underestimate this kind of jujube. It needs special treatment. Otherwise, the ginger peel jujube tea not only tastes bad, but also can't give full play to the nutritional ingredients of the ginger peel.
Ginger peel jujube tea
Material: Ginger and jujube
Method of production:
1. Soak ginger peel in water. (Ginger is an option if you have a cold or a fever)
2. Put the jujube in the pot, do not put oil, bake it on a small fire, and turn off the fire after the jujube peel is scorched.
3. Finally, put the treated jujube in ginger water.
(Many people will think that we usually use dates to soak in water directly, so after roasting, will its nutrition come out? When you put it in water, you will find that baked jujube is darker than raw jujube, and nutrients are easier to decompose.
Reminder:
1. Ginger meat is sweaty and can drive away cold, so people with cold can use ginger instead of ginger skin.
2. Many people think that jujubes are blood-tonifying, but after eating too much, they will produce phlegm and dampness and easily catch fire, so it will be better after baking jujubes. Moreover, baked jujubes are good for stomach and can help digestion.
Sugar, vinegar and ginger skin
Method of production:
1. Cut ginger with skin into very thin slices, almost translucent.
2. Then marinate a little ginger with salt and rub it gently with your hands.
3. Mix white vinegar and sugar 3:2 to dissolve and pour into ginger.
4. Finally, add purple perilla leaves to it, put them in the fresh-keeping box and buckle them up, and put them in the place where the temperature is low. Generally, pickling starts well in a week and tastes best in two weeks.