Stand aside with lotus root and radish, eat this dish hard in summer! Strengthen the spleen and stomach, expel cold and dampness, and make your body relaxed

Introduction: Lotus root and radish stand aside, eat this dish hard in summer! Warm the stomach, strengthen the spleen, disinfect and detoxify, expel cold and dampness, and make your body relaxed"Happiness is that there are fireworks in the kitchen, cats and dogs in the yard, you and I in the morning and evening, two people in a room, she and I in the evening, and he asked me about Congee for three meals and four seasons." We should live slowly in life, eat well, love deeply, and live up to our expectations! Hello everyone, I am Xiaofeng, who loves food and life more

Introduction: Lotus root and radish stand aside, eat this dish hard in summer! Warm the stomach, strengthen the spleen, disinfect and detoxify, expel cold and dampness, and make your body relaxed

"Happiness is that there are fireworks in the kitchen, cats and dogs in the yard, you and I in the morning and evening, two people in a room, she and I in the evening, and he asked me about Congee for three meals and four seasons." We should live slowly in life, eat well, love deeply, and live up to our expectations! Hello everyone, I am Xiaofeng, who loves food and life more.

There is a folk saying that goes, 'If you eat carrots in winter and ginger in summer, don't bother doctors to prescribe medicine.' This means that eating more carrots in winter and ginger in summer is beneficial for human health. It is now the midsummer season, and we can make more ginger for our family to eat. The main ingredients of ginger are gingerol, curcumone, and gingerone, which have functions such as sterilization, detoxification, warming the stomach, and strengthening the spleen.

When it comes to ginger, we only know that it is a commonly used seasoning in our daily lives. Many people are not familiar with how to eat it. Below, I will share two simple and nutritious ways to eat ginger. Friends who like it can refer to:

Jiang Wan Tang:

1. Take an appropriate amount of fresh ginger, carefully clean it, cut it into small pieces and put it into a blender. Add an appropriate amount of water and beat it into ginger juice. Then, use a filter to filter the beaten ginger juice into a large bowl. Finally, squeeze out the remaining juice from the ginger residue and avoid wasting it. Then pour all the ginger juice into the pot, bring to a boil over high heat, and turn off the heat for later use.

2. Then take two spoonfuls of glutinous rice flour and pour it into a bowl, mix it with hot ginger juice, pour ginger juice and stir it in several times. The amount of glutinous rice flour added should be in accordance with the standard of non sticky hands. After kneading into a smooth dough, it does not need to wake up, and then roll it into strips, cut it into smaller dosage forms, and then knead it into a smooth ball.

3. First add water and an appropriate amount of ginger slices to the pot, bring to a boil over high heat, and then add small ginger balls. Then, while cooking, occasionally stir the small balls in a circle to prevent them from sinking to the bottom of the pot and sticking to the pot. Cook for about 5 minutes, and when you see all the small balls come to the surface, they will be cooked. Turn off the heat and remove the small balls. Let the water cool down for a while, which will make them smoother and more elastic.

Then remove the ginger slices from the pot, add two to three spoonfuls of brown sugar, stir and cook the brown sugar until it melts, then pour in the watered ginger balls, and cook for another 1 minute before turning off the heat and exiting the pot. When your mouth is not hot, you can start eating it. It's soft, glutinous, and fragrant, sweet, and delicious!

Sweet and Sour Ginger Slices:

1. Tender ginger does not need to be peeled. After careful cleaning, control the water content, and then cut into ginger slices and put them into a basin. Add an appropriate amount of salt and stir evenly, allowing the salt to evenly cover the ginger slices. Marinate for about half an hour to taste and remove some of the spicy flavor of the ginger.

2. No need to add oil when starting the pot. Add an appropriate amount of rock sugar and rice vinegar (1:1 ratio), then bring to a boil over high heat. Cook until the rock sugar melts, turn off the heat, and let it cool for later use.

3. Then squeeze the pickled ginger slices and squeeze out any excess water. This step does not need to be too dry. Then, put the squeezed ginger slices into a bottle without water or oil, pour in the cool sweet and sour juice. The amount of sweet and sour juice should not exceed that of the ginger slices, and cover it with a layer of cling film to isolate any odors in the refrigerator. Then, close the bottle cap and refrigerate it in the refrigerator for storage. You can eat it the next day, and take it anytime, which is particularly convenient. Have Congee for breakfast, and you can eat several pieces of noodles in the evening. It's refreshing and delicious!

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This article is originally written by Shihuo Fengzi. Welcome to follow and communicate with you, so that everyone can benefit from it. There must be my teacher in the trio~

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