Medicinal food culture

Introduction of Dried Ginger: Dried Ginger is the dry root of ginger. Ginger is a perennial herb, widely cultivated in central, southeast, and southwestern provinces.

From October to November, the stems and leaves were harvested when the leaves were yellow, and the roots were excavated, and the stems and leaves and fibrous roots were removed.

Ginger rhizomes are irregular and flat, with fingerlike branches, 3 to 7 cm long and 1 to 2 cm thick. Surface gray brown or light yellow brown, rough, with wrinkles and obvious links. Branches often have scales remaining, and branches have stem marks or buds at the top. Solid quality, yellow-white or gray cross-section, powdery and granular. The ring of the inner cortex was prominent, and the vascular veins (vascular bundles) and yellow oil were scattered. Gas incense specific, spicy taste.

Solid texture, cross-sectional color yellow, white powder, strong smell is better.

Ginger nutrient analysis: The main components of rhizomes are Zingiberol, Zingiberene, and Bisabolene. The spicy odor of ginger is mainly formed by Zingerol and Shogaol. There are warm and cold, dampness, and vomiting.

Dried ginger supplement information: 1. Concocted: Take the original herbs, remove impurities, wash, run through, cut into thick pieces or pieces, and dry. Stored in a dry container after processing, set ventilated and dry place.

2. Ginger and ginger are divided according to use and harvest season:

The tender ginger was excavated in August. Generally, it contains more water, less fiber, and less spicy taste. In addition to seasonings, it can be fried and made ginger sugar.

The old ginger was excavated in November. It had less moisture, was spicy and thick, and was mainly used for seasoning.

3. Ginger is an extremely important condiment and it can also be eaten as a vegetable alone, and it is still an important Chinese herbal medicine.

4. It can infiltrate its own spicy and special aroma into the dishes, making it delicious and delicious.

5. Ginger's quality requirements: Trimmed clean, with no dirt, hair roots, no rotten, no wilt, insect injury, no heat, frost phenomenon. Ginger is heated, raw white hair, skin becomes red, easy to be rotten; soft skin when frozen, skin peeling, hand ginger juice.

Ginger is suitable for the crowd: yin deficiency heat, blood heat limping banned.

Dry ginger therapeutic effect: dry ginger flavor Xin, hot; spleen, stomach, heart, lungs; Fragrant spicy scattered, drop in the rise, go and keep;

It has the effect of warming and dispersing cold, returning to Yang Tongmai and gradually lungizing.

Indications abdominal pain, abdominal pain, vomiting, diarrhea, heartache, chest pain, Yin Yang rebelled, cold and dampness pain, cold drink asthma.

Ginger food phase grams: dried ginger evil Huanglian, Huang Qi, Tianshuya.

Dry ginger practice guide: 1. Abdominal cold pain, and more galangal compatibility.

2. Khan vomiting too much, desperate for yang, disobedient quadriplegia, pulse slightly want to be, can be used with the aconite phase, you can enhance the aconite Huiyang rescue power, but also reduce the toxicity of aconite.

3. Cold drinks and lungs, Zheng Jian cough and asthma, cold and cold back, more than clear and thin, can be combined with Asarum, Schisandra and other compatibility.

Cooking purposes: Ginger is also used for cooking seasoning, its application see "Ginger" section. Ginger powder is one of the raw materials for "allspice" and "curry powder."

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