Ginger is an essential ingredient for seasoning, and there are thousands of ways to cook with it, including pickled ginger, ginger sauce, and ginger preserves. It has a great taste and numerous medicinal benefits. When used as an ingredient, ginger can help eliminate fishy smells and enhance the flavor of dishes. It has many uses and can also be made into ginger milk, which is rich in nutrients and has benefits for beauty and digestion.
【Medicinal Benefits of Ginger】
[Lowering Blood Sugar and Relieving Thirst]
Ginger has the ability to lower blood sugar levels and promote the breakdown of sugar, converting excess sugar into energy and improving the balance of fats in the body. Ginger has a dual regulating effect on blood sugar: it can lower blood sugar levels in diabetic patients and raise blood sugar levels in patients with hypoglycemia. Studies have shown that ginger contains a substance that is structurally similar to human insulin in the pancreas. When urine sugar appears, consuming ginger can control it, indicating its ability to lower blood sugar. Ginger can also provide relief for people with low blood sugar.
The above-ground stems of ginger can also be processed into animal feed. The tubers or stems and leaves of ginger have the effects of diuresis, eliminating dampness, clearing heat, cooling blood, nourishing the stomach, and promoting digestion. Planting ginger near houses can also have beautifying effects.
[Medical Effects]
Ginger can eliminate dampness, clear heat, cool blood, nourish the stomach, promote digestion, and reduce swelling. It is used to treat intestinal bleeding, bruises, fractures, inflammation, and mumps.
It is suitable for patients with diabetes, edema, and urinary difficulties.
【Making Sweet and Sour Ginger】
【Ingredients】
1000g of ginger, 2000g of 18% salt solution, 1500g of flavored saltwater, 20g of white wine, 20g of fermented rice wine, 50g of brown sugar, 1 packet of spices, 800g of white sugar, 1000g of Baoning vinegar
【Instructions】
1. Wash the fresh ginger without any knife wounds, drain the water, and sun-dry it until it is 70% dry. Cut it into 1cm thick slices and immediately soak them in the salt solution for 4 hours.
2. Put the ginger slices and the spice packet into a jar, secure it with bamboo sticks, pour in the saltwater, brown sugar, white wine, and fermented rice wine, cover the jar, and fill it with water along the edge. Let it soak for 6 hours.
3. Pour the Baoning vinegar and white sugar into another pickle jar, stir it as much as possible (it doesn't have to be completely dissolved), and soak the ginger slices from the first jar in it for 6 hours.
