'Eat ginger in summer, race ginseng soup'! Eating ginger like this in May will dispel dampness, warm the stomach and perspire, and not suffer in summer

After the beginning of summer, the weather is gradually hot, and cold dishes, watermelon, cold drinks, ice cream, etc. have become the main roles of summer diet. Then these cold and cold foods will make the spleen and stomach suffer from cold, dampness and heat, which will damage the spleen and stomach. At this time, the spleen and stomach are most What is needed is to warm and dehumidify, and do a good job of maintenance, and ginger just has such an effect.

1. Pickled Artichoke

Ingredients: Jerusalem artichoke, green pepper, spicy millet, coriander, ginger, garlic, a small handful of peppercorns, sugar, soy sauce, balsamic vinegar

1. Wash the jaggery first, wash it several times, and clean all the mud in the seam, such as this dark place, and then cut it off directly. After cleaning, control the water first;

2. Then start peeling. If it is not easy to peel, directly break it into small pieces or use a knife. After cleaning all the pieces, slice them. The thickness is moderate. After cutting, put them up first, add two tablespoons of salt, stir well and marinate. 20 minutes;

3. During the marinating time, we just came to prepare other side dishes. I prepared green peppers, hot millet and coriander, which have been cleaned and dried in advance and cut directly.

4. I prefer to eat chili and coriander, so I added some and marinated with Jerusalem artichoke later. If you don’t like it, you can leave it out. Then cut some ginger and garlic, cut them into slices, and cut them with chili and coriander. put together;

5. Finally, boil the pepper water, a small handful of 600 ml of water, the fragrance of the pepper will come out after the fire is boiled, then turn off the heat and let it cool;

6. After the ginger is marinated, some water will come out. When you take it out, you can squeeze the water with your hands a little, and then put it in a clean basin;

7. Then add the side dishes and start seasoning, sugar, soy sauce, balsamic vinegar, and finally pour in the dried pepper water, mix well and taste the taste

You can adjust the ratio according to your own taste. If you want to eat sweet and sour taste, you can add more sugar and vinegar;

8. After mixing, you can put it into the jar. Remember to clean the glass jar in advance, and ensure that there is no water and no oil. First put the Jerusalem artichoke, and then put the seasoning water in. You can cover it after everything is installed. cover;

It can be eaten overnight. It is crisp and tender, especially delicious. The taste is completely different from that of ginger. It has no spicy taste. It tastes sour, sweet and crisp, and the sauce is strong.

2. Ginger paste

Ingredients: 2 catties of Huaijiang, 100 grams of ginger residue, 80 grams of wolfberry, 1000 grams of brown sugar, 160 grams of red dates, 200 grams of honey

1. 2 catties of Huaijiang, this kind of ginger is spicy, it is the best for making sugar paste, clean it first, there is a lot of mud in the seam, be careful when washing, don't scrape the skin, just wash it several times;

2. After washing, we will slice it

Add water and make it into mud. It doesn’t matter how much water you have, as long as you can drive the machine, if you add more, it will take longer to boil the sugar later;

3. After pouring out, filter it again with a fine strainer, and press the residue with a shovel to extract the ginger juice inside;

After all the filtering is done, you can put it aside for later use;

4. Then we will prepare other ingredients to be used later, 100 grams of ginger residue, 80 grams of wolfberry, 1000 grams of brown sugar, 160 grams of red dates, and 200 grams of honey;

5. Add water to the red dates and wolfberry to wash the dust on the surface. The red dates need to be cut and cored. After all processing is done, pour them into the food processor together with the wolfberry, and add 50 grams of ginger juice to make a puree;

6. After pouring it out, we can start to boil the sugar. Except for the honey, we pour all the prepared ingredients into the pot, and also pour in the ginger juice;

7. Then we boil it on medium and low heat. We should observe it at all times while cooking, and stir it with a shovel. It will be ready when it is thickened, and the time will be about forty or fifty minutes;

8. When you push the pot with a shovel, there will be a sense of blockage. At this time, you can turn off the fire. Don't cook it too thick. If it is particularly thick on the fire, then let it cool down. It will be very hard, and it will not be able to be scraped, and the ginger syrup will be boiled;

9. Preheat the oven, preheat the upper and lower heat at 110°C for 10 minutes, put the glass jar with the ginger paste in it for 5 minutes and sterilize it for 5 minutes. Now the ginger paste has cooled to 50°C, add 200 grams of honey and mix It can be done after evening;

10. At this time, take the glass jar out of the oven, and while the jar is still hot, we will put the boiled masse in

Fill it up to eight or nine points full, then quickly tighten the bottle cap, buckle it upside down to remove the air, and store it in the refrigerator after it has completely cooled down.

Our Ginger Ginger Paste is ready! Every morning, scoop a spoonful of water with an oil-free spoon to flush with water, which can not only dispel cold and warm the stomach, improve energy and spirit, but also nourish qi and beauty, and delay aging. Especially for my little friends with cold hands and feet like me, make a cup every day, strong cold and dampness, naked and real.

3. Ginger candy

Ingredients: 50 grams of starch, 300 grams of water, 200 grams of ginger, 150 grams of brown sugar, 50 grams of corn oil, 250 grams of maltose, appropriate amount of cooked cake flour

1. Add 50 grams of starch and 50 grams of water to the bowl, stir well and set aside first;

2. 200 grams of fresh ginger, clean it first, there is a lot of mud in the seam, break it apart and wash it several times, and then slice it;

3. Then we put the sliced ​​ginger into the food processor, add 230 grams of water to make a fine mud;

4. After beating, pour it directly into a non-stick pan, add 150 grams of brown sugar, 50 grams of corn oil, and 250 grams of maltose. The maltose is relatively hard. It will become soft after scalding the bottle with boiling water for a few minutes, and it will be easy to pour out. ;

5. Next, we can start to boil the sugar and cook on medium and low heat;

6. After the maltose and brown sugar in the pot are completely melted, turn off the heat first. Stir the prepared starch water evenly and slowly pour it into the pot. Stir it quickly with a spatula while pouring it to prevent the starch from solidifying into a dough;

7. After stirring evenly, continue to boil the sugar on medium and low heat, and keep stirring, the pot will gradually become thicker and thicker. When lumps appear, switch to low heat and stir fry, and continue to stir fry;

8. At this time, we prepare a bowl of cold water next to it, and use chopsticks to pick up the sugar and put it into the cold water;

9. After the sugar cools down and cools down, knead it with your hands. The sugar made with a tough and tough feeling is relatively soft. If it is hard and cannot be pinched, it will be a hard candy block, as long as it is not soft and collapsed;

10. After turning off the fire, pour the sugar into the non-stick baking pan to shape, shape it with a scraper, and sprinkle a little cooked cake flour on the surface after cooling completely. The cooked cake flour is the fried glutinous rice flour;

11. What I make is hard candy. It is impossible to cut it with a knife. You can just knock it into small pieces with the back of the knife. It feels crunchy and easy to crack, a bit like the maltose I ate when I was a child.

Our ginger candy cubes are ready, we can't wait to taste a piece, it is sweet but not greasy. When the candy cubes melt in the mouth, the sweetness is very mellow, and there is a little spicy ginger, which warms the body and stomach. Compared with soft candy, I prefer hard candy, and it is easier to store. Just put it in a clean bottle. The temperature here in my house does not need to be stored in the refrigerator. When the temperature is relatively high, it can be stored in the refrigerator. sure!