[combining medicine with food] perilla seed ginger - don't eat too much without removing ginger-You Are Foodie

By Caesar
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[combining medicine with food] perilla seed ginger - don't eat too much without removing ginger

Mr. Kong said: it's very wise not to eat too much ginger.Before, when I was confined to the kitchen, ginger was just a seasoning to get rid of the smell, and I didn't like it very much.After studying Chinese medicine for more than a year, I began to like ginger and realized its wonderful functions.It's because many people around me talk about their health problems and tell them that you have to go to bed early and get up early, you have to be indifferent, you have to... They're not listening. But as soon as you say you're going to eat something, you seem to be refreshed immediately. So I'm thinking about how to better use the thinking mode of traditional Chinese medicine in daily life and integrate the medicine and taste into the diet.Perilla and mint are the first herbs I planted in my garden.Ginger and perilla are also a beautiful encounter. Ginger can warm the stomach, stop vomiting, dispel cold, sweat and relieve the surface. Perilla, Xin, Wen. Return to the lung and spleen channels. Sweating, relieving exterior, regulating qi, relieving fish and crab poison.The two complement each other. In addition, vinegar can appetize and relieve greasiness. It also has the effects of convergence, anti-inflammatory and sterilization, balancing the pungency and divergence of ginger and perilla.That day, when I saw fresh and tender ginger, I bought some. Then I went to the small garden to pick a basket of perilla leaves and pickle a jar of Perilla ginger.Perilla ginger, especially suitable for summer. It can save your appetite. Soaking ginger is also very good for your heart. It can warm up and invigorate your heart.We are now more susceptible to cold than the ancients. The ancients would freeze to death due to lack of material. We are air conditioners, cold drinks, cold beer, watermelon, winter skirts... So we need this warm and sunny food to disperse the cold in the body

Main Ingredients

perilla frutescens crispa 150 g
ginger 500g

Auxiliary Ingredients

Step 1 . Wash perilla leaves and set aside to dry.

Step 2 . Wash and peel the ginger, and put it in a clean basket to dry.

Step 3 . Cut the ginger into thin slices.

Step 4 . The sealed jar is disinfected in the disinfection cabinet (or with boiled water), and the ginger cut into thin slices is placed.

Step 5 . Spread a layer of perilla leaves on the ginger slices.

Step 6 . Add a layer of rock sugar and a little salt.

Step 7 . Stack them one by one until the whole bottle is full. Pour in the rice vinegar.

Step 8 . It is sealed and stored. Generally, it can be taken out and eaten after a week to 10 days.

Step 9 . It can be served with porridge or sushi. It feels like Sushi Ginger in Japanese food.

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