Every winter is a difficult season for many people, from the coldness in their bones. In addition, people with cold feet, cold hands and fear of cold feel worse in winter. But there is a saying in the countryside that "eating ginger in winter is not afraid of wind and frost". Can you really change your fear of cold?

Ginger is the most common seasoning in cooking, which is used to remove the fishy smell. But it can also appear in the prescriptions of traditional Chinese medicine. Ginger is hot and has a divergent effect. This is why some people who feel cold will drink hot ginger soup and sweat. The divergent effect of ginger is far more direct than that of onion and garlic, and it lasts for a long time.

Moreover, in the cold winter, people's yang is insufficient, and they are easily attacked by the cold, and some symptoms of physical discomfort appear. At this time, it is necessary to expel the cold from the body in order to restore the body to normal. You can play ginger soup at this time, and you will feel very comfortable after drinking ginger soup. Moreover, some Chinese doctors believe that the treatment of winter diseases in summer is also to use the divergent effect of ginger to reduce the cold in the body in summer and achieve the purpose of improving physical fitness.

Personally, I think it is better to eat ginger without skin. It is said that the skin of ginger is cold, which will affect the heat dissipation of ginger. And for ginger, it is not recommended to eat too often and too much, which is easy to get angry. These are my views on this issue. If you have any questions, please ask Han Hai.

Whether in the south or the north in winter, the weather is very cold and it is easy to catch a cold. Moreover, ginger is cold, so many rural elderly people say that eating ginger in winter is not afraid of wind and frost.

Of course, eating ginger here does not mean that you can eat ginger directly. Ginger is not only unpalatable, but also useless. The correct method is dietotherapy, and ginger tea is boiled directly, which not only makes use of absorption, but also tastes good and can be drunk daily.

Nowadays, many rural elderly people don't drink tea at ordinary times, but will cook ginger tea in winter, so they don't need to drink too much. After all, this ginger tea has a very strong ability to drive away the cold. Drinking too much is easy to get angry, which is counterproductive.

Many times farmers go out to work in winter and drink ginger tea before going, just to drive away the cold, so that after a day's work, they are not afraid of the cold even if it snows outside.

Therefore, the rural statement is very reasonable. To be healthy in winter, you need to drink some ginger tea. Not too much trouble. Just boil the ginger directly. If you want to taste good, add some brown sugar, it will be better.

I don't know if I will drink ginger tea in winter and how to drive away the cold. Let's talk about it

Eating ginger doesn't mean letting you eat ginger directly. Ginger is not only unpalatable, but also useless. The correct method is dietotherapy, and ginger tea is boiled directly, which not only makes use of absorption, but also tastes good and can be drunk daily.

The divergent effect of ginger is far more direct than that of onion and garlic, and it lasts for a long time. Nowadays, many rural elderly people don't drink tea at ordinary times, but will cook ginger tea in winter, so they don't need to drink too much. After all, this ginger tea has a very strong ability to drive away the cold. Drinking too much is easy to get angry, which is counterproductive. However, as long as you pay attention to the dosage, moderate drinking is good for your health. Especially in the cold winter.

Many agricultural proverbs in real life are the summary of the long-term experience of working people in their daily lives, and there must be some truth.

Ginger is an essential vegetable in our kitchen every day and can also be used as medicine. The effects are sweating and relieving exterior syndrome, warming and stopping vomiting, warming lung and relieving cough. Used for nasal congestion, headache, cough and excessive phlegm caused by wind-cold common cold, and also used for vomiting caused by stomach cold. In addition, ginger can detoxify Pinellia ternata, Rhizoma Arisaematis and fish and crabs. In addition, ginger can be cooked with brown sugar to treat wind-cold cold or stomach pain.

Because of the cold weather in winter, people are prone to catch a cold, and ginger can sweat, keep out the cold and increase blood circulation, so farmers have the saying that eating ginger in winter is not afraid of frost.

It doesn't make sense to experience it.

Individuals are extremely afraid of cold, not only in winter, but also in air-conditioned rooms when they go to work in summer. When people go out in spring and wear short sleeves, I must be coat+short sleeves/long sleeves. I don't usually feel hot. Only when you enter the mall or stay in the sun will you take off your coat.

Because my hands and feet are easy to get cold in early summer, I have tried many ways to clear away heat and promote blood circulation, such as soaking my feet, such as eating ginger, and the effect is not much, except that year.

That year, I came to recuperate, eating radish in winter and ginger in summer, and soaking my feet in summer. I persisted for more than a whole year, and when the next winter came, my body was not so afraid of the cold.

Treating winter diseases in summer, eating ginger in winter, not afraid of wind and frost, has no effect It is best to insist on conditioning.

Eat ginger early in the morning, but people with a hot stomach can't eat ginger at night. It doesn't necessarily mean that they can't eat ginger at night, which varies from person to person.

That makes sense. The weather is warm

Ginger: "eat ginger early and make up soup;" Eating ginger in the afternoon will make you sick; Eat ginger in the evening and see the king of hell. "Eat ginger early and make up soup: eat ginger in the morning, and the health care effect is the best." The reason is that Jiang is the best Yang to promote Yang. Morning is the time when qi and blood flow into Yangming stomach meridian. Eating ginger at this time just produces stomach gas and promotes digestion. Moreover, ginger is pungent and warm, which can speed up blood flow and have a refreshing effect. How to eat? It is best to prepare a plate of ginger for breakfast and eat it with millet porridge. The soaked ginger tastes crisp and tender, with a little sour, spicy and sweet taste at the entrance, and the fragrance of porridge. It is ingeniously blended together, simple and refreshing, and delicate in taste, but it is the best in the world. This is the most nourishing diet, and the effect is far better than tonic soup. Eating ginger in the afternoon will lead to consumption: many people know that it is not advisable to eat ginger at night. In fact, ginger should not be eaten not only at night, but also after noon. Don't eat ginger after noon, or you will easily hurt your lungs. China people keep healthy and pay special attention to adapting to the weather. The yang in nature reaches its peak at noon. Prosperity will decline, Yin Qi will start to rise in the afternoon, and Yang Qi will start to converge. Ginger gives birth to yang, so it is naturally inappropriate to eat it in the afternoon. At noon, the blood in the heart meridian is the most abundant. Eating ginger at this time is tantamount to adding fuel to the fire for angry people. The heart will burn brighter. The city gate caught fire, which affected the fish in the pool. Our lungs are the fish in this pond. If the heart fire is too strong and the lungs are injured, there will be various symptoms such as cough, asthma and phlegm heat. Eating ginger in the afternoon will make you sick. People with yin deficiency and fire flourishing constitution should remember. Eat ginger in the evening, and see the dead: eat ginger early and make up the soup. Eating ginger in the afternoon will make you sick. Eat ginger to death at night. Recently, a similar folk proverb circulated on the Internet, saying, "Eating ginger in the morning is equal to tonic soup, and eating ginger in the evening is equal to eating arsenic. "Many people are scared after hearing the word' arsenic' and ask why. After reading some articles on the Internet, the truth is correct. Unfortunately, I only know one, but I don't know the other, and I can't explain why "it's like eating arsenic". Some people simply change this proverb to eat ginger at night, which is harmful to health. Why can't I eat ginger at night? Ginger is the soul of the sun. At night, the human body should nourish yin and suppress yang. Eating ginger is counterproductive and goes against the sky. Eating ginger at this time has several disadvantages: first, it makes people excited and can't sleep well. Second, stimulate nerves and affect heart function. Third, internal fire stagnation consumes lung yin and hurts kidney water. This alone is not enough to show that eating ginger late is as harmful as arsenic. The key reason is that people usually drink at night, and if they drink with ginger, it will be very harmful! Eat ginger and wine together, and your heart will rot for a hundred days Ginger wine is a very spicy thing. Ginger enters meridians with wine, and wine enters viscera with ginger. Drinking ginger at night is equivalent to eating chronic poison. In the civil construction case, there is a story of ginger wine rotting the lungs for a hundred days. In fact, eating ginger with wine is not only harmful to the lungs. Over time, the internal organs will be injured. After all, alcohol still harms people. It is better to give up drinking and exercise than to smell ginger. Ginger soaking materials: some fresh ginger, cold boiled water 1000ml, 40g salt and 50ml high-alcohol liquor. Practice: 1. Clean the sealable container to ensure that there are no oil stars. 2. Pour in cold boiled water and salt and fully melt. 3. Peel and wash ginger, dry the surface moisture and put it in salt water. 4. Add garlic cloves, red peppers and white wine, then seal the container and take it out after one week. Tip: ● Only tender ginger can be used for soaking ginger, not old ginger. Peeling can make ginger taste better. If you want to have a better effect, you can cut a few more knives on ginger. ● Oil stains are the enemy of kimchi. Except containers, including chopsticks and other tools that you will use in the future, you must ensure that there are no oil stains, otherwise the whole can of kimchi will go bad. ● High liquor can not only make the soaked ginger taste better, but also reduce the possibility of deterioration of kimchi water. You can use Erguotou in Beijing. ● Sealing is a key detail. If you use a pickle jar, you must remember that there should always be water in the jar at the mouth of the jar. If you use a bottle with a rotating mouth, you'd better put a piece of plastic wrap bigger than the lid in it. This plastic wrap can not only strengthen the sealing performance of the cover, but also prevent the inside of the cover from being corroded and rusted. ● The sour taste of pickled ginger is produced by natural fermentation. Do not add white vinegar unless you are in a hurry to eat. The taste made in that way is far from being directly fermented. So are other pickles. In another way, I prefer a. 250g tender ginger B. 340g white vinegar 100g white sugar 10g salt to scrape slices A. The thinner the better, pour in boiling water, soak for 2 minutes and drain. Put it in a clean bottle. Put B into non-aluminum pot and heat until sugar and salt are dissolved. Pour into the ginger bottle, let the ginger dip in vinegar, cover it, cool it and put it in the refrigerator for 24 hours. Here's a brief introduction to the production method of Sichuan kimchi: Tools: Special kimchi jars made of pottery, unglazed ones are called earthen jars, and glazed ones look better. The jar mouth protrudes, and there is a circle of concave trays (that is, water tanks, which can hold water) around the jar mouth. The buckle bowl can seal the jar mouth, which can accelerate the fermentation of kimchi and produce a lot of lactic acid in the absence of oxygen. When making kimchi, fill the tray next to it with water and seal the jar to prevent air from entering. If there is no pickle jar, other containers can be used instead, but the container mouth should be large, tightly sealed and airtight. When I was a child, I went to buy pickle jars with my mother. She always looks carefully at the outside of the jar for sand holes and cracks, which is related to whether pickles will go bad. A kind of glass jar is popular now. This jar is beautiful, and plates of various colors can be seen from the outside. This is also a means to attract customers' attention in restaurants. Sichuan pickles are usually divided into two kinds. Different types, different uses and different practices. One is diving kimchi. The reason for diving in kimchi is that this dish is soaked in a jar and quickly taken out to eat. It can be a specialty. Usually the assorted pickles in Sichuan restaurant and the side dishes on the table before meals are this kind. Materials: Cucumber vegetables or hard roots, stems, leaves and fruits are usually used. , and cut into long strips. Meat dishes are generally pig ears, chicken feet and pig viscera. Practice: Boil the clean water, add salt (about 50-60g per 1 kg of water), and after the salt is completely dissolved, put some ingredients into the pickle jar (the salt water should cover 3/5 of the jar). After the salt water is completely cooled, add the vegetable pieces. Use special chopsticks to eat kimchi. Never bring oil to avoid oil and raw water from entering the jar, or it will grow flowers (white mold will grow on the water surface). The water tank at the altar mouth should be kept clean, and water should be added frequently. How to eat: lettuce, radish and other vegetables only need to be soaked for eight to twelve hours, so that the soaked vegetables are crisp and raw, with a little salty taste, which is very refreshing. If you like spicy food, you can pour some Chili oil and mix some monosodium glutamate, which is a rare delicacy. The other one is for seasoning. Many famous dishes in Sichuan cuisine are made from this pickle. If you want to make a special dish, this kind of pickles can be soaked for a few days longer than diving pickles, almost a week to ten days, and generally a little more sour than diving pickles. The other is to soak in the jar for a long time and only take it out as seasoning when cooking. Ingredients: Chili, green vegetables, white radish, cowpea and ginger. Practice: 1. Wash and dry the vegetables to be soaked. 2. Boil the clean water and add a proper amount of salt (about 80g salt per kloc-0/kg water) for later use. 3. Pot water: Use the "mother water" of the previous pickle jar, or ask some friends who already have a pickle jar at home. Put it in fresh jar water, it will taste better and contain a lot of lactic acid bacteria. If you can't find it, you have to remake it yourself. Pour the cooled clean water into the mother water. 4. Add seasoning, pepper, fennel, white wine and jar water to make it. 5. Marinate the prepared vegetables in the jar. Vegetables should occupy as little space as possible, the liquid level should be close to the altar mouth, and it is advisable to submerge vegetables with salt water. Pour cold water into the sink around the altar mouth, button the bowl and put it in the shade. 6. Put the kimchi in a cool place, and keep water at the jar mouth to ensure that no air and bacteria enter the jar. If you find flowers in the altar, add a little white wine. How to eat: 1. In Sichuan cuisine, pickled peppers and ginger are used as seasonings for all dishes with fishy smell. Kimchi is not authentic, and Sichuan food is definitely not authentic. 2. soak radish: choose radish, it will become fat after soaking. You can use three. Stewed duck with four sour radishes, very delicious. 3. Sauerkraut: Sauerkraut is usually added when cooking fish, and fish with sauerkraut can also be spicy or not, depending on the taste. Sauerkraut can also be made into sauerkraut vermicelli soup, or washed with sauerkraut, shredded, mixed with red pepper and a little monosodium glutamate, which is also a very delicious Chinese breakfast side dish. 4. Soak cowpea: Fried minced meat is an ordinary but delicious side dish. Remarks: if the prepared kimchi is not suitable for eating, you can make some adjustments: if it is not crisp, you can add some wine; If it is too sour, you can add some salt; Mildew and bad taste are caused by high temperature in the cylinder or unclean tools. At this time, remove the mold, add salt and a small amount of white wine, and move to a cool place. Expose to the sun 10 minutes every day, and the mildew will disappear naturally in about 3 ~ 5 days. If the kimchi is found to be soft, rotten and smelly, it means that the kimchi has deteriorated and cannot be eaten, and the vegetable brine can no longer be used. Experience: 1 Add some brown sugar when making brine at the beginning, and cook with Sichuan Dahongpao pepper and salt water. Brown sugar can sterilize and produce acid. Pepper can taste hemp. When soaking for the first time, it is best to soak some philanderer, because it can make a beautiful red color, and then soak some celery (celery can produce a special fragrance). Red and green are very beautiful!

The wonderful use of ginger for invigorating spleen and promoting digestion. Peel the ginger and leave the skin. Learn more: "Three slices of ginger in the morning are better than ginseng chicken soup." Ginger can promote vasodilation, accelerate blood circulation, open pores of the body, take away excess heat, and bring out germs and cold in the body. Adding some ginger when cooking can not only make the food more delicious, but also stimulate appetite and strengthen the spleen to stimulate appetite. Come and have a look with me. As the saying goes, "rice is not fragrant, eat ginger." When the food is not fragrant or the appetite drops, eating a few slices of ginger or putting a little tender ginger in the dish can improve the appetite and increase the appetite. People will get hot after eating ginger. This is because it can dilate blood vessels, accelerate blood circulation and promote pore opening. This will not only take away the extra tropical zone, but also bring out the germs and cold in the body. When the body eats cold food, gets wet in the rain or stays in an air-conditioned room for a long time, eating ginger can eliminate all kinds of discomfort caused by cold weight in time. First, "three slices of ginger in the morning is better than drinking ginseng chicken soup." Ginger is the fresh rhizome of ginger, a perennial herb of Zingiberaceae. Its nature is warm and pungent, and it belongs to lung, stomach and spleen meridians. It has the functions of sweating, relieving exterior syndrome, warming middle warmer, dispelling cold, warming lung, resolving phlegm, reducing adverse reactions, stopping vomiting, and removing toxic substances. This product is often used to treat asthma and cough caused by wind-cold common cold, abdominal pain due to internal cold, vomiting and diarrhea, lung cold and phlegm heat, and can also relieve food poisoning of fish, crabs, birds and animals. Western medicine also affirmed the efficacy of ginger: ginger contains volatile oil, the main components are gingerol, gingerol, gingerol and other spicy components. Modern pharmacological experiments show that ginger has antipyretic, anti-inflammatory, sedative and analgesic effects. It has a significant inhibitory effect on Staphylococcus aureus, Shigella dysenteriae, Typhoid Bacillus, Vibrio cholerae, Salmonella and Pseudomonas aeruginosa. Oral ginger soup can promote the secretion of gastric acid and gastric juice and protect gastric mucosa from damage. Clinical medication also shows that the use of ginger to treat chronic gastritis does have a good effect. It should be noted that ginger is pungent and warm, which is suitable for patients with spleen and stomach deficiency and exogenous cold and diarrhea, but not for those with yin deficiency and internal heat, spontaneous sweating due to exterior deficiency and excess heat. As the saying goes, "Three slices of ginger in the morning is better than ginseng chicken soup". Ginger is hot and spicy, so it is not suitable for dinner. It is best to eat in the morning, Chinese food. Second, "it is cool to keep the ginger skin, but it is hot to remove the ginger skin." According to syndrome differentiation, Chinese medicine believes that ginger is pungent and warm, which has the effects of strengthening stomach, stopping vomiting and detoxifying, while ginger skin is pungent and cool, which has the effect of promoting blood circulation and reducing swelling. Therefore, there is a saying that "the ginger skin is cool and the ginger skin is hot". As a dish, it is best not to let the skin get angry. Under normal circumstances, it is best not to remove the skin of ginger when adding it to dishes, so as to keep the balance of medicinal properties of ginger and give full play to the overall efficacy of ginger. Only in some special cases, it is suggested to remove the ginger skin, such as those with deficiency of spleen and stomach, or when eating cold dishes such as bitter gourd, crab and mung bean sprouts. As a traditional Chinese medicine, ginger bark is dialectical and different. To treat a disease with ginger, whether to remove the ginger skin or not depends on syndrome differentiation and treatment, which varies from person to person. For example, drinking ginger and brown sugar water can alleviate the cold. At this time, it is best to peel the ginger. Ginger bark can not give full play to the pungent and warm effect of ginger, and has antiperspirant effect, which is contrary to treating sweating due to wind-cold. Ginger is used to treat vomiting and stomachache caused by deficiency and cold of spleen and stomach, and the skin of ginger should also be removed.

Tips for strengthening the spleen and strengthening the body: the soil corresponds to the spleen, and overeating hurts the spleen. If there are symptoms such as abdominal distension, diarrhea, burnout, shortness of breath, relaxation of ligament muscles, and edema all over the body, it is necessary to replenish the spleen. The strongest time of spleen: 9 ~11; The weakest time of spleen: 19 ~ 23 hours; Key words of invigorating spleen: the weak who strengthen the spleen can advance the lunch time to 1 1, when the temper is the strongest and the digestion of food and the absorption of nutrition are the most effective; After meals 1 hour 1 sweet fruit can strengthen the spleen. The method of strengthening the spleen at home-abdominal scraping: abdominal scraping can help the overactive stomach to return to normal and balance the viscera and yin and yang. Dietotherapy is only for daily conditioning, and we can't rely too much on "supplementing shape with shape", which is also commonly known as "supplementing viscera with viscera". China's ancient dietotherapy theory, which is still influential, is one of the viewpoints that the internal organs of animals and plants are used to treat diseases of corresponding organs of human body. In particular, the "viscera deficiency" often mentioned in Chinese medicine regulates the weakness of human organs by eating animal viscera. However, this does not mean that you have to make up for whatever you eat. Don't take it out of context, or you will go into a great misunderstanding of dietotherapy. Dietotherapy is only a daily auxiliary conditioning, so don't rely too much on it; If you feel unwell, please see a doctor as soon as possible.

Do you dare to eat ginger again? People will get hot after eating ginger. This is because it can dilate blood vessels, speed up blood circulation and promote the opening of body pores. This will not only take away the extra tropical zone, but also bring out the germs and cold in the body. Ginger keeps us from having oral ulcers-rinse your mouth with hot ginger tea two or three times a day. Generally, the ulcer surface can converge after six to nine times. ◆◆◆◆ 02. Ginger makes our periodontitis swelling subside-first, rinse your mouth with hot Jiang Shui instead of tea, once in the morning and once in the evening. If you have a sore throat, you can use hot Jiang Shui with a little salt instead of tea, two or three times a day. ◆◆◆◆ 03. Ginger has caused our migraine-when migraine attacks, you can soak your hands in hot ginger water for about fifteen minutes, and the pain will be relieved or disappeared. ◆◆◆◆ 04. Ginger makes us wake up as drunk as a fiddler-using hot Jiang Shui and proper honey can reduce or eliminate the discomfort of drunkenness. ◆◆◆◆ 05, ginger actually makes dandruff disappear-first scrub your hair with ginger, then wash your hair with hot Jiang Shui, which can effectively prevent dandruff; If used for a long time, it has a certain effect on baldness. ◆◆◆◆ 06, the pain brought by ginger to our waist and shoulders has actually disappeared-first add a proper amount of salt and vinegar to the hot ginger water, then wring it out with a towel and apply it to the affected area several times, which can greatly relieve the pain. ◆◆◆◆ 07, children who are harmed by ginger are free from pinworm disease-wash around the anus with hot Jiang Shui before going to bed every day, and then drink one or two cups of hot Jiang Shui. It will be cured in about ten days. ◆◆◆◆ 08, the foot odor caused by my husband's ginger is gone-soak your feet with hot Jiang Shui, and add some salt and vinegar when soaking. Soak 15 minutes or so, dry it and add some talcum powder, and the smell will disappear. ◆◆◆ 09. When the hypertension of the elderly with ginger injury is stable-when the blood pressure rises, you can soak your feet in boiling ginger water 15 minutes or so. Reflexivity leads to vasodilation, which lowers blood pressure. ◆◆◆ ◆10. Cure the cold and headache caused by ginger-soak your feet with hot Jiang Shui, and it is advisable to soak your ankles. You can add some salt and vinegar until your feet turn red. This method is effective in treating colds, headaches and coughs. ◆◆◆◆11,the urticaria caused by ginger has actually been cured-ginger and cassia twig porridge: ginger 10 tablets, cassia twig (broken) 3g, japonica rice 50g, brown sugar 30g, porridge 1-2 times a day. ◆◆◆ ◆12, the sore throat caused by ginger is no longer painful-add a little salt to the hot ginger water to make tea. ◆◆◆ ◆13, ginger no longer hurts our joints-eating a few slices of ginger or boiled ginger and jujube water three times a day after getting up every morning can obviously relieve joint pain. ◆◆◆ ◆14, ginger hurts her menstrual pain-add 2 ~ 3 hawthorn in ginger and brown sugar water, 2 ~ 3 times a day. ◆◆◆ ◆15, the hands and feet damaged by ginger are no longer frostbitten this winter-you can cook your hands and feet with ginger. ◆◆◆◆16, we don't have prickly heat because of ginger. -The prickly heat will disappear soon, both adults and children have it. ◆◆◆ ◆17, ginger no longer hurts hair-often wash your hair with warm Jiang Shui, and the effect is good. Just try it. ◆◆◆ ◆18, ginger makes our body odor disappear-rubbing with ginger slices several times a day can obviously reduce body odor.

Eating ginger in winter can drive away the cold. There is a saying that eating ginger in the morning is not as good as eating ginseng chicken soup, and eating ginger at night is equal to eating arsenic. Cut a few slices of ginger and brown sugar to make tea in winter, which is good for your health. Jiang Ye is a good condiment, and all kinds of dishes will be more delicious with ginger.

Ginger contains gingerol, which promotes blood circulation and warms the whole body. Its volatile oil can stimulate appetite and strengthen digestive function. Mainly used for exogenous cold and stomach strengthening, so it makes sense to eat ginger and brown sugar porridge in winter to drive away cold and warm up.