Soaking ginger in mature vinegar can certainly lose weight. Ginger soaked in mature vinegar is a good health care product. At first, ginger can eliminate the moisture in the body, which has the effect of drying dampness and strengthening the spleen, while vinegar can harden blood vessels. Vinegar and ginger are healthy together. The taste of vinegar is sour, and the acidity can converge, while ginger is loose.
The two are just neutralized when they are collected and scattered. Ginger soaked in vinegar can be eaten when it is cold, which is simpler than cold. So it would be better for everyone to eat more ginger on a hot day. If all the cold air in the bar is forced in on a hot day, the winter will be better. Won't feel cold.
Extended data:
Mature vinegar is one of the traditional condiments invented by China. It has been produced and eaten in China for more than 3000 years.
Vinegar is stored for a long time after it matures. Dark brown, clear liquid, mellow vinegar taste, less precipitation, long storage time, not easy to deteriorate and so on. Shanxi mature vinegar is one of the four famous vinegars in China. Sorghum is the main material.
First, a large amount of distiller's yeast was added, then fermented with low-temperature alcohol, then mixed with rice bran and fermented with acetic acid. Half of the fermented grains were fumigated, the other half were drenched with vinegar, and then the fermented grains were soaked in the obtained vinegar solution to obtain new vinegar.
New vinegar is made by long-term aging and concentration in summer and ice fishing in winter. The mature vinegar produced in Qingxu County won the first prize of Panama World Expo in 1924.
References:
Vinegar-Baidu Encyclopedia