Adding ginger to vinegar has the effect of losing weight for women, and can discharge excess oil from the body. It has the effect of nourishing the stomach. Ginger is a kind of warm food, which can remove excess cold in the body. It can improve the body's constitution and yang, and reduce the chance of illness. It has the functions of lowering blood pressure, promoting blood circulation and softening blood vessels.

Raw materials: fresh ginger, white rice vinegar and white sugar.

Practice steps:

Step 1: 900g of fresh ginger, 2kg of white rice vinegar and 0/00g of white sugar.

The second step is to wash the fresh ginger.

Step three, dry.

Step 4, slice and can, and the can should be water-free and oil-free.

Step five, add two spoonfuls of sugar.

Step 6: Pour in white vinegar.

Step 7, soak ginger in vinegar, and you can eat it in two or three days.

Ginger is not only a food, but also a Chinese herbal medicine. Ginger has a strong spicy taste. When cooking, you can remove the fishy smell and increase the fragrance to increase your appetite. It is an indispensable ingredient in the kitchen. Ginger, as a medicinal material, has the functions of sterilization and analgesia, warming stomach and stopping vomiting, sweating and cooling, dispelling cold and sweating, preventing colds and promoting blood circulation. When we were young, we threw away all the ginger in our dishes. My parents always said that "eating radish in winter and eating ginger in summer doesn't need a doctor to open it", which shows the benefits of ginger to the human body. Having said so much about the benefits of eating ginger, let's take a look at how Jiang Shui is made with vinegar.

Step 1: Buy fresh ginger, wash it and drain it. Prepare a glass bottle with a lid, clean it and drain it for later use.

Step 2: Slice the dried ginger into thin slices, put it in a glass bottle, and pour in proper amount of aged vinegar, which will submerge the ginger slices, and the exposed ginger slices will easily deteriorate.

Step 3: seal the glass bottle and put it in the refrigerator for about a week before eating.

Tip: Friends who don't like too spicy can add a proper amount of rock sugar to the glass bottle, or use young ginger instead of old ginger, so that the spicy taste of ginger is not so heavy. Although vinegar soaked ginger has many benefits, it should not be eaten more, nor can it be eaten on an empty stomach. Can be paired with a variety of porridge or pasta, two or three tablets a day, eating too much is easy to get angry.

Difficulty: pier cutting (primary)

Time: 1 hour or more

List of ingredients

A piece of ginger, a bottle of rice vinegar or aged vinegar.

Cooking steps

1. Slice the ginger, then put the sliced ginger into a jar and pour in rice vinegar or aged vinegar.

2, vinegar is full, not ginger.

3. Take a small piece of plastic wrap and fold it into small pieces.

4. Wrap the bottle mouth with folded plastic wrap.

5. Cover tightly and seal. You can eat it after a week in the refrigerator.

Ginger is pungent, slightly warm and belongs to hot food. Chinese medicine pays attention to eating radish in winter and ginger in summer. Ginger has the functions of excitement, sweating, coolness and refreshing in hot season, which can relieve fatigue, anorexia, abdominal distension and other symptoms, and is effective for spleen and stomach weakness, abdominal distension, indigestion, burping and so on. Soaking ginger with vinegar is our common practice, because the soaked ginger is crisp, spicy and sweet, which is widely loved by everyone. Let's talk about its practice first.

1. Wash and dry the purchased ginger (preferably fresh and tender ginger with less fiber), and evenly cut into ginger slices with a thickness of about 3 mm for later use.

2. Wash the glass bottle, rinse it with hot water and dry it, or dry the water with a clean rag.

3. Put the ginger slices in a bottle, put a little rock sugar on it, and finally fill it with aged vinegar and seal it in the refrigerator or shade for 7- 10 days.

1. Cut10g of ginger into thin slices and put it in a jar.

2. Pour 50g of brown sugar and 50ml of vinegar, seal and let stand, and soak for one day.

It's simple. Wash the ginger, don't scrape the skin, drain the water, pour the vinegar for later use, and cover the ginger with some salt and pepper vinegar. It can be used after 2 days, and it will be sour after a long time.