1, regulating spleen and stomach
Deficiency of cold in the spleen and stomach is considered as invasion of cold pathogen into the spleen and stomach, or deficiency of spleen yang, which can cause abdominal chills and pains, cold and warm stomach, accompanied by vomiting, diarrhea and other symptoms.
Dried ginger is pungent and hot, and enters spleen, stomach, kidney, heart and lung meridians. It can be used alone, or combined with drugs such as Codonopsis pilosula and Atractylodes macrocephala for regulating spleen and stomach, warming stomach and preserving health.
2. Relieve aging
Dried ginger contains gingerol and vitamin C, both of which are strong antioxidants, which can scavenge free radicals in the body and help to alleviate aging.
3. Drive away cold
Dried ginger contains a lot of spicy ingredients, such as gingerol and gingerol, which can promote the body to produce a lot of heat. At the same time, dried ginger is a kind of hot food, which has a good effect on dispelling cold in the body, promoting the discharge of cold, and has a good therapeutic effect on wind-cold colds.
4. Prevention and treatment of gastroenteritis
Acute and chronic gastroenteritis is mostly caused by deficiency and cold of spleen and stomach, and a few are caused by fungal infection in food. Dried ginger contains bactericidal ingredients, and also has the function of dispelling cold and keeping warm. And dried ginger belongs to the spleen and stomach, which can prevent and treat gastroenteritis.
5. condiments
Like ginger, dried ginger can also be used as a seasoning for food. Dried ginger contains volatile vegetable oil such as gingene, which also has the function of enhancing fragrance and freshness. It is suitable for frying with fishy meat, which can eliminate or reduce the fishy smell of meat food and enhance the flavor of food.
6, sweat cooling
Soaking shredded ginger in water is a good medicine for treating cold and fever. Stimulating the whole body blood vessels mainly by stimulating the components contained in dried ginger can accelerate blood circulation, relax capillaries, open pores, promote perspiration and cool down, which is more suitable for treating wind-cold colds.
7, dried ginger taboo
1. Dried ginger is a hot food, so it is not suitable for people who are hot or get angry.
2. Dried ginger can treat wind-cold colds, but it has the opposite effect on wind-heat colds, which will promote wind-heat colds. You need to determine the type of cold when using it.
Dried ginger is made of ginger. Dried ginger has all the functions of ginger and can be used instead of dried ginger when necessary.
8. How to eat dried ginger
(1) Ginger Mutton Soup
Efficacy: Warming the interior to dispel cold and tonify deficiency. Suitable for cold limbs, soreness of waist and knees, long urination or edema of lower limbs caused by spleen and kidney yang deficiency; Large emissions; Symptoms such as cold abdomen in the late menstrual period.
Ingredients: mutton (thin) 1 50g, dried ginger 30g, salt 1 g, onion 3g, pepper1g.
Practice: Cut the mutton into pieces, stew with dried ginger until the meat is rotten, and add salt, chopped green onion and pepper noodles.
(2) Dried Ginger Chenpi Tea
Ingredients: 3g of dried ginger, 5g of dried tangerine peel, 1 scented tea bag, 250ml of water.
Exercise:
1. Add water to the pot to boil, then add dried ginger and dried tangerine peel, cook for about 5 minutes, and filter off the tea residue.
2. Put the scented tea bag into the cup, pour it into the just-cooked medicinal juice, and let it stand for 3 minutes before drinking.
(3) Ginger Mutton Soup with Inner Gold
Efficacy: Warming the middle warmer to dispel cold, strengthening the spleen and stopping diarrhea. Used for chronic enteritis and chronic gastritis due to deficiency and cold of spleen and stomach. Symptoms are abdominal cold pain, bowel sounds and diarrhea, diarrhea with loose stools several times a day, fatigue and loss of appetite.
Ingredients: 250g mutton, 0/5g dried ginger/kloc-,0/2g endothelium corneum gigeriae galli/kloc-,and 5 red dates.
Practice: wash the mutton and cut into pieces, and put it in a hot pot to fry the blood; Wash (remove the core) dried ginger, endothelium corneum Gigeriae Galli and red dates, put them in a casserole with mutton, add appropriate amount of water, boil them with strong fire, and then cook them with slow fire for 2 hours to taste.