Besides cutting into four sections, ginger can also be used to cook many other dishes, such as shredded ginger, diced ginger chicken, fried ginger bacon and so on. In addition, ginger can also be used for soup and seasoning. Be careful not to eat too much ginger, because ginger is a spicy and irritating food, and eating too much will have a certain impact on the body.
The related knowledge of ginger is as follows:
1. Ginger is a perennial herb of Zingiberaceae, with yellow-green flowers and spicy roots. Its plant height is 0.5- 1 m, and its rhizome is stout, multi-branched, fragrant and spicy. Ginger is widely planted in central, southeast and southwest China, as well as Xianfeng, Tongshan, Yangxin, Sun Yicheng, Xianning and Daye.
2. It is also widely planted in tropical Asia. Roots are used as medicine, and fresh or dried products can be used as cooking ingredients or made into pickles and sugar ginger. Aromatic oil can be extracted from stems, leaves and rhizomes, and can be used in food, beverage and cosmetics. Growing environment: Ginger needs a sunny and dry environment and likes loose and well-drained soil.
3. Sowing date: Sow in March and April when the temperature is stable above 65438 06℃ in spring. Fertilization: Before sowing ginger, dig deep into the soil and apply decomposed organic fertilizer. Sowing: plant ginger at a certain distance on the sorted land, then cover the soil and water it.
4. Refrigeration: After washing ginger, put it in the refrigerator and keep it for several weeks. Drying: Slice or dice ginger and put it in a dryer for drying, which can be preserved for a long time. Soaking in water: Slice or dice ginger, soak in warm water, and keep it for several days. Pickling: Slice or dice ginger, add salt, sugar, vinegar and other seasonings to marinate, which can be preserved for several weeks.
5. Maintenance: During the growth of ginger, keep the soil moist and avoid excessive watering to avoid root rot. Harvest: When the ginger grows big enough, it can be harvested, usually before frost.