Young shoots are considered by the Japanese as 'Asian ginseng' and are abundant in our country, helping to improve sleep and prolong life.

Ginger buds are known as 'Asian ginseng'

In Japan, there is a food that is likened to "Asian ginseng", which is loved by many people, Myoga buds - buds of ginger plants. In our country, ginger buds are abundant in the Northwest mountains. The Mong people also call it 'Chi Cong'. This is a medicinal herb and also a vegetable that people use to make many dishes, with good health treatment effects.

Ginger shoots in our country are cheap.

Research shows that this vegetable has high nutritional content such as vitamin C, fiber, calcium, potassium. In oriental medicine, they are used as a food that has good effects in supporting insomnia, irregular menstruation and reducing blood pressure.

Ginger buds also contain natural anti-inflammatory substances and antioxidants, which can inhibit inflammatory reactions and reduce discomfort caused by inflammation.... This vegetable can be used to make many dishes. Below you can refer to some simple, delicious and unique dishes made with ginger buds.

Delicious dishes with ginger shoots

* Stir-fried meat with ginger buds

Ingredients: Ginger shoots, lean meat or sausage, green bell pepper, garlic, salt, light soy sauce.

Making:

Step 1: Wash the ginger shoots and remove the old outer skin. Then, cut the ginger shoots into thin slices. Wash the green bell peppers, remove the seeds and cut them into bite-sized pieces. Boil the meat or sausages and cut them into slices.

Step 2: Add oil to the pan, sauté garlic, a little ginger, then add ginger shoots and bell peppers and stir-fry over high heat. Season with salt, MSG, light soy sauce and stir-fry until soft and ready to enjoy.

To make the dish more appealing, people should choose soft young ginger shoots because they will be crispier and more fragrant. The meat should be cooked before stir-frying with the ginger shoots.

* Ginger buds soaked in vinegar

Ingredients for pickled ginger buds:

+ 450ml good rice vinegar

+ 200 gr ginger shoots

+ 50 ml water

+ Sugar, salt

Making:

- Wash the ginger shoots and soak them in thick rice water overnight. Then wash them again and let them dry. Next, put water in a pot and boil vigorously to blanch the ginger shoots. Pour them out, sprinkle salt on them, shake well and let them sit for about 1 hour to drain the water from the ginger.

+ Clean sterilized glass jar, let it dry, then arrange the ginger buds in it. Mix vinegar, sugar, add a few grains of salt, heat but not boil, taste for sweet and sour taste, then pour the remaining vinegar into the jar of ginger buds until it covers. When it cools completely, store in the refrigerator for later use.

Source: https://giadinh.suckhoedoisong.vn/choi-non-duoc-nguoi-nhat-vi-la-nhan-sam-chau-a-co-nhieu-o-nuoc-ta-giup-cai-thien-giac-ngu-tot-keo-dai-tuoi-tho-172240828170552791.htm