The "ginseng" vegetable is a health treasure, don't miss it this winter

Among the many winter health-boosting ingredients, there is a treasure dubbed the "ginseng of vegetables". It has a light aroma and a crunchy taste that helps promote digestion and stimulate appetite.

Health treasure

Winter is coming, the cold air is getting thicker and thicker. During this season, diet and health care are especially important.

Cold weather slows down human metabolism and easily disrupts digestive function. At this time, we need some foods that can warm the body, nourish the stomach and promote digestion.

Among the many health-boosting ingredients for winter is a treasure dubbed the "ginseng of vegetables" - young ginger sprouts.

Young ginger shoots (ginger shoots) are young roots that grow from older ginger roots. These young ginger shoots contain the same nutrients as older ginger roots.

Using them in cooking can help to expel cold wind, promote food digestion and stimulate appetite. It has a light aroma and a crisp, refreshing taste.

This is a rare delicacy on the dining table in winter. Compared to old ginger roots, young ginger sprouts have more water, less spicy taste, fresh aroma and less irritation, so they are more suitable for winter.

Young ginger sprouts are not only delicious but also a treasure to nourish the body. It is rich in gingerol, volatile oil, vitamin C and various minerals.

Especially in the cold winter, moderate consumption of young ginger sprouts has many benefits.

The benefits of "ginseng vegetable"

Promote digestion: Gingerol can stimulate gastric secretion, aid digestion and reduce symptoms of indigestion.

Warm the stomach, dispel colds: In winter, when the cold becomes severe, young ginger sprouts can help dispel colds, warm the stomach, and improve symptoms of cold hands and feet.

Antioxidants: Young ginger sprouts are rich in antioxidants, which help delay aging.

Refreshing: The unique aroma of ginger helps refresh your spirit and reduce fatigue in winter.

Because young ginger sprouts are delicious and good, you can buy more to store and process as desired to have a delicious, crispy and refreshing dish.

Delicious dishes from young ginger sprouts

Pickled ginger sprouts

Ingredient:

500g young ginger sprouts, 2-5 chili peppers (depending on taste), moderate amount of sliced ​​garlic, a little pepper, 20g salt, 30ml soy sauce, 20g white sugar, 10ml white wine, 2 star anise, 2 bay leaves, 1 piece of cinnamon.

Making:

Step 1: Wash the young ginger sprouts, peel off the skin and use a knife to cut them into small pieces. After processing, spread the ginger on a flat, airy surface and let it dry about 70% (dry in the air for 2 days). Wash the chili and cut into pieces. Peel the garlic, slice it and set aside.

If you want to shorten the drying time, just drain the water, then sprinkle 10g of salt, mix well and marinate for a day. Then drain the water.

Step 2: Take a clean glass jar that has been sterilized in boiling water. Then put the ginger sprouts into the jar.

Next, pour about 500g of water into the pot, add sugar, the remaining amount of salt, pepper, star anise, bay leaves, chili (or dried chili) and bring to a boil over high heat.

Note, if you have marinated ginger with salt before, the remaining amount of salt to mix into the seasoning water is 10g.

Step 3: Let the cooked spice water cool, then add white wine and stir well. Next, pour the spice water into the jar of young ginger sprouts. Make sure all the ginger pieces are submerged in the spice water.

When done, cover the glass jar tightly, leave in a cool place, and soak for 3-7 days until the ginger reaches the ideal sour taste.

Pickled young ginger sprouts are a delicious and refreshing side dish. The pickled young ginger buds retain the crunchiness and mild spiciness of ginger, combined with the aroma of chili, garlic, star anise, cinnamon...

When you take a bite, it tastes sour, spicy and crunchy, very refreshing. When you have a poor appetite, a piece of pickled young ginger will immediately stimulate your appetite.

Braised duck with young ginger sprouts

Ingredient:

500g duck meat, 100g young ginger sprouts, 2 green and red sweet peppers, 5 cloves of garlic, 20ml cooking wine, 30ml soy sauce, 10ml dark soy sauce, 5g sugar, enough salt, appropriate amount of cooking oil.

Making:

Step 1: Wash the duck meat and cut into small pieces. Wash the young ginger sprouts and cut into thick strips. Cut the chili into small pieces. Peel and slice the garlic.

Step 2: Put duck meat in the pot, add cold water, pour in cooking wine, blanch for about 2-3 minutes then remove and drain.

Then put the pan on the stove, heat it up and add cooking oil. When the oil is about 50% hot, add the duck meat and stir-fry over medium heat until the surface of the duck meat is slightly charred.

Take out the duck meat, drain off some of the fat, then add garlic and saute until fragrant. Then add the duck meat, stir-fry for a while, then season with soy sauce, dark soy sauce and white sugar, and continue to stir-fry. Add enough hot water to cover the meat and bring to a boil over high heat.

Step 3: When the water boils for a while, reduce the heat and cook for 40 minutes to let the duck meat absorb the spices. Finally, add the chili and shredded ginger sprouts, turn up the heat to reduce the water.

When the water has reduced to the required level, if you want a stronger flavor, add a spoonful of oyster sauce and stir well for a while. Take the dish out onto a plate and enjoy.

Braised duck with young ginger sprouts is a winter dish full of color and flavor. The crunchiness of young ginger sprouts combined with the delicious taste of duck meat and the color of green-red sweet peppers make the overall dish both beautiful and flavorful.

The spiciness of ginger and the fattiness of duck meat complement each other; ginger not only removes the fishy smell and reduces fat but also increases freshness and aroma. In the cold winter, a plate of duck stewed with young ginger sprouts will warm the stomach and satisfy the taste buds.

Young ginger sprouts are a precious ingredient in winter, not only fresh, soft, rich in nutrients but also easy to process, whether soaked, stir-fried, braised... all bring a delicious feeling.

This winter, you can also buy a large quantity of young ginger sprouts to stock up and cook as you like. It not only helps you eat well but also warms your body and nourishes your stomach throughout the winter!

Source: https://www.baogiaothong.vn/loai-rau-nhan-sam-bau-vat-suc-khoe-cho-bo-lo-trong-mua-dong-nay-192241218145300959.htm