In the process of germination, ginger and garlic only consume nutrients, resulting in wilting and shrinkage of ginger and garlic petals, which greatly reduces the nutritional value, but it will not produce toxic substances like potatoes in the process of germination. Therefore, sprouted ginger and garlic can still be eaten, but their edible value will be greatly reduced due to their nutritional consumption.
How to preserve onion, ginger and garlic?
The storage of vegetables is inseparable from the temperature, humidity and oxygen of the environment, and the preservation of onion, ginger and garlic is no exception.
Scallion
Onions are mainly dried. The onions sold in the general market have been dried after harvest. After buying home, remove the old leaves, diseased leaves and diseased plants first, and decide whether to continue drying according to the degree of dryness and wetness. When it is about 70% dry, put the single layer in a dry and ventilated place. Pay attention to heat and moisture protection during storage.
ginger
Ginger is divided into old ginger and tender ginger. Ginger is not suitable for cold storage. It can be placed in a ventilated place or sand. Fresh ginger should be wrapped in plastic wrap and refrigerated in the refrigerator.
Garlic
Garlic can be stored in a net bag, hung in a cool and ventilated place indoors, or in a pottery pot with air holes. It has been suggested that wrapping onions, ginger and garlic with tin foil is also a good way to preserve them.
Tin foil can isolate the external moisture and oxygen, prevent the evaporation of water from the vegetables, and ensure that the onions, ginger and garlic are not moldy, germinating and dry. It should be noted that do not clean onions, ginger and garlic before wrapping tin foil, and wrap them tightly.
Who should not eat onions, ginger and garlic?
In the theory of traditional Chinese medicine, onion, ginger and garlic belong to hair. For those with fever such as red face, fever and thirst, insomnia and upset, hemorrhoids and blood, they should not eat hot food such as onion, ginger and garlic. For those with cold diseases such as pale complexion, cold hands and feet and exogenous wind cold, they should eat more onions, ginger and garlic.
Scallion
In particular, onion leaves are rich in vitamin A, vitamin C and calcium, which can relax blood vessels, promote blood circulation and reduce cholesterol. The trace selenium contained in onion can reduce the nitrite content in gastric juice and play a certain role in the prevention of gastric cancer and a variety of cancers. In addition, onion can also stimulate the secretion of digestive juice and enhance appetite.
However, people suffering from gastrointestinal diseases, especially ulcers, should not eat more. Onion has a strong stimulating effect on sweat glands. People with axillary odor should eat carefully in summer; In addition, eating too much onion will damage your eyesight.
ginger
Gingerol in ginger can produce an antioxidant enzyme when it enters the body. It has a strong effect on anti-oxygen free radicals, so eating ginger also has the effect of anti-aging.
But some diseases are not suitable for eating ginger, such as suffering from carbuncle, sore furuncle, pneumonia, lung abscess, tuberculosis, gastric ulcer, cholecystitis, pyelonephritis, diabetes and hemorrhoids, are not suitable for long-term consumption of ginger. Taking fresh ginger juice can cure vomiting caused by cold, but it is not applicable to other types of vomiting.
Garlic
Garlic is a food with seasoning, health care and medicinal value. In fact, garlic not only has bactericidal effect, but also helps digestion, stomach and digestion. Garlic and garlic preparations also have strong functions of reducing cholesterol, anticoagulant, lowering blood sugar, protecting liver and improving immunity. In addition, garlic also contains a variety of blocking carcinogens, inhibiting cancer cells and antioxidant components. Therefore, garlic has the effects of anti-cancer, anti-cancer and anti-aging.
However, garlic is not suitable for patients with some diseases, such as eye diseases, viral hepatitis, acute gastritis, gastric ulcer, non infectious diarrhea and so on.
In addition, because onion, ginger and garlic are spicy and irritant food, people with oral cavity, throat, lung inflammation or tumor, gastrointestinal diseases (acute gastroenteritis, gastric ulcer, etc.) should not eat them.
How to eat onion, ginger and garlic?
Shellfish with scallions
Scallion can not only alleviate the cold of shellfish (such as snail, mussel, crab, etc.), but also resist allergy. In cooking, onions are often processed into silk and powder as seasoning for cold dishes, or processed into segments, which are fried and cooked with the main ingredients. You can also sprinkle scallions after flameout to make the dishes more delicious.
Put more ginger in fish
Ginger can not only alleviate the cold nature of fish, but also relieve the fishy smell. There are many ways to eat ginger. You can drink ginger soup and eat ginger porridge. Old ginger can be used as seasoning or ingredients, and tender ginger can be used for frying, mixing, exploding, etc. Add shredded ginger when cooking hot oil, ginger slices when stewing meat and frying fish, and add minced ginger when making dumpling stuffing, which not only makes the taste delicious, but also helps to appetize and strengthen the spleen, help digestion, and promote the absorption of nutrients by the gastrointestinal tract.
Put more garlic in poultry
Garlic can improve the taste. When cooking chicken, duck and goose, it is advisable to put more garlic, so that the meat is more fragrant and delicious, and there will be no diarrhea due to indigestion. Garlic can be eaten raw, mashed, simmered and fried. Add some minced garlic before the dishes are cooked to increase the delicacy of the dishes. When cooking fish and meat, add some garlic cloves to dissolve the fishy smell and remove the peculiar smell. When making cold dishes, add some mashed garlic to make the spicy taste stronger. Mix sesame oil, soy sauce, etc. with mashed garlic. It can be dipped in jelly and dumplings.
In addition, onion, ginger and garlic should not be cooked for too long to avoid nutrient loss. When using scallion, ginger and garlic in the pan, cut it into pieces so that it is easy to taste when heated. When cooking in soy sauce, pay attention to the oil temperature, which is better when it is Twenty-three percent hot. The oil temperature is too low, and the oil does not smell; If it is too high, it will make onion, ginger and garlic black and lose more nutrition.