Ginger and dry ginger you distinguish clearly?

In our country, there are a lot of sayings about ginger: "eat radish in winter and eat ginger in summer", "eat ginger to warm the stomach", "eat ginger in the morning race ginseng" and so on, as the main flavorings of the dishes As the main seasoning of dishes, ginger is favored by people, even if they do not like to eat ginger, when suffering from wind-cold will also frown and grit their teeth and drink a big bowl of ginger brown sugar water to sweat.

However, the decoction of the soup must pay attention to the use of ginger, not dry ginger, even if the practice of using dry ginger instead of ginger in a hurry is not desirable. This is because ginger has the function of dispersal, but the role of dry ginger is to warm the middle jiao, with dry ginger water can not cure, but will lead to high fever suddenly.

The market is generally sold either ginger or sub ginger, planted a year on the picking of fresh ginger. Ginger is a plant of the ginger family ginger, originating in the tropical rainforests of Southeast Asia, ginger that is its fresh rhizome, brittle and easy to break, break the place showing light yellow, exudes a spicy flavor. Ginger in our country has a long history of cultivation, the "Records of the Grand Historian" in the "thousands of beds of ginger leeks, which their people are with a thousand Hou, etc." record.

Dry ginger is also called mother ginger, we generally eat ginger is ginger, ginger is germinated, after the winter, slowly germinated, out of the ginger is a year-old ginger; remove the germination part of the ginger is the mother ginger. In other words, "the seed ginger is sown to form the mother ginger, and the mother ginger sprouts the child ginger". Mother ginger is usually the ginger that has been sprouted twice and grown for three years. Unlike ginger, which is naked and pungent, the odor of dried ginger that has been buried in the ground for three years is thicker.

Dry ginger has the properties of being pungent and hot, warming the middle and dispersing cold, returning yang to the veins, warming the lungs and dissolving drinks, and is especially effective in warming the stomach. First aid and treatment of critical illness "four against the soup" inside the dry ginger, critically ill patients own qi and blood channeling system is weak, the use of warming effect of dry ginger rather than dispersal of the strong role of ginger, you can make the effect of the medicine slowly released in the body, rather than the patient suffered from the violent impact of the medicine and aggravation of the condition.

Both ginger and dried ginger have good health benefits, and since ancient times, Chinese medicine has also been "ginger for all diseases". However, ginger does not apply to all people, especially the body for the yin deficiency people, yin deficiency manifested in the heart of the hands and feet hot, often dry mouth, dry eyes, dry nose, dry skin, and sleep, easily upset and other problems, if the yin deficiency of people to consume pungent warm ginger, the symptoms will be aggravated.

Reference: "Research on chemical composition of dried ginger", Wang Zhe, Jilin University, 2013-05-01.