Cangshan ginger [Shandong Cangshan specialty]

What is Cangshan ginger? Authentic Shandong Cangshan specialty: Cangshan ginger

Content summary:Do you want to know what Cangshan ginger is? This article is a detailed introduction toShandong Cangshan specialty - Cangshan ginger. It was compiled by the editorial team of China Specialty Network after reviewing and collecting relevant information on Cangshan ginger. The full text takes about 5 minutes to read, mainly including the basic introduction of Cangshan ginger and its nutritional value? What are the product characteristics of Cangshan ginger? How did the history of Cangshan ginger come about? How to distinguish the authenticity of Cangshan ginger? Tasting and eating methods of Cangshan ginger, etc

Basic introduction of Cangshan ginger

Both Cangshan garlic and Cangshan ginger are specialties of Cangshan, and there is a saying in the local area that 'garlic is in the east, ginger is in the west'. In 1987, 19 townships in Cangshan planted ginger, among which 9 townships had an area of over 1000 acres, with the highest being 3000 acres

After the gingerol in ginger enters the body, it can produce an antioxidant enzyme that has a strong ability to deal with oxygen free radicals, much stronger than vitamin E. Eating ginger can enhance beauty

Cangshan ginger has thin and fine skin, crispy and spicy with a fragrant aroma, and rich juice

Check if there is any odor or sulfur smell on the surface of the ginger

If the taste of ginger is not strong or has changed, be cautious when buying

Three times, normal ginger appears dry and dark in color, while "sulfur ginger" is relatively tender and light yellow in color. Rubbing it with your hand can easily peel off the ginger skin

Tasting of Cangshan Ginger

Ginger Congee that can cure colds

Raw materials: 30-50 grams of ginger, 200 grams of japonica rice, and appropriate amount of water

Method:

1. Wash the glutinous rice thoroughly and soak it in water for 20 minutes

2. Wash off the ginger skin sludge (do not remove the ginger skin) and cut it into thick slices (about 0.3 cm)

3. Pour the water used to soak the glutinous rice into a sand pot, add water as needed, and cover with ginger slices<65