[Recipe book] Ginger from now on will be "steamed" and eaten! "Steamed ginger health method that does not get sick" [entabe.com]

Recently, I often hear the word "gingerer" in special features on TV. It seems to be "a person who loves ginger and can't let go". It seems that most of the foods you eat from morning till night are eaten with ginger.

I feel that the pun is worse than "Mayorer" and "Amurer", but aside from that, ginger is just a condiment, and for the author who uses it once a day or not, the existence of ginger is quite shocking. .. However, ginger is actually a healthy food that has existed as a Chinese medicine for 2,000 years. Gingerers may be feeling some kind of effect as well as ginger stimulation.

■ "Steamed ginger health method that does not get sick"

As the name suggests, the recipe book "Steamed ginger health method that does not get sick" also focuses on the health effects of ginger, and includes recipes for how to make it and how to arrange it according to the symptoms of the body.

Steamed ginger health method that does not get sick / Shinna Ishihara

Recently, there are many commercial foods that claim to be "with ginger," and many of you may know that ginger has a warming effect. In this book, he cautions that "most of the diseases that affect modern people are caused by hypothermia," and suggests that ginger, which has the effect of raising body temperature, can be "the only silver bullet." ..

■ Why is it "steamed" ginger?

By the way, the word "steamed ginger" is unfamiliar. Why is it "steamed" ginger rather than raw?

Originally, ginger contains two medicinal ingredients, gingerol and gingerol. The component of raw ginger is almost gingerol, but when steamed (heated), it changes to the component of shogaol, and it seems that it is amplified 10 times.

Raw ginger gingerol promotes blood flow and warms the body, whereas shogaol promotes the burning of fats and sugars in the body to raise body temperature. As a result, the effect of warming the body is said to increase 1.5 times compared to when eating raw.

Also, shogaol isn't just about warming the body. In addition, it is said that it is effective for most of the troubles that modern people have, such as smoothing blood, promoting lowering of cholesterol, and boosting immunity.

■ This is "steamed ginger"!

Well, I knew that ginger was good for my health, but is it even better to heat it? However, I have never seen steamed ginger in the first place, so I can't imagine it at all. Moreover, this book is composed of black and white, and it is difficult to convey the essential visuals of steamed ginger. This means that you should make it and see for yourself! Enthusiastic, I immediately bought ginger and tried to make it.

Even if you say "steamed" ginger, you don't have to prepare a steamer. Of course, you can use it, but Mr. Ishihara suggests a cooking method that uses an "oven" that is easy to make at home.

First, wash the twisted ginger (root ginger) thoroughly and slice it to a thickness of about 1 mm with the skin still attached. With a slicer, it's fast. Arrange these so that they do not overlap as much as possible on the top plate, and heat in an oven at 80 degrees for about 1 hour. It is said that the temperature should be adjusted around 100 degrees as much as possible. This method only requires heating and drying at the same time, which seems to save a lot of time and effort.

Buy 1 pack of ginger

It seems that it will take time to dry unless sliced thinly

You can also use a silicon steamer or steamer without an oven. In short, the point of steamed ginger is to heat the ginger slowly and dry it sufficiently. And here is the finished product.

Complete when it feels dry

A visual that dries out like a Chinese medicine. If I was chilling on the table, my family would laugh at me. I kept it in a sealed container and started my life as a ginger.

■ Always carry around and just sprinkle on anything!

I started by chopping it into small pieces and mixing it with soups and meals that seemed to go well with ginger. About half a teaspoon is enough for one meal. Ginger moisturizes and returns softly, making it a good accent. In addition, the taste is concentrated by drying, giving the impression that the aroma and stimulation can be enjoyed more.

In addition, this book recommends storing in powder form, which is recommended for drinks and for those who are not very good at ginger. By the way, it seems that ginger, which is difficult to store raw, can be stored for about 3 months by making it steamed ginger.

■ Let's take "cold measures" in summer

When I eat steamed ginger in the morning, my fingertips feel hard to get cold even under the cooler of the editorial department. However, the author strongly felt the intestinal regulation effect above all. I would like to verify it a little more until it can be said that it is ginger.

By the way, Mr. Ishihara, the author and doctor, also pointed out that "the body is colder in summer than in winter." It is said that measures against coldness will be important in the summer when the metabolism decreases due to ingestion of cold foods and water in a room with air conditioning and lack of exercise. I would like you to review Ginger Power in order to survive the harsh summer.