有關嫩薑的前世今生

有關嫩薑的前世今生

有一些食物, 是小時候很害怕, 長大之後卻能接受甚至喜愛的,
對我來說, 像是茄子, 苦瓜, 或是薑.

一開始會吃薑, 是因為住在北京, 冬天實在太冷了,
所以開始自己熬煮黑糖薑湯,
接著懷孕的時候孕吐很厲害,
醫生叫我喝一些薑茶可以止吐,
後來查了很多資料,
發現中醫主張’’冬吃蘿蔔夏吃薑’’,
因為夏天盛產的生薑, 可以去痰補氣, 還可以增進食慾, 解毒殺菌, 驅風散寒,
但是要注意早上食用為宜,
因為早上吃薑可以生發胃氣, 促進消化, 也可以加快血液流動, 有提神的功效,
午晚再吃薑, 可能就會太燥熱, 還可能會睡不著覺了…..

最近在宜蘭的市場,
看到大出的嫩薑,


又很巧的去台東採訪自然農法小農的時候,
體驗了拔嫩薑(需要非常輕柔)


不禁想要來研究一下,
怎麼可以將這麼好的食材,
快樂的吃進肚裡去,
最後決定用自己種的紫蘇葉做最佳配角,
來醃漬一把!


老梅紫蘇醃漬嫩薑

材料: 

老梅果醬一大湯匙, 糖兩小湯匙, 嫩薑一把, 蘋果醋或是米醋200c.c., 紫蘇一小把, 鹽巴一大匙

作法:

  1. 嫩薑洗淨外皮,切薄片, 撒上鹽巴抓勻, 靜置兩小時
  2. 倒掉1的苦水, 瀝乾
  3. 將果醬, 糖, 米醋加水熬煮後放涼備用
  4. 把薑放入乾淨不含水的罐子, 再倒入作法3, 放入冰箱靜置3天入味即可食用

這是一道連不敢吃薑的小魚姊(我女兒啦!)都讚不絕口的醃漬菜喔!


(剛入罐的時候,嫩薑還很白皙)


(經過一周之後, 已經很入味的會變深色)



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友善種植紀錄,1,宜蘭食記,1,早午餐美食,1,法蘭餐桌,19,生活二三事,4,秋冬食譜,4,設計民宿,1,走跳食記,5,食材和食譜,12,
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法蘭餐桌: 有關嫩薑的前世今生
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