The efficacy, effects and edible methods of ginger

Galangal is very common in our daily life and can be bought on the market. It is a type of ginger that can be used as food or medicine. Many people want to know the effects, functions and consumption methods of galangal. Galangal can relieve vomiting and can also be added to soup, having a certain seasoning effect.

1. Ginger is used to treat sudden abdominal cramps like stabbing pains, fullness in the flanks, and unbearable restlessness. Take 5 liang of Alpinia officinalis, 2 liang of Magnolia officinalis, 3 liang each of Angelica sinensis and Cassia bark. Add the above four ingredients to 1 liter of water and boil until 1.8 liters are left. Divide into three doses, twice a day. If the pain stops after one dose, stop taking it and do not need to take it again. If you are a strong person, take two doses; if you are a weak person, take three doses. (Qianjin Fang, Gaoliangjiang Decoction)

2. Liangjiang nourishes the spleen and warms the stomach, removes cold and eliminates phlegm, effectively treats heart and spleen pain, relaxes the chest and relieves gas, promotes good diet, and treats all injuries caused by cold foods: Liangjiang (falling tone) and dried ginger (pao) in equal parts. Grind the above ingredients into powder and make balls with the batter into the size of sycamore seeds. Take 15 to 21 pills each time, with skin decoction after meals. Pregnant women should not take this medicine. (Erjiang Pills from Bureau Prescriptions)

3. Galangal is used to treat cholera and vomiting: Galangal (raw) is ground and coarsely pounded and sieved. Take three spoonfuls of it each time, add a cup of water and a date (pitted), boil until five parts are left, remove the residue, cool it with water, and drink it all at once. (Ice pot soup from Shengji Zonglu).

4. Galangal and Pepper Pork Tripe Soup

Efficacy: It can assist in the treatment of gastric cancer caused by phlegm and food obstruction. Its clinical manifestations are: fullness and dull pain in the epigastric area, difficulty swallowing, vomiting of sticky phlegm, vomiting of old food, and loss of appetite.

Ingredients: 10g galangal (sliced), 10g pepper (crushed), 1 pork belly (about 500g), a pinch of salt

Preparation method: Put pepper and ginger into the pig's stomach and tie the two ends tightly. Pour an appropriate amount of water into the pot, boil it over high heat, then simmer it over low heat until it is well cooked. Add salt to taste, drink the soup and eat the pig's stomach.