Don't buy this kind of ginger, it is highly poisonous!

Ginger is a very common food in our daily life. Ginger has many functions and effects. It has the effects of anti-inflammatory, sterilization, and prevention and treatment of colds. However, you must be careful when eating ginger. Never eat poisonous ginger. So how can you tell whether ginger is poisonous?

Four steps: smell, taste, look and release

Smell: Mainly check whether there is any peculiar smell or sulfur smell on the surface of the ginger. "Poisonous ginger" has a strong sulfur smell. If you break it open and taste it, you will find that the ginger taste is not strong or the taste has changed.

Second taste: special taste, be careful when buying products with weak ginger flavor or changed taste.

Third look: Normal ginger has a rough surface, is relatively dry, and has a dark color; "poisonous ginger" has a smooth surface, as if it has been waxed, is very tender, and is light yellow in color. The skin of "poisonous ginger" is easier to peel off than normal ginger. After breaking it open, the color difference between the inside and outside is quite large.

Fourth, release: Ordinary ginger has a longer shelf life, but "toxic ginger" will deteriorate and mold after a few days after being exposed to the air.

Various processing methods of ginger

1. Ginger: Pick out impurities, wash off the dirt, and slice it before use.

2. Ginger juice: Wash and chop the ginger lightly with a knife. Put gauze in a bowl, grind the ginger into paste, put it into the gauze, wrap it and squeeze it.

3. Fresh ginger powder: Take fresh ginger, wash, mash, squeeze out the juice, let it stand, separate the precipitated powder, dry it in the sun, or dry it at low temperature.

4. Stewed ginger: Take clean ginger, wrap it with six or seven layers of paper, soak it in water, and simmer it in ashes until the paper turns brown. Remove the paper and use it.