How to make delicious Yanghe

The water chestnut belongs to the ginger family, which is the same type as old ginger. It mostly grows in dark and humid environments, so it is usually cultivated in the corners of rural eaves. When the water chestnut grows up, it forms a cone shape in batches. Its main effect is to clear away heat and reduce internal heat. There are actually not many ways to cook it, and it is quite monotonous. It can be eaten cold or stir-fried. Its taste is also quite peculiar. Some people like it while others cannot adapt to it and do not like to eat it.

(1) Yanghe generally refers to Yanghe, which is also known as: white lotus, wild ginger, wild galangal, etc. It belongs to the Musales order, Zingiberaceae family. Yanghe is distributed in Sichuan, Guizhou, Guangxi, Hubei, Hunan, Jiangxi and Guangdong; it grows under the shade of trees and by streams, at an altitude of 300-1900 meters. Yanghe is a wild vegetable that has withstood harsh environments and has extremely strong vitality. It is basically free of diseases and pests, and there is no need to use pesticides at all. Yanghe contains a variety of amino acids, proteins and rich cellulose, and has high medicinal value. It has the effects of promoting blood circulation and regulating menstruation, relieving cough and removing phlegm, reducing swelling and detoxifying, eliminating accumulation and strengthening the stomach. It is especially effective in treating constipation and diabetes and has high medicinal value. It can be used in cooking, and has a unique flavor when pickled, or it can be stir-fried fresh.

(2) Plant height: 1-1.5 meters; rhizome is white with a slight aroma. The leaves are lanceolate or elliptic-lanceolate, 25-35 cm long, 3-6 cm wide, with a tail tip at the apex, gradually narrowed at the base, and covered with very sparse soft hairs to no hairs on the back; the petiole is 0.8-1.2 cm long; the ligule is 2-lobed, membranous, 4-7 mm long, with brown stripes. The peduncle is 1-5-2 cm long (or sometimes longer), covered with 2-3 scales; the inflorescence is nearly ovate, the bracts are red, broadly ovate or elliptic, 3.5-5 cm long, and sparsely pubescent; the calyx is 5 cm long and membranous; the corolla tube is white, 4-6 cm long, the lobes are oblong-lanceolate, 3-3.5 cm long, white or slightly yellowish, with purple-brown stripes; the lip is obovate, 3 cm long, 2.6 cm wide, light purple, and the lateral lobes are about 5 mm long; the filaments are extremely short, the anther chamber is lanceolate, 1.5 cm long, and the connective appendage is beak-shaped, 1.5 cm long. The capsule is 3.5 cm long and splits into three parts when ripe. The endocarp is red; the seeds are black and covered with white aril. Flowering period: July-September; Fruiting period: September-November.

How to make fried ginger:

(1) Peel off the outer layer of the ginger and dry it for later use!

(ii) Heat the pan, add a proper amount of oil, add ginger, peppercorns, and garlic cloves

(3) Add the chopped ginger and chili and stir-fry for a while

(Four)

Add a spoonful of chicken essence to season when serving