November 6, 2018
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【煲湯Q&A】薑皮不只適合坐月使用
#家中常備生薑做菜煲湯煮薑茶
#生薑發芽無毒可照用無誤
#星期三問題多多
煲湯加薑留皮去水腫
新手靚太：「煲湯時想加兩片薑驅寒，有人說要先去皮，因為薑皮會影響驅寒功效，是真的嗎？」
CheckCheckCin：薑有分嫩薑、生薑、老薑、薑母，一般煲湯時會用到的是生薑，有暖胃止嘔、發汗散寒的功效。薑皮有發汗消腫、辛散水濕的作用，特別適合水腫人士，所以煲湯時去皮留皮對驅寒功效影響並不大，如果有水腫問題，就更應該留皮使用。
煲湯時加薑，將薑切成薄片即可，有人喜歡原塊薑用刀背拍一拍加入湯中，這個做法亦可。建議煲菜湯時可加入薑片，以減低菜湯的寒涼性；而烹調魚湯時亦宜加薑，因可解魚蟹肉之毒。
雖然薑好處多多，但要注意實熱體質及陰虛火旺的人不適合食用，以免火上加油。
Keep the peel on ginger to relieve edema
I want to add some ginger to my soup to dispel cold. Some people say you have to remove the peel to achieve that, is it true?
CheckCheckCin: Ginger can be separated into tender ginger, raw ginger, aged ginger and ginger mother. Raw ginger is usually used in soups to warm the stomach and relieve nausea, promote perspiration and dispel cold. Ginger peel can promote perspiration and relieve bloating, so it is suitable for those with edema. Keeping the peel on ginger in soup does not affect the healing effect of dispelling cold. For those with edema, it would be beneficial to keep the peel.
When adding ginger to soup, you can thinly slice the ginger. Some people like to put a piece in by just smashing it with back of the knife which is also ok. We suggest adding in more ginger slices when making vegetable soups to reduce the cool nature of vegetables. You should also add ginger to fish soup to relieve toxins in seafood.
Although ginger has lots of benefits, note that those with hot body types and those with yin deficiency should avoid as it further adds to the fire in body.
