How to make ginger juice for eating crabs
With the arrival of autumn, crab has become a popular delicacy on the table. When eating crabs, ginger juice is an indispensable condiment, which can not only remove the fishy smell and increase the fragrance, but also neutralize the cold nature of the crabs. In the past 10 days, the discussion about "ginger juice for eating crabs" has been very popular across the Internet, and many netizens have shared their own secret recipes for ginger juice. This article will combine hot topics and structured data to introduce you to the method of making ginger juice in detail.
1. Inventory of hot topics across the Internet
According to recent network data analysis, the following are hot topics related to "eating crab ginger juice":
| Ranking | hot topics | Number of discussions (times) |
|---|---|---|
| 1 | What’s the best way to make ginger juice? | 15,200 |
| 2 | The principle of removing fishy smell from ginger juice | 9,800 |
| 3 | Can vinegar be added to ginger juice? | 8,500 |
| 4 | How long can ginger juice be kept? | 6,300 |
| 5 | Taboos in ginger juice with crabs | 5,700 |
2. How to make ginger juice
The following are three of the most popular ginger juice recipes on the Internet for your reference:
| Recipe name | Material | practice | Features |
|---|---|---|---|
| classic ginger juice | 50g ginger, 30ml balsamic vinegar, 10g sugar, 3g salt | Peel and mince the ginger, add balsamic vinegar, sugar, and salt and stir evenly | Moderate sweetness and sourness, good effect on removing fishy smell |
| Upgraded version of ginger juice | 40g ginger, 25ml rice vinegar, 15g honey, 5ml lemon juice | Grind the ginger into puree and add other ingredients to mix | Richer, fruity taste |
| Innovative ginger juice | 30g ginger, 20ml apple cider vinegar, 15g rock sugar, 2g mustard | Squeeze ginger juice and mix thoroughly with other ingredients | Slightly spicy and stimulating, good for relieving greasiness |
3. Things to note when making ginger juice
1.Ginger selection: It is best to use fresh young ginger, which is juicy and full of flavor. Ginger fiber is thicker and tastes slightly worse.
2.Seasoning ratio: The ratio of vinegar to sugar is recommended to be controlled at about 3:1, which can be fine-tuned according to personal taste.
3.Save method: The prepared ginger juice should be sealed and refrigerated, and it is recommended to be consumed within 3 days.
4.Contraindications: Patients with gastric ulcer should eat less ginger juice to avoid irritating the gastric mucosa.
4. Scientific basis for ginger juice
Studies have shown that the gingerol in ginger juice can combine with the protein in crabs to effectively remove the fishy smell. At the same time, ginger juice can promote the secretion of digestive juices and help digest high-protein crab meat.
| Element | effect | Content(mg/100g) |
|---|---|---|
| gingerol | Remove fishy smell and warm stomach | 120-150 |
| shogaol | Antiseptic, anti-inflammatory | 80-100 |
| zingerone | Promote digestion | 50-70 |
5. Netizens’ recommendations for innovative ways to eat
1.Crab meat mixed with ginger sauce: Remove the crab meat and stir in ginger juice for a refreshing taste.
2.ginger ice cream: Add a small amount of ginger juice to vanilla ice cream, which is unexpectedly delicious.
3.ginger cocktail: Ginger juice mixed with vodka and honey has a unique flavor.
Conclusion: Making delicious ginger juice is not complicated, the key lies in the selection of materials and control of proportions. I hope this article can help you enjoy the delicious crab while making the ginger juice that best suits your taste. Remember to eat in moderation according to your personal health condition, and pay attention to your health while enjoying delicious food!
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