Ginger is fragrant, spicy, stir-fried as a base, and it is inseparable at all. Cooking partners, side dishes decorating, dessert staples, everything can be neat. With ginger, you have to pay attention to it: if there is less ginger, the smell of fishy duck can't be stopped; There is too much ginger, it is so spicy that it is panicked, and all the original flavor is gone; There must be a doorway to cut ginger, otherwise, you will accidentally chew ......
There are a lot of things like this in our people's homes! Then let's pick up the ginger today, how to use the ginger well, and let the ginger play to the fullest.
Let's talk about picking ginger first. The old saying on the street: "Ginger is still old and spicy", no, picking ginger can be reflected. The tender ginger is tender and smooth, the old ginger is old and spicy. Stewed and fried, the old ginger is in charge; Dip the cold salad in the water, and the tender ginger is served.
Let's talk about ginger. Ginger is a sharp weapon for removing the fishiness of the ingredients, one piece or two pieces, what raw meat or seafood, you have to rely on it. But not all dishes have to be put aside with ginger, like the stir-fried vegetables, which are fresh and tender, and adding ginger will be eye-catching. As for how to cut the ginger, it depends on the dish.
Let's take a look:
1.Ginger cubes, ginger slices.
Large pieces of ginger are good at removing the smell of meat, chicken, duck and fish, whatever, stew, boil and smolder, any way can be whole. This kind of ginger is thrown off after using up the effort, and it is not fragrant to eat.
2.Jiang Rong. Jiang Rong is like our small seasoning elf, when stir-frying, the fragrance is overflowing. Bombing, slipping, exploding, it's all powerful. This ginger paste and stir-fried vegetables are a perfect match, take a bite, fragrant and authentic, and definitely add color to the staple food.
3.Ginger ale. When it comes to seasoning, ginger is a good helper, but not everyone likes the ginger flavor. Or sometimes ginger granules are not refreshing to chew, like making dumplings and making stuffing, you have to use ginger juice to remove the fish. Ginger snapped, soaked in water for a while, ginger juice is there, with onions and garlic, the taste is more delicious.
4.Ginger. Ginger as a side dish, you have to shred, according to the dish and our taste, choose your own type.
Let's talk about how to eat. Jiang is not only a good partner in the kitchen, but also shows his skills.
1.Soak sour ginger.
Soak the ginger into sour ginger, which is appetizing and refreshing, and even those who don't like to eat ginger can come with two chopsticks.
2.Ginger ale hits milk.
Ginger juice and milk are classic in the south, ginger juice touches hot milk, sweet and spicy, and it is warm and energetic to drink in winter.