Ginger is an indispensable spice in many dishes, but how to use it is not inevitable for everyone. If used properly, it can add freshness and color to the dishes, otherwise it will be self defeating. The tips of cooking with ginger are dedicated to you who love cooking!
When do you put ginger in fried vegetables? Tips for cooking ginger
We often encounter some problems when cooking fish balls: for example, when making fish balls, add ginger and onion juice into the minced fish, and then put other condiments to stir vigorously to squeeze them into fish balls, which can get the effect of fresh, smooth, tender and white color. If the ginger is chopped into rice grains and mixed with the fish balls made of minced fish, it will pad the teeth and spicy mouth in the mouth, and the color is dark and the taste is not good. For another example, before cooking fish, you should first put ginger slices into a small amount of oil pan, stir fry the pan, then fry the fish on both sides, add water and various condiments, and cook the fish and ginger until they are cooked. In this way, ginger not only does not stick to the pot when frying fish, but also can remove the smell of smell; If ginger slices are cooked with fish or removed after cooking, the effect is not good. Therefore, in cooking, ginger should be used reasonably and skillfully according to the specific situation of dishes.
Shredded ginger is added to vegetables as an ingredient
Ginger commonly used in cooking includes new ginger, yellow ginger, old ginger and poured ginger. According to the color, it can be divided into red claw ginger and cucumber ginger. Ginger has a strong spicy flavor. It can be used as both seasoning and ingredient in dishes. New ginger has thin skin, tender meat and weak taste; Ginger is spicy, the smell changes from light to strong, and the meat changes from soft to solid. It is the top grade of ginger; Old ginger, commonly known as ginger mother, is a kind of ginger with thick skin and strong meat. It tastes spicy, but its aroma is not as good as yellow ginger; Pour ginger with ginger sprouts. It can be used as a side dish or pickled with sauce. It tastes delicious. As an ingredient, ginger is usually shredded. For example, 'shredded ginger meat' takes new ginger and green and red pepper, and shredded ginger is fried with thin pork. It tastes spicy and delicious. " Three shredded fish roll 'is made by cutting mandarin fish into large pieces, wrapping shredded bamboo shoots, shredded ham and shredded chicken breast into a cylindrical shape, and then adding shredded ginger sauce marinated with ginger, shredded green onion and shredded red pepper, plus soy sauce, sugar and vinegar. It tastes sweet and sour, tender outside and fresh inside. The new ginger or yellow ginger is processed into silk. It can also be used as an ingredient for cold dishes. It not only increases freshness, but also has the function of sterilization and disinfection. For example, Huaiyang's traditional cold dish 'mixed with dried silk', it is made by slicing ginger, finely cutting it into dried silk thinner than a matchstick, scalding it with boiling water for 3 times, squeezing out the water, putting it into a plate, scattering shredded ginger on it, and pouring seasoning on it. The dried silk is soft and light, and the shredded ginger is tender and spicy.
Ginger pieces (slices) into vegetables to remove fishy smell
Ginger is processed into blocks or slices. Most of them are used in initiating explosive dishes, such as stewing, stewing, simmering, burning, boiling, grilling and other cooking methods. It can remove the fishy smell of aquatic products and livestock. Ginger is mainly used in pyrotechnics dishes to take its flavor, and ginger should be discarded when it is mature. Therefore, the ginger needs to be processed into blocks or pieces, and it needs to be loosened with the knife surface to crack it, so as to facilitate the overflow of ginger flavor and immerse it in the vegetables. For example, 'stewed chicken', which is called stewed hen with eggs, is called 'coral stewed chicken' by adding sea cucumber with water hair, is called 'wind blown Peony' dotted with Tremella balls, is called 'swimming dragon playing Phoenix' with pig intestines, and is called 'hundred birds facing Phoenix' by adding chicks brewed with fish and shrimp. Ginger slices can not be used for seasoning in the production, otherwise it will not have the characteristics of crispy and delicious chicken, delicate ingredients and mellow soup. Deep fried spare ribs can be used to seasoning the cooking, but also for seasoning before cooking. Such as "oil chicken" and "fried pork chop". When cooking, the ginger and raw materials are not heated at the same time. However, the odor of these raw materials is difficult to remove. It is necessary to immerse ginger with the ginger for a considerable time before heating, so as to eliminate its peculiar smell. During impregnation, an appropriate amount of cooking wine and green onion shall be added at the same time, and the effect will be better.
Add ginger and rice to the vegetables to make them fragrant and fresh
Jiang was also called 'Jiang' in ancient times, which means' Jiang resists all evils'. Ginger is warm in nature and dispels cold evil. Taking advantage of this unique function of ginger, people often eat cool dishes with ginger, rice and vinegar. Vinegar has the effect of removing fishiness and warming the stomach. Combined with ginger and rice, they complement each other, which can prevent diarrhea, disinfect and promote digestion. For example, 'steamed white fish', 'Lotus crucian carp', 'steamed crab', 'drunken shrimp', 'fried bamboo shoots', all need to be poured with vinegar, ginger rice, and some need to be sprinkled with pepper and put on Cauliflower leaves. Ginger rice can also be cooked and eaten with raw materials in dishes, such as "stewed lion head". After the pork is finely cut and smashed with the back of the knife, ginger rice and other spices need to be added to make lion head, and then stewed. When ginger is processed into rice grains, it is more cooked with the main ingredients after being fried in oil. The spicy flavor of ginger is dissolved in the freshness of the main ingredients, which is very attractive. " Stir fry crab meal 'and' guka meat ', etc. ginger rice needs to be stir fried in oil first, wait for the fragrance to overflow, and then put it into the main ingredients for cooking. Ginger pieces (slices) play the role of removing fishy smell and resolving mutton in initiating explosive dishes, while ginger rice is mostly used in dishes with methods such as frying, sliding, exploding, frying, cooking and frying, so as to make it fragrant and fresh.
Ginger juice into the dish tastes good
The internal organs of aquatic products and poultry and egg raw materials have strong fishy and mutton smell. Ginger is an indispensable seasoning when cooking. Some dishes can be cooked with shredded ginger as ingredients, while pyrotechnics dishes (called big dishes in the jargon) should use ginger pieces (slices) to remove the fishy smell and remove the smell. Generally, fried dishes and small dishes are fresh with ginger rice. However, there are still some dishes that are inconvenient to cook with ginger, but also need to remove the fishy smell and increase the fragrance. For example, ginger juice is more suitable. For example, the dishes made by making fish balls, shrimp balls, meat balls and smashing various animal raw materials into antler with the back of a knife are made by using ginger to remove the fishy smell. Ginger juice is made by beating the ginger block loose and soaking it in water for a certain time (generally, it also needs to add onion and an appropriate amount of cooking wine to soak together), so as to form the required ginger juice. Ginger is very useful and exquisite in cooking, but it is not necessary for any dish to be seasoned with ginger. For example, a single vegetable itself contains a natural fragrance, and then seasoned with ginger rice is bound to 'dominate the guests' and affect the flavor.