As the saying goes: "Three slices of ginger in the morning, race past drinking ginseng soup." "The rice is not fragrant, eat ginger." "Eat turnips in winter and eat ginger in summer..."
Ginger is a very common cooking accessory in the kitchen, and its spicy taste can remove the fishy taste. Why eat ginger in the summer? Because the summer is prone to spleen and stomach deficiency, loss of appetite, heat stroke, eating ginger can use the heat of ginger to warm the spleen and stomach, improve appetite, sweat and heat. Moreover, the ginger in ginger has a certain effect on promoting intestinal peristalsis and aiding digestion.
In the summer, ginger is not enough to use it as a seasoning to make fishy dishes, and it can also be used as a protagonist in dishes, such as ginger hen duck, pig's foot ginger, ginger soup noodles, ginger desserts, etc. Just look at how to eat everywhere.
1. Sichuan: baby ginger duck, baby ginger rabbit
Ginger is a young sprout of ginger, a seasonal fresh vegetable, usually harvested in June and August, and can be used as an accessory, pickled into pickled ginger or shredded raw food.
The type of ginger: baby (sub) ginger, also known as tender ginger, more water, less fiber, can be eaten directly, delicious taste.
Sand ginger, with a light brown or yellowish brown skin, is often used to make seafood.
Ginger, generally refers to ginger with a longer growth cycle, less moisture, spicy and heavy taste, and is often used in soups.
In Sichuan, Zigong and Neijiangzai ginger series dishes are very popular, they are also the unique representatives of salt dishes, zai ginger duck, zai ginger rabbit, zai ginger meat shredded, zai ginger frog.... Fresh and spicy.
Ginger duck recipe: 1) Ginger washed and cut into strips; Red, green and green small peppers cut into circles, duck meat cut into small cubes of about three centimeters, easy to taste: 2) hot pot cold oil, first put a small handful of peppercorns, smell the aroma and then put the duck meat stir-fry duck meat after the obvious discoloration, douban sauce and tempeh sauce each add a spoonful, fry out the red oil: 3) put millet spicy, and then pour half of a can of beer, wait until the soup is thick, put the pepper rings and ginger.
Sichuan people are famous for their love of rabbits, and the area around Zigong in southern Sichuan is the hometown of the whole sichuan, especially the salt dishes to eat rabbits. Fresh and tender rabbit meat in the fresh green pepper, red pepper, peppercorns and ginger blessings, has a particularly fresh spicy, ginger as a side dish to eat is also good, crisp raw, water jinjin. Not only eating rabbits, but also eating frogs, ginger silk is a major feature of Zigong people making frogs.
In addition to the ginger series of dishes, many of the Sichuan dishes are "ginger flavor", such as ginger hot nest chicken, ginger juice is seasoned, hot nest refers to the temperature on the table, warm, very palatable. The focus is on ginger, Pixian watercress and vinegar.
Ginger duck noodles are a type of noodle that extends from Yibin burning noodles (burning noodles are heavy and waterless), with duck meat and ginger added. The duck meat is fried with Pixian bean and a variety of other ingredients, and the taste is salty and fragrant.
In Sichuan kimchi, pickled ginger is indispensable. Soak ginger to cook and season, and you can make a separate plate of appetizers. There is a floating soup fish in Sichuan, all of which are small miscellaneous fresh fish, only put ginger, rub the pot with pork fat oil, add ginger, add fish, and add rice cakes.
2. Guangdong: pig's foot ginger, ginger dessert
Guangdong's traditional food pig's foot ginger, originally a postpartum tonic for women, has developed into a street food because it is too delicious. It is made with sweet vinegar, ginger, blanched pork knuckles and boiled eggs without adding a drop of water.
Pig's foot ginger method: 1) Peel the ginger and slice it, cut the pig's foot after processing it clean, rinse off the blood foam with cold water after flying water; 2) Fry the ginger slices dry without oil in the wok, and then put the pork knuckles into the wok to fry the water; 3) Take a crock pot to dry the water, pour in a bottle of sweet vinegar, put in the dried pork knuckles and ginger slices, add a little brown sugar, boil over low heat, cook for another 10 minutes to reduce heat, simmer for several hours; 4) Add the hard-boiled eggs, bring to a boil over low heat, cover and simmer. Do not add water during the whole production process, if the ginger vinegar juice is not enough, you can add add dice sweet vinegar.
In Guangdong, there are many ginger desserts. Ginger bumping milk, ginger sweet potato syrup, and rice balls with different fillings cooked in ginger soup.
For example, ginger bump milk is a characteristic traditional dessert snack in the Pearl River Delta region of Guangdong, which is hedged with ginger juice and milk to make ginger bump milk, which is perfectly integrated with sweet and spicy, tender and refreshing. Ginger bump milk ingredients: ginger, milk and sugar. Method: 1) Ginger juice: ginger washed and peeled, cut into pieces, put into the blender and beat (or directly chopped), then pour into gauze to filter out the ginger juice, divide 20 grams of ginger juice into a small bowl; 2) Heat the milk, put the milk into the milk pot and heat it on medium-low heat until the side of the pot bubbles up, then get away from the heat, put in the sugar and stir well; 3) Quickly pour the hot milk from a height of 20 cm into a bowl filled with ginger juice, cover a plate and wait for about 10 minutes to set.
3. Taizhou, Zhejiang: ginger noodle soup, ginger fried rice, etc
In Taizhou, Zhejiang, no ginger is not happy. Drink ginger soup, ginger tea, ginger rice porridge, eat ginger fried rice, ginger soup noodles, ginger walnut stewed eggs, ginger fried rice, ginger sugar, ginger slag eggs, ginger ice cream and so on.
Ginger noodle soup is a ginger slag egg made by boiling dried shrimp, fresh shrimp, clams, shredded meat, dried incense, yellow flowers, white silk, and small green vegetables in the ginger soup, and the egg lying on the noodles is also a ginger slag egg that is chopped with ginger soup and boiled with eggs.
Ginger walnut stewed egg, the ingredients are ginger juice, eggs, walnuts, brown sugar, rice wine and so on. Simple: Mix the eggs with ginger juice, rice wine, brown sugar and water, steam them through the water until solidified, and sprinkle with brown sugar and crushed walnuts.
Ginger rice tea is made of rice wine soaked in old ginger slices shredded, fried to dry and not dry with indica rice, get brown ginger fried rice, plus brown sugar, you can brew a bowl of ginger rice porridge. It doesn't have the spicy taste of ginger.
4. Fujian: Ginger hen duck
Ginger hen duck is a local traditional snack in Fujian, which originated in Quanzhou, Fujian. Ginger that is more than three years old is called "ginger mother", which can drive away cold and dampness.
The traditional ginger hen duck method is to pour sesame oil in a casserole dish, spread a layer of ginger, then put the whole duck in, pour in the right amount of rice wine, cover the lid and simmer over low heat. The aroma of the pot is overflowing, and the color and aroma are beautiful.
Ginger warms up, duck meat is moist but not greasy, warm but not dry. Spring and summer to dispel summer humidity, autumn and winter to dispel lung dryness, after eating the whole body warm, qi and blood double supplement.
5. Changsha, Hunan: Perilla peach ginger
Perilla peach ginger is a popular practice from the Changsha Winter Melon Mountain Supper Night Stall. Its method is a bit like canned fruit, with rock sugar, the most tender ginger in the summer, the crisp peach with a strong aroma, marinated together with perilla and bayberry, that is, perilla peach ginger, the taste is crisp and sweet.
6. Guangxi: Gingeric acid
In Guangxi, there is a special sour food sour (yě), of which ginger is indispensable. Among them, red rotten acid is a specialty of Wuxuan County, Guangxi, and unlike the sour in other parts of Guangxi, the pickling process of Wuxuan red rotten acid is not put into sour vinegar, but relies on the fermentation of red rotten to form a sour taste. The most common ingredient in pickled red rotten acid is ginger.
7. Gansu: Minxian ginger powder fish
Minxian ginger powder fish is a special cuisine of Minxian County, which belongs to Dingxi City, Gansu Province. Ginger meal fish is soy starch dissolved in water, poured into a pot of boiling water and boiled into a paste, with a colander drip beads, immersed in cold water, in the shape of a small fish. Then use ginger powder to mix green onion, garlic sprouts, spicy seeds, salt, add "fish soup", and soak a shredded oil (twist flower). Ginger powder fish is mainly ginger, ginger is scattered, warm in the stomach.
In addition to these regional representatives, there is also ginger sugar, which removes wet cold, which is more common everywhere. There are also classic Lu cuisine sai crab (fried with eggs, ginger, vinegar), brown sugar ginger tea, ginger skewed cola, etc...
Eat some ginger appropriately in the summer, warm the stomach and spleen.