Ginger: Am I not standing tall enough? Photography / JuliaPhoto. Pictures/Figureworms>Creative
-Fengwujun Language-
Ginger that makes sugar sweeter and meat more fragrant
It was delicious on its own!
Since the fact that "the owner of Shaxian Snacks handed the large piece of ginger in the brine pot to the customer as a chicken leg" was exposed, the ginger has been subject to a storm of accusations (group) lawsuits (mockery): pretending to be shredded meat in the fish fragrant meat shreds, pretending to be potatoes in the dry pot potatoes, pretending to be pink kudzu in the soup of the pink kudzu pot, pretending to be XX in all the braised XX... Vividly interpret what is called "the wall is pushed by everyone".
In the period of "ginger you army" when ginger is expensive, exchanging a chicken leg for such a large piece of ginger will make a steady profit. Graph/Network
For a long time, ginger seems to have only two forms of existence, either exposed by the angry deceived masses, or quickly completed the task of removing fishy or bursting incense, and then completely ignored, very humble. In fact, all over the country are scattered with specially created for Ginger protagonist scripts, after a search, we set up a table of "full ginger feast" that swallows mountains and rivers, so that Jiang can show off his strength.
Pick up the chopsticks, open your belly, and open the whole!
<h1 class= "pgc-h-center-line" > cold dish: eat pickled ginger appetizer first</h1>
Every piece of yellow-skinned, yellow-fleshed, and coarse-fiber middle-aged ginger has spent its youth in the embrace of the soil. Ginger at this stage is called sub-ginger, which is not only handsome in appearance, but also has a crisp and tender fruit texture and a strange fresh smell. These wonderful qualities make ginger a popular kimchi ingredient.
"Garden Vegetable Ten Yong Zi Jiang" poem: the new sprout texture is greasy, and the sun is as pure as the sky. Just like the uniform makeup fingers, the soft tip is light red. Photography / BVS UTS. Photo/Visual China
In Guangxi, it is yě (ginger) flavored with white vinegar; in Hunan, it becomes purple oil ginger marinated in soy sauce; to taste light Japanese cuisine, it is necessary to rely on sweet and sour sushi ginger to give the taste buds a good start.
Sichuan people who are good at kimchi divide kimchi into "seasoning dishes" and "diving dishes", the former such as pickled peppers and pickled garlic, which are used for cooking seasoning; the latter such as pickled bamboo shoots, bubble lotus white, pay attention to "fast bubbles and fast eating"; Zi Ginger is an amphibious player, both the former's strong, and the latter's freshness, you can make a plate of appetizers alone.
The skin of the ginger soaked in salt water and asahi pepper is slightly wrinkled, and it is accompanied by a crisp "click" when it is introduced, awakening all the senses. The slight pungent smell makes the population's tongue grow, and the white porridge and steamed bun are no longer dull, but instead release the unique sweetness of starch, so that the lazy stomach immediately recalls the beauty of food.
The sound of pickled ginger: eat, click, clack. Photography / BVS UTS. Photo/Visual China
< h1 class = "pgc-h-center-line" > hard dish: meat eaters despise and need ginger education</h1>
In addition to "diving" and being a small dish, the performance of zi ginger on the stove is also very eye-catching.
Powerful condiments, dare to compete with the main material for naming rights: sub ginger duck, sub ginger rabbit, sub ginger bullfrog... In the world of Sichuan Zigong salt gang cuisine, Zi Jiang "stamped" everywhere, relying on the three attributes of "spicy and sweet" and the strong suppression of meat, the prefixes of "spicy" and "spicy" common in Sichuan cuisine were replaced by their own names.
With the cover of sub-ginger, diners can let go of their senses of taste and smell without scruples, boldly explore the aroma of the subtlest parts of protein, without worrying about touching the fishy smell of defeat - how many steamed fish have failed on the earthy smell at the end of the aftertaste?
Salt gang dish "sub ginger duck", ginger shredded and duck duck dance together. Photography/MAYA Vision. Figures/MarketMap
The mature ginger removed the word "zi", the ginger flavor became more and more fierce, and the combat effectiveness was greatly improved. There are twenty-four flavor types of Sichuan cuisine, among which there is "ginger flavor". Ginger hot nest chicken stands on the shoulders of the giant named "Back to the Pot Meat", waving a large flag with ginger characters.
The chicken meat of the ginger hot nest chicken is processed in a "back to the pot" method, but the real essence lies in the ginger juice based on red oil. The magic source of Sichuan cuisine, Pixian watercress took the lead, boiling and embracing a large bowl of fresh ginger. While the golden crushed rice crackles in the frying pan, add a spoonful of vinegar, and the earthy and herbal smell of the ginger evaporates, leaving only the fresh aroma suitable for the diet.
The chicken is under the pot, and a thin layer of mustard is drawn in the noise, and the soul of the ginger is collected into the fiber gap of the chicken along with the soup, and the flavor is hidden, ready to surprise the unsuspecting diners.
A plate of hot chicken with ginger sauce can be sent away by eye for 5 bowls of rice. Photography by LengYu8231. Figures/MarketMap
In Sichuan cuisine, the relationship between ginger and many ingredients such as watercress and pickled pepper can be called a strong combination. However, in the coastal areas of South China, where spices are rarely used, ginger has changed from "a member of the group play" to "a party in the opponent's play", facing the pressure from protein. Even so, Ginger can still win surprisingly. For example, the duck meat in the Fujian ginger hen can be exchanged for chicken, but without the senior ginger, the ginger mother, this dish is completely untenable.
Slice the ginger and eat the duck in large bites. Photo/Visual China
One of the pleasures of eating ginger hen duck is "finding a pound of duck meat in five pounds of ginger slices". What Hokkien person hasn't been cured by the steaming ginger flavor and sesame oil aroma of ginger duck in the cold winter (yes, Fujian is also perineum)? Not to mention the valley aroma of rice wine and the long residual temperature of the casserole itself, each of which is a sincere encouragement to the body.
Equally sincere is The Pig's Foot Ginger from Guangdong, so sincere that it is eager to write the word "supplement" on the forehead. The bright and dangling collagen plus the peeled white boiled egg, put in the broken brick brown sugar, and then pour the rich vinegar juice made of ginger, eight precious sweet vinegar and black vinegar without stinginess, drown all the ingredients, simmer for two hours, and get a pot of shiny pork knuckle ginger.
Ginger shrug stewed pork knuckle ginger without adding a drop of water. Graph/Network
Although the appearance of the finished product is prohibitive for some people, the taste is a wonderful combination of sweet and sour and fat. In Guangdong, pig's foot ginger is both a highly respected maternal supplement and a common street snack, and this magical juxtaposition relationship is the embodiment of the "nourishing daily" of Cantonese people - adhering to the principle of mutual promotion of "vegetarian fire, meat tonic", you can always find the right reason to eat belly round.
As the best partner for meat, imitating the taste of meat is the magic of ginger.
Because pickled pepper is frequently used in the cooking of fish, people "see pepper thinking fish" and name the stir-frying aroma of bubble pepper "fish aroma", which gives birth to a series of "fish aroma XX". This association also applies to ginger: because it is deeply tied to hairy crabs, ginger flavor plus vinegar flavor, rounded is "crab fragrance", so there is a "crab crab" fried with eggs, ginger and vinegar. This imaginative dish seems to be a compliment to eggs ("tenderer than crab meat!"). In fact, ginger and vinegar are the finishing touches.
Pour pumpkin juice on it, and the "racing crab" can be more fake. Photography/GCMT graphics. Photo/Visual China
<h1 class= "pgc-h-center-line" > staple food: carb carnival, ginger is never absent</h1>
In the face of meat, ginger is handy; in the face of staple food, ginger can also be perfectly integrated. Under the light of Chongqing's small noodles, ginger duck noodles also from Sichuan and Chongqing, although not very famous, are also the selfish treasures of some people.
As a variant of Yibin noodles, ginger duck noodles often appear in the form of small plates of noodles in night markets. Pickled ginger, pickled peppers, and diced duck are sautéed into a spicy bun and poured over the hard noodles, slightly aggressive, allowing the half-dreamed stomach and brain to regain consciousness. Outside of Sichuan, walk into a Sichuan noodle restaurant, if you can find ginger duck noodles in the corner of the menu and click on it accurately, you may also get the eyes of the boss.
Ginger duck noodles, black bass. Photography / KADJAR. Figure/Figureworm Creative
Unlike ginger duck noodles, which are poured first and then served, Jiangnan noodles are often a bowl of Yangchun noodles and a plate of toppings separated by the diners themselves; in the eyes of Wuxi people, a small plate of ginger vinegar is added to count as a complete breakfast. The toppings are often very firm, and compared with braised meat, roasted duck, shredded eel, pork and beef slices, the freshly cut ginger shreds resemble a clear decorative note, breathing life into a slightly muffled score.
"Top matching" three shrimp noodles, ginger silk although small, but the soul. Photography / fxy1223. Figure/Figureworm Creative
The taste of ginger is full of spirituality, not to mention shredding, even if it is ground into powder, it still has the right to title. In Dingxi, Gansu Province, people use ginger powder to mix green onions, garlic sprouts, spicy seeds, salt, into the "fish soup", soak a piece of oil (twist flower), and become a bowl of refreshing ginger powder fish. A bowl of breakfast starts the day. The so-called "fish" is actually a noodle that makes the cooked soybean flour paste through a colander, dripping into cold water, and condensed into a small fish shape, this dripping technique is called "dripping beads", put together, cute and fairy.
Skyfall little fish fry! Graph/Network
The river fresh and seafood soaked in the ginger soup bath wash away a "cold". Graph/Network
<h1 class = "pgc-h-center-line" > dessert: with the impact of ginger, it can be sweetened into the heart</h1>
Looking at the spices commonly used in Chinese cooking, it seems that only ginger can be successfully mixed into the dessert world, and it is mixed with wind and water, and it can truly achieve "sweet and salty". People's preference for ginger is almost to the point of double standard: as long as a handful of ginger shredded ginger is put in and boiled over high heat, Coke changes from fat house happy water to "cold fairy water". In front of Ginger Coke, even the health party, which has always despised carbonated drinks, will show a tolerant smile.
Taizhou people who are not happy with ginger are naturally sweet and sweet into ginger flavor. Sliced ginger soaked in rice wine, dried in the shade and stir-fried with indica rice to get the browned ginger fried rice; add brown sugar to make a bowl of ginger rice porridge. Ginger juice, egg liquid, brown sugar, rice wine mixed together, whisked vigorously, steamed into a dangling ginger sauce egg, if you pursue a luxurious configuration, you can also mix in walnuts. Nuts contribute the aroma of oil, the static pungency of mixing ginger and rice wine, and the brown sugar blended into the soft and tender stewed egg, which is the sweet nostalgia of Taizhou people who leave home.
Ginger sauce is mixed with eggs, and the season of wearing sweaters and scarves is more suitable. Photography / Mocha-Zhang. Figure/Figureworm Creative
The Turks say, "Sweets equal good hearts and warm words". In Taizhou, a small city of mountains and seas 8,000 kilometers away from Istanbul, this sentence has been cutely interpreted.
Another big chinese sweetie in China, Cantonese, also discovered the beauty of ginger-sugar combinations. Casually walk into a Cantonese sugar water shop, you can see a large string of "head character ginger" on the menu: ginger bumping milk, ginger sweet potato sugar water, and rice balls made of ginger soup with different fillings.
Spoon: No talent, let's perform a light water float for everyone. Graph/Network
The charm of ginger bumping milk lies in a dramatic "bump" word and a chemical experiment-like production process. The sugar-added milk is boiled to about 75 degrees, quickly injected into a small bowl filled with ginger juice, the two meet, ginger protease, casein, calcium ions are combined, and the milk gradually solidifies into smooth pudding. The most frustrating moment is when you can't help but touch the milk with a spoon without waiting for the pudding to take shape, and the result is that the perfect surface is destroyed – but it's also the best excuse to "have another bowl".
Most ginger desserts are inseparable from brown sugar or egg milk, and each one is a standard "tonic product" face, but Changsha's perilla peach ginger is an exception. Leaves, fruits, rhizomes, the three parts of the three plants "bumped" together, and the sparks that burst out were more wonderful than ginger hitting milk. Regarding the taste of perilla peach ginger, those who have not eaten it are unimaginable, and those who have eaten it are indescribable.
The addition of bayberry adds a layer of rouge to the peach. Photography / The Little World of Boom boom. Figure/Figureworm Creative
The smell of perilla is like a dense forest illuminated by the midsummer sun, grass, pollen and earth condensed into a drop of turquoise, releasing a strong plant aroma in the mouth; coupled with the sweet smell of peaches and the tender touch of ginger, covered with a layer of sharp rock sugar, white vinegar, salt, in the chaos to achieve a strange order. Diners searched their intestines and scraped their stomachs, still poor in words, so they had to name this experience "perilla peach ginger phenomenon".
After the last dessert, this table of all ginger feasts is about to end. Although I got the protagonist script, most of the time, Ginger is still the "scraps" that are picked out by chopsticks, but it is precisely because of its inconspicuousness that Ginger can swim in meat, turnover in sweet and salty, blend flavors, and add icing on the cake.
When you leave the table, you may wish to take a piece of ginger candy that is back to basics, and carefully appreciate the ironing and liveliness of this small role.
Introductory tutorial on eating ginger as a child: ginger slice candy. Photography / Natashamam35. Figure/Figureworm Creative
- END -
Wen 丨 Dense Forest
Cover picture 丨 Photography / Small world of dong dong gong, picture / figure worm · creativity