Onion ginger garlic, known as the "three musketeers" of seasoning condiments.
Although ginger is ranked after the onion and is the second of the three musketeers, for many people, it is a dispensable existence.
It's like a line from a tv series that swept the country a long time ago: "If you love someone, send him to New York because it's heaven; if you hate someone, send him to New York because it's hell." ”
Ginger is such a controversial food seasoning. Those who love it think that its whole body is treasure; those who hate it think that it is worthless.
But it is such a existence that is difficult to lack in kitchen cooking. With it, you may not feel it; without it, you always feel that there is a lot missing.
Strictly speaking, "Jiang Youjun" should come later than "Garlic You Fierce".
In 2010, under the combined effect of a variety of factors, the price of garlic on the market suddenly rose sharply, soaring one after another, from two yuan per kilogram to 12 yuan per kilogram in a short period of time. Subsequently, ginger also joined the ranks of the rise, so the market called this phenomenon "garlic you fierce, ginger you army".
Around the Spring Festival in 2020, the "Ginger You Army" has made a comeback, and ginger has risen sharply. For a time, the ginger in the kitchen was anxious again, making many people complain: what is the reason behind such ups and downs?
No matter what the reason is, as long as the price rises, people's hearts will panic, which just shows that we ordinary people's kitchens are inseparable from ginger all the time.
To sum it up carefully, we can roughly find a law of ginger price fluctuations: "expensive for one year, cheap for two years." For example, since the "Ginger YouJun" in 2010, around 2020, it is in a cycle of ginger price increases again. Why is this happening? In 2010, the national ginger price soared, which quickly triggered large-scale planting in 2011, and there was a "ginger fever"; the market oversupply led to a continuous decline in ginger prices in 2011 and 2012; so after some farmers gave up planting ginger, the supply of ginger decreased in 2013, and the price rebounded again. And so on. In the summer of 2019, the high temperature and rain, the decrease in ginger production, coupled with the reduction of ginger planting area and the reduction of ginger yield in the main production area of Shandong, triggered another sharp rise in the price of ginger in 2020.
Ginger is not a necessity, but ginger is a necessity. As an indispensable spice condiment in many dishes, how ginger should be used in stir-frying is not known to everyone. Ginger is used just right to add flavor to dishes; conversely, it can be self-defeating.
When stir-frying, we often encounter some questions: What dish should we put ginger in? When should I put ginger? How much ginger should be put in? Let's take a look at them one by one:
(1) Ginger shredded into the dish, more ingredients.
Ginger has a spicy flavor and can be used as both a condiment and an ingredient in dishes. When cooking, if it is divided according to the degree of new and old, it can be divided into several types such as new ginger, yellow ginger, old ginger, poured ginger, etc.; if it is divided by color, it can be divided into red claw ginger and cucumber ginger. The new ginger skin is thin and tender, the ginger flavor is lighter; the yellow ginger is spicy, the ginger flavor changes from light to thick, it is the top of the ginger; the old ginger skin is thick and strong, the ginger taste is spicy, but the aroma is not as good as the yellow ginger; poured ginger, with ginger sprouts, can be used as a side dish or sauce pickling, delicious taste.
Ginger, which is added as an ingredient, is usually cut into strips. For example, the dish "ginger shredded meat" is to take new ginger and green and red peppers, cut into strips and stir-fry with lean pork shreds, and its taste is spicy and delicious, unique. Cutting new ginger or yellow ginger into shredded ginger can also be used as an ingredient for cold dishes, which has the effect of sterilization and disinfection in addition to freshness. For example, Huaiyang cold mix vegetables "mix dry silk", that is, the large pieces of dried tofu are cut into about 20 pieces, and then finely cut into dry wires that are thinner than matchsticks, soaked in boiling water 3 times, squeezed out of the water and put into the plate, sprinkled with ginger shreds on top, poured with seasoning. This dish is characterized by soft and light dried silk and fresh and spicy ginger shredded.
In addition to seasoning with ginger when stir-frying, ginger can also be soaked to eliminate odor when side dishes. Some chefs say that ginger is a gift to dispel fishiness, and any ingredient with a slight odor can be dissolved when it touches ginger. Ginger is indispensable in seafood soup, steamed fish should also be shredded ginger, and fried beef should also be stained with ginger juice. When macerating, if you add an appropriate amount of cooking wine and green onions, the effect will be better.
(2) Ginger slices into the dish, to remove the fishy body.
The processing of ginger into ginger pieces or ginger slices is generally used in stir-fry dishes, such as stewing, stewing, simmering, burning, boiling, grilling, etc., and its main role is to remove the fishy smell of aquatic products or livestock. When stir-frying, put ginger, mainly to take its flavor, and after frying, discard the ginger. Therefore, during processing, it is necessary to cut into ginger pieces or ginger slices, and use the knife surface to loosen it so that it is cracked, so that it is easy for the ginger flavor to overflow and immerse it in the dish. For example, "stewed chicken", when cooking, must be seasoned with ginger slices, otherwise it will not be possible to achieve the effect of crisp and fragrant chicken, tender ingredients, and clear and mellow soup.
(3) Ginger rice into the dish, fragrant and fresh.
Jiang was also called "Xinjiang" in ancient times, which means "Xinjiang YuBai Evil". Ginger warm and cold evil, the use of this unique function of ginger, people eat cool dishes, often accompanied by ginger rice vinegar with food, vinegar has the effect of removing fishy and warming the stomach, and then with ginger rice, complementary mutual storage, can prevent diarrhea, sterilization and disinfection, but also promote digestion. For example, "steamed white fish", "hibiscus crucian carp", "steamed crab", "drunken shrimp", "boiled bamboo shoots", etc., all need to be poured with vinegar, add ginger rice, and some also need to be sprinkled with pepper and placed on coriander leaves.
(4) Ginger juice into the dish, color and taste are good.
The internal organs of aquatic products and poultry generally have a strong fishy and smelly odor. And to get rid of these odors, ginger juice is an indispensable spice. What is ginger juice? It is to pat the ginger pieces loose, use water or add green onions and cooking wine, and soak the juice for a period of time to become ginger juice.
To sum up: if you take ginger as the main ingredient, you can cut ginger shreds and fry it with other ingredients; if you need to defuse vegetables, you can cut the ginger into ginger pieces or ginger slices; if you mix cold vegetables, you can use ginger rice to make fresh; if you want to go fishy in advance to increase the flavor, you must soak it in ginger juice.
Each of the four usages has its own magic.
As the saying goes: "Ginger is the old spicy, wine is the aroma of aging".
Therefore, whether ginger will be used when stir-frying, and how to use ginger better, is an important criterion for distinguishing between culinary veterans and novices.
Far from the kitchen, ginger's whimsical uses in daily life are also innumerable. What other life ginger tips can you cite?
