How to make it delicious when the water ginger I bought is too old

Dry-pot yellow bone fish.

Materials: 1. Yellow bone fish, small ones are good, not too big, about five or six, they must be live, not frozen;

2. A handful of green onions, which should be tender and green;

3. A large piece of ginger, cut into thin slices;

4. 8 garlic heads, pat them with a knife;

5. 80g dried chili pepper;

6. 10g of peppercorns, no powder;

7. three star anise;

8. Edible oil;

9. Cooking wine, soy sauce, etc.;

Production method: 1. Wash the yellow bone fish after killing, marinate it in soy sauce and cooking wine for half an hour, then rinse it and dry it;

2. Heat the pot, pour the oil, and heat it until it is eighty;

3. Put the yellow bone fish into the fried one by one until they are eight mature;

4. Leave a little oil at the bottom of the pot and pour out the remaining oil;

5. Heat, add garlic and stir-fry until fragrant;

6. Add star anise and Sichuan peppercorns;

7. Add ginger;

8. After the fragrance of various ingredients, add dried chili peppers and stir-fry for a while;

9. Add the fried yellow bone fish and add the green onion segments;

10. Stir-fry lightly a few times, then put it in a dry pan;

11. Cover the lid, turn on low heat, and let it sit for about ten minutes before serving

12. Hehe, wait for drooling.

Dry pot yellow bone fish is a very popular fish here, Sichuan people eat yellow and spicy dice, southerners call yellow bone fish. The biggest feature of this fish is that it is tender. After making the dry pot fish, the fish meat is not broken, it is still a whole fish, but the cut part of the fish body is extraordinarily flavorful, the spicy taste of the dry pot is very fragrant, and the tender taste of the fish meat is extremely delicious.

To prepare the tomato yellow bone fish soup.

It's hot, I have no appetite, I just want to drink soup, I see that the yellow bone fish is not bad, I usually love to burn tofu to eat, today it will change to a new taste, cook tomato soup.

That's all for the material.

Put water in the soup pot, add ginger, and boil the yellow bone fish together.

Cut the tomatoes and put them inside, reduce the heat to medium-low and simmer for about 10 minutes.

Finally, add salt to taste, sprinkle with chopped green onions, and it is a very delicious soup, suitable for summer.

There are many names of yellow bone fish, all kinds of local names: what is yellow spicy ding, yellow duck is called, ang thorn fish, because it has a hard thorn on its back and both sides, it is named, we also call it yellow tooth thorn, this fish seems to have both the south and the north, many people love to take it to stew tofu to eat, this dish made by my sister is very delicious. It is also good to use in boiling soup, because this fish bone is less tender and tender.

Materials. There are three, four, five or six yellow bone fish (it is best to cut off the spines when making them, and prick them carefully, it is said that the belly of the wild is yellow).

There are two large northern tomatoes, a small piece of northern (old tofu), a few slices of ginger, and two green onions.

Seasoning: salt, pepper. Method.

First cut the old tofu into thin pieces and fry it slightly in the oil pan, sprinkle some salt on the noodles, and put it out on both sides that it is slightly yellow, 2

Leave the bottom oil, put the tomatoes in and stir-fry the juice, add three small bowls of water, 3

Put the fried tofu in it and bring it to a boil over high heat, 4

Then put the yellow bone croaker and ginger slices in, this kind of scaleless fish can not be fried, 6:6: After boiling over high heat, turn to medium-low heat and cook for about half an hour, add salt and pepper, sprinkle some chopped green onions, the soup is very thick.

Tips: 1.This soup is actually milky white, but there is a little tomato oil floating on it, hehe, very healthy oil.

If you want to eat it alone, it won't taste good at all.

"Ginger" is one of the necessary spices for stir-frying in the kitchen of every household, and there is a folk saying: "Eat radish in winter and ginger in summer, and don't work for doctors to prescribe medicine". As the saying goes, "ginger is still old and spicy", is ginger better than tender ginger? What is the difference between young ginger and old ginger?

Young ginger and old ginger are very different, and the difference is in the degree of maturity.

"Ginger" can be said to be the magic weapon of cooking, stir-frying, boiling soup, always indispensable this taste, some people say that the use of old ginger when stir-frying, than the use of tender ginger, in fact, it should depend on the use, look at the physique! Whether it is old ginger or young ginger, because it has not been processed, it is called "ginger" in traditional Chinese medicine, and the difference is the difference in maturity.

When ginger is planted for 4 months, the fiber is fine and the taste is slightly spicy, and the ginger harvested at this time is called "tender ginger"; When it has been planted for 10 months and has been fully matured and aged, the fiber is coarse and the taste is spicy, and the ginger harvested at this time is called "old ginger", that is, the ginger mother.

Wet and heavy physique, eat tender ginger, and the cold physique is suitable for old ginger.

Traditional Chinese medicine practitioners pointed out that with the different maturity of ginger, there are also differences in the degree of sexual taste, young ginger is slightly warm, fresh and fragrant, has the function of "appetizing, dampness", suitable for people with heavy physique such as diarrhea, poor appetite, and edema of the lower limbs. Because of the more "gingerol" ingredients, the old ginger has a spicy taste and has the function of "cold resistance", which is more suitable for people who are afraid of cold, cold hands and feet, often have diarrhea, menstrual pain and other cold constitutions.

The fresh rhizome of ginger, (tender ginger) has the effect of diaphoretic and epidermatic, warm and stop vomiting, warm the lungs and relieve cough, and can be used for ** wind chill, cold and fever, headache and nasal congestion, vomiting, wheezing and coughing, fullness, diarrhea, etc. In addition, ginger can also detoxify the poison of Banxia, Nanxing, fish and crabs.

Dried ginger (old ginger) The dried rhizome of ginger has a pungent and hot taste, and has the effects of dissipating cold in temperature, returning to yang and clearing the pulse, and warming the lungs. The scorching cold evil in the middle is more prevalent.

Those who are also wet, as well as the wheezing and coughing of cold drinks and lungs are quite suitable; It is often used for cold pain in the abdomen, vomiting and diarrhea, cold limbs and slight pulse, phlegm drinking, wheezing and coughing.

Ginger Dried ginger is fried until the surface is slightly black, and the inside is brownish-yellow, with bitter, pungent and warm taste, and has the effect of dissipating cold in temperature and stopping bleeding in warm menstruation. It can be used for abdominal pain, diarrhea and cold bleeding due to qi deficiency and cold. For example, it is used for abdominal pain, diarrhea, cholera and tendon transfer of spleen and stomach deficiency and cold, and mugwort leaf pills for treating spleen and stomach deficiency and cold and blood in the stool.

As it was said upstairs: each for his own use.

Ginger is divided into two categories, young ginger refers to ginger with leaves, and old ginger refers to ginger at the root. In terms of medicinal effects, old ginger is better than young ginger, while dried ginger has better medicinal effects. As the saying goes:

Ginger is old and spicy. "Generally, new ginger is used for consumption, and old ginger is used for medicine and treatment. This kind of ginger has old flesh and strong spicy taste, and is sometimes used for stewing, such as ginger duck; Tender ginger is mostly used as a daily seasoning and pickles.

Generally, turmeric is the best quality.

It's all good, the old spicy enough to taste tender and delicious.

Of course, it's ginger. Use old ginger for pickled cabbage, tender ginger can also be, and of course the seasoning is old ginger!

Tender ginger is suitable for making sugar ginger, which has a good taste, and old ginger is suitable for cooking to remove the fishy smell.

Drink ginger soup. Ginger has the effect of diaphoretic and detoxifying, warming and stopping vomiting, warming the lungs and relieving cough and detoxifying, and the curative effect of old ginger is better than that of young ginger.

Each has its own merits, old ginger can be used for soup, and young ginger can be used for stir-fried meat with ginger shreds.

Ginger is still old and spicy. If you want a strong ginger flavor, of course, old ginger is good.

Of course, old ginger is good, and old ginger has high medicinal value.

It must be the old ginger that is good, there is a saying that ginger is always old and spicy!

Ginger has the difference between harvesting ginger, young ginger and old ginger, ginger is 16-18 cm tall in the plant, and there are about five true leaves, combined with loose soil to take out (weak seedlings are not taken); Tender ginger in"White dew"Before and after, according to the market needs, the appropriate amount of harvesting; Old Jiang Yu"Beginning of winter"Before and after the aboveground stems and leaves are yellow, the underground rhizome is old and ripe when the digging, the ginger picked in this period is not only high yield, spicy taste, and resistant to storage, can be used as a kind of ginger or dry ginger.

Generally, it is better to use ginger for medicinal purposes. Medicinal uses include ginger, cannon ginger, dried ginger, etc., and their effects vary due to different processing. Ginger is pungent and warm, and has the effects of sweating, warming the stomach, and chasing away cold and evil; Ginger is astringent, warm, and has hemostatic effect; Dried ginger is hot and spicy, and has the effect of dissipating cold in temperature and removing spleen and stomach deficiency and cold.

Ingredients: half a pound of young ginger, half a bag of vinegar, two taels of sugar.

Method: 1. Scrape the ginger peel and cut it into long slices;

2. Put it in boiling water and boil for about three minutes, take it out and soak it in cold water for an hour, then drain the water;

3. Mix the sugar and vinegar and cook until the sugar is completely dissolved, then cool thoroughly;

4. Put the ginger into a glass container, pour in the sweet vinegar sauce to soak the ginger, and eat it in three days.

Pickled and eaten, the kind of pickles.

Artichoke can be eaten if it is not fried, but it is not recommended. Artichoke is a perennial root-bearing herb of the Asteraceae family, with high nutritional value and can be eaten raw, so artichoke can also be eaten without frying. However, because artichoke contains a lot of starch and cellulose, these substances are difficult to digest and are generally not recommended for their own health.

If you eat unripe artichokes, it may increase the burden on the human gastrointestinal tract. Artichoke contains a lot of starch, cellulose and a variety of minerals, and the human body temporarily does not have food that can completely digest and metabolize cellulose, so unripe artichoke may cause harm to human health.

Artichoke is sweet and cool, and it can be used to stir-fry vegetables to supplement sufficient nutrients for the human body, and it is also good for human health. In addition, artichoke can also be pickled, boiled in soup, cold salad and eaten raw, and there are many ways to eat it.

If you want to fry artichoke, you first need to prepare artichoke, vegetable oil, green garlic, salt, soy sauce, red pepper, all wash, slice the artichoke, and cut the sharp pepper and green garlic into sections, put the artichoke after the oil is hot, add a small amount of water, stir-fry the artichoke until transparent, and then add seasonings and stir-fry evenly and add garlic.

Since I learned to make my own ginger candy, I will often make it every autumn, and my hands and feet are no longer cold in winter.

The practice of sweet vinegar ginger

1.Use a clean scouring pad or a small brush to gently rub off the skin of the ginger without peeling it.

2.Cut the ginger directly into thin slices that are just translucent to the light, or use a paring knife to peel the ginger fibers into slices.

3.Sprinkle a teaspoon of salt on top of the sliced ginger and marinate for about 15 minutes.

4.While waiting for the ginger slices to pickle, boil a pot of boiling water to sterilize the glass bottle used to hold sweet vinegar ginger, and set aside to dry and set aside.

5.Boil a small pot of water, after the water boils, dry the marinated ginger slices by hand and put them into the pot for five seconds, immediately turn off the heat and take them out, after boiling for a long time, the ginger will lose its crisp and tender flavor.

6.Allow the ginger slices to cool until they are not hot, then drain them and put them in the jar you have just prepared.

7.Then adjust the sweet vinegar sauce, add 120ml of rice vinegar and 80g of rock sugar to the pot, and heat over low heat until the rock sugar melts.

8.Add a few black wolfberries to the sweet vinegar sauce, poke it to make the sweet vinegar juice dye as soon as possible, and then filter the sweet vinegar with black wolfberries and pour it back into the can of ginger slices.

Sweet and sour new ginger. Wash the surface of the new ginger (no need to scrape the skin, the effect of ginger skin is stronger), cut into thin slices and marinate with salt for 20 minutes, put white vinegar and rock sugar and wolfberries into a pot to heat to dissolve the rock sugar, and then put it into a clean and oil-free sealable container to cool and set aside. Dry the marinated ginger slices and set aside, and the ginger juice can be used to marinate meat or make cold dishes.

Put the dried ginger slices into the ginger vinaigrette and seal and marinate for 1 day, the longer the marination, the more flavorful it will be.

Okay, then the best way to eat is to stir-fry the meat with ginger, this is particularly delicious, and it tastes no spicy taste, and often eats ginger, this is also good for the body, this can keep warm.

Ginger shredded and red dates, brown sugar boiled water, if you are troublesome, buy the finished product, hoe He, Li Ziqi, etc. are very good Hoe He is more expensive and cheap.

It can be made into pickles or it can be made. Stir-fried shredded ginger with meat. Fresh ginger is needed, cut into very fine pieces of pork belly and stir-fried in oil, add shredded ginger, add seasonings, and do so. The taste is good.

Ginger is used for seasoning, not as a dish, and young ginger should also be fried with meat.

Jiang doesn't like to eat him, I don't think it's very delicious for me to do anything? It's delicious, and in this case, it's usually used as a side dish when stir-frying.

I think pickled ginger is more delicious.

How can you make a good gun, and you can cut the gun well? And then you cook the other dishes you have made, and then put the glue in when the piece is going to pick up, and that comes out.

Ginger ale hits milk.

Ingredients: fresh milk, a little fresh ginger, two fresh eggs, rock sugar or white sugar.

1.Bring the fresh milk to a boil in a pot and pour it into a bowl while hot. Put the bowl in ice water, the colder the ice water, the better, so that a layer of milk skin can be formed immediately, and the milk skin is thick and not easy to break. Pay attention to a little milk, we're just going to do that.

2.Use chopsticks to gently insert the edge of the milk skin, pick up the milk skin, and slowly pour out the milk in the bowl, so as not to break the milk skin.

3.Take the ginger, break it up, add a small amount of water, filter, and leave a little ginger juice for later use.

4.Take two fresh eggs, take their egg whites, stir well, pour in an appropriate amount of milk, add white sugar (those who pay attention to maintenance can add rock sugar), mix well, heat appropriately, and let the sugar completely dissolve. Add ginger ale, depending on your taste.

5.Slowly pour the mixture into the previous bowl and the original layer of milk skin will slowly come out. Cover and put on the fire to simmer.

6.When the milk is fragrant, when the pot is boiled, a layer of skin will form under the original layer of milk skin, forming a double layer, which is called double skin milk.

Ginger marinated in rock sugar water for a week can not only smelt colds, but also prevent colds. There is a saying in my hometown: drinking ginger soup in the morning is like drinking fairy soup from a fairy.

I don't know if there is such a god, but it is true that it can prevent and cure colds. The recipe is simple and delicious.