What is so special about the use of ginger in Sichuan cuisine?

Generally speaking, the use of ginger in Sichuan cuisine can fully integrate the taste of the dish with the taste of ginger, which is the best experience for tasters.

Generally, ginger is added when stir-frying the seasoning, and then the seasoning is put in together when the dish is finished, which can add more flavor.

I think ginger can be used to improve the flavor and remove the fishiness, and it is also good for the body.

I think they'll try to use as much ginger as possible for seasoning because it's delicious after all.

Sichuan cuisine will have a lot of ginger aroma, which will enhance the taste of the dish and eliminate the astringency. Pickled peppers are a unique flavor of Sichuan cuisine, especially the color of pickled peppers is red, spicy, and sour. The aroma of Sichuan cuisine is made of pickled pepper and ginger peppercorns, and fish-flavored pork is absolutely inseparable from pickled ginger.

Pickled peppers also have the astringency effect of seasonings, especially astringent. If you've ever been to a Sichuan restaurant, that dish is a must. Cooking is a unique way of cooking Sichuan cuisine.

Thick soup base is commonly used, including common seasonings such as bean paste, Sichuan pepper, ginger, Sichuan pepper, etc., and then cooked with beef, pork, fish, blood tofu and other raw materials.

Ginger is rich in gingerols and diphenylheptane compounds. These substances have a good antioxidant effect, can neutralize the body's oxygen free radicals, and avoid the damage of oxygen free radicals to cellsThus reducing the risk of cancer. When the weather is hot, the person's appetite will deteriorate, and the secretion of stomach acid will decrease, so the digestion ability will be further reduced.

But if you eat two slices of ginger before meals, it can promote the secretion of gastric juice, accelerate the peristalsis of the stomach, and natural digestion will be better.

Ginger has a strong hurricane effect in traditional Chinese medicine. When a person is infected by wind pathogens and has cold symptoms, taking ginger can effectively help the body eliminate wind evil, and then take proper rest, and the person will not catch a cold easily. Since the Qin and Han dynasties, many Sichuan dishes have been made with ginger, ginger, dried ginger or pickled ginger, and ginger juice and ginger oil are inseparable.

Sichuan ginger can be pickled, fried, roasted, boiled, steamed, stewed, mixed and used as an ingredient. There is a flavor type called ginger in Sichuan cuisine, which takes ginger as the main feature and highlights the taste and spicy taste of ginger, such as ginger elbow, ginger spicy nest chicken, gingerbread, okra, etc.

To make a real fish flavor, then I will first talk about its characteristics here, first of all, the color quality is red and bright, then we will inevitably think of the meaning of these four words, so that the color quality is red and bright, it is inseparable from the bean braid sauce in Sichuan cuisine, the bean braid sauce is repeatedly fried in oil temperature until the moisture Dried fish fragrance is one of the most common flavor types pioneered in Sichuan, pickled pepper is a very key seasoning, Sichuan families have to brew red pepper every year, first prepare the materials: pork, winter bamboo shoots, black fungus, carrots, green onions, ginger, garlic, chopped pepper, salt, sugar, Vinegar, light soy sauce, starch, when ready, cut the soaked fungus into shreds, carrots into shreds, winter bamboo shoots into shreds, pork into shreds, green onions, ginger and garlic.

The flavor of <> fish is the most representative of Sichuan cuisine among many flavor types, and it is widely present in the region with Sichuan as the core and radiating the surrounding areas. Fish-flavored dishes use fish chili pickled pepper as the main seasoning, which can produce a taste of cooked fish in cooking, which is one of the flavor types in Chinese cooking. It is a unique faction in Sichuan cuisine, and the reason why there is no fish and fish flavor is because of the pickled fish chili pepper used.

The Jiajiang and Sichuan cuisine in the southwest of Sichuan are very magical, there is no fish but there is fish fragrance, there is no crab but there is crab fragrance, fish flavor meat shreds, fish flavor eggplant fish flavor pork ribs In fact, there is no fish, but with a fish fragrance, how to make it out.

Sugar, vinegar, soy sauce, starch into juice, the key is the proportion of sweet and sour, each has a proportion. Fish coriander is one of the famous dishes of Sichuan flavor, and it is an important seasoning flavor type of Sichuan flavor, with various changes in the main ingredients and a wide range of flavor types. The dish does not use fish raw materials, but it has the aroma of fish, hence the name fish coriander.

Sweet, sour, spicy, salty and fragrant (salty, sweet, spicy, sour) five flavors in one and each vaguely distinguishable to produce the best Erjingtiao chili, they are the first important thing to brew traditional fish chili, a full of chili peppers, Zigongjing salt, a little brown sugar to enhance freshness, aroma has a pivotal position. As a seasoning, two fresh crucian carp are put on the process of soaking, and the chili pepper made in this way is particularly delicious. In the process of application, the fish flavor is the best.

Sichuan cuisine is a common ingredient used to flavor and improve the flavor and remove the fish, and the taste will be less greasy and refreshing, which integrates the greasy nature of Sichuan cuisine.

Sichuan cuisine is characterized by highlighting numbness, spiciness, fragrantness, freshness, large oil, thick flavor, and reusing "three peppers" (pepper, pepper, pepper) and fresh ginger. The seasoning methods include dry roast, fish flavor, strange flavor, pepper sesame pepper, red oil, ginger ale, sweet and sour acid, lychee, garlic paste and other compound flavor types, forming the special flavor of Sichuan cuisine, enjoying the reputation of "one dish, one style, one hundred dishes and one hundred flavors".

Most of the Sichuan cuisine will put ginger, the special use of ginger, is that you can eat ginger often, you can make your body not easy to catch a cold, can remove the moisture in our body, because the weather here in Chongqing is relatively wet and cold, so most people like to eat a little ginger chili pepper and so on. That's what makes it special, but also because the addition of ginger will enhance the original taste of the dish and make the meal more delicious.

There are many types of ginger, and the commonly used ones in Chinese food are ginger and sand ginger.

Sichuan cuisine is commonly used in seasoning flavors.

Sichuan cuisine: sweet noodle sauce, soy sauce, Pixian bean paste, chili, Sichuan pepper, pepper, sesame paste, copy sauce, copy oil, copy sauce, ginger, green onion, garlic, spices, etc. There are many dishes that are used for heavy adjustments.

The characteristics of Sichuan cuisine: fine selection of materials, exquisite knife work, diverse cooking methods, pay attention to seasoning, one dish and one style, Bailai Baiwei, pay attention to folk local characteristics.

Spicy (the most classic Sichuan flavor).

Features: spicy, salty, fragrant and hot. The combination of cold dishes with sweet and sour flavor, salty and umami is the best, and the effect of mapo tofu in hot dishes is better if it is added with pork cubes and good fresh soup.

Seasoning: Sichuan pepper noodles (pieces), chili noodles (or Pixian bean paste, dried chili peppers, red oil) salt, monosodium glutamate, sesame oil, soy sauce, sugar, mash juice, tempeh, five-spice powder, garlic sprouts, chopped green onions, etc. Suitable for both cold and hot dishes.

Home-cooked taste (the first in Sichuan).

Characteristics: salty, fresh and slightly spicy. Seasoning: refined salt, soy sauce, Pixian bean paste, can also be added to pick up red pepper, cooking wine, tempeh, sweet noodle sauce, monosodium glutamate, garlic sprouts, vinegar, sugar, ginger, green onions, etc., mostly used in hot dishes.

Fish flavor (the first in Sichuan).

Characteristics: salty, sweet, sour, spicy, fresh, fragrant, ginger, onion and garlic. When blending, it is necessary to make homemade soaked red peppers, without it (or the best pickled red peppers on the market), it can not become an authentic fish flavor, and there can be no more sugar and vinegar, nor can it be missing.

You can't put peppercorns, don't put the seasoning in the pot when making messy and leaky Lianglai, don't thicken, vinegar is slightly less than the amount of hot dishes, and the amount of salt should be a little more.

Seasoning: salt, soy sauce, sugar, vinegar, pickled red pepper, monosodium glutamate, ginger, green onion, garlic, mostly used in hot dishes.

There are three types of fish flavors: cold dishes, hot dishes, and dishes with sauce.

Strange taste (the first in Sichuan).

Features: salty, sweet, sour, spicy, fresh, fragrant, hemp, all kinds of condiments require appropriate proportions, do not suppress each other, complement each other.

Seasoning: salt, sugar, vinegar, red oil, monosodium glutamate, sesame oil, cooked sesame seeds, sesame paste, soy sauce, peppercorn noodles. It is mostly used in cold dishes.

I think this sales or it depends on what you do, and there is a good problem of personal Xixinzhou, as a four-loss Tanwuchuan people, I generally do Sichuan cuisine stir-fry and the like, I like to put that kind of purple ginger and tender ginger, if it is your stewed soup hot pot those, I recommend using old ginger is the best, to enhance the taste and remove the fishy. Hope it can help you, thank you.

Add some ginger to the dish to make it taste more delicious. Because ginger can remove the fishiness, especially when cooking seafood, it is necessary to put a lot of ginger to remove the fishy smell. Ginger is also very effective on the human body, because it can remove moisture and keep your body healthy.

So it is necessary to add some to the cooking.

Ginger. The taste is pungent, the sex is slightly warm, and it enters the spleen, stomach and lung meridians. It has the effect of diaphoretic and detoxifying, warming and stopping vomiting, warming the lungs and relieving cough, and detoxifying.

It can be used for cooking to enhance the freshness of the dish and add flavor to the dishes. Sichuan cuisine mainly uses Sichuan bamboo root ginger, which has the characteristics of yellow color, less tendon and fragrant smell. According to the cooking needs of different dishes, ginger is cut into slices, shredded, rice blinded, minced or juiced for stuffy reeds, and used in various hot and cold dishes.

In addition, pickled ginger (mainly young ginger) and dried ginger are used in a variety of dishes in Sichuan cuisine.

Sichuan cuisine will have a lot of ginger aroma, which will enhance the flavor of the dish and eliminate astringency. Pickled pepper pickled pepper is a unique flavor in Sichuan cuisine, especially the color of pickled pepper is red, sour and spicy. The fishy smell of Sichuan cuisine is made with pickled chili peppers and pickled ginger.

The pepper head and fish-flavored pork are absolutely inseparable from the pickled ginger. Pickled chili peppers also have the function of seasoning to eliminate astringency, especially astringency. If you've ever been to a Sichuan restaurant, that dish is a must.

Cooking is a unique way to cook Sichuan cuisine. Thick seasonings are often used as soup bases, including common seasonings such as bean paste, pepper, ginger, and Sichuan pepper, and are then cooked with ingredients such as beef, pork, fish, and blood tofu.

Ginger is rich in gingerol and diphenylheptane compounds. These substances have a good antioxidant effect, which neutralizes oxygen free radicals in the body and avoids the damage of oxygen free radicals to cells, thereby reducing the risk of cancer. When the weather is hot, people's appetite decreases, stomach acid secretion decreases, and as a result, digestion decreases.

However, if you eat two slices of ginger before meals, it can promote the secretion of gastric juice and will accelerate gastrointestinal peristalsis, natural digestion will be better.

Ginger has a strong hurricane effect in traditional Chinese medicine. When a person is infected with wind evil and has cold symptomsTaking ginger can effectively help the human body eliminate wind evil, and then take proper rest, people will not catch a cold easily. Since the Qin and Han dynasties, many dishes in Sichuan have been served with ginger, ginger, dried ginger or pickled gingerGinger ale and ginger oil are inextricably linked.

Sichuan ginger can be pickled, fried, roasted, boiled, steamed, stewed, mixed, etc., and can also be used as an ingredient. There is a flavor type in Sichuan cuisine called ginger flavor, which has ginger as the main feature and highlights the taste and spicy flavor of ginger, such as ginger elbow, ginger hot nest chicken, ginger kidney beans, okra, etc.

Sichuan cuisine will use a lot of ginger to make it fragrant and fresh, which will better enhance the taste of the dish and remove the fishy smell.

Sichuan's ginger has been famous since ancient times. During the Three Kingdoms period, Sichuan ginger became a good ingredient for cooking fish. Cao Cao was not satisfied with Sichuan ginger. The original version of "The Legend of Fangshu" is "Cao Cao said: "There is fish without ginger, why bother boiling fish?" ”

Today, ginger is also a very important condiment in Sichuan. Among the various flavors of Sichuan cuisine, "fish fragrance" and "home fragrance" are inseparable. Among them, there is a flavor type with ginger as the main characteristic.

Ginger flavor, ginger crispy belly, ginger cowpea are more famous dishes. Ginger flavor When making it, use peeled ginger and cut it into small pieces, add an appropriate amount of vinegar, soy sauce and a small amount of salt. Soaking is essential.

During the soaking process, the salt can make the ginger taste better.

In addition to old ginger, small ginger is also commonly used in Sichuan cuisine. Zigong's salted vegetables are particularly fond of using young ginger as an ingredient, which not only overflows with aroma, but also adds a fresh and spicy taste. Ginger Beef Shred, he is famous for ginger and rabbit.

There must be, ginger can get rid of the fishy smell, and places like Sichuan are mainly spicy.

I think Sichuan cuisine is spicy, so I use chili, ginger and garlic a lot.

In Sichuan cuisine, ginger is an indispensable seasoning and can play a role in seasoning.

Sichuan cuisine is more particular about ginger, and the types of ginger are also different for different dishes.

I think Sichuan cuisine often puts a lot of ginger in it, because they think it makes the dish taste better.

The ginger used in Sichuan cuisine is usually put in the pot and stir-fried first.

This thing can make their dishes fragrant, and it will be much better.

Ginger is found in almost all Sichuan dishes, which is actually very healthy.

Maybe they like to eat sauce very much, so they will put a lot of dishes.

I think ginger is used to enhance the taste, and there are some other special uses.