How do you eat tender fresh ginger? How to make tender ginger delicious

Ginger has a unique aroma and spicy taste, it contains protein, sugar, fat, rich iron, salt, etc., and also contains gingerol, gingerol and gingerol. Ginger is spicy, slightly warm, has the functions of publishing, dissipating cold, relieving cough, detoxifying, etc., and also has the function of causing vasodilation and central nervous system excitation, which can increase blood circulation.

Wasabi has a spicy, hot taste, warms the stomach and dispels cold. It can be used as a condiment and is mostly used for mixed vegetables. The function of this dish is to strengthen the stomach, stop nausea, dissolve phlegm, and increase appetite. It is also beneficial to the five organs, replenishes muscles and bones, opens diaphragm heat, clears meridians, dispels breath, whites teeth, and brightens eyes.

How to make young ginger mixed with lettuce.

50 grams of tender ginger, 200 grams of arrowroot, 150 grams of mustard kernels, 5 grams of refined salt, 10 grams of sesame oil, 10 grams of sugar, 20 grams of balsamic vinegar, 10 grams of soy sauce, 2 grams of monosodium glutamate.

1) Peel the lettuce, cut into strips of 8 cm long and 4 cm thick, add refined salt and mix well and marinate for 2 hours, remove its bitter taste, take it out and wash it, blanch it slightly in a pot of boiling water, control drying, add sugar (5 grams), balsamic vinegar (10 grams), monosodium glutamate (1 gram) and marinate.

2) Cut the wasabi kernel (the thick old stem of mustard, the tender stem after tearing off its skin) into long strips of 8 cm and 4 cm thick, fry them in a pot of boiling water, add soy sauce, sugar (5 grams), monosodium glutamate (1 gram), balsamic vinegar (5 grams) and marinate for 2 hours.

3) Scrape off the skin of the tender ginger, cut into long strips, soak it, add 5 grams of vinegar and marinate for half an hour.

4) Put the above strips together and mix well, drizzle with sesame oil.

Pickle the tender ginger. Material.

600 grams of ginger, 20 grams of salt, 200 grams of water, 150 grams of sugar, 200 grams of glutinous rice vinegar.

Method. 1.Wash and drain the tender ginger and slice it, add salt and mix well, marinate for 1 hour and then knead it slightly, and then marinate for another 1 hour to continue to knead off the excess water.

2.Take the pot and add water to boil, add sugar and glutinous rice vinegar and cook until dissolved, after cooling, put in the pickled ginger from method 1 and mix well, and finally put it in a clean bottle and let it stand for two weeks.

Pickled ginger in soybean paste.

Material. 300g ginger, 2 3 tbsp sugar, 4 tbsp bean paste.

Method. Rub the tender ginger with a little salt until soft, then wash off the salt with cold boiled water, squeeze out the water after blanching, mix well with the marinade, press it slightly with a heavy object, and then refrigerate until it tastes.

Stir-fry the tender ginger with shredded pork with pickled pepper.

Material. Fresh ginger, pickled peppers, lean pork, green peppers.

Method. 1.Wash the tender ginger, peel and shred, and shred the green pepper.

2.After shredding the lean pork, marinate it for a while with cornstarch, a few drops of light soy sauce and cooking wine.

3.Put oil in the pot, add the shredded pork and stir-fry until the shredded meat turns white, then add the pickled pepper and continue to stir-fry.

4.Add the ginger and stir-fry for 3 minutes, then add the green pepper shreds.

5.Add salt and add a few drops of sesame oil before removing from the pan.

Stir-fry the tender ginger with three layers of meat.

Material. 400 grams of pork belly, 150 grams of ginger, 1 shallot, a pinch of salt, 3 tbsp soy sauce, 1 tbsp rice wine, 2 tbsp black vinegar, 1 2 tbsp sugar.

Method. 1.Wash and slice the meat in three layers; Cut the shallots into long sections and set aside.

2.Slice the tender ginger and add a little salt (except the amount) and mix well, marinate for about 10 minutes, then grab and mix a few times, rinse with cold water, drain and set aside.

3.Heat the pan, pour in 2 tablespoons of salad oil, add the three-layer meat slices from method 1 and stir-fry until they change color, then add the green onion and the tender ginger slices from method 2 and stir-fry until fragrant.

4.Add all seasonings and stir-fry until flavorful.

Sushi tender ginger. Material.

300 grams of ginger, 120 grams of white vinegar, 70 grams of sugar, 3 grams of salt, 10 grams of kelp.

Method. 1.Cut the ginger into thin slices about centimeters thick and set aside.

2.Put the seasoning and the ginger slices in a pot, bring to a boil over low heat, continue to cook for about 8 10 minutes, then turn off the heat.

3.When the ingredients of method 2 are cooled by themselves, they can be eaten by scooping up.

Stir-fried meat with tender ginger. Taste, spicy, salty, refreshing.

Material. Ingredients: tender ginger, tenderloin, accessories: bean flour, salt, monosodium glutamate, shredded green onion, oil.

Method. Tender ginger grash! Don't buy old ginger, or you won't be able to bite it.

Tenderloin, shredded or sliced, soy sauce and a small amount of soy flour.

Remove the oil from the pan, add the shredded meat, stir-fry a few times, pour in the tender ginger shreds, do not need to fry for too long, add a small amount of salt, monosodium glutamate, shredded green onions, and remove from the pot.

Here's how:Ingredients: 300g ginger (ginger), 150g pork belly.

Excipients: appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of blended oil, 30g of plum vegetables.

Steps: 1. Prepare the ingredients.

2. Shred the ginger and pork belly. (Pork belly fat and lean separated).

3. Put the fat pork belly in a cold pot and boil the oil over low heat.

4. When the fatty meat is boiled to a dark color, add the shredded lean pork and stir-fry.

5. Paint with some soy sauce.

6. Pour in the ginger slices and stir-fry over high heat.

7. Salt to taste.

8. Pour in the cooked plum vegetables. (If the umeboshi is raw, just fry the umeboshi vegetables first after boiling the oil, and then add the tender ginger and stir-fry).

9. Stir-fry a few times quickly and stir-fry well.

Ginger precautionsGinger is an important seasoning, because of its spicy taste, only the peculiar smell of the food is evaporated, and the food is not mixed with spicy taste, which is suitable for the flavor of meat dishes, and is also used in the production of cakes and sweets, such as gingerbread, ginger candy, etc. Ginger is commonly used in daily seasoning, also known as fresh ginger, spring ginger, young ginger or tender ginger, which contains more water and is fresh and tender, and is suitable for stir-frying, cold vegetables and soup.

Here's how to make tender ginger delicious:Tools Ingredients: ginger, beef, cooking oil, soy sauce, salt, starch, light soy sauce, cooking wine, shallots.

1. Cut the beef into a bowl, add soy sauce and starch, and finally add some oil and mix well and marinate for about 20 minutes.

2. Cut the tender ginger into oblique sections.

3. Add oil to the pot, add the beef and stir-fry quickly.

4. In a minute or two, you can bring out the beef and use the remaining base oil to fry the tender ginger.

5. Pour in the tender ginger and stir-fry.

6. Add some cooking wine and stir-fry until soft.

7. Pour in the beef and stir-fry evenly (at this time, you can turn off the heat).

8. Finally, add the shallots and eggplant to remove from the pot.

The correct way to marinate young ginger at home:Ingredients: 700 grams of tender ginger.

Excipients: 100 grams of sugar, 100 grams of white vinegar, 100 grams of water, a little salt, a little dried roselle.

1.Tender ginger bought from the vegetable market.

2.Remove the reddish part of the ginger from the outside, clean it, air dry it in a ventilated place.

3.Tender ginger is sliced with a planer.

4.Add a pinch of salt and stir to combine.

5.Marinate until out of the water.

6.I started to make sweet and sour sauce, the ratio I saw on the Internet was water: vinegar: sugar 1:1:1, take sugar, white vinegar and water and put it in a pot to boil, I also added some dried roselle to boil together, cool and set aside.

7.I squeezed out the juice of the ginger slices that had been marinated for a while, and rinsed them with pure water.

8.Put the tender ginger slices in a jar.

9.Pour in the sweet and sour sauce to cool.

10.Refrigerate and serve after 2-3 days.

The way to eat old ginger is: old ginger candy, Stir-fried chicken with ginger, simmered chicken with ginger, boiled duck with ginger, fried duck with ginger.

Old ginger candy:

Peel 370 grams of tender ginger, cut into thin and uniform slices, drain the water, add 320 grams of sugar and marinate for one day. The sugar that has been marinated for a day has become sugar water, put it in a pot and boil over medium heat until it boils, when the syrup is thicker and slightly yellower, you must continue to turn it over a slight heat, wait until there are crystals on the side of the pot, turn off the heat, and continue to stir-fry! Until the syrup is all turned into sand, it will cool naturally.

Stir-fried chicken with ginger

Chop the chicken thighs into small pieces, take salt, soy sauce and cornstarch and grasp well (to ensure that the chicken is tender and flavorful).

Slice the ginger (multi-point) and cut the green pepper into small pieces. Stir-fry the ginger in hot oil to bring out the fragrance, then stir-fry the chicken pieces on high heat, and spray the liquor twice halfway. When the chicken pieces are golden brown, roll the ginger slices and stir-fry the green pepper segments quickly, sprinkle with a little salt. Finally, spray soy sauce and sprinkle chicken essence.

Simmered chicken with ginger

Cut the local chicken into small pieces. Wash and drain. Put rapeseed oil, stir-fry chicken and ginger slices, put water to boil when the chicken becomes yellow, turn on low heat, add two pots, and boil until the juice is collected.

Old ginger boiled duck

Add ginger slices and rice wine to small pieces of duck and duck gizzards, rinse them with cold water after blanching, heat the pot and add rapeseed oil, ginger slices, and peppercorns to fry until the skin changes color. Pour the fried duck into a cast-iron pan and bring to a boil over high heat. Reduce the heat to low and simmer for half an hour.

When the time is up, serve on the plate.

Stir-fried tender duck with ginger

Stir-fry on high heat for 4 minutes, add a little salt and fry for another 2 minutes, add water, cover the pot and cook until the water boils, change to low heat and simmer for 15 minutes, add ginger and a little salt to simmer for 5 minutes, add chili pepper and a little salt and simmer for 4 minutes, turn off the fire to a smaller level, stir-fry and simmer for 2 minutes, add spicy ashes and simmer for 20 minutes, put garlic sprouts and light soy sauce (not necessarily) without a lid, stir-fry for 2 minutes, and remove from the pot.