How do you cook the ginger?

Foreign ginger, also known as guizi ginger, five-star grass, Jerusalem artichoke, etc., is a perennial herb of the genus Asteraceae, native to North America, introduced to Europe in the 17th century, and then introduced to China. Underground tubers are rich in starch, inulin and other fructose polymers, which can be eaten, boiled or boiled porridge or pickled pickles or dried Jerusalem artichoke or used as raw materials for starch and alcohol production. Let's take a look at how the ginger tastes good.

Mix with ginger

[materials] 300 grams of ginger, right amount of salt, right amount of chili sauce (minced garlic), right amount of white sugar.

[practice] ① fresh ginger is washed, sliced, killed with salt for 10 minutes, and the excess water is removed. ② mix the seasoning with the ginger according to your taste and leave it for 10 minutes.

Soaked alpinia officinalis

[materials] 1000 grams of ginger, 10 grams of salt, 50 grams of millet pepper, 4 tablespoons of light soy sauce, 2 tablespoons of rice vinegar, 20 grams of sugar, 50 grams of chili sauce and 500g of water.

[practice] ① rinses the ginger, brushes it carefully with a toothbrush, rinses it again and soaks it in brine for 15 minutes. ② drain the soaked ginger, cut it into thin slices, sprinkle with salt, marinate until it comes out of the water for about half an hour, drain and rinse with cold boiled water. Add sugar, rice vinegar, light soy sauce, yellow chilli sauce and millet pepper water to ③ cold boiled water and stir well with chopsticks. ④ put the sliced ginger in a clean bottle, pour it into the prepared juice, seal it and refrigerate it for 3 days.

Hot and sour ginger

[materials] the right amount of ginger, salad oil, salt, pepper, dried pepper, rice vinegar and sugar.

[practice] ① peeled the ginger and shredded it. Heat ② oil and add pepper to stir-fry. Add ③ dried pepper to stir-fry, add a spoonful of sugar, stir-fry caramel color, low heat to prevent sugar from being scorched and blackened. Add spring onions and ginger to ④ and stir-fry to make fragrant. Add shredded ginger and stir-fry ⑤. ⑥ add salt, rice vinegar, stir-fry until the ginger is slightly colored with caramel and serve.

Pickled alpinia officinale

[materials] 1500 grams of ginger, an appropriate amount of sesame oil, 750grams of minced pepper sauce, 4 tablespoons of sugar.

[practice] when ① ginger is bought, do not wash the mud first, spread the soil in a ventilated place but out of the sun, and air-dry until the ginger evaporates and the skin is wrinkled. ② prepares a bottle of minced pepper sauce. ③ after the ginger is fully air-dried, wash the ginger, dry it, and cut it into slices of uniform thickness. ④ prepares a sealed box without water and oil in advance, put sliced ginger into the box, add minced pepper sauce and 4 tablespoons white granulated sugar, stir well with anhydrous and oil-free chopsticks or spoon, seal, refrigerate for 3 days, and serve. When eating ⑤, use anhydrous and oil-free chopsticks to clip as much as you need, sprinkle with a little sesame oil, and keep the rest in the refrigerator.

Spicy ginger

[material] 300g of ginger, right amount of salt, right amount of vinegar, right amount of dried pepper, right amount of light soy sauce, right amount of white sugar, right amount of pepper oil.

[practice] ① ginger is brushed, sliced and salted for half an hour. ② drains water. Add light soy sauce, vinegar, sugar and chili oil to ③. ④, cut another small red pepper and mix well. ⑤, in fact, this dish tastes better overnight, because the ginger absorbs enough flavor and makes a good partner with porridge and noodles.

Fried sliced pork with ginger

[materials] 400 grams of ginger, a small piece of lean meat, the right amount of salt, the right amount of cooking wine, a little sugar.

[practice] ① this is the ginger, the outer layer of the skin is very thin, so it can not be peeled, can only desperately wash it clean, but people are like this, no matter how dirty. ② lean meat, cut into thin slices and set aside. Wash and cut the ③ ginger into slices. Put the right amount of oil in the ④ pan and cook until the oil is 50% hot and stir-fry the sliced meat. ⑤ stir until the sliced meat is fragrant, add ginger, salt and a little cooking wine. ⑥ boil a tablespoon of water, cover the pot and simmer for a few minutes. Sprinkle a little sugar before leaving the pot to enhance flavor.