The ginger enters dishes taste more fragrant _ cooks the skill

The ginger enters dishes, taste more fragrant _ cooks the skill
The ginger is indispensable fragrant hard flavoring agent in a lot of cooked food, but how to use, but not what everybody must know. With can make cooked food increase fresh to add color while being just right, then it try to be clever but turning out the contrary on the contrary.1.The ginger silk enters dishes Make more batchingCook the daily ginger and have new ginger, yellow ginger, old ginger, water gingers etc., have red claw ginger and the differences of the cucumber and ginger according to the color, the spicy perfume of the ginger is relatively heavy, can both do flavoring agent and do the batching of the cooked food in the cooked food. The cover thin meat of new ginger is tender, the flavor is thin; Yellow ginger peppery, smell turn strong while being light, meat by soft to become durable, top grade Zhong Jiang; Old ginger, commonly called as mother Jiang, the ginger is planted, the thick meat of peel is hard, taste is pungent, but fragrance is not so good as the yellow ginger; Water gingers, enclose the ginger bud, can make cooked food ganishes food or the sauce is salted down, taste is delicious.Enter the ginger of the dish as the batching, should generally cut the silk, such as ldquo; Ginger silk meat rdquo; Fetch new ginger and green chilli, shred and fry with the thin pork silk together, its flavor is peppery and delicious, original in style. ldquo; Three silk Fish Roll rdquo; Cut mandarin fish's meat into a film, the roll charters bamboo shoot silk, ham silk, chicken breast shredded meat and becomes drum shape, then mix it with by watering the silk of soy preserved ginger that gingers pickled, is spring onions silks, chilli silks, with the soy sauce, sugar, fries with sweet sour sauce quickly and makes. Fresh in the acid of taste is sweet and agreeable to the taste, soft outside. Process the new ginger or yellow ginger into the silk, can make the batching of the cold dish, after increasing freshly, have sterilizing, disinfecting function concurrently. For instance, the traditional dish ldquo cold and dressed with sauce in Huaiyang; rdquo of beancurd noodles celery salad; ,It to cut the intersection of each and generous dried bean curd 20 slice and then thin to cut, be silk than the intersection of match and excellent a even thin one about, take, boil, soak, iron for 3 times, crowd the moisture, put into plate, let go and free the ginger silk above, watered and flavoured. The dry silk is soft and light, the ginger silk is tender and hot and fragrant.2.Piece of the ginger (slice) Enter dishes to smell of fish and solve having a strong smellGinger process in bulk or slice, majority to spend dish, worker of fire, on, such as stew, braise, cook over a slow fire, burn, boil, stew in the cooking method, have function of the smell of smelling of fish or mutton of removing the aquatic products, birds' domestic animals. Fire worker use old ginger in the dish, fetch flavor its mainly, remove gingers after being ripe. So the ginger needs to process to be in bulk or slice, and should strike loose with the knife one, make it split open, the convenient bad smell of ginger overflows, soak in vegetables. For instance: ldquo; Stew the chicken rdquo in clear soup; ,Mix with the egg and call stewing the sub hen in clear soup, add water and send the sea cucumber to get ldquo; Coral stewed chicken rdquo; ,Interspersed and named ldquo with the white fungus ball; The wind blows rdquo of tree peony; ,Mix ldquo with the chitterlings and call; Phoenix rdquo of swimming dragon play; ,It is ldquo to add the chicken and brewing with the fishes and shrimps; One hundred birds are towards the phoenix rdquo; When. Must flavour in making with the ginger slice, otherwise not so soft and fragrant and delicious as chicken, the batching will be delicate, characteristic of alcohol of bad smell that the soup will be clear.The ginger is besides flavouring in the cooking is heated, before being also used the cooked food and heated, play a role in impregnating and is flavoured, such as ldquo; rdquo of boiling oil scalded chicken; , ldquo; Fish rdquo of roast pork; , ldquo; rdquo of fried pork chop; Wait, ginger and raw materials heat at the same time while being inconvenient cook, peculiar smell difficult to go raw materials these, must be before heating, used the suitable time of a slice of infusion of ginger, in order to dispel its peculiar smell. While impregnating, still need to add right amount of cooking wine, spring onions at the same time, the result will be better.
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