If you want to ask what is the most hated ingredient on the table, the only one who is qualified to compete with coriander is probably only the ginger in the dish. They can perfectly cos all kinds of things, which is hard to guard against, so some people hate it. Wu and Wu hate the ginger family, but in fact, among the plants with ginger in their names, there are many edible types, and their eating methods and tastes vary greatly.
The ginger in the ginger duck pretending to be duck meat, eat one o(╥﹏╥)o
01
The big man of the seasoning industry
/ How can there be less "ginger" /
姜黄
Among the "ginger" with the name ginger, the most common one is the number Turmeric is gone, and its application range may exceed the real ginger itself. Turmeric and ginger are of the same family and different genera. The stems and leaves are a bit similar to ginger, but if you cut the underground stem, you can see the obvious difference because it is bright orange-yellow. The used part of turmeric is the underground stem, which is generally not eaten raw, but dried and ground into powder, which is turmeric powder.
If you have smelled turmeric powder, you will definitely say: "Isn't this curry?" Yes, the so-called curry is not a single substance, but a mixture of many spices It is turmeric that brings the bright yellow color and the slightly bitter fragrance to it. It can be said that for those yellow curries, the lack of turmeric is tantamount to dying.
Curry Chicken
Not only curry, but many traditional dishes in West Asia and Africa require turmeric to provide color and fragrance. For example, there is a mixed spice called raselhanout in North Africa, which is the same as curry. There is no specific formula for the specific formula, but turmeric powder is generally available.
The color of turmeric is derived from turmeric . In the modern food industry, it is also a commonly used food coloring , such as the yellow color of many sauces and butter , It is because of curcumin. Curcumin, if it encounters alkali, the color will change from yellow to brownish red . In the past, some witches and gods would soak yellow paper with turmeric water, spray them with alkaline water when pretending to be a ghost, it looks like it appeared out of thin air Blood stains.
When the knife is dipped in alkaline water, it becomes "blood" when it encounters the turmeric on the paper.
高良姜
When I was talking about curry just now , I especially emphasized yellow curry, because Thai food also has curry, but not all yellow, there are red and green, and it is not so closely related to turmeric. But in Thai cuisine, there is another kind of "ginger" that cannot be absent, that is galangal, also called southern ginger.
The underground stem of galangal is shaped like ginger, but the skin is slightly reddish, the texture is also harder than ginger, the color is golden when cut, and it has a unique and rich fragrance. Among the traditional Thai dishes 冬阴功, the three core spices of are galangal, arrow leaf orange and lemongrass , the kind of Tom Yum Gong "soap flavor" , which is also galangal Brought.
Thai Tom Yum Goong Soup
In English, the name of galangal is galangal. In fact, this is the transliteration of “galangal” in Cantonese. The appearance rate of galangal in Lingnan cuisine , Not lower than Thai food at all. Especially in the Chaoshan area, whether it is stewed meat, pickles, making lo-mei, and cooking kway teow, you can even sprinkle a little bit on top when you eat fruit.
Red wine braised chestnut beef with galangal 丨 Douguo gourmet netizens oh open a
Galangal is also a plant of the ginger family, but it is not ginger but alpine, this genus In, often appearing inThe “ginger” on the table also has a kind of red cardamom, also called 大高良姜. It is eaten similarly to galangal. It also uses underground stems as a seasoning. Nalan Xingde’s words are “Intestinal Duanyueming Red Cardamom”. It is generally believed that it is it, not nutmeg.
沙姜
In Guangdong, there is a more common "ginger", that is 沙姜. Compared with the ginger of the same family Zingiberaceae, Shajiang is a bit less spicy and has a refreshing fragrance similar to camphor . Because it is mostly planted in sand, it is named Shajiang. In fact, the name of Shajiang is Shanjiao. Li Shizhen said that this thing may have been called Shansi, but southerners have an accent and pronounce it as Sanlai, Sannai, and Shanjiao.
Sand ginger丨Shooting desert porcupine
To say this sand ginger, that’s The best auxiliary for white-cut chicken , Cantonese-style white-cut chicken pays attention to Qingyuan chicken, After being cooked, what you eat is the original taste of the chicken. The sand ginger has a light taste, which can enhance the fragrance without covering the chicken taste, which is perfect. After the white sliced chicken spread to Singapore, 海南鸡饭 was born. The method and seasonings have changed slightly, but the status of Shajiang remains unchanged.
White cut chicken dipped in sand ginger paste
木姜子
I mentioned several kinds of ginger plants before, and their names have the word ginger in them. Not surprisingly, there is another one called "ginger", not because of the appearance, but because of the taste, that is, Mujiangzi. It is collectively called for several plants of the Lauraceae family, and is relative to camphor tree, laurel and cinnamon. The fresh fruit of Mujiangzi can be directly added to the dishes for seasoning, which is very common in the vegetable market in Yungui area. Although fresh wood ginger is fragrant and delicious, it cannot be preserved for a long time, so the essential oil is usually squeezed out to make wood ginger oil.
木姜子油 is rich in citral, which brings it a kind of a spicy fragrance with lemon aroma , Guizhou sour soup fish is inseparable Kai Mujiangzi, it can be said that if a pot of sour soup fish lacks Mujiangzi, there will be 50% less soul. We can eat authentic sour soup fish all over the country, all of which are due to the wood ginger seed oil. .
sour soup fish
02
"Ginger" served directly on the table
/ made into small pickles, really fragrant /
The "ginger" mentioned earlier is basically made as a seasoning. In fact, there are many plants in the Zingiberaceae family, which can also be eaten directly as vegetables. such as.
野姜
蘘荷, also known as wild ginger. As early as the Han Dynasty, Lianhe was on people's tables, and Sima Xiangru wrote "Lianhe" in his "Shanglin Fu". The place where it can be eaten is neither the stem nor the leaf, but the flower bud sprouted from the ground at the end of the summer , with a pungent scent of ginger family plants, which can be used for stir-fry or eaten raw.
In Japan, lotus is a seasonal vegetable in late summer and early autumn. It is very popular. It can be used in noodles, miso soup, and tempura. It is now the bustling god of Shinjuku, Tokyo The area around Rakusaka and Waseda was actually famous for its production area more than 100 years ago. The name of 蘘he in Japanese is ミョウガ (myouga), and the Chinese character is 茗荷. It is generally believed that the origin of the name is: when ginger and ginger were passed from China to Japan at the same time, the Japanese felt that ginger had a strong smell, and the name was called "brother fragrance (せのかsenoka)”, and the smell of lotus is light, named "妹香 (めのかmenoka)". After a long time, the voice changes. The older brother's ginger becomes ショウガ (syouga), and the younger sister becomesミョウガ.
Miso roasted lotus丨cookpad.com
洋姜
It is not uncommon to have a ginger in the ginger family, but there are a few more things , There was nothing to do with the real Jiang, but Jiang was still named. For example, people in Beijing often eat 鬼子姜, also called 洋姜, is called 菊芋, which is actually a plant of the genus Helianthus in the Asteraceae. A few laps.
The underground tuber of Jerusalem artichoke, looks like ginger . Jerusalem artichoke tubers contain a lot of Jerusalem artichoke polysaccharides, which is a type of water-soluble dietary fiber. Therefore, theoretically speaking, Jerusalem artichoke is a good health food. It is easy to fart if you eat too much.
Because Jerusalem artichoke is imported from North America, people call it Jerusalem artichoke and Guizi ginger, but in fact, its tubers are not spicy, plump and juicy. is especially suitable for pickling. Cheng pickles , it tastes crispy, it is not "gen" in Beijing dialect.
Pickled Jerusalem artichoke丨 Douguo Gourmet Net netizens are happy and happy
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Disguise senior players: ginger, radish
This article comes from Food Research Institute
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