In Chinese cooking, ginger is a very commonly used herb, especially in cooking meat, poultry or seafood. I use it almost every day. However, if you're simply slicing your ginger and dumping it into the pot, you aren't maximizing its flavor and health benefits. In this post I am sharing with you my method of processing and using ginger in cooking in order to bring out its potential and take your cooking to another level.
比如这道红葱酥肉燥 ，和这道雪菜酸汤豆腐鱼里用来沾鱼的酱汁， 就使用了这种方法处理而得的生姜末。
第一，批量处理，更有效利用时间。不必每次重复刮皮，切片的过程。我一般一次处理几只生 姜， 切片 冷冻后，可以用两周。对于忙碌的上班族， 这非常有益。
第四，对某些菜谱而言，必须使用姜末。但用刀切姜末，还是费力困难，且很难切到细未状态。而用 grater 就可以轻松达成 -- 工欲善其事，需先备利器 :）
强烈推荐 Microplane 品牌 Zester/Grater （见下）。
Peel ginger (using a paring knife to remove the skin from fresh ginger)
Slice the ginger
Wrap each slice individually in plastic wrap (use one big piece of plastic wrap, wrap one slice first, roll it over; then add in the next piece, and continue in this way)
Put the wrapped ginger slices in freezer
Take out one piece from refrigerator at the time of use
Grate it with a grater ( highly recommend "Microplane Zester/Grater")
Mix the minced ginger in the marinade (as specified in each recipe)
Here is one of my recipes that use ginger in this way ( Braised Pork Dice with Fried Shallots - 红葱酥肉燥 )
Here is another dish -- 雪菜酸汤豆腐鱼 -- that use ginger in this way (see "How to Eat the Fish" part).
I will share more recipes that use ginger in this way later.
What are the benefits of processing ginger in this way?
First, managing my time more efficiently. I prepare ginger in a batch once, and the ginger is ready to use any time I need it. No need to peel, clean, and slice each time I need just one piece of ginger.
Secondly, grating ginger with a grater is much easier than cutting with a knife, and results in much more even and fine mince, which is really critical to certain dishes (I will share these recipes in future).
Thirdly, ginger is actually consumed by the body. Ginger is a great source for your health, so I take every chance I can get to consume more ginger.
--"Historically, ginger has a long tradition of being very effective in alleviating symptoms of gastrointestinal distress. In herbal medicine, ginger is regarded as an excellent carminative (a substance which promotes the elimination of intestinal gas) and intestinal spasmolytic (a substance which relaxes and soothes the intestinal tract). Modern scientific research has revealed that ginger possesses numerous therapeutic properties including antioxidant effects, an ability to inhibit the formation of inflammatory compounds, and direct anti-inflammatory effects."