How to Use Ginger

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.

用擦子(grater) 磨姜未:

  1. 生姜用小刀刮过外皮,洗净

  2. 生姜切片

  3. 将生姜片用塑料保鲜膜包褒:在保鲜膜一个拐角先放一片姜,将保鲜膜卷起直至完全包住姜片;然后叠加上第二片姜,再将保鲜膜卷起直至完全包住第二片姜;以此类推,直至保鲜膜卷至最边缘。

  4. 将包裹住的姜片整个放入ziplock 袋子,再放入冰箱冷冻格。

  5. 每次需要用姜时,随时取用。因为每片单独包裏,只需轻拉保鲜膜,即可轻松分开取用一片。

  6. 姜片从冰箱取出,立即用grater磨出姜未。再按照具体菜谱使用姜未。

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。

为什么用这样的方法处理/使用生姜?

  • 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。

  • 第二,生姜冷冻后,更易保存。否则生姜往往用一半,剩下一半已经腐败变质,有些浪费。

  • 第三,最为重要的,这样处理之后入菜,生姜真正被食用,而不只是取其味。生姜对身体的好处,应该是广为人知, 深入人心的:)

  • 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)。

Grating Ginger:

Directions:

  1. Peel ginger (using a paring knife to remove the skin from fresh ginger)

  2. Slice the ginger

  3. 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)

  4. Put the wrapped ginger slices in freezer

  5. Take out one piece from refrigerator at the time of use

  6. Grate it with a grater ( highly recommend "Microplane Zester/Grater")

  7. 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."

© 2016 by Moments of Joy.