Ginger Eats "Yang Yang"
Wen/Guangzhou Daily Media reporter Zeng Fanying, Ma Jun, Gao Minhua "Winter eat radish and summer ginger." This is a word that everyone is saying. Today is a big summer sun, before and after the "middle volt", is the hottest period of the year, the weather is so hot, but also "eat Xin (ginger)" heatstroke? Is there any reason for this? According to traditional Chinese medicine theory, people are prone to yang in the summer, and eating more ginger at this time can balance the yang inside and outside the body and ease emotions. On the other hand, summer heat, many people will lose appetite, and ginger is conducive to the digestion and absorption of food, but also can help heatstroke and sterilization. Therefore, "summer eating ginger" still has scientific reason. Zingiber granulated and refreshed From late May to August each year, the local ginger is now. Guangzhou people took this ginger, put it in white vinegar, added some sugar and salt, and marinated it for a week. Take it out after a week, either fasting or eating meat. At this time, the ginger is crisp and no residue. Ginger's spicy taste is much lighter than that of ginger. After pickling, the spicy taste is retreat, so it can be eaten raw. In Guangzhou Restaurant, Zinger is used to match fried Spanish black dolphins. Master Mak Chien-fei of Guangzhou Restaurant said that their ginseng is granulated, which can increase the taste and make it more refreshing. The black dolphins that are paired are the necks of the Spanish black pigs. They also taste crisp and crisp but never lose their tenderness. Black puffer meat does not need to be marinated before cooking. Simply fish it with salt, and fry it a little. Add the boiled water, black pepper powder and butter, and stir it together with ginger. Little yellow ginger with pheasant chicken seeking authentic flavor Jiang Zhongxiao Huang Jiang has been regarded as a good product for its outstanding medicinal value. The restaurant in the High German Land and Winter Plaza Sanqiu Guizi Shili Lotus is looking at the small yellow ginger, Fujian small yellow ginger, shredded and cooked with the Fujian Hetian chicken blindly, that the "Rich River Hetian chicken." According to the master, each chicken is naturally stocked for more than 300 days and grows in a rare earth-rich environment. Therefore, the body is rich in minerals and amino acids, of which the taurine content is the highest among currently known poultry products. The combination of the two sought authenticity. Only yellow ginger and a small amount of salt were added to the chicken. The juice came from the gravy essence of the Hetian chicken during steaming. Shawan ginger clam fish treasure fish fresh fish Do not think that only ginger or kimchi pickles the most provoked, in fact, as long as the proper cooking methods, ginger can also allow food to “raceâ€. Shawan Jiangyan Tuobao is an appetizer that people can not refuse to tempt. Huang Shaorong, a Chinese chef at Dorsett Regency Dorsett Dongguan, said: “We usually select top grade ginger in Panyu Shawan, which is better for individuals.†After cleaning the ginger in Shawan, lay a layer on the surface of the oven. Filled with freshly-preserved turtles spread on top of the ginger, and then pour appropriate amount of peanut oil. In the process of warming and warming, the scent of Ginger and Ginger is gradually forced out, so that it is perfectly blended with the flavour of fish. Ginger provides fresh fish, fish enhances ginger aroma, and takes essence each other. Choosing food with chopsticks, the fish is extremely tender and smooth, and it is easy to peel off the fish bones. It is particularly commendable that this unique fresh fragrance lingers around in the mouth, causing people to appetite, and often can not help but eat a few more. mouth. Ginger, duck, dried ginger, preferred In many villages in Foshan, Sanshui, Shunde and other places, the "paparazzi duck" dish has been circulating for a long time. Chen Wanxiang, executive chef of Chinese cuisine at InterContinental Foshan, said that this dish is characterized by the use of a large amount of ginger as a seasoning, which is most suitable for the summer season. When cooking, the main choice of green duck, chopped pieces, ducks and old ginger weight ratio is 1 to 0.5. Heat the oil first, then stir fry until the golden color in the ginger pot. After the rich ginger flavor, put the duck into the fire and saute. Then add a little star anise, cinnamon, hazelnut, brown sugar, soy sauce, oyster sauce and water. Hey, it usually takes 50 minutes to go to the table. Uncovering the shabu-shabu, a fragrant ginger smells, and the duck body is very tasty, especially the juice at the bottom of the pot. To make this "paparazzi duck", it is necessary to pay attention to dry ginger, or to add fresh bamboo shoots to it. Optical Fingerprint Scanner,Programmable Fingerprint Scanner,Biometric Optical Fingerprint Scanner,Wireless Small Optical Fingerprint Scanner Chongqing Huifan Technology Co., Ltd , https://www.huifantech.com