生姜，历经千年的调料界元老【滇西小哥】 滇西小哥,Ms Dianx,Điền Tây Tiểu Ca,雲南,雲南美食,鄉間美食,云南,云南美食,乡间美食,dianxixiaoge,生姜
※Click “cc” on the lower right menu to choose your subtitle language.
Spices of Four Seasons (II): Ginger.
An old saying goes that three slices of ginger in the morning benefits one more than the ginseng soup. Ginger can drive away the coldness and warm the stomach. It is a common daily spice, which can remove the fishy smell in meat and enhance the flavors of vegetables. It happens to be the ginger harvest season in Yunnan. These gingers are fresh and tender, with a mild level of spicy. They are the perfect ingredient in cold dishes, stir-fries or pickled vegetables.
This is a spice that we all know well. In meat dishes, it is a piece of “meat”; however, it is also a piece of “potato” among the vegetables! Xiaohao joked that it is truly an excellent disguiser, the best actor among foods!