Description
China Ada
Ginger (姜, jiang) is one of the most important fresh spices in Chinese cooking, along with garlic and scallion. Some cookbooks call these three ingredients the trinity of Chinese cuisine.
Chinese cooking uses ginger in all sorts of ways – in salads, dipping sauces, soups, stir fried dishes, braising, marinades etc. Raw ginger adds a bit of spiciness and a refreshing flavor. For example, it’s typically used in dipping sauce for potstickers or in Chinese cold dishes (salads).
Cooked ginger infuses a nice aroma into a dish and brings out the original flavor of other ingredients. One of the commonly used Chinese cooking techniques is to infuse heated oil with ginger. The technique is used in both stir-fried and braised dishes, before any other ingredients are added. The other common use of ginger is in marinades, such as those for pork, beef and seafood. It helps to eliminate the fishiness of the raw meat or seafood, as well as tenderizes the meat.
