Sand ginger can be made into sand ginger chicken, sand ginger pig's feet, salt pickled sand ginger

1, the practice of sand ginger chicken

Chop the chicken into cubes, and then marinate with salt and cooking wine for 20 minutes. Wash and peel the sand ginger and chop it, and cut the green onion into scallions. Pour oil in the pot, when the oil is hot, add the marinated chicken, stir fry until brown, then add sand ginger and stir fry, then add sugar, salt and water, cover the pot and simmer the chicken until it is cooked through, and finally sprinkle with green onion can be out of the pot.

2, sand ginger pig's feet authentic practice

Pig's feet after processing clean with salt and wine marinade for ten minutes, marinade can be sand ginger washed and chopped. Boil a pot of hot water, when the water boils first put the sand ginger, cook the flavor and then put the pig's feet, open the medium heat and stew for half an hour, after that add salt to taste can be.

3, salt pickled sand ginger practice

Sugar, salt, soy sauce, white vinegar into the pot to boil, and then add peppercorns and spices, cook out the flavor after the fire. Wash the fresh ginger and slice it, then put it into the boiled sauce and mix it well with chopsticks, then seal it and put it into the refrigerator to marinate, you can take it out and eat it in a week or so.

Difference between ginger and ginger

Ginger is pungent and spicy, and it can infuse its own pungent flavor and special aroma into the dishes, making them tasty and fragrant. Because of its taste spicy, only the food odor dissipation, and not mix the food into spicy, suitable for meat and fish dishes of the corrective products, also used in cakes and sweets production, such as gingerbread, ginger candy, etc..

Sand ginger also has a pungent flavor, but lighter than ginger, and sand ginger can not only deodorize, but also to enhance the role of freshness and aroma, which is ginger does not have the characteristics. Ginger is especially suitable for cooking various meat ingredients, can also be used for the preparation of marinade, or for the "five spices" of the ingredients.