Ginger slices are particularly common in social life. They are both food and traditional Chinese medicine, and have many functions. Everyone has eaten ginger or ginger products. In fact, there are many kinds of ginger, such as white ginger, yellow ginger, red ginger, tender ginger, old ginger, wind ginger and southern ginger. Each kind of ginger has different uses and characteristics.

1. White ginger

The white ginger meat is reddish brown, the epidermis is smooth, the underground stems and moisture are relatively large, the chemical fiber is less, the sweetness is light, the fresh white ginger petals are thick and fat, the ginger is hand-shaped, the ginger skin is white and slightly yellowish, the juice is mixed with white, the ginger fingers are round and moist, and the taste is spicy but not choking, which is a multi-purpose product.

2. turmeric

The nodes of Dioscorea zingiberensis are reduced, the skin is light yellow, the taste is spicy, and the taste is changed from light to strong. Compared with white ginger, the water content is small, the meat quality changes from soft to firm, the tender leaves of underground stems are reddish brown, and the fragrance needs to be heavier than that of old ginger. It is a good product in ginger.

3. Red ginger

The tender leaves of red ginger are dark red, the skin is light yellow, the sweetness is strong, the chemical fiber is few, the meat is pink and yellow, the nodes are long, the underground stems are large, and the key is to be used as a condiment, which has a refreshing taste.

4. tender ginger

Tender ginger is an individual whose ginger slices are not perfect, also known as new ginger, young ginger and ginger. The chemical fiber is less in water, thin in skin and tender in meat, and lacking in taste. It is very good to make brown sugar ginger tea, mix cold dishes, produce and process it into shredded fried.

5. Ginger

Old ginger tastes spicy, and its skin is thick and its flesh is firm. As the saying goes, ginger is still old and spicy. Compared with new ginger, old ginger tastes more mellow. The key is to use it as a seasoning. After it is cooked, the ginger is discarded to get its taste. It is generally used in pyrotechnic dishes (such as stewing, stewing, stewing, boiling, grilling and other cooking methods), and is generally used as a side dish of hot pot or pickled in sauce. It tastes delicious.

6.ginger

Feng Jiang is a spicy food with a light brown or tan skin, which is widely used in Hunan cuisine, and is mainly produced in Guangxi, Yunnan, Guangdong and Taiwan Province in the south of China. The Shajiang Chicken in the Cantonese Restaurant is well known, and it can be used to marinate, roast, simmer and burn some livestock dishes. It can be used as soup base and five spices, and it can also be made into Shajiang powder from its dry slices and put into salt to accompany meals. It is also very excellent.

7. Nanjiang

Nanjiang looks like Morinda officinalis and Ophiopogon japonicus in appearance. It is also called Alpinia officinarum and Alpinia officinarum. It is warm and pungent, and can strengthen the stomach, promote digestion and relieve pain, warm the stomach and dispel cold.