Is the same ginger, is it tender or tender? Teach you to identify 8 kinds of ginger, don’t buy the wrong anymore

Is the same ginger, is it tender or tender? Teach you to identify 8 kinds of ginger, don't buy the wrong anymore.

Ginger is one of the most common and most indispensable spices in our kitchen. Not only can we go to fishy, ​​but also boiled water to drink. The functions and functions are very powerful. I don't know if you find that every time you go to the market to buy ginger, you will find different ginger.

For example, the most common one:

There is also this:

Do you know the usage and differences between them? In fact, in addition to these two common ginger, there are 6 other common ginger. They look different, and their uses will be slightly different.

Today, lazy meow is science and everyone's use of eight different types of ginger, and their purposes.

New ginger

The new ginger is the new ginger. The "ginger" we say everyday refers to this kind of ginger. The appearance of the new ginger is a white yellow, the surface is smooth, the skin is thin and tender, and it looks fresh. The head of the ginger is red. After opening, the water is large, the fiber is small, and the taste is relatively light. It is suitable for the ingredients of cutting into shreds for cold dishes. It can also be used to increase the umami taste of food. It can also be used to sterilize and disinfect it.

ginger

Ginger is yellow, ugly, rough skin, and deeper texture. After opening, the water is less, the meat is shredded, and the taste is strong. As the saying goes, "ginger is still spicy" refers to ginger.

Ginger is suitable for meat or seafood to fish fishy, ​​and you can also cook ginger soup with brown sugar, or use it to soak your feet, suitable for those who are physically deficient.

dried ginger

Dry ginger is a dry product obtained after being washed and dry for more than 3 years, or dry after low temperature. After drying the ginger, the effect is stronger, and most of the Chinese medicine composition appears. In addition to the Chinese medicine, the bottom of the old hot pot in Sichuan also stir -fry it with dry ginger. No wonder when we eat Sichuan hot pot, we will feel a hot air.

turmeric

The shape of the ginger is special, like the shape of a root finger, uniform size, unlike tender ginger and ginger, and there will be branches. After cutting, the cross section of the ginger is pure yellow, the taste is spicy, and the fibers and the fibers containing are tender. Ginger is a blind ingredient in Chinese medicine. It can be used as a raw medicine for hormone drugs. It can also be made into ginger powder, or grinding into powder and putting it in curry powder for composite condiments. In some places, ginger will be used to make yellow glutinous rice.

Ginger

Zi ginger, also known as tender ginger, purple ginger, white color, thin skin and tenderness, and light spicy taste, lighter than new ginger, can be eaten raw, marinated with salt as prejudiced dishes, or cooking dishes ingredients for dishes. Essence Compared with the new ginger, the ginger has ginger buds.

Southern ginger

Nan ginger, also known as reed ginger, is large in size and white in color. It is a very common spice in Southeast Asia. It tastes a bit like cinnamon, spicy and sweet, suitable for directly pickled, or pickled fruits. Cold dishes, or make south ginger powder to cook dishes.

Ginger

Sand and ginger, also known as mountains, are similar to ginger, slightly small in size, rounded shape, brown in the epidermis, crispy and easy to break. It is often used for cooking of meat ingredients. The ingredients of Wuxiang Powder can also be used as medicine.

ginger

Ginger, the scientific name is chrysanthemum taro. It is native to North America. It looks a bit like ginger and is slightly bitter. It can be used for gingerbread, or pickled. It is a very popular ingredient in Europe.