Chinese Food Recipes and Cooking
Chinese food need never be a once-a-week-restaurant treat again!
Free mouth watering Chinese recipes, easy to follow & cook, Chinese cooking is simply rewarding!

Chinese Recipes
Chinese Salad
Tasty Soup
Fluffy Rice
Squids & Crabs

Noodles Delight
Chicken Recipes
Succulent Pork
Beef Recipe
Fresh Fish
Lamb & Mutton
Seafood Platter
Crunchy Vegetables
Nutritious Tofu
Assorted Dim Sum
Delicious Eggs
Shrimps & Prawns

Soothing Chinese Tea
Sauces & Seasoning
Chinese Desserts
Snacks & Appetizers
Cooking Methods
Chinese Kitchen

Glossary of Ingredients
Glossary of Cooking Terms
Kitchen Guide & Tips
Measurement Conversion
Food Articles & Fun Stuff
Learn to Speak Chinese
Chinese Restaurants
International Recipes
Asian Recipes
Chinese Cook Book
Chinese Cooking Videos
New Recipes
+ Crispy Five Spice Spring Roll
+ Deep Fried Taro Paste with Minced Duck Meat
+ Braised Stuffed Whole Cabbage with Abalone and Broccoli
+ Pan Fried Freshwater Prawns in Special Sauce
+ Double-Boiled Spring Chicken Soup with Snow Fungus and Quail Eggs
+ Fried Glutinous Rice with Assorted Waxed Meats
+ Chilled Almond-Flavor Soybean Jelly with Longan
+ Spring Blossom Cold Dish Combination
+ Ginger Curry Mussel Stew
+ Tuna-filled Quinoa Croquette

How to Buy, Store and Prepare Ginger for Cooking

Fresh ginger rootKnobbly and light brown, ginger root is used widely in Chinese food for its sharp, peppery, spicy, slightly sweet flavor and is especially good with fish as a "de-fisher". Ginger, when used in cooking is sliced into 1/16 inch slices. The slices are usually not eaten. When used for dipping together with vinegar, it is in fine shreds or fine dots and as much of it as will stick to the dipping piece will be eaten. Fresh ginger is peeled before using. The younger, less pungent ginger is best used in stir fried or steamed dishes while the harsher peppery mature ginger is good for braised dishes. It can be obtained from many supermarkets and Asian markets and is best kept in the refrigerator vegetable compartment, tightly wrapped in a paper towel placed inside a plastic bag.

1) Cut off a piece of ginger to the length desired, then peel it using the back end of a knife or peeler. You can also use a spoon to easily scrap the skin. 

2) Slice the ginger along the length into 1/16 inch thick slices

3) Turn these slices so that they are stacked up on each other. Slice them again along the length into 1/16 inch matchsticks. This is called cutting in julienne.

4) Hold all of these sticks together and cut them into tiny cubes of ginger. This method of cutting is called brunoise.

Other guides and tips:

Back to more Cooking Tips and Guide


See also: Medicinal Properties of Ginger

Ginger is a very commonly used herb in Chinese cooking. It is used as food and medicine. Both fresh and dried ginger is used as medicine. Dried ginger, however, is more potent than the fresh one. The medicinal properties of ginger differ on how it’s prepared. A ‘Yang’ ingredient, fresh ginger is used to expel external cold and promote sweating. It is also used to reduce or remove toxicity in herbs and food, for example it relieves fish and crab allergies. Dried ginger has a stronger action and is used to expel interior cold and restores exhausted ‘Yang’. Roasted ginger is either fried or roasted until is black. It has a bitter taste and is used to stop bleeding. Read more>>



Custom Search
Bookmark and Share

Key in value & click anywhere outside the box to convert!

Temperature Converter

Weight Converter
*1 KG = 1000 grams.

Liquid Converter
*1 liter = 1000 ml.

New Articles
+ How to Make Chili Oil
+ All About Wontons
+ How to Make Chicken Stock
+ All About Wontons
+ How to make chicken broth...

Home :: Links Exchange :: Contact Us :: Privacy Policy :: Terms of Use :: Sitemap
Asian Recipes

Copyright © 2020 Chinese Food All Rights Reserved. Your ultimate Chinese food and Asian food recipes site.
Last Modified: 11/28/11.