All you need to know about preparing ginger for Chinese cooking
In Cantonese cuisine, ginger is as ubiquitous as soy sauce.
And it’s easy to see why. Ginger sizzled in oil releases the most wonderfully warm yet spicy fragrance. When steamed, it imparts a delicate fresh zing into the ingredients that it shares its steamy environment with.
With a place in such a large variety of dishes, it shouldn’t come as a surprise that there are different ways to cut ginger for use with different cooking techniques. This commercial machine for slices and strips (at $2000 USD!) demonstrates just how seriously Chinese cooks take ginger.
And of course, we do too. So in this video we go through 5 of the ways we prepare ginger in the kitchen – enjoy!