Sichuan Style Ginger Sauce Vegetables

Author: Pan Lin
Publisher:
Publish Date: 2005-10-01
Features: With the improvement of living standards, people's demands for culinary styles have also increased. To meet the need for ginger juice-flavored dishes, this book first builds upon traditional essence while exploring and developing new seasonings. Examples include ginger juice, light soy sauce, dark soy sauce, chicken essence, MSG, rice vinegar, fragrant vinegar, UP sauce, and chili sauce. It has also created new flavor profiles such as ginger-soy sauce, ginger-oyster sauce, ginger-scallion, and ginger-fresh. By leveraging subtle taste variations, it enriches and expands the ginger juice-flavored series.
Secondly, improvements have been made in cooking methods, incorporating techniques such as mixing, stir-frying, boiling, and stewing. Traditional ginger juice-flavored dishes were often used for cold salads, with young ginger as a garnish and old ginger as a seasoning. Innovative ginger juice dishes, however, utilize ginger powder, ginger oil, ginger wine, and ginger-scallion oil, making the seasonings more diverse and the selection range broader. The main ingredients not only include traditional options like chicken, duck, pork, and beef but also add offal, fish, shrimp, and other wild delicacies.
The over 200 dish examples selected in this book are all newly created, aiming to promote the development of ginger juice dishes and uphold the cause of Chinese cuisine. It is particularly suitable for professional chefs and home cooks.