CATDOLL : CATDOLL: What’s the difference between galangal and regular ginger?

1. What is the difference between galangal and regular ginger?

Also known as galangal or reed ginger, families in rural Taiwan, especially those living near mountainous areas, will plant a few for use. When pickling peaches and plums, the rhizomes are crushed and added to enhance the flavor. In addition to soy sauce and powdered sugar, Taiwan's unique tomato dipping sauce must also contain finely ground galangal to have the most authentic flavor. It is also commonly used in Chaoshan to remove fishy smells. In ancient Egypt, galangal was used as a smoking material. In the Middle Ages in Europe, it was used as a medicinal herb and spice. To this day, galangal is still used only in Chaoshan and Southeast Asia, and is rarely seen in other places.

English: Galangal

Scientific name: Alipinia galanga.

Family: Zingiberaceae

Origin: Native to southern mainland China, now widely cultivated in Southeast Asia.

Parts used: underground rhizomes (including young stems and old stems).

Fragrance characteristics: It tastes spicy and sweet, similar to cinnamon, but with a spicy and pungent taste

Ginger

Perennial herb. Rhizome is fleshy, thick, flat, aromatic and spicy. Leaves are arranged in rows, lanceolate to linear-lanceolate, 15-30 cm long, about 2 cm wide, gradually pointed at the apex and gradually narrowed at the base, smooth and hairless, with clasping leaf sheaths; sessile. Flower stems are erect, covered with sparse imbricate scales; spike inflorescence is ovate to elliptic, about 5 cm long and about 2.5 cm wide; bracts are ovate, light green; flowers are dense, about 2.5 cm long, with sharp tips; calyx is short-tube-shaped; corolla is 3-lobed, lobes are lanceolate, yellow, lip is shorter, oblong-obovate, lavender, with yellow-white spots, and small lobes on each side of the lower part; stamen 1, protruding, ovary inferior; style is filiform, lavender, stigma is radial. Capsule is oblong and swollen about 2.5 cm. Flowering period is June-August.

Ginger: refers to the tuberous rhizome of the ginger plant. This product is the fresh rhizome of the ginger plant Zingiber officinale Rosc. It is dug in autumn and winter, and the fibrous roots and mud are removed. There are young ginger and old ginger. Young ginger is used to make pickles, and old ginger is better for medicinal purposes.

Nature and flavor: pungent, slightly warm, enters the lung, spleen and stomach meridians

Efficacy: Induces sweat and relieves exterior symptoms, warms the middle and stops vomiting, warms the lungs and stops cough, detoxifies fish and crabs, and detoxifies drugs.

Ingredients: Contains spicy and aromatic ingredients. The spicy ingredient is ginger ketone in an aromatic volatile oil. The main ingredients are ginger terpenes, water fennel, camphor terpenes, gingerol, eucalyptol, starch, mucus, etc.

It is an aromatic spicy stomachic medicine with warming, excitement, sweating, anti-vomiting, detoxification and other effects, especially for fish and crab poisoning, Pinellia, Arisaema and other drug poisoning. It is suitable for exogenous wind-cold, headache, phlegm, cough, stomach cold and vomiting; after being attacked by ice, snow, water and cold, drink ginger soup immediately to promote blood circulation and dispel cold evil.

Medicinal and edible:

Chinese medicine ginger

【Preparation method】Ginger: remove impurities, wash and cut into thick slices before use.

【Properties】 This product is irregularly lumpy, slightly flat, with finger-like branches, 4 to 18 cm long, 1 to 3 cm thick. The surface is yellow-brown or gray-brown, with links, and there are stem marks or buds at the top of the branches. It is brittle and easy to break. The cross section is light yellow, with obvious rings in the endodermis and scattered vascular bundles. It has a unique aroma and a spicy taste.

2. Where does salmon come from and which part is the most delicious

Salmon is one of the world's famous freshwater fish, mainly distributed in the northern Pacific Ocean and the northern regions of Europe, Asia, and America. The salmon has a flat body, a raised back, sharp teeth, small scales, silver-gray color, and orange stripes during the spawning period. The salmon meat is firm and delicious, pink and elastic. Norway has the largest production of salmon and is also very famous. However, the best quality salmon comes from the waters of Alaska in the United States and England in the United Kingdom. Salmon is one of the more commonly used fish ingredients in Western cuisine.

The salmon produced in China is a kind of salmon. It is a migratory fish. Every September and October, it enters rivers from the ocean in groups to spawn, so September and October are the best time to catch salmon. The production area is in the upper reaches of the Heilongjiang River, the Wusuli River and the Songhua River.

Salmon has small scales and few bones, and its flesh is orange-red, tender and delicious. It can be eaten raw or cooked, and is a fish that is deeply loved by people. At the same time, the cod liver oil made from it is a nutritious product.

Nutritional Value

1. Salmon is rich in unsaturated fatty acids, which can effectively reduce blood lipids and cholesterol, prevent and treat cardiovascular diseases. The omega-3 fatty acids it contains are essential substances for the brain, retina and nervous system, and can enhance brain function, prevent and treat Alzheimer's disease and prevent vision loss.

2. Salmon can effectively prevent the occurrence and development of chronic diseases such as diabetes. It has high nutritional value and enjoys the reputation of "treasure of water".

Target Group

Suitable for patients with cardiovascular diseases and mental workers; suitable for people suffering from emaciation, edema, indigestion, etc.

Dosage

1. Do not overcook the salmon. Just cook it until it is 80% done. This will not only preserve the freshness of the salmon but also remove the fishy smell.

2. Salmon is mainly used for roasting, stewing, steaming, sauce, smoking or pickling in cooking;

3. Salmon is also one of the commonly used fish in Western cuisine. Its roe has high nutritional value and can be used to make red fish roe.

Edible effects

Salmon meat has the functions of replenishing deficiency, strengthening the spleen and stomach, warming the stomach and harmonizing the middle; it can cure emaciation, edema, indigestion and other symptoms.

Other related

The Hezhe people living along the Wusuli River have relied on fish for their livelihood since ancient times, and salmon is one of their important food fish. Since the 1950s, China has been studying the issue of salmon breeding and reproduction, and in the early 1990s, there were reports of successful release and reproduction.

3. Make sentences with the word “咙”

Look, there's a hole in that tree.

4. How to make steamed sturgeon vermicelli

The method of steaming sturgeon vermicelli is as follows:

Ingredients: 2 red sturgeons, a handful of sweet potato vermicelli

Seasoning: soy sauce, hot oil, salt

practice:

1. For a live red sturgeon, insert a chopstick between the lid and the body where the bubbles are exhaled for a while, then open the lid.

2. Soak the sweet potato vermicelli in clean water, add some light soy sauce, salt and a little oil, mix well and spread it on the bottom of the bowl for later use

3. Remove the gills and intestinal lines from the surface of the red sturgeon and clean them

4. Then cut a red sturgeon into 6-8 pieces

5. Place them on the vermicelli one by one and cover them with red sturgeon shells.

6. Steam in a steamer with boiling water for about 10-15 minutes

7. Take out and pour hot oil on it. It would be best if there is chopped green onion sprinkled on it (to enhance the flavor), but why did I forget to put it in at that time? Well, it is still delicious without it.

The economic value of sturgeon is mainly reflected in the following aspects:

Edible: According to tests, the meat of live sturgeons weighing less than 5 kg cultivated in artificial freshwater is better than salmon. When eaten raw, it is tender, smooth and refreshing, better than lobster. Its cartilage (the whole body of sturgeon is cartilaginous), skin, fins, liver, intestines, etc. can be cooked into more than 30 delicious dishes of various styles. It has broad market prospects in China and Japan. The initial price is expected to be 400 yuan/kg, and the final price should be more than 100 yuan/jin.

Medicinal and health products: Sturgeon cartilage has anti-cancer effects. According to some recent studies in Canada and the United States, a certain American sturgeon breeding company is now cooperating with a Canadian research institute to develop anti-cancer drugs for American sturgeon. In addition, sturgeon gills have special effects of clearing heat and detoxifying, and sturgeon oil has special effects in treating burns. Long-term consumption of sturgeon has significant effects on long-term uncured low back pain, stomach problems and hair loss, and its pharmacology needs to be studied.

Leather making (sturgeon skin): Due to the scarcity of sturgeons in the world and the requirement for specialized production techniques, for example, only two people in the United States have mastered the sturgeon leather production process, and sturgeon leather is only processed and produced in Russia.

Caviar: Caviar originated in Europe. Due to its scarcity and delicious taste, it gradually evolved into a professional food for royal nobles and wealthy businessmen. Eating caviar on ice, like wearing expensive diamonds, became a symbol of prominent status, making the price of caviar extremely high. From the 1960s to the 1980s, the total production of caviar in the world was between 300 and 600 tons. Due to the decline in the production of sturgeons in the Caspian Sea of ​​Russia, the production was less than 100 tons, and the supply was very tight, which brought opportunities for sturgeon breeding to produce caviar. Since the diameter of the eggs of Chinese sturgeons is the largest among all sturgeons, it is expected that the price of Chinese sturgeon caviar will be the highest among all fish eggs. After a small amount of trial production and high evaluation by American and French gourmet masters and caviar experts, the above consensus was reached. As a result, relevant companies in Japan and the United States have an investment tendency.

Ornamentation: Sturgeons are generally large in size, covered with five rows of bony armor, and have peculiar shapes. They are high-end ornamental animals and will be the object of competition for aquariums everywhere.