Best ginger (for blanching) Recipes for Everyday Cooking
Make the most of ginger (for blanching) with our handpicked recipes — simple, satisfying, and full of flavour.
Recipes with ginger (for blanching)
Braised Fish Maw with Mushrooms. The sauce is thick but not greasy, coating the ingredients perfectly. The tenderness of the fish maw, the chewiness of the mushrooms, and the umami of the sauce layer upon layer, creating a rich yet harmonious flavor profile. This is a classic example of the "perfect balance" in Cantonese braised dishes. Cantonese elegance, banquet-quality, texture, soft and elastic fish maw, juicy and fragrant mushrooms, health benefits, nourishing yin and beautifying the skin, strengthening the spleen and boosting immunity, rich in collagen, Cantonese tonic.
A classic hearty dish from Sichuan and Chongqing's traditional outdoor banquets, "Jia Sha Rou" (stuffed pork belly with red bean paste) is a must-have for the New Year's Eve dinner table! Slices of fatty, tender pork belly are wrapped around smooth red bean paste, steamed with brown sugar and glutinous rice until soft and flavorful. It's sweet, rich, and not greasy at all, and the pork skin soaks up the broth, becoming incredibly tender and chewy. Its sweet taste is suitable for all ages, and it's always in high demand. A perfect dish for entertaining guests, whether at a traditional outdoor banquet or New Year's Eve dinner, it instantly adds a festive atmosphere to the table.
Winter melon, scallop, coix seed, pork fan bone soup, the soup is milky white and clear, the bright winter melon, golden scallop and milky white coix seed are looming in the bone soup, and sprinkled with a touch of green chopped green onion, the appearance is gentle and elegant. The pork fan bone makes a mellow bone soup, which is rich in calcium; with winter melon that promotes diuresis and swelling, coix seed that removes dampness and scallop that enhances freshness, the nutrition complements each other, nourishing and refreshing, a mouthful of warm soup, nourishes the body and mind. ~ Coix seed is slightly cold in nature, and cooking it directly may not be very friendly to people with weak spleen and stomach. After frying, it can reduce the cold and be more gentle. Fried coix seed has a more prominent effect of strengthening the spleen and removing dampness, which is suitable for people with heavy dampness and weak spleen and stomach, such as those who are prone to abdominal distension and thick and greasy tongue coating. ~ If you are prone to getting angry, dry mouth and bitter mouth, or have symptoms of damp heat such as constipation and acne, the effect of clearing heat and removing dampness of raw coix seed is stronger, and it is more suitable for direct cooking.
This dish of braised pork trotters with sand ginger is a classic Cantonese New Year's feast staple! The pork trotters are crispy on the outside and tender on the inside after being chilled in ice water—chewy, bouncy, and full of collagen. The sand ginger and shallots are stir-fried until fragrant, coating each piece of trotter in a savory sauce with the unique spiciness of sand ginger, without being overpowering. Crushed peanuts and cilantro add aroma and crunch, making it even more addictive with every chew—perfect with drinks or rice. Served during the New Year, it's both visually appealing and delicious, embodying the quintessential Cantonese flavor—a definite centerpiece for the New Year's feast, so delicious you'll lick your fingers!
- Blanching: Boil water in a pot, add a little salt and a few drops of cooking oil, first put in the dried tofu shreds and blanch for 1-2 minutes, remove and rinse with cold water, drain the water, this can remove the bean smell and make the taste softer; then put the bitter gourd shreds in boiling water and blanch for about 30 seconds, quickly remove and rinse with cold water to maintain its emerald green color and crisp taste.
Braised Beef Brisket Noodles is a rich, flavourful soup built on beef brisket and pork trotter, simmered with classic Chinese spices like dried chillies, Sichuan peppercorn, star anise, cinnamon bark, and bay leaves. The broth is seasoned with chilli bean sauce, soybean sauce, soy sauce, dark soy sauce, oyster sauce, brown sugar, and salt, then poured over your noodles of choice (with optional vegetables) for a hearty bowl.
The lamb bones are stewed until tender and flavorful, the meat falling off the bone with a gentle bite, leaving a rich, meaty aroma. The carrots, soaked up the savory flavor of the lamb bones, are sweet and tender. The soup is absolutely amazing, milky white and thick. A sip warms your throat and soothes your stomach. The savory flavor is incredible! Dip your rice in this soup and you'll lick the bottom of the bowl clean. A bowl in autumn and winter will make you feel refreshed! Put on some weight in autumn to keep warm in winter!
This is a Northeast China way of making the big bones in rich and flavourful taste! Deeply savoury and richly aromatic, these big bones are braised Dongbei-style with a bold mix of soy sauces, beer, warming spices like cinnamon bark and star anise, plus dried tangerine peel for a subtle citrus lift—finished with a gentle chilli warmth.