Easy 150g ginger Recipes – Quick Meals Everyone Will Enjoy
Discover delicious and easy-to-make recipes using 150g ginger. Perfect for busy weeknights and family dinners.
Recipes with 150g ginger
Golden Garlic Jade-Fat Cui Pork Ribs: "Golden garlic, "Jade-Fat" describes the soft and glutinous texture of potato cubes like jade, and "Cui Pork Ribs" not only reflects the visual of neatly arranged ribs, but also implies the layered sense of three layers of ingredients stacked in a staggered manner. 2. Garlic-Flavored Cui Pork Ribs Tower: "Cigarlic" echoes the rich taste of potatoes, ribs, and garlic, and the word "Tower" gives the dish a sense of shape, suggesting the exquisite arrangement of ingredients stacked like a tower. 3. Garlic-Flavored Pork Ribs: Borrowing the concept of "Three Freshness" of the famous Northeastern dish, the denseness of potatoes, the meaty fragrance of ribs, and the spicy fragrance of garlic are combined into a new three freshness, highlighting the complex flavor.
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!
Today I'm sharing a dish my family eats frequently while running our business. It's spicy, flavorful, and incredibly delicious with rice. Plus, it's easy to make. Sichuan-Style Minced Pork and Tofu Stew
During the Spring Festival, with many people gathering and the freezing weather, I'm too lazy to be busy around the stove. Every time, I rely on this big pot of Cantonese-style lamb rib stew to solve the problem. A dozen pounds of meat is enough for about twenty people, it's worry-free, and makes a great impression. It always receives rave reviews! The lamb ribs are stewed until tender and fall off the bone, incredibly flavorful. The tofu skin, soaked in sauce, is soft yet chewy. The carrots are sweet and refreshing, and the water chestnuts with sugarcane add a refreshing touch. Every bite is authentic and rich Cantonese flavor. The hot pot bubbles away, the aroma filling the air – it's intoxicating! Nutritionally, it's packed with nutrients. Lamb ribs are rich in protein and iron, excellent for replenishing blood and warming the body. Angelica and angelica root remove the gamey smell, enhance the aroma, and warm the body. Hawthorn helps cut through the richness and aids digestion, while carrots and water chestnuts provide ample vitamins and dietary fiber. This pot is not only a tempting feast for the taste buds, but also full of nutritious and health-preserving ideas. When it's freezing cold, sitting around this pot and eating it together will warm your body and your heart. It is a classic Cantonese dish that combines deliciousness and health!
Golden and crispy shrimp balls are neatly arranged on a white plate, their bright red tails curling up like stamens blooming in a golden ball. The outer skin is coated with breadcrumbs and fried until fragrant, making a crisp sound when you bite into it. The inside is tender and sweet shrimp meat, coated with smooth mashed potatoes or egg, creating a rich texture. Freshness and aroma blend together in your mouth, making every bite a delightful surprise for your taste buds.
Homemade soup dumplings are so delicious! This pot of freshly steamed "juicy little bombs" are all soft and fluffy little clouds. Made with a semi-fermented dough recipe, the dough has a glossy sheen and stays soft and fluffy even after cooling down and reheating. Pick one up and gently bite into it, and the meat juice bursts in your mouth, coating the chewy, simple Northeastern-style aspic—it's so fresh it'll make your eyes squint! This is a versatile, basic filling, savory and flavorful with a hint of carrot sweetness; one bite is pure bliss. Breaking it open reveals glistening juice coating the tender pink meat filling—it's mouthwatering just to look at. From the aspic to the semi-fermented dough to the versatile meat filling, all the techniques are in this recipe. Save it and recreate this bursting joy anytime!
Braised abalone with mushrooms. The abalone is tender and bouncy, and the mushrooms are soft and moist. They are all soaked in a rich and flavorful sauce. With one bite, the taste of the sea and the aroma of mushrooms burst in your mouth. Served with bright green onions and red peppers, it is both delicious and visually appealing.
Lately, I've been eating too much pasta and really wanted a change. Yunnan rice noodles are like Chongqing hotpot—the flavor is ingrained in the local culture. A trip to Yunnan is guaranteed to hook you; you'll crave it every day! To recreate the Yunnan taste, the local sauces and pickled vegetables are the soul of the dish! The tangy pickled vegetables mixed with the rich sauce, combined with the aroma of meat, are irresistible. Picking up a mouthful of rice noodles, each strand is coated in the thick sauce. Slurping them down, they're soft, chewy, and the savory, spicy, and sour sauce explodes on your tongue. The crisp, sour pickled vegetables cut through the richness of the minced meat. Then, a bite of a poached egg soaked in broth—layers of sour, spicy, fresh, and fragrant flavors unfold, warming you from your tongue to your stomach. Finally, I've satisfied my craving for Yunnan rice noodles!
I went to the provincial capital to find food before, and a dish of braised duck with ginger oil made me "dizzy"! The price of 150 yuan per case is only a few pieces of meat, which made me, a meat lover, say "my wallet is crying". After returning, I immediately started the "food reproduction plan". After many experiments, I finally reproduced this delicacy! The improved version reduces the amount of oil used, but retains 95% of the original flavor, successfully turning this restaurant's hard dish into a home-cooked delicacy~ The essence of braised duck with ginger oil is to use a large amount of ginger slices to stir-fry the mellow ginger oil, which can not only completely remove the fishy smell, but also stimulate the unique aroma. The duck meat is slowly stewed with ginger oil. The skin is slightly chewy, but the inside is tender and juicy. Every fiber is full of salty, fragrant and slightly sweet thick sauce. The moment the lid is opened, the rich fragrance hits you in the face. Eating it with white rice is simply the ultimate enjoyment of the taste buds! Come and see my reproduction results (compare pictures at the end of the article)
Summer is a good time to eat melon, refreshing and sweet gourd melon ➕ ginger shreds ➕ minced meat suitable for men, women and children. The cooking method is simple.