生姜为姜科多年生宿根草本植物,食用部分是地下肥大的肉质块茎。据考证,生姜的原产地在东南亚及我国南方多雨炎热的地区。我国自古就有栽培,如2000多年前的《吕氏春秋》中就有“和之美者,杨朴之姜”之句。可见早在2000多年前的四川省杨朴县就已是生姜的特产地,栽培已相当发达。目前我国大部分省区都有生姜种植,著名产地有山东莱芜、安徽铜陵、陕西城固、江西兴国及长沙和广州等。 生姜是一种重要的烹饪调味品。据分析,生姜中除含有粗蛋白、纤维素、糖类及钙、铁、磷等矿质营养和多种维生素外,更重要的是还含有姜辣素、姜酮、姜烯酚、姜醇及桉叶油精等多种物质。因此生姜具有特殊的辣味,可作为烹调的重要调料,除去食物中的腥臊臭味,使菜肴更为鲜香可口。制作鱼圆时,如在已斩碎的鱼肉中拌入有姜汁的调味品,可使制成的鱼圆鲜香嫩滑,色泽白润;烧鱼时,先将姜片放入油锅中煸炒一下再放鱼煎煮,鱼即不易粘锅;炒肉丝和清蒸鱼、蛤 Ginger is a perennial herb of the ginger family, and the edible part is a fleshy hyperplastic tuber. According to research, the origin of ginger is in the rainy and hot areas of Southeast Asia and southern China. China has cultivated since ancient times. For example, in Lu’s Spring and Autumn Period more than 2,000 years ago, there were sentences of “the beauty of harmony and Yang Puzhi”. It can be seen that Yangpu County, Sichuan Province, which was founded more than 2,000 years ago, has been a special place for ginger, and its cultivation is quite advanced. At present, most of China’s provinces and regions have ginger planting. Famous places of origin include Shandong Laiwu, Tongling, Anhui, Shaanxi City, Guangzhou, Xingguo, Jiangxi, and Changsha and Guangzhou. Ginger is an important cooking condiment. According to the analysis, in addition to crude protein, cellulose, carbohydrates, calcium, iron, phosphorus, and other mineral nutrients and vitamins, ginger also contains gingerol, zingerone, shogaol, and gingerol. Eucalyptus oil and many other substances. Therefore, ginger has a special spicy taste, which can be used as an important seasoning for cooking, removing the stench of odor in food and making the dishes more delicious and delicious. When making fish balls, if you mix condiments of ginger juice with minced fish, you can make the fish balls made of fresh and fragrant and smooth, white color. When you fish, put the ginger into the pan first Stir-fried fish and then cook, the fish is not easy to stick pan; fried pork and steamed fish, fish