Kaempferia kaempferia is also called ginger and kaempferia kaempferia. It is called in different places. Kaempferia kaempferia is a spice. Its shape is oblate, with yellowish brown and reddish brown outside and white inside. It smells pungent. What we usually see is dried kaempferia kaempferia, which is often used as a spice. Fresh kaempferia kaempferia and its leaves can also be used to stew soup and stir-fry all kinds of meat, which is very delicious. Here we come.
1. fried chicken with kaempferia galanga 1. Ingredients: fresh Rhizoma Kaempferiae, chicken, soy sauce, cooking wine, salt, onion, rock sugar and starch.
2. Wash the chicken, cut it into small pieces, soak it in clear water for half an hour, soak it in bloodletting water, drain it, put it in a basin, add salt, cooking wine, soy sauce and starch, mix well and marinate it for half an hour.
3. Wash fresh Rhizoma Kaempferiae, peel it, slice it first, then chop it, wash the onion and shred it, take a pan and burn oil, add a proper amount of oil to the pan, and put the chopped Rhizoma Kaempferiae and shredded onion into the oil pan.
4. Stir-fry evenly, stir-fry for fragrance, add the marinated chicken, stir-fry evenly, stir-fry until the chicken changes color, add a little boiling water, add rock sugar, stew until the chicken is soft and rotten, add seasoning to collect juice, and then serve, fresh and delicious.
Two. Braised ribs with kaempferia kaempferia leaves 1. Ingredients: fresh kaempferia leaves, ribs, ginger, onion, cooking wine, jujube and salt.
2. Wash the ribs, chop them into small pieces, soak them in water for half an hour, soak them in bloodletting water and wash them; Wash ginger and onion, slice ginger and onion; Wash the fresh kaempferia leaves for later use.
3. Blanch the ribs in cold water, add ginger slices, cooking wine and onion segments, boil over high fire, cook for 5 minutes, force the blood out of the ribs, skim off the blood foam, and blanch and remove.
4. Put the ribs in the casserole, wash the jujube, put it in, then add the ginger slices and kaempferia leaves, boil over high fire, stew for one hour, and finally add salt to taste. It tastes delicious.
Summary: Fresh kaempferia kaempferia and kaempferia kaempferia leaves are good spices. Whether fried, stewed chicken, duck, beef, mutton, etc. Fresh kaempferia kaempferia or kaempferia kaempferia leaves can be added, which can not only remove the fishy smell in the meat, but also make the stew more tender and delicious without being greasy.