Before cook the meat, you can apply a proper amount of ginger juice on the surface of meat, or soak the meat in ginger juice for a period of time before cooking. Ginger juice can help tender meat, because gingerol in ginger juice can stimulate protein in meat, making it more tender and juicy.

When curing meat, ginger juice or ginger powder can be added, because ginger juice and ginger powder have the function of removing fishy smell and will not affect the taste of meat. At the same time, Jiang Ye can remove the fishy smell of meat and increase the flavor. However, it should be noted that ginger has a heavy taste and should not be used too much. At the same time, people who don't like the taste of ginger may not like the taste of ginger juice either. You can choose whether to use ginger juice to help the meat tender according to your personal taste.

Tips for curing meat

You can add some sugar when curing meat. Proper amount of sugar will not make food sweet, but will make food refreshing, so that the delicacy of meat can be promoted to a higher level. The amount of sugar depends on the taste demand, generally not too much.

Light soy sauce is an essential seasoning for cooking, and its taste is salty. Light soy sauce can not only color meat, but also replace salt to preserve water in meat. Dried meat marinated in light soy sauce is refreshing and delicious. Soy sauce can improve the taste of meat and make cured meat more tender and smooth. However, soy sauce has a heavy taste, and too much will affect the taste of bacon, so it is necessary to control the dosage.

Cinnamon is one of the essential seasonings when curing meat. Cinnamon bark has a unique fragrance and taste, which can add a special taste to meat. In ancient times, cinnamon was also used as a spice, which is an indispensable meat seasoning.

Reference to the above content: Baidu Encyclopedia-Ginger