How to make ginger and scallions for ginger and scallion chicken
In the past 10 days, ginger and scallion chicken, as a classic Cantonese dish, has become popular again on social platforms. Many food bloggers have shared their recipes for making their own secret ginger and scallion sauce. This article will combine popular discussions on the Internet to provide you with a detailed analysis of the soul of ginger and scallion chicken - the method of making ginger and scallion sauce, and attach data on recent hot topics.
1. Inventory of recent hot food topics (last 10 days)
| Ranking | topic | heat index | Main platform |
|---|---|---|---|
| 1 | Ginger and Scallion Chicken Sauce Recipe | 92,000 | Douyin/Xiaohongshu |
| 2 | Homemade Cantonese cuisine | 78,000 | Weibo/Bilibili |
| 3 | summer appetizers | 65,000 | Kuaishou/Zhihu |
| 4 | Chicken cuisine innovation | 53,000 | Go to the kitchen |
2. Analysis of the classic ginger and scallion sauce recipe
According to recent popular videos and recipe sharing, the three most popular ways to cook ginger and scallions are as follows:
| Type | Raw material ratio | Production points | Applicable scenarios |
|---|---|---|---|
| Traditional version | Ginger:onion=1:2 | Saute the minced ginger first and then mix in the green onions | White-cut chicken dip |
| Innovative version | Add garlic/cilantro | Drizzle hot oil to stimulate aroma | Steamed chicken toppings |
| Low fat version | olive oil substitute | low temperature cooking | Fitness meal combination |
3. Detailed production steps
1.Raw material preparation:
• 100g fresh shallots (take the white part)
• 50g old ginger (turmeric is recommended)
• 80ml peanut oil (or corn oil)
• 3g salt, 2g sugar
2.Handling skills:
• Peel the ginger, slice and shred it, and finally chop it into rice-sized pieces.
• Slice the green onion vertically into thin slices, cut the green onion leaves into chopped green onions and store them separately
• The oil temperature is best controlled at 160-180℃
3.Production process:
① Add oil to a cold pan and heat over low heat until slightly smokey
② Add minced ginger and fry until golden brown edges
③ Turn off the heat and immediately add the green onion slices
④ After simmering for 2 minutes, add seasonings
⑤Finally, sprinkle with chopped green onion and mix well
4. TOP3 innovative formulas from netizens
| Innovation point | Add ingredients | Number of likes | Source |
|---|---|---|---|
| citrus flavor | Grapefruit rind | 24,000 | @粤 flavor diary |
| Sichuan style improvement | pepper oil | 18,000 | @ spicy little chef |
| Thai fusion | lemongrass/lemon leaves | 12,000 | @Southeast Asian Foodie |
5. Frequently Asked Questions
Q: Why is my ginger and scallion sauce bitter?
A: Usually the ginger is coked because the oil temperature is too high. It is recommended to use a thermometer or adopt the method of "cooling the ginger in oil".
Q: Can it be made in advance?
A: The best time to eat is when it is freshly cooked and stored in the refrigerator for no more than 24 hours. The green color will turn yellow.
Q: What are the alternatives?
A: Vegetarians can use minced king oyster mushrooms instead of chicken, and it is equally delicious mixed with ginger and scallion sauce.
Recent data shows that#gingeronionchickenchallenge#The topic has been played 36 million times on Douyin, and more and more young people are starting to try this classic Cantonese dish. Once you master the making of ginger and scallion sauce, you can easily replicate the restaurant’s delicious taste. Come and try it!
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