What's the difference between ginger and old ginger in cooking?

Ginger is commonly known as ginger mother, namely ginger seed. The appearance is khaki, and the epidermis is rougher and thicker than tender ginger, with less moisture and lines. After cutting, there are many fibers and the taste is heavy. Ginger is divided into ginger and old ginger.

Ginger is the cooking ginger we can buy in the market, which is generally divided into old ginger and new ginger.

Spicy.

Fresh ginger is rich in water, with Huang Liang color and smooth skin. The color of old ginger is khaki, and it tastes more spicy than tender ginger. The medicinal value of old ginger is higher than that of fresh ginger. Fresh ginger feels soft, while old ginger feels hard. The cooking purposes of fresh ginger and old ginger are also somewhat different. Fresh ginger can be sliced for cooking or soaked in ginger. And old ginger can be used to make soup because it tastes stronger.

Ginger commonly used in cooking is divided into new ginger and old ginger. The new ginger skin is thin and tender, and the taste is weak; Old ginger, also known as ginger mother, is a kind of ginger. Its meat is thick and firm, and its taste is spicy, but its aroma is not as good as that of fresh ginger.

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