Among the familiar vegetables, Ms. Le Hong Hanh, To Hieu ward, Son La province, chose a bouquet of ginger flowers to cook for her family. The long green buds, the layers of leaves close together, at first glance look like small bamboo shoots.
Usually using ginger root to braise fish, boil meat or make dipping sauce, Ms. Hanh wants to taste the flavor of the flower part. She bought a small bunch, just enough for the whole family to enjoy before deciding whether to include it in the daily menu or not.
At Son La highland markets, this vegetable is sold at a price of about 10,000-15,000 VND/small bunch, or 40,000-45,000 VND/kg.
From the village kitchen, green bundles following the goods trips to the city, become a choice for housewives who want to refresh their meals.
Bringing it home, Ms. Hanh removed the old stem, separated the hard outer layer, washed it clean and then split the young buds in half. This step needs to be done carefully because it looks green but not every part is soft and edible.
After preliminary processing, she stir-fried it with the meat. An unfamiliar ingredient is combined with familiar food, helping members easily get acquainted and contribute ideas to adjust the cooking method next time.
The ginger flower harvest season usually lasts from July to September of the lunar calendar. Young buds are crispy, with a sweet taste mixed with a strong aroma. In addition to stir-frying with beef and chicken, cooks can also use them as soup, combined with seafood or mixed salad with bamboo shoots.
That difference creates attraction for those who like to explore cuisine. Without elaborate preparation, a small bunch also brings a new experience right in the kitchen.
However, the quite strong ginger flavor may make people who are used to light eating find it difficult to enjoy. If you choose old buds or pick them up not carefully, the mixed fibers will also make the dish less delicious.
Therefore, when buying, it is necessary to pay attention to the tenderness and amount that can be used after picking and washing. For families trying for the first time, it should be prepared just enough, seasoned according to the general taste.
From the bouquet of flowers bought, Ms. Hanh had another suggestion for the question "what to eat today?" As for people who only know about tubers, this is an opportunity to discover a different flavor from the familiar ginger plant.
