How to use ginger root

Ginger is used in cooking, it has a pleasant taste and special aroma, is quite a valuable seasoning in cooking. It imparts a subtle flavor to soups, vegetable soups and porridges. They are seasoned with homemade sausages and pates. Root ginger enhances the taste of roast beef, veal, chicken, duck, pork and Turkey. Also it is used in the harvesting for the winter compotes. Candied root ginger is used for making candied fruits, candies, jellies, and preserves. In meat and fish dishes it is necessary to add 0.2-0.5 g fresh ginger 15 minutes before end of cooking. In compotes and other sweet dishes – 0.3 g of ginger per serving for 3-5 minutes before end of cooking. The dough – 1 g of ginger root per kilogram of the test.

For tonic action, especially during and after colds, it is recommended to drink ginger tea. Take the root of ginger, wash and peel a small piece. Grate it on a fine grater, to get about two tablespoons. Fold the grated ginger in a quart jar and add 50 ml of fresh lemon juice and a little honey (to taste). Pour all the boiling water and cover, leave to infuse for an hour. Try ginger tea, you will experience several flavors – spicy, sweet and sour. This tea will speed up processes in the body and invigorate you.

Any means prepared on the basis of ginger root, accelerates the metabolic processes in the body, removing excess water and toxins. He's also the best way affects the digestive system, removes cholesterol from the body and has a mild laxative effect, which is undoubtedly very valuable for people seeking to lose weight. This can be prepared a special ginger tea with garlic. Ginger root wash, peel and cut into thin slices. Clean the garlic and cut into thin slices. Fold the chopped ginger and garlic in a thermos, pour two liters of boiling water, cover and leave to steep for one hour. After that, strain the prepared tea and pour into a thermos again. During the day drink the tea in small cups.