Advice 1: How to cook ginger root

The root of ginger is used in cooking, but due to their healing qualities, high content of vitamins and minerals used in medicine. It has a tart flavor and pungent taste, due to the content of essential oil and penelopides substance gingerol. Used in the preparation better fresh grated or chopped root of ginger - it has the aroma and the active substances more than dried.
How to cook ginger root
Instruction
1
Root ginger adds subtle flavor and aroma of fish and meat soups and broths. When added to hot meat dishes ginger not only enhances their taste and adds flavor, but makes the meat softer. He put in almost all meat dishes from beef, pork, lamb, Turkey, chicken and goose. In South-East Asia with him, we prepare all dishes from rice and vegetables. Ginger can be used in the preparation of confectionery: biscuits, cakes, puddings, jams. It is added in fruit compotes and tea.
2
Fresh root ginger should be firm, malevolently, without black spots and mold. Before use, cut the desired piece with a sharp knife and clean it from the skin. Store it in the refrigerator in a paper bag, storage period is 1 month. The largest amount of nutrients of ginger is under the skin, so the young root is better not to clean at all, and the more Mature brush, cutting off a very thin layer. The peeled root can be stored for long Bay with vodka or sherry.
3
Depending on the recipe of what dishes include root ginger, time of cooking will be different. If you add it to the dough, then grate the root on a fine grater and add the flour to the time the mixture of ingredients. In that case, if you simmer the meat with the ginger, then cut it in small pieces and put in pan with meat for 20 minutes until tender. In puddings, fruit drinks and teas ginger add 5 minutes before end of cooking. Sauces ginger is used raw, grated on a fine grater.
4
From grated on a fine grater ginger root to make ginger juice well vegetables using a cheesecloth. The juice can be used in the composition of dressings for salads and sweet dishes, mixed with soy sauce, honey, olive oil and lemon juice.
5
If you bought a ginger root in powder, before use it is necessary to soak. Note that in dry form it although less flavorful, but spicier than fresh, so add it in smaller amounts.

Advice 2: How to store ginger root

Ginger root is not only a spice but also a healing tool that is used for a long time. Ginger effectively reduces the level of cholesterol in the blood and blood pressure. Cleanses the body of toxins and stimulates digestion. In addition, ginger root has anti-inflammatory and anticancer properties, so effective for cancer prevention. There are many ways to store ginger root, it is quite easy and simple.
Use ginger root tea.
You will need
  • - Ginger root;
  • container;
  • - parchment paper;
  • - white wine.
Instruction
1
If you want to save ginger root as long as possible, you can use the freezer. Thanks to frozen, the taste and useful properties of ginger are virtually indistinguishable from fresh. For this ginger root must be washed thoroughly and dry with a towel. Folded in a plastic container or other containers and put into the freezer. When you need to take the ginger and cut the desired quantity. Store, thus, ginger can be up to 12 months.
2
If you need peeled ginger, it is better to do it this way: ginger root wash, peel with a sharp knife and RUB on a small grater. Form of grated ginger small pieces and wrap in parchment paper. Store in the freezer. Very simple and easy to use, the shelf life is 8 months.
3
Cut ginger root thin slices, put into a suitable dish and pour dry white wine, store in the refrigerator. Thus, the ginger will retain its taste and freshness for several weeks. Wine can be used for cooking sauces or stewing meat.
4
In the lower compartment of refrigerator to store fresh root ginger, recommended no more than five days. During this time ginger root does not lose its curative and useful properties.
Note
When buying ginger root, note its appearance. It needs to be thick enough and smooth, not wrinkled.

Use ginger in cooking and drinks, and stay healthy.
Useful advice
The longer the ginger root, so it contains more essential oils and trace elements. Young ginger has a thin skin that does not need to cut.

Advice 3: How to use ginger root

Ginger known since ancient times for their beneficial and healing properties. But the food applies only its root, which you can buy in the spice aisle in powder form. But still better to use fresh root, as the powder has a more pungent taste. At the root of ginger contains large amounts of amino acids and essential oils that are necessary to man. It is rich in potassium, iron, sodium, phosphorus, salts of magnesium and calcium, vitamins a, B1, B2, C.
Ginger root contains a large amount of nutrients and vitamins.
You will need
  • - ginger root;
  • - lemon,
  • - med;
  • - 2 liters of water;
  • - 2 cloves of garlic.
Instruction
1
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.
2
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.
3
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.
Useful advice
Also ginger root is widely used in medicine for treatment of many diseases.

Advice 4: How to make ginger tea for colds

Ginger tea is an effective treatment for colds. Tea made from ginger root not only warms, but also helps to cleanse the body of toxins, facilitates breathing when you cough and nasal congestion, boosts the immune system. For the greatest therapeutic effect it is important to prepare this drink.
imbirniy koren'
Ginger is rich in vitamins C, B1, B2 and A, as well as magnesium, phosphorus, calcium and other minerals. It's used in cooking in dry and fresh. Dry ginger is usually sold in powder form. Tea can be prepared using fresh ginger root, ginger powder, and combining both and adding other ingredients.

Tea from fresh ginger root



You will need:

- fresh ginger root - 2-3 slices;
- freshly boiled water - 200-250 ml;
- honey optional - 1-2 tsp;
- lemon optional - 1-2 cloves.

How to prepare:

Boil fresh water (the water should be previously boiled once). Peel the piece of ginger root from the skin and cut into thin slices. Cover the ginger with boiling water and let steep for 10-15 minutes. Cool the tea to an acceptable drinking temperature is approximately 50-60 degrees Celsius. In cold tea add lemon and honey or drink tea, eating it with a spoon of honey.
Piece of fresh ginger root can be rubbed on a grater. Then the brewing time is reduced to 5-10 minutes. However, in this case the taste of the tea may seem too sharp. To soften the taste, simply dilute the tea with boiled water.


Tea made from dry ginger



You will need:

- ginger powder - 1/4 tsp;
- freshly boiled water - 200-250 ml;
- honey optional - 1 tsp.;
- lemon optional - 1-2 cloves.

How to prepare:

Pour ginger powder with boiling water and allow to steep for several minutes. Allow tea to cool to acceptable drinking temperature is approximately 50-60 degrees Celsius. In the tea add lemon and honey or drink tea, eating it with a spoon of honey.

Tea recipe for the flu, cough and congestion in chest



You will need:

powder of dry ginger - 1/2 tsp;
- ground cinnamon powder - 1/2 tsp;
ground fennel seeds - 1/2 tsp;
- freshly boiled water 200-250 ml.

How to prepare:

Pour boiling water over spices and steep for 5-10 minutes. Cool the tea to an acceptable drinking temperature is approximately 50-60 degrees Celsius. The tea can be drunk with honey.

Soothing ginger tea with chamomile and mint



You will need:

- dry ginger powder - 1/8 tsp;
- fresh ginger root - 1 thin slice;
dried herb chamomile - 1 tbsp;
- dried mint - 1 pinch;
- freshly boiled water 200-250 ml.

How to prepare:

Pour all ingredients with boiling water and let steep for 5-10 minutes. Cool the tea to an acceptable drinking temperature is approximately 50-60 degrees Celsius. The tea can be drunk with honey or jam from the berries.
For this tea you can take and fresh mint or to replace mint and Melissa. These herbs need to add quite a bit because they have a strong flavor and aroma, and can "drown out" the other ingredients in the tea.


Ginger tea is best to drink several times a day, e.g., morning and afternoon. "Soothing ginger tea" you can drink in the evening. With clearly expressed signs of colds and flu ginger tea can be drunk often. It will enhance metabolism and accelerate the elimination of toxins from the body that will enhance the body's defenses.
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