Ginger can be found in every supermarket. Chefs use it fresh and dried, ground and chopped into small pieces, and for some dishes you may need canned root in syrup. In our country, with ginger, at first, they prepared liquors, compotes, sbitnits, tinctures and mash, and in Europe they improved the taste of ale and bread with it.
Pick your recipe
Now, cooks around the world are putting ginger in desserts, pastries, drinks, meat broths, baked meat, fish and rice dishes, sauces, salads and cereals. For tea and desserts, it is better to buy a fresh root of the plant, and for other dishes - dried in the form of a powder.
Ginger blends perfectly with various spices: cloves, star anise, dill, black pepper and fennel.
How much to add ginger?
For one cup of tea, it is enough to cut off 1 cm of fresh root, for 200 ml of jelly or compote - 2 cm. It can be replaced with powder - enough ¼ tsp.
To give a spicy taste to the main dishes, 1/5 tsp. mixed with vegetable oil and heated in a pan, and then meat, rice or fish are prepared on this mixture. Chopped ginger or its powder rub chicken or duck before baking. It can be safely added to vegetables: eggplant, pumpkin, zucchini and tomatoes. Ginger in dishes with mushrooms, sauces and ketchups will not be out of place.
It is important to know the time when this spice needs to be added. It is poured into the dough only at the end of kneading, in desserts and drinks - 5 minutes before readiness, in sauces - only after the heat treatment process is completed, in stew - 20 minutes before removing from heat.
This plant is irreplaceable in sweet pastries and desserts: jams, marmalade, pudding, jelly, mousse. Many have tried gingerbread cake, popular in Europe, and cookies. In Asia, they prefer tea with ginger and lemon. It is able to warm, protect against viruses and colds.