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Ginger and garlic paste recipe
Ginger and garlic are the basis of many dishes of Chinese, Thai and Indian cuisine. These plants are the most important foods in the oriental food system. They prepare a unique aromatic paste that improves the taste of many dishes and brings great health benefits.
Ready. ginger Garlic is not always available in stores, so the best option is to make it at home. Ginger and garlic paste is very easy to prepare. The resulting seasoning perfectly softens the meat, suits to roast, stew, vegetables, fish and rice.
The use of ginger and garlic as a food additive eliminates apathy and lethargy, increases potency, helps saturate the blood with oxygen, improves brain function and the condition of cartilage, joints, bone tissue. This mixture contains essential amino acids, vitamins, mineral salts, antioxidants, helps to reduce body weight and improves intestinal peristalsis.
To prepare ginger-garlic paste, choose the freshest ginger. Puncture the skin with your nail: if the juice is released, then the root is fresh. This point is important because ginger becomes dry and fibrous over time. To avoid irritating hard fibers in the paste, it is better to use fresh ginger root.
The ingredients
Preparation
This useful and spicy mixture gives sauces and gravy spicy taste notes, creates an unforgettable oriental atmosphere, turns familiar dishes into real culinary masterpieces. In raw form, paste is added to cold dishes and snacks. At the beginning of cooking hot dishes, a teaspoon of ginger with garlic is roasted in oil for 20 seconds in a hot pan. During this time, the sharp aroma of garlic evaporates and only an appetizing peculiar garlic nuance remains.
Read more about the properties of ginger here. It is very important to have such a useful product at home in the cold season.
A stunning healing effect for the whole body has a tincture of garlic prepared according to this recipe. So you need to run to the market right now for a bunch of garlic so you don't run to the pharmacies!
Be sure to prepare garlic and ginger In the form of this convenient ready-made gas station, which will always be at hand. It does not lose its healing and taste properties when stored in the refrigerator in a tightly closed jar. Try to diversify your menu with original Indian pasta. Treat your family and guests with new taste sensations, and you will feel yourself a true gourmet and connoisseur of beauty. Bon appetit!
Photo by depositphotos preview.
Ready. ginger Garlic is not always available in stores, so the best option is to make it at home. Ginger and garlic paste is very easy to prepare. The resulting seasoning perfectly softens the meat, suits to roast, stew, vegetables, fish and rice.
The use of ginger and garlic as a food additive eliminates apathy and lethargy, increases potency, helps saturate the blood with oxygen, improves brain function and the condition of cartilage, joints, bone tissue. This mixture contains essential amino acids, vitamins, mineral salts, antioxidants, helps to reduce body weight and improves intestinal peristalsis.
To prepare ginger-garlic paste, choose the freshest ginger. Puncture the skin with your nail: if the juice is released, then the root is fresh. This point is important because ginger becomes dry and fibrous over time. To avoid irritating hard fibers in the paste, it is better to use fresh ginger root.
The ingredients
- 100 ginger
- 150g peeled garlic
- 1/2 tsp salt
Preparation
- Wash the ginger root and wipe it thoroughly with a napkin. Make sure that kitchen utensils are also dry, because any moisture reduces the storage time of the paste.
- Ginger with brown wrinkled skin brush with a knife like potatoes. Young root with yellowish thin skin does not need to be cleaned. Cut it in small pieces.
- The younger the garlic, the better. As the plant matures, the garlic smell increases. In addition, aromatic components can color the paste in a blue-green hue. Use young garlic: brush each clove of husks, cut in half and remove the green middle so it does not cause heartburn.
- Place sliced ginger and garlic in a bowl of blender, add half a teaspoon of salt so the paste lasts longer. Grind it to a uniform state.
- Put the paste in clean dry jars and send for storage in the refrigerator. With this method, the mixture will be suitable for use for 1 month. For longer storage, fill ice molds with paste and freeze in the freezer. The surface of the paste in the jar can turn brown over time. Do not worry: this is a common reaction with oxygen, not a sign of spoilage. When cooking, always scoop pasta from the jar with a clean dry spoon.
This useful and spicy mixture gives sauces and gravy spicy taste notes, creates an unforgettable oriental atmosphere, turns familiar dishes into real culinary masterpieces. In raw form, paste is added to cold dishes and snacks. At the beginning of cooking hot dishes, a teaspoon of ginger with garlic is roasted in oil for 20 seconds in a hot pan. During this time, the sharp aroma of garlic evaporates and only an appetizing peculiar garlic nuance remains.
Read more about the properties of ginger here. It is very important to have such a useful product at home in the cold season.
A stunning healing effect for the whole body has a tincture of garlic prepared according to this recipe. So you need to run to the market right now for a bunch of garlic so you don't run to the pharmacies!
Be sure to prepare garlic and ginger In the form of this convenient ready-made gas station, which will always be at hand. It does not lose its healing and taste properties when stored in the refrigerator in a tightly closed jar. Try to diversify your menu with original Indian pasta. Treat your family and guests with new taste sensations, and you will feel yourself a true gourmet and connoisseur of beauty. Bon appetit!
Photo by depositphotos preview.
