What to cook with ginger. Ginger - benefits and harms. Application of ginger root. Ginger tea recipe Ginger what to cook with it

Ginger has fans and detractors. There are fewer of the latter, because the whole of Southeast Asia, including China, cannot live without it. And this is a true half of the world's population.

The results of a new study conducted in Thailand showed that ginger leads to improved cognitive functions. Although only 60 middle-aged women were examined - and further studies are needed to confirm the results - the scientists found that women who were given large doses of ginger extract experienced significant memory improvements. Indeed, why not use aids to remember where you put the keys?

For us at AIF Cuisine, that's reason enough to recommend adding more ginger to our diet - and especially because it tastes great too.

Fresh ginger and more

The best way to get a healthy dose of ginger in your diet is to use the fresh root. You can do this by adding it to your favorite dishes or brewing fresh ginger tea. If you can't get your hands on fresh ginger, extracts and syrups are also great. Add them to homemade drinks or smoothies. In addition to the excellent flavor, they are very tasty.

All you need is an 2.5 cm piece of peeled and chopped ginger root and two cups of water. Boil the ginger for 10 minutes for a mild flavor or 20 minutes for a slightly spicy flavor. After the right time, strain the broth and then add honey, lemon, or even fruity herbal tea to taste for a more complex taste.

Beef salad with ginger

Cooking: In a small bowl, mix the rice vinegar with the sugar and grated ginger until the sugar dissolves. Pour in and beat the vegetable oil and season the sauce with salt and pepper.

Green soybean and ginger sauce

Rich in protein thanks to green soybeans, this refreshing dip contains lots of fresh ginger. Rice vinegar, tahini (a sauce made from ground sesame seeds) and garlic add a unique flavor to this thick sauce. Serve with.

You will need: 240g frozen green soybeans, shelled, 1/4 cup water. 2 tbsp. tablespoons low-salt soy sauce, 1 tbsp. tablespoon minced fresh ginger, 1 tbsp. spoon of rice vinegar, 1 tbsp. 1 teaspoon tahini (ground sesame seed sauce), 1 garlic clove, 1/8 teaspoon salt, Hot pepper sauce to taste (ex. Worcester).

Cooking: Boil green soybeans according to package directions. Blend the cooked soybeans, water, soy sauce, ginger, vinegar, tahini, garlic, salt, and hot sauce into a smooth puree in a food processor. Refrigerate for 1 hour before serving.

Lemonade with ginger and lemongrass

Making your own ginger syrup is easy and delicious. But when you add lemongrass to this mixture, you create something really special. Make it ahead of time so you can enjoy this drink all week long.

You will need: 1/2 cup thinly sliced ​​peeled ginger 4 plump fresh lemongrass stalks, cut into 2-inch pieces and crushed, plus a few stalks for decoration 6 cups water 1 cup sugar 3 tbsp. tablespoons freshly squeezed lemon juice Lemon slices and ice cubes, for serving

Cooking: In a medium saucepan, combine chopped ginger with crushed lemongrass stalks and 4 cups water and bring to a boil over high heat. Pour in the sugar. Cover and let the ginger and lemongrass in syrup settle and cool, about 2 hours. Strain the syrup through a fine sieve. Remove ginger and lemongrass. Add lemon juice and the remaining 2 cups of water. Put to cool in the refrigerator. Add mineral water. Serve in tall glasses filled with ice, garnished with lemon wedges and lemongrass stalks.

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Fresh ginger is an almost universal product. It can act as a spicy additive to meat and vegetables, be an ingredient in many culinary recipes, act as a medicine and an independent dish. Variations of its use in the kitchen and in traditional medicine really a lot.

Use cases

To begin with, what to do with ground and fresh ginger and how they differ in taste. In ground form, it is a pure spice that goes well with meat, some vegetables, pastries. Its main task is to convey an oriental note to the dish, light bitterness and spiciness, a delicate and pleasant aroma. The fresh root is a much more valuable product. Firstly, it is much more aromatic, and the smell is compared with lemon, lime, sage at the same time. Secondly, it has a lot more vitamins, essential oils, organic acids, which is very beneficial for health. That is why the fresh root is more often used in medicine than the ground one.

Ginger is rich in antibacterial and antimicrobial organic compounds, so it extends the shelf life of foods. In addition, it makes meat fibers softer, so it is often used in marinades for pork, lamb, and poultry.

The fresh root is sometimes added to salads. From this, they acquire a delicate citrus aroma, enrich the dish with vitamins, and improve their digestion by the human digestive system. In general, it is believed that ginger makes any dish much easier in terms of its processing by the human stomach. That is why it is recommended to add it to meat, especially fatty.

In folk medicine, the root is valued for the following properties:

• disinfecting;
• anti-inflammatory;
• painkillers;
• stimulating.

Ginger is often compared to garlic in terms of potency.

It is used at the first sign of a cold as a warming, antimicrobial and immunostimulating agent. Pieces of the fresh root can be chewed several times a day to prevent the development of pharyngitis and other common upper respiratory infections. Diluted with boiled water, ginger juice is an excellent mouthwash.

Fresh ginger can be pickled. It is used as an independent dish, or served with other products. Classic combination considered pickled ginger and sushi. In order to pickle the root at home, it is peeled and cut into the thinnest petals, which are kept in boiled water to soften the fibers and remove excess bitterness. The marinade for him is prepared from salt, sugar, rice vinegar or wine and a small amount beetroot juice which acts as a natural dye. A few days in the refrigerator will be enough for the ginger to acquire its characteristic taste and softness.

Ginger can also be candied, cooked from it jam with the addition of orange or orange peels, prepare healthy compotes, include in salads for weight loss. There are really many options for using the root crop, which is why it bears the name of a universal product with high biological activity.

Healthy and tasty drinks

To warm up, relax, relieve fatigue and pain in muscles and joints, you can make a ginger drink by pouring a few slices of peeled root with hot boiled water. It is enough to insist the drink for 3-5 minutes, add a slice of lemon and a little honey to it and drink warm in small sips. Such a drink stimulates blood circulation, relieves spasms, warms from the inside, gives peace and tones at the same time.

A tonic drink based on green tea is prepared from ginger. To do this, put the right amount of tea leaves in the kettle, a few cloves of ginger and fill everything with water, the temperature of which is not higher than 90 degrees. After 3-5 minutes, the drink is filtered and consumed before or after a meal, with a pause of 30 minutes. To constantly feel a surge of strength, stimulate metabolism and strengthen immunity, you should drink about 3 cups of this tea per day. Orange juice, lemon slices, cinnamon, cardamom, mint, lemon balm and other ingredients are added to improve the taste of the drink and increase its benefits.

What can you cook in the summer to refresh yourself using ginger? There are many options for compotes and drinks made from fresh vegetables, fruits and berries. The most famous of them, often used by those who lose weight, is ginger-cucumber fresh. It is very easy to cook it. It is enough to boil half of the ginger root, cut into slices, in 1 liter of water for 2-3 minutes. Next, cool the broth, cool, add fresh cucumber cut into thin slices and a few sprigs of chopped mint. It is better to insist fresh in the refrigerator for 5-7 hours, then it will acquire a good taste and benefits for the figure.

Ginger is suitable for preparing hot and cold drinks of a tonic nature.

- not a very popular drink, but home-made can be a substitute for light beer with a pleasant spicy tint.

It is prepared like this:

• baker's dry yeast (0.5 tsp), grated ginger (30 g), sugar (220 g) are poured into a glass container;
• everyone is poured with lemon juice, which should be about 120-130 ml, the components are allowed to dissolve;
• pour 2 liters of cold boiled water into a jar, mix everything, close the lid and put in a warm place for two days.

During this time, the drink should ferment, and gas bubbles will appear on its surface. This is the final stage of preparation. Ale is poured into convenient containers and served chilled with a slice of lemon. A non-alcoholic ale recipe does not require yeast.

The laziest can add pieces of ginger to any tea and even coffee, include its juice in salad dressings and marinades, mix with honey and dried fruits for an immune-healthy mixture.

The most successful recipes

Ginger as a spice pairs perfectly with chicken and lamb, which is why there are so many recipes for their preparation.

In the same way, you can cook chicken legs, thighs, wings and even fillet by wrapping it in parchment paper.

Chicken with ginger-honey marinade is prepared as follows:

• the chicken carcass is cut along the back and unfolded;
• mix 1 tbsp. l. liquid honey with the same amount of grated ginger, salt and pepper to taste, juice of a quarter of a lemon, 4 chopped garlic cloves;
• marinade generously rub the chicken outside and inside, paying special attention to the breast and legs;
• the chicken should be marinated for at least 2 hours, after which it is placed in a deep baking sheet and a little water is added to it;
• the cooking time of the carcass depends on its size (on average it is 1 hour).

An interesting option for cooking rice would be Chinese spicy, for which they take an arbitrary (within reasonable limits) amount of any rice, green onions, carrots, shrimp, fresh green peas, chicken eggs and spices.

Chinese rice is the most popular and inexpensive dish in China, which, however, is very tasty and healthy. If you remove the shrimp from it, you get a good side dish for meat dishes

Everything is prepared simply:

1. First, boil the rice until tender, put it on a sieve.
2. Chopped onion and ginger are placed in a heated frying pan with vegetable oil, sauted for several minutes, and sent to a separate container.
3. Do the same with diced carrots.
4. Peas and shrimp are boiled in slightly salted water.
5. Beat eggs with salt, pour into a frying pan and make spit, send it to a separate container.
6. Put carrots, shrimp, green peas into a deep frying pan or wok, add salt, sugar, soy sauce and sesame oil, mix, spread rice and pour in a little water or chicken broth, stew for several minutes, add egg scrambled eggs and green onions with ginger at the end .

Ginger can be added to many vegetable salad dressings. It will make coarse fibers softer, and the taste of the dish more harmonious.

The recipe for one of these salads with ginger dressing is presented below.

1. Cut into strips carrots, cabbage, young zucchini.
2. Chop green onions.
3. Prepare dressing from 1 tsp. grated ginger, 1 tbsp. l. soy sauce, sesame oil and apple cider vinegar, a pinch of ground red pepper, let the dressing stand for 10 minutes and send chopped vegetables to it.
4. Grind everything well with a spoon and let the salad marinate for 15-20 minutes.

By analogy, you can make a salad from a different combination of products, even such as nuts, prunes and other dried fruits.

Gingerbread cookies are a very popular recipe that many people enjoy on Christmas and New Year's Eve.

Christmas is prepared like this:

1. An egg is beaten in a deep container and chopped butter (70 g) is added to it.
2. In a separate container, sift 180 g of flour with 1 tsp. cinnamon, ground ginger, 0.5 tsp. soda and a pinch of salt.
3. Pour the mixture into the egg and butter, mix, add 100 g of powdered sugar and knead with your hands until smooth.
4. The dough is rolled into a ball and put in the refrigerator for 40-60 minutes.

Next, the dough is rolled into a thin layer 3-4 mm high, figures are cut out using molds and baked for about 10 minutes in the oven at a temperature of 180 degrees. Completely cooled cookies are festively decorated with icing, painting, chocolate, confectionery sprinkles, etc.

When eating ginger and experimenting with it, you need to remember not only its great benefits, but also its dangers. It should be used in moderation so as not to cause irritation of the mucous membrane of the stomach and intestines. Otherwise, it is a very grateful spice that will improve the taste of dishes and diversify the usual menu.

This root has been known to us for a while, but fans of Asian cuisine are probably familiar with the unique and refined aroma, which makes it easy to distinguish dishes with ginger from those containing other spices.

Many people like its delicate taste and aroma, but, unfortunately, not everyone knows how to cook ginger properly. We will help you learn the secrets of cooking this amazing root, introduce you to some recipes, and try to find the answer to the question: “Are ginger root dishes really good for our health?”.

What is the secret of the popularity of ginger root

Using the root, you can prepare fragrant soups, side dishes, salads and drinks. There are many ways to prepare it: you can boil it and make candied fruit out of it, stew it with vegetables or add it to porridge, make a drink based on it, or serve the root as a side dish. The root is brewed and dishes are prepared with it. The recipe for ginger tea is simple, which is why this drink has become very popular these days.

Recipes for salads and meat with ginger have long won recognition among fans of Asian cuisine around the world. For centuries, the Japanese have passed down the recipe for making ginger for sushi from generation to generation. In the Land of the Rising Sun, it is marinated in a special way and served separately as a spicy appetizer.

It is generally accepted that the root helps to restore strength after physical exertion or illness, restores and strengthens the immune system. Ginger has a beneficial effect on the functioning of the digestive system, the cardiovascular system, etc.

Features of cooking ginger root:

• all recipes are very simple and affordable;
• it takes a lot of time to prepare;
• Ginger has a specific spicy taste, so you need to add it in moderation.

Ginger Tea Recipes

This tea becomes popular during the cold season, when you need to not only keep warm, but also take care of your immunity. Ginger tea is no less useful than raspberry or linden tea, and its unique spicy taste makes it especially interesting.

1. Peel the root, chop and put in a thermos, pour boiling water for 10-12 hours. Pour into cups, add honey and lemon to taste. Such a drink is recommended to be consumed before meals, but only a day after its preparation.
2. Ginger can be grated on a fine grater, pour boiling water and boil over low heat for 10-20 minutes. One teaspoon of grated root will be enough for a glass of water. Lemon, sugar and honey are added to the cups to taste.
3. Coarsely chop the peeled root, cut the apple into slices, place it in a thermos and pour boiling water for 30 minutes.

These recipes ginger tea, providing a boost of strength, vivacity and energy are easy to prepare. You can drink up to one and a half liters of this tea per day, which reduces beriberi, strengthens the immune system and improves well-being.

Recipes can be adjusted - add mint, jam, orange peel, etc. to tea if desired. Straining the tea is not recommended, because of this its taste will be a little weaker.

Brewing hot tea with root and honey using these simple recipes, you can get not only a warming drink, but also tea for the prevention of colds. Lovers of slender figures prefer a recipe for ginger tea with garlic, but such a drink must be infused for at least 15 minutes.

How ginger fights excess weight:

• even our distant ancestors knew that hot tea speeds up metabolism, metabolism increases, resulting in the burning of fat cells;
• essential oils, which the root is rich in, also affect metabolism, which means they make the figure slimmer and fit.

These secrets were known to the beautiful half of the inhabitants of ancient India, so ginger was in great demand and popular many years ago.

Popular ginger root recipes

In China, ginger is candied, it is done very simply. It will take a little time to cook candied fruits from the root - delicious and healthy ginger in sugar. You can make them yourself using a recipe.

How to properly sugar root

You need to take 0.5 kilograms of ginger, chop with a knife, put in a saucepan and pour water. Keep on low heat, stirring for half an hour. After that, the water must be drained, add 3 tablespoons of water and sugar, and put on fire again. With constant stirring, the mixture is brought to a boil, and heated until the root becomes transparent. The slices are taken out, rolled in sugar and stored in a tightly sealed container for up to three months.

So that bitterness comes out of the root, the candied root is soaked in boiled water. After that, doused with chocolate or syrup, ginger can be eaten as a dessert. Candied ginger jam and candies are considered a tasty and healthy treat in the US and UK.

Chicken soup with ginger

No one has any doubts that chicken broths are useful, their healing properties increase significantly if ginger is added to the soup.

To do this, you need to take a ready-made broth, ginger root (about three centimeters long), raw chicken fillet.

Lovers of garlic smell can chop some garlic along with the root. In the finished broth lay the chicken cut into strips, a little curry sauce and add water. The soup should be cooked until the meat is ready, it is recommended to add greens to the finished dish.

Cabbage and ginger salad

To prepare it, you need white cabbage, fresh apple, and a piece of ginger no more than 1 centimeter. Wiz sauce is used for dressing olive oil, honey, vinegar and mustard grains. Salt and pepper are added after dressing.

The Asian flavor of this salad will be appreciated by lovers of tasty and healthy food.

Definitely helpful and medicinal properties ginger are obvious, but this root, above all, is an excellent seasoning for dishes. It is used in the preparation of sauces, such as cranberry sauce, which goes well with duck meat or desserts.

Cranberry Ginger English Sauce Recipe

Universal English sauce not only emphasizes the taste of duck meat or other poultry, it is served for breakfast on toast, they drink tea with it, decorate and refresh confectionery with it.

To prepare the sauce, the berries need to be washed, put in a small saucepan and pour a small amount of water. The mass is heated on fire until the berries become soft.

Ginger is peeled and rubbed on a fine grater. Juice is squeezed from the lemon, and the zest is rubbed on a grater.

After the mass decreases in volume, ginger, lemon (zest and juice) are added to it, and cinnamon lovers can add a little more of this original additive. After that, the sauce must be kept on fire for 5 minutes. Honey is added when the sauce has cooled down a bit.

Lovers of duck, turkey or other poultry prefer this cranberry sauce to others, as its rich aroma and light bitterness perfectly complement the taste of the main dish. After cooling down, the sauce will thicken a little, and only then it will be possible to refresh the portioned pieces of baked duck, or, pouring into a gravy boat, serve for dinner.

Ginger root is a great addition to regular meals. It can be used ground or raw, but pickled is the most popular. Consider the main benefits of the product, indications and contraindications for use, as well as a homemade recipe.

Benefits of pickled ginger

Most often, pickled ginger is used only with rolls. It allows you to protect the body from bacteria that can be found in raw fish. However, it can be used to prepare other dishes based on fish and meat.

In addition, it contains a huge amount of minerals that are necessary for normal life. And regular use helps to reduce stress, eliminate nervous tension and feelings of fear. It is believed that pickled ginger increases sexual desire and also prolongs youth.

Pickled ginger is of great importance for the diet of people who are struggling with being overweight. It allows you to speed up your metabolism, which activates the process of losing weight. It is also important for mental activity, because regular consumption helps to supply oxygen to brain cells.

There are some of the most useful properties:

• Slowing down the aging process. The composition includes natural antioxidants that slow down the aging process.
• Prevention of the development of malignant neoplasms.
• Fight against viral diseases. Pickled ginger is recommended for flu, colds, sore throat and upper respiratory tract. Regular intake improves well-being, helps to cough up phlegm, and also relieve inflammation.
• Effective for the prevention of arthritis and rheumatism. Regular use in pickled form prevents destruction cartilage tissue. Therefore, it can be taken for the prevention and treatment of diseases of cartilage and joints.
• Reducing cholesterol levels. Regular intake helps to reduce the level of bad cholesterol in the blood, and also normalizes blood clotting time. Therefore, it is recommended to take it for the prevention of vein thrombosis, stroke and heart attack, especially if there have been cases of these diseases in the family.
• Destruction of microorganisms in the oral cavity. Due to this property of pickled ginger, it is recommended to finish the meal with it.
• Headache treatment. Pickled ginger contains a natural analgesic, so eating a few petals is enough to relieve a headache, menstrual or toothache.
• Suppression of the gag reflex. It is useful to use the pickled root to eliminate the gag reflex due to motion sickness, due to toxicosis in the first trimester of pregnancy, and also after a course of chemotherapy.
• Improvement in digestion. Regular intake allows you to get rid of flatulence, stomach pain after eating, as well as constipation.
• Potency improvements. Pickled ginger is a well-known aphrodisiac for men and women. Therefore, it is recommended to eat it with a decrease in sexual function or desire. For women, it increases the tone of the uterus and helps cure infertility.
• Treatment of acne and other skin problems.

Pickled ginger - step by step recipe with photo

As noted earlier, ginger is a magical root known not only for its unusual taste and mint aroma, but also for its healing effect. The most popular is the use of ginger as an oral disinfectant when eating sushi with raw fish.

Typically, rice vinegar is used to make labeled ginger, which gives it a tender flavor. pink color. Few people know, but you can also prepare a marinade based on apple cider vinegar. It, unlike rice, will not color ginger, but it will still give it a piquant taste.

Your mark:

Cooking time: 5 hours 20 minutes

Quantity: 1 portion

Ingredients

• Ginger Root: 250 g
• Salt: 1.5 tsp
• Powdered sugar: 3 tsp
• Apple cider vinegar: 70 ml

Cooking instructions

How to pickle ginger at home - recipe

The popularity of Japanese cuisine has made pickled ginger a frequent guest on the table. It can be purchased at the supermarket, but if you want to be sure that there are no preservatives and chemical dyes, it is better to cook it yourself.

The following recipe is suitable for pickling new harvest ginger. The root of the new crop is distinguished by a light yellow color when cut.

Ingredients:

• Ginger root - 300 g.
• Sugar - 4 tbsp. l.
• Salt - 2 tsp
• Rice vinegar - 300 ml
• Water - 100 ml.

Cooking:

1. First you need to prepare the root crop. To begin with, it is washed and peeled.
2. Then it must be rubbed with salt and left for 10-12 hours.
3. Next, the root crop must be washed and dried again.
4. Now the most important process is to cut correctly. This should be done with the sharpest possible knife to get thin petals along the fibers. The thinner the petals are, the better it marinates.
5. Let's boil the petals. To do this, boil water, salt and boil ginger for 3-4 minutes.
6. Drain the water, leaving 100 ml for the marinade.
7. We are preparing the marinade. Mix the rest of the water in which the ginger was boiled with sugar, salt and rice vinegar.
8. Pour the pre-boiled petals with the prepared marinade.
9. Leave in the marinade for 6-7 hours. After which it is completely ready for use.

In the marinade, it can be stored for a long time. Just make sure that it is completely covered with liquid. If you follow the recipe completely, then the root crop will be usable for a month.

The above method allows you to cook pickled ginger white color. This is due to the absence of wine in the recipe.

Pink pickled ginger - a recipe at home

To prepare pink ginger, root vegetables of the last year are most often used. For such root crops, more saturated color and rigidity. This recipe will not raise a question even for a novice cook.

Ingredients:

• Ginger - 600 g.
• Rice vinegar - 300 ml.
• Sugar - 6 tbsp. l.
• Vodka - 60 ml.
• Red wine - 100 ml.

How to marinate:

1. The process begins with the preparation of the root crop. Before pickling, it must be thoroughly washed and cleaned. The root crop of the last harvest has a fairly rigid structure, so to remove the skin from it, you will have to use a very sharp knife. Try to cut the skin as thin as possible.
2. This recipe does not include the step of rubbing the root with salt. Cut it into thin petals and boil for several minutes in salted water.
3. Prepare the marinade. To do this, mix vodka, red wine and sugar. Heat up until sugar dissolves. Then add rice vinegar, bring to a boil and remove from heat.
4. Transfer the petals to a jar and fill them with the finished marinade.
5. Close the jar tightly and buy. When the jar has cooled, put it in the refrigerator.
6. After 4-5 days, the root crop is ready for use.

Due to the presence of red wine marinade in the recipe, ginger has pink shade. The ready-made root vegetable is perfect as an addition to sushi and other fish dishes according to your favorite recipes.

Pickled ginger has a sharp and spicy taste, so it has become popular not only among sushi lovers. However, it not only brings an original and piquant touch to various dishes and snacks, but also has a positive effect on the state of the body. In addition, it is an indispensable product for those who want to get rid of extra pounds.

Pickled ginger stimulates metabolism and also starts the process of weight loss. With regular use, it removes toxins from the body. And if you combine the use of pickled ginger with physical activity, then the chances of getting rid of the hated cellulite increase.

Another useful property root crop - stimulation of cellular metabolism. This will make it possible to rid the body of excess, improve the general condition of the body and accelerate fat burning.

In addition, it can be used as an addition to any products. With it, even boiled chicken or fish will become an incredibly tasty dish. At the same time, the calorie content of pickled ginger is only 12-15 kcal per 100 g, so you can consume it without breaking your diet.

Pickled ginger - harm and contraindications

Despite the fact that pickled ginger is extremely healthy, in some cases it can harm the body. Therefore, there are a number of contraindications when it is better to refuse to use it:

• During the period of breastfeeding.
• In the last months of pregnancy. Spicy spices can cause premature birth.
• At elevated pressure.
• After a heart attack or stroke.
• If you are allergic to ginger or marinade components.
• With exacerbation of gastrointestinal diseases.
• With viral hepatitis and cirrhosis of the liver.
• Due to the sugar content of pickled ginger, diabetics should consume it in small quantities.

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We answer the question of coffee lovers, how to make coffee with ginger. For this you need: natural ground coffee (1 teaspoon per 150-160 ml cup), water (180 ml per cup) and a thin slice of fresh ginger root (dry ground ginger should not be used, as the drink will be cloudy and not so fragrant). Coffee is poured into a Turku or cezve, poured with boiling water, mixed and brought to a boil over low heat; at the time of removal from heat, ginger is placed. It should be poured into a cup of coffee after 1-1.5 minutes (when the thick settles). Coffee with ginger combines the qualities of both products: it invigorates and increases the endurance of the body, especially in the cold season.

Although in hot countries this drink is very popular. For example, in Indonesia, black coffee with ginger is brewed with the addition of ground nutmeg, cinnamon, cardamom and cloves, and in Yemen they love coffee with ginger, cardamom, anise and fennel seeds.

Some are interested in how to prepare a decoction of ginger. Why do you need decoction? After all, when cooking, the valuable essential substances of ginger (antibacterial and antiseptic terpenes) will simply disappear. Therefore, it is better to make an aqueous infusion: pour the crushed root (a piece the length of the upper phalanx of the thumb on the hand) with boiling water (250-300 ml), close the container tightly and hold until the temperature of the infusion drops to room temperature.

And now we recall how to prepare tincture of ginger. For a bottle of ordinary 0.5 liter vodka, approximately 300 g of peeled ginger rhizome will be required, which must be cut as finely as possible (grinding on a grater is not suitable for this drug). Combine vodka with chopped ginger, tightly screw the cap on the bottle and send it to a secluded place - in a dark place (not in the refrigerator). Periodically it is recommended to shake the contents of the bottle. We guarantee: in 20 days, the healing tincture of ginger will be ready for use. And they use it in almost the same cases as ginger juice (see below).

How to make ginger juice?

Ginger juice added to drinks (2-3 drops per 100-120 ml of liquid - no more than twice a day) is useful for: stomach disorders; irritable bowel syndrome; diabetes mellitus type II; muscle fatigue and joint pain; ovarian, colon (Cancer Prevention Research Journal) and liver (Biochem technology, University of Tokyo) and even Alzheimer's disease.

How to make ginger juice? Very simple: the root must be peeled and grated on a fine grater, the resulting mass is squeezed out (through a strainer or double gauze) and poured into a tightly closed glass dish. Keep in the refrigerator (the shelf life of the received portion of juice is up to five days).

You can also make juice in this way: peel and cut the ginger into small cubes, add a little boiled water and turn everything into a homogeneous mass using any kitchen grinder; strain the mass (again through cheesecloth). Juice is ready!

For colds and coughs, you need to stir a teaspoon of ginger juice in half a glass warm water and drink before meals twice a day. Mixed with honey, it will soothe a sore throat due to tonsillitis or pharyngitis.

In addition to the already mentioned "usefulness" of this juice, let's add the ability of ginger to cope with viruses, cocci and E. coli; thin the blood with a tendency to form blood clots; reduce arterial pressure and blood cholesterol levels stop migraine attacks and reduce the symptoms of dysmenorrhea; significantly reduce nausea caused by motion sickness or early toxemia of pregnancy. A study by the Institute of Medical Sciences (New Delhi, India) found that ginger root (in the form of adding its juice to water or other juices) also easily relieves severe nausea after chemotherapy in cancer patients.

Ginger helps to reduce blood sugar levels, and lowering sugar levels awakens appetite. In stimulating the salivary glands and increased salivation, the main role is played by the burning alkaloid of ginger capsaicin. Also, ginger root activates the secretion of bile, so it is contraindicated for use in cholelithiasis. The hypotensive effect of ginger should be kept in mind by people with low blood pressure, and the prohibition of its use in case of poor blood clotting is associated with the anticoagulant properties of ginger root.

Adults can take ginger juice orally no more than 4 ml per day, children 6-10 years old - 2 ml per day; future mothers - 1 ml. For children under two years of age, ginger juice is contraindicated.

And further. If you want to have healthy shiny hair, try ginger juice rich in phenolic compounds and fatty acids - Ginger for hair .

How to cook pickled ginger?

Pickled ginger is often served as an appetizer or garnish for meat and fish, while pink pickled ginger, gari or shin shoga, is one of the seasonings for Japanese sushi.

The Japanese prepare gari only from the young rhizome of ginger, which has a thin skin and pink pigment at the tips of the shoots. It is thanks to this pigment that cooked ginger turns a light pink color.

How to make pickled ginger (recipe from Asian Pickles: Japan):

• 450 g of ginger root, peeled with a sharp small vegetable knife;
• using a vegetable peeler or a very sharp knife, cut the ginger into the thinnest, almost transparent slices;
• put chopped ginger in a colander and blanch in boiling water for 30-45 seconds;
• put a colander with blanched ginger to drain the water completely;
• prepare the marinade: in an enamel saucepan, mix 0.5 l of rice vinegar (you can use the same amount of apple cider vinegar), 150 g of granulated sugar and a tablespoon of coarse salt, boil the mixture over medium heat (until the sugar grains disappear completely);
• fill sterilized jars with chopped ginger, pour over hot marinade and close with lids;
• cool (natural cooling) and remove the refrigerator.

How to cook ginger for sushi, if only mature roots are sold in our supermarkets? If you want pickled ginger to be pink, add 1-2 dessert spoons of juice squeezed from grated raw table beets to the marinade. And everything else is already described in the recipe.

How to cook candied ginger?

Now step-by-step instruction for those who do not yet know how to cook candied ginger.

1. Take 300 g of fresh ginger root, peel it from the skin and cut into slices 3 mm thick.
2. Place the chopped ginger in a saucepan and pour over cold water to cover the slices.
3. Cover the pot with a lid and cook over medium heat for about 25 minutes until the ginger is soft enough but not overcooked.
4. Drain the cooked ginger through a colander and return to the pot.
5. Add 600 g of granulated sugar, 0.5 liters of water and a pinch of salt to the pan.
6. Bring the contents of the pot to a boil over medium heat and cook, stirring, for 3-5 minutes (this process is called canning by cooks).
7. After that, the slices of ginger are removed from the syrup with a slotted spoon and transferred to a flat dish or tray - so that they cool slightly.
8. Each slice should be rolled in granulated sugar or (quickly) sprinkle the entire candied ginger with sugar and gently mix with a spatula from the bottom up.
9. Ready candied fruits are laid out on a wire rack for drying - for 7-8 hours.
10. Place candied fruit in an airtight container. Shelf life - 12-14 days.

You can extend the shelf life of candied ginger by 6 months (and even longer) if, after drying and placing in a container, pour them with the cooled syrup in which they were cooked.

How to cook meat with ginger?

Raw pork loin is cut very, very thinly (so that the slices are translucent). Flavor them with salt and ground black pepper and fry on both sides until golden brown - in a non-stick pan with the addition of two tablespoons of vegetable oil.

Of course, you can use other types of meat, not pork, but in Japan, shogoyaki is made exclusively from pork.

Ginger sauce for meat is prepared as follows: soy sauce (two tablespoons) is mixed in a bowl with sake (two tablespoons), mirin (two tablespoons), grated ginger root (one teaspoon), grated onions(fourth of a medium onion) and minced garlic clove. Salt and pepper - to taste.

Rice vodka sake and sweet rice wine mirin successfully replaces - dry white wine (4 tablespoons of wine plus a teaspoon of granulated sugar).

Fried meat is laid out on a dish, poured with sauce and sprinkled with finely chopped green onion. Shagoyaki is ready!

How to cook chicken with ginger?

Chicken with ginger and green onions is very popular in China, in the Middle East they prefer to cook chicken with ginger, honey and nuts.

And how to cook chicken with ginger, which is suitable for any side dish (mashed potatoes, boiled rice, pasta)? And at the same time, from the “exotic” you will only need ginger, and the whole process will take you a maximum of half an hour ...

We take 400-500 g chicken fillet, mine, let the water drain and cut into small long pieces (across the fibers). Finely chop the medium onion, grate a small carrot and sauté the onion and carrot in a deep frying pan in vegetable oil for about 4 minutes. Then we send chicken meat to the pan, salt, pepper, add half a teaspoon of ground coriander and a teaspoon of finely chopped ginger. Mix and cover with a lid.

After 5 minutes, add a little to the pan hot water(so that the chicken pieces are half in the liquid) and cover again.

Peel and core two medium apples and cut into 1-1.5 cm pieces. Put the apples in the pan, mix everything. Cook covered over low heat for about 15 minutes more.

How to prepare ginger for weight loss?

For those who want to return slim figure, it is useful to know how to cook ginger for weight loss.

As found by Australian biochemists, ginger helps to maintain blood sugar levels within the physiological norm. This is important because its decrease leads to a feeling of hunger, that is, increases appetite.

In addition, the biologically active substances of ginger root help the body to better absorb nutrients from a smaller amount of food.

Another study conducted in 2012 at the Institute of Human Nutrition (Columbia University, USA) led to somewhat different conclusions. According to data published in the Metabolism Journal, this study found that ginger had no effect on glucose, insulin, lipids, or inflammatory markers. However, ginger drinks increase thermogenesis (calorie burning) and reduce hunger.

So the first recipe for weight loss is green tea with ginger. Green tea used to suppress appetite due to the content of epigallocatechin gallate (EGCG). And ginger improves digestion and stimulates metabolism.

How to make ginger kefir: prepare juice from fresh ginger root (see above) and add it to kefir - half a teaspoon of juice per glass of low-fat kefir. Or pour ground ginger into kefir (at the tip of a knife). It is recommended to drink such kefir half an hour before meals.

The question of how to make green coffee with ginger also needs clarification. Unroasted green coffee beans are higher in chlorogenic acid, which is believed to be helpful in cardiovascular diseases, diabetes and obesity.

The hype around green coffee began in April 2012 after the release of the American TV show Dr. Oz (Dr. Oz), dedicated to green coffee and the problems of combating excess weight (which affects two-thirds of the US population). Sales of this product (which was not in demand with a retail buyer) immediately jumped several times. The presenter Mehmet Oz himself made a surprised look and called the effect of his TV show "the beginning of a marketing apocalypse" ...

Both fellow doctors and journalists criticize Dr. Oz, no studies have been done on the effectiveness of green coffee for burning fat, except for 100 ladies who agreed to drink this coffee for two weeks. Doctors consider the results of such an experiment unconvincing, especially since no one has provided a statistical analysis.

We tried to tell in detail how to cook ginger. We hope that this information will be useful to you.