How to cook chicken, soup, seafood, and jam with it


Ginger is a fragrant and healthy winter tea or sushi seasoning. This is the method used by the majority of citizens, and it is certainly true. But the potential of ginger is so dangerous that you can cook and cook with it, and everything will not be enough. Ginger is an important ingredient in Asian soups, ginger is an important ingredient in all kinds of sauces, ginger is the main ingredient in marinades, and it also works great in desserts, especially when paired with lemon or lemongrass.


In this article, many Moscow chefs tell you how to introduce ginger into our everyday life, and all these actions are accessible and understandable. The main thing is to peel the ginger correctly, not to chop the valuable upper layer with a knife, but to scrape it a little with a spoon.



Pickled ginger

Before pickling ginger, you must peel it properly. Take a teaspoon and carefully peel off the top layer of it, like a small potato - this is a very delicate rootstock, and it must be handled gently. Then cut it thinly with washers or diagonally - as it turns out. You can even grate it. On a special grater to make it faster. Next, gently rinse the ginger and boil it several times in water. Moreover, each time the water boils, it must be changed, and so on three or four times, depending on the concentration of the root. From May to September, ginger is At its peak or bitterness. In other periods, it is calmer and less pungent. After boiling it several times, it will become elastic. Now ginger needs to be pickled: for each kilogram of the root, take 800 grams of rice vinegar and 180 grams of cane sugar. Mix all this Leave it at room temperature for a day. Then put the container in the refrigerator and keep it there for another day, after which you can eat the ginger.


For a liter of cold water, I take 300 grams of thinly sliced ​​ginger. I also add 15 grams of lemon leaves there, about 4 pieces, or 10-15 grams of lemon peel. It is also a good idea to add 10ml of rice vinegar, budzu, or even yuzu. All this should be infused for at least 4 hours. If you take not a liter of water, but only 700 ml, and replace the remaining 300 ml with cherry or beetroot juice, then the ginger will turn pink. The ratio is as follows: 700 ml water - 300 ml juice. Pickled ginger can be used anywhere: as a side dish, in desserts, to season meat.



Ginger makes interesting sauces. There are a lot of variations, depending on what you serve it. Take fish, for example. Take ginger root, peel it gently with a tablespoon, cut into small pieces a centimeter thick, fill with olive oil in a 1:1 ratio and blend in a blender If you have 50ml of ginger and butter, add 3-4g of garlic, 30ml of soy sauce and 10g of cane sugar. Try to use cane sugar, otherwise, the white sugar will add unnecessary sweetness to the sauce. Add more parsley. Fresh with coriander, 20g each, and a pinch of fresh chili - then decide the dose yourself. Then do the following. After the seabass or executioner is baked, pour the sauce over the fish well and sprinkle lemon juice over it. Serve with tomatoes and white onions. It will turn out to be lunch very fresh.


There is another good sauce - sweet and sour ginger. It goes well with some kind of power. Grate the ginger. Make cane sugar syrup by mixing 1:1 with water. Add ginger with the juice flowing from it, garlic, pepper, refined sunflower oil, salt, cayenne pepper, and a little rice vinegar. All this can be added by eye. And after everything is mixed, you can put a few more drops of honey in the syrup. This sauce goes well with salted goat cheese and baked pumpkin with roasted pumpkin seeds. Put them side by side, pour the sauce, and sprinkle fresh herbs and sesame oil on top.



This is a recipe for Chicken Ginger and Coconut Soup, it has no name, just a homemade Asian soup. Fry 2 medium carrots, 2 celery sticks, and 1 onion in a dry frying pan. Fry until almost black. Then we take a saucepan with 2 liters of water, We put half a delicious chicken, sauteed vegetables, 80 grams of chopped ginger, 2 bay leaves, 3 grams of black pepper. Simmer for 3 hours. Then drain the broth, disassemble the chicken into strips. Salt. Then add the dill with the stems and boil for about 20 minutes and then throw out the dill. And only then, when we have a rich fragrant broth, we need to pour coconut milk into it - 125 ml is enough for a liter. Only shake the jar well at first. Bring the broth to a boil, remove the foam, put 4 lemon leaves and a stalk Lemon - just hit it with a hammer first to give juice. Well, put 50 grams of cane sugar: the bird loves sweetness. Pour about 100 ml of rice vinegar and add dried mushrooms, porcini, or shiitake. You can also boletus, only it must be quenched first. Then add cherry tomatoes Skinless, onions, shredded carrots, chicken. Well, pour the lemon juice into a bowl. Excellent soup.


All seafood is very fond of ginger. Connecting them is easy. Saute chili, garlic, onion, and ginger in olive oil and when they smell brighter than ever, toss seafood on them—dry, not frozen, devoid of moisture. Otherwise, they will immediately begin to cook, but we do not need to. In a few minutes, everything is ready, season with sweet chili and soy sauce right on the plate.



Ginger can be used to cook meats such as cheeks or ribs. Take a pound of meat, a lemon stalk, 20 grams of ginger, and a lemon leaf. Immerse all of this in a cooking dish, add liquids, and let the marinated meat go for several hours together. You should not put more ginger: it will become too strong. When the meat is ready, boldly get rid of the ginger: it has given ginger and is no longer needed. Carefully drain the liquid in which the meat was cooked. The end result is fragrant meat and sauce.



Put 300 grams of apple juice, 200 grams of watermelon puree, 1 teaspoon of dried ground ginger, 450 grams of sugar, and 140 grams of glucose in a 2-liter deep saucepan. Put the saucepan over medium heat to prevent it from burning. Stir well with a paddle. In a separate bowl, mix 130 g of sugar and 25 g of yellow pectin with a fork. In another bowl, mix 20 ml of warm water and 20 g of citric acid - we only need half of this mixture, but this mixture mixes better in these proportions.


When the contents of the saucepan become liquid, increase the heat a little and let it reach 95-97 degrees, almost to a boil. While stirring the purée, pour the sugar mixed with pectin in a thin stream. Then you will need to stand over the pot for half an hour, stirring it constantly. The future marmalade should not boil much, it should be somewhere between boiling and gurgling. After half an hour, stir the marmalade well, let it boil more actively, then remove it from the stove and pour 20 ml of the water-citric acid mixture into it. Quickly turn everything over and pour the mixture into a jam frame 20x20 cm in size and about 2 cm high. The bottom of the frame should be covered with aluminum foil, but better - put it on a silicone mat. Pour the marmalade and forget about it for 3 hours. Only then will it become clear whether he will catch or not. Theoretically, after 7 hours the marmalade should be ready. Then remove the hull from the marmalade and roll it in powdered sugar on all sides.

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