Recently, in Russia and other post-Soviet territories, Pan-Asian cuisine (that is, Chinese, Japanese, Vietnamese and other countries of the Pacific-Asian region) is very popular.
The root of ginger is a root crop with a very specific spicy aroma and a sharp taste, one of the traditional products in pan-Asian cuisine.
Marinated ginger, as well as fresh, has medicinal properties, warms in cold weather, has a beneficial effect on the entire human body with systematic use, excellently cleanses the taste buds before consuming meat, fish and seafood.
You can marinate the root of ginger and at home, tell you how right and tasty you can do it.
How to marinate ginger in rice or plum vinegar?
This method can be considered classical.
Ingredients:
- ginger root fresh - 500 g;
- vinegar rice or plum - 2,5-5% - about 200 ml;
- sugar - 4 tbsp. spoons;
- vodka rice-fortress about 20% (sake or Shaoxing rice wine, or myrin, then sugar is not required) - 5-8 st. spoons;
- wine plum or cherry, or Martini pink - 200 ml.
Preparation
Root my roots and dry it with a napkin, peel it with a vegetable peeler, shred so that thin thin pieces, like petals, are obtained. A little prisalivaem ginger and set to boil water in a saucepan (pieces of ginger let a little salted during this time). Boil the pieces of ginger in boiling water for 1 minute and recline into a colander.
We cook marinade: mix vodka, wine, vinegar and sugar, bring to a boil. Plum wine or dear Martini will easily replace the famous wine Bouquet of Moldavia pink. You can not boil the mixture, but only warm in a water bath for 20 minutes, so we will keep all the useful properties of the ingredients that make up the marinade.
We put ginger in a clean glass or ceramic container and fill it with a hot marinade. Close the lid and cool it, then place it on the shelf of the refrigerator for 3 days.
The color of the finished ginger may be closer to those or other shades of pink or yellow.
To store the ginger, pickled according to this recipe it is possible within 3 months in a refrigerator in the closed container.
How to marinate ginger with ordinary vinegar?
It's very simple: instead of rice vinegar, use any fruit natural vinegar. Use table vinegar transparent, you can, but it will be tasteless (using the essence just does not follow). You can also replace the rice vodka with an ordinary (of course, by reducing the amount 2 times).
How to marinate ginger at home - an alternative recipe
Ingredients:
- fresh ginger (root vegetables) - 300 g;
- lemon - 1 piece;
- lime - 1 piece;
- hot red hot pepper - 1 pc. (you can be immature, still green);
- garlic - 5 denticles;
- honey natural - 2 tbsp. spoons;
- soy sauce - 1 tbsp. a spoon;
- ground spices (coriander, cloves);
- rum light - 60 ml;
- water - 200 ml.
Preparation
The washed and dried roots of ginger are cleaned with a vegetable peeler and finely chopped (as if, petals). We cook pieces of ginger in
We put thin plates of ginger in a glass or ceramic container.
We make a cold marinade: we combine lemon juice, lime juice, soy sauce, honey, rum and spices. You can add more than 100 ml of water to the marinade. Fill this mixture with ginger, close the container and send it to the refrigerator for a minimum of 24 hours.
Ginger, marinated at home under this recipe is good with dishes of Vietnamese, Cambodian, Thai, Filipino and Indonesian cuisine.