Ginger - duk abincin da ya fi son Indiyawa, abin da ya sa ya ci abinci tare da kallo guda daya da ƙanshi mai kyau. Idan kana so ka ci gaba da zama cikin al'adun Japan, zauna a cikin ɗakin da kake so, ka yi ƙoƙari ka lashe ginger a gida. Idan cikin maraice ka yanke shawara don faranta wa abokan masusar sushi ko waƙa, kula da abincin haɗi a gaba. Zai fi dacewa da gwano ginger da safe, don haka zai iya tashi da tsayi don dan lokaci. Wannan shirye-shiryen yana ɗaukan lokaci kadan.
A lokacin da za a zabi ginger, kula da bayyanarsa. Muna buƙatar sabo ne kawai, tun da yake ana iya yin nasara sosai. Tushen mai dacewa yana da sauƙi a ƙidaya - fata na shuka za ta kasance mai saukowa, ko da yake, ana iya cire shi tare da fingernail.
Yadda za a shafe tushen ginger?
Sinadaran:
- ginger tushe - 200 g;
- shinkafa vinegar - 0.5 kofin;
- gishiri - don shafa - 1 tbsp. l.;
- sugar - 3 tbsp. l.
Shiri
Ginger ne peeled, a yanka a cikin bakin ciki yanka. Don mafi kyawun sakamako, zaka iya amfani da kayan fasaha na kayan lambu. An rufe gishiri a kan gishiri da kuma barin su a baje su. Daga gaba, muna shiga cikin marinade. Mix shinkafa vinegar, sukari da gishiri, haɗuwa sosai. Yanzu muna bukatar mu dafa shi dan kadan a kan zafi mai zafi har sai gishiri da sukari sun ƙare. Rinse ginger daga gishiri da kuma zub da marinade. Bayan tasa ya sanyaya, sanya dukkan taro a kan wuta mai rauni kuma dafa tsawon minti 30. Sa'an nan kuma motsa abinda ke cikin kwanon rufi cikin gilashin gilashi kuma saka shi cikin firiji na tsawon sa'o'i 6. Idan kana son samun kusanci kusa da kayan gargajiya na Japan, kokarin gwada zane-zane mai tsami a cikin launin ruwan hoda. Don yin wannan, kana buƙatar yanki na talakawa gwoza. Ƙara shi zuwa kwalba na tushen gumi. Beetroot dan kadan yana jin daɗin jin daɗin ginger.
Yanzu kun san yadda za ku yi ginger a gida, amma ba haka ba ne. Mutane da yawa mashawarta a cikin marinade sun yi amfani da barasa don karin dandano da ƙanshi. Kuna buƙatar kawai nau'i-nau'i guda na abincin tart, amma dandano zai canza yayin da ba a gane shi ba.
Yaya aka yi daidai da abincin ginger, ta yin amfani da barasa?
Sinadaran:
- matasa ginger tushe - 250 g;
- sake - 2 tbsp. l. ko vodka - 1 tbsp. l.;
- sugar - 5 tsp;
- shinkafa vinegar -90 ml;
- ya tashi ruwan inabi - 2 tbsp. l.
Shiri
An wanke ginger tushe tare da mai yanka kayan lambu. Na gaba, dafa shi a cikin ruwan zãfin ba fiye da minti daya ba. Bayan bushewa, a yanka ginger a cikin faranti na musamman kuma a saka ta da gilashi. Bari mu fara yin marinade. Mix sake, sugar, gishiri da ruwan inabi kuma tafasa. A ƙarshe, ƙara shinkafa vinegar da cika ginger. Kusan shirye kayan da muke tsabta a firiji har sai ginger ya zama ruwan hoda. Zaka iya bauta wa appetizers don sushi, kifi kifi, jujjuya, nama nama da kuma kara su zuwa salads daban-daban don inganta dandano. Kar ka manta cewa yin amfani da kima da yawa na kwarewa yana da mummunan sakamako a cikin matsala tare da hanji!
Tun yanzu yanzu mafi yawan ginger ya zama aiki mai sauƙin gaske, lokaci ya yi don samun sanarwa ba kawai tare da dandano tasa na kasashen waje ba, har ma da abubuwan da ke da amfani.
Saboda haka, ginger:
- inganta narkewa;
- ya warkar da guba;
- ya kashe ciwon magunguna na intestinal;
- jinin jinin jini;
- qara yawan ayyukan tunani;
- sauqaqa ciwon kai;
- taimaka wajen rasa nauyi;
- accelerates metabolism;
- inganta aiki mai aiki;
- ne antioxidant;
- lalata germs a jiki;
- qarfafa tsarin na rigakafi;
- rage matakin sukari da cholesterol;
- ya raba jiki tare da bitamin;
- sauya damuwa;
- Ya daidaita al'amuran zuciya;
- kawar da toxins da toxins;
- inganta kama.