Minced Ginger

What is there to do with excess ginger sitting in the fridge?  How long will it take to eat it up before it goes bad?  Problems I had with my stuffed fridge, and my mom continuously replenishing it with on sale grocery items.  I looked at the show box filled with ginger scarily.  REALLY?!  Not again.  Suddenly, I had the best idea ever- two birds with one stone, save space and cook up some ginger.  I do not know how to cook, so this is meant to be simple, for beginners like me.

Ginger is a common spice that can be used fresh, powdered, dried, oil or juice in different cuisines.  Aromatic, pungent and spicy~ It is believed to have many therapeutic benefits.  Some benefits of ginger are:

  • gastrointestinal relief
  • reliefs nausea and vomiting
  • anti-inflammatory effects
  • lowers cancer rates
  • boosts immune system

Ingredients

6 ginger roots

1 1/2 cup of vegetable oil

1/2 teaspoon of salt

Steps

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1) Wash the ginger root thoroughly, ensuring there is no mud or residue.  Dry the ginger, either with towel or paper towel.

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2) Cut the ginger into slices and then dice it up, until fine.  I do not recommend grating because a lot of the natural juices will evaporate and all root fiber broken.  (This is a moment that I wish i have a food processor.)

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3) Bring water to a boil in a saucepan under high heat.  Heat a medium bowl of vegetable oil over the saucepan.  Add a teaspoon of salt to the oil and stir until dissolved.  Note: steam is relied on to heat the oil, as oppose to directly heating oil in a saucepan because the pan might not be thoroughly cleaned or free of other foods’ residue.  I am trying to keep the oil pure.

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4) Place the minced ginger into a glass jar.  Pour the heated salt-oil mixture into the jar.  Ensure the ginger is completely covered by oil.  Mix the ginger and oil with a spoon.

5) Set aside until cool.  Put the lid on and refrigerate it.

Use it whenever you like, like a dip, sauce, stir fry, marinate or the way it is.

Simple =)

 

 

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