Recipes with ginger: learn 5 practical options – Chapéus – Blog

It is a natural anti-inflammatory, offers antioxidants, accelerates metabolism, increases satiety and can help combat gastritis and high cholesterol. How about including ginger recipes to your menu? The ingredient is versatile, it can range from savory to sweet. We selected five options!

What is the best way to consume ginger?

Ginger is a root and can be consumed grated, in small pieces or in powder form (with a more intense flavor). It can be present in the preparation of many dishes, including rice and sautéed meat. It also creates contrast in juices, such as watermelon. It’s worth boosting your morning shot, along with lemon, pepper, propolis extract… It’s also possible to add it to sweets, like ginger and honey cookies.

Rice with ginger

Ingredients

2 cups (tea) of raw rice 2 tablespoons (soup) of margarine ½ cup (tea) of chopped onion 2 tablespoons (soup) of chopped ginger 1 cube of chicken stock 4 cups (tea) of boiling water salt to taste

Method of preparation

Place the margarine in a pan and heat to melt. Add the onion and chicken broth (crumble in the pan) and fry until wilted. Add the ginger (chopped and peeled). Mix for 2 minutes and add the rice. Mix again and add the water and salt. Cover and let it cook. Adjust the seasoning, remove from heat and serve.

Source: Chef Jabur for Everything Yummy

Sautéed meat with soy sauce and ginger

Ingredients

Rice (gohan)

375 g of Japanese rice 2 cups (tea) of water (or until it covers the rice) 1 piece of kombu (Japanese seaweed) 1/3 cup (tea) of rice vinegar 2 tablespoons of sake 1 1/2 spoons (soup) refined sugar 1 1/2 teaspoons salt 2 tablespoons black sesame 2 tablespoons white sesame

Meat

600 g of fat-free rump meat, cut into thin strips 1 tablespoon of canola oil 1 pinch of white pepper 1 tablespoon of fresh ginger, peeled and cut into small cubes 1 unit of onion thinly sliced ​​2/3 cup (tea) light soy sauce 1/2 cup (tea) water 1 tablespoon cornstarch 3 tablespoons toasted sesame oil

Method of preparation

Rice (gohan)

Wash the rice in water. Place the rice and water in a small saucepan or slow cooker. Cook over medium heat with the pan covered until the rice is cooked and the water dries. Make the sauce separately in a small pan: rice vinegar, mirim or sake, sugar and salt. Heat until the sugar and salt melt. Remove the pan with the sauce from the heat and add the seaweed. Leave in the sauce for 4 minutes. Remove the algae and discard. Pour the sauce over the cooked rice, mix well. Place the two types of sesame in a frying pan (without oil) and lightly brown them. Place the sesame seeds on top of the rice (if you have a spice grinder, use ground sesame seeds). Serve the rice warm.

Meat

Heat a pan well and add a drizzle of olive oil. Grill the meat slowly, so as not to add water. After browning the meat well, season it with pepper. Using the same pan, sauté the onion until wilted. If necessary, add a little olive oil. Mix the soy sauce, water and cornstarch. Return the grilled meat to the pan and mix with the onion and ginger. Add the soy sauce mixture all at once and stir continuously over low heat until it thickens. Turn off the heat and stir in the sesame oil. Serve with Japanese rice.

Source: Cyber ​​Cook

Watermelon Juice With Ginger

Ingredients

½ watermelon 3 tablespoons chopped fresh ginger

Method of preparation

With a knife, peel the ginger and chop finely. Remove the pulp from the watermelon and cut into large pieces. In a blender, add the watermelon and ginger and blend slowly (blend a little, stop, blend a little more and so on) so that the watermelon seeds do not become puree. When the watermelon breaks down and the juice is very homogeneous, stop beating. Pass the juice through a fine sieve and refrigerate.

Source: Panelinha

Morning shot with ginger

Ingredients

1 lemon, juiced 1 pinch of cayenne pepper 1 teaspoon of ground ginger 1 teaspoon of ground cinnamon 1 teaspoon of propolis extract 1 teaspoon of powdered cardamom

Method of preparation

Mix all ingredients well and consume immediately.

Source: nutritionist Jaciara Petry

Ginger biscuit

Ingredients

100 g butter 1 cup brown sugar 4 tablespoons honey 2 cups wheat flour 2 teaspoons ground ginger 1 teaspoon baking soda 1 egg, beaten butter and wheat flour for greasing and flouring

Frosting

1 egg white ½ cup icing sugar food coloring to taste

Method of preparation

Cookie

In a pan, add the butter, brown sugar, honey and heat over low heat. Stir with a spoon until you obtain a syrup. In a bowl, sift the wheat flour, ginger and bicarbonate. Mix well with a spoon and add the melted syrup and beaten egg. Stir until you get a uniform mass. Wrap the dough in film. Don’t worry about the consistency, as the dough will be very soft at first. Refrigerate for at least 12 hours. Preheat the oven to 180ºC (medium temperature). On a floured surface, roll out the dough until it is 0.5 cm thick. Cut the dough with cutters of different shapes. If you prefer, use the mouth of a glass to make round cookies. Grease two or more large baking sheets with butter and sprinkle with flour. Distribute the cookies on the baking sheets, leaving a 2 cm margin between them. Place in the preheated oven and bake for 10 minutes. Remove from the oven and let cool. When the cookies are firm, remove them with a spatula. If you want, decorate the cookies with icing. Store in a closed container, in a dry and ventilated place.

Frosting

In a bowl, lightly beat the egg white with a fork until foamy. Add the sugar little by little, stirring constantly, until you obtain a cream that does not run. Reserve some of the white icing and tint the rest in the desired colors. Decorate the cookies with the help of a toothpick or a pastry bag.

Source: Panelinha

Read more: benefits of ginger It is benefits of ginger tea.