Step-by-step recipe with a photo of dried ground ginger. The subtleties of cooking a piquant spice and use in cooking. Video recipe.
Ground dry ginger is a unique spice that is used not only for cooking all kinds of dishes, but also for treating many diseases. The demanded part of the plant is exclusively the white root. After drying, it may take on darker shades. The ground root differs from the fresh one, which affects the taste and consistency. It is much sharper and more burning, from which many soak it before drying. Therefore, the powder of the plant should be used in moderation.
In cooking, ginger is added to soups, salads, snacks, marinades, sauces. It is combined with cereals, cheese, legumes, vegetables, mushrooms … It is not uncommon for ground powder to be included in drinks, desserts, alcoholic and non-alcoholic cocktails. Tea and coffee with ginger is considered especially popular. In some European countries, the spice is added to ice cream and pies, used for canning compotes, preserves and jams. Probably, there is no such dish to which this spice cannot be added. Since any dish with it has an exquisite aroma and original taste.
See also how to make dried ginger chunks.
- Caloric content per 100 g - 335 kcal.
- Servings - the product dries out 2, 5 times
- Cooking time - 20 minutes of active work
Ingredients:
Ginger - any amount
Step by step preparation of dried ground ginger, recipe with photo:
1. Peel the ginger root, rinse with cold running water and dry with a paper towel.
2. Cut it into thin slices or any other shape. The size of the pieces is not important because in the future they will be crushed. Their size only depends on the drying time.
3. Place the ginger on a baking sheet in one even layer.
4. Heat the oven to 50 degrees and send the ginger root to dry. Keep the oven door ajar. Stir the plant occasionally to dry the pieces evenly on all sides. Check the readiness of the spice according to the following signs: the root will decrease in size by 2, 5 times, all the moisture will go away, it will become dry, but remain moderately flexible.
Remove the dried ginger from the oven and leave to cool.
5. Place dry ginger in a grinder or coffee grinder.
6. Grind the spice to a powder consistency. Transfer the dried ground ginger to a glass container and store under the lid at room temperature without excess moisture.
Note: dry ground ginger should be used correctly, then the dish will acquire its original aroma and taste. For example, ground ginger spice is added to meat dishes 15 minutes before being cooked. Sauces are seasoned with them after cooking. The spice is put into drinks at the end of cooking, and into the dough - during the kneading process. In addition, you should know the proportion of dry spices. For 1 kg of meat, add no more than 1 tsp. dry ground ginger, for 1 kg of dough - 1 g, for 1 liter of liquid - 2 g.
See also a video recipe on how to cook ground ginger.
