The preservation methods of ginger have these
Ginger will immediately dry out once refrigerated. Please keep it at room temperature or frozen whenever possible.
1. Room temperature storage:
space
How to store ginger
How to store ginger
Shelf life: about 2 weeks
Cut off the stem and wash it thoroughly, then wrap it in newspaper or put it in a paper bag and put it in a place that doesn't get any sunlight and is well ventilated. If dryness is a concern, simply spray the newspaper with water using a vaporizer.
2. Freezing:
Stored in its entirety:
space
How to Store Ginger
How to Preserve Ginger
Preservation Period: About 1 Month
Wash and dry thoroughly, and freeze the whole thing in a storage bag. Take them out of the freezer and use them together with the skin.
How to use: Can be used in soups (Western or Chinese cooking sauces), fish stews, or pureed and added to soups.
Cutting:
space
How to store ginger
How to keep ginger
Shelf life: about 1 month
Changing the various types of cuts to make it easier to cook, and freezing it for later can be used at your convenience. Cut into flakes, julienne strips, minced strips, etc., and sort them into different cuts, then wrap them in plastic wrap and put them in a storage bag.
Soaked in gin and preserved:
space
How to preserve ginger
How to preserve ginger
Preservation period: about 1 year
Just soak it in gin or vodka, and it can be used to make moscow mules (cocktails). Dilute it with carbonated water and drink it. The ginger can be reused.
How to do it: Wash the whole ginger without peeling it, cut it roughly and soak it in gin for 2 to 3 months. Please make sure to check it out when the ginger is in season.
3. The method of encapsulation in a jar or bag. You can put the right amount of fresh ginger into a paper or plastic bag (food bag). Stored at 11 to 14 ℃ environment. You can also wash and dry the fresh ginger and put it into a salt shaker, which can be kept for a longer period of time.
4. Sand wet method. First choose no outer skin damage, stem fat and thick chunks of fresh ginger, remove the part of the buds, buried in damp but not wet fine sandy soil or yellow soil (flower pots, face pots filled with soil) can be stored for a long time not bad. It will not dry out either. But pay attention to winter frost protection, summer to avoid the strong heat of the sun's direct rays.
5. Cotton method. First of all, choose a big mouth bottle with a lid, in the bottom of the bottle pad a small piece of cotton with water (water should not be too much, too much ginger will be soaked bad), and then the leftover ginger on the cotton, cover the lid can be. This method is very convenient to use as you put, very convenient.
6, fine sand and soil preservation method
1, this requires friends to prepare is not used at home pots and fine sand and soil, and then it is to eat the rest of the ginger (remember not cut, but go out to eat the rest of the whole piece).
2, to do is to prevent the sandy soil to the basin, about half of the basin is most appropriate (can also be two-thirds), because the remaining half has its use.
3, this step to do is to make the sandy soil a little wet, like the soil dug out of the ground, damp but not wet the most perfect, this method is to use the pot of spray flowers, while spraying the hand while turning evenly, after the completion of the rest of the ginger as long as it is placed on the top on the completion of the preservation of the method is to prevent the previous good to the kitchen in the shade to ensure that the air can flow the best, the location of the corner is the best.
7, moist clay preservation method
1, this step is almost the same as the method of preservation of sand, but this soil must be dug back from the outside, can not mix their own, because the clay if water will slowly become particles, can not play a role in the protection of ginger.
2, remember the highlight is the ginger to be buried in moist soil, and finally in the top layer with a sprinkler to sprinkle a little water on it, placed in the same position as the sand to save, this does not often sprinkle, and save the effect is better than the sand effect, take out and eat with just dug out of the ground, the flavor is more natural.
8, plastic wrap preservation method
1, this preservation is generally already cut, but not eaten. In order to better preservation will only use plastic wrap and refrigerator.
2, put the rest of the cut ginger on a plate, and then wrap it fully with plastic wrap. Put it into the freezer of the refrigerator to keep, not the freezer, and take it out when you need it, it tastes the same as fresh.
How to keep ginger fresh
Cellar site selection and disinfection: the new digging cellar should be selected in the sun, wind, high and dry terrain, drainage is convenient, deep 4 ~ 5 m. The old cellar should be the first to remove the 2 ~ 3cm thick old soil layer, exposing the new layer of soil, and then sprayed with 800 times the polybacteria solution to sterilize.
Ginger harvest selection: storage ginger should be fully grown rhizomes, generally harvested before the first frost, to avoid frost frost. Harvest with soil too wet can be slightly drying, pay attention to avoid excessive sun exposure. Generally harvested immediately after the cellar storage, not in the field overnight. Can not be harvested in the rain or after the rain, or not storage. Ginger for storage should be strictly selected, excluding frozen, injured, small, shriveled, diseased and rain-soaked ginger, selected size and neat, good quality, disease-free robust ginger for storage.
Ginger into the cellar placed: placed before the bottom of the cellar store - layer 4 ~ 5cm thick river sand, per square meter erected 2 ~ 3 bundles of firewood or corn stalks, convenient ventilation. Graded ginger according to the level of centralized yard, yard when the ginger vertical row tight, a layer of ginger a layer of sand, sand thickness of 2 ~ 3cm. the top layer of ginger from the top of the cellar about 30cm. The whole process requires light holding and putting, do not touch the ginger.
Open cellar heat dissipation: storage of the initial period because of the ginger respiratory exuberance, the cellar temperature is high, so do not close the cellar mouth completely, to maintain ventilation. Storage of the early ginger brittle, easy to peel, the temperature is required to remain above 20 ℃, so that the ginger healing aging, scarring long flat, no longer peeling. The mouth of the cellar needs to be placed in the shade to prevent sunlight from entering.
Gradual overlay cellar: the cellar temperature drops to about 15 ℃, put a layer of crop straw on the surface of the ginger, to avoid open cellar checking the cold wind invasion of ginger. Cellar mouth first covered with straw, with the lowering of the temperature gradually increase the thickness of the pressure soil, until the pressure is tight, if necessary, but also take the grass curtain to block the wind.
Temperature control: the storage of ginger on the temperature requirements are very strict. Ginger like warm and humid environment, do not tolerate low temperature, do not tolerate cold, 10 ℃ will be cold damage, the optimal temperature for storage ginger 15 ~ 18 ℃. Cellar temperature above 20 ℃ to strengthen ventilation.
Humidity control: cellar hanging wet and dry thermometer, regularly check the temperature and humidity in the cellar, the cellar humidity control at about 95%. Humidity below 90% of the ginger is easy to lose water and dry shrinkage, high humidity is easy to trigger ginger plague.
Pick out the diseased ginger pieces: check the cellar at any time will be moldy and rotten ginger pieces picked out of the cellar, to prevent the spread of germs. At the same time will be around the sick ginger ginger picked out separate storage, and do a good job of disinfection.
Ginger processing preservation methods
1. pickling preservation: sushi ginger
space
How to keep ginger will not go bad ginger preservation methods
Instruments: 500g of young ginger, Ingredient A vinegar 500 ml, 150g of coarse sugar, 1 tsp. of salt;
Live way: this is a sweet vinegar pickle of young ginger. It can be eaten directly or mixed into vinegared rice.
Shelf life: Refrigerate for about 6 months;
How to make it:
1. Mix the ingredients of Ingredient A in a pot and bring to a boil.
2. Peel the young ginger, cut it into thin slices with a slicer, etc., then quickly swish it through the hot water.
3. Pour 2 into a sieve to drain, and mix with 1 while still hot.
2. Processing and preservation: ginger syrup
space
How to preserve ginger will not be bad preservation of ginger
Ingredients: ginger 300g, 500ml of water, 300g of coarse sugar, according to personal preference to prepare cinnamon stick, cloves and other spices;
Live way: can be diluted with carbonated water, made into ginger a soda, also can be Add it to warm drinks.
Preservation period: refrigerated for about 6 months
Practice:
space
How to preserve ginger without it going bad How to preserve ginger
1. Peel and slice the ginger into 5㎜ thick, mix it with the coarse sugar in a pot, and let it stand overnight. Add water and spices and heat over medium heat.
space
How to store ginger without spoiling it
2. Remove the foam if it is released.
space
How to preserve ginger
3. Simmer the juice over low heat until the amount of liquid is reduced by half, then strain and store in the refrigerator.