How to make ginger noodles, what are the ways to make ginger ale?

Ingredients: 1 piece of ginger, 1-3 garlic sprouts (depending on the size and thickness of garlic sprouts), a handful of fresh noodles, 3 coriander.

Soy sauce one spoonful vinegar one and a half spoonfuls.

White pepper a pinch of salt a pinch

A little sesame oil A little MSG a little.

Preparation of ginger noodles.

1.Chop the ginger, put it in the scoop and make it into ginger juice, and add water appropriately to make it easier to get it out after scooping.

2.Garlic sprouts and coriander finely chopped.

3.Put the ginger, garlic sprouts, and coriander in a bowl, and add soy sauce, vinegar, monosodium glutamate, salt, and white pepper.

4.Boiled noodles in wide soup.

5.Put the noodles into a bowl with the sauce and add the sesame oil.

Tips: Most of the good taste of the noodles comes from coriander garlic sprouts and ginger, so you should put more of them.

If you want to eat meat, it is also very convenient, cut the fresh meat into thin slices, put it in a bowl, add soy sauce, cooking wine, salt and pepper to marinate for a while, wait until the noodles are cooked, scoop out the unused noodle soup, pour the meat, cut garlic seedlings, ginger juice, and coriander into the pot, and then add pepper, salt, sauce, vinegar, and sesame oil according to taste. This practice is called "miso". The meat will be very tender.

1. Prepare a serving of ginger.

2. Peel and clean the ginger for later use.

3. Put the peeled ginger into the juicer.

4. Ginger is a crude fiber ingredient, which will get stuck when squeezing the juice, so as long as the point is reversed, it can be smoothly removed.

5. Don't throw away the minced ginger that you squeezed, it's excellent for frying eggs.

7. Take a clean, water-free and oil-free glass.

200 grams of ginger to puree and wash. Most of the ginger sold on the market is dried ginger, so it is best to soak it in clean water for about 30 minutes after washing, which is not only good for peeling but also easy to juice. Peel the washed and soaked ginger.

The ginger skin is thin and soft, it is recommended to peel it with an iron spoon, the iron spoon is thinner than the peeler peeling skin, and the ginger is small and not easy to hold, and the peeler and other blade products are sharp and easy to hurt your hands.

Pack the peeled ginger in a plastic bag and refrigerate. Refrigerate for about 30 minutes until the ginger becomes slightly soft. The longer the refrigeration time, the softer the ginger body and the easier it is to produce juice.

Cut the refrigerated ginger into small cubes and mash the ginger into a puree with a garlic mortar or garlic press. If you don't have such utensils at home, you can also use a knife to break them up and chop them into fine pieces for later use. Squeeze the pounded ginger puree with gauze.

Squeeze a small amount several times at a time, and squeeze out the minced ginger with the juice and put it on a plate for later use. Be careful to wear disposable gloves during this step and avoid spicy hands with ginger ale. Bring the squeezed ginger juice to a boil, let it cool and put it in a graduated vial and refrigerate it.

Squeeze out the juice and put the minced ginger in a clean crisper bag and refrigerate as well. Generally, it can be stored for about 5 days when refrigerated. Ginger juice is done.

Water 100 grams.

Steps to prepare ginger ale.

Peel the ginger and set aside.

Cut the cubes into a blender and stir.

Stir until minced.

Put the minced ginger in the fish bag.

Squeeze out the ginger juice. This is the squeezed ginger juice.

I like the spicy ones, so I end up with 20 grams of minced ginger.

Place in a pot and cook for 2 minutes, stirring as you cook.

Then add the water, bring to a boil, and cook for one minute.

Is it the kind that can be boiled with water? If so, add plenty of water. Then boil over high heat first, and then boil over low heat, the longer the better.

Peel and juice the ginger juice and squeeze it.

The efficacy of ginger juice: improve menstrual cramps, drive away cold and warm the body. Suitable for:

It can be eaten by most people, especially for people with menstrual cramps, cold and cold. Contraindications: People who are prone to fire and constipation should not consume ginger juice.

Dosage: Consume in moderation according to personal preference. Not suitable for the same use:

Ginger juice can be eaten with most fruits and vegetables, but be careful not to eat too much to avoid causing physical discomfort. Edible method: Ginger juice can be made into cold warming ginger jujube porridge, ginger jujube tea, ginger pepper and red jujube tea, purple sweet potato ginger milk, black fungus ginger peanut and red jujube soup and other drinks.

Use freshly squeezed ginger juice, fresh ginger is easy to get juice, freshly squeezed, not substituted with concentrated ginger juice bought from the supermarket. X0D X0A Ginger Juice Method: Peel off the skin of fresh ginger with a knife, cut it into thin slices, then cut it into small filaments, then chop it into minced pieces and put it in a clean container, add vinegar, refined salt, monosodium glutamate, sesame oil, and mix evenly.

When the milk is heated in a pan to a degree, it is easiest to pour in the ginger ale, do not stir, and let it sit for a few minutes to find that the milk has curdled into a freezer. X0D X0a Ingredients: 1 bag of 250ml fresh milk, 1 teaspoon of whole sweet milk powder, 1 teaspoon of sugar, 1 piece of ginger.

x0d x0a Method: Pour fresh milk into a pot and add a spoonful of whole milk powder. Add a spoonful of sugar and bring to a slight boil, then turn off the heat immediately.

Pour the milk into a glass and let it cool slightly. Cut the fresh ginger into cubes. Put the ginger in a press to extract the juice.

Sift the squeezed ginger juice to filter out impurities and leave the ginger juice. Leave a bowl of ginger juice in each small bowl. Pour the fresh milk that is no longer hot into the ginger juice, do not stir, and wait for the ginger to solidify naturally after a few minutes.

1.Wash and peel the ginger first.

2.The knife for cutting ginger must be sharp, so that the cut ginger will be clean and neat, and it will not be unsightly.

3.Slice any side of the ginger with a few knives, then continue to slice the cut side down until you are finished. The cut is cut face down so that the ginger pieces don't slip and turn around as we cut them to the fingers. Try to cut the ginger slices thickly and evenly.

4.Gently pat the sliced ginger with the back of the knife so that the ginger slices will not be stacked so thickly, and the next step is to shredd. Try to cut it evenly as much as possible. Such shredded ginger will be beautiful and beautiful.

The trick is to sharpen the knife, face down, and cut evenly.

Peel off the skin of fresh ginger with a knife, cut it into thin slices, then cut it into small strips, then chop it into minced pieces and put it in a clean container, add vinegar, refined salt, monosodium glutamate, sesame oil, and mix evenly.

Ginger ale hits milk. 1.When making sweet and sour soup, it is mixed with ginger juice, which has a special sweet and sour taste;

2.Frozen meat is soaked in ginger juice before heating to make the meat fresher;

3.Fresh ginger juice can be used for pickling spinach, lentils, Songhua eggs, steamed fish, and steamed crabs.

Step 1: First, peel and wash the ginger, cut it into small pieces and squeeze out the ginger juice with a garlic press.

2. Pour into the bowl according to the ratio of two tablespoons per small bowl (if you like spicy food, put more, but not too little, otherwise it is easy to fail).

3. Add sugar to the milk (sugar is added with taste, but not too little, and it is also a key to success or failure) boil, turn off the heat, and stir clockwise for a few times until the temperature is about 70 degrees.

4. Pour the milk into a bowl with ginger ale.

5. Close the lid, and after three or four minutes, remove the lid and the milk will solidify.

The key to success or failure: 1. Ginger juice should be squeezed and used, the milk temperature should be mastered, and the milk should be poured quickly on the ginger juice when pouring milk, which is called "bumping".

2. The ratio of ginger ale to milk is crucial. Too little ginger juice to solidify, more ginger juice will be more viscous, but it will be too spicy.

3. After the milk is boiled, it needs to be cooled to about 70 degrees by stirring or other methods, but do not let it stand to cool, otherwise a layer of "skin" will form on the surface. Do not use boiled milk directly to hit the ginger juice immediately.

Ginger ale sweet milk.

The best way is to use 150-200ml of fresh milk with a spoon of ginger juice and a little sugar, put it in a porcelain, cover and steam for an appropriate amount of time before drinking.

How to make ginger ale:

1. Wash and peel the ginger.

2. Add one-to-one water and put it in the soymilk machine and cook it directly.

3. Filter out the ginger residue and let it cool.

4. When eating, scoop a spoonful and add half a spoon of brown sugar and mix it with 100ml of boiling water.

Ginger is directly sliced and then dried, at this time the most common method, many families dry ginger are doing this, this method is relatively simple, the main need to cut the ginger into thin slices, pay attention to evenness, otherwise the ginger slices are not easy to dry at the same time, if the slice is too thick, the ginger drying time is longer, the water in the ginger cells slowly loses time for a long time, and the cells die, so that the ginger slices will have a lot of fibrosis in the flesh, which affects the taste when eating.

2) Salting and drying.

Salting and then drying is also a traditional way to quickly dry ginger. After washing and slicing the fresh ginger, marinate it with salt overnight, and then scoop it up and dry it. After salting, most of the water in the fresh ginger is directly removed, and in addition, the salting quickly kills the ginger cells, which can effectively prevent the fibrosis of the flesh.

The disadvantage is that salted products have a risk of nitrite, and salt is also prone to moisture absorption.

3) Cook and make.

Just like making unsalted dried vegetables, dried ginger can also be made by blanching it in boiling water. Slice the fresh ginger first, then take a boiling water bath in a pot of boiling water until it is just cooked, generally about 30 seconds, and then scoop it up and dry it. This method quickly kills cells and prevents fibrosis of the flesh, but after a boiling water bath, some of the ginger's flavor is lost when it dissolves in the boiling water.

4) Steaming.

The dried ginger eaten by traditional Chinese medicine is made by this method, and the dried ginger made by this method has the best medicinal effect, and it needs to be steamed repeatedly. After steaming, the ginger's cells are also killed quickly, and the taste is not as bad as in a boiling water bath.

Roasted ginger slices are more troublesome, but the advantage of this method is that it does not depend on the external environment, and dry ginger can be quickly obtained in the absence of sun, but this method is more troublesome, it is easy to burn, and the dried ginger slices are relatively hot, and the general people can't stand it, and it is easy to get hot after eating.

Okay, I know, thank you, teacher, for answering.

What is the difference between dried ginger and dried ginger?

Answer: Ginger is fresh ginger, that is, ginger with water in the market, and dried ginger is a dried product of ginger, that is, ginger that has lost moisture.

1.Ginger has a strong divergent effect and a slightly warm nature, and is mainly used for wind chill symptoms. It can sweat and relieve the surface, stop vomiting in warmth, warm the lungs and relieve cough, and treat external wind cold, stomach cold and other diseases.

2.Dried ginger has a pungent taste and is hot (the difference point: ginger is slightly warm) The heat of dried ginger is much stronger than that of ginger, so the primary effect is to return to yang and save adversity:

Yin and cold inside, yang qi is weak, hands and feet are cold, cold sweat is dripping, hurry up to the four reverse soup (aconite, dry ginger, cinnamon), there is a saying in the rivers and lakes that "aconite is not hot without dry ginger".

At the same time, dried ginger has a good effect on the cold of the spleen and stomach, and is suitable for stomach cold and stomach pain caused by gastritis and gastric ulcer.

In addition, it can also warm the lungs and dissolve phlegm, which is effective for colds and coughs, cold limbs, cold back, asthma, white phlegm and other symptoms, such as Xiaoqinglong soup (dried ginger, fine pungent root, banxia, licorice, schisandra, jujube).

Question, oh oh okay, thank you teacher for replying [prayer].

To make ginger ale, wash the ginger and soak it in water with 1% soda for an hour. Remove the drained water, cut it into 2 3 cm square pieces and squeeze the juice with a juicer. The squeezed ginger juice is heated to 95 100 ml, packed into a 250 ml soda bottle or can, first vacuumed to mPa, then sealed in a can, and finally its temperature is reduced to below 40, which can be stored for a long time.

Squeeze out the juice in a juicer and sterilize it in the microwave. Finally, put it in a clean bottle and refrigerate it.

"The general method is to wash the ginger, put it on the sticky board and crush it with a blade, then chop it into a sauce with the back of a knife, grab the ginger paste with your hands, and drip the juice into the bowl; Another way is to clean the ginger, cut it into small pieces, put it in the beater and stir, then put a clean strainer on the bowl, then pour the crushed ginger into the strainer and squeeze the juice".

Break the ginger with a blender, and then squeeze it out to be Jiangsu.

Grate the ginger and wrap it in gauze to wring out the juice.

Ginger noodle soup. Taizhou people's love for ginger is engraved in the genes. It is located about the coast, and the diet is mostly seafood-based. Ginger has the effect of warming the stomach, repelling cold, and removing fish, and is an excellent companion to seafood. Over time, it has also become a haunting taste of the city.

Many Taizhou people have been inextricably linked with ginger since the day they were born - ginger juice, ginger rice porridge, ginger slices of tea, and ...... eaten during confinementAnd, the most elaborate ginger noodle soup.

Every late autumn, when the weather turns cooler, I miss my hometown and want a bowl of hot ginger noodle soup to comfort my homesickness.

In the vegetable market in Taizhou, there are always those who sell ginger juice. The squeezed ginger juice is packed in bottles, and the bottles are neatly stacked. Strangely, the ginger juice stall has never been a single product, or a dry product, or a vegetable ......But I can never remember what else was sold at the stall, so I can only blame the ginger ale for being so eye-catching!

The ingredients for ginger noodle soup are varied: shredded pork with green vegetables, large pork ribs, beef, shredded belly, ......With the popularity of Sanmen blue crab, a super deluxe version of blue crab ginger noodle soup has also been launched. Abundance and thrift by people. My favorite has always been the three fresh noodles:

The ingredients of the three fresh noodles vary from place to place. I went from snacks to large Taizhou three fresh noodles, and the basic pairings are shellfish such as razor clams, prawns and poached eggs. There are usually shredded pork, daylily, tofu skin, etc., and the ingredients are not fixed.

and the indispensable baby greens ......Remove from the pan.

You can also choose noodles or rice noodles according to your preference. My favorite rice noodles are very thin. Therefore it is not durable to bubble.

So the correct way to open a bowl of three fresh ginger noodle soup specially cooked for me is: first scoop a spoonful of soup with a soup spoon, blow it, and let it fit in the mouth (some slightly hot), spicy, and warm. Take another bite of the rice noodles mixed with condiments, the rice noodles are still slightly tough when they first come out of the pot, and they will become softer and softer in the soup (similar to when drinking dirty, each sip tastes different) ......