Content

• Part 2 of 4: Peeling the Ginger Root
• Part 3 of 4: Preparing the Ginger Root for Cooking
• Part 4 of 4: Storing the Ginger Root
• Tips
• What do you need

1 Look for full chunks of ginger root. Look for large chunks of ginger that are fresh and weighty for their size. This will give you enough ginger to work with.

• Also look for pieces of ginger root that are even and rectangular in shape, with as few bumps and bumps as possible. This will facilitate the cleaning and preparation process.
• Ginger root can be stored frozen and unpeeled for up to 6 months, so don't be afraid to buy more than your recipe requires.

2 Find hard, undamaged pieces of ginger root. The skin of the ginger root should be firm and intact, not rough with dry spots where the part was cut off. You don't want to buy something wrinkled, soft, and moldy.

3 Choose a ginger root with a pungent and rich aroma. A good quality ginger will have a pungent scent with a light citrus scent. If it is fresh, the smell will be acrid and pungent.

Part 2 of 4: Peeling the Ginger Root

1. 1 Cut off the desired amount of ginger. If you are following a specific recipe, use the amount of ginger indicated in the instructions. They are usually measured in centimeters rather than weight or volume.
   • Sometimes recipes indicate the "value of a finger" of ginger, which more precisely sounds like: a piece of ginger root as long as a finger!
   • If you're not sticking to the recipe, remember that a small amount of ginger has a big impact, so start with a small bite, try it, then add more if necessary.
2. 2 Use a metal spoon to gently peel off the skin. Using a spoon is the best way to remove the skin quickly, easily and without excess.
   • With the spoon in one hand and the ginger in the other, use the inside of the spoon for stability and slide down along the piece of ginger.
   • Hook the spoon into the small bump that is often found on the root of ginger.The skin should peel off neatly, leaving everything else behind.
3. 3 Alternatively, use a vegetable knife or a small vegetable knife. If you have trouble using a spoon, use a vegetable knife or a small vegetable knife.
   • This method is of course faster, but the advantage of using a spoon is to save more ginger.
   • A vegetable knife or small peeler will remove the excess ginger from the skin, so use them only if you are dexterous!
4. 4 Don't peel the ginger completely. For many dishes, it is not necessary to use peeled ginger root, especially when using younger, fresher, thinner ginger.
   • All you need to do is cut or grate the skinned ginger (but you should trim off the dry ends) and continue with the recipe.
   • However, if you're worried that the ginger skin might ruin the look or texture of your dish, go ahead and clean it up.

Part 3 of 4: Preparing the Ginger Root for Cooking

1. 1 Review the recipe you are going to follow. The soup may require grated ginger, while the stir fry recipe may require sliced ​​ginger.
   • Remember, the longer you cook the ginger, the more it loses its flavor. So if you really want to take advantage of the flavor and aroma of ginger, add it at the end of cooking. This will help keep it fresh.
2. 2 Chop or mince the ginger if you want texture as good as flavor. Ginger, cut into strips, crispy and chewy.
   • Small chunks of twisted ginger in pasta or rice will provide bursts of flavor in each bite. Large chunks work well in soups and teas.
   • To chop the ginger, lay the root on its side and cut it into thin coin-shaped slices. Then stack a few coins together and cut a series of vertical cuts to form a straw.
   • Chop the ginger by unrolling the straws and cutting to make small cubes. If you like, you can stroll the knife through the ginger one last time to get rid of the remaining large chunks.
3. 3 Rub ginger when you want to add a strong aroma and fresh flavor to your food. The ginger grater is a quick and easy way to make very thin ginger or even puree, which is a great addition to tomato sauces or marinades.
   • To grate, take a piece of ginger and rub it on a grater. This will give a juicy grated ginger that looks and feels like a paste. You can grate the ginger over a bowl to collect the juice.
   • Be careful when you get to the end of the ginger as you can easily cut your hands with the grater. You may need to use a knife to pick up the leftover ginger.
4. 4 Use ginger in a variety of recipes. Ginger is so versatile that it is used in a wide variety of recipes, from stir fries and soups to bread and tea. If you're looking for new ideas for using ginger, why not try one of the recipes below?
   • Make ginger tea
   • Cook sugar-coated ginger
   • Make gingerbread cookie
   • Make ginger ale
   • Cook Chicken with Ginger and Scallions
   • Make ginger chutney sauce
   • Make ginger-garlic soup

Part 4 of 4: Storing the Ginger Root

1. 1 Store ginger in the refrigerator. To store ginger in the refrigerator, wrap the ginger root in a paper towel, then in plastic wrap and place in a container. He can stay there for about two weeks.
2. 2 Keep the ginger root fresh in the freezer. To store the ginger in the freezer, wrap it tightly in plastic wrap (you can peel it first if you like) and store it there for up to 6 months. Whenever you need ginger, you can grate it while it's frozen. In fact, frozen ginger is easier to work with as it is less fibrous when frozen.
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Tips

• Look for ginger recipes in your favorite cookbooks or sites like AllRecipes, Epicurious, and Cooking.com.
• Ginger has many amazing health benefits - it fights inflammation, soothes indigestion, and prevents disease. Drink ginger tea if you suffer from intestinal distress or morning sickness and you will feel much better.

What do you need

• Metal spoon
• Knife
• Cleaning knife
• Grater