Ginger sauce for fish. Ginger meat sauce

Ginger is a spice that harmoniously combines with meat, vegetables, fruits and is part of the ingredients for confectionery. The root is good because, in combination with certain products, it enhances or weakens their taste and aroma. It is especially good for making sauces, giving them piquancy, delicate flavor and an unforgettable aftertaste.

How to make ginger sauce

A product such as ginger sauce can be quickly prepared at home from a wide variety of ingredients. The preparation technology is extremely simple: you just need to combine all the components in one container and grind them to a homogeneous thick mass using a blender.

There are recipes that require pre-heating or other processing of products before they become dressing components. This applies to pickled ginger, processed cranberries, stewed herbs.

In some gas stations, to achieve the desired consistency, heating in a water bath or in a microwave oven, evaporation of excess liquid, heating to reveal the bouquet of odors from the spices included in the composition, languishing over low heat and other cooking technologies are required. An important point is to respect the proportions of the ingredients.

Ginger Sauce Ingredients

To start preparing ginger sauce, you should decide what dish it will be served with. Sweet and sour dressings are suitable for meat and poultry, soy for fish, garlic and citrus for meat and salads.

Both fresh chopped root and dried root are added to sauces.

To achieve sharpness and pungency, ground spice is used, for a lighter taste and a pronounced ginger-lemon aroma, fresh root is used. What ingredients can be included in the dressing?

• Salt, pepper, other spices.
• Olive or sunflower oil.
• Soy sauce.
• Cane sugar.
• Lemon juice.
• Citrus peel.
• Cream.
• Lingonberry, cranberry.
• Garlic.

These are the components of the most common gas stations. They are accessible, simple, familiar to both Europeans and residents of Asian countries. Many chefs include exotic ingredients in ginger dressings to add flavor and create new recipes. What sauces to prepare for salad dressing, serve with meat, fish or poultry, and what features are they characterized by?

A classic ingredient in many dressings is citrus juice. Usually it is lemon, but orange, grapefruit and exotic fruits themselves are often used. Such sauces are served with fish, poultry, vegetable and fruit salads. Orange-ginger sauce can be prepared according to the following recipe:

• grate the zest from a quarter of a lemon and an orange;
• grate 10-15 grams of ginger root;
• Soak 50 grams of raisins in hot water, rinse, cut into halves;
• squeeze 3 tbsp of lemon l. juice;
• combine all the ingredients, add honey softened in a water bath (15-20 g) and half a teaspoon of mustard, mix well.

This dressing is not homogeneous in consistency, so lovers of thinner sauces prefer to grind all the ingredients in a blender.

Citrus dressings are suitable for almost all dishes except red meat.

Another recipe for ginger sauce that is especially good for salad with poultry or fish:

• prepare 100 ml of orange and 20 ml of lemon juice;
• grate 20 g of ginger;
• mince 1 large clove of garlic;
• chop 10 g of chili;
• put the ingredients in a saucepan, salt, add sugar, put on fire and bring to a boil;
• melt 160 g of butter and add to the mixture;
• let cool slightly and serve with the main dish.

Cranberry Ginger Dressing

Like citrus sauce, cranberry-ginger sauce is also suitable for salad, fish and poultry. Based on it, you can prepare dressings not only with cranberries, but also lingonberries. Their sweet and sour taste goes well with chicken, salmon, white fish.

The recipe is the following:

• rinse and dry slightly 400 g of cranberries;
• chop 1 tbsp. l. root;
• add 200 g of sugar;
• pour the components 2 tbsp. l. water, put on fire and cook until thick;
• Remove from heat, pour in 2 tbsp. l. vinegar, let cool.

The sauce keeps well in the refrigerator for up to 7-10 days. It has a beautiful color, thick texture and bright aroma. Vinegar is sometimes substituted for red wine in a recipe.

Garlic ginger sauce

This dressing acts as a sauce for meat or vegetable salads, and can also be used as a marinade for pork, lamb, shrimp and other seafood. All ingredients are carefully ground with a blender to the desired consistency without inclusions.

Garlic gives the dressing its main flavor and acts as a preservative.

Required components:

• 30 g of ginger root;
• onion - 1 pc.;
• 4 cloves of garlic;
• soy sauce - 6 tsp;
• 2 tsp ground paprika;
• 0.5 tsp ground pepper;
• olive oil.

First, all coarse ingredients are crushed with the addition of spices, then soy sauce is poured in and lastly olive oil until the desired consistency is reached. Garlic-ginger sauce can be used, it is stored in the refrigerator in a glass container for a long time.

Ginger-soy

Soy sauce is the most commonly used ingredient in most dressings and marinades. It can be combined with a wide range of ingredients, including ginger root. To prepare the simplest dressing you need:

• combine in one container 40 g of liquid honey, olive oil and lemon juice;
• grind 30-40 g of fresh root;
• add 50 g of soy sauce;
• Blend everything in a blender and serve.

As a complicated option, you can prepare ginger-soy sauce with the addition of chopped onions, wine vinegar, sugar, salt, spices, tomatoes, mustard and other products. The recipe for such a dressing does not require a scrupulous calculation of the proportions of the ingredients, you can safely experiment until the desired bouquet of aromas and tastes of homemade ginger sauce is achieved.

If soy sauce is present in the dressing, it is no longer necessary to add salt.

Fish in Japanese cuisine is often served with wasabi ginger sauce. To cook it in your home kitchen, you need:

• grate 1 dessert spoon of the root;
• combine with 125 g of unsweetened natural yogurt and a tablespoon of lemon juice, beat;
• 40 g of wasabi diluted with 100 g of mayonnaise, add 1 tbsp. l. soy sauce;
• combine all the ingredients, mix, refrigerate for 1 hour to thicken.

The dressing is spicy and thick enough to dip seafood pieces in. Wasabi is diluted with mayonnaise in order to get rid of its too hot taste, therefore, if necessary, the volume of mayonnaise is increased or reduced.

Universal Recipe

Sweet and sour sauce is considered a universal option for dressing most vegetable and meat dishes. According to one recipe below, you can prepare 3 dressings of different consistency.

This dressing has a beautiful golden color and can be served unground.

Step by step cooking instructions.

1. Cut into cubes 2 onions, half a head of garlic, 30 grams of ginger root.
2. Put in a pan with olive oil, fry for 2-3 minutes;
3. In a separate deep container, pour 2 tbsp. l. soy sauce and dry white wine, half a glass of any fruit juice, 1 tbsp. l. apple cider vinegar, 3 tbsp. l. ketchup, 2 tbsp. l. sugar, stir to dissolve and combine the ingredients.
4. Pour into a pan with vegetables and bring to a boil.
5. Separately connect 1 tbsp. l. starch with a little water, mix thoroughly to get rid of lumps;
6. Add starch to the pan and cook the mixture over low heat until the desired consistency.
7. Remove from fire and let cool.

A thick sauce can be prepared from the resulting mixture if the entire contents of the pan are sent to a blender and chopped. To get a less thick dressing, you can put the mixture on a sieve to separate the sauce from the pieces of vegetables, or you can serve it unchanged. All based on personal preference.

Ginger sauce is a great option for holidays and weekdays. It diversifies the menu, enriches the taste of any dishes, makes serving more interesting, increases the usefulness of the food consumed and improves digestion. The main thing is that it is easy to cook at home without professional skills and appliances.

Ginger is a root that is used in cuisines around the world. It is also called "hot" spice, because it really has a warming effect. The aroma of the root is quite piquant, which significantly distinguishes it from other spices.

As for sauces based on ginger root, they go well with meat, fish, poultry, various vegetables and other products. You can also use this sauce as a salad dressing. The same dressing goes well with a variety of dishes and salads, so you can cook more and store in the fridge. If you want to make your favorite salad somehow unusual, then you should change the dressing, which is perfect for ginger sauce.

There are several ways to prepare ginger sauce. There is an Asian dressing based on ginger root, garlic, olive oil and rice vinegar. You can add any other spices you want. This dressing is more suitable for vegetable salads, especially if cabbage is included in the composition.

You can cook not a pure ginger dressing, but add another main ingredient that plays an important role. It could be sesame.

If you add some product to ginger that gives a beautiful color, which makes the dressing more appetizing. So you can add carrots, soy sauce, sesame oil, brown sugar and lemon juice to ginger. You will get a bright orange dressing.

Sauce with garlic

You will need:

• garlic cloves - 3 pcs.
• chopped ginger root - 2 tablespoons
• olive oil - 75 ml
• rice vinegar - 2-3 table. spoons
• soy sauce - 0.5 cups
• honey bee - 3 tbsp.
• purified water - 0.25 cups

All the necessary components of the dressing must be mixed in one bowl, and then transferred to the blender bowl. Beat everything into a homogeneous mass and then put in a water bath or in a microwave oven for one minute. This is necessary in order for the honey to completely melt. Transfer the finished sauce to a jar and cover with a lid. Before serving it on the table, you need to shake it thoroughly.

onion sauce

Take:

• peeled piece of ginger root - 50 g
• small white onion - 1 pc.
• olive oil - 50 ml
• table vinegar - 2-3 table. spoons
• soy sauce - 25 ml
• raw water - 1 tbsp. l.

Ginger root should be peeled and finely chopped. Peel and chop the onion as well. Place ginger, onion, olive oil, vinegar, soy sauce and a spoonful of water in a blender. Beat everything until smooth and then it will be ready.

Sauce on tomato paste

• fresh chopped ginger root - 1 tbsp.
• white onion - 1 pc.
• garlic clove - 1 pc.
• soy sauce - 1 tbsp.
• rice vinegar - 1 tbsp.
• tomato paste - 1 tbsp.
• any oil - 3 tbsp.
• table salt - as needed

Onions need to be peeled and cut into cubes. Peel the ginger and grate on a grater.

Prepare a blender or food processor. Put all the necessary ingredients of the sauce into this apparatus and beat into one mass.

Of course, if there is no combine, then you can prepare all the components manually. To do this, chop the onion very finely, grate the ginger, grate the garlic, add soy sauce, rice vinegar, tomato paste, oil and salt.

This sauce can be stored in the refrigerator for about a week and served with various meat dishes.

Sauce with mustard and green onions

Required Ingredients:

This sauce is perfect for lean meat, as it is quite fatty. The taste of this sauce is sweet and sour, with a very pronounced taste of onion and ginger.

Before cooking, the butter must be removed from the refrigerator, and then cut into small cubes. Next, you need to start preparing other components.

To do this, peel the ginger root and grate it on a medium grater. Add ginger to oil. Wash, dry and finely chop the onion. Also transfer the onion to a bowl with the previous ingredients.

Dijon mustard is best taken without grains and add the required amount of mustard to the bowl. Salt and to taste, and then transfer everything to a food processor and beat everything into a homogeneous mass.

Sauce with sesame seeds

Sauce Ingredients:

• olive oil - 50 ml
• soy sauce - 3 tsp
• brown sugar - 2 tbsp
• grated ginger root - 1 tsp
• rice vinegar - 3 tbsp.
• sesame oil - 2 tsp
• green onion feathers - 3 pcs.
• sesame seeds - 1 tbsp.

First you need to pour oil, soy sauce, rice vinegar and sesame oil into a blender. Then add brown sugar, grated piece of ginger root and chopped green onion. Beat everything until the sauce has a homogeneous consistency. Pour the ginger sauce into a jar, cover with a lid and refrigerate for a while.

Spicy and aromatic ginger sauce can be served with meat, fish and vegetable dishes, add it to boiled rice. Quick ginger sauce This ginger sauce is a matter of minutes to make and tastes amazing. To make this sauce, we will take: fresh ginger root - 50 g olive oil - 6 tbsp. l. apple cider vinegar - 2 tbsp. l. crushed coriander - 2 tbsp. l. balsamic vinegar, salt, pepper - to taste Peeled ginger root is very finely chopped and put in a bowl. Fill with bite, salt and pepper. Then add olive oil and beat well. Add coriander, mix - the sauce is ready. Ginger Onion Sauce This sauce is also very quick to prepare, and it can also be stored in the refrigerator for several days, and it will remain fresh. To prepare it, we need: medium bulb - 1 pc. peeled ginger root - 50 g olive oil - 50 g vinegar - 50 g soy sauce - 20 g water - 1 tbsp. l. We mix all the ingredients with a food processor or blender until we get a homogeneous mass. All! Ginger sauce with honey This spicy sauce with a bright taste and aroma will perfectly set off the taste of fish or seafood dishes. To prepare it, we need: 50 g soy sauce 40 g honey 40 g lemon juice 40 g olive oil 30 g fresh ginger Put honey in a saucepan, add soy sauce and freshly squeezed lemon juice. Peel the ginger, chop very finely and add to the pan. Add olive oil and mix thoroughly. Ready! SOURCE: http://strana-sovetov.com/

GINGER SAUCE FOR MEAT

FOR 4 PERSONS YOU WILL NEED: 3 tbsp. l. grated ginger, 4 garlic cloves, 50 g brown sugar, 2 tbsp. l. Worcestershire sauce, 2 tbsp. l. apple cider vinegar, 400 ml ketchup, salt, black pepper.

In a saucepan, mix ketchup, ginger, minced garlic, sugar, Worcestershire, vinegar. Add a glass of boiled water, stir, salt and pepper to taste. Bring to a boil over medium heat, reduce heat and simmer for 30 minutes. Strain through a sieve.
Serve with boiled pork - in this case, it is advisable to additionally sprinkle the finished dish with grated ginger - or add to stew during cooking. The sauce can be stored in the refrigerator for up to a month.

CRANBERRY GINGER SAUCE

This sauce goes well with meat and poultry dishes. Ginger gives this sauce an interesting savory note.

What do you need:

350 g cranberries (fresh or frozen)
180 g sugar
1 st. l. chopped ginger
2 tbsp. l. red wine or sherry vinegar

In a bowl, mix cranberries, sugar, ginger and 2 tbsp. l. water.
We put on the stove, bring to a boil and cook over moderate heat for about 10-15 minutes. The syrup should thicken.
Remove sauce from heat, add vinegar and stir. Cool to room temperature and serve.

TANDARIN GINGER SAUCE

For sauce:
6-7 tangerines
lemon juice - about 20 ml
ginger root -2 cm
paprika - 0.5 tsp
salt, pepper - to taste
25 gr butter
2 yolks.
Meat baked or grilled.
COOKING:
Squeeze juice from tangerines, to which add lemon juice, grated ginger, paprika, salt and pepper
We put this mixture in a water bath and add butter.
Stirring constantly, add 2 lightly beaten yolks, and stir for 7-10 minutes, until everything thickens.

BUTTER-BASED GINGER SAUCE

You will need:

Butter 120 g Fresh ginger 5 cm
Green onion 10 g Dijon mustard 4 tsp
Salt ¼ tsp Ground black pepper ¼ tsp

COOKING:

Let the butter rest for 20 minutes at room temperature (prepare the rest of the ingredients in the meantime), then cut into pieces and place in a bowl.
Finely chop fresh ginger (1 tablespoon). Thoroughly peel it off.

Also finely chop the green onion (1 tablespoon).

Add Dijon mustard, without grains (1 tablespoon).

Salt and pepper.

Mix everything with an immersion blender (or a whisk or a simple fork). Let the sauce stand in the refrigerator for a couple of hours.
More: http://www.foodclub.ru/detail/15077/

Ginger is a very popular spice and is classified as a "hot" spice by chefs. Ginger root is indeed able to have a warming effect, and also has a characteristic spicy aroma that distinguishes it from other seasonings and spices.

Ginger sauces go well with fish, meat, dishes, vegetables, poultry and rice, and are also an excellent dressing for salads.

We offer you to consider the most popular recipes for ginger sauce.

Quick Ginger Sauce

You can prepare such a delicious dressing quite easily and quickly. For this You will need:

• 50 g - fresh ginger root;
• 6 art. l. - olive oil
• 2 tbsp. l. - apple cider vinegar
• 2 tbsp. l. - crushed coriander
• salt, pepper and balsamic vinegar to taste

Peel the ginger root, chop very finely and place in a bowl. Fill it with a bite, salt and pepper. Then add olive oil and beat well. Add coriander, stir. That's all - done!

Sauce with onions and ginger

It is also prepared very quickly, besides, it can be stored in the refrigerator for a couple of days, and it will remain fresh.

Need to:

• 1 PC. - medium bulb;
• 50 g - peeled ginger root;
• 50 g - olive oil;
• 50 g - vinegar;
• 20 g - soy sauce;
• 1 st. l. - water.

Mix all the ingredients with a blender or food processor until you get a homogeneous mass. This dressing goes well with meat and chicken.

Recipe for Ginger and Honey Sauce

This dressing with a bright spicy taste and aroma is perfect for seafood or fish dishes. To prepare it you will need:

• Soy sauce - 50 g
• Honey - 40 g
• Lemon juice - 40 g
• Olive oil - 40 g
• Fresh ginger root - 30 g

Put honey in a saucepan, add soy sauce and squeezed lemon juice. Peel the ginger, chop very finely and add to the bowl. Pour in the olive oil and mix thoroughly.

Ginger Sauce Marinade Recipe

Necessary:

• Fresh ginger root - 5-6 cm
• large petals of pickled ginger - 10-20 pcs.
• bunch of green onions
• Garlic cloves - 4 pcs.
• Soy sauce - 150 ml.
• White wine vinegar - 2 tbsp. l.
• Olive oil - 3 tbsp. l.

Cooking:

Ginger root must be peeled, cut into thin slices along, then chop into cubes and across as finely as possible. The garlic must be crushed, peeled and chopped, finely chop the white part of the green onion separately from the green, set aside.

Stack the pickled ginger petals one on top of the other and chop into thin strips with a sharp knife. After that, it is necessary to fry ginger, the white part of the onion and garlic in oil for 1 minute. Pour in soy sauce, vinegar, cook the mixture over high heat for about 2 minutes. Remove from heat and immediately stir in the rest of the green onions. Let the dressing cool for 5 minutes, after which you need to add pickled ginger, then leave it for 30 minutes. let it cool completely and use as a sauce or marinade for seafood and fish, or fatty meats.

ginger tomato sauce recipe

• 350 g - tomato;
• 20 g - ginger root;
• 20 g - lemon juice;
• 100 g - sugar;
• 1/2 tsp - salt;

Remove the seeds and skin from the tomatoes, cut them into pieces and add the chopped ginger root to it. After that, the mixture must be salted and covered with a film. Put it in the refrigerator overnight. In the morning, strain the juice from the tomatoes into a saucepan. Add sugar to it and cook over medium heat, stirring for eight minutes until syrupy.

Add lemon juice and tomatoes to it. Cook for 10 minutes until jam, then cool.

Recipe ginger soy sauce

Necessary:

• 1 PC. - onion;
• 20 g - ginger root;
• 4 tablespoons - apple cider vinegar;
• 3 tablespoons - vegetable oil;
• 20 g - soy sauce
• 1 spoon - water.

Free the ginger root from the peel, peel, and then finely grate. You can also grind ginger with a blender. Do the same with the bow. Put this mass in a deep plate, add the remaining ingredients. At the very end, add apple cider vinegar. You can serve such a spicy dressing with dishes of vegetables and fish.

orange ginger sauce recipe

Necessary:

• 10 g ginger root:
• 5 g orange peel;
• 5 g lemon zest;
• 60 g raisins
• 200 g orange marmalade
• 15 g honey
• 3 art. spoons of lemon juice
• 1 g mustard powder

Finely grate ginger, orange and lemon zest. Then add marmalade, honey, raisins and lemon juice to the gruel. Mix everything again thoroughly and at the very end of cooking add a little mustard.

Cranberry Ginger Sauce

Necessary:

• Cranberries - 350 g.
• Sugar - 180 g.
• Chopped ginger - 1 tbsp. l.
• Red wine - 2 tbsp. l.
• Water - 2 tbsp. l.

Mix sugar, cranberries and water in a container, put on the stove and bring to a boil. Simmer over low heat for about 10-15 minutes until thickened. Remove mixture from heat, add vinegar, stir. Let it cool down and you can serve it, it goes well with meat or chicken.

Bon appetit!

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ginger sauce

Ginger is rightly referred to as a "hot" spice, because it has a warming effect on the human body. Ginger sauces are well suited to fish, meat dishes, rice, stewed vegetables. Let's take a look at some interesting ginger sauce recipes with you.

Honey Ginger Sauce

Ingredients:

• honey - 1 teaspoon;
• ginger root - 50 g;
• vinegar, olive oil - to taste.

Cooking

To prepare ginger sauce, take the ginger root, clean and grind in a blender. Add honey, olive oil and a little vinegar to this gruel. That's it, meat sauce is ready!

Ginger Soy Sauce

Ingredients:

• ginger root - 20 g;
• onion - 1 pc.;
• vegetable oil - 3 tbsp. spoons;
• apple cider vinegar - 4 tbsp. spoons;
• soy sauce - 1.5 tbsp. spoons;
• water - 1 tbsp. spoon.

Cooking

We take a fresh ginger root, peel it, rub it on a fine grater, or chop it with a blender. Onions are also peeled and grated. Put the gruel of ginger and onion in a bowl, add vegetable oil and beat everything well until smooth. Slowly add apple cider vinegar and mix again.

Pour the ginger sauce into a gravy boat and serve with those dishes whose unique and refined taste you want to emphasize.

Ginger garlic sauce

Ingredients:

• ginger root - 50 g;
• garlic - 100 g.

Cooking

We clean the ginger and garlic in advance. Ginger peels quite easily, like potatoes. Then cut the ginger into small pieces so as not to damage the blender during the cooking process. Then put the chopped root together with garlic in a blender container and grind until a homogeneous mass is obtained. You can also use a meat grinder, the only difference is that in a blender the sauce is more pasty and spicy. You can put the finished sauce into jars and store it in your refrigerator, using it as a godsend for your culinary masterpieces. This sauce has a very long shelf life, so we recommend making it for the future.

Orange Ginger Sauce

Ingredients:

Cooking

Zest of lemon, orange and ginger root rubbed on a fine grater. Add raisins, marmalade, honey, lemon juice and mustard to them. We carefully grind everything into a homogeneous mass with a blender. Orange Ginger Sauce is ready!

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Meat with ginger

People have been using ginger for quite a long time as a spice, which gives the meat a pleasant aroma and piquant taste. Ginger goes great with meat. Ginger is able to give meat tenderness and softness.

In the process of preparing meat dishes in which ginger is present, you need to follow some cooking rules. Ginger in meat dishes should be added 20 minutes before full readiness, and if you add ginger to meat sauce, then this should be done after the heat treatment of the sauce. Ginger goes well with orange juice. When preparing various meat dishes, you can use fresh ginger root, chopped or finely chopped, as well as ready-made ground ginger. Meat with ginger is often served with a side dish. Vegetables, potatoes and rice are perfect for such a case.

If you want to please and surprise your loved ones with a delicious, unusual and original dish, then recipes for meat dishes with ginger are right for you.

Beef with ginger in orange sauce

Ingredients:

Cooking method:

Peel the onion and cut it into thin half rings. Fry in oil. Add finely chopped ginger to the onion, the zest of one orange, which must be grated and garlic. Now we need to squeeze the juice of one orange for our sauce. Add soy sauce, sugar and starch to it. We mix everything well. Cut the beef flesh into pieces and sprinkle with salt. Then our meat is quickly fried. Add fried onion and cooked orange sauce. And fry again for 7 minutes, while stirring it well!

Braised pork with ginger

Ingredients:

• 1 kg pork pulp;
• 5 cm fresh ginger;
• 4 onions;
• 3 art. l. soy sauce;
• 2 apples;
• 40 g butter.

Cooking method:

First, let's prepare the pork: wash, dry, remove films and excess fat. Cut into small cubes 4x4 cm. Prepare the marinade: rub the ginger root on a fine grater and mix with soy sauce. Put the pieces of meat in the marinade. We put it in the refrigerator for 30 minutes. Onion cut into half rings. We get meat. Fry for two minutes over high heat on one side until golden brown, turn over and cover with half the onion, throw a piece of butter on top. Reduce heat and simmer for 10 minutes until onion is soft. Put the rest of the onion in the bottom of the pan and put it on the fire. We rearrange the stewed meat and pour the juice that it has allocated. An hour and a half we simmer on low heat. 10 minutes before the end, add apples and soy sauce. Spicy meat is ready to eat!

Pork ribs with ginger and honey in the oven

Ingredients:

Cooking method:

Rinse the ribs thoroughly with cold water, let dry a little and cut into pieces. Finely chop the garlic and onion. We do the same with ginger. Now prepare the meat sauce: mix garlic, onion and ginger. Add soy sauce, honey and tomato paste. We mix. Put the sauce on the stove and bring it to a boil. Cook until the onion becomes soft. Grind the prepared sauce in a blender. Lubricate the ribs with sauce and put in the refrigerator for an hour so that they are well marinated. We heat up the oven. At a temperature of 169 degrees, bake the ribs for 60-90 minutes. If the ribs are browning too much, cover them with foil. Serve ready-made ribs to the table with greens and fresh vegetables.

Pork with pickled ginger

Ingredients:

• 800 g pork;
• 25 ml dry red wine;
• 1 st. l. soy sauce;
• Vegetable oil to taste;
• 2 cloves of garlic;
• 50 g pickled ginger;
• Salt and pepper to taste.

Cooking method:

Wash the meat in warm water and dry it. Cut the pickled ginger into small pieces. Put the ginger in a small bowl and crush the garlic there. Pour wine into this bowl, 1 tbsp. l. vegetable oil and soy sauce. Salt and pepper. Here is the gingerbread sauce. Grease the bottom of a baking dish with oil. We put the meat and rub it on all sides with the prepared sauce. We put in the oven for 1 hour. Bon appetit!

Lamb with ginger

Ingredients:

Cooking method:

Beat lemon juice, sesame oil, 1 tbsp. l. mint and half a mint in a shallow bowl. Put the meat in there and mix. Cover and leave to marinate in the refrigerator for 2-3 hours.

Place the potatoes in a large saucepan and cover with boiling water. Bring to a boil. Cook at a quiet boil for 12 minutes. Drain the water and let the potatoes cool. Cut across into 5mm slices. Then straw. Mix in a bowl, pour 1 tbsp. l. vegetable oil and mix.

Warm up 1 tbsp. l. vegetable oil in a frying pan. Then put the lamb and fry for two minutes so that it is slightly browned. We pull it out of the pan and debug it for a while.

Fry, sliced, zucchini then add potatoes. Cook for 3-4 minutes, stirring constantly. Add green onions and fry for another minute. Reduce the heat and add the peas, the remaining ginger, honey, soy sauce and broth. I put lamb. We fry for 2-3 minutes. Add salt and pepper to taste. And sprinkle with the remaining mint.

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Ginger sauce (step by step recipe with photo) - Pechenyuk's Culinary Portal

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Ginger is classified as a "hot" spice that can have a warming effect on the body. In addition to being a very popular spice that is added to tea, sauce, dough, fish and meat, ginger is known for its medicinal qualities. It is said that a person who eats ginger can be much more successful in intellectual work, since this spice helps to supply the brain with oxygen. Ginger sauces with a variety of additives in their composition give the dishes a special spicy spicy taste and bright aroma. Ginger sauce is suitable for meat, fish dishes, it can be seasoned with rice, seafood, boiled and stewed vegetables, oriental dishes.

The amazing properties of ginger have long been appreciated not only by fans of oriental cuisine. Some do not really like its rich aroma and pungent taste, but they use the spice for medicinal purposes, understanding all its usefulness. Others are crazy about ginger in any form and add it to all dishes and drinks - marinades, soups, salads, tea, lemonade, muffins and ice cream.

Ginger sauce is the seasoning that everyone will love. Firstly, the sauce is prepared really very quickly and simply. Secondly, the spice completely retains all its beneficial properties, natural aroma and taste, as it does not undergo heat treatment.

And thirdly, the sauce is very tasty and versatile. By changing the proportions of the basic ingredients, adding one or another spice, you can get a variety of flavors depending on the dish to which the ginger sauce will be served.

Useful information: ginger is considered a "hot" spice.

It speeds up blood circulation, stimulates digestion, prevents the deposition of harmful cholesterol, destroys pathogenic microorganisms in the intestines and not only, improves heart function, activates brain activity, tones, relieves depression, excites sexual desire.

With spring-autumn depression, beriberi, the beginning of a cold, a decrease in male strength, fragrant honey-ginger tea will be very useful. It can be served hot or cold with mint or cinnamon.

To prepare a thick, aromatic ginger sauce in just 7 minutes according to a classic Japanese recipe, you will need the following ingredients:

• Ginger root - one medium, about 5-6 cm long;
• Onion - one medium;
• Vegetable oil, preferably walnut or sesame - 4-5 tablespoons;
• Vinegar, preferably rice, but if it is not available, apple cider vinegar is also suitable - 4 tablespoons;
• Soy sauce - 2-3 tablespoons;
• Boiled water - 1-2 tablespoons.

To make the sauce tasty, savory and healthy, it is important to buy good, fresh ginger. How to determine the quality of ginger root? It should be firm, not limp, with a thin, smooth, not wrinkled skin of a light brown color, without green or blue spots and visible damage. Inside the root should be pale yellow, not dry and moderately juicy.

The amount of vinegar, soy sauce, water and vegetable oil can be changed by experimentally selecting the optimal consistency and saturation of the finished seasoning.

Cooking step by step

Ginger is a rather aggressive spice, its smell can be absorbed into kitchen utensils, therefore it is not recommended to use wooden boards, cups, spoons and gravy boats.

1. Preparation. Peel the root - the thin skin is removed with a vegetable knife, the spice is peeled, like potatoes or carrots. Free the onion from the husk.
2. Ginger cut into small pieces and grind in a blender. Transfer the ginger, send the onion to the blender and turn into a puree.
3. Combine ginger and onion, pour in oil, vinegar, soy sauce and water.
4. Beat with a mixer for several minutes until a homogeneous consistency is obtained. Taste and add spices or water if needed.
5. Transfer the prepared ginger sauce to a gravy boat and serve.

This seasoning is perfectly stored in the refrigerator for 2-3 weeks in a glass jar with a tightly screwed lid.

How to diversify and with what to serve the sauce

Many people like a sweet and spicy honey-ginger sauce for fish or meat. To cook it, you need to remove the onion, add 2 tablespoons of natural honey to the seasoning in its place. The honey-fruity aroma and taste of the resulting sauce will go well with seafood tempura and chicken fillet. Or just boiled shrimp baked chicken wings.

What else can be added to the seasoning to diversify the taste? A spice such as mustard or garlic is perfect. If vinegar seems too aggressive, this spice is also successfully replaced with lemon or lime juice. And if instead of onions, grind pieces of fresh pineapple in a blender along with ginger, you get a real fat burner! The taste of meat or fish with such an additive is beyond words - you just need to try it.

Some people cannot live without adding mayonnaise to the dish. Ginger and this seasoning are not the best combination. But if you didn’t eat without mayonnaise, it’s better to cook it yourself and add quite a bit to the ginger sauce - no more than one spoonful. sauce at all.

Not sure what else honey-onion-ginger sauce will go with?