Mahalli na Ginger Yana Gyara Ƙarƙashin Kasuwanci
Ginger ne mai ban mamaki, mai dumi mai dadi tare da yawancin kayan dafuwa da magani. Dole ne don bukukuwan lokacin da ya zo da gingerbread da kick cookies, shi ma wani muhimmin sashi a cikin yawancin abinci na Asiya. Amma, ka san cewa an yi amfani dashi ne don iyawarta ta kwantar da ciki da kuma kariya ga masu kumburi?
Babu wani abu da zai iya jin dadi da ƙanshi da kayan ƙanshi mai kyau, amma idan kana da wani abu kamar ni, ko da yaushe kina samun kanka da kadan daga cikin matakan ginger wanda ba za ka iya yin amfani da ita ba kafin ka ci gaba.
Idan ka ci gaba da kafuwar ginger ko kaɗa kayan da yawa, bushewa Ginger shine hanya mafi kyau don yin karshe. Kuma, da zarar ka fara yin gine-gizenka, za ka ga cewa ƙanshi da iyawa na kyawawan ƙananan kwalliyar kwalliya suna kwantar da kantin sayar da kaya daga cikin ruwa.
Zaɓin Tsarin Ginger
Rage ginger yana da sauƙi, koda kuwa ba ku da wani magunguna. Da farko, a lokacin da sayen kayan ginger, jarraba shi ta hanyar tattake wani karami daga tushe. Idan tayi tsaftace tsabta, ba tare da wani nau'i mai yatsa ba, to, ku san cewa ginger yana da sabo kuma zai yi aiki sosai don bushewa. Idan akwai filoli masu yawa, to, tushen zai fi wuya a kara shi cikin foda.
Don shirya ginger don bushewa, tsaftace shi da kyau da kuma kwasfa shi , ta yin amfani da wuka mai maƙarƙashiya, kayan lambu mai salo, ko kawai cokalin karfe. Sa'an nan kuma, yanki ginger a matsayin thinly kamar yadda za ka iya. Mafi mahimmancin yanka, da sauri kuma a ko'ina za su bushe.
Drying Ginger
Hanyar da ta fi sauƙi ta bushe ginger shine sanya shi a kan wani farantin kusa da taga wanda yake samun rana mai yawa don kwanaki 3-4.
Idan baku so ku jira kwanakin nan, sanya ginger yanka a cikin wani dehydrator ko ƙananan tanda (ba zafi fiye da 150F). Bincika ginger a kowane rabin awa ko haka. Drying a 150F zai dauki kusan 1½ zuwa 2 hours, yayin da lokacin bushewa a cikin wani dehydrator zai dogara ne akan wurin zafi. (Idan tanda ba ta tafiya kamar 150F ba, sai ka rufe ƙofar tanda kuma ka saka tanda a cikin mafi ƙasƙanci.
Duba ginger a kowane minti 15-20 don tabbatar da shi ba ya ƙone.)
Da zarar ginger ne bushe, cire shi daga tanda ko dehydrator kuma bar shi sanyi. Bayan da ya sanyaya, sake duba shi don tabbatar da ya bushe. (Idan ba hakaba ba, sake mayar da shi a cikin tanda ko mai dashi don wani zafi mai zafi.) Yana da muhimmanci a kwantar da kwalliya gaba ɗaya kafin ajiyewa ko yin niya saboda duk wani mai lalacewar zai iya haifar da musa.
Abincin ginger yana da kyau don yin ginger shayi . Suna ajiya a cikin akwati na iska don watanni 5-6.
Yin Gudanar da Ginger
Don yin ginger gwangwani, kara da busassun yanka a cikin kofi / naman gishiri har sai kuna da foda. Bayan yin naman foda, bari shi sanyi don dakin zafin jiki kafin ajiyewa a cikin akwati. Ina so in kara kawai kawai ginger zai wuce kusan wata daya. Duk da haka, zaku iya kara ginger a cikin manyan batches kuma ku ajiye shi a cikin akwati mai kwandon jirgi a cikin injin daskarewa don kiyaye shi sabo.
Sarah Ozimek ita ce marubucin da kuma girbin girke-girke a bayan CuriousCuisiniere.com, wani shafin da ke binciko hanyoyin cuisines da al'adu, yana mai sauƙin tafiyar duniya daga ta'aziyar gidanka. Gidansa yana ajiya ne tare da kwalba na kayan lambu da aka tanadar da su, da kayan yaji, da naman alade. Abokanta sun yi ta daɗin cewa firijinta kamar gwajin kimiyya ne, tare da ɗakunan da ke cike da kwalba na hannu, amma ta san cewa: gidan gida yana da kyau sosai.
Sarah ta Ideas for Amfani da Ginger Powder
- Buga Crab Rangoon
- Cookies na Chewy Ginger
- Gyada Gyada Shine Fry
- Gisasar Ginger Salmon
- Gingerbread Waffles da Cinnamon Apple Topping