A list of the contents of this article:

How to make ginger concentrate?

1. Pour the filtered ginger juice into the pot and heat it slowly over medium and medium heat. Pay attention to frequent stirring to prevent the bottom of the pot. As the water evaporates, the ginger juice becomes thicker and thicker. Cooling and storage when ginger juice is concentrated to the desired concentration (usually half or less of the original volume), turn off the fire and let the ginger juice cool naturally to room temperature.

2. Compared with the method of ramming juice, the method of boiling juice pays more attention to extracting ginger juice by heating. First of all, put the pure ginger slices in the pot and add the right amount of water to cook. After cooking, we need to filter the ginger slices to remove the residue. The filtrate should not be discarded easily, but should be boiled and filtered again. The ginger juice prepared by boiling method can be obtained by combining the filtrate of two times and concentrating it properly.

3. Smash the fresh ginger (it must be turmeric), boil the fire and bring it to a slow boil. An hour later, the ginger juice will be considered, and the remaining ginger dregs will be boiled with water for a long time. Three times. Waste residue combined with three times of liquid concentration (small fire slow boil) afraid of spicy can also add the right amount of sucrose.

4, mash juice ginger wash, cut up, mash, add the right amount of water, squeeze the juice, the residue and then add water, repeatedly 2-3 times, combine ginger juice, set aside. Boil juice to clean ginger slices or dried ginger slices, put in the pot, add appropriate amount of water to boil, filter, the residue is then boiled, filtered, combined twice filtrate, properly concentrated, take out and set aside.

5. Tamping juice to wash the ginger should be mashed in the container, add the right amount of water, press the juice, the residue and then add water, and then press the juice, so repeatedly 2 or 3 times, combine ginger juice, set aside.

How do you make ginger juice with seafood?

1. Mash or extract juice: put the sliced ginger in a mortar and mash it with a pestle until the ginger becomes muddy. If you don't have a mortar, you can also use a blender or juicer to break the ginger. If you want a purer ginger juice, you can wrap the mashed ginger in gauze or a fine sieve to squeeze out the juice. Seasoning: put the squeezed ginger juice into a bowl and add the right amount of salt, sugar, rice vinegar and sesame oil according to your taste.

3. Clove garlic, chop into minced garlic and pour into a bowl. Pour in a tablespoon of sesame oil and replace it with peanut butter or sesame butter, which tastes good. Pour 4 less light soy sauce, you can also use old smoked or Wei Da Mei. Pour in 4 tablespoons of rice vinegar, flower friends who like to be jealous can add one or half more tablespoons, but not more, otherwise the dip will be full of vinegar taste! Then pour in 1 little oyster sauce.

How to make ginger juice at home

1. When you make ginger juice at home, you can wash the fresh ginger, remove the water, then cut it into thin shredded ginger, put it in a bowl and soak with an appropriate amount of water, and after an hour, the nutrients will precipitate into the water. At this time, the liquid obtained by filtering the shredded ginger with water is self-made ginger juice.

2. Preparation method: mash the ginger, soak in water twice as much as ginger, and take the juice when you use it. It can be used for pickling before cooking, seasoning and cold dishes, etc.

4. Make ginger juice for shampoo: step 1: 200 grams of ginger is mashed and washed. Step 2: peel the washed and soaked ginger. Ginger skin is thin and soft, so it is recommended to peel it with an iron spoon. Step 3: pack the peeled ginger in a fresh bag and put it in the refrigerator. The longer the cold storage time, the softer the ginger is, the easier it is to produce juice. Step 4: cut the refrigerated ginger into Xiaoding and mash the ginger into mud with garlic mortar or garlic press. Step 5: squeeze the mashed ginger with gauze.

Sanfu paste ginger juice formula white mustard seed 25%, Corydalis 25%, goose not herbivorous 20%, Asarum 15%, kansui 15%, mix well with ginger juice to make a dime size. Acupoints: Dingchuan, Feishu, Gaohuang. Left and right three times, apply for 3-4 hours, uncover the dressing. Once a day or every other day, 7-10 times as a course of treatment. Efficacy: it is used to prevent and cure allergic rhinitis, chronic bronchitis and asthma which are easy to occur in winter.

According to the prescription, a certain proportion of ginger juice should be added to the powder (the ginger juice is golden and bright, and the pungent ginger flavor comes from the nostrils). Due to the different types of diseases, some patches also need to use yellow rice wine or vinegar as excipients. Step 3: mix honey with excipients and mix it in ginger juice in proportion. Finally, the mixture of ginger juice and honey is poured into the powder to form a medicine ball.

The preparation method of ginger juice is made of ginger, washed, crushed and extruded with three layers of aseptic gauze.

How to make ginger juice

Ginger ale: this is a stronger kind of ginger water. First, you need to prepare a piece of fresh ginger. Wash the ginger, peel it, and grind it into mud. Put the mashed ginger into the pot and add the right amount of water. Boil the water, then turn to low heat and continue to boil for 10 to 15 minutes. Finally, pour the ginger water into the cup and add some honey or lemon juice to increase the flavor.

Make ginger juice: cut the ginger into fines, add the right amount of water and stir well, then filter out the ginger juice with gauze and set aside. Flavor type: mix ginger juice, salt, sugar, cooking wine, light soy sauce, starch and other seasonings evenly. Cooking ingredients: put the ingredients into the pot, add the right amount of water and boil to medium well, then remove and set aside. Cooking ginger flavor type: put the cooked ingredients into the pot, pour into the prepared ginger flavor type, stir well.

Peel the fresh ginger with a knife, cut it into thin slices, then cut it into small shreds, then chop it into a clean container, add vinegar, salt, monosodium glutamate and sesame oil, and mix it evenly.

Put the prepared ginger juice in a clean and cool place, and then mix other ingredients when in use.

The preparation of crab ginger juice peel the ginger and cut it into fines; boil the soy sauce; put the minced ginger in a small bowl and add pre-cooked soy sauce, sugar, monosodium glutamate, yellow wine and sesame oil to make a sauce. Or 100 grams of Zhenjiang vinegar, 20 grams of minced ginger, 5 grams of sugar and 3 grams of yellow rice wine.

1. Wash the ginger and mash it into minced ginger, pour it out, put it in a small bowl, soak in water twice as much as ginger for 20 minutes, add appropriate amount of vinegar, refined salt, monosodium glutamate and sesame oil, and mix evenly. You can take the juice when you use it.

2. Mix basic ginger juice with honey at 1:1, which can be used as a seasoning for salad dressing or dessert. Ginger vinegar seasoning: mix basic ginger juice with rice vinegar or Apple Cider Vinegar and season with appropriate amount of sugar and salt.

3. Slice or grind: cut the peeled ginger into thin slices or use a mud grinder to grind it into mud. This helps to release more ginger juice. Juicing: put sliced ginger or mashed ginger into a juicer to extract juice. If you do not have a juicer, you can use a cooking machine or manual press. Proper amount of water can be added during pressing to help extract juice. Filtration: the ginger juice is filtered through a fine screen or gauze to remove the dregs and get clear ginger juice.

First, burn a little oil in the pan, put the green onion into the pan, deep-fry the fragrance and remove, then pour it into a bowl with green, spicy millet and minced ginger.

5. The condiments and proportions required are 4 garlic, 2 spicy millet, half a piece of ginger, a handful of chopped peanuts, one spring onion, two tablespoons of light soy sauce, one spoonful of vinegar, one spoonful of sugar and two spoonfuls of sesame oil.

6. Mix sesame oil and serve. This seasoning is suitable for clams, fish fillets, waist slices and all kinds of river fresh. (7) Ginger juice: peel and cut ginger into powder, add vinegar, sugar, raw king, salt, monosodium glutamate, and then add cold boiled water and mix well. This kind of seasoning is suitable for fish, shrimp, razor, conch, scale and so on. (8) Sesame sauce oil: add a small amount of cold boiled water to mix with sugar, monosodium glutamate and sesame oil. This material is suitable for all kinds of hot pot.