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Ginger root for weight loss: reviews. Video
Ginger root has a smooth, delicate beige skin and tough, juicy, pale yellow flesh. Both fresh and dried, powdered root are used as a seasoning. Fresh, juicy ginger has a pungent sweet taste and pleasant aroma and goes well with both main and dessert dishes. The dried root is spicier than fresh ginger.
Ginger root for weight loss: reviews
How to choose and prepare fresh ginger root for use
Choose large, fleshy roots with smooth, delicate skin. The skin is harder at those roots that have been stored for a long time and have partially lost their aroma and spice, their flesh has become drier and more fibrous. Avoid soft, wrinkled roots, especially those covered with spots or mildew. The fresh root will have a sharp peppery aroma with a light citrus flavor.
Don’t be afraid to take a larger root than you need. Ginger can be frozen for up to six months
To add the ginger to the dish, cut off the size as indicated in the recipe. Use a sharp knife to scrape off the rind. Cut the ginger into slices if you need to put it in the broth, also cut the ginger if you want to drink tea or infusion with the root. Chop the root into match-sized pieces to add to your main course. Grate it on a fine grater if you want to make a ginger sauce.
The neutral starchy taste of potatoes goes well with the rich spicy palette of ginger. A soup made with these two ingredients makes a great meal on cold winter days. You will need: – 2 tablespoons of unsalted butter; – 2 onion heads, cut into thin half rings; – a piece of peeled ginger root 3 centimeters long; – 2 large peeled potatoes of starchy varieties; – 1,5 liters of chicken broth; – 150 ml of cream 20 % fat; – 1 tablespoon of soy sauce; – a pinch of brown cane sugar; – freshly squeezed ½ lime juice.
Ginger loses its aroma from prolonged heat treatment. Add it to dishes as close to the end of cooking as possible.
In a large saucepan, melt the butter and sauté the onions in it until translucent. Cut the potatoes and ginger into strips, add them to the onions and brown lightly. Pour in hot broth, cook soup for about 30 minutes, until potatoes soften. Purée the soup with a hand blender, pour in the cream and soy sauce, add the lime juice, stir and serve.
Ginger goes well with meat. Try a turkey curry with ginger as an ingredient. Take: – 1 tablespoon of olive oil; – 25 grams of unsalted butter; – 1 head of chopped onions; – 4 chopped garlic cloves; – 3 centimeters long piece of ginger root; – 1 chopped chili, peeled; – 1 a teaspoon of ground cumin; – 1 tablespoon of ground turmeric; – 1 teaspoon of garam masala spice mixture; – 1 teaspoon of ground coriander seeds; – 2 peeled large potatoes; – 300 grams of peeled pumpkin, cut into cubes; – 600 ml of chicken broth; – 500 grams of chopped roasted turkey meat; – 125 ml of yogurt; – 1 tablespoon of lemon juice;
– 1 tablespoon of chopped coriander greens.
Heat the butter and vegetable oil in a wide saucepan, fry the onion until transparent, grate the ginger and add it along with the rest of the seasonings and fry over medium heat until you feel a pleasant, distinct aroma of spices. Add the diced potatoes and pumpkin, lightly sauté and pour in the broth, bring to a boil, reduce heat, and cook until vegetables are tender. Add yogurt, lemon juice, turkey and simmer for 5-7 minutes, sprinkle with coriander and serve.