Beat the Cold! Dried Ginger for Ginger Powder

By using an oven, you can make this easily without steaming or sun-drying for days. It's more economical than buying powder.The origin of this recipeI saw a TV program about making ginger powder, where they steamed thinly sliced ginger and sun-dried it for days, which was quite labor-intensive. I got tired of that process and wondered if I could use the oven instead. After experimenting with different temperatures, I found it was easy to make.

This cold ginger chicken dish is often part of the standard menu at Chinese restaurants. For some reason, I really wanted to eat this today, so I used the leftover chicken breasts that I had and tried making it.Be careful not to heat the vegetable oil too much so as not to cause a fire.Adjust the microwaving time accordingly.Topping the chicken with the condiment sauce and then letting it chill in the refrigerator makes the chicken moist and even more delicious. Recipe by Guutara recipe kenkyujo

I always want to eat a lot of ginger when I feel a cold coming on. I tried making this with various ingredients and found that I like it best with chives, bean sprouts, and pork.- Cut up lots of ginger as finely as you can! It's worth the effort!- The bean sprouts will release a lot of liquid, so I made the amount of broth quite small. When you want to make this in a large pot for a lot of people, you should be able to just increase the amount of everything. Recipe by murach

Wonderful tea to have in the evening, after a spicy meal or in the morning to kick start the metabolism.

During the cold season, I hope to improve circulation and boost metabolism. I recently gained a little weight, so I'm thinking of boosting my metabolism to help with dieting.

I love Japanese pickled ginger! Such a great palate cleanser especially when eating greasy food. Decided to make some at home and used dark brown sugar instead of the usual white sugar.

Stay warm and delicious with the thickness and ginger!05/09/17☆Thank you☆ Inducted into the Hall of Fame with 1,000 people!The origin of this recipeI wanted to eat warm udon, so I simmered it, made it into a thick sauce, and added ginger on top.

Since it's the season for fresh ginger, so I made a small jar of pickled ginger this year.You can also use store-bought plum vinegar. If you make your own umeboshi, you can also use the leftover plum vinegar to make shibazuke (Kyoto-style pickles). Since fresh ginger often has dirt on the joints connecting the roots, be sure to carefully wash them. Recipe by Suika

Great soup is great for rainy cold day⛆ (like on my region here) or any cold weather or even when u catch a cold😷🤒..warming..shooting..fulling 🤗

When I buy a bag of ginger, I always let some of it get moldy or go bad, which is a waste. So whenever I buy a whole bag, I like to cut it all up and freeze it.You can save some time and effort when you're cooking. It seems that some people chop it up finely and freeze it, but in our house we use julienned ginger the most.If you freeze julienned ginger, if you leave it out for a bit at room temperature, you can chop it up easily even if it's still a bit frozen. Recipe by mielle

Fresh ginger sometimes in one bundle. For me who only cook during weekend or public holday, I use only a bit of ginger. How? I remember my mom ever gave me small chops dry ginger ready for cook or drinks when I came to Singapore. So I tried to produce the same now. Here are the tips

This warming dish will help you improve colds and bolster the immune system.Leave everything up to this amazing earthenware pot!Ginger and green onion make this recipe so delicious!It's so simple that I don't have hints. The bean sprouts and Chinese cabbage are optional, you can also use cabbage, carrots, mushrooms, etc. Anything in your fridge is fine.Just make sure you don't forget the ginger and green onion! For 2 servings. Recipe by Rokarisa

This is how to make your ginger tea / broth tolerable to drink 😉 for your cough, cold, or sore throat. It's effective and a proven soothing remedy.Drink while hot, but not boiling. Lol.Let the broth linger in your throat, like slightly gargling. You'll feel the ginger's heat soothing your sore throat when you do this. It certainly helps, good for your overall health too.

I personally like this recipe without the cinnamon because I think it overpowers the ginger too much but most people enjoy the cinnamon.

My mom always makes a cup of these when my stomach cramps get horrible. It soothes the pain a lot and warms the stomach too when I have gastric ⊙▽⊙

I occasionally buy direct-from-the-producer jam. I went to buy some the other day, and they were out of stock, so I asked the lady who makes it for the recipe. From there I adapted it through a lot of trial and error.You can use this in all kinds of recipes, so it's very handy to have on hand.You can use it in sweet recipes too, like my recipe "Warming Ginger Caramel " -.Boost your immune system and increase your circulation in a delicious way, so that you can stay healthy and avoid getting sick. Recipe by Ittomama

I thought of this when I saw sugar being candied on a pan.There is a restaurant that serves delicious ginger pork near my grandmother's house.Their meat is thick and full-flavored.So I use thick meat when I cook it with ginger.Oil is definitely necessary under sugar. Just a bit is fine. Take care not to overcook after adding the soy sauce. Once both sides are cooked, don't flip over too many times. Recipe by Mihomiho mama recipes

This wisdom was passed down to me from my beloved grandmother who was born in the Meiji Era.A great-grandmother to my precious daughter, she was an energetic woman who lived until 101.This turns out beautifully when grated!Let sit to defrost a bit before slicing.Since the core might still be frozen, use a sharp knife, but be careful not to hurt yourself!When using them whole, just plop them into the pan as is. Recipe by Ha-tannookkasan

As this is the season for fresh ginger, I made this to stay warm.When drying, please dry in a well-ventilated area away from direct sunlight, or dry with an electric fan.The sugar will become very sticky, so for cleaning your pot, boil some water while using a spatula to scrap it away. That's easiest. Recipe by Sorara82

I wanted to eat a different kind of lotus root dish, so I created this.This is a variation on the "Gingered Turnips"that everybody likes.Make this dish with lots of love. Recipe by Omamesan

Everyone in our family loves this ginger pork.Dusting the pork with flour helps the sauce coat the meat really well, and makes this dish delicious. Recipe by Juri- mama

This is the tea I drank when I was pregnant and nursing.My throat was really sore, and I had ginger and honey on hand so I threw this together. It'll also warm you up. Recipe by Ryo---ko

I uploaded this recipe because I wanted to develop more recipes based on this combination.As long as you can clean the ginger well, you don't have to peel the skin. Recipe by Puke mama

I love red pickled ginger, but I worry about the food coloring and additives in the store-bought type. It's also a shame to toss out the plum vinegar from making umeboshi. Simplifying the salting and drying process, I was able to produce a delicious red pickled ginger.There's nothing much to it. All of the amounts are approximate.Just a light sprinkle of salt and enough plum vinegar to cover the ginger.As a rule of thumb, the amount of salt should be 4% the amount of ginger, so you can approximate with the proportion of 100 g ginger to 4 g salt. Recipe by Nanako

I've been making this for some time, but after seeing toshiebaba's COOKPAD diary entry (Japanese) about using black tea + ginger to combat viruses, I decided to post this recipe. It's really easy, and you can use it in the wintertime to rev up your metabolism.The honey layes and the ginger juice layers tend to separate, so mix it up before using. After a lot of juice has come out of the ginger, the liquid won't crystalize even if you put the preserved ginger in the refrigerator, and it keeps quite well I think. In the summertime, if you are worried about spoilage, take the ginger out and bring the liquid to a boil before storing. Recipe by Soraten mama

I had a craving for something warming and slightly sweet.There's nothing to it. Drink it up while it's hot. Recipe by Setsumika

Inspired from a recipe in a manga called Delicious Days of Martha. I mix it with warm water, cold water, even soda. Delicious and warm!

While using aluminum foil for this same method is handy, the foil gets mixed into the ginger or other grated condiments, so I use parchment paper instead.This method takes advantage of the sturdiness and strong water-resistant coating of the parchment paper, which prevents the ginger from sticking!This is a super convenient trick for when you only need a small amount of garlic, ginger or wasabi! This method is not suitable for grating large quantities of condiments at the same time, so change the parchment paper after each use. Also, the trick is to grate in one fixed direction to prevent the paper from tearing. Recipe by Heartful Kitchen Rei

I love pickles almost as much as hotdogs.

Spice cake made with fresh ginger! If you like ginger, this will be a tasty cake to try!