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

This is a popular dish in my house.※ Boil quickly or smaller okra.※ If you cool it quickly using a fan, the colour will be preserved. ※ If you don't rub salt on the okra, add salt to the boiling water. ※ If you are in a hurry, run cold water over the okra until cooled, and pat dry. Recipe by Yuuyuu0221

MY VERSIONMY FAVOURITE WAY TO ENJOY OKRALOVING IT.

First time using mustard powder. Pickled Okra it's a Southern thing! The brine will be shared with another recipe.

I wanted to make something that could be made quickly as soon as I get home and uses a marinade that can be left to sit and uses seasonal okra.You can brine the okra if you want (I don't). Recipe by Setsubunhijiki

I use a lot of egg whites to make macarons or financiers, and thus our egg consumption is unbalanced.Since it's just the two of us, this method also helps to extend the shelf-life of my milk.Defrost naturally or under cold running water.When using this to make bread or sweets, measure it properly. Recipe by *ai*

This is a lot of prep work , but worth it especially if you have an abundance of these given to you. This recipe helps to keep the pepper as crisp for future uses. This also stops them from freezing/sticking together. When you transfer them from the parchment paper to the bags do so quickly. They defrost quickly when small pieces.

Since I only use a few at a time, I thought about how to store leftover shiso leaves.Since the leaves will be frozen, I thought shredded leaves may be easier to use, so this is how I usually store them.You can also wrap an individual leaf without shredding it with a piece of paper towel and freeze it! Recipe by Karinko

I wanted to avoid letting parsley go bad if I buy a bunch of it, or let the parsley I grow in my garden die. I've been freezing parsley like this for more than 10 years.The key is to dry the parsley very, very well.If there's any moisture left on it, you won't get fine and nicely colored parsley bits, it will form clumps in the bag.It's really convenient to store parsley this way, since you can avoid the step of chopping parsley with a knife before adding to your cooking. Recipe by mielle

I love this combo of fried okra, potatoes, and onions. It just feels like home to me. I do recommend cutting potatoes into smaller chunks than shown here, for more even cooking.

The idea for this recipe just came to me.All you need to do is to deep-fry the okra. It's delicious with soy sauce. Recipe by Yuuyuu0221

This is the style of okra that I make whenever I miss my mom and dad. It is they who taught me this simple, yet fragrant and mouth-watering delicious recipe. Okra is very good to keep your joints flexible.