| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Chinese | Vegtime1 | 1 | Servings | |
INGREDIENTS
INSTRUCTIONS
Powdered: The mainstay of baking, ground ginger is a rich, warm spice Its aroma and flavor are fragile, so buy in small quantities if possible. Preserved: A delicious spicy-sweet Condiment made from fresh ginger that's mellowed in a sugar syrup. Chinese preserves are often flavored with licorice and a touch of salt. Pickled: A familiar accompaniment to sushi, it's made from fresh ginger that's marinated until tender and pink In a rice vinegar solution and then sliced paper thin along the grain. Tea: You can make this soothing tonic by steeping fresh ginger in hot water, or you can buy a Chinese tea that's already mixed with dried fresh gingerroot. Dried: You can buy dried gingerroot in Indian or Chinese markets to keep on hand to grind as the need arises. The dried form provides a surprisingly true ginger taste. Crystallized: One of the worlds oldest candies, crystallized ginger is made by slow-cooking fresh ginger in sugar water, then rolling it in granulated sugar. Also called candied ginger, it has a gentle, warming bite. Converted by MC_Buster. Recipe by: Vegetarian Times Magazine, September 1998, page 112 Converted by MM_Buster v2.0l.
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