(250g are about 8 ounces)

i already made a garlic ginger paste (125g ginger, 125 garlic, some oil, some salt, puree it with a mixer) and froze it. first dish i used it was super nice, the second one had too much garlic, maybe i should have taken a bit more ginger, or i just used too much of the paste.

what do i look for? maybe something to make it durable, but recipes to consume it are also welcome, preferable vegetarian. otherwise i’m open for all ideas :-)

thanks a lot!

    • 7EP6vuI@feddit.orgOP
      2·
      15 hours ago

      so i peel them, chop them into smaller pices, and freez them? it’s really that easy?

      and afterwards you put them into the water when cooking rice? who much do you use for that? do you also eat the ginger, or is it removed after cooking?

      • MelonYellow@lemmy.caEnglish
        3·
        13 hours ago

        I finely chop ginger and scallions, saute in a bit of oil for about 1 min. Turn off the heat, add a little salt to taste, sesame oil. Keep it as a sauce for eating with chicken or rice, eggs, whatever.