(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!
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.