Vegetables (ginger, garlic)

"Garlic" or "ginger" as a culinary spice and seasoned. These are ingredients that are often used in flavoring vegetables, have you had or unusable or rest they dried up, bud I noticed it had gone out. I will raise some of the ways you do not want to waste the "garlic" and "ginger" here this time.

<How to save> Frozen
Firmly roughly how frozen ginger ginger to the processing of your choice such as "shredded" "minced" "grated", place the required amount on top of the rap either, so that air does not unintentionally entering Let's wrap. Order to reduce the step that you do this not only lengthen the retention period starts from the date of four weeks during cooking frozen "off (down)" that will be very useful. Also, you can leave the whole frozen ginger with skin, wrapped in plastic wrap to store, how to use Please note that because you can not just grated it this way.

Originally, garlic garlic is food that can be stored at room temperature, becomes small because only the bud and once they come out, it is recommended that you save the frozen so that you do not like this. Recommended as a method of freezing when you first it's a good idea to "slice" "minced" "grated." I will only amount necessary to wrap placed on top of the lap in the same manner as "ginger" Both methods to prevent air from entering. Please try to fully eat frozen storage period at 4 weeks. It is also useful for those tubes, frozen and stored without a preservative is not it is a big attraction.