Ginger sauce
Votes: 3
Time: 10 min.
Complexity: easily
Complexity: easily
Ginger sauce - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tbsp finely grated ginger
- 2 tbsp finely chopped ginger
- 2 tbsp. l. finely chopped green onions
- 1/2 tsp coarse salt
- 1/4 tsp ground white pepper
- 3 tablespoons of vegetable oil
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Cooking the dish according to the recipe:
- In a bowl, combine all the ginger, green onions, 1/2 teaspoon coarse salt, and 1/4 teaspoon white pepper. Heat the vegetable oil in a frying pan until smoking; add to the ginger mixture and stir. If the sauce is too thick, thin it with a little water. Add salt to taste.
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