【非加熱】これどうやって作ったの？と必ず聞かれるジンジャエール(生姜シロップ)の作り方

【非加熱】これどうやって作ったの？と必ず聞かれるジンジャエール(生姜シロップ)の作り方

Sugar-free ginger ale This time, I will introduce how to make sugar-free homemade ginger ale.The videos of red perilla juice and medicinal plum cola that I posted previously were very popular, and I received a request to know the recipe for ginger ale. So I will introduce you to the recipe that I make every year at home. channel provides seasonal dishes that are good for your body and useful information for your daily life.If you are interested, please hit the good button and subscribe to the channel.Let ‘s start making it . First, sterilize the container by boiling.Put the jar in the pot and boil it for 5 minutes.After 5 minutes , boil it for 5 minutes, then turn the jar upside down and wait until it cools down.The sterilization is now complete.Ginger Prepare 200g of ginger, which is the main ingredient in ale.This time, I will use new ginger with soft skin, but you can use regular ginger.You will use all of the ginger, including the skin, so be sure to wash it thoroughly so that there is no dirt left behind. Scrape off any spots with a spoon.Ginger contains a lot of nutrients in its skin, so it is ideal to eat it with the skin on.After washing, wipe off the moisture with kitchen paper.Next , remove the ginger from the fibers. Cut the ginger in this direction as it has fibers in it.The thinner you cut the ginger, the faster the extract will come out.If you use a slicer, you can quickly get it to a uniform thickness. It is convenient because it can be cut. By slicing it evenly and thinly, it is easy to arrange the ginger after the extract is released. Prepare the honey after cutting it. Once the jar has cooled down, add the ingredients. Add the ginger that you just sliced. Once added, pour in the honey and add the ingredients alternately.This time, I will use honey as this recipe does not use sugar, but you can also use millet sugar or beet sugar.When making with sugar, add ginger and sugar alternately. Please finish with the honey. Gently mix everything together. Since it is sliced ​​thinly, it will soften quickly. All you have to do is leave it as is. After 5 minutes, after 5 minutes, so much extract will come out. When the extract comes out, mix thoroughly again. Once you have mixed it well, submerge it with a spoon so that the ginger does not come to the surface. Soaking the ginger thoroughly in the extract will prevent it from getting moldy. Until the extract is completely released. Let it sit for a day.The next day will come.The ginger will be softer, and plenty of extract will come out.The refreshing scent of ginger looks delicious.Dilute the ginger syrup to your desired strength and enjoy. Since it is made without heating, you can enjoy it without changing the nutritional value of the honey.The pickled ginger is also slightly sweet and delicious.Gingerol, a pungent ingredient that is abundant in raw ginger, improves blood circulation and promotes sweating. Therefore, it is recommended to prevent swelling in the summer and at this time of year when the body tends to get overheated.In the winter, when mixed with hot water, it can also be expected to have a warming effect on the body, so you can enjoy it regardless of the season.Ginger You can feel it directly, it’s refreshing and delicious. It makes your body crunchy. The shelf life is about 3 months, but the flavor may deteriorate, so please enjoy it while it’s fresh. You can leave the ginger in it or store it separately. Either is fine. If the syrup is reduced and the ginger comes out, it may get moldy, so take it out and use it for cooking. Ginger is delicious even if you eat it as is, but it’s better to eat ginger as is. You can enjoy it deliciously by adding it to boiled fish or mixing it with salads.Next, I will introduce two modified recipes, but it will be delicious if you cook it with ginger, which has been soaked in syrup for about a week to give it a strong sweetness.Ginger TsukudaniNext is pickled ginger. Use the finished ginger to make ginger tsukudani. Take out the ginger and squeeze out the juice. Squeeze it tightly until no syrup comes out. When you’ve finished squeezing it, chop it finely. Roughly chop it to retain its texture. But it’s fine, and if you chop it finely, it becomes easy to use in various dishes such as mixed rice.After chopping it, put it in a frying pan.2 teaspoons of sake.The ginger has already absorbed enough sweetness, so don’t add any sweetness.Set the heat to medium. Stir-fry over heat. Once the liquid has evaporated, taste it. It was a little thin, so add some soy sauce. Once the liquid has evaporated, add the roasted sesame seeds. Mix well and it’s done . It will last for about 2 weeks if you store it in the refrigerator.It will last about 2 months if you freeze it, so if you make a lot, it is convenient to store it in the freezer.It is finished.Put it on plenty of freshly cooked rice.When you heat the ginger, it becomes gingerol. A part of the ginger turns into a component called gingerol, which increases the body warming effect. Even if you get cold inside the air conditioner, the power of ginger will warm your body from the inside. The sweet and salty seasoning makes the rice moist. The crunchy texture of the ginger is irresistible.It would be nice if you could arrange the ginger after soaking in the ginger syrup.You can mix it with rice and make rice balls.You can also mix it with shikinpira, or surprisingly with pasta. They go well together. Pickling Ginger in Sweet and Vinegar If you want to make a simple arrangement without using heat, we recommend pickling ginger in sweet and sour vinegar. Squeeze the ginger thoroughly so that no syrup remains. The ginger is sliced ​​thinly, so you can squeeze out a lot of juice. Return this syrup to the bottle. After that, just add vinegar and salt. Ginger is already sweet, so you don’t need to add sweetness. Mix well and it’s done. By adding vinegar, you can also expect a blood thinning effect. It’s perfect for a simple sweet and sour pickled chopstick rest, but it can also be used in a variety of dishes, such as toppings on hiyashi chuka or tofu.Please give it a try.When Shikuroe’s home How did you like the ginger ale that improves your body’s circulation? This syrup can be used not only for drinks but also for cooking, so please try using it in various recipes. Thank you for watching till the end [Ginger syrup] 200g ginger 200g honey

今回は自家製ジンジャーエール(生姜シロップ)の作り方をご紹介しました！
砂糖不使用、切って漬けるだけでとても簡単です♪
是非行ってみてくださいね😊

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【生姜シロップ】
　生姜　200ｇ
　蜂蜜　200ｇ
保存期間：冷蔵保存で3か月

【生姜の佃煮】
　漬けた生姜　200ｇ分
　醤油　大さじ1と1/3　　
　酒　　小さじ2
　いりごま　大さじ1
保存期間：冷蔵保存で2週間
　　　　　冷凍保存で3か月

【生姜甘酢漬け】
　漬た生姜　200ｇ分
　お酢　大さじ3　　
　塩　　小さじ1/3
保存期間：冷蔵保存で2～3か月

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▼今回の動画の流れ▼
00:00​　オープニング
01:06　作り方
04:58　完成
07:13　アレンジ1
10:47　アレンジ2
12:30　ポイ活アプリについて
16:30​　おわりに
16:52​　分量

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