लहसुन-अदरक का पेस्ट न केवल आपके भोजन के स्वाद को बेहतर करता है बल्कि रोग से लड़ने की शक्ति भी बढ़ाता है

Garlic-ginger paste not only enhances the taste of your food but also increases disease fighting power

Whether you are busy in the morning or busy making dinner in the afternoon after coming home, it makes your kitchen work, from cutting vegetables to making garlic-ginger paste, easy. Using garlic and ginger in vegetables not only improves the taste of your food, but their compounds also help in boosting immunity during changing seasons. However, the problem arises when peeling garlic takes a lot of time or the garlic-ginger paste you make at home starts smelling strange after a few days. If you want to make and preserve aromatic garlic ginger paste at home to enhance the taste of your dishes, you can follow the kitchen tips of Master Chef Pankaj Bhadoria. He shared a video on Instagram showing how to do it right.

60% garlic 40% ginger 1 tablespoon oil 1 tablespoon white vinegar Half a teaspoon of salt To make ginger garlic paste, first prepare a paste by mixing 60% garlic, 40% ginger, 1 tablespoon oil, 1 tablespoon white vinegar and half a teaspoon of salt in a blender. At this time, keep in mind that do not use water while preparing the paste. Apart from this, the mixer should work in pulse mode. - Now you can put the prepared garlic-ginger paste in a closed glass container and keep it in the fridge. The special thing about this paste is that it can be used for several weeks. Vinegar-ginger - Garlic paste interferes with the activity of enzymes, so garlic-ginger paste does not spoil quickly and its taste does not change. Garlic enhances the taste of ginger.