The 12 best uses of a garlic press ever
In China, Sichuan is one of the most widely eaten cuisines (via China Highlights). At the base of many Sichuan dishes is a version of the Holy Trinity. Garlic, ginger and green onions. Like the venerable tradition of bell peppers, onions, and celery used in New Orleans cooking or the French mirapoix of onions, celery, and carrots, this ginger-garlic paste with scallions is the first step in creating the tangy flavors behind dishes like Kung Pao Chicken, dan dan noodles, or Simple recipes for stir fry.
In India, according to The Indian Express, many cooks keep a jar of ginger-garlic paste on hand for ease of use. Simply store the paste in the refrigerator for a week or two in an airtight container, or use a small ice cube tray to make individual portions of the paste and store them in the freezer for up to six months. It is used as a base for everything from biryani to curries.