Ginger
By VicentaLakin
I've only spent a few days on it because of the ginger. I'm suggesting ginger. It's fine, because it's a color that you like, and the Japanese cooks it with sour ginger for an appetizer, plus cherry powder。
Recipe Recommendations
- Jiang 250g
- white sugar appropriate amount
- vinegar appropriate amount
- red rice flour appropriate amount
- salt appropriate amount
- sweet and sour
- pickled
- several days
- ordinary
Steps for Ginger
1
Preparation materials
2
Skin up
3
Cut it down with a cleaver
4
One night with salt
5
Two days with salt water
6
Clean up the ginger chips and squeeze the water
7
You can turn off the fire with a little red powder
8
Add a proper amount of vinegar
9
Add appropriate sugar
10
When it gets cold, you can eat in oilless, waterless containers for a few daysGinger Make Tips
1. Use young ginger; it isn't that spicy and doesn't take as much time. 2. Red yeast rice powder can be omitted. 3. Adjust the amount of sugar and vinegar to your taste, and remember that the container must be free of water and oil (展开)