Sugar vinegar
By VicentaLakin
When I was a kid, I didn't like ginger, even if it was a steamed fish. But when you grow up, because you're so wet, you have to eat as much ginger as you can, and you're in love with Kang for a long time. Ginger is really a good thing, especially when it's better to eat in the summer, to have a good stomach, to promote appetite, to prevent heat, to cool, to lift. If you don't like ginger spicy, you can actually choose ginger in the summer, soak it with sugar and rice vinegar and make it sour and sweet. But remember that ginger is good, but eat before noon, because folk say, “Ginger in the morning is better than broth, and ginger in the evening is like cream”。
Recipe Recommendations
- zijiang 250g
- rice vinegar 200g
- white sugar 200g
- salt 3g
- sweet and sour
- pickled
- ten minutes
- simple
Steps for Sugar vinegar
1
Pick out the gingers which are more sprouts, remove the red skin, wash it, and dry it。
2
Sliced into thin pieces, as thin as possible。
3
Add salt。
4
Quiet, two hours or so, to release the moisture。
5
Open up the ginger, dry up。
6
Put dry ginger in the bottle。
7
Add sugar。
8
Join the vinegar。
9
Pickle for the night。Sugar vinegar Make Tips
Mix white sugar and rice vinegar at a ratio of about 1:1. The prepared sweet and sour sauce should be enough to cover the young ginger. The finished ginger in vinegar can be stored in the refrigerator for a year without any issues.