Ginger
By VicentaLakin
The natural practice of eating ginger in the summer is ancient, and the green sprouts of the summer are on the market, with a slight spicy taste, directly as food rather than as a ingredient. Fresh ginger, clean drying, with bean sauce for pickles, fresh mouths, salty smell. It's a special taste of tide, and it's like cooking porridge in the summer when it's bad, and saving a weak appetite with soybean ginger. There's probably more bean acreage in the homes of the tides. It's a summer cuisine。
Recipe Recommendations
- zijiang 250g
- soybean paste 100g
- salt 3g
Steps for Ginger
1
Pick a lot of ginger。
2
Remove the red skin, wash it and dry it。
3
Cut into blocks。
4
Put it in the container。
5
Add salt。
6
Quiet, two hours or so, to release the moisture。
7
And then you'll dry up the ginger。
8
Put dry ginger in the bottle。
9
Add bean sauce and make it for 24 hours。