Purple Soccer
By VicentaLakin
It's good to eat ginger in winter and ginger in summer, with a chrysanthemum, not only red, but also a special fragrance of purple sour, which is unique in its flavor, and then put in the fridge, and take it out for a few tablets of sour sweet ice ice, with a bit of bitterness and a little more spicy, and with a very refreshing appetite. In my son's words, it's all sweet and bitter。
Recipe Recommendations
- tender ginger appropriate amount
- perilla appropriate amount
- rock sugar appropriate amount
- white vinegar appropriate amount
- sweet and sour
- pickled
- several days
- simple
Steps for Purple Soccer
1
Ginger wash, dry water。
2
Cut it down as thin as possible. A little salt for about half an hour。
3
Twisted, clean, no poles。
4
A proper amount of glucose and white vinegar will be boiled with a little water and the amount of white vinegar will not be known to be less then added。
5
Cooked sour juice is pretty red, and the more sour is red。
6
Picked ginger squeezing out the extra water and adding purple soy sauce. In oilless and waterless containers, seals are available for consumption for about two days and best in the morning。