Ginger
By VicentaLakin
Since ancient times, our country has had the expression “ginger for all diseases”, “honey for radish and sauna for the winter”, which is only an indispensable dish and spice for our cooking. It has also had a strong therapeutic effect, which has the effect of enzyme detoxification, stomach aching and sweating. Ginger, like a jade finger, is not as strong as an old ginger. He can cook or make sauce. My favorite is making it with a little sugar juice. It's a very appetizing greasy greasy dish, when it's hot, cooking a pot of porridge, a plate of sugar and vinegar ginger, chewing a few, sour and sweet, and having an appetizer, and that's why there's the saying, "It's not good to eat ginger."。
Recipe Recommendations
- Zai Jiang 500 grams
- Little red pepper appropriate amount
- Universal seasoning vinegar appropriate amount
- sweet and sour
- pickled
- ten minutes
- ordinary
Steps for Ginger
1
Main source: Chon-Ken 500-gram formulations: little red pepper sauce: all-powerful vinegar
2
Cleaning up the skin
3
Slice the ginger in thin or thin
4
(a) Take a clean sealed container and place the ginger chips (ginger) and red peppers in the container, pouring them into the palatable vinegar, without a ginger chip, and covering them
5
It's a 24-hour freezer。Ginger Make Tips
1. The young ginger is very tender and not particularly spicy, making it perfect for this method;
2. There must be absolutely no water in the container to avoid rotting during pickling;
3. This versatile seasoning vinegar has a balanced sweet and sour taste that is excellent; it is the finishing touch of this side dish.