Pickle and ginger

GINGER, THE MOST COMMON WAY TO EAT IS PICKLED. THERE'S A PICKLED GINGER CALLED "FU GINGER." I DON'T KNOW HOW TO WRITE IT, BUT PEOPLE SAY IT. IT'S DEEP, IT'S SOUR, IT'S SWEET. MAYBE A LITTLE MORE SWEET? IT IS SOLD ON THE MARKET, BUT ONLY BY A WOMAN-IN-LAW WHO LOOKS LIKE A FLOWER AND LOOKS LIKE SHE'S SEEN IN THE EARLY YEARS. I DON'T KNOW IF THAT OLD LADY'S GONNA SHOW UP OR WHAT TO DO. I'VE SEARCHED FOUR TIMES TO FIND OUT IF IT'S THE SMELL OF EARLY LIFE. WAITING'S NOT LONG, 10 DAYS. IT DOESN'T SOUND LONG, BUT IT FEELS LIKE A CENTURY AWAY. IT HAS BEEN AN EXTRA DAY SINCE THE TIME OF THE SEAL, BECAUSE IT IS NOT EMPTY. SLICE, SMELLY, PERFUMED OIL. THE ASSESSMENT IS THAT THIS TASTES GOOD. BUT SAY IT YOURSELF. THE TASTE OF BIG STUFF IS A LITTLE TOO HIGH, AND A LITTLE LESS THAN TWO. CAN'T USE THE OIL, LIKE THE SPICY, BUT CAN ALSO WATER SOME RED SAUCE. BUT BETTER NOT。

Recipe Recommendations

Jerusalem artichokes 500 grams
white sugar 200 grams
vinegar 300 grams
soy sauce 100 grams
pepper a little
octagonal a little
cinnamon a little
sesame oil a little
MSG a little

sweet and sour
pickled
several days
simple

Steps for Pickle and ginger

Ginger clean

Two to three days in a net screen. Take off some moisture

Materials: 500 grams of ginger, 200 grams of sugar, 300 grams of vinegar, 100 grams of sauce, a little bit of pepper, a little bit of eight cents, a little bit of cinnamon, a little bit of perfume, a little bit of taste

Put sugar, vinegar, soy sauce in the pot

Join the peppers, eight horns, cinnamon

Burning on the fire, turning the fire, so that the scent of the spice is fully melted

Turn off the engine

Put the ginger in the pot

It pours into cooled perfume

And press down the ginger that floats

Make the ginger fully immersed in soup juice

It's sealed for about 10 days

Discover

Pull out the ginger

Slice

Add a little fragrance and fragrance