Creaming ginger
By VicentaLakin
The sudden compression delayed the opening of the accelerator. What's it smell like after 20 days of containment? It's curious. Time is a wonderful thing, sometimes long and sometimes hasty. Everything in time cannot escape the magic of time, or grow old or fermented. Time, change everything. What's the smell after 20 days of pickle? Could it be some kind of oblivion? The moment of disclosure, the moment of despair. How can it be the sour and sweet smell of memory? There's no vinegar in the sauce. It's just a frontal pepper, soak a little bit of varnish. Just, prefer old yogurt。
Recipe Recommendations
- Jerusalem artichokes 500 grams
- sweet sauce 250 grams
- salt 150 grams
- sugar 40 grams
- liquor 50 grams
- soy sauce 75 grams
- pepper 5 grams
- octagonal 5 grams
Steps for Creaming ginger
1
Ginger clean
2
It's in the air
3
A little dehydrated on the surface
4
Prepare the sauce
5
Put the peppers, the horns, in the pot, and put water on the fire
6
It's been boiling for minutes
7
Put the ginger on the altar and add sweet noodles
8
Add salt
9
In the sugar
10
Join the smoke
11
In the white wine
12
Finally, the cooled peppers pour into the altar
13
Let the ginger be completely flooded with sauce
14
Cover it. Seal it for 20 days
15
Discover
16
Take out the ginger
17
Slice and eatCreaming ginger Make Tips
Burdock must be air-dried to remove moisture before pickling; otherwise, it is prone to spoilage and rotting, and the texture will not be crisp after pickling. The water boiled with star anise and Sichuan peppercorns must be completely cooled before use. The sauce must completely cover the burdock.