Sweet and sour ginger
Hehe... It's a long story. I've been making sweet and sour juice for 2 years. It's an old juice! I used to make sweet and sour ginger first. Later, after eating the ginger, I added vinegar and sugar, then pickled sweet and sour garlic moss, then sweet and sour garlic, and now it is sweet and sour ginger! Are you faint?!
Recipe Recommendations
- salt appropriate amount
- white sugar appropriate amount
- sweet and sour
- pickled
- several days
- simple
Steps for Sweet and sour ginger
1
Wash the ginger, drain it and dry it for half a day.
2
Cut into large pieces for later use.
3
In a clean container, put the chopped ginger, add 2 tablespoons of salt and marinate for 15 minutes.
4
Pour out the water.
5
Add another 3 tablespoons of white sugar and continue to marinate for about 15 minutes, drain the water and pour away for later use.
6
Put the old sweet and sour juice into the soup pot and bring to a boil over high heat for 2 rolls. (I added 2 more spoonfuls of white sugar. I have enough vinegar!)
7
Put the marinated ginger into a bottle.
8
Pour in the cooled old sweet and sour juice and soak.
9
Cover and place in the refrigerator.Sweet and sour ginger Make Tips
1. Every time the old sweet and sour sauce is marinated with new vegetables, it must be boiled in a soup pot for 2 and let cool. It won't get bad and it won't grow white hair. The soup pot cannot be made of iron! 2. Marinate the ginger with salt and then with sugar. After soaking, it will not be too sour, otherwise the ginger will be so sour that it will be difficult to taste. 3. When eating, be sure to use clean oil-free and water-free chopsticks! After eating ginger, you can continue to make other vegetables! 4. You can also use white vinegar, which has a nice color; but the flavor of mature vinegar is better. 5. If there is no old sweet and sour juice, the ratio of vinegar to sugar is listed as 2:1, and then boiled.