The pickled ginger
By VicentaLakin
For spring, it's a food festival. Why can't we even have three meals a year and four? Although I do not understand this practice, my mother-in-law cannot avoid it. For more than a decade, like a day, it's three or five pickles. Pick up the ghost ginger and come to your stomach when you're ready to eat big fish. There are a lot of people who don't eat hot at home. They don't have hot peppers. They taste better。
Recipe Recommendations
- Ginger guiziensis 2500 grams
- soy sauce 1000 grams
- high-alcohol liquor 20 grams
- white sugar 1 tablespoon
- chicken essence 2 grams
- salt 100 grams
- peanut oil 20 grams
- pepper 5 grams
- garlic 1 handful
- chili a dispensable
- salty and fresh
- pickled
- several hours
- simple
Steps for The pickled ginger
1
Fresh Ginger。
2
Wash first。
3
And then clean it up one by one。
4
Dry water, no drops。
5
Slice, a millimeter thick is the best。
6
In a container without a drop of water。
7
Feed salt, pickle for a few hours。
8
Dry water。
9
Scrambled, boiled。
10
Put the chicken on。
11
Put on sugar。
12
When it cools down, it pours into the dried ginger。
13
Smash even。
14
Wash the dried garlic。
15
Change the knife. Put it in the ginger
16
Hot pan cold oil。
17
Get the peppers。
18
It's so hot that the peppers blow up。
19
Pour it in the ginger。
20
Smash even。
21
倒入白酒，Smash even。
22
Keep it in the shade。
23
The finished product. It's like a pickle for one night. It's gonna taste better in a few days。