New green ginger
By VicentaLakin
Ginger's cold, wet and warm stomachs are bought every June and July
Recipe Recommendations
- Xinfeng Nenjiang 5 pounds
- soy sauce appropriate amount
- salt appropriate amount
- rice vinegar appropriate amount
- oyster sauce appropriate amount
- sugar appropriate amount
- sesame oil appropriate amount
- mineral water appropriate amount
- salty and fresh
- pickled
- several days
- simple
Steps for New green ginger
1
Fresh, fresh ginger
2
Get rid of it. Clean it up
3
The red skins are clean and dry
4
Slice
5
A big spoon of salt
6
A large spoon of sugar, twirling for about half a day, sugar and salt together, and the pickles come out of them, and they eat them more easily
7
'Cause it's hotter now. I'm afraid it's bad
8
The bottle's boiled and dryed
9
The dry water from the pickled ginger
10
Here's the sauce I'm going to put on. I'm going to use soup, six spoons, a spoon of seafood sauce, half a spoon of beryllium oil, two spoons of rice vinegar, one spoon of sugar, a drop of perfume, and then no ginger in the spring
11
Ginger
12
Bottled. Ginger's almost in the water
13
Seal the lid
14
Refrigerator
15
In about three days, you'll be able to eat, and now you're a little bit spicy, and a few more days is better。