Ginger

By VicentaLakin

Ginger
CHON WITH RADISH FOR THE WINTER, WITHOUT THE PRESCRIPTION OF A DOCTOR'S PRESCRIPTION, MAKES GINGER WARM, COLD AND PAINKILLERS, MAKES IT COLD IN THE AIR-CONDITIONING ROOM IN THE SUMMER, MAKES IT COLD AND COLD, EATS GINGER WITH THE ACNE TO REMOVE THE COLD, HAS A FLURRY THROUGH CUCU, BETTER ACCELERANTS FOR DIGESTION, VINEGAR AND LIVE BLOOD, OFTEN ACNE NOT ONLY CONTRIBUTES TO THE YANG BUT ALSO HAS GOOD PREVENTIVE AND HEALTH EFFECTS ON THE THREE HEIGHTS AND OTHER CHRONIC DISEASES。

Recipe Recommendations

  • Zai Jiang 500 grams

Steps for Ginger

  • Make Ginger step 0
    1
    RAW MATERIAL: CHON, CUCU PRECIPITATING VINEGAR, GLUCOSE, POACHING, SALT
  • Make Ginger step 1
    2
    Slice the baby and slice it into thin
  • Make Ginger step 2
    3
    Put two spoons of salt in it
  • Make Ginger step 3
    4
    Water in the pot
  • Make Ginger step 4
    5
    Put in a dozen of these
  • Make Ginger step 5
    6
    JOIN THE CUCU AND MAKE THE VINEGAR
  • Make Ginger step 6
    7
    Put the pickled ginger dry water in the can. Internal
  • Make Ginger step 7
    8
    I'm gonna put the ice cream sauce in the seal. Internal
  • Make Ginger step 8
    9
    Seal it for a day. The longer it lasts, the more it tastes

    • Ginger Make Tips

    CJ: CUCU vinegar: Ice sugar = 2:1 and can also be adapted to its own tastes. The amount of vinegar is appropriate for the absence of ginger chips, and the vinegar is based on the choice of plain food, not only on the thick but also on the preservation of corruption

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