Creaming ginger
By VicentaLakin
It's easy and good. It's delicious。
Recipe Recommendations
- Jerusalem artichokes 500G
- salt 2g
- Pi County bean paste 40g
- sugar 10g
Steps for Creaming ginger
1
Ginger cleans, drys the surface moisture。
2
cut into a circle of about 3 mm thick and add 2g salt to be evenly mixed。
3
Puts excess water in the leak screen. One bump in the middle。
4
Add 40 grams of soy sauce and 10 grams of sugar
5
3-5 minutes with your hands。
6
Load in a sealed bottle and save it in the fridge. The next day is the best。