Homemade sushi ginger
By VicentaLakin
I like sushi, and I like sushi, and I love sushi, the ginger, powder, and it's comforting, and it's nice to be home, either sushi or dinner. Sometimes I'll get some of these ginger chips, and the powder's color is good. So every time I make a big bottle, I eat it all up. It's homemade, without any other additions, and it's reassuring to eat. Let's do it, too。
Recipe Recommendations
- tender ginger 200 grams
- white vinegar 200 grams
- water 100 grams
- sugar 20 grams
- salt appropriate amount
- Roselle 3 flowers
- hot and sour
- pickled
- ten minutes
- simple
Steps for Homemade sushi ginger
1
Ginger, it's got to be a ginger, it's too hot and it's a lot of ginger. Ginger's taste is good。
2
Clean up the skin
3
cut in thin pieces and spread the salt evenly. the thinner, the better, usually not more than a millimeter。
4
It'll be salted with soup
5
Put the juice down so we can lower the spicy initially
6
Put it in the open water again, so it's hot
7
Get some dry surface moisture。
8
Water and sugar in the pot and 2 grams of salt. Put the roses in, then the little fire will boil。
9
The choice of vinegar is more important, so it tastes good. I chose two types of vinegar, each using 100 grams
10
Cooked roses cut water out of the fire and put white vinegar in。
11
Seal bottles clean and disinfect. Put the ginger in the seal. Sugar and rose juice pour in。
12
Seal the pickles for one day. A few more days of salt will taste worse. The roses can be picked out or not. It's safe for a month or two。
13
Picked up ginger chips, the color of the powder looks good。Homemade sushi ginger Make Tips
It's important to use white vinegar to make the color of the ginger. And white vinegar has to choose a good quality, because the quality of white vinegar directly determines the taste of ginger。