Ginger
By VicentaLakin
Helianthustuberosus, also known as ginger, is a multi-year grassland plant. From North America, from the seventeenth century into Europe and then into China. In autumn, flowers are blooming, with small yellow dishes in the form of chrysanthemums, which are normally produced with tubers, which are rich in sugars, such as starch and chrysanthemum, which can be eaten, cooked or porridged, pickled, tanned, or made of starch and alcohol raw materials. Work feed can also be added to the roof. The intoxication of the tuber or leaf has the effect of dehumidizing the water, cooling the blood, promoting the stomach and incentivizing it. Cultivation in the vicinity of the house is both aesthetic。
Recipe Recommendations
- Jerusalem artichokes appropriate amount
- millet pepper appropriate amount
- green pepper appropriate amount
- garlic cloves appropriate amount
- Jiang appropriate amount
- soy sauce appropriate amount
- old vinegar appropriate amount
- salt appropriate amount
- white sugar appropriate amount
- MSG appropriate amount
- salty and fresh
- mix
- ten minutes
- simple
Steps for Ginger
1
Clean up the dry water, slice the thick。
2
Add chili, garlic, ginger。
3
All the spices are evenly mixed, the membranes are covered, and the longer the pickle, the better the time, depending on its taste。