Pickle ginger
By VicentaLakin
As they say, "Ginger for the radish for the winter and the doctor's prescription" is a good thing. It's a necessary food for the people. Seeing Kang in the morning market today, I thought I'd pick up some pickles. Last year, there was no record of it。
Recipe Recommendations
- Zai Jiang appropriate amount
- salt appropriate amount
- rock sugar appropriate amount
- rice vinegar appropriate amount
- sweet and sour
- pickled
- several days
- simple
Steps for Pickle ginger
1
Get ready for pickled ginger。
2
Prepare two containers, one for cleaning Chon and one for pickling。
3
Clean Chon and scrape his skin with a knife。
4
Clean up clean Chon and probably put it in a clean container。
5
About two or three hours, it's already watered out. Kang gets softer, pours out the water。
6
Add a proper amount of salt, evenly caught。
7
Add cool water, wash the ginger several times, remove the salt。
8
Clean up the good ginger, cut into thin pieces。
9
Sliced ginger, put it in an oilless, clean container。
10
Take the pot and fire it, pour it into the vinegar。
11
A proper amount of glucose is put in, and the fire boils and cools。
12
I'm gonna pour cold sugar and vinegar into the container. Tighten the lid and put it in the fridge for two days。
13
Breakfast and a snack
14
Sweet mouth。