Usually, the seasoning used for stir-frying is usually old ginger, which is spicy and has a lot of dregs. Zi ginger is tender ginger with ginger buds. It has white meat, red buds, and is crisp and without dregs. It is very suitable for cooking or marinating.
Today, I made a cold dish with Zinger. It is sour, spicy and appetizing, crisp and delicious
Hot and sour ginger
Recipe Recommendations
- white sugar 3 tablespoons
- rice vinegar 3 tablespoons
- salt 1/3 tablespoon
- hot and sour
- pickled
- ten minutes
- simple
Steps for Hot and sour ginger
1
Wash the ginger and skin, drain the water for later use.
2
Wash the ginger, cut it into thin slices with the skin, place it in a large bowl, add some salt, mix well, and marinate for a few minutes. Force out the marinated ginger slices and place them in another bowl (squeeze out part of the ginger juice so it won't be too spicy when eating).
3
Pour some white vinegar and white sugar into a bowl, mix well the ginger slices, marinate for about a day and serve
4
The marinated ginger slices are very refreshing, with a hint of sweetness in the sour and spicy taste. After eating the ginger slices, don't throw out the pink sour ginger juice in the bowl. It tastes great when used to stir-fry ducks.Hot and sour ginger Make Tips
When selecting young ginger, choose those that look fresh and juicy, with thin skin and tender flesh, and have pink shoots; also, the body should not be too fat; most importantly, when broken, the cross-section should be free of fibers.