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The practice of sweet and sour ginger in Fujian

Put the shredded ginger into the basin and stir the prepared rock sugar, white sugar, balsamic vinegar and white vinegar into the basin. Refrigerate for 12 hours, then pour the water from the ginger bowl into the pot over medium heat until thick, turn off the fire when the soup bubbles, and pour into the ginger when the temperature of the soup is lower.

Put white vinegar and rock sugar in the pot to boil and cool, peel and drain the ginger, sprinkle salt and marinate the water, put it into the container, pour the sweet and sour juice, seal it, and put it in the refrigerator for 24 hours, so that the sweet and sour ginger is ready. The specific measures are as follows: the materials that need to be prepared in advance include: 900g ginger and the right amount of salt.

Ingredients: 300 grams of ginger, 80 grams of sugar, 70 grams of vinegar. Excipients: 1 gram of salt. Step: the color is lighter than the old ginger and looks very tender. Wash the ginger, cut into thin slices with a knife, sprinkle some salt and mix well to marinate the juice. Pour the right amount of water into the pot and bring to the boil, put in the pickled ginger slices and cook.

The correct steps for sweet and sour crispy ginger are as follows: step 1, wash the tender ginger and dry it. Step 2, prepare a glass bottle to wash and scald with boiling water and disinfect to dry the water. Step 3, cut the dried ginger into thin slices and prepare white vinegar and rock sugar.

Pour in the white vinegar and stir well, the sweet and sour water will be adjusted, and it doesn't matter that some of the rock sugar hasn't melted. Prepare a clean jar, sterilize it with hot water and dry it in the sun. An hour later, turn over and bask in the sun for another hour.

Ingredients: ginger (1kg), pig hands (right amount), egg (right amount) seasoning: Brown sugar (right amount), sweet vinegar (right amount) kitchen utensils: ginger in tile pot should be washed, peeled and cool-dried. After that, Jiang should be slapped flat, which is for better taste. Pour the sweet vinegar, brown sugar, pig hands, pig feet and eggs into the tile pot.

The correct way to soak tender ginger in vinegar

1. The practice of soaking tender ginger in vinegar is as follows: first, prepare 200 grams of fresh ginger, 300 grams of white vinegar, a little salt, the right amount of rock sugar, find a glass bottle that can be sealed, wash the ginger prepared in advance, remove moisture, cut into thin slices and set aside.

Step 2: peel off the red thing, otherwise the ginger will rot easily. Wash the soil clean and get rid of the red branches and leaves one by one.

3. Prepare ginger, salt, fine sugar and white vinegar. Rinse and peel the tender ginger and dry it. Cut into thin slices, add 2 tablespoons of fine salt and mix well for 3 hours. Then lay it flat and put it on the balcony to dry.

4. Materials: 2 jin of fresh tender ginger, half bottle of rice vinegar or aged vinegar, 1 sealed can. Wash ginger to dry water; slice, do not cut too thick, too thick late soaking is not easy to taste, do not peel, cut evenly as far as possible.

The practice of soaking ginger in sweet and sour sauce

1. Wash the tender ginger and dry it. Prepare a glass bottle to wash and scald it with boiling water and disinfect it to dry. Slice the dried ginger and prepare white vinegar and rock sugar. Put the sliced ginger on a clean plate and marinate for 1 hour to remove moisture. Pour the white vinegar into a clean bowl and add rock sugar.

2. the first step is to peel the ginger and wash the slices, as shown in the following picture. Sprinkle with salt for 2 hours. After 2 hours, take out and dry the ginger slices for 1 hour. Put rock candy and boiled water in the bowl and let the rock sugar melt. Pour in the white vinegar and stir well.

3. The pickling method of sweet and sour ginger is as follows: the surface of the bought ginger can be cleaned without shaving, and the effect of ginger skin is stronger. I still can't help scraping off the ginger skin.

4. Prepare materials: ginger, vinegar, show, sugar step: peel off the red thing, otherwise the ginger will rot easily soon. Wash the soil clean and get rid of the red branches and leaves one by one.

5. the practice of soaking tender ginger in vinegar is as follows: first, prepare 200 grams of fresh ginger, 300 grams of white vinegar, a little salt and the right amount of rock sugar, find a glass bottle that can be sealed, wash the ginger prepared in advance, remove moisture, and cut into thin slices.

6. The proportion of sweet and sour ginger ingredients? There are no fixed rules, such as sweet and sour garlic, which is often soaked in my family, which often changes in proportion, because I can't remember every time. I am looking for a recipe on the Internet, which is basically OK.

What is the correct way to soak ginger in vinegar?

The practice of soaking ginger in vinegar: clean the ginger, scald the glass bottle with boiling water and dry it, then put the sliced ginger into the bottle to prepare the old vinegar, or pour the vinegar into the bottle with aged vinegar, cover it and put it in the shade for a week. Cooking techniques for breakfast are recommended, three or four pieces at a time.

The pickling method of sweet and sour ginger is as follows: the surface of the bought ginger can be cleaned without shaving, and the effect of ginger skin is stronger. I still can't help scraping off the ginger skin.

Wash the tender ginger and dry it. Prepare a glass bottle to wash and scald it with boiling water and disinfect it to dry. Slice the dried ginger and prepare white vinegar and rock sugar. Put the sliced ginger on a clean plate and marinate for 1 hour to remove moisture. Pour the white vinegar into a clean bowl and add rock sugar.

Step 1: 900 grams of fresh ginger, 2 jin of white rice vinegar and 100 grams of sugar. Step 2, break the fresh ginger and wash it clean. Step 3, dry. Step 4, sliced and canned, and the jar should be free of water and oil. Step 5, add two tablespoons of sugar. Step 6, pour in white vinegar. Step 7, soak ginger in vinegar and eat it in 2-3 days.