A list of the contents of this article:

How is salt ginger made?

1. Salted ginger. Fresh ginger was washed and peeled, dried and salted. The ratio of ginger salt to ginger salt was 10 ∶ 3. The jar used for pickling should be washed and dried, pour ginger and salt into the tank layer by layer, then pour the tank once a day, and then seal the tank for preservation after 30 days. The finished product is characterized by bright yellow and transparent color, crisp and tender texture, moderate salty and spicy taste and refreshing fragrance.

2. Wash the ginger and dry it and slice it with a cooked anvil board. Cut ginger into thin slices and sprinkle with salt. Mix the ginger and squeeze the water for 30 minutes, then put it into a ceramic container to boil the vinegar, add water and sugar, dissolve and taste, if the taste is right after sweet and sour.

3. To prepare thick fresh ginger, it is best to prepare it a month before the Winter Solstice to wash it and dry the surface, then cut it into thicker flakes, and prepare a clean ceramic altar or large clean glass bottle. Prepare the right amount of salt.

How to make pickled ginger slices delicious? the usual home practice of pickled ginger slices

Wash ginger, dry slices, put into glass bottle soy sauce add pepper, rock sugar, big material boil to cool and pour into the bottle, without ginger cover pickled for three days, you can eat tips put some rock candy, taste more crisp.

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.

Practice: wash the fresh tender ginger with running water, remove the skin with a knife, then wash the tender ginger with clean water and drain. (note: the whole operation should be oil-free) it will dry after about one night, and the purpose of draining is to keep the raw water from sticking to the ginger.

Wash the tender ginger, remove the epidermis and cut into thin slices. Prepare a clean container and put the sliced ginger into the container. Add salt and vinegar, stir well and marinate for 2 hours.

Ginger must choose tender, fresh, wash it to dry, do not have moisture. The chopping block and utensils should be washed, shredded or sliced during operation. Stir the shredded ginger and perilla well. Add the above ingredients and marinate for ten minutes. Put it in a bottle and put it in the refrigerator.

Can I eat salt ginger?

Then you can eat, simple, can not finish eating can be put in a sealed jar, because there is salt and no water can be kept for a long time.

Put the dried ginger into the pot and put a layer of ginger with salt (salt can fill the gap) until the ginger is done. the top layer of salt should cover the ginger completely. Cover the jar with a lid. It will be ready for use in about ten days. The longer the ginger is pickled, the better.

Ginger taste, gas lukewarm, light smell, non-toxic, there is no shortage of four seasons, stir-fried soup with salt can be, is also an indispensable seasoning in the meal. Ancient medical books introduce: Jiang Yi spleen appetizer, stop vomiting, warm meridians to relieve cold, relieve headache, fever, recuperate chronic cold, cholera abdominal pain, vomiting and diarrhea, and so on.

The most warm and lovely Miss nurse comes ~ Auntie visits and treats herself with some delicious food. In fact, salt and ginger is fine. But kissing should be careful not to put spicy seasoning, oh, if you eat and drink too much spicy food at this time, it will easily cause menstrual blood to run unsmoothly, thus causing aunt pain.

How to make your own pickled ginger delicious?

1. Wash the tender white ginger, shave it, and soak it in water for 4 hours. Then drain the water, sprinkle with salt, mix well, and add salt according to your taste. Some people like it light, others like it salty. Please click to enter the picture description to dry in the sun for four or five hours, and the ginger will turn over every other hour.

2. Take a clean container, put in sliced ginger, pour in rice vinegar, without ginger slices, add a small amount of delicious ginger, and eat it after three days.

Wash the fresh ginger and soak it in water for about 30 minutes, then peel off the skin and cut it into thin slices. Blanch the sliced ginger in boiling water, boil for about 1 minute, then remove and drain. Pour the sugar and vinegar into the pot, heat over low heat and stir until the sugar dissolves.

4. Remove the tender ginger, remove the hard part, wash and drain. Put the tender ginger from method 1 into a conditioning bowl, add the salt in the material, marinate for about 5 hours, then knead out the bitter water with your hands, and drain. Soak method 2 in cold boiling water for about 3 hours, then pour out the water and drain.

5. first prepare the material tender ginger 800g refined salt 5g white granulated sugar 20g rice vinegar 150ml balsamic vinegar 30ml light soy sauce 30ml tender ginger wash with clean water, then dry the water and set aside 2 handfuls of washed tender ginger, cut into medium slices of ginger 3 put the tender ginger in a container and want to keep it for a longer time.

Why is the fresh fresh ginger delicious?

1. How to salted fresh fresh ginger delicious pickled soy sauce sweet tender ginger. Materials: ginger, salt, light soy sauce, laojiao, white sugar.

2. Wash and dry tender ginger 2 prepare a glass bottle, scald with boiling water, disinfect and dry water 3 cut thin slices of dried ginger, prepare white vinegar and rock sugar 4 cut ginger slices on a clean plate, add a little salt and marinate for 1 hour, kill water 5 white vinegar and pour 6 handfuls of rock sugar white vinegar into a clean basin.

3. Choose plump and fresh ginger: when choosing tender ginger, be sure to choose full, fresh ginger, so that the pickled ginger has more moisture and tastes better. To judge the freshness of ginger, you can observe the leaves of ginger. If it is green, it means it is relatively fresh. If the ginger is rotten, don't buy it.

4. Wash the tender ginger and repair it with a knife first. Cut tender ginger into pieces and set aside. Add salt, soak until the effluent softens and drain the salt water. Add the right amount of sugar (personal preference). Put the tender ginger in a sealed container, then add the right amount of white vinegar and keep it sealed.

5. Remove the tender ginger, remove the hard part, wash and drain. Put the tender ginger from method 1 into a conditioning bowl, add the salt in the material, marinate for about 5 hours, then knead out the bitter water with your hands, and drain. Soak method 2 in cold boiling water for about 3 hours, then pour out the water and drain.

How to pickle ginger tastes better

1. Wash the tender ginger, remove the epidermis and cut into thin slices. Prepare a clean container and put the sliced ginger into the container. Add salt and vinegar, stir well and marinate for 2 hours. Put the ginger slices in another clean container, add the right amount of sugar, light soy sauce, balsamic vinegar and pepper powder, stir well, cover, put in the refrigerator and marinate for 2 days.

2. Ginger should buy bigger ginger. The bigger ginger will not be too old, and the pickled ginger will taste very tender. Choose the ginger, wash the skin, dry it, cut it into a shape of the right size, remember to dry, if there is water, it will blossom.

3. Wash the fresh ginger with running water, remove the skin with a knife, then wash the ginger with clean water and drain. (note: the whole operation should be oil-free) it will dry after about one night, and the purpose of draining is to keep the raw water from sticking to the ginger.