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Could you tell me how to make red ginger in Japanese food?

1. Peel the ginger, wash it and marinate it with salt overnight 2 the next day, remove the salt solution and put the dried ginger in a sealed bottle. Put in plum vinegar, remember to shake it up and down, soak each noodle, put 4 soaked ginger in the sun for half a day a week, put new plum vinegar in the new bottle, put the perilla leaves pickled with plum vinegar on it, and put them in a cold place.

2. The list of materials required for making shredded red ginger is quite short. You will need fresh ginger, white vinegar, sugar, salt and some water. Shredded red ginger needs to be made with fresh ginger, and thin-skinned ginger is recommended because it is less difficult to peel. Try to choose medium-sized ginger with moderate gluten. It is relatively easy to start making shredded red ginger.

3. The method of shredded red ginger: peel the ginger, wash it and marinate it with salt overnight. The next day, go to the salt solution and bask in the sun for a day. Put the dried ginger in a sealed bottle and put in plum vinegar. Remember to shake it up and down and soak each noodle for a week. Put the soaked ginger in the sun for half a day, put the new plum vinegar in the new bottle, put the perilla leaves pickled with plum vinegar on it, and put them in a cold dark place. Done.

4. First of all, you need to prepare fresh red ginger, also known as tender ginger or young ginger. This kind of ginger has a thin skin, compact meat and relatively less spicy, so it is very suitable for making red ginger. Wash the red ginger and cut it into thin slices or shreds, which will help the subsequent pickling process. The next step is to marinate. In a clean container, mix white vinegar, sugar and salt in a certain proportion to make marinade.

5. Drink: cut up red ginger and add it to hot water to make red ginger tea to drink. This drink not only has the effect of beauty and beauty, but also helps digestion and promotes metabolism. In short, Japanese red ginger is a very practical ingredient, which can be used in a variety of dishes according to individual tastes and preferences. Whether as decoration, seasoning or main ingredient, red ginger can add color and flavor to dishes, making it more attractive.

6. Red ginger is a kind of pickled ginger pickled with plum juice. It is a kind of seasoning used in Japanese cuisine. It tastes sweet and sour and has the effect of promoting appetite. After the root of the ginger is salted, marinate it with plum juice (the pickled juice left after pickling salted plum) for a few more days, remove and shred. Many of the red ginger sold are pickled with red food dyes and seasonings of plum juice.

How to make shredded Japanese red ginger

1. The list of materials required for making shredded red ginger is quite short. You will need fresh ginger, white vinegar, sugar, salt and some water. Shredded red ginger needs to be made with fresh ginger, and thin-skinned ginger is recommended because it is less difficult to peel. Try to choose medium-sized ginger with moderate gluten. It is relatively easy to start making shredded red ginger.

2. The method of shredded red ginger: peel the ginger, wash it and marinate it with salt overnight. The next day, go to the salt solution and bask in the sun for a day. Put the dried ginger in a sealed bottle and put in plum vinegar. Remember to shake it up and down and soak each noodle for a week. Put the soaked ginger in the sun for half a day, put the new plum vinegar in the new bottle, put the perilla leaves pickled with plum vinegar on it, and put them in a cold dark place. Done.

3, the practice of shredded red ginger: 1, peel the ginger, wash it and marinate it with salt overnight. The next day, go to the salt solution and bask in the sun for a day. 3. Put the dried ginger in a sealed bottle and put in plum vinegar. Remember to shake it up and down and soak each noodle for a week. 4, put the soaked ginger in the sun for half a day, put the new plum vinegar in the new bottle, put the perilla leaves pickled with plum vinegar on it, and put them in a cold dark place. Done.

Is red ginger the kind of ginger usually used for cooking?

The processing method of red ginger slices: wash the ginger, peel it, cut it into slices and rinse for 5-7 days, then rinse for 7-10 days. Remove the ginger slices, dry the surface water and cook the sugar.

Red ginger and ginger are different in nature. According to the query-related public information, ordinary ginger is yellow and spicy, while Little Red Ginger is red, which can be distinguished with the naked eye.

There is an untreated ginger called Yunnan red ginger. This kind of ginger is red. There is also a kind of pickled ginger, and its finished product is also red ginger. Yunnan red ginger: the surface of ginger is pink, the interior is light yellow, after drying, it is slightly pink, the smell is unique, there is a cool taste, spicy taste is light, as a seasoning is better, generally make soup ginger with ordinary large ginger will be more delicious.

Red ginger: red ginger is a variety of ginger with bright colors. Its skin is crimson and its meat is red inside. Red ginger has a spicy taste and strong aroma, so it is suitable for cooking and making ginger tea. Red ginger is rich in antioxidants, which have many health benefits. Black ginger: black ginger is a very rare variety of ginger, its skin is dark purple or black, the internal meat is also black.

The practice of red ginger

1. The practice of Hunan specialty red ginger: wash and peel the fresh red ginger and cut it into thin slices or shreds. Prepare some salt and white vinegar, put the red ginger in a bowl, add the right amount of salt and white vinegar, stir and marinate for about 10 minutes. Put the pickled red ginger into the pot, add the right amount of water, boil, turn to low heat and cook for about 10 minutes, until the red ginger is soft.

2. Ginger 200g rice vinegar 100ml sugar 50g salt 1 tablespoon step: peel ginger, cut into thin slices, marinate with salt for 30 minutes. Put the rice vinegar and sugar in a pot, heat them over medium heat, melt the sugar completely and turn off the heat. Squeeze the pickled ginger dry, put it into the sugar and vinegar solution and stir well.

3. Wash and peel the fresh red ginger and cut it into thin slices. Put the chopped red ginger in a bowl, add the right amount of salt and sugar, mix well and refrigerate for 1-2 hours. Remove the refrigerated red ginger and dry the excess water. Put the dried red ginger into a clean bottle, pour in the right amount of rice vinegar, cover, and store in a cool, dry place. Wait for red ginger to be pickled for 1-2 days before eating.

The practice of Hunan Red Ginger

1. The practice of Hunan specialty red ginger: wash and peel the fresh red ginger and cut it into thin slices or shreds. Prepare some salt and white vinegar, put the red ginger in a bowl, add the right amount of salt and white vinegar, stir and marinate for about 10 minutes. Put the pickled red ginger into the pot, add the right amount of water, boil, turn to low heat and cook for about 10 minutes, until the red ginger is soft.

Step: wash and peel the fresh red ginger and cut it into thin slices. Put the chopped red ginger in a bowl, add the right amount of salt and sugar, mix well and refrigerate for 1-2 hours. Remove the refrigerated red ginger and dry the excess water. Put the dried red ginger into a clean bottle, pour in the right amount of rice vinegar, cover, and store in a cool, dry place. Wait for red ginger to be pickled for 1-2 days before eating.

3. Steps: rinse the ginger, peel it, cut it into slices and rinse for 5 to 7 days, then rinse for 7 to 10 days. Fish out the sliced ginger. The sugar is boiled and steamed after drying the surface water. Cool when the ginger slices are yellow and bright. Then put it into the jar according to the procedure of one layer of ginger slices and one layer of sugar, and add 5 to 8 kilograms of salt for every 100 kilograms of ginger slices.

4. Peel the ginger, wash it with salt and marinate it overnight. The next day, remove the salt solution and put the ginger in a sealed bottle. Put in plum vinegar, remember to shake it up and down, soak each noodle, put 4 soaked ginger in the sun for half a day a week, put new plum vinegar in the new bottle, put the perilla leaves pickled with plum vinegar on it, and put them in a cold place.

Ginger "ginger has been handed down in this way." Chaling ginger tasting method crisp fried turmeric chicken 4 chicken legs, 1 onion, 3 pieces of garlic shredded onion, garlic sliced and set aside. Mix the chicken legs with light soy sauce, marinate with turmeric powder for about 15 minutes, add minced onion, garlic, salt and sugar, marinate for about 3 hours. Put the pickled chicken nuggets in a 180 ℃ oil pan and deep-fry for about 8 minutes until cooked.

6. Lao ginger has a yellowish appearance, and its skin is rougher than tender ginger, and it has lines and spicy taste. Red ginger buds are light red, the skin is light yellow, the meat color is yellow, the spicy taste is light, and there is a cool taste. Turmeric is golden in color and has a spicy taste. The smell changes from light to strong, and its appearance is similar to that of ginger, but the color is better than that of turmeric. Red ginger is mainly distributed in the tropics.