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Pickled ginger method

First, peel the tender ginger, take it, wash it, and cut it into slices. Then mix well with four taels of salt and marinate for a day, with a jin of white vinegar and a jin of sugar in a pot to boil into a paste, put on a plate to cool. The next day, desalted the pickled ginger slices and put the ginger slices in a container. Then put the boiled white vinegar sugar into. Later, put the pickled fresh ginger in the refrigerator and soak it for three days.

Materials: ginger (ginger) 500g, salt 50g; rock sugar 100g, brown sugar 100g, white vinegar, aged vinegar.

Wash the ginger with clean water, dry the surface water, and peel the dried ginger. The shaved ginger is pickled in salt for one night. Dry the surface water of the salted ginger, put the ginger in a bottle, put a layer of ginger, add a layer of sugar and vinegar, and add more sugar on top of the ginger.

An example of the pickling method of ginger is as follows: wash the ginger first and dry it cold (be sure not to leave unboiled water, it will produce flowers). Boil a large bowl of boiling water, cool, then pour into a clean jar, put down star anise, pepper, salt, stir well, if you eat spicy, you can put some raw chili in it. Put the dried ginger down, cover the lid of the altar, don't leak, eat it in a few days, and soak it next time. It tastes better.

The correct method of pickling ginger

1. Prepare ingredients: 5 jin of fresh ginger, a little salt, a little rock sugar, 2 bottles of vinegar, a little rose vinegar. Wash and dry the ginger and scrape it into slices with a scraper. Add salt to marinate, grasp and knead, marinate out moisture. Drain the water, squeeze it dry, put it in a clay pot and put on the rock candy. Soak in 9 degrees rice vinegar and marinate without shredded ginger. Seal the jar and marinate for two days.

2. Ingredients: ginger 500g, rice vinegar 100g, soy sauce 100g, raw material 5g, pepper 5g, rock sugar 20g, salt 20g. First break the ginger and then rinse it with water. Then put the ginger in a cool place to dry, so that the ginger will not grow fungi during the curing process. Then cut the ginger into slices and put it into a jar scalded with boiling water. Boil water in the pot and pour in pepper, ingredients, rock sugar, salt and sliced ginger.

3. Ingredients: ginger 500 grams, rice vinegar 100 milliliters, soy sauce 100 milliliters, star anise 5 grams, pepper 5 grams, rock sugar 20 grams, salt 20 grams. Break the ginger and rinse thoroughly with clean water. Dry the washed ginger in a cool and ventilated place to avoid mildew during curing. Cut the dried ginger into thin slices and put it into a jar that has been sterilized with boiling water.

4. The first step is to wash the ginger skin and dry it. Dry and add salt and marinate for 6 hours. After 6 hours, add the prepared liquor, pepper, vinegar, taste delicious, sugar, red pepper and mix well. Then add sliced garlic. Mix well, put it in a bottle, seal and marinate for 8 days. Wait patiently for 8 days before eating, so the fresh and tender ginger will be pickled.

5. After the tender ginger is cut into thin slices, the tender ginger can be dried for 8 hours to remove some moisture, or you can put in an appropriate amount of salt, stir well, and then leave it for about 6 hours to marinate and remove water. Cut ginger knife and chopping board must be clean, do not mix with cutting meat and vegetables, can first carry out disinfection, otherwise it is easy to mildew. Pickled ginger. When pickling, put the dried ginger in a basin, add a little salt and spread evenly, marinating for about 4 hours.

How long does the pickled ginger last?

Wash the ginger with clean water, dry the surface water, and peel the dried ginger. The shaved ginger is pickled in salt for one night. Dry the surface water of the salted ginger, put the ginger in a bottle, put a layer of ginger, add a layer of sugar and vinegar, and add more sugar on top of the ginger.

Prepare ginger. Peel the ginger and rinse with water. Cut the ginger into slices, put the slices into a bowl, sprinkle with salt and mix well with your hands. Marinate for 30 minutes. Squeeze out water by hand and set aside. Boil the soy sauce, sugar, pepper and spices together in the pot. Pour into the basin to cool. Put the pickled ginger into the bottle. Pour in the cooked sauce, which should be foamed with sliced ginger.

Step 1: wash the tender ginger and trim the edges and corners with a knife; step 2: slice the washed ginger; step 3: add salt and marinate until the water softens and drain the brine (1-2 hours); step 4: add the right amount of sugar (more or less according to personal preference); step 5: add white vinegar (also according to personal preference) Step 6: put it in a proper bottle, such as a freezer, and you can eat it in 2-3 hours.

There are many different pickling methods for ginger, and the easiest way is to marinate directly with edible salt. The ratio of ginger to salt should be 10: 2, and the ginger should be peeled off before pickling.

You need to prepare 100 kilograms of ginger peeled and 16 kilograms of salt; first wash the ginger and cool it, do not leave unboiled water, otherwise it will produce flowers; boil a large bowl of boiling water, cool, pour into a clean jar, put down star anise, pepper, salt, stir well, if you eat spicy, put in some raw chili by yourself; finally, put the dried ginger in, cover the jar, do not leak air Pickled to a few days can be eaten, the remaining materials, can be soaked next time, the taste is more fresh.

The main ingredients are five kilograms of fresh ginger, 150 grams of salt, three kilograms of soy sauce, and a small amount of rock sugar. Wash the prepared fresh ginger with running water, then remove the skin with a knife, rinse the ginger with clean water, and then control it to dry.

How to pickle wild alpinia officinalis

1. Wild alpinia officinalis is washed and dried with a lot of clean water. Cut the dried wild alpinia ginger into slices with a kitchen knife, then add the right amount of salt and stir evenly. Rub with your hands and leave for 10 to 20 minutes. Pour out the water from the plate, take out the sliced ginger, add it to the jar, and then add the right amount of pepper, garlic, white vinegar and saccharin to season.

2. Method 1 when pickling wild ginger, it is necessary to prepare 1 kilogram of wild ginger, 10 grams of ginger, one piece of garlic, one green pepper and one red pepper, as well as soy sauce. Light soy sauce, appropriate amount of edible oil, fragrant leaves, spices and pepper should be properly prepared, the strange wild sauce should be dried in the sun, put it away a day later, wash it with clean water, and then dry the appearance.

3. People can choose to buy big fleshy ginger or other ginger. After buying it, wash it with plenty of clean water and dry it. Cut the dried ginger into slices with a kitchen knife, then stir well with the right amount of salt. Rub it with your hands and let it stand for 10 to 20 minutes. Pour out the water from the plate, take out the sliced ginger, add it to the jar, and then add the right amount of pepper, garlic, white vinegar saccharin to seasoning.

4. Wash and peel the ginger and cut it into thin slices. Peel the garlic and cut it into thin slices. Prepare the ingredients such as pepper and star anise. Soak the ginger in water, soak the sediment off the surface for a while, then use a brush to clean the surface little by little, and break apart where there are mistakes to prevent the sediment from being hidden inside. After washing all, remove and drain the water, place it on the pan and place it in a cool place to dry the surface.

5. How to cook wild alpinia officinalis? Ingredients: chicken, alpinia ginger head, ginger seasoning: salt, peanut oil, starch, pepper [detailed practice] rinse the chicken pieces, then drain the water and put it on a plate. Now to marinate, add a little salt, a little flower oil, the right amount of starch, stir the chicken well, marinate for about 30 minutes. Slice the ginger, and the alpinia ginger head is also sliced. The alpinia ginger head is also called Nanjiang.