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The practice, sweet and sour soak tender ginger how to make delicious, sweet and sour soak tender ginger home practice

1. At most, the sauce can be covered with sliced ginger or flush in the refrigerator, or not in the refrigerator, but every time you take it out and eat it, you must use clean utensils without water.

Step 1: ginger should be cleaned with a soft brush at most, and some places cannot be washed back by hand. Then cut and clean the fracture. It is best to bask in the sun, which can kill bacteria and become moldy. If there is no sunshine, the air will have no moisture to the skin. Step 2: bask in the sun to dry the ginger skin.

3. Share the pickling method of tender ginger, which is tender, crisp, sour and sweet, easy to learn, and not bad for a year.

How do you marinate tender ginger?

Fresh ginger. Scrape off part of the old skin and peel off the ginger leaves. Wash and cut into thin slices. Sliced ginger. Sprinkle salt and mix well. Marinate in the refrigerator for one night and filter out the ginger. Mix balsamic vinegar and sugar evenly, taste it, then add some sugar if it is too sour, according to your own taste.

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.

Ingredient tender ginger salt white sugar 2 when choosing full and fresh 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, and the leaves of ginger can be observed. if it's green, it means it's fresh if ginger.

Cut ginger as thin as possible: when pickling tender ginger, remove the roots and leaves, wash it, and then cut it into thin slices. The thinner the slice is, the more crisp the pickled ginger is and the more delicious it will be; the knife and chopping board for cutting ginger must be clean and do not mix with those who cut meat and vegetables. The knife can be put on the fire for disinfection.

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.

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 can tender ginger be pickled to taste good?

1. Fresh tender ginger. Scrape off part of the old skin and peel off the ginger leaves. Wash and cut into thin slices. Sliced ginger. Sprinkle salt and mix well. Marinate in the refrigerator for one night and filter out the ginger. Mix balsamic vinegar and sugar evenly, taste it, then add some sugar if it is too sour, according to your own taste.

2. 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.

3. Wash and dry the tender ginger. Add the right amount of salt to the boiling water and cool the water when the salt is completely dissolved. Put the dried ginger into it in a pottery pot and pour in the salt water, which just doesn't pass the ginger. Seal the clay pot and marinate the tender ginger for a week.

4. Use tender ginger 2 jin ice sugar half jin vinegar half bottle step 1 wash step 2 scrape step 3 cool dry step 4 cut small pieces step 5 put salt step 6 put vinegar and rock sugar step 7 put it in the bottle and put it in the refrigerator for 4 days.

5. Ginger must be tender and fresh. Wash it and dry it without 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.

6. cut ginger as thin as possible: when pickling tender ginger, remove the roots and leaves, wash it, and then cut it into thin slices. The thinner the slice is, the more crisp the pickled ginger is and the more delicious it will be; the knife and chopping board for cutting ginger must be clean and should not be mixed with meat cutters. The knife can be put on the fire for disinfection.

The correct way to soak tender ginger in vinegar

1, the first step: ginger clean, at most with a soft brush cleaning, some places can not be washed back by hand. Then cut and clean the fracture. It is best to bask in the sun, which can kill bacteria and become moldy. If there is no sunshine, the air will have no moisture to the skin. Step 2: bask in the sun to dry the ginger skin.

2. Take out the tender ginger and put it on the board to prepare. 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. Remove the cooked ginger slices and put them in a bottle.

3. 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.

4. Soak tender ginger in vinegar. Wash the ginger (without peeling) and drain. Slice the ginger (thinner as possible). Put the sliced ginger in a basin, mix well with a little salt and let stand for about 20 minutes. Squeeze the sliced ginger out of the excess water.