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How to pickle delicious ginger pickles?

1. First, heat the soy sauce in an electric cooker and cook for ten minutes, then cool and set aside. Wash the fresh ginger, peel the soil with a knife and set aside. Sprinkle salt evenly over fresh ginger and marinate for an hour. Pour out the pickled water. No. Add fresh ginger to soy sauce and add pepper, pepper, garlic cloves and sugar.

2. Ginger cleans the mud and scrapes off the ginger skin with a knife. Cut the ginger into small pieces with a knife, put in a few spoonfuls of salt and marinate for a while. The pickled ginger will secrete a lot of water and pour out the water.

3. Choose tender ginger: choose fresh, full-fleshed, pest-free ginger, which tastes better and pickled vegetables taste better. Cleaning: put the tender ginger in clean water and wash it gently with a brush to remove soil and impurities from the surface. Then rinse with clean water and drain. Slice: cut the washed ginger into thin slices with a thickness of about 2-3 mm to ensure that the flavor of the seasoning can be fully absorbed when pickled.

4. If you want to do a lot of pickling in a large tank, do not wash the fresh ginger after it is not spicy, clean the soil with your hands as far as possible, then put it directly in the jar of pickled vegetables, add fresh water and pepper, then add salt, pickle, wash, shred, add sesame oil and a small amount of vinegar for seasoning.

5. Cold storage: pickled ginger pickles should be refrigerated and stored in the refrigerator to prolong their shelf life. Note: the selected ginger must be fresh and non-rotting, so as to ensure the quality and taste of pickles. During the pickling process, make sure that all utensils and containers are cleaned and disinfected to prevent the growth of bacteria. The proportion of marinade can be adjusted according to individual taste, some people like more salty, some people like more sour and sweet taste.

6. first of all, before we want to pickle ginger and pickles, we need to choose some better ginger, preferably some of last year's ginger. In this way, after making pickled vegetables, he can better stimulate the taste of ginger. After choosing the ginger, wash the ginger clean. Scrape the hairs and skins off the ginger with a knife. So that the marinade can be directly attracted into the ginger during the pickling process.

How to make tender ginger delicious, the way to eat tender ginger

Rinse and drain the tender ginger, slice it, add salt and mix well, marinate for 1 hour, then knead slightly, then marinate for another hour and rub off the excess water. Bring to a boil with water, add sugar and glutinous rice vinegar and bring to a boil until melted. After cooling, add the pickled ginger from method 1 and mix well. Finally, put it in a clean bottle and let sit for two weeks.

Shredded pork with ginger: ginger is tender ginger. Shred, mix with a little salt and marinate. After a while, it will come out of the water. Squeeze the water dry before stir-frying. One green and red pepper each, cut into shredded lean meat, preferably tenderloin. We didn't buy the tenderloin late last night. We bought peeled hind leg meat and removed the fat meat. There was not much lean meat left.

Tender ginger can be eaten in many ways, and different methods can be chosen according to individual tastes and preferences. Here are several common ways to eat tender ginger: fried sliced meat with tender ginger: both tender ginger and pork are very suitable for matching ingredients, and the fried dishes taste delicious. First cut the pork into thin slices and marinate it with light soy sauce, cooking wine and starch for a while. Then cut the tender ginger into thin slices and set aside.

How to cook vegetable ginger, how to eat it well, how to make it delicious?

Take care of the fresh ginger first. Remove the vegetable ginger like the coral tree one by one, remove the soil residue, wash it repeatedly, and put a lot of yellow and tender fat ginger babies in the basket to dry water. Prepare the materials. Brush a large wide-mouthed glass bottle and wipe it as a vessel, then heat a certain amount of light soy sauce and edible vinegar to bring to the boil until refrigerated. Sliced ginger, canned and pickled.

Choose fresh vegetable ginger with a clean, dirt-free appearance and bright colors. Peel the vegetable ginger, cut it into thin slices, shreds or blocks, and choose the appropriate cutting method according to the needs of the dishes. Rinse the cut vegetable ginger with water, remove excess impurities, and drain on a leaky net. To prepare pickled sauce, you can choose soy sauce, salt, sugar, vinegar and other seasonings according to your personal preference.

Peel a piece of fresh ginger and wash it clean. Cut the washed ginger into thin slices or filaments or Xiaoding with a kitchen knife. Put the chopped ginger into a bowl or plate, pour in the right amount of vinegar (vinegar exceeds ginger) and soak the ginger thoroughly for 5-10 minutes.

The specific methods are as follows: tender ginger is also delicious when fried. It is usually necessary to prepare three hundred grams of tender ginger and 150 grams of pork, as well as an appropriate amount of cooking oil and salt, as well as a small amount of dried plum vegetables and light soy sauce. After washing the ginger, cut it into shreds, wash the pork belly, separate the fat and thin, then cut it into shreds, put oil in the pan and fry the fat directly into the pan to fry the fat.

The pickling method of vegetable ginger'?

First of all, wash the bought tender ginger in water. And then scrape the skin clean. Put the tender ginger in a sieve and smooth it out to dry. While drying, prepare 2 clean bottles without oil and water, a bottle of thin salt light soy sauce, and 6 pieces of rock candy. Cut dried ginger into thin slices. Put the cut ginger in the bottle and put 3 pieces of rock candy. Then pour in light soy sauce.

You can choose to buy large ginger or other ginger and then use plenty of clean water to dry after purchase. two. Cut the dried meat and ginger into thin slices, cut them into thin slices with a kitchen knife, then stir well with salt. Rub with your hands for 10 to 20 minutes. Pour the water off the plate, take out the sliced ginger, add it to the jar, then add the right amount of chili garlic and white vinegar saccharin. 4 as shown.

The easiest and most direct way to marinate ginger is to wash the ginger, cut thin slices with a knife, marinate it with salt for a while, about 2 minutes, then wash it with clean water, put it in a container, sprinkle salt and vinegar in it, seal it. Add some sugar if you like it sweet. It will take more than an hour. It's very simple and quick to do this.

Practice: wash, peel, slice and dry the ginger (one day will be fine). Mix sugar and sliced ginger evenly and drain (there is not much juice left, but ginger juice can be drunk with boiling water or used for cooking). Put the ginger slices in a container (preferably in a large bottle), then add soy sauce to the bottle until the soy sauce drowns the ginger slices. Seal the mouth of the bottle and store it in the freezer.

Slice: cut the peeled ginger into thin slices, about 2-3 mm thick. Try to be consistent when slicing, so that the taste of the soaked ginger will be more uniform. Disinfection bottle: choose a glass bottle or ceramic jar of appropriate size, wash and disinfect it with boiling water and dry it. Prepare the bubble liquid: according to your taste, you can prepare some bubble liquid. Common foaming solutions are rice vinegar, sugar, salt and water.

There is another way to eat ginger, that is, pickled ginger. Many people like to eat pickled ginger, so let's take a look at how tender ginger is pickled and delicious. Dish name: pickled ginger ingredients: tender ginger (peeled) 190g ingredients: salt 10g, white granulated sugar 50g, white vinegar 15g cooking steps: wash the tender ginger and trim the edges and corners with a knife. Add salt to the washed ginger slices, marinate until the effluent softens and drain the salt water.