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How to make dried salt and ginger slices of perilla

1. [production steps] prepare all the materials, wash them and dry them. Put the salt in the perilla and grab and marinate. Cut the ginger into slices. Grab dry the astringent water from the pickled perilla and prepare the sliced ginger. Put the dried perilla and sliced ginger in a bowl and add sugar. Pour in the white rice vinegar until the vinegar immerses the surface of the material.

2. Prepare ingredients: perilla, ginger, salt, sugar and so on. Perilla chooses fresh tender leaves, while young ginger needs to choose fresh ginger that is full and free of diseases and insect pests. Processed ingredients: wash and dry the perilla leaves, peel the ginger and slice it. Put perilla leaves and sliced ginger in a clean container. Pickling process: salt and sugar are mixed in a certain proportion and sprinkled evenly on perilla leaves and sliced ginger, then pickled in a sealed container.

3. Production steps: wash fresh perilla leaves and dry them. Fresh ginger is peeled, cut into thin slices and dried. In a pot, boil the brown sugar and the right amount of water to make sugar water. Put the dried perilla leaves and raw ginger slices into sugar water, add the right amount of salt and rice vinegar, and cook until the leaves are soft.

4. Preparation materials: ginger 500g, perilla 200g, white sugar 100g, white rice vinegar 250ml, salt 2g production steps: prepare all materials, wash and dry. Put the salt in the perilla and marinate it. Cut the ginger into pieces. Grab dry the astringent water from the pickled perilla and prepare the sliced ginger. Put sliced ginger and perilla in a bowl and add sugar. Add vinegar until it soaks the surface of the material.

5. When loading on one side, you should also choose to sprinkle some salt, at the same time, the salt must be sprinkled evenly, and at the same time, a little wine, vinegar and brown sugar need to be added. After all, you can seal it with plastic sheeting. In this way, you can be isolated from the air, and then choose to store it in a cool and cold place. Generally speaking, you can eat it after a week.

How to cook fresh ginger?

Ginger syrup: sliced or shredded ginger, add the right amount of water to boil, and then add the right amount of brown sugar or honey to taste. Honey broiled ginger: cut the ginger into slices or shreds, fry it in a hot pan until slightly yellow, then add an appropriate amount of honey and stir well, finally sprinkle with some white sesame seeds.

Ginger and honey water: this is a very simple health drink. Just slice the fresh ginger and add hot water and honey. This drink can warm the body and help relieve the symptoms of colds. Fried beef with ginger: cut the beef into thin slices and marinate it with soy sauce, cooking wine, pepper and a small amount of starch. Refuel in a hot pot, add ginger slices and saute until fragrant, then quickly stir-fry the sliced beef, and finally add the right amount of oyster sauce and chopped onions to season.

Fried sliced pork 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. Heat the oil in the pan, stir-fry the pickled pork until discolored, add tender ginger and continue to stir-fry. Finally, add the right amount of salt and chicken essence to season.

Sweet and sour tender ginger: choose fresh tender ginger to wash and peel, cut into 1mm slices of ginger and put it in the jar. Take 1 part of sugar, 1 part of vinegar and 1 part of soy sauce, mix and boil the sugar and vinegar solution, then add 30% salt according to the total weight of the sugar and vinegar solution, and boil again. After cooling, pour the liquid into the ginger jar to completely submerge the ginger slices, cover the ginger noodles with bamboo mesh and press them with stones to avoid dehalogenation of ginger slices.

Tender ginger slices with sweet vinegar; ingredients: 150 grams of tender ginger, 100 grams of water, 100 grams of vinegar, 45 grams of sugar; add all the seasonings to the pot and boil until the sugar melts to form sweet vinegar juice. The tender ginger is washed and sliced and soaked in cold water for about 3 hours to remove the bitter taste. Then dry the ginger slices with gauze and soak in sweet vinegar for about 1 hour.

The practice of perilla ginger

1. Practice: peel and chop the ginger. (it is better with a frying machine, ginger juice is separated to make ginger milk, and minced ginger is used to make ginger tea.) chop the perilla leaves and put them in the minced ginger together with white sugar, mix well and marinate for half a day to make it taste.

2. Wash the ginger and dry it. Cut thin slices. Wash the perilla, do not remove the stem. One bottle of white vinegar. White vinegar, rock sugar or white sugar, perilla boil in a pot and add salt to turn off the heat. After perilla vinegar is cooled, pour the dregs into the ginger slices in your own bottle, and the vinegar will flood the ginger slices. Wait 3-5 days to enjoy it.

3. [production steps] prepare all the materials, wash them and dry them. Put the salt in the perilla and grab and marinate. Cut the ginger into slices. Grab dry the astringent water from the pickled perilla and prepare the sliced ginger. Put the dried perilla and sliced ginger in a bowl and add sugar. Pour in the white rice vinegar until the vinegar immerses the surface of the material.

4. Ginger perilla soup: ingredients: perilla leaf 10 grams (fresh 25 grams), ginger 10 grams, brown sugar right amount. Practice: (1) wash the perilla leaves and ginger and slice the ginger. (2) put it in a casserole, add 150ml of water and fry to 100ml to 120ml. (3) add brown sugar and drink while it is warm. Ginger tea soup: ingredients: 15 grams each of ginger and tea. Practice: (1) wash the ginger and cut into thin shreds.

5, practice: peach perilla ginger prepared ingredients: peach, perilla leaves, ginger and the right amount of rock sugar. Wash the peaches, peel and core them, then cut them into small pieces. Wash perilla leaves and slice ginger. Add the right amount of water to the pot, add peaches, perilla leaves and sliced ginger, boil over high heat and simmer. In the process of stewing, season with an appropriate amount of rock sugar and keep stirring to prevent sticking to the bottom.