How to marinate tender ginger sprouts without turning black, how to marinate ginger sprouts

The method of "young ginger sprouts" pickling will not turn black: choose fresh ginger, which requires white color, fat and tender, fat and water, no black spots, and no mildew.

Pickling method of "tender ginger sprouts":

1. Wash the ginger buds and dry them;

2. Put the seasoning in proportion. Put salt first, marinate for 3-4 hours, put 2 taels of salt in 2 catties of ginger sprouts, and mash the garlic into garlic puree. Pour out the water in the pickled ginger sprouts, add white wine, put in 1 spoon of Sichuan pepper, white vinegar, beaten garlic, a little soy sauce and a little chili pepper, and finally add 2 taels of sugar and 1 tael of monosodium glutamate;

3. Stir well, if you want to eat ginger sprouts with a better taste, you can wait for seven days, so that the ginger sprouts taste better.

Pickle the tender ginger sprouts.

500g fresh tender ginger sprouts

Sweet and sour taste. Pickling process.

Days of time. Easy difficulty.

Steps to make crispy pickled ginger sprouts.

Remove the old skin of the young ginger buds and wash them.

Place the washed ginger sprouts in a ventilated place to dry.

After the ginger sprouts are dried, put them in a clean and oil-free small basin, sprinkle the refined salt in the ratio of 10:1 between the ginger sprouts and the refined salt, and stir well and marinate for 4 hours.

After 4 hours, pour out the salted water.

Pour in an appropriate amount of high liquor.

Sprinkle in a pinch of peppercorns.

Pour in white vinegar, the ratio of ginger sprouts to white vinegar is 10:1

Pour in a little soy sauce to add color.

Pour in the sugar in the ratio of ginger sprouts and sugar 10:1.

Sprinkle in as much red pepper, garlic slices, or as you like, or pour in the garlic puree.

Mix well, put it in a clean, oil-free container, marinate for a week and serve.

Divide the pickled ginger sprouts into small packages for easy eating and giving away.

The pickling method of ginger sprouts is as follows:1. Peel the ginger buds, wash them, and put the washed ginger sprouts in a ventilated place to dry the surface moisture.

2. Put the dried ginger sprouts in a large bowl, add salt, and marinate until the ginger sprouts come out of the water.

3. Pour out the water from the pickled ginger sprouts.

4. Add an appropriate amount of liquor, Sichuan pepper, vinegar, extremely fresh, sugar, and red pepper.

5. Add the garlic slices.

6. Mix well, put it in a clean and oil-free container, put it in the refrigerator, marinate for about a week and then eat.

The pickling method and steps of tender ginger sprouts are as follows:1. Soak the ginger sprouts in water for a while, and rinse them several times.

2. Cut the washed ginger sprouts into thin slices, the thinner the better, put the thin slices into a bowl, sprinkle a little salt and marinate for about half an hour, until the soup can be pickled.

3. Control the marinated soup and do not use it, boil the water, put in the ginger sprout slices after the water boils, and cook until the ginger slices become soft, which takes about a few minutes. The purpose of boiling is to remove the spicy taste and make it taste better when eating.

4. Take out the ginger sprout slices and put them in a bottle while they are hot, and the bottle should be scalded with boiling water in advance to sterilize.

5. Start another pot, put in white vinegar and sugar and heat over low heat, turn off the heat when the sugar is completely melted and the white vinegar boils.

After hours, pour out the marinated water.

7. Pour into the bottle while it is hot, and the liquid should preferably cover the ginger slices.

8. After cooling thoroughly, put it in the refrigerator and store it, and you can eat it the next day.

Ingredients: Ginger (or ginger), salt, sugar, vinegar, light soy sauce.

The specific steps are as follows:

1. Clean the ginger and remove the outer coat. (Ginger is also treated in the same way) <>

2. Cut into thin slices, marinate with salt and sugar for half a day, wash and then put sugar and salt to marinate.

3. After marinating for half a day, wash with water again. If you are afraid of the spicy taste of ginger, you can marinate it for a while longer.

4. Finally, if you like sweet and sour taste, you should use sugar and vinegar, and if you like salty and fresh, you can release soy sauce, and then marinate for a day before eating.

Clean the fibrous roots on the ginger buds, then clean them, dry them in a cool place, and then pickle them as follows:

Ingredients: 1000 grams of ginger (sub-ginger), 600 grams of chili pepper, 180 grams of coarse salt, 50 grams of rice vinegar, 10 grams of Sichuan pepper.

1. Clean up the fibrous roots on the ginger buds, dismantle the big waiter and then use Xian Jing to make noise.

2. Wash the green and red peppers.

3. Put the tender ginger sprouts and green and red peppers in a cool place to dry.

4. Pour coarse salt into a basin and pour boiling water to melt it.

5. Sichuan pepper is also brewed with hot boiling water to let it come out with flavor.

6. When the ginger sprouts and green and red peppers are dried until they are a little wilted, they can be put into a kimchi bottle.

7. Pour in salt water and pepper water, and then pour a little rice vinegar and a small sip of white wine into the imitation pants.

8. Cover the lid, pour a little water to seal, label the marinating time, and you can eat it in about 15 days.

Ginger must be familiar, but ginger sprouts may have many friends who don't know each other. Ginger sprouts are young shoots generated by old ginger in a humid environment, which are fat and white. Here's what I've put together. How to pickle tender ginger sprouts and eat delicious related content. Welcome to the collection.

Method 1:

300 grams of ginger, 10 grams of salt, appropriate amount of salt, 100 grams of caster sugar, 200 grams of white vinegar, 150 grams of water

Steps. 1. Remove the tender ginger and remove the coarse and hard parts, wash and drain.

2. Put the tender ginger from method 1 into the conditioning basin, add the salt in the material and mix well, marinate for about 5 hours, then knead the bitter water by hand and drain the water.

3. Soak Method 2 in cold boiled water for about 3 hours, then pour out the water and drain it.

4. Take a small pot, add water to boil, then add salt and caster sugar to boil, add white vinegar to cool and mix thoroughly, take a glass jar, put the tender ginger of method 3 in, and then add sweet and sour sauce to seal the lid for about 10 days.

Method 2:

Ingredients: 1 kg of tender ginger, seasoning: 1 teaspoon of salt, appropriate amount of sugar, half a cup of vinegar.

Steps. 1. After the tender ginger is pre-processed, cut a part into small pieces, put it in a plastic bag, then sprinkle it with salt and mix it evenly and marinate it for 2-3 hours until it softens the water for later use.

2. Slice the rest of the tender ginger, then put it in another plastic bag, add 2 teaspoons of sugar and mix evenly and marinate until it softens the water and sets aside.

3. Then rinse the soft pickled ginger with cold boiled water, drain the water and set aside.

4. Pour half a cup of sugar, vinegar and half a cup of cold boiled water into the pot and boil until the sugar dissolves, then let it cool to become a sweet and sour sauce for later use.

5. Take a bowl, put in the tender ginger, then pour in the sweet and sour sauce until the tender ginger is submerged, mix well and soak for about 2-3 days to complete the pickling of tender ginger.

6. When eating, you can slice the pickled ginger and put it in a bowl, then add sweet and sour lotus root, minced coriander, shredded cucumber and a little marinade and mix evenly and enjoy.

Method 3:

600 grams of ginger, 20 grams of salt, 200 grams of water, 150 grams of sugar, 200 grams of glutinous rice vinegar.

Steps. 1. Wash and drain the tender ginger and slice it, add salt and mix well, marinate for 1 hour, then knead slightly, and then marinate for 1 hour to continue to knead off the excess water.

2. Take a pot and add water to boil, add sugar and glutinous rice vinegar and cook until dissolved, put in the pickled ginger from method 1 after cooling, mix well, and finally put it in a clean bottle and let it stand for two weeks.

The ingredients that need to be prepared in advance include: ginger sprouts 350g, sugar 15g, a little salt, 12g white wine, a little flavor, a little chili, 4g pepper, 15g garlic, and 30g vinegar.

1. The first step is to peel and wash the ginger teeth and dry them.

2. Mix ginger sprouts with salt and marinate.

3. Add white wine, Sichuan pepper, vinegar, extremely fresh, sugar, red pepper and garlic slices.

4. Stir well, put in a container and seal it, and put it in the refrigerator for a week.

5. You can take it out and eat it after a week, so that the pickled ginger sprouts are ready.