How to drown the bad ginger will not become moldy

Tender ginger to do this, from the sharing of the expert:

1. First wash the tender ginger and put it in a sieve to dry the water.

2. Put it in a basin, add a little salt and spread it evenly, and marinate for about 4 hours.

3. Use a clean small pot, pour an appropriate amount of white vinegar and sugar, boil the sugar over low heat, put it aside to cool, and pour in the remaining white vinegar.

4. Put the pickled ginger in an airtight container, pour the white vinegar and sugar into the container, and be sure to cover the tender ginger.

5. Put it in the refrigerator for a week and then take it out, or you can store it for two months.

Ingredients: 1000 grams of ginger (sub-ginger), 600 grams of chili pepper.

Excipients: 180 grams of coarse salt, 50 grams of rice vinegar, 10 grams of Sichuan pepper, 15 grams of liquor, ginger sprouts, covered with fibrous roots, clean up.

2. Clean them all and clean them.

3. Wash the green and red peppers.

4. Put it in a cool place to dry the water.

5. At the same time, clean the kimchi bottle, and then dry the water in the bottle 6. Pour in a little boiling water and soak it.

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

8. Sichuan peppercorns are also brewed with hot boiling water to make it flavorful.

9. 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 10, salt water and pepper water are poured in, and then a little rice vinegar is poured in, a small sip of liquor 11, cover the lid, pour a little water to seal, label the pickling time, generally speaking, you can eat it in about 15 days.

Delicious preparation of pickled ginger:

Tender ginger is also called ginger, pickled sweet and sour ginger tastes sweet and sour and crisp, without the spicy taste of ginger at all! Whether it's served with white porridge or with sushi, it's a perfect match! What's more, three slices of ginger in the morning, and drink ginseng soup after the race! ＂

Eat radish in winter and ginger in summer, and you don't need a doctor to prescribe medicine." Since ancient times, Chinese medicine scholars and folk have said that "ginger cures all diseases". Because ginger contains oily volatile oils such as gingerol, gingerene, phellandne, citral, and aroma; There are also gingerol, resin, starch, and fiber, among others.

Therefore, ginger has the effects of excitement, sweating, cooling, and refreshment in hot seasons; It can relieve symptoms such as fatigue, fatigue, anorexia, insomnia, abdominal distension, and abdominal pain; Ginger also has the effect of strengthening the stomach and increasing appetite, the summer climate is hot, the secretion of saliva and gastric juice will be reduced, thus affecting people's appetite, if you eat a few pieces of ginger during meals, it will increase appetite; Ginger also has a relieving or analgesic effect on stomach pain, gastritis and gastroduodenal ulcer caused by pain, vomiting, pantothenic acid, hunger, etc.

Ingredients Recipe Calories: 794 (kcal).

Ingredients: 3 kg of tender ginger.

Method steps.

Rinse the young ginger and let it dry. Take a clean cutting board and cut it into thin slices with a knife, put it in a large basin, add salt, rub it well with your hands, and marinate for 4 hours.

Boil sweet and sour sauce: Take a clean small pot, add rock sugar and half the amount of white vinegar, slowly boil over low heat until the sugar melts, and let it cool fully. Add the other half of the white vinegar and stir well for later use.

Ginger slices marinated for 4 hours will produce a lot of water, the ginger slices are vigorously drained and put into a clean glass container, pour in the cool sweet and sour sauce, use a spoon to charge the ginger slices, the amount of sweet and sour sauce should be just over the ginger slices. Glass containers are capped and sealed. It can be eaten after 2 days, and it tastes better after a week.

You can make more and put it in the refrigerator for 2 months. ）

If you put 3 more rose eggplants in a glass bottle (chrysanthemum tea is available at supermarkets), the ginger slices will slowly turn pink, and our pickled ginger will be transformed into a gorgeous sushi ginger in Japanese cuisine!

end precautions.

The tools and utensils used in the production process should be clean and free of water and oil.

Keep the chopsticks clean every time you take them.

The amount of rock sugar in the recipe can be appropriately increased or subtracted according to personal taste preferences.

Every summer vacation, my grandmother will send pickled ginger, sweet and spicy. I often take it out and taste it when my appetite is low. After my grandmother died, I finished the last bottle, and when I was anorexic, I wanted to eat my grandmother's pickled ginger again.

Now I have to make my own food for myself, of course, first look for online information. Ingredients: half a pound of young ginger, half a bag of vinegar, two taels of sugar.

Method: 1. Scrape the ginger peel and cut it into long slices.

2. Put it in boiling water and boil for about three minutes, take it out and soak it in cold water for an hour, then drain the water.

3. Mix the sugar and vinegar and cook until the sugar is completely dissolved, then cool thoroughly.

4. Put the ginger into a glass container, pour in the sweet vinegar sauce to soak the ginger, and eat it in three days.

Ingredients: 1000 grams of ginger (sub-ginger), 600 grams of chili pepper.

Excipients: 180 grams of coarse salt, 50 grams of rice vinegar, 10 grams of Sichuan pepper, 15 grams of liquor.

1. Ginger sprouts, covered with fibrous roots, clean up.

2. Clean them all and clean the fibers.

3. Wash the green and red peppers.

4. Put it in a cool place to dry the water.

5. At the same time, clean the kimchi bottle and dry the water in the bottle.

6. Pour in a little boiling water and soak.

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

8. Sichuan peppercorns are also brewed with hot boiling water to make it flavorful.

9. 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.

10. Pour in salt and pepper water, and then pour in a little rice vinegar and a small sip of white wine.

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

Ginger anti-mildew preservation method 1 Put the moist yellow sand in the jar, and then bury the ginger in it, so that it will not rot and dry for a long time. 2 Large-mouth bottles with lids, the bottom of the bottle is filled with water cotton wool (wet, otherwise the ginger will rot), and the ginger is placed on the cotton wool, covered with the bottle cap, and taken as you eat. 3. Wash and peel, put it in rice wine or white wine, and seal it with a lid to keep it fresh for a long time.

After the ginger is used up, you can continue soaking. 4 Wash the ginger and bury it in a salt shaker to prevent loss of moisture, not easy to dry up, and keep it fresh for a long time. 5. Break off the small buds of the large pieces of ginger that are not damaged on the surface and are not wet, and bury them in the sand or loess that is not wet but not wet, which can be stored for a long time.

The rainy season every year will bring a lot of troubles to people's lives, how to prevent mildew in the rainy season? Experts have pointed out that the humid and sultry climate can easily cause mold infections, allergic diseases, food poisoning, joint pain and other diseases. Therefore, the public should keep the environment ventilated and dry, and if necessary, dehumidify to create a dry and clean environment.

Clothings. The key to preventing mildew and moths is to wash the clothes, dry them thoroughly and then store them in the cabinet. In addition, the door of the storage box should be opened as little as possible during the rainy season to avoid mildew of cotton, linen, silk, wool and other fabrics with strong moisture absorption.

Lap-mei, dried goods.

During the rainy season, the humidity is very high, food mildew prevention is the key, sausages, ham and meat cured food are easy to grow mold when the weather is hot and humid, producing carcinogenic aflatoxin, you can use a cotton swab dipped in a little vegetable oil, evenly spread on the surface, and then hang it in a well-ventilated place to prevent mildew; Shiitake mushrooms should be stored in a sealed container, avoid sun exposure, if it has been found that shiitake mushrooms have a little mildew, you can brush off the mildew and bake, do not wash; Putting a little kelp in the rice can kill pests and inhibit mold, so that the rice does not mildew.

Collectibles. During the rainy season, some paper collectibles, such as stamps, coins, calligraphy and paintings, newspapers and various tickets, are also prone to mold. The anti-mold measures are as follows:

Dry first. If the stamps and stamps have been moldy, they can be soaked in hydrogen peroxide or fresh milk and gently brushed to remove mildew on the surface. Then wash with water and let it dry, avoid exposure to the sun.

During the rainy season, the humidity in the air is so high that even televisions and computers may be affected by the damp strike. Therefore, when the rainy season comes, even if you are not using a computer, you should turn on the computer frequently, use the heat generated by the machine to drive away the moisture inside the machine, and you can also put the desiccant in the case. Similarly, electrical appliances such as televisions should also be used frequently and should not be left unused for long periods of time.

Refrigeration, disinfection and hygiene are done.