The homely practice of soaking tender ginger, the production method of soaking ginger

Pickled ginger is a traditional famous dish in Sichuan Province and belongs to Sichuan kimchi.

Ingredients: 10,000 grams of ginger, 3,000 grams of cold boiled water, 2,000 grams of salt. 1 star anise, 1 piece of cinnamon, appropriate amount of fresh pepper, 10 Sichuan peppercorns, 3 cloves of garlic, a little rock sugar.

Preparation: 1. Peel and wash the tender ginger and dry it, and put it in a kimchi jar;

2. Add cool boiled water and salt to the altar, cover the lid, fill the tank with cold water at the mouth of the altar, and it will be ready after 10 days.

Nutritional value: It has a variety of effects such as dissipating cold and sweating, dissolving phlegm and relieving cough, stomach and nausea.

Tender ginger, that is, ginger buds, is ginger for the underground stem, on which adventitious roots and buds can grow, and the buds born on it are called ginger buds. Ginger sprouts can be developed into sauerkraut, stir-fried.

Ginger sprouts are young shoots cultivated from ginger blocks, and are generally softened and cultivated by soil culture or sand culture.

1. Prepare the seedbed to choose soft and fertile sandy loam soil, apply 6000 kg of high-quality coarse fertilizer per 667 square meters, turn over the furrow deeply, furrow width 1 meter, water the bottom of the water and cover the mulch film to warm and moisturize, and sow when the temperature of the bed soil rises to more than 15.

2. Sow the ditch according to the row spacing of 10 cm, sow the ginger pieces of the buds with a plant spacing of 5 cm, cover the fine sand with a thickness of 5 cm, and cover with plastic film to keep warm and moisturize to promote the growth of buds.

3. Seedbed management and harvesting When the ginger sprouts arch the soil, remove the small arch shed of the plastic film branch, continue to shade the culture, when the buds grow to about 5 cm, when the young buds are yellow-green and brittle, break off and wash from the base of the young buds, and grade the tie or box the market.

If you go to Sichuan and Shenzhen, you can usually eat many well-known Sichuan dishes, one of the major characteristics of Sichuan cuisine is that it contains numbness, such as Sichuan pickled fresh ginger, it is a strong flavor of ingredients, and eating Sichuan pickled fresh ginger also has many benefits, such as having the effect of the stomach, but also cough and phlegm.

What are the steps of soaking young ginger in Sichuan?

How to soak fresh ginger in Sichuan:

1. Peel the fresh ginger, wash it and dry it, and put it in a kimchi jar;

2. Add cool boiled water and salt industry to the altar, cover the lid, and fill the stainless steel sink with cold water at the mouth of the altar, which will be completed after 10 days.

Fresh ginger is washed, cut and peeled.

Cut into slices, add an appropriate amount of salt, marinate until the amount of water is out, and remember to look at it from time to time during the period.

Pour out the water and add a small amount of lemonade.

Pour white rice vinegar and add white sugar during the marinating period.

Just let the vinegar pass over the ginger slices, and then you can just start soaking and put it in the refrigerator.

Pickled fresh ginger is a traditional specialty food in Sichuan Province, which belongs to Sichuan cuisine sauerkraut. Peel the fresh ginger, wash it and dry it, and put it in a kimchi jar; Add cool boiled water and salt industry to the altar, cover the lid, and fill the stainless steel sink with cold water at the mouth of the altar, and it will be ready after 10 days.

Nutrients: It has a variety of effects such as dissipating cold and sweating, relieving cough and reducing phlegm, stomach, and nausea.

What are the steps of soaking young ginger in Sichuan?

Food. Main material.

Fresh ginger. 800 grams.

Auxiliary materials. Vinegar.

A bowl. Edible salt.

Appropriate. Sugar.

Appropriate. Monosodium glutamate.

Small amount. process.

1.Prepare fresh ginger.

2.Scrape the outer skin with a scraper and boil the water lightly.

3.Put it in a small pot, add a tablespoon of salt, add a spoonful of sugar, and put a small amount of monosodium glutamate in the refrigerator when marinating, and you can do it for two hours.

4.Add rice vinegar to a sealed glass bowl, soak the ginger slices slightly, and soak for a few hours to taste better.

What are the steps of soaking young ginger in Sichuan?

How to soak fresh ginger:

Raw materials. 10,000 grams of fresh ginger, 3,000 grams of cold boiled water, 2,000 grams of salt.

Made. 1. Peel the fresh ginger, wash it and dry it, and put it in a kimchi jar;

2. Add cool boiled water and salt industry to the altar, cover the lid, and fill the stainless steel sink with cold water at the mouth of the altar, which will be completed after 10 days.

Sugar cool pickled fresh ginger process:

1.Fresh ginger is washed and dried to dry.

2.Prepare a glass bottle in advance for cleaning, scalding with hot water, sterilizing, sterilization, and drying water.

3.Slice the fresh ginger in the water and prepare white rice vinegar and old rock sugar in advance.

4.Put the sliced ginger into a clean dish and marinate for 1 hour to rinse out the water.

5.Pour the white rice vinegar into a clean basin and put the old rock sugar.

6.Boil the old rock sugar and white rice vinegar until the old rock sugar melts and let cool.

7.Stretch out the tender ginger slices that have been flushed out of the water to dry, or you can immediately squeeze out the water by hand and fill it into cans immediately.

8.Ginger slices in bottles.

9.Pour in the cooled sweet and sour sauce over the ginger slices, cover and put it in the refrigerator to marinate for a day before taking.

Wash the ginger and set aside.

Prepare old rock sugar, light soy sauce and vinegar.

Thinly slice the tender ginger.

Add water to a boil in a pot, add the tender ginger slices and blanch the water, and quickly scoop up.

Drain the water. Pour light soy sauce into the pan.

Add the old rock sugar and bring to a boil light soy sauce.

Put the boiled light soy sauce in a bowl and let it cool, add the vinegar to taste.

Wait until it is cool, add the ginger slices and stir.

Put the glass bottle in a pot with water and boil, 11

Dry the glass bottles.

The ginger slices were bottled together with the soup, and 500 grams of tender ginger were made into two bottles.

Eat a few tablets every morning to warm your stomach.

Every summer, my family will definitely soak 2 catties of ginger, insist on eating 2 pieces a day, and spend the summer full of vitality.

In the hot summer, I often lose my appetite, I have no appetite for eating, I always like to eat cold food, and the more I eat cold food, the more I don't want to eat, forming a vicious circle. Every time I don't want to eat, my family will give me ginger, as the saying goes: the rice is not fragrant, eat ginger.

When you lose your appetite, eating 2 slices of ginger can increase your appetite and increase your meal.

Dog days, the weather is the hottest, the hotter the weather, the more ginger should be eaten, in the folk, people have a good custom, that is, eat radish in winter, eat ginger in summer. In summer, if you eat too much cold food and the air conditioner blows every day, eat some ginger at this time, which has great benefits for the body and can play a role in protecting the spleen and stomach.

So every summer, my family will definitely soak 2 catties of ginger, insist on eating 2 slices a day, and spend the summer full of vitality. The taste of ginger is spicy, and I definitely don't want to eat it directly, so my family uses vinegar to soak ginger to reduce the spicy taste. And soaked in vinegar, ginger tastes sour, more appetizing, and increases appetite.

The biggest effect of vinegar pickled ginger is that it can protect the spleen and stomach, and eating cold food in summer can easily damage the spleen and stomach. So in the hot summer, vinegar-soaked ginger must prepare some and eat a few slices a day to get in a better physical condition.

Vinegar soaked ginger] Ingredients:

2 catties of tender ginger, 1 catty of aged vinegar, and half a catty of rock sugar.

Method: In the first step, it tastes better with young ginger, and if you can't buy it, you can also use old ginger. Tender ginger does not need to be peeled, cleaned and cut into slices.

The second step is to prepare a clean bottle, which is clean and sterilized with boiling water to ensure that it is clean.

Step 3, then put the ginger slices in the bottle, put a layer of ginger and a layer of sugar, until all are gone.

Step 4: Then pour in the vinegar, pour the ingredients, then seal, cover the lid, soak in a cool place, and start eating after 2 days.

Lu Zhizheng, a master of traditional Chinese medicine, is in his 90s, and he eats ginger every day, saying that he eats a little every day, his appetite is very high, and he rarely catches a cold. Ginger is good for the body no matter what season it is, and in summer, eating ginger can protect the spleen and stomach and increase appetite.

Tips: Ginger is hot, if it gets hot, stop eating ginger.

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The main ingredient is 3 catties 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. ）

4If 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!

Step 1: Buy some fresh ginger and choose a tender one that is not spicy.

Step 2: Scrape off the outer epidermis and rinse.

Step 3: Cut into thin slices.

Step 4: Add 3 tablespoons of salt, mix well and marinate for 2 hours.

Step 5After marinating the water, discard the marinated water and rinse it again with cool boiled water for step 6

Squeeze out the water.

Step 7Prepare a clean glass bottle with a lid and put in half of the ginger slices Step 8

Add 50g of caster sugar (large pieces of caster sugar do not need to be cut).

Step 9: Put the remaining half of the ginger slices in it, if you can't put it in, you can press it slightly, and then put 3 tablespoons of vinegar Step 10

Pour the soy sauce until the ginger slices are submerged.

Step 11Close the lid and refrigerate for 3 days before serving.

Method 1 Ingredients: about 2,500 grams of fresh ginger, about 2,500 grams of first-class old brine, about 150 grams of fresh red pepper, about 120 grams of salt, about 25 grams of brown sugar, 50 grams of liquor, and 1 spice packet.

Steps: 1. Clean the container that can be sealed, and be sure to ensure that there are no oil stars;

2. Pour in cool white boil and salt, and fully dissolve;

3. Peel and wash the ginger, dry the water on the surface, and put it in salt water;

4. Add garlic cloves, red peppers, and white wine, then seal the container, and then remove it after a week.

Method: Ginger soaked in vinegar can promote blood circulation, treat colds, treat stomach cold, increase resistance, and have the effect of assisting ** arthritis.

Ingredients: some fresh ginger, rice vinegar.

Precautions. 1. Only young ginger can be used for soaking ginger, not old ginger. Removing the skin can better help the ginger absorb the flavor, and if you want a better effect, you can cut a few cuts on the ginger.

2. Oil stain is the enemy of kimchi, in addition to the container, including the chopsticks and other tools you use when you pick it up in the future, you must ensure that there is no oil stain, otherwise it will lead to the deterioration of the whole tank of kimchi.

3. High-grade liquor can not only make the soaked ginger taste better, but also reduce the possibility of deterioration of kimchi water. In the Beijing area, you can use two pots.

4. Sealing is a very critical detail, if you use a kimchi jar, you must remember that there will always be water in the sink at the mouth of the altar, if you use a bottle with a twist mouth, it is best to put a piece of plastic wrap larger than the lid in the lid, this plastic wrap can not only strengthen the sealing of the lid, but also prevent the inner surface of the lid from being corroded and rusted.

5. The sour taste of pickled ginger is produced by natural fermentation, so unless you are in a hurry to eat, do not add white vinegar or the like, the taste made in that way is far less delicious than that produced by direct fermentation. The same goes for other kimchi.

6. When selecting ginger materials, fresh ginger with mud, short old roots and many bud petals should be selected as raw materials; First-class old salt water should be used for salt water. If the old saline is insufficient, the old saline can also be inoculated with the new saline, but its effect is not as good as the former; After the spice package is used, it can not be used except for liquor; If you cut the ginger into shreds or slices and soak it, it will take about 1 day to make.

Directions. Efficacy.

The taste is pungent, the sex is slightly warm, and it belongs to the lungs, spleen, and stomach meridians. Diaphoresis and detoxification, warm and stop vomiting, warm the lungs and relieve cough, detoxify fish and crab poison, antidote poison, especially for fish and crab poisoning, Banxia, Aracea and other drug poisoning have detoxification effects. It is suitable for external wind chill, headache, phlegm drinking, cough, stomach cold and vomiting; After suffering from ice, snow, dampness, and cold, drinking it with ginger soup can enhance blood circulation and dispel cold evil.

Contraindicated. Long-term consumption of heat, damage to yin and eyes; Yin deficiency, real heat inside, and hemorrhoids should not eat; Patients with high blood pressure should eat with caution.

Ingredients: about 2500 grams of fresh ginger, about 2500 grams of first-class old brine, about 150 grams of fresh red pepper, about 120 grams of salt, about 25 grams of brown sugar, 50 grams of liquor, 1 spice packet.

Steps: 1. Clean the container that can be sealed, and be sure to ensure that there are no oil stars;

2. Pour in cool white boil and salt, and fully dissolve;

3. Peel and wash the ginger, dry the water on the surface, and put it in salt water;

Methods of work. Ingredients: about 2500 grams of fresh ginger, about 2500 grams of first-grade old marinade, about 150 grams of fresh red pepper, about 120 grams of salt, about 25 grams of brown sugar, 50 grams of liquor, 1 seasoning package.

Steps:1Clean sealable containers, making sure there are no oil stars;

2.Pour in cool boiled water and salt and melt thoroughly;

3.Peel and wash the ginger, dry the surface moisture, and put it in salted water;

4.Add garlic cloves, red pepper and white wine, then seal the container tightly and remove after a week to serve.

Things to look out for:

1. Only young ginger can be used for soaking ginger, not old ginger. Peeling can make the ginger taste better. If you want a better effect, you can cut a few sides on top of the ginger.

2.Oil stains are the enemy of kimchi. In addition to the container, including chopsticks and other tools you will use later, be sure to ensure that there is no star oil stain, otherwise it will cause the whole can of pickles to spoil.

3.A highly alcoholic liquor not only makes pickled ginger taste better, but also reduces the likelihood of spoilage in water. In Beijing, you can use two pot heads.