The practice of soaking tender artichoke in authentic vinegar

The most common way to eat artichoke is pickled. There is a kind of pickled artichoke called "fu artichoke", I don't know how to write that word, only that people pronounce it like this. The color is very dark, as deep as sauce, and the taste is sweet and sour, maybe a little sweeter, right?

It was sold in the market, but only one was sold by a short-lived old woman, and it looked like it had been seen in the early years. I don't know if the old woman will show up, and I don't know how to do it. Searching around, check out this practice, I wonder if it will be the taste of the early years?

The waiting time is not long, 10 days. It doesn't sound like a long time, but it feels like a century away from the time it was made. According to the time of the seal, the altar was opened, in fact, there was an extra day, because it was not empty.

Slice, sprinkle with MSG and drizzle with sesame oil. The evaluation is that this one tastes pretty good. But do you have to say it yourself?

The flavor of the big sauce is not a little too prominent, and the peppercorns can also be slightly less than two. You can do without sesame oil, if you like spicy flavor, of course, you can also pour some red oil hot sauce. However, it's better not to...

Process: Pickled. Taste: Sweet and sour.

Calories: Lower calories.

Ingredients: Cooking steps:

1.Artichoke washed.

2.Put it in a mesh sieve to dry for 2-3 days to remove some of the water.

3.Ingredients: 500 grams of artichoke ginger, 200 grams of sugar, 300 grams of vinegar, 100 grams of soy sauce, a little Sichuan pepper, a little star anise, a little cinnamon, a little sesame oil, a little monosodium glutamate.

4.Pour the sugar, vinegar, soy sauce into the pan.

5.Add peppercorns, star anise, cinnamon.

6.Bring to a boil on the fire, turn to low heat and simmer until the aroma of the spices is fully dissolved.

7.Remove heat and let cool.

8.Place the artichoke in a clay pot.

9.Pour in the cooled spice juice.

10.Press down the floating artichoke, 11Soak the artichoke completely in the broth.

12.Cap and seal for about 10 days.

13.Uncover the lid.

14.Remove the artichoke.

15.Slice.

16.Add a little monosodium glutamate and sesame oil and mix well to eat.

Cooking Tips:

After drying, the surface of the artichoke is slightly wilted.

The amount of each seasoning can be adjusted according to your taste.

After the marinated artichoke is eaten, you can continue to add the artichoke to the sauce and marinate it again.

Vinegar soaked artichoke. Ginger is a spicy seasoning material, and it is precisely because it has a certain spiciness, as well as chili peppers, so ginger is also used by many people to ward off cold and dampness, such as the ginger tea we usually drink with colds. But have you ever heard of vinegar-soaked artichokes or eaten vinegar-soaked artichokes?

Vinegar soaked artichoke. Many people may have seen the dish of vinegared artichoke in small restaurants owned by many northerners, or as an appetizer before some formal meals. But I believe that the vast majority of people still don't know much about vinegar-soaked artichokes. So, what exactly is vinegar-soaked artichoke?

Artichoke, whose scientific name is Jerusalem artichoke, pickled artichoke is a famous side dish in Fujian cuisine.

But there are many ways to soak artichokes. Among them, vinegar-soaked artichokes are more common. It is to make the corresponding kimchi water with vinegar, rice vinegar or white vinegar, and soak the artichoke in a sealed jar.

The preparation of the tender ginger vinegar is as follows:

First of all, prepare 200 grams of fresh ginger, 300 grams of white vinegar, a little salt, an appropriate amount of rock sugar, find a glass bottle that can be sealed, wash the ginger prepared in advance, remove the water, and cut it into thin slices for later use.

Secondly, put the prepared glass bottle, sterilize it with hot water and dry it, put the ginger slices prepared in advance into the bottle, add rock sugar and a little salt, then pour in white vinegar, seal the glass bottle, and put it in the refrigerator. Refrigerate for a week, then take it out and use it directly.

Ingredients: 250 grams of young ginger, appropriate amount of white vinegar, appropriate amount of rock sugar.

Excipients: salt to taste.

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1. Wash the tender ginger and dry it.

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2. Prepare a glass bottle, wash it, scald it with boiling water, sterilize it and dry it.

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3. Cut the dried ginger into thin slices, and prepare white vinegar and rock sugar.

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4. Put the sliced ginger on a clean plate and marinate for 1 hour to remove the moisture.

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5. Pour the white vinegar into a clean basin and add rock sugar.

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6. Boil the rock sugar and white vinegar until the rock sugar melts and cools.

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7. Spread out the tender ginger slices that have been killed out of the water to dry, or you can directly squeeze out the water by hand and bottle it directly.

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8. Put the ginger slices into a bottle.

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

Tips

The thinner the ginger you cut, the better, the easier it is to absorb the flavor and the better the taste.

The ratio of sweet and sour is adjusted according to your taste.

Rock sugar can be replaced with white sugar, if you use white sugar, you don't need to cook, just put white sugar and vinegar after putting the ginger slices.

It is recommended to eat breakfast, do not eat too much at a time, and do not eat ginger after noon.

Use clean utensils when picking it up.

500 grams of tender ginger.

500 grams of white vinegar.

150 grams of sugar.

50 grams of salt (the above proportion is adjusted according to taste, not so precise) in a glass sealed container.

Prepare a glass container that can be sealed, look at the size of the container to purchase ginger, ginger must be just on the market, must not use old ginger! Wash the ginger, cut it into small pieces to dry, wash the container, dry it, pour in sugar, salt, white vinegar and stir it with dry chopsticks until it is completely melted, after the ginger is dried, put the ginger pieces one by one, press tightly, cover the lid, and you can eat it after 3 days.

Method: 1. Cut the ginger slices into slices first. It is best to use ginger, which has good medicinal value, and can also improve the blood circulation system and promote digestion. Sliced ginger doesn't need to be too thick, but it must be evenly chopped.

2. The vinegar should be made of raw rice vinegar, if the vinegar essence and blended vinegar are used, it will not play the effect of traditional Chinese medicine. The generation of western Henan has been soaking ginger in persimmon cake vinegar for thousands of years, and although the local people's daily living standards are very low, the average life expectancy is longer.

3. Put the cut ginger into the glass bottle, then pour the vinegar into the bottle, pay attention to the glass bottle, the glass bottle must be cleaned, and there can be no organic oil in the glass bottle to prevent the ginger from mildew; The vinegar must not pass the ginger slices, so that the ginger slices are not exposed, and then put the vinegar-soaked ginger slices in the refrigerator for storage. After a week, you can eat 2 4 pieces of ginger every day, which has a good effect of reducing blood lipids and assisting ** arthritis. If you take it for a long time, you won't get hurt when you're older, and you can also prolong your life.

Wash the ginger and let it dry.

Slice thinly and place in a clean basin.

Cut the tender ginger, sprinkle salt, 3 catties of ginger, 5 tablespoons of salt (salt is mainly to sprinkle off water, so you can add a little more), stir well, and leave for two hours.

Boil rock sugar in a stainless steel basin, add two spoons of vinegar and stir over low heat (iron pots and non-stick pans are not easy to cook, vinegar will deteriorate, and then the damage to the pot is also very great, so stainless steel basins are the best), if friends like sour, you can add more vinegar.

Rock sugar is fastened, add four rose eggplants, let it cool, add a bottle of mineral water, and set aside.

Squeeze out the water of the young ginger, put it in a container, and pour in the vinegar to cool, the vinegar sauce must be higher than the ginger.

If you think the color is light, you can add two rose eggplants to the container (such tender ginger is the ginger slices we go to Japanese food).

Put it in the refrigerator for a week, preferably for a month, and it tastes quite good.

1.Ingredients: white vinegar, ginger, old rock sugar.

2.Cut the tender ginger evenly into thin slices and set aside!

3.Prepare an oil-free and water-free airtight container and put the ginger slices in it.

4.Add an appropriate amount of rock sugar and adjust to your taste.

5.Add white vinegar, submerge the ginger slices, cover and refrigerate overnight!

To make vinegar, first clean the ginger and control the water. Slice and put in a sealed bottle, put an appropriate amount of rock sugar, pour in white vinegar and seal. You can eat ginger in seven days.

Wash the ginger by soaking it in vinegar. Allow to dry before adding vinegar. You can rely on intelligence.

Ginger is usually sliced and then soaked in a large sealed dish for about a week.

First of all, the purchased pulp is cleaned, and then it is dried to dry the water. It can be soaked directly in vinegar and soaked for more than a week. Some will add a little salt to it.

You need to prepare 5 6 heads of garlic, an appropriate amount of honey, a clean glass bottle, peel and wash the garlic, you can marinate it in salt water for a period of time to remove the astringency of the garlic, and then take out the garlic and drain it to avoid the moisture in it causing the honey to deteriorate, first pour a layer of honey into a clean glass bottle, then put in a layer of garlic, repeat this step, and finally let the honey not pass the garlic, so that the honey soaked garlic is perfectly completed.

Method 1: Prepare an appropriate amount of artichoke artichoke, salt, rice vinegar and other raw materials.

2. Clean the artichoke, then soak it in light salted water for 15 minutes, drain the soaked ginger and cut it into thin slices.

3. Sprinkle salt again, marinate until the water comes out, about half an hour, drain the water, wash it with cool boiled water and set aside.

4. Add white sugar, rice vinegar light soy sauce, yellow chili sauce and millet pepper water to cold boiled water, stir well with chopsticks to make a bubble sauce.

5. Put the processed ginger slices into a clean sealed bottle, pour in the soaked juice prepared in advance, seal well, and refrigerate for 3 days before eating.

Vinegar-soaked artichokes are suitable for whom to eat.

Vinegar-soaked artichoke is actually suitable for everyone, as it regulates both high and low blood sugar. So there are basically no taboo crowds.

The most suitable for diabetic patients is that in diabetic patients, the two-way blood sugar regulation effect of artichoke can be better reflected and benefit diabetic patients. Therefore, it is recommended that people with diabetes regularly consume vinegar-soaked artichoke.

Ingredients artichoke: to taste;

Chili oil: to taste; Sugar: to taste; Sesame oil: to taste;

Salt: a please;

The practice of soaking artichoke.

1. How to make it: Wash the artichoke, trim it all around, remove the bad places, put it in your own kimchi jar, and you can eat it after 3 days. Cut it into small pieces and mix with chili oil, sugar, and sesame oil.

2. For a simple point, wash the artichoke and cut it into thin slices or thin strips, marinate it with salt and serve. It is better to mix with chili oil, sugar, and sesame oil.

3Add ginger and red pepper to the kimchi jar, and add an appropriate amount of white wine before sealing. After 5-7 days, when the altar is opened, and the sour smell of fermentation is obtained, you can put in the dishes to be soaked, such as beans, artichokes, etc.

Ingredients: 500 grams of tender ginger slices.

Salt 15 grams.

Rock sugar + brown sugar 70 grams.

Aged vinegar 120 grams.

Light soy sauce 20g.

Water 40 grams.

To make vinegar soak tender ginger.

Take the tender part of the fresh ginger and soak the old one in the jar.

Rinse and slice well, about 1 yuan coin thickness, add 15 grams of salt, mix well and marinate for 4 hours, then pour out the excess salt water (do not need to wash).

Boil sweet and sour sauce: add 35 grams of rock sugar and brown sugar to a stainless steel small pot, 120 grams of aged vinegar, 20 grams of light soy sauce and 40 grams of water, boil over medium-low heat for 1 minute, turn off the heat and cool.

After cooling, pour the sweet and sour sauce into the marinated ginger slices (the sealed jar of vinegar-soaked ginger is preferably made of acid-alkali resistant material), seal it and put it in the refrigerator to refrigerate for 1 month.

Cover and refrigerate, and you can eat it tomorrow morning.

Breakfast porridge, refreshing and appetizing.

This is the correct way to soak ginger in vinegar, delicious and not spicy, the method is simple and detailed.

Ingredients: 200 grams.

Vinegar: 100 grams.

Light soy sauce: to taste.

Salt,: a please.

Excipients: a little.

Sugar: A little.

Cooking steps: 1) Ginger, take the sprouts and wash them, 2: slice them with a knife, 3: take a glass bottle, 4: put the cut ginger into the glass bottle, 5: put in light soy sauce, vinegar, sugar, salt, chicken essence, it's OK, cover the lid, let it sit overnight, and you can eat.

To make vinegar soak tender ginger.

1.Ginger, take the sprout part, wash, 2Before slicing with a knife, 3Take a glass bottle, 4Put the chopped young ginger in a glass jar, 5Put in light soy sauce, vinegar, sugar, salt, chicken essence, you can put the lid on it, let it sit overnight, you can eat, 6Finished product,

1. Cut the ginger into thin slices first. It is best to use fresh ginger, which has very good medicinal properties, can also enhance blood circulation and promote digestion. Don't cut the ginger slices too thickly, but make sure to cut them evenly.

2. The original balsamic vinegar should be used for vinegar, and if vinegar essence and blended vinegar are used, it will not play the role of traditional Chinese medicine. The generation of persimmon vinegar to soak ginger in western Henan has a history of thousands of years, although the living conditions of the local people are very low, but the average life expectancy is longer.

3. Put the cut ginger into the bottle, and then pour the vinegar into the bottle, note that the bottle must be cleaned, and there can be no oil in the bottle, so as not to spoil the ginger; The vinegar must be covered with ginger slices, so that the ginger slices are not exposed, and then the bottle of ginger slices soaked in vinegar is stored in the refrigerator. After a week, you can eat 2 4 pieces of fresh ginger every day, which has a very good effect on lowering blood lipids and assisting ** arthritis. If you take it for a long time, you will not be hurt when you are old, and you can also prolong your life.

The people of Zhongliba believe that adding original balsamic vinegar when eating ginger is a good way to maintain health. Because the sour taste is astringent, Jiang Xuanfa's power is constricted, and the ginger nature becomes calmer, and there is no spicy taste of ginger.

Vinegar is directly through the liver meridian, the liver will converge when it encounters acid, at this time the ginger's hair function also enters the liver, and the hair in the harvest can enhance the liver yang qi.

What we usually say about male yang deficiency actually belongs to liver yang deficiency. At this time, if you directly replenish the liver yang, it will become angry, and it will not be replenished at all. Ginger is yang-raising, vinegar is astringent, you eat a little vinegar to soak ginger slices, you can make up for this medicine on the liver, not only to raise yang qi, but also to relieve liver qi.

And this method does not dissipate too much yang energy on the spleen and stomach. Because people will sweat slightly after eating ginger, and the excess yang energy is emitted with sweat, which is equivalent to saying that these energies are replenished in the liver, and there is no waste at all.