How to pickle ginger to taste tricks, how to pickle ginger delicious?

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...

The main ingredient is unknown. 500 grams of artichoke ginger.

Accessories. 1 pinch of peppercorns.

A pinch of cinnamon. A little anise.

A few drops of sesame oil. A pinch of MSG.

100 grams of soy sauce.

200 grams of sugar.

300 grams of vinegar.

Step 1: A complete list of pickled sweet and sour artichokes.

Artichoke washed. Step 2: To prepare the pickled sweet and sour artichoke**.

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

Step 3: Pickle sweet and sour artichoke at home.

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.

Step 4: A simple way to marinate sweet and sour artichoke.

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

Step 5: How to eat pickled sweet and sour artichoke.

Add peppercorns, star anise, cinnamon.

Step 6: How to make pickled sweet and sour artichoke.

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

Step 7: How to fry pickled sweet and sour artichoke.

Remove heat and let cool.

Step 8: How to cook pickled sweet and sour artichoke.

Place the artichoke in a clay pot.

Step 9: How to stew pickled sweet and sour artichoke.

Pour in the cooled spice juice.

Step 10: How to stir-fry pickled sweet and sour artichoke.

Press down the floating artichoke, step 11 pickled sweet and sour artichoke how to stir-fry.

Soak the artichoke completely in the broth.

Step 12: How to make pickled sweet and sour artichoke.

Cap and seal for about 10 days.

Step 13: How to fry pickled sweet and sour artichoke.

Uncover the lid. Step 14: How to cook pickled sweet and sour artichoke.

Remove the artichoke. Step 15: How to stew pickled sweet and sour artichoke.

Slice. Step 16: Preparation of pickled sweet and sour artichoke.

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

Finished product drawing. Cooking skills.

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.

I have the following three methods for pickling ginger, I hope to give you some reference.

1. Pickled ginger method 1.

Ingredients: 300g of tender ginger, appropriate amount of icing sugar, half a bottle of Lee Kum Kee steamed fish soy sauce, half a bottle of Pisces rose Zhejiang vinegar.

Steps:1Wash the ginger and let it dry naturally, cut it into thin slices, and put the sliced ginger into a clean and waterless glass bottle.

2.Mix in the icing sugar, steamed fish soy sauce and vinegar in a 1:3:3 amount until the ginger slices are submerged. Refrigerate for about 5 days before serving.

Tips: Try to choose tender ginger, and the slices will be slightly old if the tendons appear, which will affect the taste.

Second, pickled ginger method two.

Ingredients: 500g ginger, appropriate amount of white vinegar, 10 saccharin, appropriate amount of sugar.

Steps:1After washing the ginger and removing the old skin, then rinse it with cool white and slice it as the bottom (so that it is flat and not easy to roll).

2.Cut the ginger into as thin slices as possible, put it in a waterless clean glass bottle, sand sugar, saccharin with water and boil, add white vinegar and let cool.

3.After the water cools, pour it into the ginger slices and soak (preferably the water should be over the noodles) for a week, and the sour and appetizing pickled ginger can be eaten.

Tips: Ginger should be cut as thinly as possible, so that it is not spicy and more flavorful.

3. Pickled ginger method 3.

Ingredients: 500 grams of ginger (ginger), 1 pinch of wolfberry, 2 teaspoons of salt, 250 grams of rock sugar, 250 grams of white vinegar.

Steps:1Brush the ginger without peeling it, and cut the ginger into thin slices.

2.Put the ginger slices into a bowl, sprinkle in salt and marinate for 20-30 minutes, force out the water, put the white vinegar and rock sugar into the pot, turn on low heat to boil the rock sugar, and then put it aside to cool for later use.

3.Squeeze the water out of the ginger, squeeze it as dry as possible, put the dried ginger into a clean glass bottle, then pour in the cooled icing sweet and sour sauce, and marinate for a day.

Cooking skills: 1. The ratio of rock sugar to white vinegar is 1:1, and you can also adjust it according to your own taste, and the amount of white vinegar should be able to exceed the ginger slices.

2. White vinegar is best used for brewed white vinegar, which will have better taste and nutrition.

3. The glass bottle containing pickled ginger should be washed in advance and scalded with boiling water for simple disinfection.

4. The pickled ginger should be taken out with clean chopsticks every time it is eaten, and it should not be stained with oil, otherwise it will be easy to deteriorate.

Remove the roots and leaves, wash and drain.

Thinly slice the ginger. Add an appropriate amount of salt, mix well, and marinate for four hours.

Boil a sweet and sour sauce, add an appropriate amount of rock sugar and one-half of the amount of white vinegar to the pot, boil the rock sugar over low heat to melt, let it cool fully, and then add one-half of the white vinegar, stir evenly and set aside.

Pinch the marinated ginger to remove the water, put it in a clean glass bottle, then pour in the sweet and sour sauce, it is best to cover the ginger slices, cover the lid and seal it in the refrigerator for two days.

One of the things I often make at home is to cut it into thin slices the thickness of a coin and marinate it directly with light soy sauce, which is very crisp and refreshing. There is also a kind of vinegar and sugar boiled and cooled and pickled, which also has a unique flavor.

The ginger should be washed first and then the skin should be removed, and then put into the jar one by one, and then add millet spicy, garlic cloves, aged vinegar, monosodium glutamate, salt, etc. to marinate.

Pickling method of ginger:Ingredients: 800 grams of tender ginger.

Excipients: 5 grams of refined salt; 20 grams of white sugar; 150 ml of rice vinegar; balsamic vinegar 30 ml; Light soy sauce 30 ml.

The steps are as follows:1Tender ginger, under running water, washed and dried.

2.Cut into moderately thick slices.

3.Chop all the tender ginger and place it on a clean and oil-free dish.

4.Sprinkle in refined salt, wear disposable gloves, mix well and marinate for about 1 hour.

5.Flipped it halfway through, and a lot of juice came out.

6.Squeeze out the marinade and put it in a glass jar prepared in advance.

7.Top the ginger with white sugar.

8.Pour in rice vinegar, balsamic vinegar and light soy sauce.

9.Tender ginger should be fully immersed in the sauce and sealed for storage. The delicious pickled ginger is ready.

The method of pickling ginger is as follows:Ingredients Tools: 800 grams of ginger, 5 grams of refined salt, 20 grams of sugar, 150 ml of rice vinegar, 30 ml of balsamic vinegar, 30 ml of light soy sauce, oil-free plate, disposable gloves, glass bottle.

1. Choose the young ginger and wash it under running water to dry.

2. Cut into slices of moderate thickness.

3. Cut all the tender ginger and put it on a clean and oil-free plate.

4. Sprinkle in refined salt, wear disposable gloves, mix and close evenly and marinate for 1 hour.

5. Turn it over halfway and marinate a lot of juice.

6. Squeeze out the marinade and put it in a glass jar prepared in advance.

7. Add white sugar on top of the ginger.

8. Pour in rice vinegar, balsamic vinegar and light soy sauce.

9. Tender ginger should be immersed in the sauce and sealed for storage. The delicious pickled ginger is ready.

1. First of all, marinate according to the ratio of 2 kg of ginger, 150 grams of salt and 100 grams of sugar. In the choice of young ginger, it is necessary to choose those tender gingers that have more water and are fresh.

2. Secondly, after the ginger is ready, wash the sediment with water and dry the moisture on the surface.

3. Finally, when pickling, the ginger is pickled with salt first, and then salted with sugar, so that the tender ginger after pickling is not too salty, and the taste is particularly crisp. Note that raw water and cooking oil should not be brought in when marinating ginger, otherwise the ginger will deteriorate during the pickling process.

Need to prepare in advance: 1000 grams of ginger, 500 ml of light soy sauce.

1. Prepare two catties of ginger.

2. Wash off the mud of the ginger, and wipe the ginger skin from top to bottom with a scouring pad.

3. After washing, put it in a ventilated place and let it dry for a day.

4. After the ginger is dried, cut the larger ginger in half.

5. Put the chopped ginger into a waterless and oil-free glass jar.

6. Pour the soy sauce into the jar, cover the ginger, cover the lid, and soak the hole skin for a week before eating.

1.First of all, choose tender ginger, wash it without peeling and cut it into thin slices, then add a little salt and marinate for 30 minutes. Add cooking oil, rock sugar, soy sauce, aged vinegar, etc. Put it in a pot, boil it into a sweet and sour sauce, pour in ginger, seal and marinate for 2-3 days, and then serve.

2.There is a certain trick to pickling young ginger. The most important point is that raw water and cooking oil should not be brought in during the pickling process of the young ginger, otherwise the young ginger will spoil during the pickling process.

In addition, when marinating young ginger, it is best to marinate it with edible salt first, and then put white sugar to marinate, so that the pickled young ginger will not be too salty, and the taste is particularly crispy.