How to soak ginger in vinegar, the correct way to soak ginger in vinegar

Vinegar soaked ginger can try to do this:

1. Wash the prepared fresh tender ginger to remove the water, and then cut it into slices;

2. Dry the prepared clean glass bottle with high temperature sterilization, put the cut tender ginger slices into the glass bottle, then add the prepared rock sugar and a small amount of edible salt, then pour in the prepared vinegar, seal the glass bottle, put it in the refrigerator, soak it for five to seven days and take it out.

Vinegar ginger is a method of health preservation, vinegar ginger has the effect of nourishing the stomach, preventing hair loss, preventing chronic diseases, and improving the body's yang energy.

Taste: Sour and spicy.

Main process: Others.

Difficulty: Easy.

Ingredient breakdown. Vinegar.

Ginger. Vinegar soaked ginger can promote blood circulation, cure colds, and enhance resistance. However, it is better to eat ginger in the morning, two or three slices are enough. It is best not to eat at noon and in the evening.

1. Wash and slice the ginger.

2. Put the ginger slices in a glass bottle and pour vinegar into it, soak it for three days, and it will be delicious.

Eating vinegar and soaking 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.

How to eat. Eating ginger in the morning is better than eating ginseng soup.

Drinking ginger soup makes you sweat and you have to make your skin. Drink ginger and jujube tea to drive away the cold, and do not peel it.

Ginger should be used for cooking, and the skin should be brought to avoid bias.

Ginger juice used to eat hairy crabs can be peeled.

Eat ginger in the morning, tonic soup.

Eating ginger in the morning has the best effect on health preservation. The reason is that Jiang is the best at publicizing the yang energy of the Yang Ming Sutra. In the morning, it is the time when the qi and blood flow into the Yangming stomach meridian, and eating ginger at this time is just the right time to generate stomach qi and promote digestion. Moreover, ginger is pungent and warm, which can speed up blood flow and have a refreshing effect.

It is best to prepare a plate of soaked ginger at breakfast and eat it with millet porridge. The soaked ginger has a crisp and tender taste, with a hint of sourness, spiciness, and sweetness in the mouth, plus the fragrance of the porridge, which is delicately blended together, simple, refreshing, and tasted carefully, but it is the best taste in the world. This is the most nourishing diet, and the effect is far better than that of tonic soup.

Eat ginger at noon, tuberculosis.

Vinegar soaked ginger can try to do this:

1. Wash the prepared fresh tender ginger to remove the water, and then cut it into slices;

2. Dry the prepared clean glass bottle with high temperature sterilization, put the cut tender ginger slices into the glass bottle, then add the prepared rock sugar and a small amount of edible salt, then pour in the prepared vinegar, seal the glass bottle, put it in the refrigerator, soak it for five to seven days and take it out.

1. Ginger with mud, wash and peel.

2. Cut into thin slices, the thinner the better, sprinkle some salt and marinate.

3. Put water in the pot, when the water boils, pour the ginger into the pot and boil for two minutes, drain the water, and the water in the pot is not needed.

4. Put 500 grams of rice vinegar (aged vinegar) together with rock sugar into a pot and boil for later use.

5. Blanch the glass bottle and cap with boiling water, drain the ginger slices, and pour in the boiled rice vinegar.

6. Seal the bottle with plastic wrap and put the lid on, put it in the refrigerator and marinate for a week, and you can eat it!

1. 6 catties of turmeric, half a catty of vinegar, 5 taels of brown sugar, and an appropriate amount of salt.

2. Buy fresh turmeric in the supermarket or vegetable market, preferably fresh turmeric before white dew.

3. After washing the fresh turmeric with water, rub off the outer skin, put it in the basket, wash the turmeric and cut it into thin slices or shredded ginger.

4. Marinate with salt for 3 hours, turning several times during the period, so that all the ginger slices are marinated evenly.

5. Put the pickled ginger slices into a clean bottle and compact, there will be a small amount of water when compacting, and pour out the water.

6. Add sugar, pour in vinegar, vinegar over ginger, and put it in the refrigerator for 2 to 3 days; If you like something sweeter, add more sugar.

Ingredients: 500 grams of raw ginger. Excipients: 500 grams of vinegar.

Steps: 1. Wash the ginger and wipe the kitchen paper to dry the residual moisture on the surface of the ginger. Our vinegar pickled ginger is the best, the ginger is very fresh and tender, sufficient moisture, less fiber, no great spicy taste, it does not kill the taste, it is most suitable for vinegar pickled ginger, and now it is available for online shopping, which is very convenient.

2. Cut the dried ginger into large slices, not too thick, it is easy to soak through a thin point, and the taste is good. I used two crisper boxes, washed them clean and dried them, and put the ginger slices in them.

3. Use vinegar according to the amount of ginger you use, boil the vinegar and let it cool.

4. Pour the vinegar into the ginger slices, soak it, cover it, and refrigerate it in the refrigerator for three days before eating.

5. This is soaked ginger, which has become very soft, crisp in taste, not spicy, and even children can eat it. Do it once and eat it for half a month, super convenient.

First put the ginger into a large basin, break it, then put in water, put in salt, scrub the ginger clean, salt has a good sterilization effect, the corners can not be washed, brush it with a brush, and then soak it in salt water for ten minutes.

5. When the time for soaking is up, rinse and drain the water, and then cut it into ginger slices, the ginger skin does not need to be removed, the ginger skin is hot, the ginger meat is cool, and the two can be neutralized together. Then put the sliced ginger into a boiling steamer, spread out, and steam on high heat for three minutes.

6. When the time is up, the ginger slices are clamped out, and the steamed ginger is easy to be absorbed by the human body. Prepare a waterless and oil-free glass bottle, which has been sterilized in advance, pour the ginger in, add an appropriate amount of rock sugar, and neutralize its fishy and spicy taste. We use old ginger, the effect of old ginger is a little better, and then pour in an appropriate amount of balsamic vinegar, balsamic vinegar must cover ginger.

7. Stir well, cover with a sealed lid, put it in the refrigerator and refrigerate, it can be eaten in a day or two, and the whole process must be water-free and oil-free. The soaked ginger is best eaten between 7 and 9 a.m. It has the effect of nourishing the stomach, preventing hair loss, preventing chronic diseases, and improving the yang energy of the human body.

<>1.Start by cutting the ginger into thin slices. 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 vinegar should be the original balsamic vinegar, if the 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 in the bottle, then pour the vinegar into the bottle, pay attention, this bottle must be cleaned, 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.

Raw material. A piece of ginger (preferably fresh ginger) and a bottle of rice vinegar or aged vinegar.

1. Slice the ginger.

2. Put the sliced ginger into a jar and pour in rice vinegar or aged vinegar.

3. Pour the vinegar to the brim and cover the ginger.

4. Take a small piece of plastic wrap and fold it into a small piece.

5. Wrap the folded plastic wrap on the wide mouth of the jar.

6. Close the lid and seal it firmly. After putting it in the refrigerator for a week, it is ready to eat.

How to eat: 2-4 tablets per day, best eaten in the morning, long-term consumption is the best. Eating vinegar and ginger every day is very helpful to people's health.

Vinegar soaked ginger not only has an excellent health effect, but also as a seasoned cold dish is also very good, although things are good, but don't be greedy, 2-4 pieces a day.

The method of soaking ginger in authentic vinegar is as follows:Ingredients: 2500 grams of ginger with skin, 500 grams of brown sugar, 1000 ml of vinegar.

Steps: 1. Prepare the ingredients.

2. Wash the prepared ginger, air dry and peel the water.

3. Cut thin slices, put the sliced ginger in a cool and ventilated place, and dry the surface moisture.

4. Pour 500 grams of brown sugar and 1000 ml of vinegar into a clean and dry glass or other container to mix well (white vinegar or aged vinegar can also be used, the degree can be selected according to personal taste).

5. Put the air-dried ginger slices into the mixture of brown sugar and vinegar, stir gently to let each slice of ginger fully soak the juice.

6. Put it in a clean and sterilized sealed container, and it can be eaten in 21 days (open the lid and degas once every seven days after the interval banquet, and it can be disinfected with liquor).

7. Savor it to your heart's content.