How do you pickle delicious tender ginger? How to marinate tender ginger is simple and delicious

There are several ways to make ginger, and now I recommend the one I have tried. Do you like it? Cut the processed young ginger in half, then cut it into thin slices and weigh 600 grams.

Wash the stainless steel pot, add 575 grams of Gongyan brand sushi vinegar, 650 grams of white sugar, 5 plums [soak in 500 grams of clean water in advance, remove the core, take the meat and cut it into cubes], and the soup of the plum. Bring to a boil over low heat, skim and stir until the sugar dissolves, turn off the heat and let cool. Prepare another stainless steel pot, pour water kg, boil over high heat, put in ginger slices and cook for 30 seconds, take out and put them into ice water to soak for half an hour, take out ginger slices and wrap them in clean gauze or towel, and gently squeeze out the water.

Pour the ginger slices into the cooled seasoning and refrigerate for 4-6 hours before serving. One kilogram of hairy ginger can be made into about 600 grams of ginger slices.

Guangxi Lipu rural lady teaches you to pickle tender ginger at home, sour, hot and crispy, appetizing on hot days, cold and cold.

Personally, I think the sweet and sour kind is more delicious, but I don't know how to make it.

<>Everyone remembers the saying".Eat radish in winter and ginger in summerThis is a classic work of Chinese medicineTreatise on Typhoid FeverIn summer, the yang energy is on the surface, and the stomach is weak and cold, and eating ginger can warm the stomach and strengthen the spleen.

In addition, due to the hot summer, people tend to eat more cold food or blow air conditioners for a long time, which is easy to hurt the spleen and stomach and damage yang energy. This causes diarrhea, abdominal pain, loss of appetite, fatigue and weakness. And ginger has the effect of driving away cold and heat, appetizing and antidiarrheal.

Of course, the ginger itself has a spicy taste, and old ginger is generally used as a stir-fry spice for stir-frying. WhileThe best thing to eat is the tender ginger in June。Pink ginger sprouts, when pickled, or made into sweet and sour ginger shreds, ginger slices; Or pickled into sour and spicy ginger pieces, used to stir-fry with fat beef and chicken thighs, especially appetizing rice, but also play a role in regulating the spleen and stomach.

Pickled ginger needs to be prepared: 800 grams of tender ginger, white vinegar, sugar, salt, two wattles, Sichuan pepper, white vinegar, the method is as follows:

1. When buying tender ginger, you should choose the one with more pink parts on the head, such ginger is more tender, and the color of the bubble is a little fleshy, which is very beautiful.

Brush the cracks of the ginger with a small brush and drain the water.

2. Since there is a lot of ginger, grab it with your hands so that the salt evenly covers the surface of the ginger and marinate for 10 minutes.

3. The bottle of pickled ginger should be oil-free and water-free. At this time, the ginger is separated, and the ginger pieces can be added to the seasoning and put directly into the sealed jar. The sweet and sour ginger slices that are eaten directly need to be boiled in water.

4. After boiling an appropriate amount of water, add ginger slices and cook over medium heat for 1 minute.

5. After boiling, cool water 2-3 times, then hold it with your hands, spread it on a dry and clean cutting board, and drain the water.

Then the white vinegar for pickling: white sugar: the proportion of water is prepared, when draining the water, you can make this sweet and sour juice, put it in a sealed jar, and wait for the white vinegar to melt the sugar.

Drain the ginger slices in an airtight jar and marinate for 24-28 hours before serving.

7. For ginger cubes used for stir-frying and eating as kimchi, add a small handful of Sichuan peppercorns, 2 tablespoons of salt, 1 tablespoon of sugar and pure water that has not covered the ingredients. After doing a good job, seal and store it, and there will be no problem for about a week.

Ingredients: 700 grams of tender ginger.

Excipients: 100 grams of sugar

100 grams of white vinegar, 100 grams of clear water, a little salt, and Du Luoshenzhi

A little dried flowers. 1. Remove the light red part of the ginger outside, clean it, air dry it in a ventilated place.

2. Slice the tender ginger with a planer.

3. Add a pinch of salt and stir well.

4. Marinate until the water comes out.

5. Start to prepare sweet and sour sauce, water: vinegar: sugar = 1:1:1, take sugar, white vinegar and water and put it in a pot to boil, add some dried roselle, cool and set aside.

6. Squeeze the ginger slices that have been marinated for a period of time and squeeze the juice dry.

7. Put the tender ginger slices into the jar.

8. Pour in the sweet and sour sauce to cool.

9. Put it in the refrigerator and refrigerate it, and you can eat it after 2-3 days.

10. Picture of the finished product of pickled ginger.

Clean and slice the tender ginger and put it in salt

system, drain the water, add zhi sugar and stir, then put it in a sealed container, add an appropriate amount of white vinegar, put it in the refrigerator for a few hours, and the tender ginger will be pickled, the specific steps are as follows:

Ingredients: 190g of sliced ginger, 10g of salt, 50g of sugar, 15g of white vinegar.

1. Wash the tender ginger and trim it with a knife first.

2. Cut the tender ginger into cubes and set aside.

3. Add salt, soak until the water becomes soft, and drain the salted water.

4. Add an appropriate amount of sugar (personal preference).

5. Put the tender ginger into a sealed container, then add an appropriate amount of white vinegar, and seal it for storage.

1. The pickled tender ginger should be removed from the water, otherwise it will affect the taste and preservation time.

2. Because the sugar water has not been boiled, it should be eaten within a week or as soon as possible.

Pickling is a very effective way to preserve the seeds of vegetables at an early stage. Nowadays, the pickling of vegetables has been simplified.

The single preservation method is transformed into a processing technology for vegetable products with a unique flavor. The traditional food of pickles is the crystallization of the wisdom of the Chinese people for generations and a part of the precious cultural wealth of the motherland.

Pickling is a method of salting fresh fruits or raw materials that have been processed by other methods to make food by using the preservation effect of salt.

Ingredients Recipe Calories: 794 (kcal).

The main ingredient is 3 catties of tender ginger.

Method steps.

Rinse the young ginger and let it dry. Take a dry and 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!

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.

Ingredients: 250g of tender ginger, appropriate amount of white vinegar, appropriate amount of rock sugar, appropriate amount of salt.

1. Wash the tender ginger and dry it.

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

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

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

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

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

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.

8. Put the ginger slices into a bottle.

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.

10. Finished product drawing.

Nenjiang can be made to vinegar soaked ginger, and the taste is particularly delicious. How to soak ginger:

Spare ingredients: appropriate amount of tender ginger, appropriate amount of white rice vinegar, appropriate amount of sugar, a little honey, a little salt;

Production process: In the first step, prepare an appropriate amount of ginger, add some flour to it, carefully scrub the skin, and then put the ginger into a ventilated place to dry the water on the surface to ensure that there is no raw water on the surface of the ginger;

The second step is to prepare a container at the same time, sterilize it in advance, and ensure that it is water-free and oil-free, and cut the processed ginger into thick slices of almost 1 mm, the thinner the better;

The third step is to add water to the pot, after the water is boiled, put the ginger slices in the pot of boiling water, blanch, 30 seconds, you can remove it, and control the moisture;

The fourth step is to mix the processed ginger, add a spoonful of salt, a spoonful of sugar, and 2 spoons of honey, mix it well, and then put the mixed ginger slices into a pre-processed glass container;

Step 5: Add three-quarters of white rice vinegar to the mixture, add a lid, and refrigerate for 2 days before you can enjoy.

Method 1: Wash and peel the ginger first, then put it in the basket, then sprinkle a layer of salt on the ginger, and turn it over again after three or four days, so that you can see the ginger turn golden brown and smell strong for five or six consecutive days.

Method 2: After washing the ginger, cut it into thin slices, first marinate it with salt for two minutes, then wash it with water, then put it in a container, then add salt and vinegar, cover it, and it will be good for about an hour.

Method 3: Clean the ginger and dry it, then choose a clean jar, and pour a bowl of cold white into it, then add star anise, Sichuan pepper, salt and chili, then stir evenly and then add ginger, cover the lid and eat it after a few days.

Method 4: Peel the ginger first, then marinate it with a little salt, then drain the water and add white vinegar and rock sugar, the amount of white vinegar should not exceed the ginger, so that the taste can be better.

The above is all the content of how to pickle ginger and eat it for you, ginger can be eaten by ordinary people, especially for people with colds and flu, dysmenorrhea and motion sickness.

1.After the tender ginger is pre-processed, cut a part into small pieces, put it in a plastic bag, then sprinkle it with salt, mix it evenly, and marinate it for 2-3 hours until it softens the water and sets aside.

2.Slice the rest of the ginger, put it in another plastic bag, add 2 teaspoons of sugar and mix well to marinate until the water is softened and set aside.

3.Then rinse the tender pickled ginger in cold boiled water, then drain and set aside.

4.Pour half a cup of sugar, vinegar and half a cup of cold boiled water into the pot and cook until the sugar dissolves, then let cool to become a sweet and sour sauce for later use.

5.Take a bowl, put in the tender ginger, then pour in the sweet and sour sauce until the tender ginger is submerged, mix well and soak for about 2-3 days to complete the pickling of tender ginger.

6.When eating, you can slice the pickled ginger and put it in a bowl, then add sweet and sour lotus root, chopped coriander, shredded cucumber and a little marinade and stir well and enjoy.

Materials. Ingredients: 700 grams of tender ginger.

Excipients: 100 grams of sugar, 100 grams of white vinegar, 100 grams of water, a little salt, a little dried roselle.

1. Remove the light red part of the tender ginger, clean it, air dry it in a ventilated place.

2. Slice the tender ginger with a planer.

3. Add a pinch of salt and stir well.

4. Marinate until the water comes out.

5. Start to prepare sweet and sour sauce, water: vinegar: sugar = 1:1:1, take granulated sugar, macro white vinegar and water into a pot and boil, add some dried roselle, cool and set aside.

6. Cover the ginger slices that have been marinated for a period of time and squeeze the juice dry.

7. Put the tender ginger slices into the jar.

8. Pour in the sweet and sour sauce to cool.

9. Put it in the refrigerator and refrigerate it, and you can eat it after 2-3 days.

10. Picture of the finished product of pickled ginger.

Ingredients: 500 grams of tender ginger sprouts, 25 grams of salt, and an appropriate amount of rice vinegar.

Step 1 】 Clean the ginger;

2 】 Cut into thin slices;

3 】 Put the sliced ginger in a basin, sprinkle with salt and mix well;

4 】 Static marinating for 2 hours will make a lot of water;

5 】 Pour out the marinated water and put the ginger slices into a clean oil-free and waterless bottle;

6 】 To the rice vinegar, the vinegar has just not reached the ginger slices, cover the lid and put it in the refrigerator to refrigerate, take it as you eat, and the ginger slices soaked in vinegar can be eaten the next day;

7 】 You can use white vinegar instead of rice vinegar.

Ingredients: 800 grams of fresh ginger, 660 ml of apple cider vinegar, appropriate amount of salt.

Step 1 ] Wash and drain the fresh ginger;

2] Slicing;

3 ] Put it in a clean bowl and set aside;

4 ] Add salt;

5 ] Stir well and marinate for 2 hours;

6 ] Pour out the pickled ginger water;

7 ] Take a clean bottle and put in the ginger slices;

8] Pour in apple cider vinegar and cover with ginger slices;

9 ] Cover and marinate for 5 7 days;

10 ] A delicious dish of pickled ginger is ready.

Tips: Wash and drain the ginger;

With apple cider vinegar can be without added sugar, it is healthier;

The ginger should be marinated for 2 hours, and the ginger water should be poured before the vinegar can be added;

The marinated container must be water-free and oil-free, dry.

Material. 300 grams of ginger, 10 grams of salt, appropriate amount of salt, 100 grams of caster sugar, 200 grams of white vinegar, 150 grams of water

Method. 1.Remove the tender ginger and remove the coarse and hard parts, wash and drain.

2.Put the tender ginger from method 1 into a cooking basin, add the salt in the ingredients and mix well, marinate for about 5 hours, then knead the bitter water by hand and drain the water.

3.Soak Method 2 in cold boiled water for about 3 hours, then pour out the water and drain it.

4.Take a small pot, add water to boil, then add salt and caster sugar to dissolve, add white vinegar to cool and mix thoroughly, take a glass jar, put the tender ginger of method 3 in, and then add sweet and sour sauce to seal the lid, about 10 days.