The therapeutic effect of pickled ginger, the correct way to do pickled ginger

Warm yang, but not too much to eat, ginger is a bit dry.

To put it simply, eat too much cold ice content, eat some warm ginger to ward off the cold.

To eat crab, you can cut shredded ginger with vinegar to ward off the cold.

Method 1: Raw material formula: 100 kg of ginger (peeled) and 16 kg of salt.

Method: Choose the tender ginger before the white dew. After selecting the fresh ginger with water, rub off the outer skin, put it in the basket, and sprinkle a layer of salt on each layer of ginger, more up and less below. Stir once a day, and after 5 to 6 days, it will be the finished product.

Quality standard: golden color, crisp and not rotten, with a strong fresh ginger smell.

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Method 2 is the simplest and most direct method, is to wash the ginger, cut thin slices with a knife, marinate with salt for a while, about 2 minutes, and then wash it with water, put it in a container, sprinkle salt and vinegar in it, and cover it. If you like something sweeter, add some sugar. It took almost an hour or so.

Method 3 1Wash the ginger first, cool and dry, (be sure not to leave raw water, that will produce flowers).

2.Boil a large bowl of boiling water, let it cool, then pour it into a clean jar, put down star anise, peppercorns, salt, stir well, if you eat spicy, you can put some raw chili peppers in it.

3.Put the cool and dried ginger down, cover the lid of the jar, don't leak, you can eat it in a few days, and soak it next time. The taste is more beautiful;

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Method 4: A simple method: peel the ginger, marinate it with a little salt, drain the water and put it in white vinegar and rock sugar to marinate. (White vinegar is advisable to have ginger, and rock sugar can be adjusted according to taste.)

Suitable for. It can be consumed by the general population. 1.It is suitable for people with cold and flu, cold dysmenorrhea, motion sickness and seasickness. 2.Those with yin deficiency, internal heat and excessive evil heat can eat less. 3.People with a cold constitution can eat it in large quantities.

The main ingredients for pickling ginger: 100 kg of ginger (peeled) and 16 kg of salt.

How to make pickled ginger:

1. Wash and dry the ginger before pickling.

2. Cut the ginger into slices, it is better to be thinner.

3. According to the ratio of 10 catties of ginger and 4 taels of salt, mix the salt with the ginger slices to mix more evenly.

4. After marinating for 2-3 hours, when there is already marinade, remove the ginger slices and drain them with gauze.

5. Bottle and seal the drained ginger slices, and put some sugar in one bottle and set aside. When you want to eat it, eat this bottle first. After eating, add sugar to the second bottle and set aside.

The process of making pickled ginger is as follows:1.After washing the tender white ginger, scrape the skin and soak it in water for another 4 hours.

2.Then drain the water, sprinkle salt, mix well, and put salt according to personal taste, some people like to be lighter, some people like to be salty.

3.Let it dry in the sun for four or five hours, and the ginger should be turned over every hour.

4.Then let it cool in a cool place to prevent the ginger from spoiling later.

5.Prepare clean glass jars.

6.Fill the can, press and compact, and pour in light soy sauce.

7.Wait a month and you can enjoy delicious ginger and delicious food!

Pickled ginger, what are the benefits of eating it? The main effect of pickled ginger is to warm it. Improve the body's ability to resist disease and cold.

Ginger is an aromatic spicy stomach medicine, which has the effects of warmth, excitement, sweating, antinausea, detoxification, etc., especially for fish and crab poisoning, Banxia, Aracea and other drug poisoning. 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.

Many people know that ginger is also called soul grass, ginger after pickling has raw jin appetizing, phlegm and cough and ** external cold, diarrhea and abdominal pain and other diseases, so many people will buy some ginger to pickle, but some people pickle delicious, and some pickle taste is not very good. How do you pickle ginger and make it delicious? Here are four ways to marinate and satisfy your taste buds.

Ginger. How to pickle ginger and taste it is a good method.

First of all, we prepare 100 catties of peeled ginger and 16 kilograms of salt, which we can reduce according to the actual proportion. The best ginger to buy is the ginger that is relatively tender before the white dew. First wash and peel the ginger, then put it in a basket, put a layer of ginger, sprinkle a layer of salt, and turn over the coals, so that it is good to see the ginger become golden brown and have a strong smell for five or six days in a row.

How to pickle ginger and taste method 2.

This is a relatively simple and straightforward method, 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 and then add salt and vinegar, cover it, and it will take about an hour.

How to pickle ginger and make it delicious method three.

Wash the ginger and dry it to ensure that there is no water. Choose a clean jar, pour a bowl of cold white boil into it, then add star anise, Sichuan pepper, salt, and chili pepper, then stir well, add ginger, cover and eat in a few days.

How to pickle ginger and make it delicious method four.

If you want to pickle ginger more easily and deliciously, then you are especially suitable for this fourth method, first peel the ginger, then marinate it with a little salt, and then drain the water and then add white vinegar and rock sugar, the amount should not exceed the ginger, so that the taste will 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. The above methods hope to help you pickle more delicious ginger.

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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. 2. 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. 3. Ginger slices marinated for 4 hours will produce a lot of water, squeeze the ginger slices hard and put the water 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.)

4. If 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.

When the tender ginger is pickled, it tastes very refreshing and delicious, and the method is very simple. If you want to pickle, you only need to pay attention to a few small details to make a very tasty ginger. I'll give you a detailed description of how I pickle it, I hope it will help you.

Tender ginger] - crisp, sweet and sour.

Ingredients]: ginger, salt, rock sugar, white vinegar and water.

Exercise]: 1First, clean the prepared ginger, dry it, peel it and cut it into thin slices, put it in a pot, and add an appropriate amount of edible salt, so that the ginger can be marinated and the water can be poured out.

2.Soak the pickled ginger in cool boiled water for about 3 hours, then pour off the water and dry it for later use.

3.Pour water from the pot. After the water is boiling, add an appropriate amount of rock sugar and white vinegar and simmer over low heat. Once the rock sugar is fully melted, let it cool to form the sweet and sour juice we need.

4.Place the dried ginger slices in a clean glass container and pour in the dry sweet and sour sauce. The amount of sweet and sour sauce is just less than that of ginger slices, and it can be used after marinating for about 10 days.

Tender Ginger Tips:

I don't think there is much skill in marinating young ginger, only some aspects to pay attention to. Overall, the pickled tender ginger was delicious.

1.Ginger selection: Try to choose plump and fresh ginger, which will be fuller, fresher and better in taste.

2.Regarding the thickness of the ginger: When cutting the ginger slices, try to cut them as thin as possible. The flakes will have a crispier texture and a better texture when marinated.

1. Clean the purchased ginger with water, and then dry the water on its surface, which is drying, not drying, ginger will get old if it is too long, many people who sell pickled ginger will not clean the ginger before pickling ginger, because if the ginger is not dried after cleaning, the pickled ginger is easy to deteriorate, but there is no problem with drying the ginger after we clean it, the ginger after drying should be peeled, and the skin of the ginger is relatively thin, so just take a knife and scrape it off; 2. After scraping the ginger with salt, a lot of ginger juice will flow out after pickling, we have to pour out these ginger juice, and the ginger is not easy to eat with salt; (There is also a method of pickling ginger in our local area, not only using salt, but also using sake lees, and the aroma of ginger pickled on sake lees is stronger) 3. Dry the surface moisture of the salted ginger, and then put the ginger in a bottle, put a layer of ginger, add a layer of sugar and vinegar, and add more sugar to the top of the ginger, and the amount of vinegar should exceed that of ginger, because the ginger will absorb the vinegar into the ginger after a few days of pickling, so that the vinegar can not soak in the ginger, and the ginger is easy to deteriorate when exposed to the air.

Here's how: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.

Steps: 1. Tender ginger bought from the vegetable market.

2. Remove the light red part of the ginger from the outside, clean it, air dry it in a ventilated place.

3. Slice the tender ginger with a planer.

4. Add a pinch of salt and stir well.

5. Marinate until the water comes out.

6. Start to prepare sweet and sour sauce, the ratio seen on the Internet is water: vinegar: sugar 1:1:1, take sugar, white vinegar and water and put it in a pot to boil, I also added some dried roselle, cool and set aside.

7. Squeeze out the juice of the ginger slices that have been marinated for a period of time, and rinse them with pure water once.

8. Put the tender ginger slices into the jar.

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

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