Why is soy sauce pickled ginger sour, and why does pickled artichok have a sour taste

The reason why soy sauce pickled ginger has a sour taste mainly stems from the following two aspects:

1.Ingredient list: The main ingredients of pickled ginger are ginger and soy sauce.

Ginger itself contains a substance called gingerol, which has a distinctly spicy taste. However, during the soaking process of soy sauce, some gingerol may react, resulting in a weakened pungent flavor and a sour taste. In addition, soy sauce itself contains a variety of acids, such as amino acids and lactic acid, which can also affect the taste of pickled ginger.

2.Preparation steps: In the process of making soy sauce pickled ginger, if you master the correct steps, it may also affect the final taste.

For example, if you soak ginger for too long, it may lead to an enhancement of the sour taste. In addition, if the soy sauce used to make pickled ginger is not a high-quality brewed soy sauce, but a soy sauce formulated with chemical additives, it may also affect the taste of pickled ginger and lead to the development of a sour taste.

Therefore, in order to make soy sauce pickled ginger with a suitable taste, it is recommended to use high-quality ginger and brewed soy sauce, and strictly control the brewing time.

First of all, there will be some lactic acid bacteria in the air and ginger.

In the soak ginger. Lactic acid is produced by fermentation.

Secondly, soy sauce itself is sour, its total acid is about more than 1% (usually a little more than a quarter of white vinegar), but under normal times, the high salt content of soy sauce masks the sour taste.

Pickled artichokes. The sour taste is caused by the spoilage of the artichokes.

Under normal circumstances, the taste of artichoke is salty, crisp and refreshing, and there is no sour taste, but when the artichoke deteriorates, it will be eroded by bacteria, resulting in fermentation and sour taste.

The scientific name of artichoke is "Jerusalem artichoke", and its main components are inulin, crude fiber, and rich minerals. It has been reported that the tubers of fresh Jerusalem artichoke contain about 15%-20% inulin, accounting for about 70% of the dry weight of Jerusalem artichoke, and 70%-80% of them are fructooligosaccharides.

Water, protein, ash, crude fiber, and also contains certain vitamins.

First of all, pickled ginger itself needs to be vinegared, if it tastes too sour, it may be that the vinegar is too much, you can add some sugar to the comprehensive taste, the following is the method:

Ingredients: ginger, salt, sugar, apple cider vinegar.

Production steps: 1. Wash the ginger;

2. Cut thin slices, put them in the crisper layer by layer, and sprinkle each layer with a thin layer of salt;

3. After half an hour, the ginger comes out of the water and drains the water;

4. Then spread it flat in the crisper layer by layer, and sprinkle each layer with a thin layer of sugar;

5. Add apple cider vinegar and level with ginger;

6. Put the crisper tightly in the refrigerator and refrigerate overnight, and you can eat it the next day.

Put too little salt, especially in pickled food, you must put more salt, otherwise it will be easy to spoil.

Wash the artichokes and let them dry.

Bring all the seasonings to a boil and let cool. Place the dried artichoke in the crisper box. Pour the cooled condiment water into the crisper box.

Start by adding a layer of plastic wrap. Cover again, put in a cool place and marinate for more than a week. When eating, cut the artichoke into thin strips, add some cooked sesame seeds, and then drizzle some soy sauce, vinegar and sesame oil.

Do this, you try it and it should be delicious.

Artichoke is also known as five-star grass, Latin scientific name: Helianthus tuberosus LIt is a root-bearing herbaceous plant of the family Asteraceae and sunflower.

Native to North America, it was introduced to Europe in the 17th century and later to China. Autumn flowering, there are yellow small disc flowers, shaped like chrysanthemum, the production is generally propagated by tubers, its underground tubers are rich in starch, inulin and other fructose polymers, can be edible, cooked or boiled porridge, pickled pickles, dried Jerusalem artichoke, or used as raw materials for the preparation of starch and alcohol. Above-ground stems can also be added with working feed.

Its tubers or stems and leaves have the effect of diluting water and dehumidifying, clearing heat and cooling blood, and benefiting the stomach and middle. Planting near the house also has a beautifying effect. Artichoke has been called the "21st Century Zoonotic Crop" by the Food and Agriculture Organization of the United Nations.

It is estimated that it is in the raw water, remember to be salty when you cover it, boil the water, put the salt, shallots and ginger in it, put some chili peppers in it, and then boil it again, put it in a container and then put the artichoke in it, you must have the water cool and then put the artichoke.

The reason why there is no sugar is put is because it is not sealed.

When sugar is put in, the sugar is fermented to produce lactic acid.

It must have been made by your daughter-in-law!! fermented)

It should be the reason why it is not well sealed.

If it's moldy, add vinegar directly next time.

First of all, pickled ginger itself needs to be vinegared, if it tastes too sour, it may be that the vinegar is too much, you can add some sugar to the comprehensive taste, the following is the method:

Ingredients: Ginger.

Salt, sugar, apple cider vinegar.

Production steps: 1. Wash the ginger;

2. Cut thin slices, put them in the crisper layer by layer, and sprinkle each layer with a thin layer of salt;

3. After half an hour, the ginger comes out of the water, withered and dried up;

4. After the orange is respected, it is spread out in the crisper layer by layer, and each layer is sprinkled with a thin layer of sugar;

5. Add apple cider vinegar and level with ginger;

6. Put the crisper tightly in the refrigerator and refrigerate overnight, and you can eat it the next day.

Pickled sour ginger. <>

1 person has cooked this dish.

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Fen fuzn

Ginger can go to the wind and warm the stomach.

Ingredients: ginger a pound.

White vinegar 1/2 stick.

Salt quality vinegar essence in a small packet.

White Sand Sugar quality.

The practice of pickling sour ginger.

First of all, clean Jiang Xian.

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Then peel the ginger and cut it into slices.

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Put salt. <>

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Put white sand sugar. Please click Enter a description.

Put white vinegar vinegar essence in a pot of vinegar first, boil the vinegar first, put the ginger down in the vinegar, marinate in the vinegar, and massage it.

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Finally, I poured it into the bottle and waited for a day before eating.

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Tips: I want ginger to taste d marinated for a long time

Edible alkali: edible soda ash (sodium carbonate Na2CO3) and edible baking soda (sodium bicarbonate NaHCO3) headline Laiyan.

Neutralize it.

Hello! The pickled ginger is too sour, it should be that the salt was less when pickling, and now you can only put some rock sugar in it to reconcile.

My personal experience is to add a little sugar to neutralize the taste, if you don't want to mix it with sugar, then you can soak it in cold boiled water when eating, dry it and re-season.

Put rock sugar in and neutralize it.

Drain the water and refill with cold boiled water.

Wash with water several times when eating.

First of all, pickled ginger itself needs to be vinegared, if it tastes too sour, it may be that the vinegar is too much, you can add some sugar to the comprehensive taste, the following is the method:

Ingredients: ginger, salt, sugar, apple cider vinegar.

Production steps: 1. Wash the ginger;

2. Cut thin slices, put them in the crisper layer by layer, and sprinkle each layer with a thin layer of salt;

3. After half an hour, the ginger comes out of the water and drains the water;

4. Then spread it flat in the crisper layer by layer, and sprinkle each layer with a thin layer of sugar;

5. Add apple cider vinegar and level with ginger;

6. Put the crisper tightly in the refrigerator and refrigerate overnight, and you can eat it the next day.

If it has been marinated, there is no way to reverse it, so you can only pay attention to it next time, and the correct way to do it is introduced below:

Preparation materials: ginger, sugar to see how much ginger, vinegar to see how much ginger, a little salt, a little cooking wine production steps:

1. Ginger should buy this pink head and white body, so that it will be tender and delicious.

2. The tender ginger bought back is basically very clean, remember, do not wash with water, wash it with water to pickle, it will be moldy after preservation, and then the ginger skin will be scraped off to be tender.

3. Find a clean glass bottle or plastic jar, clean and waterless, put the ginger into a container, fill a layer of ginger and put a little sugar.

4. Then pour in white vinegar and press the ginger by hand, the vinegar can be soaked in ginger, not too much.

5. Put a little salt and cooking wine.

6. You can eat this brew for more than a week.

7. Finished products.

Soda ash is not an alkali, it is a salt, and some salts can react chemically with acids.

Prepare the ingredients

Tender ginger soaked in red pepper, salt, rice vinegar.

Sugar steps

1.Wash the ginger, dry the water and cut it into slices for later use (many people say to remove the ginger skin, I don't, such a tender ginger has to be peeled, what a pity, and the skin adds to the crispness).

2.Cut the pickled red pepper into small pieces and set aside.

3.Add salt to the sliced ginger, marinate for about half an hour, pour out the water, and rinse with purified water. (Because it is easy to taste when you put too much salt, it will be salty if you don't rinse it with water).

4.Strain out the excess water from the prepared ginger slices, put in the chopped red pickled pepper, pour in an appropriate amount of rice vinegar and sugar, mix well for about ten minutes and eat. Place the ginger slices in a glass bowl, cover and refrigerate. (Acidic foods are best served in glassware).

Rinse the ginger and remove the skin.

Cut transversely into thick slices.

Mix well with salt and marinate for one hour, then wash with water, remove and use kitchen paper to absorb the surface water.

Put it on the balcony for two or three hours until dry.

Question: Can you mask with plastic bottles?

Dear, what's the problem?

I wish you a happy life.

Dear, yes.

Question: Do I need to drain water?

How much water do you put in it?

Put it to submerge the ginger slices.