Drowning young ginger as to keep it fresh? How to marinate fresh ginger

1. How to pickle young ginger.

Method: 1. Wash the ginger first, and scrape off some of the skin with a knife. Then cut the ginger.

into small pieces or small pieces.

2. Rinse the ginger with the peel off, and then let it dry the moisture on the surface.

3. Prepare a sealed glass jar.

4. Put the rice vinegar in the clay pot, boil, then add rock sugar, after you can't see the pieces of rock sugar, then put the dried ginger in it, and then turn off the heat when it boils again.

5. Put them all in an airtight jar and wait until they are completely cool before closing the lid.

6. You can only eat it after 14 days.

First, you can add an appropriate amount of vinegar at the beginning of pickling; secondly, appropriately increase the temperature at the beginning of fermentation to promote the rapid formation of lactic acid; Third, add salt in batches.

The fermentation temperature during the pickling process should not be too high, it is best to keep it between 12-22, and after the fermentation, the temperature of the pickled storage environment should be greatly reduced, preferably around 0.

How to keep young ginger fresh by pickling large ginger in a bottle, do not breathe. Once marinated, it is best to keep it in the refrigerator. It should be fresher for a longer period of time.

Wet the tender ginger first wash the water control and do not peel, then cut into suitable slices, mix well with the pot and squeeze out the water, so that the rock sugar and rice vinegar are soaked in a glass bottle for 3 to 5 days before eating. It's so beautiful to eat it in the fridge for a longer time.

There is also a special kind of fresh ginger, that is, tender ginger, the taste is very good, and the storage method is similar, but the tender ginger can be marinated with seasonings such as soy sauce, which not only lasts for a long time, but also tastes very good, killing two birds with one stone.

1. Wash the fresh ginger and peel off the skin from the surface with a paring knife.

2. Cut the tender ginger into slices and put it away.

3. Put the ginger slices into an oil-free container, and sprinkle a layer of salt with each layer of ginger slices.

4. Put the white vinegar into the pot, add the rock sugar, slowly boil the rock sugar over low heat, and let it cool naturally for later use.

5. Marinate the ginger slices with salt for about an hour, and then drain the water in the ginger slices with oil-free gauze.

6. Next, put the squeezed ginger slices into an oil-free container, then pour in the rock sugar and white vinegar sauce, cover the lid and refrigerate.

7. Sweet and sour, slightly pungent, most suitable for summer.

How to pickle fresh tender ginger deliciously.

1. Fresh tender ginger should be prepared 2 kg of fresh tender ginger when pickling, 200 grams of edible salt, appropriate amount of rock sugar, and an appropriate amount of white vinegar and rose vinegar should be prepared for Kai leakage, wash the prepared fresh tender ginger with water, remove its skin with a scraper, and then cut it into thin slices with a clean knife.

2. Add the cut ginger slices in a clean container, mix well with salt when ready, marinate for 3 5 hours later, pour out the pickled water, and then put it into a clean gauze and squeeze it hard, squeeze out all the water inside, prepare rock sugar, white sugar and rose vinegar and other seasonings and put them together in the pot to boil until rock sugar, turn off the fire and cool down after all are dissolved.

3. Put the pickled ginger slices into a clean container, then add the boiled sweet and sour sauce, seal and marinate after mixing, and the tender ginger inside can be marinated after two or three days, so that the pickled ginger has a faint rose red, and the taste is sour, and the taste is crisp and tender.

The easiest way to marinate fresh ginger.

There are many different pickling methods for fresh ginger, the simplest and most common pickling method is to wash the fresh fresh ginger and control the moisture to break it into small pieces, put it directly in a clean glass bottle, add an appropriate amount of edible salt and water to adjust the original pickle, it can be flavored after 3 or 5 days, and it can be eaten directly after taking it out.

Refrigerated preservation, frozen preservation, sand preservation, dry and ventilated place preservation, plant ash preservation, salt preservation. Refrigeration: Fresh ginger is put directly into a crisper or zipper bag, and refrigerated for about 2 weeks.

Freeze preservation: Wash the tender ginger in advance, then slice or shred, divide it into a lattice crisper box, and put it in the refrigerator to freeze it for 1 2 months. <

How to preserve fresh ginger:

1. Refrigerated preservation: Fresh tender ginger is directly put into a fresh-keeping box or a zipper fresh-keeping bag, and put in the refrigerator for about 2 weeks.

2. Freeze preservation: Wash the tender ginger in advance, then slice or shred, divide it into a lattice crisper box, and put it in the refrigerator for 1 2 months.

3. Preservation with sand: This method only needs to bury fresh young ginger in the sand, and the depth is 2 4 cm in the sand.

4. Dry and ventilated place preservation: Cool, dry, ventilated and cool place is a good place to preserve fresh and tender ginger, plus some hay, which can maximize the preservation time, and at the same time do not let ginger come into contact with food related to wine.

5. Preservation of plant ash: Grass ash can preserve fresh ginger and cover it with fresh and tender ginger.

6. Preservation with salt: Salt can preserve tender ginger for 10 days without rotting, only need to wash the fresh tender ginger, dry it, sprinkle salt on it, and use a small plastic bag to keep it unsealed.

Summary. 4. 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. 5. After boiling an appropriate amount of water, add ginger slices and cook over medium heat for 1 minute. 6. After boiling, cool the water 2-3 times, then hold it with your hands, spread it on a dry and clean board, and drain the water.

7. Then the ratio of sweet and sour juice for marinating, white vinegar: sugar: water, when draining the water, you can make the 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. 8. 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 purified water that has not been used for the ingredients. After doing a good job, seal and store it, and there will be no problem for about a week.

How to marinate young ginger.

1. Method 1: Cut the purchased ginger into thin slices. Soak in water for half an hour 2, Sun Blind Huai poured out the water and rinsed a little. Then add salt and marinate for half an hour.

3. Rinse the pickled ginger. 4. Then according to your own taste, pour in sugar Shenshen, Zeyou vinegar, light soy sauce. 5. Seal, you can eat it the next day.

2. Method 2 (1) Ingredients: 800 grams of ginger, 800 grams of white vinegar, appropriate amount of sugar, appropriate amount of salt, appropriate amount.

2) Method 1: When buying tender ginger, you should choose the pink part of the head, so that the ginger of the answer limb is more tender, and the color of the bubble is a little fleshy, which is very good-looking. Jiang Xun brushed the crevices of the mu with a small brush, and then drained the grams of ginger, I divided them into two categories, one is 500 grams of ginger; The other category is 300 grams of ginger slices, because there are differences in the way they are pickled. But this step can be used together with salt to kill the water, 3, because there is more ginger, so grab it with your hands, so that the salt evenly covers the surface of the ginger, marinate for 10 minutes.

4. 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.

5. After boiling an appropriate amount of water, add ginger slices and cook over medium heat for 1 minute. 6. After boiling, cool the water 2-3 times, then hold it with your hands, spread it on a dry and clean board, and drain the water. 7. Then marinate with sweet and sour sauce, white vinegar

Sugar: The proportion of water is mountain key, when draining the water, you can make the sweet and sour juice, put it in a sealed jar, and wait for the white vinegar to be full of melted sugar. Drain the ginger slices and put them in an airtight jar, refrigerate and marinate for 24-28 hours, and then you can use them.

8. 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 purified water that has not been used for the ingredients. After doing a good job, seal and store it, and there will be no problem for about a week.

Tender ginger can be kept longer by refrigeration, the tender ginger can be stored in a fresh-keeping bag, put it in the refrigerator and freezer for about three months, and the tender ginger can be preserved for a long time in the fine sand, the fresh tender ginger is earthy yellow, there is no old ginger spicy, and the edible grinding can accelerate blood circulation, warm the spleen and stomach, and remove the cold.

1. Storage method

Tender ginger can be stored for a long time by refrigeration, put the tender ginger in a fresh-keeping bag, put it in the refrigerator and refrigerate, it can be stored for about three months, or you can prepare a pot of fine sand, put the tender ginger in the clean fine sand, and it can also be stored for a long time.

2. Selection method

The skin of fresh young ginger is smoother, earthy yellow, more moisture, harder texture, the taste is not as spicy as old ginger, and the tender ginger with sulfur smell cannot be bought, and the rotten, black and moldy tender ginger is toxic and cannot be eaten.

3. Efficacy

Ginger contains ginger ketone, gingerene and vitamins, which can accelerate blood circulation and infiltration ring, increase perspiration, and also warm the spleen and stomach, reduce the symptoms of cold hands and feet, and drink more ginger soup in winter to get rid of cold, and people with cold bodies can eat ginger to improve their physique.