Tips for soaking tender ginger in sweet and sour, what is the correct way to soak ginger in sweet an

<> material. Ingredients: 250g of tender ginger;

Excipients: appropriate amount of white vinegar, appropriate amount of rock sugar, appropriate amount of salt.

Sweet and sour soaked ginger.

Wash the ginger and let it dry.

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

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Thinly slice the dried ginger and prepare white vinegar and rock sugar.

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

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

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Bring the rock sugar and white vinegar to a boil until the rock sugar melts and let cool.

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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.

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Ginger slices in bottles.

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Pour in the cooled sweet and sour sauce over the ginger slices, cover and marinate in the refrigerator for a day before serving.

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Tips: 1. The thinner the ginger you cut, the better, the easier it is to absorb the flavor and the taste is better.

2. The ratio of sweet and sour is adjusted according to your taste.

3. Rock sugar can be replaced with white sugar, if you use white sugar, you don't need to cook, just put white sugar and vinegar after putting the ginger slices.

4. It is recommended to eat breakfast, not too much at a time, and don't eat ginger after noon.

5. Use clean utensils when taking them.

Ingredients: 500 grams of fresh ginger, 100ml of light soy sauce, 100ml of balsamic vinegar, 50 grams of sugar.

Here's how to do it:

[Step 1]: First of all, we prepare two large pieces of ginger, break the ginger we bought back and rinse the sediment inside with water, wash it and put it in a ventilated place to dry the moisture on the surface, which is one of the delicious tricks of bubble sweet and sour ginger, and let the ginger slices be in a semi-dehydrated state.

[Step 2]: At this time, we prepare a glass jar container, clean it with water, and then scald it with boiling water to disinfect it to ensure that the jar is in a state of no oil and no water, and put it in a ventilated place to dry and set aside, <>

Step 3]: Dry ginger with a knife cut into thin slices, about two to three millimeters thick is fine, do not cut too thick, lest it not be easy to taste, <>

After the ginger is cut, use chopsticks to sandwich the ginger slices into the glass jar, remember not to let the ginger slices meet the raw water, the jar must be in a water-free and oil-free state, so that the soaked ginger will not have white foam and will not deteriorate, after the ginger is all loaded, shake the bottle in the table, so that the ginger is more tightly packed and can be filled more, <>

Step 4]: Next, we prepare a large bowl to mix a sauce, first pour 100 ml of light soy sauce into the bowl, then pour 100 ml of balsamic vinegar, or white rice vinegar, the best ratio of light soy sauce and vinegar is 1:1, add sugar and stir until it melts, mix well and pour it directly into the jar, so that the juice does not pass the ginger slices, <>

Then prepare a fresh-keeping bag folded in half to seal the mouth of the jar, and then close the lid tightly, so that the jar is sealed more tightly, and put it in a cool place or refrigerator for preservation, which is the second trick of soaking sweet and sour ginger to taste, and the proportion of sauce should be adjusted correctly.

Sweet and sour ginger in this way, you can eat it every other day, eating a few pieces of vinegar pickled ginger every day is good for the body, appetizing and greasy can also dispel dampness, and you can eat a can for a year.

The preparation of sweet and sour pickled ginger.

<> material. 500g ginger, appropriate amount of Shanxi aged vinegar, appropriate amount of sugar.

Method. 1. Wash the ginger and dry it.

2. Then put it in water-free and oil-free utensils.

3. Pour the vinegar without ginger and add an appropriate amount of sugar.

4. Store at room temperature after sealing, and eat after changing color and flavor.

<> material. 1 kg of tender ginger, 300 grams of rock sugar, white vinegar.

Method. 1. Buy the tender ginger and rinse it well.

2. Put it in a sieve basket to dry, about 2 hours in summer. Use a knife to remove the red part.

3. Cut part of the ginger into thick slices, and part of the ginger with a planer.

4. Put the rock sugar in white vinegar, bring to a boil over low heat, turn off the heat and let cool.

5. Take a clean container and put the ginger slices on the bottom and the thin slices on top.

6. Pour in the completely cold icing sweet and sour, cover the ginger slices, cover and marinate for 15 days, and wait for the ginger to turn red.

The preparation of the tender ginger vinegar is as follows:

First of all, prepare 200 grams of fresh ginger, 300 grams of white vinegar, a little salt, an appropriate amount of rock sugar, find a glass bottle that can be sealed, wash the ginger prepared in advance, remove the water, and cut it into thin slices for later use.

Secondly, put the prepared glass bottle, sterilize it with hot water and dry it, put the ginger slices prepared in advance into the bottle, add rock sugar and a little salt, then pour in white vinegar, seal the glass bottle, and put it in the refrigerator. Refrigerate for a week, then take it out and use it directly.

500 grams of tender ginger.

500 grams of white vinegar.

150 grams of sugar.

50 grams of salt (the above proportion is adjusted according to taste, not so precise) in a glass sealed container.

Prepare a glass container that can be sealed, look at the size of the container to purchase ginger, ginger must be just on the market, must not use old ginger! Wash the ginger, cut it into small pieces to dry, wash the container, dry it, pour in sugar, salt, white vinegar and stir it with dry chopsticks until it is completely melted, after the ginger is dried, put the ginger pieces one by one, press tightly, cover the lid, and you can eat it after 3 days.

Method: 1. Cut the ginger slices into slices first. It is best to use ginger, which has good medicinal value, and can also improve the blood circulation system and promote digestion. Sliced ginger doesn't need to be too thick, but it must be evenly chopped.

2. The vinegar should be made of raw rice vinegar, if the vinegar essence and blended vinegar are used, it will not play the effect of traditional Chinese medicine. The generation of western Henan has been soaking ginger in persimmon cake vinegar for thousands of years, and although the local people's daily living standards are very low, the average life expectancy is longer.

3. Put the cut ginger into the glass bottle, then pour the vinegar into the bottle, pay attention to the glass bottle, the glass bottle must be cleaned, and there can be no organic oil in the glass bottle to prevent the ginger from mildew; The vinegar must not pass the ginger slices, so that the ginger slices are not exposed, and then put the vinegar-soaked ginger slices in the refrigerator for storage. After a week, you can eat 2 4 pieces of ginger every day, which has a good effect of reducing blood lipids and assisting ** arthritis. If you take it for a long time, you won't get hurt when you're older, and you can also prolong your life.

Wash the ginger and let it dry.

Slice thinly and place in a clean basin.

Cut the tender ginger, sprinkle salt, 3 catties of ginger, 5 tablespoons of salt (salt is mainly to sprinkle off water, so you can add a little more), stir well, and leave for two hours.

Boil rock sugar in a stainless steel basin, add two spoons of vinegar and stir over low heat (iron pots and non-stick pans are not easy to cook, vinegar will deteriorate, and then the damage to the pot is also very great, so stainless steel basins are the best), if friends like sour, you can add more vinegar.

Rock sugar is fastened, add four rose eggplants, let it cool, add a bottle of mineral water, and set aside.

Squeeze out the water of the young ginger, put it in a container, and pour in the vinegar to cool, the vinegar sauce must be higher than the ginger.

If you think the color is light, you can add two rose eggplants to the container (such tender ginger is the ginger slices we go to Japanese food).

Put it in the refrigerator for a week, preferably for a month, and it tastes quite good.

1.Ingredients: white vinegar, ginger, old rock sugar.

2.Cut the tender ginger evenly into thin slices and set aside!

3.Prepare an oil-free and water-free airtight container and put the ginger slices in it.

4.Add an appropriate amount of rock sugar and adjust to your taste.

5.Add white vinegar, submerge the ginger slices, cover and refrigerate overnight!

To make vinegar, first clean the ginger and control the water. Slice and put in a sealed bottle, put an appropriate amount of rock sugar, pour in white vinegar and seal. You can eat ginger in seven days.

Wash the ginger by soaking it in vinegar. Allow to dry before adding vinegar. You can rely on intelligence.

Ginger is usually sliced and then soaked in a large sealed dish for about a week.

First of all, the purchased pulp is cleaned, and then it is dried to dry the water. It can be soaked directly in vinegar and soaked for more than a week. Some will add a little salt to it.

You need to prepare 5 6 heads of garlic, an appropriate amount of honey, a clean glass bottle, peel and wash the garlic, you can marinate it in salt water for a period of time to remove the astringency of the garlic, and then take out the garlic and drain it to avoid the moisture in it causing the honey to deteriorate, first pour a layer of honey into a clean glass bottle, then put in a layer of garlic, repeat this step, and finally let the honey not pass the garlic, so that the honey soaked garlic is perfectly completed.

Ingredients: 500 grams of tender ginger slices.

Salt 15 grams.

Rock sugar + brown sugar 70 grams.

Aged vinegar 120 grams.

Light soy sauce 20g.

Water 40 grams.

To make vinegar soak tender ginger.

Take the tender part of the fresh ginger and soak the old one in the jar.

Rinse and slice well, about 1 yuan coin thickness, add 15 grams of salt, mix well and marinate for 4 hours, then pour out the excess salt water (do not need to wash).

Boil sweet and sour sauce: add 35 grams of rock sugar and brown sugar to a stainless steel small pot, 120 grams of aged vinegar, 20 grams of light soy sauce and 40 grams of water, boil over medium-low heat for 1 minute, turn off the heat and cool.

After cooling, pour the sweet and sour sauce into the marinated ginger slices (the sealed jar of vinegar-soaked ginger is preferably made of acid-alkali resistant material), seal it and put it in the refrigerator to refrigerate for 1 month.

Cover and refrigerate, and you can eat it tomorrow morning.

Breakfast porridge, refreshing and appetizing.

This is the correct way to soak ginger in vinegar, delicious and not spicy, the method is simple and detailed.

Ingredients: 200 grams.

Vinegar: 100 grams.

Light soy sauce: to taste.

Salt,: a please.

Excipients: a little.

Sugar: A little.

Cooking steps: 1) Ginger, take the sprouts and wash them, 2: slice them with a knife, 3: take a glass bottle, 4: put the cut ginger into the glass bottle, 5: put in light soy sauce, vinegar, sugar, salt, chicken essence, it's OK, cover the lid, let it sit overnight, and you can eat.

To make vinegar soak tender ginger.

1.Ginger, take the sprout part, wash, 2Before slicing with a knife, 3Take a glass bottle, 4Put the chopped young ginger in a glass jar, 5Put in light soy sauce, vinegar, sugar, salt, chicken essence, you can put the lid on it, let it sit overnight, you can eat, 6Finished product,

In general, ginger should be careful not to pick old ones, then cut the slices and dry them, then put them in the tube, put vinegar and sugar, and it will be better after a period of time.

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2. Prepare a glass bottle that is washed and cooled and dried, stack the cut ginger slices to the bottom of the glass bottle, and put in an appropriate amount of rock sugar;

3. Add aged vinegar or rice vinegar, the amount should not exceed the ginger slices;

4. People with high blood pressure and hyperlipidemia should eat 1 2 tablets after breakfast every day;

5. People with dampness and cold can eat 1 2 tablets more every day;

6. Remember to disable it after noon.

My method is very simple, wash and slice the young ginger, use salt to kill the water and then wash off the salt, add rice vinegar and sugar to soak until it tastes good and can be eaten.

Sweet and sour ginger ingredients: 150 grams of seed ginger, 15 grams of sesame oil, 30 grams of vinegar, 1 5 grams of salt, 20 grams of sugar.

1) Clean the outer layer of the ginger branch and cut it into thin slices, then marinate it with salt for a few minutes, and then take a bath again. Drain the water.

2) Put ginger slices in a bowl, add salt, sugar, vinegar and sesame oil and mix well.

Sweet and sour ginger features: sweet and sour taste, crisp and refreshing.

Wash the ginger, dry it, put it in a jar, fill it with vinegar and put some sugar. I guess.

The correct way to soak young ginger in vinegar is as follows:Tools Ingredients: 200 grams of ginger (or jujube ginger), 4 tablespoons of rice vinegar, 4 tablespoons of sugar, 1 tablespoon of salt, 2 spicy millet, knife, spatula, bowl, refrigerator, cutting board, spoon, plastic wrap, basin, water.

1. Wash and peel the ginger, I use dried ginger, and those who are afraid of spicy orange can use tender ginger.

2. Cut the peeled ginger into thin slices, or use a spatula to cut into thin slices!

3. After cutting it all, enlarge it in a bowl!

4. You can add a little millet chili.

5. Take a small bowl and add rice vinegar, sugar and salt, and dissolve with a small amount of water!

6. Pour round rock into ginger slices!

7. Cover with plastic wrap and refrigerate for 12 hours.

8. Finished products. Take out a few slices when you eat them!

1. Cut the ginger into thin slices first. 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 original balsamic vinegar should be used for vinegar, and if 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 into the bottle, and then pour the vinegar into the bottle, note that the bottle must be cleaned, and 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. After a week, you can eat 2 or 4 pieces of fresh ginger every day, which has the effect of lowering blood lipids and assisting in the treatment of arthritis. If you take it for a long time, you will not be hurt when you are old, and you can also prolong your life.

The people of Zhongliba believe that adding original balsamic vinegar when eating 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, the excess yang energy is emitted with sweat, which is equivalent to saying that these energies are replenished for you in the liver, and there is no waste at all.