How is tender ginger generally pickled, and how is tender ginger pickled delicious?

Marinate the tender ginger. Tender ginger (five city catties), peel off, take tender, wash, and cut into slices.

Mix well with four taels of salt and marinate for a day.

Use a pound of white vinegar and a pound of sugar to boil in a pot to make a paste.

Place in a dish to cool.

The next day, remove the salted ginger slices, put the ginger slices in a container, put the boiled white vinegar and sugar in the refrigerator, soak for three days and then eat.

Eat as much as you want with clean chopsticks before eating.

The characteristics are: crispy, sweet and sour, slightly spicy.

Method. 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.

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.

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

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.

The most authentic method of pickling young ginger is as follows:Ingredients: 500g of young ginger.

Excipients: 1 tablespoon salt, 60g sugar, 350ml balsamic vinegar.

1. Wash the tender ginger and peel off the ginger leaves.

2. Slice and mix well with salt.

3. Hail acacia pour vinegar over the ginger slices, and put sugar to adjust the sweetness and sourness you like.

4. Put it in the refrigerator to marinate for a while, and the longer it is placed, the more spicy it will be.

5. Use Yuanyou's clean chopsticks to eat.

The most authentic pickling method for tender ginger: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.

The most authentic pickling method of young ginger is as follows:Tools Ingredients: ginger, salt, rock sugar, balsamic vinegar, plates, glass jars.

1. Peel the tender ginger and wash it well, and drain the water.

2. Cut the tender ginger into slices, not too small slices, and try to cut diagonally.

3. Add one and a half spoonfuls of salt, shake it up and down with a plate, let the salt and the tender ginger contact evenly, and then let it stand for half an hour and drain the pickled water.

4. Put the pickled ginger into a glass jar and add rock sugar. Be sure to put it on the skin of the tender ginger, and the amount of rock sugar can be appropriately increased or decreased according to your preference.

5. Pour in vinegar, not over the tender ginger, seal it and put it in the refrigerator for two days before you can eat it.