How to pickle wild ginger, how to pickle wild ginger delicious

Ginger is a vegetable that people often eat in their daily life, it tastes spicy, can enhance the flavor and fragrance, and can also reduce inflammation and sterilization, and the ingredients introduced today for you are wild ginger, this vegetable is different from ginger, it is also called mountain ginger, is a kind of lily plant, is a multi-year herbaceous plant, the tuber root of this plant can also be eaten, and it is especially suitable for pickling and eating, the following is its pickling method for everyone.

How to pickle wild ginger.

Method 1. 1. When pickling wild ginger, you need to prepare 1 kg of wild ginger, 10 grams of ginger, a lump of garlic, one green pepper and one red pepper, in addition to preparing soybean soy sauce, an appropriate amount of light soy sauce, an appropriate amount of edible oil and bay leaves, as well as ingredients and peppercorns, and prepare some of them, and the prepared fresh wild sauce is put in the sun to dry, and after a day, put it away and wash it with water, and then dry the surface water.

2. Put an appropriate amount of cooking oil in the pot, put in the pepper and bay leaves and green and red peppers after heating, stir-fry the aroma and take it out for later use, start the pot again, put the prepared soybean soy sauce in the pot, heat and boil with light soy sauce and sugar, and then boil over low heat, take it out and cool it down after turning off the fire for 3 5 minutes, prepare the wild ginger and cut it into slices and put it in a clean container, then add the boiled sauce, and finally pour the boiled spice oil, cover it with plastic wrap after mixing, and take it out to eat after two to three days of pickling.

Method two. 1. To pickle wild ginger, you need to prepare 200 grams of chopped peppers, and then prepare 1 kilogram of wild ginger, put the prepared wild ginger in the sun to dry, and after it is dehydrated, wash and dry the surface water with clean water, and then prepare an appropriate amount of edible salt and sugar and an appropriate amount of garlic, and also prepare an appropriate amount of sesame oil.

2. For a large clean glass bottle, cut the wild ginger into slices and put it in the glass bottle, then add the prepared chopped pepper and then put in the prepared minced garlic, mix well, pour sesame oil on top, seal the bottle mouth and put it in the refrigerator to refrigerate and pickle, and the wild ginger in it can be pickled after a week, and you can eat it directly after taking it out.

Today, we will focus on how to pickle wild ginger, so that you can have a comprehensive understanding of its various pickling methods, and you can choose your favorite method to pickle wild ginger when you want to pickle it in the future.

Pickled soy sauce sweet tender ginger.

Ingredients: ginger, salt, light soy sauce, dark soy sauce, sugar.

Pickling method: 1. Wash and peel the tender ginger, then cut it into thin slices;

2. Put an appropriate amount of salt, mix well and marinate, remove the ginger from the water, and try your best to wring off the ginger juice;

3. After processing the ginger slices, put sugar, put an appropriate amount of light soy sauce, put a little dark soy sauce, a little bit is good, and make the color stronger;

4. Mix well, marinate, and let it sit for an afternoon;

5. Put a small bottle again, put it in the refrigerator, and take it out when you eat.

2. Wring out the ginger juice so that it is not too spicy;

3. Just smoke a little bit;

4. You can have a little more sugar, which you can adjust according to your own taste, you can taste it, and then watch it increase;

5. Homemade things, I still recommend trying to make less at a time.

6. And put vinegar or something... I can do this by myself, and I like it.

3.Pickling of dregs of ginger.

Ingredients: ginger, pepper, garlic, salt, white wine, brown sugar.

Method: 1. Peel the ginger and dry the water;

2. Cut the ginger into large slices and put it on the balcony to dry for a day to remove excess water;

3. Remove the stems of the peppers, wash and drain the water;

4. Put the pepper and garlic into the food processor and crush it (stop in a granular state) 5. Pour the beaten pepper into the ginger;

6. Add salt, brown sugar and white wine and mix well;

7. Stand for an hour to let them blend together;

8. Put it in a bottle and seal it, put it in the refrigerator and refrigerate it, and you can eat it after a week;

2. The chili pepper does not need to be beaten too finely, with coarse granules;

3. Try to cut the ginger into large pieces, I am still a little small, and I have to dry to remove the excess water, so that the taste is more crisp;

4. Brown sugar can be replaced with white sugar, personal preference!

The pickling method of wild ginger is the same as that of growing ginger, there is no difference.

Here's how to do it:Prepare the ingredients: artichoke.

1000 grams, red peppers, 150 grams of large grains of salt, monosodium glutamate.

5 grams, 2 3 heads of garlic, 1 green pepper, 2 bay leaves, cinnamon, 1 star anise, 20 Sichuan peppercorns, cumin sedan rock fragrant.

6 grams, 50 grams of soybean soy sauce, 150 grams of aged vinegar.

1. Peel off the impurities of the artichoke and wash the water to control the dryness.

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2. Cut into slices, add salt and mix well to marinate. Minimum 12 hours of marinating. Cover tightly.

3. Prepare the jujube seasoning.

4. Put the vinegar, soy sauce and seasonings into the pot, add a little water (the water is controlled by yourself according to the size of the container) to boil, pour it into a bowl and let it cool.

5. Shred the pepper and cut the garlic into slices.

6. Pickled artichoke.

7. Put the artichoke in gauze or mesh cloth to squeeze out the water, the drier the better.

8. Pick up the artichokes that have been squeezed dry.

9. Remove the seasoning from the boiled juice.

10. Pour the side dishes and sauce into the closed and squeezed vegetables, mix well and bottle.

Ten. 1. Put it into a large-mouth glass bottle and compact. It can be enjoyed in a few days.

Summary. Ginger pickling method: 1. Wash the ginger first, cool and dry, (be sure not to leave raw water, it will give birth to flowers) 2. Boil a large bowl of boiling water, let it cool, and then pour it into a clean jar, put down star anise, pepper, salt, stir well, if you eat spicy, you can put some raw pepper in it.

3. Put down the cool and dried ginger, seal the lid of the jar, do not leak, marinate for about 3 days before eating, and the taste will be more beautiful next time; 4. Suitable for people: suitable for people with cold and flu, cold dysmenorrhea, motion sickness and seasickness. Those with yin deficiency, internal heat and excessive evil heat can eat less.

People with a cold constitution can eat it in large quantities.

Ginger pickling method.

Ginger pickling method: 1. Wash the ginger first, cool and dry, (be sure not to leave raw water, it will give birth to flowers) 2. Boil a large bowl of boiling water, let it cool, and then pour it into a clean jar, put down star anise, pepper, salt, stir well, if you eat spicy, you can put some raw pepper in it. 3. Put down the cool and dried ginger, seal the lid of the jar, do not leak, marinate for about 3 days before eating, and the taste will be more beautiful next time; 4. Suitable for people:

It is suitable for people with cold and flu, cold dysmenorrhea, motion sickness and seasickness. Those with yin deficiency, internal heat and excessive evil heat can eat less. People with a cold constitution can eat it in large quantities.

Ginger pickling recipe: Method 1 Raw material formula: ginger (peeled) 100 kg Salt 16 kg Production 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. 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 1

Wash the ginger first, cool and dry, (be sure not to leave raw water, that will give birth to flowers) 2Boil 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;

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.)