How to make sweet and sour ginger, the correct steps to make sweet and sour ginger

Here's how to marinate sweet and sour ginger:

1. The surface of the ginger I bought back can be cleaned without scraping, the effect of ginger peel is stronger, and I still can't help but scrape off the ginger peel.

2. Cut the cleaned ginger into thin slices, add an appropriate amount of salt to grasp well, and marinate for at least 20 minutes.

3. Salt the ginger slices to remove the water first, and then be sure to rinse them with cold water to remove the pungent taste of the ginger slices, and then remove or control the moisture.

4. Prepare a glass container, if you don't have it, you can also use a ceramic container with a lid, prepare rice vinegar and white sugar, you can use rock sugar, if you use rock sugar, you need to heat vinegar to dissolve rock sugar, and then put it in a clean and oil-free container to cool and set aside. With sugar, it does not need to be heated.

5. First of all, the fresh ginger slices that have been marinated and controlled to clean the water, at this time, there is still saltiness, so you don't need to add salt, otherwise you need to add a little salt and put it into the container.

6. Pour in white sugar, and then pour white vinegar, white sugar can be added in batches, and melted directly with white vinegar, white vinegar should not be covered with ginger slices.

7. Then cover the lid, seal and marinate for 1 day before eating, the longer the marinating time, the more flavorful.

The ingredients that need to be prepared in advance include: 900g of ginger and salt to taste.

1.Put rock sugar and white vinegar in a pot, bring to a boil and melt.

2.After boiling, cool for a while.

3.Wash the ginger, drain and peel.

4.Slice the ginger, sprinkle with salt and mix well.

5.Remove the salt water.

6.Place the ginger slices and ginger juice loosely in a container without pressing tightly.

7.Pour in the sweet and sour sauce, cover and refrigerate for 24 hours.

8.When the time comes, you can eat it.

Here's how sweet and sour ginger is made:

Ingredients: Appropriate amount of ginger

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

Steps. 1. Wash the ginger and cut it into small slices for later use.

Steps. 2. Add an appropriate amount of edible salt, stir well, and marinate for 120 minutes.

Steps. 3. Add an appropriate amount of white sugar and white vinegar to the bowl to make a sweet and sour sauce.

Steps. 4. Remove the pickled ginger and put it in a glass bottle.

Steps. 5. Pour in the prepared sweet and sour sauce.

Steps. 6. After sealing, put it in the refrigerator and marinate for 7 days.

Step 7: Completion after 7 days.

For Cantonese people, pig's feet must be put in this dish and turned into pig's feet ginger, or it is a bit soulless. Go to the supermarket to buy sweet vinegar, then peel and cut the ginger into pieces, boil them together until they boil, add pig's feet, and stew until soft.

The steps to make sweet and sour crispy ginger are as follows:Step 1: Wash the ginger and dry it.

Step 2: Prepare a glass bottle, wash it with boiling water, sterilize it and dry it.

Step 3: Slice the dried ginger and prepare white vinegar and rock sugar.

Step 4: Put the sliced ginger on a clean plate and marinate for 1 hour to remove moisture.

Step 5: Pour the white vinegar into a clean basin and add rock sugar.

Step 6: Boil the rock sugar and white vinegar until the rock sugar melts and cools.

Step 7: 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.

Step 8: Put the ginger slices into a bottle.

Step 9: Pour in the cooled sweet and sour sauce over the ginger slices, cover and marinate in the refrigerator for a day before eating.

Vinegar soaked ginger is a healthy way to eat, vinegar soaked ginger has the effect of nourishing the stomach, preventing hair loss, preventing chronic diseases, and enhancing the body's yang energy. The amount of salt and sugar is about the same as the amount of stir-fry.

To prepare sweet and sour ginger.

Step 1: Scrape and wash the ginger first, cut it into thin slices, put it in a basin, and marinate it with salt for 3 hours, turning it several times during this period to let all the ginger slices marinate evenly.

Step 2: Put the pickled ginger slices into a clean bottle and compact, there will be a small amount of water when compacting, pour the water out, add sugar, pour vinegar, vinegar can be submerged with ginger. Put it in the refrigerator for 2 to 3 days and it will be ready to eat.

Tips: 1: The vinegar should be the original balsamic vinegar or rose rice vinegar, if the vinegar essence and blended vinegar are used, it will not play the role of traditional Chinese medicine.

2: Put the cut ginger into the bottle, then pour the vinegar into the bottle, pay attention, this bottle must be cleaned, 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 2 to 3 days, you can eat 2 4 pieces of fresh ginger every day, which has a very good effect on lowering blood lipids and assisting ** 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.

Ingredients: Fresh ginger: appropriate amount. Excipients: sugar, salt, balsamic vinegar, to taste.

Prepare the ingredients: Wash the ginger first, slice it, put salt and copy it by hand, press it tightly, and marinate for one hour. When the marinating time is up, the water will come out.

Push the marinated moisture away. Then, put a batch of pickled ginger in the bottom of another container that can be sealed, sprinkle with a layer of sugar. Add another layer of ginger and sprinkle another layer of sugar.

Finally, pour in balsamic vinegar and leave the ginger behind. Finally, pour in balsamic vinegar and leave the ginger behind. Cover and put in the refrigerator freezer, and after a day, you can serve, but the further back you go, the stronger the flavor.

Precautions: You need to use clean chopsticks for food, although this is common sense, but some people will still ignore it. There is one more caveat:

Ginger is more suitable for eating in the morning and noon, and ginger should not be eaten in the evening.

Here's how sweet and sour ginger is made:

Ingredients: Appropriate amount of ginger

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

Steps. 1. Wash the ginger and cut it into small slices for later use.

Steps. 2. Add an appropriate amount of edible salt, stir well, and marinate for 120 minutes.

Steps. 3. Add an appropriate amount of white sugar and white vinegar to the bowl to make a sweet and sour sauce.

Steps. 4. Remove the pickled ginger and put it in a glass bottle.

Steps. 5. Pour in the prepared sweet and sour sauce.

Steps. 6. After sealing, put it in the refrigerator and marinate for 7 days.

Step 7: Completion after 7 days.

Preparation of sweet and sour ginger: Ingredients: 900g of ginger, 900g of crude rock sugar, 600ml of white rice vinegar, 1 2 teaspoons of salt.

1. Add 900g of rock sugar to 600ml of white vinegar, put it on the stove and cook until the rock sugar dissolves.

2. When boiling until there is still a little rock sugar at the bottom of the pot, you can turn off the heat, and the residual temperature can make those small sugar cubes continue to dissolve and gradually cool.

3. Put the containers of pickled ginger in the pot one by one, add water, boil and sterilize.

4. Wash the ginger, control the moisture, peel and cut into slices of about 2mm, sprinkle a little salt, mix well, so that the ginger can come out of the water.

5. Use a container with mesh to put the mixed salt ginger slices for 15-30 minutes, and use a plate below to hold the dripping ginger ale.

6. Put the ginger slices that have been out of ginger juice loosely into each sterilized container, do not compact.

7. While the sweet and sour sauce still has a certain residual temperature (try it with the back of your hand to see that it is not hot), pour it into a bottle containing ginger slices, close the lid tightly, store it in the refrigerator, and start eating it the next day.

Remarks: 1. You should buy a thicker ginger one, not a slender one.

2. Buy white rice vinegar for vinegar, not Western white vinegar.

3. Buy large pieces of crude rock sugar for rock sugar, do not use white sugar or refined crystal rock sugar, otherwise the taste of the finished product will be very different.

4. The best time to pickle ginger is the second to third week of June every year.

5. Use clean utensils every time you take the ginger, so that the ginger can be stored for a longer time.

Ingredients: 300 grams of ginger, 80 grams of sugar, 70 grams of vinegar.

Excipients: 1 gram of salt.

Steps: 1. The color is lighter than the old ginger and looks very tender.

2. After washing the ginger, cut it into thin slices with a knife, sprinkle some salt and mix evenly to marinate the juice.

3. Pour an appropriate amount of water into the pot and bring to a boil, add the pickled ginger slices into the pot and cook.

4. Remove the boiled ginger slices and put them in a bottle.

5. After the water in the pot is poured out, pour in the white vinegar and sugar and heat over low heat, stirring while heating until the sugar is completely melted, and turn off the heat after the vinegar boils.

6. Pour the boiling sweet and sour juice into a bottle with ginger slices.

Here's how sweet and sour ginger is made:

Ingredients: Appropriate amount of ginger

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

Steps. 1. Wash the ginger and cut it into small slices for later use.

Steps. 2. Add an appropriate amount of edible salt, stir well, and marinate for 120 minutes.

Steps. 3. Add an appropriate amount of white sugar and white vinegar to the bowl to make a sweet and sour sauce.

Steps. 4. Remove the pickled ginger and put it in a glass bottle.

Steps. 5. Pour in the prepared sweet and sour sauce.

Steps. 6. After sealing, put it in the refrigerator and marinate for 7 days.

Step 7: Completion after 7 days.