How to make vinegar soaked ginger? How is vinegar soaked ginger made?

Vinegar soaked ginger can try to do this:

1. Wash the prepared fresh tender ginger to remove the water, and then cut it into slices;

2. Dry the prepared clean glass bottle with high temperature sterilization, put the cut tender ginger slices into the glass bottle, then add the prepared rock sugar and a small amount of edible salt, then pour in the prepared vinegar, seal the glass bottle, put it in the refrigerator, soak it for five to seven days and take it out.

Maybe many people will use vinegar to soak ginger for health, vinegar soaking ginger does have a lot of effects, with a variety of effects such as nourishing the stomach, especially for some people who are cold, the effect is still relatively good, but many people have some questions when they soak their feet in vinegar. Should you use old ginger or young ginger? In fact, many people do it wrong, so the effect is not obvious, so is vinegar ginger old ginger or young ginger?

Let's take a look.

Is vinegar soaking ginger old or tender ginger used?

The production of vinegar-soaked ginger is very simple, so is it old ginger or young ginger? Many people are mistaken, no wonder it doesn't work after eating. Generally, old ginger is used to make vinegar soaked ginger.

Because the water content of young ginger is relatively high, the pungent taste is light, and the fiber is less, it is generally suitable for stir-frying, for example, the ginger and spicy duck that everyone often eats is fried with young ginger, and the old ginger has a strong spicy flavor and more fiber, and is used to pickle the flavor more, so the vinegar pickled ginger should be used old ginger.

The practice of soaking ginger in vinegar:

1. Clean the old ginger and cut it into slices, the ginger slices should be cut evenly, and the size and thickness should be similar, so that the vinegar will penetrate well when soaking.

2. Prepare a clean container, disinfect it with liquor, rinse it with water, drain the water, and make sure that there is no water in the container when pickling, otherwise it is easy to enter the bacteria, and the process of soaking will deteriorate, and it can not be stained with oil, otherwise the ginger is easy to deteriorate.

3. Put the cut ginger slices into the container, choose balsamic vinegar or aged vinegar, and then pour the vinegar into the container, the vinegar must not pass the ginger slices, so as to achieve a better pickling effect, and then add a few rock sugars into it, and then close the lid tightly, put the container in a cool and ventilated place, or put it in the refrigerator in the refrigerator, and it can be eaten after a week of pickling.

Precautions for vinegar soaking ginger:

The pickled ginger is very delicious, remember to use old ginger to make vinegar pickled ginger, but this kind of ginger pickled in vinegar is a little spicy and sour, and you have to eat too much at a time, and you need to pay attention to some problems when eating vinegar pickled ginger. Although vinegar pickled ginger is very good for the human body, you can't eat more, eat two or three times a week, and eat 3-4 slices each time. And it is only suitable for eating in the morning, and it is best not to eat it at noon or in the evening, I believe you have heard such a saying:

Eating ginger in the morning is equal to tonic soup, and eating ginger in the evening is equal to eating arsenic.

Through the above introduction, we already know that when using vinegar to soak ginger for health, it is better to use old ginger or young ginger, the effect of old ginger is relatively good, and when we use it, it is best not to eat it at night, if you eat it at night, it will have a certain impact on the body, try to choose to eat ginger in the morning. And when eating, don't eat too much at once.

Peel the prepared ginger, wash it enough to dry, put the dried ginger slices into the bottle, add 20 grams of rock sugar and rice vinegar to soak the ginger completely, put it in the refrigerator and marinate it for 2-3 years before eating.

Wash the ginger quickly, dry it, don't have any water beads, the jar where you put the ginger should also be washed, it is best to wipe it with alcohol again, dry it, put in the ginger again, introduce the vinegar, the vinegar should not be over the ginger, cover the lid!

First, clean the ginger and cut it into slices, then pour the ginger into an airtight jar with rice vinegar or aged vinegar and leave it in a cool place for a week.

First, clean the fresh ginger, cut it into thin slices, then clean the marinated glass bottle, pour the aged vinegar into the bottle, put in the ginger slices, seal the bottle mouth and marinate for a week.

Ingredients: 150 grams of ginger, 200 grams of vinegar.

1. Clean the ginger.

2. After cleaning, cut and touch the pieces.

3. Blanch the glass bottle with boiling water, let it dry, and then put the ginger slices into the bottle.

4. Prepare old vinegar, or use aged vinegar, pour the vinegar into the bottle, cover it, and put it in a cool place for a week before eating.

5. Finished product drawing.

Precautions let me read1. Try to choose fresh ginger and clean the dirt.

2. If there is no aged vinegar, you can also use white vinegar.

3. You can add white sugar or brown sugar according to your preference.

1. 6 catties of turmeric, half a catty of vinegar, 5 taels of brown sugar, and an appropriate amount of salt.

2. Buy fresh turmeric in the supermarket or vegetable market, preferably fresh turmeric before white dew.

3. After washing the fresh turmeric with water, rub off the outer skin, put it in the basket, wash the turmeric and cut it into thin slices or shredded ginger.

4. Marinate with salt for 3 hours, turning several times during the period, so that all the ginger slices are marinated evenly.

5. Put the pickled ginger slices into a clean bottle and compact, there will be a small amount of water when compacting, and pour out the water.

6. Add sugar, pour in vinegar, vinegar over ginger, and put it in the refrigerator for 2 to 3 days; If you like something sweeter, add more sugar.

The method of making vinegar soaked ginger is as follows:Ingredients: 500 grams of ginger, 500 grams of vinegar.

Steps: 1. Wash the ginger, wipe the residual water on the surface of the ginger with kitchen paper, and the vinegar pickled ginger is the best, the ginger is very fresh and tender, the moisture is sufficient, the fiber is less, there is no great spicy taste, it does not kill the taste, and it is most suitable for vinegar pickled ginger.

2. Cut the dried ginger into large slices, not too thick, it is easy to soak through a thin point, and the taste is good. I used two crisper boxes, washed them clean and dried them, and put the ginger slices in them.

3. Use vinegar according to the amount of ginger you use, boil the vinegar and let it cool.

4. Pour the vinegar into the ginger slices, soak it, cover it, and refrigerate it in the refrigerator for three days before eating.

5. This is the soaked ginger, which has become very soft, with a crisp taste and not spicy.

Ginger in vinegar has the best effect on women, and it contains excess oil. It has the effect of nourishing the stomach. Ginger is a warm food that removes excess chill from the body.

It can improve the body's physique and yang energy, and reduce the probability of human disease. It has the effect of lowering blood pressure, promoting blood circulation, and softening blood vessels.

Ingredients: fresh ginger, white rice vinegar, sugar.

Practice the steps. Step 1: 900g of fresh ginger, 2kg of white rice vinegar, 100g of sugar.

Step 2. Soak the fresh ginger and wash it well.

The third step is to dry.

Step 4: Slice and fill the can, and the jar should be waterless and oil-free.

Step 5. Add two tablespoons of sugar.

Step 6. Pour in white vinegar.

The method of making vinegar soaked ginger is as follows:

Ingredients: 400 grams of ginger, 400 grams of aged vinegar, 20 grams of sugar, 10 grams of salt.

Production Steps:1Ginger wash and cut into thin slices, no need to peel, tender ginger is very tender, it tastes tender and juicy, it is best to use a glass bottle or jar, there should be a sealed lid, remember to sterilize the glass bottle in advance, wipe off the water, and ensure hygiene.

2.Place the sliced ginger in a bottle.

3.Pour in the vinegar, the vinegar is more sour, I like to add some sugar to neutralize the taste, the taste is best for three days, be careful not to pollute the vinegar to soak ginger, it is best to refrigerate and store it in summer.

The correct way to make vinegar soaked ginger is as follows:Ingredients: 200g ginger.

Excipients: 5g salt, 5g caster sugar, 50g white vinegar.

1. Wash the tender ginger, peel and dry the water.

2. Cut into thin slices, add 2 tablespoons of fine salt, mix well, and leave for a few hours.

3. The marinated ginger slices will come out of the water, and then spread them flat on the balcony to dry the water.

4. After blow-drying, put the ginger slices into a clean bottle without oil and water, put a layer of ginger, add some caster sugar, that is, a layer of ginger and a layer of sugar, and press it into the bottle.

5. After pressing, pour in white vinegar, soak ginger slices to the bottleneck of the Zen socks, cover with plastic wrap, cover the lid, put it in the refrigerator, and after 7 days, a bottle of sweet and sour ginger will be pickled and successfully prepared.

The correct way to soak ginger in vinegar is as follows:Ingredients Tools: 200 grams of ginger (or tender 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.

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

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

3. After cutting them all, enlarge them in a bowl.

4. You can add a little millet chili.

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

6. Pour in the ginger slices.

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

8. Finished products. <>